Jura Flashcards

Question 1

Q

What department is the Jura in?

Question 2

Q

What is the Jura named after?

Answer

A

The Jurassic Era that formed the Jura mountains in the region

Question 3

Q

What is Savagnin called in the Jura?

Question 4

Q

Where does the L’Etoile AOP get it’s named?

Answer

A

A local fossil, shaped like a five-pointed star

Question 5

Q

What chemical compound dominates the flavor in Vin Jaune?

Question 6

Q

What can Chateau Chalon declassify as in bad vintages?

Answer

A

Cotes du Jura Vin Jaune

Question 7

Q

Macvin du Jura

Style
Alcohol
Must Weight
Mutage
Elevage
Date

Answer

A

Macvin du Jura

Style
- Vin de Liqueur Blanc: Chardonnay and/or Savagnin
- Vin de Liqueur Rosé: Pinot Noir, Poulsard, and/or Trousseau
  - Vin de Liqueur Rouge: As for Rosé
16-22% (grape must has a minimum potential alcohol of 10%)
170 g/l (if mutage occurs after the beginning of fermentation, the must weight must remain at least 153 g/l)
fortification with eau-de-vie of at least 52% abv. (the eau-de-vie must be aged in oak for at least 14 months prior to mutage)
10 months in oak
1991

Question 8

Q

l’Etoile AOP

Commune
Style
Alcohol
RS
Elevage
Date

Answer

A

l’Etoile AOP
- L’Étoile, Plainoiseau, Quintigny, Saint-Didier
- Style
- Blanc:
- Principal Varieties: Min. 80% Combined Chardonnay and/or Savagnin
- Accessory Variety: Poulsard
- Vin de Paille: Chardonnay, Savagnin, Poulsard
- Vin Jaune: 100% Savagnin
- Alcohol
- Blanc/Vin Jaune: 10.5%
- Vin de Paille: 19% (14% acquired)
- 3 g/l (except Vin de Paille)
- Elevage
- Vin Jaune: In barrel until December 15 of the sixth year following the harvest without topping, 60 months under the “voile”, and may be released on January 1 of the seventh year following the harvest
- Vin de Paille: aged until November 15 of the third year following the harvest, including a min. 18 months in oak, and may be released on December 1 of the third year following the harvest.
- 1937

Question 9

Q

What must Vin Jaune and Chateau Chalon be bottled in?

Answer

A

62 cl Clavelin

Question 10

Q

Côtes du Jura AOP

Style
Alcohol
Elevage
Date

Answer

A

Côtes du Jura AOP

Style
- Blanc:
  - Principal Varieties: Min. 80% combined Chardonnay and Savagnin
  - Accessory Varieties: Pinot Noir, Poulsard (Ploussard), and Trousseau
- Rosé:
  - Principal Varieties: Min. 80% combined Pinot Noir, Trousseau, and Poulsard
  - Accessory Varieties: Chardonnay and Savagnin
- Rouge: As for Rosé
- Vin de Paille: Chardonnay, Poulsard, Savagnin, and Trousseau
- Vin Jaune: 100% Savagnin
Alcohol
- Blanc/Vin Jaune: 10.5%
- Rouge/Rosé: 10%
- Vin de Paille: 19% (14% acquired)
Elevage
- Vin Jaune: Must be aged in barrel until December 15 of the sixth year following the harvest without topping, including at least 60 months under the “voile”, may be released on January 1 of the seventh year following the harvest
- Vin de Paille: Must be aged until November 15 of the third year following the harvest, including at least 18 months in oak, may be released on December 1 of the third year following the harvest
1937

Question 11

Q

Crémant du Jura AOP

Style
Encepagement
Assemblage
Min Alcohol
Must Weight
Aging
Pressure
Yields
Date

Answer

A

Crémant du Jura AOP

Style
- Vin Mousseux Blanc
- Vin Mousseux Rosé
Pinot Gris, Pinot Noir, Poulsard, Trousseau, Chardonnay, Savagnin
Assemblage
- Vin Mousseux Blanc: Min. 70% combined Chardonnay, Pinot Noir, and/or Trousseau
- Vin Mousseux Rosé: Min. 50% combined Pinot Noir, Pinot Gris, Trousseau, and/or Poulsard
9%
144 g/L
9 months on lees, 12 months total
3.5 Bars
74 hl/ha
1995

Question 12

Q

Château-Chalon AOP

Commune
Style
Alcohol
Must Weight
RS
Elevage
Yield
Date

Answer

A

Château-Chalon AOP
- Château-Chalon, Domblans, Menétru-le-Vignoble, Nevy-sur-Seille
- Blanc “Vin Jaune”: 100% Savagnin
- 12%
- 204 g/L
- 3 g/L
- Wines must be aged in barrel until December 15 of the sixth year following the harvest without topping, including at least 60 months under the “voile”,, and may be released on January 1 of the seventh year following the harvest
- 30 hl/ha
- 1936

Question 13

Q

What is the min must weight after drying grapes for Vin de Paille and how long must grapes be dried?

Answer

A

320 g/L

6 weeks

Question 14

Q

Arbois AOP

Communes
Geographic Designation
Style
Alcohol
Must Weight
Elevage
Vin de Paille Must weight after drying and time drying
Date

Answer

A

Arbois AOP

Abergement-le-Grand, Arbois, Les Arsures, Mathenay, Mesnay, Molamboz, Montigny-lès-Arsures, Les Planches-près-Arbois, Pupillin, Saint-Cyr-Montmalin, Vadans, Villette-lès-Arbois
Pupillin
Style
- Blanc:
  - Principal Varieties: Min. 80% combined Chardonnay and Savagnin
  - Accessory Varieties: Pinot Noir, Poulsard (Ploussard), and Trousseau
- Rosé:
  - Principal Varieties: Min. 80% combined Pinot Noir, Poulsard, and Trousseau
  - Accessory Varieties: Chardonnay and Savagnin
- Rouge: As for Rosé
- Vin de Paille: Poulsard, Trousseau, Chardonnay, Savagnin
- Blanc “Vin Jaune”: 100% Savagnin
- Arbois “Pupillin”
Alcohol
- Blanc/Vin Jaune: 10.5%
- Rouge/Rosé: 10%
- Vin de Paille: 19% (14% acquired)
Must Weight
- Red Grapes (including grapes destined for Vin de Paille): 153 g/l
- White Grapes (including grapes destined for Vin Jaune or Vin de Paille): 161 g/l
Elevage
- Vin Jaune: Wines must be aged in barrel until December 15 of the sixth year following the harvest without topping, including at least 60 months under the “voile”,, and may be released on January 1 of the seventh year following the harvest
- Vin de Paille: Wines must be aged until November 15 of the third year following the harvest, including at least 18 months in oak, and may be released on December 1 of the third year following the harvest
Grapes destined for Vin de Paille must be dried for a min. 6 weeks, achieving a must weight of 320-420 g/l
1936