Vin jaune (yellow wine) is a specialty of the Jura, the mountainous region between Burgundy and Switzerland. Made from Savagnin grapes, vin jaune is aged for more than six years in barrels that are not topped off as the wine evaporates. Within the first two years, a layer of yeast forms on top of the wine. This layer, called the voile (veil), allows for controlled oxidation; it transforms the structure of the wine and gives the wine its characteristic taste of nuts and spices. (To this point the process is similar to that used to produce sherry, but unlike sherry, vin jaune is not fortified.) At the end of six years and three months, the wine that remains (about 62% of the original amount) is transferred to special 62cl bottles, called clavelins.

It is from this very special wine that the yellow- wine vinegar is made. The wine is aged at least two more years in oak barrels before final transformation into vinegar. The whole process takes about 10 years. The vinegar is yellow, slightly amber in color, with touches of green and gold; its scent contains notes of walnuts and curry. It makes an excellent accompaniment to dishes of the Jura: chicken with vinegar or salad with walnuts and Comté cheese. It can also be used to deglaze dishes like frogs legs, langoustines, shrimp, and grilled fish. It is also amazing with sushis and sashimis.

Philippe Gonet · Jurabalsam - Balsamic yellow-wine vinegar · 25 cl (8.45 fl oz)