Advice on Vin Jaune styles

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originally posted by Joel Stewart:
nice write up by Peter Liem. aside from his chicken dish (and comte and walnuts), anyone tried the fenugreek-laced curry/vin jaune pairing?

re-decanting, this may or may not be of help, from Wink Lorch..."Vin Jaune is normally served in the region at 'room temperature' meaning around 18C (about 65F??) and never served from the 'fridge. Young vintages (and that would mean anything younger than 10 years old (remember it is not allowed to be sold until 7 years old!) are nearly always either opened 24 hours in advance or decanted (if you order at a restaurant for example) or sometimes both. It can be kept once open for weeks or even months, changing and generally evolving with time."
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You know, I've never decanted a bottle of Vin Jaune. I can't imagine many of these wines becoming more intense than the pop-and-go that I usually have them.

I'm not sure I'm ready if they get much more...Jauney.
 
originally posted by Bwood:
I've been trying comt with a variety of white wines, but may need to break down and buy some Vin Jaune.
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If you wait a month, you wont need to spend anything. Based on last year, I already have some old Sherry ready to travel; I can frustrate Mike further with some Vin Jaune...
 
originally posted by Scott Kraft:
I prefer an artisanal beaufort d'alpage. But I don't know how difficult it is to find in the US.
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Thanks, Scott. I'll give a look.
 
originally posted by Joe_Perry:
originally posted by Bwood:
I've been trying comt with a variety of white wines, but may need to break down and buy some Vin Jaune.
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If you wait a month, you wont need to spend anything. Based on last year, I already have some old Sherry ready to travel; I can frustrate Mike further with some Vin Jaune...
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I have just 2 words for you....Fried Bologna.
 
originally posted by Joe_Perry:
originally posted by Bwood:
I've been trying comt with a variety of white wines, but may need to break down and buy some Vin Jaune.
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If you wait a month, you wont need to spend anything. Based on last year, I already have some old Sherry ready to travel; I can frustrate Mike further with some Vin Jaune...
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Oh, goody! I've got a departmental retreat on Feb. 28 for which I'm already dreaming up excuses for missing.

Mark Lipton
 
originally posted by Thor:
Other than the "places to eat/shop in NYC" issues, I can't think of many AoEs that aren't worth back-ordering.
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Although there's actually one on wines of the Jura too... I'll bring my copy for the hell of it, along with the comte issue, which I think I have.

Marcel Petite's stuff at FK is bloody awesome, but I agree that younger ones do have a little more range and acid.
 
originally posted by Bwood:
originally posted by mlawton:

I have just 2 words for you....Fried Bologna.
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Ah, the famous sandwiches of Pennsylvania somewhere?
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No, we actually stopped at Duffs in Buffalo for wings on the way out last time. Someone decided he'd pass on the local specialty and order a fried bologna sandwich. I believe he regretted that decision for several days.

Marcel Petite's stuff at FK is bloody awesome, but I agree that younger ones do have a little more range and acid.
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I LOVE the older ones, but have not tried the younger ones. Thanks a lot for costing me more money on my next trip!
 
The locals argue that the younger comt is more nuanced and after reading the article and tasting cheeses bought directly from the Jura (I was in France at the time) I came to the conclusion they were right. Before that, like every pretentious asshole, I imagined that the two or three years old were better.
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This is exactly the case with Parmigiano-Reggiano. People in the US think it should be hard and dry. Au contraire.
 
originally posted by mlawton:


No, we actually stopped at Duffs in Buffalo for wings on the way out last time. Someone decided he'd pass on the local specialty and order a fried bologna sandwich. I believe he regretted that decision for several days.
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I think everyone in the car regretted that decision for several days.
 
originally posted by mark e:
The locals argue that the younger comt is more nuanced and after reading the article and tasting cheeses bought directly from the Jura (I was in France at the time) I came to the conclusion they were right. Before that, like every pretentious asshole, I imagined that the two or three years old were better.
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This is exactly the case with Parmigiano-Reggiano. People in the US think it should be hard and dry. Au contraire.
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Count me as one of those pretentious assholes. I actually avoided Comte until I tried the old stuff by accident.

Less range and acid are Ok by me in this case as Q.E.D.
 
Different individual cheeses have different optimal ages. There are great young Comtes and great old ones.

Let a hundred cheeses bloom.
 
originally posted by SFJoe:
PeaceDifferent individual cheeses have different optimal ages. There are great young Comtes and great old ones.
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God, I hope not. I can barely keep up with wine.
 
Since the thread is already adrift, has anyone toured/visited a cheese farm in the states? I'm really digging this Twig Farm North Stone cheese and think they are close enough to make the trip. It doesn't have the oomph to take on a bottle of 2003 Puffeney Savagnin, but it's damn good by itself.
 
I'm a big fan of these wines. But man, you're committing infanticide to the entire bunch. In general, they need 20+ years.

Personally, I'd open them now - no reason not to give them a week's opening time; including tasting 3 oz of it to get a larger area open in the bottle.

I mean, the Macle will be ready to drink in 60 years or so...how exactly can you further that along? I had a 1995(?) Macle last May and it was so, so not ready to drink. Or think of drinking. Yes, it could be drunk. And yes it did not conflict with our lunch at the 2-star in Arbois. But what a waste of money/wine.

I also think they're going to disappoint. These are not like young red Burgs that sometimes show really well. (Although, I do not have enough experience to say this for sure.)
 
has anyone toured/visited a cheese farm in the states?
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Yes, and for most of the ones up here, you'll want to call ahead. But really, this is what you'll see: goats (or sheep, or cows, or all three), a room you won't be able to enter where they make the cheese, and some finished or semi-finished cheeses in a room. The ones that offer extensive tastings tend not to be the ones you're interested in.
 
Jack, Ive had the opposite reaction to Vin Jaune. I didn't discover the wines until a bottle of 1994 La Pinte Chateau-Chalon enchanted me. My treks to Canada over the past few years have been to buy these wines as they weren't available in the States. In the past two years, Vin Jaune has finally started to trickle in to the US and I have been gobbling them up. I honestly can't think of a tastier wine to drink young. I mean, the Barolo in my cellar are purely academic when opened young, the Vin Jaune are pure delights. The 99s are so good right now. Maybe 50 years will make them better, but I don't have the reference point. All I know is that I'm excited for an excuse to drink multiple bottles. Moreover, other than the instant gratification, this tasting will give us the opportunity to compare and contrast styles to better understand which producers we want to seek out. I'm pulling out the D'Arlay, Lornet and Cabelier from my cellar and I have a few other producers such as Vandelle, Tissot, Labet and Rolet not represented. If it weren't for the limited amount we can drink I'd open them all just for the palate pleasure!

I'm practically giddy!
 
originally posted by Joe_Perry:
Since the thread is already adrift, has anyone toured/visited a cheese farm in the states?
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I haven't but a friend of mine was a cheesemaker. (She recently went fulltime on her other career.)
 
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