Which other wine area can claim to have such a large range of wines - compared to the size of its area of vines? These wines will happily accompany from beginning to end any gastronomic delights you can imagine.

WHITE WINES

The Jura is generally best known for it's white wines. Made from the Chardonnay grape, with a pale yellow colour, their aromas when they are young are reminiscent of the perfume of the flowers of the vine. Aged in oak barrels for 2 or 3 years, they acquire their own bouquet of the Jura "terroir" which differentiates them from other white wines. The Jurassian winemakers also produce a dry white wine, using both the Chardonnay and Savagnin grape varieties to obtain a more pronounced taste and aroma of the "terroir". Sometimes, the vinification process of white wines from the Savagnin grape, gives in four years, a wine which is both refined and very aromatic. The types of white wines produced can be very different according to the specific "terroir" or areas and soil on which the vines are grown, the grape varieties used, and the containers used during the wine making process (metal or wooden vats, wooden barrels) and the method of making the wines: The "Classic" method is similar to that used in other wine making regions whereby the contents of the vats or barrels are topped up to compensate for evaporation. For the "Traditional" method, the barrels are not topped up when evaporation takes place (the "angel's share"!) because for example, when making Vin Jaune, it is the air space above the wine, together with the formation of the layer of yeast (voile) on top of the wine, that gives this wine it's most individual character.

RED WINES

There are really only two types of red wine; the Poulsard and the Trousseau, the Pinot Noir is generally used in small proportions in either of the other two. The Poulsard is harvested very early and spends only a short time in the barrel or vat, usually around one year. It produces a range of colours, some so pale as to make you think it is a rosé. However, it is not! The wine has some youthful traits and is usually drunk within 10 years, gaining as it ages, more of an "onion skin" tint (pelure d'oignon) to its colouring. The reds of the Trousseau grape are completely opposite to those of the Poulsard; with warmth, more tannins, higher alcohol level and with aromas of red fruits and a long finish. It is often aged for 2 years in the barrel and can be kept a long time, once bottled.

CHATEAU-CHALON AND YELLOW WINE

Exclusive to the Jura, this wine is considered to be amongst the best white wines on the planet by some of the most eminent oenologists and Masters of Wine. Chateau-Chalon is where Vin Jaune was born, but it can also be found at Arbois, L'Etoile and in the Cotes du Jura areas too. This wine has an air of sublime mystery about it, which even today the specialists cannot unravel. It starts from just two things: the type of marl soil, and the Savagnin grape variety. It is also known as "vin de garde" (a wine to keep) or "vin de gelee" (ice wine) because the grapes are harvested considerably later than any others.

The wine from the late harvested Savagnin grape is then aged in barrels of 228 litres for a period of not less than 6 years and 3 months, and during this time, the barrels are not topped up to compensate for the evaporation. A "voile" or layer of yeast is formed on top of the wine in the barrel, which gives the wine a flavour of walnuts, hazelnuts and green almonds. The Vin Jaune has a warm, lustrous gold colour. With an alcohol level of a minimum of 13° it can retain it's youthful vigour in the cellar for more than 100 years. For more details on Chateau-Chalon, the "grand cru" of Vin Jaune, see the pages specifically dedicated to it's story. After the necessary ageing time, the Vin Jaune is put into it's own special bottle. These bottles are known as "clavelins" and have a slightly squat appearance. They contain 62 centilitres (as opposed to the normal 75cls). Why? Because that is all that is left from one litre of wine after 6 years of ageing. The clavelin of Chateau-Chalon Vin Jaunes is distinguishable from the others by a small glass boss or plaque at the base of the neck.

CREMANT DU JURA

Dry, semi-sweet or sweet, white or rosé, the Jura has more than two centuries of experience of making sparkling wines by the double fermentation method (once in the vat and then secondary fermentation in the bottle) like it's big brother in Champagne. The wine areas of L'Etoile and Le Vernois have built their reputation on producing this wine. The Cremant du Jura is in essence a celebration wine, or can be served either as an aperitif or with dessert. It should be drunk well chilled and served in flutes.

STRAW WINE

The grapes of Chardonnay, Savagnin and Poulsard destined to make this specialist wine are the first to be harvested. They have to be in perfect condition, and taken to the winery in baskets, where they are laid out in layers on either fine netting or, more traditionally on straw beds - hence the name - in a dry and well ventilated room. Here they stay for several months, being checked daily by the wine maker. They are pressed no earlier than Christmas, (this is why it is also sometimes known as Christmas Wine) when the grapes have dried and the flavours and sugar content has been concentrated to a level of 310g/l. This means that from 100kg of harvested grapes only 20 to 25 litres of must is obtained! The juice is fermented until it reaches 15 to 16° of alcohol, but so that it still retains some of it's sugar. The wine is then aged for a further 3 years in the barrel. Legend has endowed this wine with curative properties, and it is called a "wine for the sick" (vin de malades). Here therefore, is a great liqueur wine, even more unusual and rare than the Vin Jaune. It is for this reason that it is only put into half bottles (37.5cl). It gives off a scent of grape, and it's taste is that of toast or toasted nuts. It can be kept in the cellar for a remarkably long time.

MACVIN DU JURA

Margaret of Flanders, the wife of Philip the Bold, Duke of Burgundy was crazy for this liqueur, and called it "the Gentleman"! It is made from a mix of part grape must and Marc du Jura, and aged for not less that 18 months in oak barrels. It has been made since the 14th century and obtained it's AOC by decree on 14th November 1991. It is reputed to be particularly appreciated by women because of its velvety sweetness, it has a bouquet of grapes on the nose, and a feel of endless velvet in the mouth.