Vin de Voile, also known as wine under a veil or wine with a veil, is a unique and traditional winemaking method that originated in the Jura region of France. This style of wine has gained popularity among sommeliers and wine enthusiasts alike for its distinct taste and complex aromas.
The term “vin de voile” refers to the thin layer of yeast that develops on the surface of the aging wine as it undergoes oxidative aging. This process involves exposing the wine to oxygen over an extended period, which creates a nutty and savory flavor profile similar to sherry.
Where Does Vin de Voile Come from?
The principal region where Vin de Voile is produced is the Jura region of France. The name Vin de Voile translates to “sail wine,” which refers to the thin layer of yeast that forms on top of the wine as it ages in oak barrels. This layer resembles a sail and helps to protect the wine from oxidation while also imparting specific flavors and aromas.
The production process for Vin de Voile involves a combination of traditional winemaking techniques and aging methods. After fermentation, the wine is transferred to oak barrels where it will age for several years under a veil of yeast known as flor. During this time, the wine undergoes slow oxidation which creates complex flavors such as hazelnut, almond, and dried fruits.
Jura’s cool climate and unique terroir play an essential role in creating this distinctive style of wine.
Vin de voile, or “veiled wine,” is a unique and highly sought-after style of wine produced in the Jerez de la Frontera region of Spain. This ancient winemaking technique involves aging the wine under a layer of yeast called flor, which creates a protective veil over the wine as it matures in oak barrels. The result is a dry, complex, and intensely aromatic sherry with flavors of nuts, dried fruits, and sea salt.
Jerez de la Frontera has been producing vin de voile for centuries and is regarded as one of the best regions for this style of winemaking. The warm climate and proximity to the Atlantic Ocean create perfect conditions for cultivating the grapes used to make sherry. The region also has a rich history and culture surrounding sherry production that dates back to Roman times.
Adi Badenhorst is a South African winemaker who has been making waves in the wine industry with his innovative approach to winemaking. One of his latest creations is a unique style of wine called Vin de voile, which translates to “wine under veil.” This funky white wine is made by leaving the grapes to ferment naturally in an open barrel, where they are exposed to oxygen and develop a thin layer of yeast on top.
The result is a complex, nutty and oxidative wine that challenges traditional notions of what a white wine should taste like. Adi Badenhorst’s Vin de voile has gained popularity among adventurous wine enthusiasts looking for something different from the usual crisp, fruity whites. The wine pairs well with rich seafood dishes or can be enjoyed on its own as an aperitif.
How is Vin de Voile made
Vin de Voile, also known as “veiled wine,” is a unique style of sherry-like wine produced in the Jura region of France. The name itself references the veil-like film that forms on top of the aging wine as it sits in barrels for extended periods. This film, or voile, is formed by naturally occurring yeast strains and serves to protect the wine from oxidation while imparting a distinct nutty flavor.
To make vin de Voile, winemakers start with white grapes such as Savagnin or Chardonnay. After pressing and fermentation, the new wine is transferred to oak barrels where it will age for an average of six years under a layer of yeast called flor. During this time, winemakers must carefully monitor temperature and humidity levels to ensure that the delicate balance between oxygen exposure and protection provided by the flor remains intact.
Taste of Vin de Voile
Vin de Voile is a type of wine that hails from the Jura region in France. This unique wine is fermented under a veil of yeast, which gives it a distinctive flavor and aroma. Vin de Voile is produced using the Savagnin grape variety and is aged for at least six years in oak barrels. During this time, the yeast protects the wine from oxidation while imparting its own characteristic taste.
The result is a dry white wine with nutty flavors, reminiscent of hazelnuts and almonds. It has a complex bouquet, with notes of honey, dried fruits, and spices. The taste profile varies depending on the age of the wine – younger vintages have more pronounced acidity while older ones are smoother on the palate. Vin de Voile pairs well with rich dishes like foie gras or cheese fondue and can also be enjoyed as an apéritif.
Formation of Veil Wine Flavors
The special aroma profile of veil wine is formed from oxidation products of alcohol. By degrading alcohol, veil yeasts will also produce aromatic compounds, including acetaldehyde and derivatives of acetaldehydes. They are generally associated with oxidation phenomena resulting in degradation on the wine. In the case of veil wines, the aromatic compounds that emerge from the acetaldehydes contribute to the particular profile of these wines.
