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  1. Concentrated Red Jurabalsam Vinegar 250ml

    Price:  59.00€


    Informations d'expédition:
    In stock This article is in stock at our premises ,
    delivery to you on:25-04-2019 hors jours fériés.
    Denomination:
    Jurabalsam Red Concentrated
    Grape:
    Trousseau-Poulsard
    Method of Manufacture:
    According to the method of Louis Pasteur, then addition of grape must.
    After aging in cool cellars, concentration and strong 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: Brown-black dress, bright.
    -Olfactif: Soft nose of candied red fruit.
    -Gustatif: Beautiful ample and sweet palate, with notes of red berries and cedar.
    Aging:
    10 years
    Accompaniment:
    Icebreaking meats, game birds and current game (wild boar, deer, hare)
    Product analysis
    by Christophe MENOZZI, Master Sommelier of France,
    Best Sommelier Jura Franche-Comté.
    Dress:
    Magnificent intense coffee with chocolate dress calm reflections, a precious mahogany disk.
    The color is bright, a dark coloring material and a dense fluidity due to the concentration.
    Nose:
    Superb first nose with good intensity without aggressiveness, with toasted aromas of spices and dried fruit.
    The nose is of good persistence on a sophisticated development, maturity due to the concentration.
    After stirring in your glass, the second nose is wider, it reveals notes of liquorice, caramel, chocolate, dried fig, hot ganache and pepper.
    The final quality of the nose is excellent.
    Mouth:
    A acidulated attack refreshed, a powerful mid-palate, generous where there is a real balance which swings between fat concentration and acetic vinegar.
    Evolution is like an old wine tertiary aromas of chocolate, caramel, cinnamon, cold tea, concentrated vanilla and citrus that makes the final digestible, fresh and soft.
    Remarks:
    A prestigious vinegar upscale.
    I simply say grand cru.
    This vinegar needs an alliance on a noble product cuisine. I advise you not to cook or deglaze a pan.
    It should be used as it arises.
    Matching Food & Vinegars:
    warm foie -foie fried with Szechuan pepper with a dash of this vinegar, Pumpkin
    -Soup non smoked bacon and fried diced spiral of this vinegar,
    -Mousse Unsweetened dark chocolate and strawberries painted this vinegar.


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