... the scoop on Vin Paillé
THIS IS ALL ABOUT VIN PAILLÉ. And what is that, you ask? Well, in English, that is straw wine. The ‘back-story’ to this unique wine starts well before the Middle Ages, back to an extremely hot summer that was followed by an Autumn so mild… The grapes started to shrivel on the vine. The exceptional quality of the wine these shriveled grapes ultimately produced prompted the growers to pick their best grapes the following year and to lay them on beds of straw until they lost two-thirds of their water content. Bingo! Talk about a sweet reduction.
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Tasting a bit like a tawny port, it has been described as sappy, round, and reminiscent of wild fruits, with just a hint of walnut on the nose. It should be served cold but not iced, to accompany quite "substantial" food: dry walnuts, foie gras, melon served with ham, goat cheese, Roquefort or dark chocolate.
Saint Eligius (c.588-660) King Dagobert I (c.603-639)
The first real promoter of Vin Paillé was Saint Eligius, aka. St. Eloi, patron saint of goldsmiths and other metal workers. It is said that, while on his pilgrimage to St Jacques de Compostelle, he rested in Beaulieu where the local farmers brought him food & wine, the latter being Vin Paillé. Well, he flipped over it! Prior to departure he asked the farmers to reserve all that remained so he could turn King Dagobert I on to its delights.
Pierrot Simbille bottling the 2006 this past Friday at La Ferme du Masvidal in Bilhac
Before the arrival of phylloxera in 1870, the commune of Bilhac whose total surface area is 700 Hectares, had around 400 Ha under vines. One of the neighboring villages is even called "Queyssac les Vignes". Despite the damage caused by that vine infestation, local peasants maintained the tradition, and in almost every farmhouse in the neighbouring communes around Beaulieu and Meyssac, one could taste homemade Vin Paillé. Then, in around the year 2000, it started to be commercially re-introduced with the creation of a local winemakers syndicate. It is worth mentioning that each producer has his own vineyard and each makes his own wine; hovever, some equipment, and the advice of an oenologist, as well as that of an agricultural advisor are shared.
Marielle Simbille Michèle & Pierrot Simbille
The best Vin Paillé? Well, we think it is what Marielle, and her parents, Michèle & Pierrot Simbille, (of course! some of Martine’s cousins) produce at La Ferme du Masvidal.
I was fortunate enough to help with the bottling of their soon to be released 2006 vintage, this past Friday afternoon. Their production of only about 1,400 bottles probably is not going to find its way into your local wine merchant’s hands… It is rare stuff. Today, there are just 18 producers in this petite area of the Corrèze who work co-operatively, sharing equipment and a Vin Paillé label which is unique only in the fact that it bears the specific producer's name. You see, although the growing area is small, taste and color does vary slightly from producer to producer.
2009 Bottlers of La Ferme du Masvidal's 2006 Vin Paillé
Don’t forget to look for the label with ‘La Ferme du Masvidal’ or just drop by Rancho Escargot. We will be happy to introduce you to the family, the farm and the unique taste of their Vin Paillé!
à bientôt, Jack
And I always thought it meant wine from straw rather than grapes, something of a Repunzle story. But we could turn gold into anything, couldn't we!?
Thanks for the informative and mouthwatering post, It all makes me thirsty for a cool glass of Pommeau.
TGIT, Daniel
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I've stumbled across your site whilst doing research for the trivago travel community and its been a real education - thank you very much for the interesting, informative post. I look forward to visiting again
Best wishes from Cape Town,
Pierre
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Really nice place to my mind -0 now I want to travel there and see all that with my own eyes!
Good article!
Thanks for sharing!
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