The aroma compounds are condensation products of acetaldehyde like acetoin (2 acetaldehyde molecules), 1,1-diethoxyethane (3 acetaldehyde molecules) or 4,5-dimethyl-3-hydroxy-2,5-dihydrofuran-2-one also known as sotolon. Sotolon is responsible for the typical spicy aromas of curry or fenugreek and increases the saline character of wines. 1,1-diethoxyethane a further condensation product of acetaldehyde develops characteristic apple aromas. acetoin contributes to increased aromas of salted butter and bitter almond.
Other aromatic compounds from the terpene family will also develop, beta-citronellol, which accentuates the citrus notes. Breeding under veil, produces wines with a marked aromatic profile. They show characteristic notes of apple, almond spices, citrus fruits, a strong saline perception and a delicate bitterness.
Best Food with Vin de Voile
Vin de Voile is a unique and complex wine that demands an equally exquisite pairing to truly appreciate its full potential. This particular style of wine is aged in barrels, exposed to air, which gives it a distinct nutty and oxidative flavor profile. The process also results in a golden-hued drink that boasts rich aromas and flavors of dried fruit, hazelnut, almond, and spice.
One of the best food pairings with Vin de Voile is Comté cheese. This French cheese is made from unpasteurized cow’s milk and has a nutty flavor that complements the wine’s notes perfectly. The richness of the cheese balances out the intensity of Vin de Voile’s flavors while enhancing its velvety texture. Another great option for pairing with this wine is seafood dishes like lobster bisque or grilled scallops.
Best Vin de Voile to Buy
Vin de Voile, also known as “veil wine”, is a unique style of wine that is produced by allowing the wine to age under a layer of yeast called flor. This process results in complex and savory wines with a distinct nutty flavor. If you’re looking to explore this lesser-known style of wine, here are some of the best Vin de Voiles to buy.
Another fantastic choice is the Fino Sherry from Spain’s Jerez region.
Domaine de la Rectorie Voile d`Argile
The Domaine de la Rectorie Voile d’Argile is a unique wine that has been produced in the Languedoc region of France for centuries. It is made from a blend of Grenache Blanc and Grey, as well as Macabeu grapes that are grown on the rocky hillsides of this rugged terrain. The result is a wine that is both refreshing and complex, with notes of citrus, peach, and floral aromas.
The name “Voile d’Argile” refers to the thin layer of clay soil that covers the vineyards where these grapes are grown. This soil provides excellent drainage for the vines while retaining enough moisture to keep them healthy. As a result, the Domaine de la Rectorie Voile d’Argile has become one of the most sought-after wines in France.
Thierry Constantin – Vin de Voile
Thierry Constantin is one of Switzerland’s most acclaimed winemakers. Based in the canton of Valais, he is known for producing a range of exceptional wines, including his signature Vin de Voile. This unique wine has helped put Valais on the map as a world-class wine-producing region.
Vin de Voile is made using an ancient winemaking technique that involves ageing the wine under a layer of yeast called “voile” or “veil.” This process gives the wine a distinctive nutty flavour and aroma, as well as a slightly oxidized character. Thierry Constantin has become renowned for his skill in producing this type of wine, which requires careful attention and patience.
In addition to Vin de Voile, Thierry Constantin produces other outstanding wines from local grape varieties like Petite Arvine and Cornalin.
Robert and Bernanrd Plageoles – Vin de Voile
Robert and Bernard Plageoles are two famous winemakers in France. They hail from Gaillac, a tiny region located in the southwest of France. The brothers are known for their unique approach to winemaking, which involves aging wine under a layer of yeast called the “voile.”
Vin de voile is a specialty wine that has been produced in Gaillac since medieval times. It is made from a blend of indigenous grape varieties such as Mauzac and Len de l’El, which gives it a distinct taste that cannot be found anywhere else. This type of wine is aged for several years in barrels that have not been topped up, allowing the yeast to develop on top.
The resulting product is an amber-colored wine with nutty aromas and flavors reminiscent of sherry.
Wines similar to Vin de Voile
Vin de Voile is a unique wine that hails from the Jura region of France. This wine is made using the Savagnin grape and left to age for at least six years under a layer of yeast known as “voile.” The voile protects the wine from oxidation, giving it its distinctive nutty, salty flavor profile. If you’re a fan of Vin de Voile, there are other wines you may enjoy.
One such wine is Vin Jaune, also produced in the Jura region using Savagnin grapes. Like Vin de Voile, this wine is aged under voile for several years before bottling. It has a similar nutty taste with hints of honey and spice. Vin Jaune is often served with rich foods like foie gras or mature cheeses.
Another option is Fino Sherry from Spain.