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France - Alsace/Jura/Savoie > Jura > Flashcards

Jura Flashcards

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1
Q

Jura

3 communal AOPs

A

Beyond broad Côtes du Jura AOP

  • Arbois AOP
  • L’Etoile AOP
  • Château Chalon AOP
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2
Q

Jura’s leading wine region and home of Louis Pasteur

A

Arbois

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3
Q

Arbois

1 commune that may append its name

A

Pupillin

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4
Q

Arbois AOP

of communes

A

12 communes

  • All styles of Jura wines
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5
Q

l’Etoile

  • Styles
  • Grapes
A

l’Etoile AOP - White only

  • Blanc: P - min 80% Combined Chardonnay and/or Savagnin, A: Poulsard
  • Blanc Vin de Paille: Chardonnay, Savagnin, Poulsard
  • Blanc “Vin Jaune”: 100% Savagnin
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6
Q

Where does L’Etoile take its name?

A

local fossil, shaped like a five-pointed star

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13
Q

Château Chalon AOP

A

vin juane (yellow wine)

  • 100% Savagnin
  • Limestone, marl
  • Oxidized; age for decades
  • In barrel until Dec 15, 6th year
  • Not topped off, voile, veil develops = aldehydic, nutty, curried, delicate, dry
  • Not fortified
  • Château Chalon AOP must be bottled in clavelin, squat 62 cl bottle
  • Must rep classic vin juane style
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15
Q

vin jaune

Aging requirements

A
  • Aged in barrel Dec 15, 6th yr, 60 mo under “voile,” without topping up
  • Released Jan 1, 7th yr
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16
Q

Château Chalon AOP vin jaune

Grape

A

100% Savaginin (‘Nature’)

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17
Q

Château Chalon AOP

Bottle

A

clavelin

squat 62 cl (centiliter) bottle

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18
Q

Jura

Climate

A

continental - harshly cold in the wintertime

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19
Q

AOPs for Vin de paille (straw wines)

A

Arbois, L’Etoile, Côtes du Jura

  • Ripe, not botrytised, left to dry min 6 weeks after harvest
  • Trad dried on straw mats, although often hung to dry or boxed
  • As raisinate, must weight surpasses 320 g/l
  • Maintained acidity, high levels rs, pron alcohol min 14%
  • Aged min 3 yrs, 18 mo neutral wood
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20
Q

Jura

Soil

A

Jurrassic limestone and marl

  • Lower sites of Jura mountains - a lot of clay
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21
Q

Jura

Chardonnay Synonym

A

Gamay Blanc

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22
Q

Jura

Savagnin synonym

A

Naturé

  • Known elsewhere Traminer, rel of Gewurtz - may be blend partner to Chard
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23
Q

Jura

3 red grapes

A

Poulsard (Ploussard), Trousseau, Pinot Noir

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24
Q

Jura

Dry whites

Most common grape

A

100% Chard (Gamay Blanc)

  • Savagnin ‘Naturé’ may be added as a blending partner
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26
Q

voile

A
  • Film-forming yeast that covers the wine’s surface
  • Similar to flor of Jerez
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30
Q

Two poor vintages in the 1980s when Château Chalon wines were declassified to less-specific Côtes du Jura AOP

A

1980, 1984

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32
Q

vin de paille (straw wine)

Aging requirements

A
  • Dried min 6 weeks (traditional straw mats, often hung or boxed)
  • 3 yrs Nov 15, 18 mo neutral oak, released Dec 1
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33
Q

vin de paille

Min must weight

A

320-420 g/l

  • After grapes are dried for min 6 weeks
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34
Q

Crémant du Jura AOP

Year est.

A

1995

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35
Q

Jura

Vin de liqueur

A

Macvin du Jura AOP

  • Marc is added to unfermented grape must
  • Red, White, Rosé
  • 10 mo oak
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36
Q

Macvin du Jura

  • Styles
  • Grapes
A
  • VdL Blanc: Chardonnay, Savagnin
  • VdL Rosé: Pinot Noir, Poulsard, Trousseau
  • VdL Rouge: Same as rosé
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37
Q

Macvin du Jura AOP

Aging requirements

A

min. 10 mo oak, after mutage

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38
Q

What is the major soil type of the Jura?

A

Jurassic limestone and marl, with clay at lower elevations

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39
Q

What’s the min must weight and aging requirements for Vin de Paille?

A

a. Ripe grapes are left to dry for 6 weeks

b. Min must weight of 320 g/L

c. Aging, min 3 years (18 months in neutr

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40
Q

What is Naturé and what style does it indicate for wines of Arbois?

A

a. Synonym for Savagnin

b. Indicates a fresh, lemony, floral white ra

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41
Q

What Jura AOP’s may produce Vin de Paille? What grape is excluded?

A

a. Arbois

b. L’Etoile

c. Cotes de Jura

d. Pinot Noir

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42
Q

What are two synonyms for Chardonnay in the Jura?

A

a. Melon d’Arbois

b. Gamay Blanc

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43
Q

What is Macvin du Jura? What colors can it be? How long must it be aged?

