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+--- Thread: Jura wines (/thread-19765.html)
- Puccino - 10-04-2002
Bonjour a tous,
Hoping some of you will be able to help me better understand a wine we had last night. My wife prepared a dish called roti de veau aux girolles. Basically it's roasted veal with the girolle mushroom and has an excellent taste. Anyway, our little neighborhood wine shop "La Derniere Goutte" researched the recipe and, after a long discussion, recommended a Cotes du Jura wine to perfectly compliment the girolles mushrooms. He said, because it is oxidized, that many "Americans" do not care for this type of wine.
Can anyone help me out here? What does that mean, exactly, and what kind of grapes were used in this wine (I may not have provided enough info to answer that). This was not the vin jeune (yellow wine) that is also produced in Jura, but had a very unique taste none the less.
By the way, the wine did not go so well with the first course, creme de la petit pois (a cream soup with snow peas and sauteed leek base). With the main course, though, it was fantastic.
Any thoughts on this would be appreciated.
Au revoir,
Puccino
- wondersofwine - 10-04-2002
Bon jour, Bienvenue,
I'm afraid your question exceeds my expertise. Maybe one of the board members has the answer. Was it a red or white wine?
Some description of Jura wines can be found at the following site: http://web.veronafiere.it/slowines/Catalogue/FranceJura.html
It does mention the Savagnin variety of grape which is similar to Traminer and is used for the famous yellow wine. It mentions the slow process of oxidation as the wine ages in the barrel. However, you said this was not the yellow wine. There is also a macvin du Jura which is made from grape juice of savagnin fortified with Marc de Franche-Comte (old Brandy). However the suggested foods with this fortified drink are melon, desserts or vanilla ice cream. The macvin du Jura is described at http://www.tonovermars.nl/tissot/macvin.html.
Bonne chance!
[This message has been edited by wondersofwine (edited 10-04-2002).]
- Puccino - 10-08-2002
Merci for the info, Wonders.
Can't believe I forgot to mention that it was a white. I'll look into the sight you mentioned. (And try to find the one with a splash of brandy in it - sounds like it might be quite tasty!).
Adios,
Puccino