Vin Jaune, Vin de Paille and Macvin: What Are the Differences Between These Juran Wines?
Wines of character with their own unique styles: you either love or hate these wines from Jura. We're sure you'll love them!
Our selection of Jura wines
Vin Jaune: Dry White Wine Called the "Gold of Jura"
Vin jaune is specific to the Jura region. It is also known as "Savagnin of Jura" or "Gold of Jura". The AOC (Registered Designation of Origin) is divided into four appellations:
- Arbois
- Côtes du Jura
- Château-Chalon
- L'Étoile
The amber colour of vin jaune owes its typical shade to the unique winemaking process. The wine is aged for six years and three months in old oak barrels, which are not topped up and therefore an air gap appears above the wine due to evaporation. This causes a film of yeast to form on the surface of the wine, protecting it against oxidation. This method is what creates the famous and unique “vin jaune” flavour: the formation of the film leads to the transformation of ethanol into ethenal, releasing the fresh nutty and apple aromas.
The complexity of these flavours is achieved during the ageing process, with the formation of sotolon. As the wine develops under a film of yeast, it undergoes a lengthy vinification process in oak barrels, lasting for six years and three months.
Following tradition, the barrel is then “pierced” to pour out the nectar. This is an important moment, marked by a celebration that has become an unmissable local event, the famous Percée du Vin Jaune, which takes place at the start of February. The wine is then sold in 620 ml bottles (instead of the standard 750 ml), which is known as a "clavelin".
Shall we taste vin jaune?
Appearance: gold and amber tones, according to the period of ageing.
Nose: the unique nature of the bouquet is due to the Savagnin grape, which is vinified young to release its effusive aromas, marked by the powerful oxidative notes of dry fruits, dominated by walnut, toast, green apples, coffee, curry and oriental spices (cinnamon, nutmeg, and clove).
Palate: a lengthy taste on the palate with a round, structured but not syrupy mouthfeel. Powerful flavours of walnut, honey and curry with a slightly buttery finish. The intensity and persistence of flavour make vins jaunes so unique and unforgettable.
Serving temperature: between 12 and 14°C.
Food & wine pairings: these wines pair well with poultry or fish in sauce, such as morel or curry. It is a good wine to serve with the savoury dishes from the local cuisine of Jura, including chicken, where the wine is cooked together with the poultry to create the accompanying sauce. When it’s time for the cheese course, it works well with Comté or Beaufort accompanied with a few walnuts. The wine is sometimes decanted and exposed to more oxygen before serving in order to boost the release of its unique aromas. The tasting experience is a veritable explosion of flavours.
Vin de Paille: Sweet Wine From Jura
The region's second wine speciality is vin de paille, or straw wine. This is a sweet white wine, a luscious wine made from a variety of grape varieties. Unlike vin jaune, it is made from the local grape variety, Savagnin, but also from other grape varieties such as Chardonnay, Poulsard, Cabernet Franc, Cabernet Sauvignon and Sauvignon. This time, the wine is obtained from a mixture of sugar and grapes that have been dried beforehand in crates or on straw.
This Jura wine has a lower yield because the grapes have to dry for several months before being pressed and then vinified. Very small quantities are placed in smaller bottles (375 ml, instead of the typical 750 ml). Straw wine, like all raisin wines, is a wine for ageing. It can be kept for more than ten years.
Shall we taste vin de paille?
Appearance: clear, deep yellow, ranging from mahogany to amber, or a golden yellow that could even be mistaken for vin jaune.
The difference between vin jaune and vin de paille:
- Their sugar level - vin jaune is dry, vin de paille is sweet
- The shape of the bottle - the smaller format of the vin de paille bottle also has sides that are not as sharp as those of the Clavelin bottle used for vin jaune
Nose: intense fragrances of candied fruits, ripe fruit, fresh figs, quince and pear. Notes of dry fruit, and flowers (hawthorn).
Palate: the powerful aromas, which are confirmed on the palate, are completed by the flavours of plum, baked apples, dates, caramel, and honey with notes of toast, and hints of roasting according to age. Unctuous structure, with lots of richness, but expressed with great finesse.
Serving temperature: between 5 and 8°C.
Food & wine pairings: appetizers, desserts or digestive. It is a sweet white wine, sometimes lusciously sweet, that can accompany foie gras as an appetizer, orange sorbet, rice pudding, baked apples, tarte tatin or bitter chocolate for dessert.
Macvin, Fortified Wine From Jura
This is more generally a sweet, white fortified wine, but it is also found as red or rosé. Macvin is a Jura wine which was granted AOC status in 1991. It is a blend of Jura marc brandy and unfermented grape must and is similar to the French Pineau des Charentes.
The white grapes used are the famous Savagnin and Chardonnay. The black grapes used are: Pinot Noir, Poulsard and Trousseau. White, red or rosé, this Jura wine can be made from five different grape varieties.
Like other fortified wines, Macvin improves more profoundly in barrels during its ageing than subsequently in the bottle, where it evolves much more slowly.
Macvin du Jura - Domaine Baud
With two stars in the Guide Hachette des Vins and two gold medals, this Jura macvin, Domaine de Baud, is not to be missed.
Intensely golden, this wine offers a nose of dried fruit, vanilla, apricot, reinette apple, quince, mandarin and bitter orange.
The palate is silky, with a beautifully balanced blend of walnut and liquorice flavours.
Shall we taste Macvin?
Appearance: the white wines have a lovely golden colour. The reds are amber.
Nose: white Macvins release a bouquet of ripe white fruits, especially peach with oxidative hints. Red Macvins release notes of red berry fruits.
Palate: the powerful aromas, which are confirmed on the palate, are completed by the flavours of plum, baked apples, dates, caramel, and honey with notes of toast, and hints of roasting according to age. The structure is unctuous and very rich, but expressed with great finesse. The red wines surprise with raspberry, violet and white pepper, the whole is emphasised by a marc on its sweetness.
Serving temperature: between 6 and 8°C.
Food & wine pairings: appetizers, dessert or as a digestive. White and red Macvin pairs well with smoked ham or foie gras. Cheese: Morbier or Bleu du Vercors. Vanilla or rum and raisin ice cream. Gingerbread.
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