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.

Summary:  This isolated mountainous region located in eastern France produces a wide variety of wines--white, Jaune, rosé, red, sparkling and sweet-- incorporating some unusual grapes such as Savagnin, Poulsard and Trousseau. Juras's distinctiveness is what made the Arbois AOC one of first recognized by the INAO. Find out what makes the wines of this region so unique! Presenter: Jean-Louis Carbonnier, Carbonnier Communications Jean- Louis Carbonnier is the