By now you all know how I feel about bubbles. Thank goodness for the sparkling wines of the Jura! Since the the creation of this A.O.C. in 1995, production of Cremant du Jura has steadily increased, and presently accounts for 16% of all wines produced in the region. Although there are strict guidelines regarding the composition and vinification of Cremant du Jura (see below), the 210 hectares of vineyards dedicated to its production are spread across the entire region (i.e. Arbois, Chateau Chalon, Cotes du Jura, l’Etoile).
Often less austere and a bit more forgiving than a glass of Champagne, a nice Cremant du Jura is often my go to sparkling wine when I am in the mood for something food friendly and delicious. Last night my good friends Omar, Melissa and I polished off a bottle of my current favorite Cremant du Jura while snacking on Cabot cheddar, country pâté and a toasted Acme baguette. The slightly, earthy and dried berry notes of this rose sparkling worked great with the rustic and flavorful pâté. Oh what fun!
In Cremant du Jura A.O.C. the following varietals are permitted:
Poulsard (a.k.a. Ploussard)
In Cremant du Jura A.O.C. production guidelines are as follows:
Grapes must be harvested by hand.
Vinification and ageing must follow the traditional method of sparkling wine production. More specifically, the wine must undergo 2 fermentations, the second of which takes place in the bottle before being disgorged.
The wine must spend a minimum of 9 months on the lees before disgorgement.
For white Cremant du Jura Chardonnay must comprise at least 50% of the total cuvée.
For rosé Cremant du Jura Poulsard and Pinot Noir must comprise at least 50% of the total cuvée.
Cremant du Jura Producers worth seeking out
Domaine André et Mireille Tissot (Stéphane Tissot)
Domaine Labet (featured prominently in this post!)
Domaine de Montbourgeau