Despite being almost exactly between Jura, Savoie, Burgundy and Beaujolais, Bugey remains one of France's most overlooked appellations. Yet this small region, situated in the southern foothills of the Jura mountains offers a compelling range of underrated wines. As we expand our vinous horizons beyond familiar territories, Bugey presents a perfect case study in how wine continually rewards the curious and open-minded explorer. 

Where to Watch You can watch this interview on our community pages here Summary In this interview, we discuss everything you need to know about the Jura’s greatest wine. We discuss the stories surrounding its creation, where to find the best examples, why it comes in its unique

Where to Watch You can watch this Insider's Guide Interview in our community space here Summary In our final interview with Philippe Troussard, we discuss the amazing potential and versatility found in the white grapes of the Jura. Of course Philippe mentions the great Vin Jaune, but he also explores the

Summary: The tiny wine region of Jura in eastern France has leapt to fame in the last five years with its wines finally appearing on export markets around the world. Famous in its home country for its unique Vin Jaune, the region produces an extraordinary diversity of wine styles from pale reds, through minerally dry whites to oxidative whites, sparkling, sweet and fortified, all from

Summary:  Tissot, Overnoy, Puffeney, Macle… These are the producer names that have been on Jura aficionados’ lips since the little eastern French region started emerging onto export markets. But, they are far from the only winemakers who matter there, and even with these, there’s more to their story than their name on the label suggests. Join us for a delve into history looking at the people who made Jura

As everywhere, it is the nature of the geography that most influences the food and drink traditions of the Jura and Franche-Comté. The diverse landscape of mountains, dense forests, high meadows, vineyards, lakes and the river plain have all shaped what the local population ate and drank. Franche-Comté’s gastronomy has much in common with that of Switzerland’s western cantons, but there are subtle differences.  Most of the rural population in the mountains and on the plain lived from their dairy cows and pigs, so the principal specialities are the wonderfully rich cows’ milk cheeses from unpasteurized milk and tasty pork sausages and charcuterie. The sausages and meats are smoked by hanging in a tuyé, a very large pyramidal chimney over the fire, burning wood from conifers.

“You always remember Pécharmant,” observes Benoit Borderie of Château Poulvère. “Once you've tried it, you seek it out.” This niche French wine is not quite famous, not entirely secret, but what the French call "confidential."

In the world of wine, the sommelier holds a position of both reverence and responsibility. More than just a connoisseur, a sommelier is an interpreter of terroir, a storyteller of vintages and above all a master of human connection. Philippe, a world-renowned sommelier from France's Jura region, spoke with WSG’s Founder and President Julien Camus recently, with rare authenticity about what defines excellence in this noble craft. 

There are as many ways to explore a place as there are explorers. Far be it from us to turn this article into a definitive list of must-do activities, but rather to share one of the (oh so many!) possible paths to discovering the diverse, rich and varied region of Jura.