French name for a straw wine (paille = straw) dubbed in German-speaking countries. This sweet wine is made from raisined or dried grapes. They are either spread out on straw (paille) or laid or hung on wooden racks in well-ventilated rooms. This causes some of the water content to evaporate and the sweetness and total extract content increases enormously. According to the English wine writer Cyrus Redding (1785-1870), this technique was widespread in France at the beginning of the 19th century. He reports of such wines in Hermitage (Rhône), as well as in Alsace and Jura. In the latter, vins de paille are produced today in smaller quantities in Arbois, Côtes du Jura and L'Etoile.
In Austria, this technique also became popular around the same time in the Burgenland wine-growing region around Rust. In Jura, the most important French region in terms of production, it is mainly the white varieties Savagnin Blanc (Traminer) and Chardonnay that are used, but also red varieties such as Poulsard and Trousseau Noir. Fermentation lasts between twelve and 24 months, followed by three to four years of ageing in oak barrels. The wine is bottled in half bottles (37.5 cl). It is characterised by a fresh and lively flavour of nuts and figs. It must have a potential alcohol content (part of which is residual sugar) of 18% vol. and is one of the longest-lived wines in the world. Roussanne and Marsanne are used in Hermitage, the prescribed alcohol content is lower at 14% vol.
Further information
For the production of alcoholic beverages, see Champagne (sparkling wines), Distillation (distillates), Speciality wines, Spirits (types), Winemaking (wines and wine types) and Wine law (wine law issues).
Picture: From Zyance - Own work, CC BY 3.0, link
