Community Tasting Note

eboracum Likes this wine:

Saturday, January 2, 2021 - I always find it difficult to pair vin jaune, so I was intrigued to read a suggestion in Guide Hachette that it works well with lobster à l'Armoricaine (cayenne pepper in the sauce). Made from Savagnin and aged oxidatively under voile (AKA flor in Spain), it has definite fino sherry notes but with more fragrance, amplitude and backbone and indeed it stood up well with the sauce and even to Stilton chesse. I have enough left to test a claim of a French winelovers' site that it can benefit from being several days open and served at room temperature. Very good.

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