{"id":31121,"date":"2017-07-28T12:00:55","date_gmt":"2017-07-28T16:00:55","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=31121"},"modified":"2019-06-06T12:01:39","modified_gmt":"2019-06-06T16:01:39","slug":"jura-reds","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/jura-reds\/","title":{"rendered":"Cheese + Wine: Jura Reds"},"content":{"rendered":"

High in the hills between France and Switzerland, the Jura region has gained worldwide fame for Comt\u00e9<\/a>, a dense, aged cow\u2019s milk cheese. What fewer know is that Jurassiennes also make some of the most curd-friendly wines in the world.<\/p>\n

While the area is small and most of its wineries produce only enough for the locals to drink, the bottles that do make it to our shores are worth seeking out. The sommelier community has flipped out over vin jaune<\/em> (\u201cyellow wine\u201d) and savagnin sous voile<\/em>, two regional whites that gain their curious flavors from aging in barrels under a voile(\u201cveil\u201d) of yeast.<\/p>\n

In summertime, however, the Jura\u2019s most revelatory pours might be its reds, which skew brisker and lighter than the aforementioned whites\u2014and they\u2019re especially refreshing with a slight chill.<\/p>\n

Jura red wines are a passion of Severine Perru, a French native who stocks plenty of them as wine director at The Ten Bells, a wine bar on Manhattan\u2019s Lower East Side. \u201cPoulsard\u2014it goes with everything!\u201d she says. \u201cThere\u2019s even a saying in French: When you don\u2019t know what to drink, drink poulsard<\/em>.\u201d<\/p>\n

Sometimes spelled \u201cploussard,\u201d this light red carries more flavor than its pale color implies, with peppery hints of spice, herbs, and earth mingling with red-berry tartness. Perru suggests seeking out Domaine de la Pinte, which, like many Jura wines, is made according to biodynamic principles (but in large enough quantity that you can actually find it).<\/p>\n

Trousseau grapes, meanwhile, tend to yield wines that are a bit darker. They have \u201ca little more depth and red fruit character, a little more richness,\u201d Perru explains. Yet they\u2019re never heavy. \u201cThere\u2019s [a trousseau from Domaine de l\u2019] Octavin\u2014just pure, great juice, very light color, and with no added sulfur,\u201d she says, mentioning one of the most delicate takes on the grape. \u201cOr La Loue\u2019s Pourquoi Pas?, which spends a little time in barrels and is a touch smoky.\u201d Domaine Tissot also offers several cuv\u00e9es, which range from ethereal to richly fruity.<\/p>\n

Finally there\u2019s Macvin, which is made by boiling down fresh grape juice, fortifying it with brandy, then aging the blend in barrels for years\u2014a centuries-old local tradition. \u201cNormally, we drink it as an aperitif,\u201d Perru says. \u201cOr a digestif.\u201d Then she laughs, adding, \u201cActually, we drink it all the time. All we do is drink and eat.\u201d<\/p>\n

She pours a small glass of Domaine Tissot Macvin made from pinot noir, another common red-wine grape in Jura. It\u2019s warming but not heavy, with an earthy, tangy, black-cherry sweetness; it practically cries out for blue cheese. Perru simmers it with agar-agar to make gel\u00e9e for cheese plates.<\/p>\n

When asked for other favorite Jura red-and-cheese pairings, Perru professes no real preference; she finds the wines so easy to pair that an exact match really doesn\u2019t matter. \u201cIt\u2019s shocking to the rest of France, but in Jura, we\u2019ll often start with a fortified wine, then go to a red, then a clear, crisp white\u2014they are all super easy to pair,\u201d she says. \u201cThat\u2019s what comes with wines that have acidity and transparency.\u201d<\/p>\n

And while they may have the acidity to stand up to the milky density of local Comt\u00e9, many of Jura\u2019s lighter reds are delicate enough to pair well with fresh summer curds. Open a bottle and settle in for a no-cook dinner of olive oil\u2013drizzled burrata and crusty bread or a salad with citrusy ch\u00e8vre.<\/p>\n

Five to Try<\/h2>\n

Domaine de la Pinte 2014 Arbois Poulsard<\/p>\n

Domaine de la Tournelle 2015 Arbois l\u2019Uva Arbosiana Poulsard<\/p>\n

Domaine Tissot 2015 Arbois Vieilles Vignes Poulsard<\/p>\n

Domaine de l\u2019Octavin 2015 Arbois Corv\u00e9e de Trousseau<\/p>\n

Domaine de la Loue 2014 Pourquoi Pas? Trousseau<\/p>\n

Feature Photo Credit: PHb.cz (Richard Semik)\/Shutterstock.com<\/small><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Taste the refreshing reds of the Jura and pair them with fresh summer curds<\/p>\n","protected":false},"author":85,"featured_media":31123,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[543],"tags":[13245,930,1994,2344,855,2106,13246,13251,13252,13248,13249,13250,13247,991,13238,13244,13239,13241,908,13242,13243,13240,149,1083],"coauthors":[141],"class_list":["post-31121","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-pairings","tag-aperitif","tag-blue-cheese","tag-burrata","tag-cheese-pairings","tag-chevre","tag-comte","tag-digestif","tag-domaine-de-loctavin-2015-arbois-corvee-de-trousseau","tag-domaine-de-la-loue-2014-pourquoi-pas-trousseau","tag-domaine-de-la-pinte-2014-arbois-poulsard","tag-domaine-de-la-tournelle-2015-arbois-luva-arbosiana-poulsard","tag-domaine-tissot-2015-arbois-vieilles-vignes-poulsard","tag-domaine-tissot-macvin","tag-france","tag-jurassiennes","tag-macvin","tag-sommelier","tag-sous-voile","tag-switzerland","tag-the-ten-bells","tag-trousseau","tag-vin-jaune","tag-wine","tag-wine-and-cheese"],"acf":[],"yoast_head":"\nCheese + Wine: Jura Reds - culture: the word on cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/jura-reds\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cheese + Wine: Jura Reds\" \/>\n<meta property=\"og:description\" content=\"Taste the refreshing reds of the Jura and pair them with fresh summer curds\" \/>\n<meta property=\"og:url\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/jura-reds\/\" \/>\n<meta property=\"og:site_name\" content=\"culture: the word on cheese\" \/>\n<meta property=\"article:published_time\" content=\"2017-07-28T16:00:55+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2019-06-06T16:01:39+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/07\/jura_feature.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"750\" \/>\n\t<meta property=\"og:image:height\" content=\"368\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Tara Q. 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