No, we haven’t jumped into our second Jurassien A.O.C. just yet. I was getting hungry, so I prepared a little something to try out with a classic and delicious Chardonnay from the region. No big woop..See the menu below..
-Breaded and pan-fried filets of sole
-Yukon Gold creamy mashed potatos (butter, milk, salt, pepper., you know..)
-Raw Kale salad (so good for you, easy to prepare and really tasty too..)
-Homemade sauce tartare (housemade mayo, capers, fresh herbs, lemon juice and a dash of sugar)
Creamy potatos, and a mild white fish with subtle seasoning but a heavier preparation worked just great with a complex and high acid (think..acidity cuts through the fat and richness of this meal) white from the Jura. I cannot think of a more appropriate wine to enjoy with this simple meal than Domaine de la Tournelle’s complex “Terres de Gryphées”.
Wine: Domaine de la Tournelle “Terres de Gryphées”
Composition: 100% Chardonnay
Sub-Region/A.O.C. : Arbois
Geology/Soil: Limestone, Marl, Clay.
Importer: Various –in California: Jolivin
US Retail: $24
Domaine de la Tournelle is a modest enterprise to say the least. Established in 1991, and with less than one hectare (2.55 acres) of vines, Evelyne and Pascal Clairet have methodically dedicated themselves towards producing some of the very best wines that the Jura has to offer. I have tasted nearly the entire range of wines from this domaine, and have never, ever been less than totally impressed. They guys have mad skills, seriously. Today the domaine has grown to a whopping 6 hectares (still miniscule by just about anyone’s standards) which are steadfastedly dedicated to the Jura’s native varietals of Ploussard, Trousseau, Chardonnay and the mighty Savagnin. The Clairet’s are committed to using absolutely no herbicides, chemical fungicides, insecticides, cultured yeasts or new oak. In addition, only minimal amounts of SO2 are utilized at bottling.
Domaine de la Tournelle “Terres de Gryphées” hails from two distinct plots of Chardonnay planted on that most classic Jurrassien soil of limestone, clay, and marl interspersed with marine deposits from thousands of years prior. The wine is aged in used barrels only, and undergoes a 24 month elevage while undergoing regular bâtonnage (stirring of the lees while in barrel) to lend additional complexity and richness.