Denomination:
Vinegar oxidative type Savagnin.
Grape:
Savagnin
Method of Manufacture:
According to the method of Louis Pasteur slightly adapted.
Livestock:
Oak pieces 228 breeding in the old cellar and final transformation into vinegar for at least three months.
Product analysis
Tasting:
-visual: Dress yellow ocher, light amber, clear bright
-Olfactif: Fruity nose and round, fresh nuts and spices
-Gustatif: Round attack without aggressiveness, with long greasy.
Final walnut and hazelnut.
Aging:
10 years
Accompaniment:
Small shells, lamb's lettuce.
Product analysis
by Christophe MENOZZI,
Master Sommelier of France,
Best Sommelier Jura Franche-Comté.
Dress:
Elegant yellow gold felted dress with gold button highlights.
A youth bonus disc, an average dye, bright and clear.
Nose:
A wise first nose with good intensity with aromas of spice, citrus, vegetable and candied. Good persistence of aroma, bouquet evolves on youth and finesse.
After a little fuss in your glass the second nose is more open.
With notes of wax, honey, white pepper, peel of citrus fruits such as lemon and grapefruit and a green line on a refined final quality.
Mouth:
At the sharp attack, a structured mid palate with a beautiful harmony, a careful balance that tends matter.
The evolution of youth gives way to notes described in the nose. They are less visible when mouth. Everything is whipped by the vivacity of acetic accompanied by lemon and white flowers.
The finish is very fresh and long.
Note :
A vinegar with a lot of vivacity, it will be the perfect companion for your salad.
A board, pay attention to the choice of oil for your salad dressing because there is so much diversity in oils than in vinegars.
I recommend it, rather spray on your salads.
Matching Food & Vinegars:
.Salade Vosges and vinegar savagnin bio vaporized,
.Salade Chicken with candied citrus and vinegar savagnin bio vaporized,
.Salade Crayfish sautéed with herbs from the garden and vaporized savagnin vinegar.