Decanter: Jefford on sous-voile wines

A quite interesting article, as linked in WineTerroirist, by AndrewJefford in Decanter on the making of sous-voile wines in Tokaji/Jura/Sherry regions; what they have in common and how they differ:
Jefford:sous-voile wines
Jefford rejects the notion that these wines are siblings or cousins as not particularly helpful to the consumer.
This is a genre of wine I find quite interesting. Like orange wines, these are wines that really need food to accompany them.
Just wish these wines were a bit more commonly available, particularly Jura and Tokaji.
Anyway, an interesting read. Another style of wine they should be pursuing in Calif, where they could make world-class
sous-voile wines. In fact, both BillEaston and FloridaJim have ventured down this rabbit-hole.
Tom

OXIDIZED WINES vs. OXIDATIVE WINES

Courtney Schiessl (with help from both Jancis Robinson and Wink Lorch) does a decent job explaining the
technique of not topping up barrels regularly.

https://vinepair.com/articles/why-oxidi ... e-so-good/

Salute

Finos and manzanillas from Jerez are distinctive in that a special yeast called flor grows on the top of the wine. Do either the Jura or Tokaj districts use flor?

-Paul W.

As stated in the article posted by Tom, what all these wines (and any wine in a barrel that is deliberately not
regularly, "topped-up) have in common is that a "film yeast" or "cellar fungus" might play a role in how they turn out.

Salute