“The Pope of Arbois" as Jacques Puffeney became know in France, made his first wine at the age of 17, at the time, while working as a “saleur de Comté” helping to make the fabled cheese of his region. This uniquely dry and oxidative wine is made of Savagnin, which is the only grape permitted to be used in making the exquisite Vin Jaune, and to make a great wine of this type the Savagnin must be both high in sugar and high in acid. As the appellation commands, Vin Jaune must age in foudre at least 6 1/2 years but Puffeney usually waits 8 1/2 years to make a final determination as to whether the appropriate quality level has been reached.
Pairing: Firmer to harder Cheeses, complex sauces and broths
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