Vin de Paille is a French term meaning “straw wine,” used for sweet wines made from grapes that are dried after harvest to concentrate their sugars and flavour. The technique is especially associated with the Jura, where permitted grape varieties are dried on straw mats, racks or other suitable supports before pressing and fermentation. Similar dried-grape methods are used in other wine regions under different names.
Healthy grape bunches are harvested and laid out to dry in well-ventilated conditions for an extended period. As water evaporates, the grapes become concentrated in sugar, acidity and flavour. The shrivelled grapes are then pressed and fermented, with the producer controlling fermentation to achieve the desired sweetness and alcohol level. The process requires careful monitoring to prevent spoilage.
Jura Vin de Paille may be made from permitted varieties including Savagnin, Chardonnay and Poulsard, according to the appellation specification. The wines are sweet and concentrated, with flavours that can include dried apricot, honey, quince, citrus peel, nuts and spice. They often retain enough acidity to balance the sweetness.
Vin de Paille pairs with fruit desserts, almond pastries, dried fruit, blue cheese and selected foie gras preparations. Serve in small pours because the wine is concentrated.
Example: serve Jura Vin de Paille with dried apricot tart, almond cake or blue cheese.
Vin de Paille is a sweet wine made from dried grapes. Vin Jaune is a dry Savagnin wine aged under a layer of yeast called voile. They are both associated with the Jura but use different grapes, production methods and flavour profiles.
Chef’s note: Vin de Paille is a specific regional style, not a generic name for every sweet wine made from dried grapes.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