A

a. Vin de Liquer
b. Aged marc is added to unfermented grape must
c. May be red, white, or rose
d. Must be aged in oak for one year following mutage

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44
Q

What are the 3 communal appellations of the Jura?

A

a. Arbois
b. L’Etoile
c. Chateau Chalon

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45
Q

What’s the required bottle shape for Chateau Chalon?

A

a. A Clavelin
b. A squat 62 cl bottle

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46
Q

Out of the 12 communes, which is the only one that’s allowed to append its name to Arbois AOP?

A

Pupillin

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47
Q

True or False, Vin de Paille is produced from botrytized grapes?

A

a. False, ripe but not botrytized

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48
Q

Although some might call the Bresse plain that separates Jura from the Burgundy a valley it is more technically what?

A

A graben, a piece of land that sinks at the site of where a geologic fault exists. Specifically it is the Saône graben.

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49
Q

What are the five authorized varieties for the Jura?

A

Chardonnay, Savagnin, Poulsard, Pinot Noir, Trousseau

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50
Q

Declassified Château-Chalon may be sold as what?

A

Côtes du Jura Vin Jaune or Côtes du Jura Savagnin

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51
Q

What are the encepage requirements for white Crémant du Jura?

A

min 70% Chardonnay, Pinot Noir, and/or Trousseau

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52
Q

What term may alternatively be used in lieu of ‘sous voile’ but is not legally defined by the AOP?

A

‘tradition’

53
Q

In order to receive a local appellation of production what must be the alcoholic strength of vin de paille?

A

14%

54
Q

Describe Comté cheese:

A

a pressed semi-hard cow’s milk cheese with a natural rind that is mild, fruity, and nutty

55
Q

What is the German name for Savagnin?

A

Traminer

56
Q

How long must Vin Jaune (ven Joan) remain in barrel?
When can Vin Jaune be bottled?
When can Vin Jaune be released?

A

How long must vin jaune remain in barrel? 60 months under voile
When can vin jaune be bottled? December 15 six years after harvest.
When can vin jaune be released? It can be released January 1 seven years after harvest

57
Q

Which grapes must account for the majority of the blend for l’Etoile blanc?

A

Chardonnay, Savagnin

58
Q

Name a producer of Vin Jaune:

A

Domaine Rolet
Benoit Badoz
Jacques Puffeney
Benedicte & Stephane Tissot

59
Q

Principal red grape varieties for Arbois rouge:

A

Min. 80% combined Pinot Noir, Poulsard, and Trousseau

60
Q

What is Belle de Morteau?

A

The saucisse de Morteau originates in the mountainous region of Morteau, near the France-Switzerland border, using pork from pigs that are fattened traditionally. The meat is smoked in gigantic pyramid-shaped chimneys called tuyes, using the burning sawdust of conifer and juniper pine trees harvested from the nearby mountains. This combustion process, practiced and refined since Ancient Roman times, lends it a naturally intense, smoky flavor, without actually cooking it. Added spices, such as nutmeg, coriander, caraway and allspice enhance this generously dense meat, making it extra flavorsome. Traditionally paired with a fresh, lively Poulsard.

61
Q

What highly sought after Jura Domaine was established by Burgundy icon Guillaume d’Angerville?

A

Domaine du Pelican

62
Q

What is the largest AOP in Jura in terms of both size and volume of production?

A

Arbois

63
Q

Although not legally defined by AOC law, the term “ouillé” is seen on some labels. What does this term indicate, and what grape does it most often appear in conjunction with?

A

“Without ullage”= “topped up”. Indicates that the wine was made reductively, with minimum oxygen exposure. Often seen with Savagnin- since Savagnin is predominantely made in a reductive style, one that is not should get indication

64
Q

What is the primary by-product of aging a wine sous voile? What aromatic characteristics are a result?

A

Aldehyde; nutty and spicy aromatics

65
Q

In addition to Jura’s five authorized grapes, Crémant du Jura AOP permits _____________

A

Pinot Gris

66
Q

Which French wine region lies to the west of Jura? What country lies to its east?

A

Burgundy; Switzerland

67
Q

Vin jaune must be aged for _______ months under the voile, and may not be sold until January of the ______ year following harvest.

A

60 months; 7th

68
Q

Does mutage occur before or after aging in the production of Macvin du Jura?

A

Before

69
Q

How long is Macvin du Jura aged?

A

10 months in oak

70
Q

Are grapes dried in the production of Arbois Vin de Paille?

A

Yes, min 6 weeks

71
Q

What Jura appellation does not permit the use of Trousseau in vin de paille production?

A

l’Etoile AOP – only Chardonnay, Sauvignin, and Poulsard

72
Q

How many grape varieties are required for the production of Marc du Jura?

A

Min. three of the permitted 5, including savagnin

73
Q

What mountain range divides Jura from Switzerland?

A

Jura Mountains

74
Q

What wine region is 80km west of Jura?

A

Côte de Beaune

75
Q

What country ALSO has a Jura wine producing region?

