Only wine made in Austria and South Tyrol or Italy from raisined grapes is permitted to be called Straw wine because these countries have protected this term. The overripe grapes for the Austrian straw wine must be dried for three months on straw or reed and then pressed and fermented. They usually have an elegant fruit, but show less acid than, for example, ice wine or Beerenauslese, the minimum must weight is corresponding to the Eiswein or Beerenauslese. Straw wine is available in white and red, in Austria often from the varieties Muskat Ottonel, Zweigelt and Blauer Wildbacher, in South Tyrol often from grapes of the varieties Gewürztraminer, Gold and Rosenmuskateller.
Serving temperature 8 ° – 13 ° C
The most well-known French Vin de Paille, in English “straw wine”, comes from the appellations Arbois, Côtes du Jura and L’Etoile, lying on the border to Switzerland wine region Jura. For production are used mainly the white grapes Chardonnay and Savagnin but also the red varieties Poulsard and Trousseau, albeit to a lesser extent. The yield for Vin de Paille is limited to 20 hectoliters per hectare. During its slow fermentation, the wine reaches 14.5% to 17% alcohol by volume. Afterwards it matures at least three years in small barrels where he can develop aromas of candied fruits, figs, marmalade, honey and nuts. The long-lived Jura Jura Vin de Paille is offered in the small 0.375 l bottle, where it may mature for a long time.
Serving temperature 8 ° – 13 ° C