Jura Flashcards
Climate of Jura
Continental, very cold winter
Red grapes of Jura
Poulsard
Trousseau
Pinot Noir
Blending partners for red
Savagnin
Traminer
Synonym of Savagnin
Nature
What is the min. percentage for the blends for the main grrape
80%
White grapes
Chardonnay,
Savagnin
Local name of Chardonnay
Gamay Blanc
Rose of Jura
All 5 grapes are used Poulsard Trousseau Pinot Noir Chardonnay Savagnin
Appellations of Jura
Arbois AOP L'Etoile AOP Chateau Chalon AOP Cotes du Jura AOP Macvin du Jura AOP Cremant du Jura AOP
Single commune of Arbois AOP
Pupillin
Name a winemaker in Jura
Louis Pasteur
L’Etoile AOP
white wine only appellation that takes name from a 5 star shaped fossil
Min 8o % Chardonnay, Savagnin plus maybe Poulsard
Chateau Chalon AOP
Specialised in Vin Jaune only from Savagnin grown on local limestone and marl, oxidized and may age for decades
Ageing requirements for Chateau Chalon AOP
Dec. 15 of the sixth year following the harvest
Flor in Jura
Voile
Bottle name of Chateau Chalon AOP
Clavelin, 62 cl bottle
Declassification of Chateau Chalon
Cotes du Jura AOP
like in 1980, 1984
Vin Janue
Vin jaune (French for “yellow wine”) is a special and characteristic type of white wine made in the Jura region in eastern France. It is similar to dry fino Sherry and gets its character from being matured in a barrel under a film of yeast, known as the voile, on the wine’s surface. Vin jaune shares many similarities with Sherry, including some aromas, but unlike Sherry, it is not a fortified wine. The wine is made from the Savagnin grape
Production of Vin Janue
Vin jaune is made from late harvest Savagnin grapes, a white variety in the Traminer family which is less aromatic than the better-known Gewürztraminer. The grapes are usually harvested in late October when the sugars have developed enough to have a potential alcohol level of 13–15% for the finished wine. The grapes are fermented slowly and then kept in small old oak casks that hold 228 liters (60 gallons). The casks are not topped up, as they are with most wines, so an air gap appears above the wine due to evaporation. A film of yeast grows over the wine, protecting it partially (but not totally) from oxidation. In Jura, this film is called the voile (veil), but it is similar to the more familiar “flor” in Sherry production. The voile yeast has many similar properties to “flor” but thrives better in a lower alcohol environment and develops less heavily and thickly than “flor” does.[1]
Vin de paille
Ripe but not botrytised grapes left to dry for a mi 6 weeks after the harvest on straw mats or hung to dry or boxed in modern wine making. Must weight reaches 32o g per liter
Aging for vin de paille
3 years with 18 months in wood barrells.
Sparkling wines of Jura
Cremant du Jura AOP, 1995
Vin Mousseux Blanc: Min. 70% combined Chardonnay, Pinot Noir, and Trousseau
Vin Mousseux Rosé: Min. 50% combined Pinot Noir, Pinot Gris, Trousseau, and Poulsard
Vin de liqueur Jura
Macvin du Jura AOP
Marc is added to unfermented grape must resultin in a sweet unfermented but alcoholic grape juice, red white or rose
Aging of Macvin du Jura
Min 1o months in oak
Vin de Paille labeling
Arbois, L’Etoile or Côtes du Jura
