Mountbourgeau’s Macvin! We have this now. What is it, you ask? Well, it’s a wine. It’s a spirit. It’s both. It is confusing.
Macvin is a traditional product of the Jura with almost a millennium of history behind it. It is made by fermenting late-harvested grapes (all five varieties grown in the Jura are eligible, though most is made from the whites, Savagnin and Chardonnay) and then arresting the fermentation prior to completion by adding marc (brandy made from pomace leftover from fermenting other wines). Macvin may only be made with marc from the Jura.
Most Macvin is pretty nasty, syrupy, insipid, strawberry-tasting stuff, but there are a few good ones out there, and we just bought one. Nicole Deriaux at Montbourgeau makes her Macvin from Chardonnay and Poulsard, with a 2:1 ratio of wine to marc. Then she ages it for 3 years (double the minimum required) in barrel. It should be served slightly chilled as an aperitif or with a dessert of comté, fruits, and nuts. Yum!
It is on the shelf in the Jura section rather than with Ports, Sherries, etc. Not surprisingly, given its origin, it comes in a funny bottle.
If you want to hear about our rare Jura wines as soon as they come in, please email me here and I’ll add you to our Geek Wine List. We promise, no spam, just freaky grapes, crazy winemakers, and delicious fun.