Yellow
wine is a perfect accompaniment to various dishes, particularly ones of
which it is an ingredient. This is true of the culinary experiments of many
chefs as well as traditional cooking. Here are a few examples:- Foie gras of Jura duck pan-fried on a bed of potatoes with Yellow Wine vinegar,
- Fillet of trout with curly kale and Savagnin sauce,
- Chicken in Yellow Wine with morel mushrooms,
- Mature Comté d’Alpage cheese with walnuts,
- Yellow Wine Zabaglione ...
On special occasions the people of the Jura drink it with every course. They begin with yellow wine as an aperitif and finish with yellow wine. Only marc - grape brandy - can follow it.
