Jura wines

[Puccino]

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