Jura

The Jura is a cool climate wine region in eastern France, located between Burgundy and Switzerland. Wines from Jura bear some similarities to Burgundian wine – Pinot Noir and Chardonnay being grown in both regions due to their similar climates – but Jura wines are unique and somewhat unusual. Trousseau, Poulsard, and Savagnin, the grape used to make Vin Jaune, are also characteristic of Jura. The white wines of Jura range from pale to amber yellow, while the reds are typically quite light, coral or ruby colored. 

Jura’s climate is continental with very cold winters and a regular threat of frost. Harvest times are often pushed late in the season to ensure the highest possible ripeness of grapes. Higher altitude soils in the Jura mountains are composed mostly of limestone, while lower altitude soils in the plains of the Bresse region typically contain clay. Marl deposits are found scattered throughout the Jura.

Vin Jaune (“yellow wine”) is a distinctive type of white wine produced only in Jura, similar to fino (dry) sherry. Made from the Savagnin grape, Vin Jaune matures in the barrel under a veil of ambient yeast – a vinification practice called sous voile – for 6+ years. The result is a nutty, complex wine often paired with cheese or enjoyed as a digestif, with great potential for extended aging. 

Château-Chalon AOC is known for producing excellent Vin Jaune. The appellations Arbois, Côtes du Jura, and L’Étoile produce Vin Jaune as well as reds and whites from Poulsard (also called Ploussard), Trousseau, Pinot Noir, Chardonnay, and Savagnin. Sparkling white and rosé wines made from the five classic Jura grapes fall under the appellation Crémant du Jura, using traditional champagne methods. Macvin du Jura is a late harvest fortified wine, blending high-sugar grape must and pomace-based eau-de-vie (brandy). 

Jura wines are a great suggestion for guests looking to discover something new and off the beaten path. The reds are light with high acidity, perfect to pair with cassoulet or other game. The whites are typically fuller bodied but tending more citrusy than creamy, excellent with moules au curry and salade de poulet.