Cantillon Lambic Vin Jaune: Difference between revisions

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==About The Wine==

Before talking about the beer, it is important to understand the wine that came out of these barrels. Lambic Vin Jaune is aged in Vin Jaune barrels from winemaker [http://www.stephane-tissot.com/ Stéphane Tissot]. Vin Jaune, French for ''yellow wine'', is a wine made in the Jura region of France. The wine is produced in very small quantities from Savagnin grapes (an ancient varietal typically used in the region) that are harvested late in the season. During the aging process for the wine the barrels are not topped off like a regular wine, allowing for evaporation to lower the level inside the barrel, and a film of yeast ~~forms~~ over what remains (not that different to the veil of yeast found in lambic), allowing for micro-oxydation developping unique nutty flavours (like walnut) and notes of spices (fenugreek, Curry, ...) from the formation of a molecule called Sotolon, which is also very present in fenugreek seeds. The overall profile shares similarities with Sherry, except Vin Jaune is not a fortified wine. It is left to age for a minimum of six years and three months before being traditionally bottled in 62cl bottles.

Before talking about the beer, it is important to understand the wine that came out of these barrels. Lambic Vin Jaune is aged in Vin Jaune barrels from winemaker [http://www.stephane-tissot.com/ Stéphane Tissot]. Vin Jaune, French for ''yellow wine'', is a wine made in the Jura region of France. The wine is produced in very small quantities from Savagnin grapes (an ancient varietal typically used in the region) that are harvested late in the season. During the aging process for the wine the barrels are not topped off like a regular wine, allowing for evaporation to lower the level inside the barrel, and for a film of yeast to form over what remains (not that different to the veil of yeast found in lambic), allowing for micro-oxydation developping unique nutty flavours (like walnut) and notes of spices (fenugreek, Curry, ...) from the formation of a molecule called Sotolon, which is also very present in fenugreek seeds. The overall profile shares similarities with Sherry, except Vin Jaune is not a fortified wine. It is left to age for a minimum of six years and three months before being traditionally bottled in 62cl bottles.

==Initial Experiments==

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 ==About The Wine==
-Before talking about the beer, it is important to understand the wine that came out of these barrels. Lambic Vin Jaune is aged in Vin Jaune barrels from winemaker [http://www.stephane-tissot.com/ Stéphane Tissot]. Vin Jaune, French for ''yellow wine'', is a wine made in the Jura region of France.  The wine is produced in very small quantities from Savagnin grapes (an ancient varietal typically used in the region) that are harvested late in the season. During the aging process for the wine the barrels are not topped off like a regular wine, allowing for evaporation to lower the level inside the barrel, and a film of yeast forms over what remains (not that different to the veil of yeast found in lambic), allowing for micro-oxydation developping unique nutty flavours (like walnut) and notes of spices (fenugreek, Curry, ...) from the formation of a molecule called Sotolon, which is also very present in fenugreek seeds. The overall profile shares similarities with Sherry, except Vin Jaune is not a fortified wine. It is left to age for a minimum of six years and three months before being traditionally bottled in 62cl bottles.
+Before talking about the beer, it is important to understand the wine that came out of these barrels. Lambic Vin Jaune is aged in Vin Jaune barrels from winemaker [http://www.stephane-tissot.com/ Stéphane Tissot]. Vin Jaune, French for ''yellow wine'', is a wine made in the Jura region of France.  The wine is produced in very small quantities from Savagnin grapes (an ancient varietal typically used in the region) that are harvested late in the season. During the aging process for the wine the barrels are not topped off like a regular wine, allowing for evaporation to lower the level inside the barrel, and for a film of yeast to form over what remains (not that different to the veil of yeast found in lambic), allowing for micro-oxydation developping unique nutty flavours (like walnut) and notes of spices (fenugreek, Curry, ...) from the formation of a molecule called Sotolon, which is also very present in fenugreek seeds. The overall profile shares similarities with Sherry, except Vin Jaune is not a fortified wine. It is left to age for a minimum of six years and three months before being traditionally bottled in 62cl bottles.
 ==Initial Experiments==