Truite Au Vin Jaune
Trout in Vin Jaune sauce
Trout is an abundant fish in rivers and brooks of the region. In this classic Franche-Comté recipe, the delicate flesh of this freshwater fish is perfectly complemented by the unique flavor of the unctuous sauce made with the typical Jura wine called Vin Jaune.
Truite Au Vin Jaune and Wine
As a general rule, one should serve a wine which is featured in a recipe to accompany the dish. This is particularly true with Vin Jaune, whose strong character clearly expresses itself in this dish. Château-Chalon is the obvious choice, but an Arbois "Jaune" or even a simple Savagnin made in the traditional style will also work wonders with this typical dish of the Jura gastronomy.