Macvin du Jura
The Macvin du Jura is a fortified wine . It is a mixture of grape must and Marc from the Jura . It has had the protected designation of origin AOC since November 14, 1991 .
history
The Macvin already appears in texts of the 14th century and is said to go back to recipes of the abbesses of Château-Chalon . In the decree of November 14, 1991, the Macvin was granted the protected name AOC .
etymology
Macvin has been known as Maquevin and Marc-Vin since the 14th century . The first name could go back to the French word maquer , which means something like 'to marry', while the second name refers directly to the composition.
Production area
Macvin may be produced in all communities that belong to the Jura wine-growing region . The pomace brandy and grape must must come from the same holding. The production is therefore in each case with a single producer, the components may not be obtained from other companies and brought together. This results in a large number of different varieties, even if not all producers make Macvin.
Grape varieties
The grapes come from five grape varieties that are grown in the Jura. The white Chardonnay and Savagnin are used to make white Macvin, the red Pinot Noir , Poulsard and Trousseau to make red or rosé Macvin.
Cultivation
At least 4,000 vines per hectare must be planted, and correspondingly more in the case of terrace cultivation , whereby no vine may take up more than 2.5 m 2 of area. There are also regulations regarding the pruning and number of grapes, as well as the fact that no more than 15% of the vines may be dead or missing.
Harvest and processing
The grapes must have a sugar content of at least 187 g sugar per liter of grape must, the yield must not exceed 6000 liters / ha.
The Macvin is a fortified wine that is completed by fermentation. Fermentation prevents the sugar from converting into alcohol, which means that the product remains stable and the sugar does not break down. The grape must can still ferment slightly, but there must be a residual proportion of 153 grams of sugar per liter. The end product must not be filtered, only rough cleaning is permitted.
The alcohol comes from Marc du Jura , whose production is also regulated. The Marc contains at least 52 percent alcohol by volume and is aged in oak barrels for at least 14 months . The amount of Marc is calculated so that the end product contains between 16 and 22 percent alcohol by volume (mixing ratio approximately 2/3 grape must to 1/3 Marc du Jura). The end product is then stored in oak barrels for at least a year before it can be drawn off in bottles and sold.
End product
The Macvin is a fortified wine that comes from fermentation of the must. The production comprises around 3% of the AOC production in the Jura , the third controlled name for wine that was given in France and the penultimate one that was given for the Jura.
It is only after a few years in oak barrels that the Macvin develops its full grape aroma and gains in delicacy, tenderness and taste through maturation. There are white, red or rosé Macvin depending on the grape variety used for the must. It is drunk cool, 6 to 8 °, in order to develop its full aroma and can be stored for several years.
Single receipts
- ↑ Le petit futé, Jura, authors: Dominique Auzias and Jean Paul Labourdette, 2014/2015 edition, page 31
- ^ Decree of the French Prime Minister of November 14, 2009