Food and wine pairing: Macvin and Vacherin Mont d’Or

I couldn’t find much information on the combination of Macvin and Vacherin Mont d’Or, so I had no choice but to experiment myself. From experience, I knew that an oxidatively aged Savagnin pairs wonderfully with Vacherin Mont d’Or baked in the oven. Around 30 minutes at 200°C (top and bottom heat) allows it to melt perfectly. Served with small potatoes such as La Ratte or Bamberger Hörnchen, it is a true delight. If you can find black walnuts preserved in syrup, be sure to grab them – they complement the flavours perfectly.

But what about Macvin?

I served Labet’s Macvin at around 10°C in Zwiesel port wine glasses. These glasses enhance the aromas and better integrate the high alcohol content (17%). Even on the first sniff, intense fragrances unfold: dried fruits, hints of grappa, earthy notes of mushrooms, walnuts, and a delicate yeasty character. A complex, almost powerful bouquet with a slight alcoholic warmth. On the palate, it’s an explosion of flavours – dense, intricate, with a long-lasting finish.

And the cheese? It accentuates the fruity notes of the Macvin and harmonises the alcohol. Its nutty flavours merge seamlessly with those of the wine, while the mushroomy notes of the Macvin lend new depth to the Vacherin. The sweetness of the wine meets the creamy, savoury intensity of the cheese – a combination that instantly gives you goosebumps.

Labet’s Macvin and Vacherin Mont d’Or? A perfect match!

Macvin du Jura – The Underrated Fortified Wine from France

Macvin du Jura is an intriguing speciality of the French wine world, yet it remains less well-known than its relatives, Pineau des Charentes and Floc de Gascogne. It belongs to the category of Vins de Liqueur or Mistelles – fortified wines created from a blend of grape juice and spirit. However, unlike Pineau (fortified with Cognac) and Floc (fortified with Armagnac), Macvin is fortified with a marc brandy – a spirit distilled from the press residues of winemaking.

Production and Characteristics

After pressing the well-ripened healthy grapes, many winemakers initiate a short fermentation, which is stopped at a maximum of 1% alcohol by adding Marc du Jura – a process known as mutage. This enhances the integration of the marc and the must. The short fermentation is particularly important for the red Macvin, which gets its colour from the pigments extracted from the grape skins. However, unfermented grape juice can also be used.

The blending ratio is one-third Marc to two-thirds grape juice/must. Many winemakers blend the Marc and must gradually to ensure a harmonious integration. The mixture is then aged for at least ten months in old oak barrels and cannot be released before 1st October of the year following the harvest. The barrels used for Macvin are typically stored in the coolest and most humid part of the cellar to prevent excessive evaporation.

The marc brandy used must come from the same estate as the Macvin, have a minimum alcohol content of 52% ABV, and be aged in wooden barrels for at least 14 months before use. The must must contain at least 153 g/l residual sugar, with no additional enrichment allowed. The final product has an alcohol content between 16% and 22% ABV and is often bottled in characteristic bottles with an embossed glass seal (“Macvin du Jura”).

Origin and Grape Varieties

Macvin du Jura can only be produced within the Côtes du Jura AOC, which was granted AOC status on 14 November 1991. The grapes used come from the five authorised Jura grape varieties: Chardonnay and Savagnin for the white Macvin, while Pinot Noir, Poulsard and Trousseau dominate the red and rosé variants.

Tradition and Significance

Although Macvin was already known under names such as “Maquevin” or “Marc-Vin” before its AOC classification, it now accounts for only about 5% of Jura’s total wine production. Nevertheless, it remains a staple of the region’s “wine” tradition and is well worth discovering – whether as an apéritif, with desserts, or as the perfect companion for cheese.

If you are looking for an exceptional speciality with the rustic elegance of the Jura, Macvin du Jura is a must-try!