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Those would be fine choices. But if you want to get as close to Vin Jaune as possible, then pick the Savagnin cuvée.
Tissot now makes a savagnin sous voile wine (in addition to the VJ), and his En Spois Vin Jaune is $79. Ive got 3 vintages of it in stock.
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He has made his sous voile Savagnin (none VJ version) for a long time hasnât he?
Anyways it is a very good wine. So if some of it is not going into the food it would be a great pick.
Supermarkets here usually have a VJ for around âŹ25. Iâm not sure it makes a difference just for cooking.
I did once ask in a restaurant whose VJ they used and had never heard of the one mentioned.