Winery Bénédicte et Stéphane TissotVin Jaune
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with poultry, mature and hard cheese or mushrooms.
Taste structure of the Vin Jaune from the Winery Bénédicte et Stéphane Tissot
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vin Jaune of Winery Bénédicte et Stéphane Tissot in the region of Jura is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Vin Jaune of Winery Bénédicte et Stéphane Tissot in the region of Jura often reveals types of flavors of earthy, mushroom or raisin and sometimes also flavors of almonds, honey or walnut.
Food and wine pairings with Vin Jaune
Pairings that work perfectly with Vin Jaune
Original food and wine pairings with Vin Jaune
The Vin Jaune of Winery Bénédicte et Stéphane Tissot matches generally quite well with dishes of spicy food, mature and hard cheese or poultry such as recipes of home-made white pudding, old-fashioned aligot or yakitori chicken (japanese).
Details and technical informations about Winery Bénédicte et Stéphane Tissot's Vin Jaune.
Discover the grape variety: Savagnin
Savagnin is a white grape variety originating from the Austrian Tyrol. It arrived in Franche Comté and quickly became the flagship variety of the Jura. Cousin of the gewurztraminer, it gives small white bunches. Its berries have a thick skin which resists well to grey rot and to diseases in general. Savagnin thrives on marl soils and is a very aromatic grape variety. It is used in the elaboration of yellow wine, the AOC Château-Châlon is the most representative. This grape variety also produces vin de paille which is a sweet wine for which the ripe grapes are dried on a bed of straw for at least 6 weeks before being pressed. The best known AOC straw wines are: Arbois, Côtes-du-Jura and Etoile. Savagnin is also used to make Macvin du Jura, a liqueur wine, and to make Crémants du Jura.White wines made from Savagnin have great aging potential. They have a powerful and complex aroma with notes of walnut, almonds, hazelnuts, flowers, honey and green apple.
Last vintages of this wine
The best vintages of Vin Jaune from Winery Bénédicte et Stéphane Tissot are 2007
Informations about the Winery Bénédicte et Stéphane Tissot
The Winery Bénédicte et Stéphane Tissot is one of of the world's great estates. It offers 53 wines for sale in the of Côtes du Jura to come and discover on site or to buy online.
The wine region of Côtes du Jura
Côtes du Jura is a regional appellation in the Jura wine region of eastern France. Introduced in 1937, it is arguably the largest appellation in the region in terms of geographical extent. In terms of quantity, it is the second largest after Arbois">Arbois. While the vast majority of Jura wines are produced in the Northern half of the region between Etoile and Arbois, the Côtes du Jura catchment area extends some distance to the South.
The wine region of Jura
The Jura is a small wine region in eastern France that is responsible for some very special and traditional wine styles. It is close to the Swiss Jura, but quite distinct from it. Wedged between Burgundy to the west and Switzerland to the east, the region is characterized by a landscape of Wooded hills and the winding topography of the Jura Mountains. The Jura vineyards cover just over 1,850 hectares, forming a narrow strip of land almost 80 km Long from North to South.
News related to this wine
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Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Solutré-Pouilly, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/Bour ...
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The word of the wine: Film maceration
A technique that consists of leaving the grapes to macerate in the open air at a low temperature before fermentation, thus enhancing the aromatic expression of the wine.
