How should I store Arbois Vin Jaune "La Mailloche" to preserve its quality?

Appearance: Deep golden yellow with amber hints.
Nose: Aromas of walnut, curry spice, dried apple, and oxidative notes.
Palate: Broad and structured with a long, saline finish and a distinctive oxidative character.

Store Arbois Vin Jaune "La Mailloche" in a cool, dark place with a stable temperature around 12-15°C and moderate humidity. Keep the bottle lying down to maintain cork moisture and ensure optimal aging. This wine has excellent aging potential, so proper storage will allow you to enjoy its complex flavors for years to come.

What foods pair best with Arbois Vin Jaune "La Mailloche"?

Arbois Vin Jaune "La Mailloche" pairs wonderfully with rich and flavorful dishes like Comté cheese, roasted poultry with creamy sauces, mushroom risottos, and even spiced Asian cuisine. Its nutty and oxidative character complements savory flavors, enhancing your dining experience.

What are the distinctive tasting notes of Arbois Vin Jaune "La Mailloche"?

This wine offers a deep golden yellow color with amber hints. On the nose, expect aromas of walnut, curry spice, dried apple, and subtle oxidative notes. The palate is broad and structured, featuring a long, saline finish with a unique oxidative character that reflects its traditional Jura winemaking.

How should I serve Arbois Vin Jaune "La Mailloche" for the best tasting experience?

Serve this wine slightly chilled, between 14-16°C. Decant it for about one hour before tasting to allow its complex aromas and flavors to fully develop. This preparation enhances its rich texture and long finish, making each sip memorable.

What makes Arbois Vin Jaune "La Mailloche" from Domaine Tissot unique?

Produced from 100% Savagnin grapes grown biodynamically in the Jura region, this wine is crafted using traditional aging under flor yeast in old barrels. Domaine Tissot's meticulous care and respect for terroir result in a powerful, complex wine with exceptional aging potential and authentic regional character.