Whilst the simple wines of the region that we tried weren’t particularly memorable, we did stumble across some good Pinot Noir (which is grown along with Chardonnay much in the same way as in Burgundy as the soils and climate are similar) and some excellent Vin de Paille (literally straw wine – a long-lived sweet wine made from dried grapes). Many of the local white wines, predominantly from the local grape, Savagnin, are of an oxidative style and, perhaps, the best known Jura wine made in this style is Vin Jaune, a wine capable of considerable ageing and made in a similar fashion to Sherry. Reds made from the local grapes, Plousseau and Troussard, tend to be quite light in style. A Crémant de Jura is also produced and rosé wines are fairly common.
We’ve come home with a local smoked sausage, Morteau, which should be cooked in boiling water or wine and served with potatoes or a lentil stew. The sausage smells divine in the fridge and I shall be experimenting with it this week. Watch this space…………….