The Jura is one of France's smallest and most singular vineyards, a cult favourite tucked between Burgundy and the Swiss border. In a strip barely 80km long it makes wines you will find nowhere else, from the nutty, sherry-like Vin Jaune to featherlight reds and fine traditional-method fizz. If you want flavours with a real point of view, start here.
Vin Jaune, Savagnin and the oxidative whites
The region's calling card is Savagnin. Left to age under a veil of yeast, or sous voile, it slowly becomes Vin Jaune, a golden wine with walnut, almond and curry-spice aromas, sealed in the squat clavelin bottle after more than six years in barrel. Not everything here is oxidative, though. Topped-up, or ouillé, Savagnin and Chardonnay give bright, mineral white wines closer to Burgundy in style. Vin Jaune is a classic match for aged Comté and for chicken with morels.
Pale Jura reds, Crémant and the sweet specialities
The reds are just as distinctive. Poulsard, Trousseau and Pinot Noir make pale, perfumed red wines built on red-berry fruit and delicate tannin rather than power, and they take a light chill happily. For bubbles, Crémant du Jura is traditional-method sparkling wine at a friendly price. Then come the specialities: Macvin, a fortified grape-juice apéritif, and vin de paille, sweet wine from grapes dried on straw. Little wonder the Jura is now a heartland of natural wine and one of the most talked-about corners of France.
Jura wine FAQ
What does Vin Jaune taste like?
Dry and intense, with walnut, almond, dried apple and a savoury, curry-spice edge from its years under the voile. Serve it lightly chilled; an open bottle keeps well for days.
Are Jura reds light or full-bodied?
Firmly on the light side. Poulsard and Trousseau are pale and fragrant with modest tannin, closer to a delicate Pinot Noir than a Bordeaux, and lovely with a slight chill.
What food pairs with Jura wine?
Comté is the classic, with chicken and morels a close second. The oxidative whites also suit roast poultry and mushrooms, while the pale reds go happily with charcuterie.