Name:
Jurabalsam light yellow
Grape variety:
Savagnin
Manufacturing method:
According to the method of Louis Pasteur, then addition of grape must. After breeding in cool cellars, concentration and reduction by slow evaporation.
Livestock:
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: Dress yellow ocher, very amber, clear, limpid and tearful.
-Nose: Nose of sugar, dried fruits and nuts.
-Taste: The mouth wide, long, final mango and dried fruit.
Aging:
10 years
Accompaniment:
Icebreaking (Saint Jacques Colombo nuts) and shellfish (scampi), smoked fish (salmon, Haddock), frozen desserts (Sorbet or ice).

Analysis of the product
by Christophe Menozzi,.
Master Sommelier of France
Best Sommelier Jura Franche-Comté.
Dress:
Beautiful clear mahogany colour with felted Topaz reflections. A record of clear amber, a dense and brilliant colouring material.
Nose:
Brilliant first nose of very good intensity with aromas of spices, roasting and empyreumatic. The aromas are very good persistence. A nice evolution. After a shaking, the second nose is wide and aromatic. It seduces us superb notes of caramel, cold coffee, chocolate milk, pepper, cinnamon, and raw nuts. Excellent final quality.
Mouth:
A rich and sweet, attack a mouth complex and structured environment. A perfect balance, changes in youth and mature with notes of caramel, cold coffee, a beautiful points of cinnamon that ends on a superb finale of wealth.
Note:
This concentrated yellow wine vinegar has a power of seduction that will coat, lacquers, almost configure your preparations. You can play dirty sugar, ice or spray for flavoring a cloud of flavor. It will be also possible to Deglaze pans or casseroles of your meats and game.
Agreements put & Vinegars:
. Medallion of marcassin deglazed with this vinegar with cranberries,
. Duck breast lacquered with sweet mixture and yellow wine vinegar,
. Turbot lacquered reduced vinegar and mixes of spices,