Let me introduce you to some of my favorite wines in the shop—the fascinatingly diverse and refreshingly versatile wines of the Jura region’s François Rousset-Martin. The whites come in two main styles. First, there’s the ouillé (“topped-up”), or fresh style, either of native Savagnin, not unlike a Chenin Blanc in flavor profile, or of Chardonnay, which is like a yeasty Chablis. They have excellent acidity and brightness with a lovely mineral texture. These wines are perfect with briny oysters, cheese, Thai food, fried chicken—you name it!
The other style of white is sous voile (“under the veil,” the veil being a thin cloak of yeast floating on the top of the wine in barrel). These are similar to dry Sherry, but unlike Sherry, which is vinified in a much warmer climate so the wine can have a more “cooked” aroma to it, Jura whites have a more pronounced vitality and freshness and, while dry and slightly savory, are incredible with a wide range of foods. Try them with Comté cheese, curry, shrimp, risotto, or mushroom dishes.
The reds are light and juicy and have all the joyous hallmarks of a classic Beaujolais, bringing in Gamay, Pinot Noir, and the local grape, Poulsard, yielding a perfect accompaniment to all your summer fare.
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Many food and beverage cans have linings containing bisphenol A (BPA), a chemical known to cause harm to the female reproductive system. Jar lids and bottle caps may also contain BPA. You can be exposed to BPA when you consume foods or beverages packaged in these containers. For more information, go to www.P65Warnings.ca.gov/bpa