An old press for Vin de Paille
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Dear wine lovers,
Mainly elaborated in the Jura area, Vin de Paille* traces its origin from the time when people brought home grapes to consume during the winter.
**In order to protect the grapes from moisture, farmers used to spread them out on straw mats (which explains the name) or hang them on racks . Beyond a period of time, the grapes had become too dry to be eaten and so were then pressed to be added to a barrel with the older vintages. This confidential production was reserved solely for personal consumption and became a production in itself after the Second World War**.
Made from Savagnin, Poulsard and Chardonnay, the grapes are harvested early by hand in order to be in a perfect sanitary state. When they have reached 80% dehydration, 15% of the weight will eventually produce this nectar juice which will be put in a barrel for vinification and ageing.
You will easely understand why this wine tastes jammy fruits, evolving to caramel and honey and ageing forever. With its natural 15% alcohol and 105 residual sugars per liter, this wine is a killer for this chocolate dessert cake made by my Mom***.
Château d'Arlay with its monumental castle and garden park is the place to go while visiting the Arbois region. Domaine Jacques Tissot, Domaine de la Pinte, Domaine Baud Père et Fils, Domaine Benoit Badoz and actually most of the vineyards that you will find in your cherished wineshop will give you the joy of experiencing this unique wine.
Cheers,
Jean-Marc Espinasse
See Jura on a French wine map (use enlarge icon to see it better)
PODCASTS :
Listen to this whole edition in French (allow some delay depending on your speed internet conection)
Listen to this whole edition in English (allow some delay depending on your speed internet conection)
*Listen to "Vin de Paille"
**Afin de protéger les raisins de l'humidité, les paysans avaient l'habitude de les étaler sur des lits de paille (d'où le nom) et de les accrocher en rangs. Mais passé un certain délais, les raisins était devenu trop secs pour être mangés et étaient alors pressés pour être ajoutés dans une barrique avec de plus vieux millésimes. Cette production confidentielle était uniquement destinée à des fins personnelles et est devenue une production à part entière après la seconde guerre mondiale**
Sorry, no Mom chocolate cake available but surely the best European chocolates to pair with your Vin de Paille :
***My Mom's chocolate cake recipe :
Ingredients for 6-8 people :
9 oz of dark chocolate
5 oz of butter
2 teaspoons of white flour
9 oz of white sugar
7 oz of butter
6 eggs
1 oz of yeast
Preparation :
Melt butter and chocolate in "bain-marie". With two different bowls, separate the egg yolks from the whites. Add sugar to egg yolks, melted chocolate,flour, yeast and then stir until the color turns beige. Beat the egg whites and delicately incorporate them to the other bowl.
Place the "mixture" into a buttered cake pan and put it for 15 minutes to oven already pre-heated at 350° F.
Serve warm.
