Summary In this session we'll unravel the enigma of one of France's most idiosyncractic wine regions in the company of the world's leading Jura expert, Wink Lorch. In this webinar we will Cover the key appellations  Learn the most important wine styles Discuss how the Jura has changed over the last 10 years Get the low down on some of the most exciting producers of the region As ever, there will be a chance for those of

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

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.