Restaurant-Dining Critiques » Very Young Wine https://restaurant.kitmarshal.site Kit Marshal’s Commentary on . . . Eating Well in Asia and Beyond . . . Gastronomic Discoveries . . . Wine News Tue, 30 Oct 2012 07:02:43 +0000 en hourly 1 https://wordpress.org/?v=4.2.34 Vin Bourru (Very Young Wine) – France https://restaurant.kitmarshal.site/vin-bourru-very-young-wine-france/ https://restaurant.kitmarshal.site/vin-bourru-very-young-wine-france/#comments Mon, 26 Sep 2011 11:02:27 +0000 http://www.restaurantdiningcritiques.com/?p=12325 Le vin bourru est un moût en fermentation. Ce vin trouble (levures en suspension) contient encore beaucoup de sucre. Il ne se conserve pas longtemps, les levures continuant à transformer le sucre en alcool.

As you can clearly see in the image above the wine is still fermenting and is cloudy. It is the first wine to be released to drink, usually around this time in September.

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