Denomination:
Light red Jurabalsam
Grape:
Trousseau-Poulsard
Manufacturing Method:
According to the method of Louis Pasteur, then addition of grape must.
After aging in cool cellars, concentration and reduction by slow evaporation.
Livestock:
aging in oak 228 rooms in the old cellar and final transformation into vinegar for at least three months.
Product analysis
Tasting:
-visual: Dark red color, deep and brilliant.
-Olfactif: Animal Nose slightly candied red fruit and spices.
-Gustatif: Round and full palate with candied final
Aging:
10 years
Accompaniment:
Gratin of red fruits, strawberry soup, ice Juice Game.
Product analysis
by Christophe MENOZZI,
Master Sommelier of France,
Best Sommelier Jura Franche-Comté.
Dress:
Wonderful soft pink dress with highlights of dried rose petals, a bonus disc youth, low dye, bright and clear.
Nose:
A first flattering nose, good intensity, with beautiful aromas of dried flowers, citrus, red fruits, wild berries, spices and black fruit.
Persistence is good, an evolution of very fine bouquet.
With stirring, the second nose is more open.
This reveals the core notes, dried flower, citrus zest, cherry, wild berry, anise, rosehip, and surprisingly tart blackcurrant odor.
A final quality of refined nose.
Mouth:
A fresh attack, a pleasant mid-palate, structured, a beautiful balance that highlights the concentrated smells almost sweet of cooked strawberries, cherries in brandy, fresh cassis, a confit oranges, and a nice hint of violet.
The finish is of great extent guided by a beautiful freshness.
Note :
This is one of my shots heart of this area.
Although this field only produces vinegars.
This light red Balsam has a concentration that seduces us.
Vinegar that can be associated with many dishes.
Is vaporized on a successful dish, either by icing to coat a dish, and even on simple pastry gariguettes strawberries.
Matching Food & Vinegars:
Sautéed chanterelles and .Poêlé of deglaciated to light red vinegar,
.Suprême Pigeon with onions and vinegar deglazed,
.Nage Gariguettes of strawberries and syrup griollotine to light red Balsam vinegar,
.Tranche Bacon upper Doubs fried grilled bread crust topped with vinegar. vinaigre.