A

Switzerland

76
Q

Wines that are ouillé, indicates what?

A

They are topped-up in barrel…not made in the traditional oxidative style of Jura

77
Q

Name 3 sparkling houses in Jura:

A

Rolet, Tissot Marie, Xavier Reverchon (also makes Rose)

78
Q

What is Melon Queue Rouge?

A

A local Jura clone of Chardonnay with a red stem (queue rouge)

79
Q

What is the standard Jura AOP?

A

Cotes du Jura AOP

80
Q

What styles of wine are produced in Arbois AOP?

A

All, white, red, rose, Vin de Paille, Vin Jaune

81
Q

Who is the most famous resident of Pupillin?

A

Louis Pasteur

82
Q

Must weight for Vin de Paille?

A

320-420 g/L

83
Q

What is the aging regimen for Vin de Paille?

A

Dried for a min of 6 weeks, aged 3 years, including 18mos in wood

84
Q

What is the VDL for Jura? What styles does it come in?

A

Macvin du Jura, red, white and rose

85
Q

Minimum aging for Macvin du Jura?

A

10 months in oak

86
Q

What are the subzones of Bugey AOP?

A

Manicle
Montagnieu
Cerdon

87
Q

Bugey “Manicle” Blanc must be produced from 100% of which variety?

A

Chardonnay

88
Q

Bugey “Manicle” Rouge must be produced from 100% of which variety?

A

Pinot Noir

89
Q

Which of the Jura’s communal AOP’s is farthest north?

A

Arbois

90
Q

What is the encepagement for L’Etoile AOP?

A

Min 80% combined Chardonnay, Savignin

91
Q

Which variety is excluded from Vin de Paille production?

A

Pinot Noir

92
Q

Minimum must weight for Arbois Vin de Paille?

A

320-420 g/L

93
Q

When was the Cremant du Jura AOP created?

A

1995

94
Q

Bugey “Montagnieu” Rouge must be made from 100% what variety?

A

Mondeuse

95
Q

Bugey AOP Blanc: Encepagement

A

Principal: Min. 70% Chardonnay
Accessory: Aligoté, Altesse, Mondeuse Blanc, Pinot Gris, and Jacquère

96
Q

Bugey AOP Rose: Encepagement

A

Principal: Min. 70% combined Gamay and Pinot Noir
Accessory: Pinot Gris, Poulsard, and Mondeuse

97
Q

Bugey AOP Rouge: Encepagement

A

Rouge: Gamay, Mondeuse, or Pinot Noir (may be labeled by variety)

98
Q

Bugey AOP Vin Mousseux Blanc:

A

Vin Mousseux/Pétillant Blanc:
Principal Varieties: Min. 70% combined Chardonnay, Molette, and Jacquère

99
Q

Bugey AOP Vin Mousseux Rose:

A

Vin Mousseux/Pétillant Rosé:
Principal Varieties: Min. 70% combined Gamay and Pinot Noir

100
Q

Bugey “Cerdon” Methode Ancestrale: Varieties

A

Bugey “Cerdon” (Méthode Ancestrale):
Vin Mousseux Rosé: Gamay and Poulsard (wines are aged on the lees for a min. 2 months, and have a min. pressure of 3 atmospheres)

101
Q

Aging Requirement for Bugey Cerdon Sparking:

A

Bugey “Cerdon”: Wines are produced by the méthode ancestrale, and must be aged on the lees for a min. 2 months prior to disgorgement. Bugey “Cerdon” must have a pressure of at least 3 atmospheres. Tirage and dosage are prohibited.

102
Q

Arbois: Vin de Paille

A

Grapes destined for Vin de Paille must be dried for a min. 6 weeks, achieving a must weight of 320-420 g/l

Wines must be aged until November 15 of the third year following the harvest, including at least 18 months in wood, and may be released on December 1 of the third year following the harvest

103
Q

When was the Chateau Chalon AOP established?

A

1936

104
Q

When was the Arbois AOP established?

A

1936

105
Q

Bugey: Sparkling Requirements Vin Mousseux

A

Bugey Vin Mousseux/Pétillant: Wines are produced by the traditional method, and must be aged for a min. 9 months on the lees prior to disgorgement.

106
Q

Bugey “Montagnieu”: Sparkling Wine Requirements

A

Bugey “Montagnieu” Vin Mousseux/Pétillant: Wines are produced by the traditional method, and must be aged for a min. 12 months on the lees prior to disgorgement.

107
Q

Bugey “Cerdon” wines:

A

Bugey “Cerdon”: Wines are produced by the méthode ancestrale, and must be aged on the lees for a min. 2 months prior to disgorgement. Bugey “Cerdon” must have a pressure of at least 3 atmospheres. Tirage and dosage are prohibited.

108
Q

Macvin du Jura: min/max alcohol

A

16-22%

109
Q

Macvin du Jura: Mutage

A

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)

110
Q

Macvin du Jura: established?

A

1991

France - Alsace/Jura/Savoie (6 decks)

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