Name:
Yellow wine vinegar
Grape variety:
Savagnin
Method of manufacture:
Depending on the method of Louis Pasteur, slightly adapted.
Breeder:
Savagnin wine high under veil of yeast at least 6 years and 3 months.
Then farming two years at least in parts of oak of 228 l in old cellar and final processing in vinegar for at least 3 months

Analysis of the product
Tasting:
-Visual: Yellow dress slightly amber with shades of green and gold. Weepy.
-Nose: Nose round and without aggressiveness of wood, nuts and curry.
-Taste: Very subtle mouth with in Exchange for notes of nuts, curry and Oriental spices.
Ageing:
10 years and more.
Accompaniment:
Chicken with vinegar, salad with walnuts and County, de-icing of dishes such as thighs of frogs, lobsters, shrimp, grilled fish, mayonnaise for fish, crustaceans, warm oysters or raw.
It is the natural and essential complement sushi and sashimi.

Analysis of the product
by Christophe Menozzi
, Master Sommelier of France Best Sommelier Jura Franche-Comté.
Dress:
Stunning yellow dress gold supported with glints gold bronze, a young disk. A colouring matter average, bright and limpid.
Nose:
The first nose is already good intensity in the aromas of white fruits, of citrus, dried fruit and of many spices. The persistence of aromas is elegant.
The evolution of the bouquet is almost juicy.
After a bit of agitation, the second nose is more open to notes of honey, nuts, spices, fresh curry, ginger, mushiness apples and citrus fruit, skin all without any aggression.
The final quality of the nose is very good.
Mouth:
At the attack almost tender and fresh, a structured, mouth environment pleasant. The elegance of the acetic stimulates and promotes a perfect balance.
The evolution of youth and maturity treats mouth aromas where everyone finds his place.
The spicy side leads the dance, it promotes a final fresh and long.
Note:
A nice vinegar race in which the savagnin grape still has a string to his bow.
It rises in the range of white Vinegars, or rather humorously yellow Vinegars.
Spicy culinary associations can surprise your taste buds.
Agreements put & Vinegars:
. Fried perch fillets with sauce Nuoc Mâm yellow wine vinegar,
. Plays pan-fried monkfish deglaciated vinegar of yellow wine on spinach bed.
. Skewer of chicken sprinkled with yellow wine vinegar and mix of colombo.