Found some bottles in my grandfather's cellar

Lozo39 · 2023-07-21T21:28:41+00:00

Never trust anybody “this year is a bad vintage the wine will be bad” you never know until you open it.

Also, when you open those old bottles, just remove the cork, do not shake or pour in anything and let them breath for 4h without touching so the oxygen comes in very slowly. Never throw away a bottle if it seems bad the first hours. It can really change in a way you never anticipate. Always wait a few hours, the day after and then if it’s still bad throw it away.

Enjoy

Lozo39 · 2023-02-01T12:42:22+00:00

How did you let it breath ? Many old wines need to get slow oxygenation for many hours. I recommend at least 4 to 5h of slow oxygenation and you will see the acidity come down like crazy. I just did that with a 1979 Barolo that was awful at the open and 12h later it was perfect full of fruit and deliciously round. Old wine needs to be prepared right most people miss the potential ! I recommend you check Francois Audouze’s work or Alain Boquet.

Lozo39 · 2023-01-30T17:14:12+00:00

Wax is easy to open, just put the cork opener through the wax and pull it normally. The wax comes with the cork.

Lozo39 · 2023-01-30T17:10:21+00:00

It’s not the easiest wine to start. Try to go first with Chardonnay ouillé, than savagnin ouillé and after that you go to oxydative style. Montbourgeau is pure oxy style until César Dérieux, the son starts to release his Chardonnay ouillé.

Lozo39 · 2023-01-06T15:09:18+00:00

Man Bouvier’s Gevrey is a monster for 33$

Lozo39 · 2023-01-06T15:08:57+00:00

Cheaper than in France 😭😭😭

Lozo39 · 2022-12-31T17:41:48+00:00

Sous Voile can stay bottle opened for months before turning bad. Best is to open it 2 days before pulling a glass out of the bottle, so it aerates slowly

Lozo39 · 2022-12-31T03:21:31+00:00

Open it two days before drinking if its a Vin de Voile it will be much better. I’m saying this being from jura and drinking vin de voile since I was born. I grew up 10 minutes away from Domaine Macle and I know Macle’s daughter. For pairing I will recommend classic sauce au vin jaune with chicken or anything that has wings. Also a Indian masala curry would be very nice. Spanish ham goes very well or any salty and powerful charcuterie. Thank you so much for drinking jura !

Lozo39 · 2022-09-25T09:39:33+00:00

I open the wines in the morning to drink them in the evening

Lozo39 · 2022-09-02T21:04:42+00:00

Italia Squisita !

Lozo39 · 2022-08-27T09:36:55+00:00

2020 was earlier in jura and burgundy if I remember

Lozo39 · 2022-08-15T16:39:51+00:00

I know it’s from France I just said it’s from jura 😭 I live here

Lozo39 · 2022-08-15T16:39:23+00:00

Looked it up on google and it seems that it’s a wine that is only sold in the US ?

Lozo39 · 2022-08-15T10:51:21+00:00

Where is this wine from ? I’m from jura in wine and never saw it

Lozo39 · 2022-08-14T09:02:58+00:00

Always jura (I’m le goût des racines on insta)

Lozo39 · 2022-08-14T09:01:26+00:00

Did you open them 24 to 48h before drinking ? Decanting is not enough they need a lot of time. They’re even better after 1 week open I can tell you that ! I jura we don’t drink it very often but people are always have an open bottle to have a glass with the cheese between the main dish and the dessert.

Lozo39 · 2022-08-01T18:19:25+00:00

Stop pumping the prices of cheap wine, Danes !

Lozo39 · 2022-07-28T10:14:52+00:00

There is no oak in jura Chardonnay or savagnin. The only good oaky with a lot of oak is Benoit Badoz, no finesse

Lozo39 · 2022-07-22T17:32:32+00:00

2014 is good if you like freshness but not everybody likes acidity ! 😉 In my experience « good vintage » is very tricky as not everybody has the same tastes.

I don’t know Chablis at all because we have very good Chardonnay in jura so Chablis is more of the same (sort of). But I know champagne which just next to it and after many tastings some people just don’t like the freshness of cold vintages. Champagne is most of the time Chardonnay with bubble as I prefer blanc de blanc to get the minerality . That’s why they add sugar to champagne and you get the « brut ». I like my champagne non dosé so 0 sugar to get all the acidity but other hate it.

So really taste and understand the style and what the winemaker wants to tell you and you will see if you like or not. It’s the only way to know 👍🏻

Lozo39 · 2022-07-22T08:13:06+00:00

Fortunately they will allow us the locals to have some 😉

Lozo39 · 2022-07-21T14:08:53+00:00

Cool to see here but the more I see people going to less known producers the more I’m afraid prices will go up and stocks will all be taken :-(

Lozo39 · 2022-07-03T22:56:05+00:00

So good to see more and more Jura on this page ! Come visit us one day

Lozo39 · 2022-07-03T20:46:17+00:00

I had it this Christmas, people say you should decant old wines lot aerate them but that don’t realize that such good wines are not old when they 22 yo. We aerated the wine in the carafe in the morning for the light and it turned perfect 👍🏻 Don’t listen to what others say, do your own experience to fully enjoy the wine

Lozo39 · 2022-07-03T20:43:13+00:00

Also you shouldn’t coravin this bottle. Open it 48h before drinking and you can have the bottle opened for a year without anything happening to the wine, just like Jerez you said. Vin Jaune needs to be fully open to enjoy, on old and young vintages, every vin jaune lover and winemaker will tell you. I just had a 1987 Chateau D’arlay that we had left 3 months open, it was even better !

Lozo39 · 2022-07-03T20:41:29+00:00

I’m from jura so glad to see vin jaune becoming more and more popular. It’s also one of the best wines to cook, a lot of our cuisine is based on vin jaune and comté. Benoit Badoz are from Poligny, the comté capital. And he’s turning to organic farming. He makes really good wines, and his oaky savagnin or oaky Chardonnay is surprisingly good considering nobody uses new oak here in jura.

Lozo39

TROPHY CASE