Trousseau Wine-vinegar

Name:
The Jura red wine vinegar
Grape variety:
Troussequ
Method of manufacture:
Depending on the method of Louis Pasteur, slightly adapted.
Breeder:
livestock in parts of oak of 228 l in the old cellar and then final transformation in vinegar for at least 3 months
Analysis of the product
Tasting:
-Visual: Red dress - Orange
-Olfactory: Bright nose pepper, spices and berries
-Taste: Attack live and mouth all in length.
Ageing:
10 yrs
Accompaniment:
Salad of mushrooms, oysters, de-icing of meat, salad dressing with olive oil.

Analysis of the product
by Christophe Menozzi,.
Master Sommelier of France, Best Sommelier Jura Franche-Comté.
Dress:
Beautiful pale pink dress with glints of dried rose petals, a disk of young, a colouring material low, bright and limpid.
Nose:
A first of beautiful freshness with beautiful aromas of flowers, citrus fruits, spices, and red fruit nose.
The aromatic persistence is good, a very fine evolution.
After agitation the second nose is much more open, it reveals hints of plum kernel, dried flower, blood orange, Raspberry Citrus water life and fresh pepper.
All ends on an elegant final quality.
Mouth:
At the attack and fresh. The presence of tannin as the skin of plum. A mouth structured environment with a very nice balance that whips the evolution of great maturity.
A dominant raspberry and cherry dusted with pepper. An end net mouth and hot spices.
Note:
Ascent to power with this vinegar where the trousseau grape is often associated with the spices.
Even transformed into vinegar, spices are always present
. There are few grape varieties in the world that can lay claim to allow as much taste traceability.
Agreements put & Vinegars:
. Panfried flank clearance Trousseau and baked potatoes, vinegar
. Crisp of oxtail and Apple Pippin Trousseau vinegar,.
. This vinegar can go into the composition of a red fruit chutney