Have you ever try "Vin Jaune" from the Jura region??? Pretty much unknown in the U.S, this wine is made in a very particular way. As any "regular" wine is aging, because the wood of the barrel is porous, the wine evaporates with time so in order not to have oxygen inside the barrel that would oxydise the wine, winemakers have to fill it up regularly with more wine. For the Vin jaune, they dont, so as the level of wine goes down, a film of yeast grows over the wine, protecting him against oxygen and creating a typical aroma compound. The wine gets its yellow color and nutty flavors over the aging process witch has to be at least 6 years and 3 months between harvest & bottling. 

That process is very similar to the one used to make Sherry, except that Vin Jaune is not fortified. One very famous recipe using it is POULET AU VIN JAUNE and guess what, we gonna try that this Sunday: free roaming and drug free chicken from Murray's Farm, creme fraiche from Evan's Farmhouse, morels and a good Vin Jaune 2000 from Pierre Overnoy sounds like a good combination.