I was in the Jura region last month on a quick getaway with my boyfriend and the dog. It was not my first time in the region, but it was my first stay long enough to develop a decent understanding of the land, its people and their wine.
The Jura is in a small pocket of land, between Burgundy and Switzerland. At first, it seems remote and cut-off, but when you realise, whilst standing on a rocky hill planted with chardonnay, that you are looking over towards the hills of Macon and Dijon, it all fits into place.
For everything that Burgundy has, Jura has it too but in a more primitive stage.
Idyllic villages, check.
Rolling hills, check.
Strong culinary identity, check.
However, whereas Burgundy has the A6 motorway (the main axe linking Paris to the south of France), Jura has the far inferior A39. Burgundy has several major cities (Lyon, Dijon, Beaune, Macon) whilst Jura has, errr, Lons-le-Saulnier.
Whilst of course Burgundy is quaint, picturesque and far from lacking in delicious wines, I often feel that I’m just one small individual, following in the footsteps of many others. Jura, however, retains a wild, undiscovered air. Even though wine folk have been claiming ‘Jura is the next big thing’ for five or ten years, it doesn’t feel like it.
Its people, traditionally, were subsistance farmers. They had small farm-holdings, with vegetables, vineyards and fields for grazing cows… for the all-important Comté cheese.
In many cases, ask a winemaker to talk to you about the previous generation of his/her family, and you will hear of this polyculture which – until very recently – was everywhere.
It’s a beautiful region; it alternates between vast open pastoral land and dense forest, with jagged waterfalls dotted throughout. All of which are in different shades of green because Jura has a relatively high level of rainfall.*
(*All over France and Italy, 2017 has been worryingly dry. Jura is no exception.)
There are two principal grape varieties for white wines: chardonnay and savignan (n.b. there are different versions of savignan: green, yellow and pink.) For red wines, there are three: pinot noir, poulsard and trousseau.
n.b. White wines can either be sous voile (oxydised, maintaining a veil of yeast, in a method similar to that of sherry) or ouillé (meaning topped-up.)
Their most prestigious wine is, without a doubt, the vin jaune – an oxydised Savignan, aged in a barrel, sous voile, for at least 6 years and 3 months.
You also find:
- crémant du Jura – traditional method sparkling wines, often made from chardonnay grapes.
- vin de paille – a sweet wine for which the grapes are left on straw for the sugars to become more concentrated.
- Macvin du Jura – a mixture of sweet grape juice and distilled marc / grappa. An acquired taste.
More coming soon…
Further Reading: Wink Lorch is by far and away the most knowledgeable source of information – Jura Wine