The endless summer has finally ended. And since autumn lasted no more than 2 weeks, the fires of winter have now been permanently lit, and we want some comfort stuff.
There’s nothing better for by-the-fire dining than the powerful white elixirs of the Jura. Start with some unctuous, generous, glowing Savagnin, or a rounded, plump, oak fermented and aged chardonnay. Then when the game meat dishes are served, don’t forget Poulsard, the curious cousin whose herb and spice aromas and fine acidity make it a great match.
More than a trend, wines from France’s Jura region are unstoppable in Australia at the moment. I believe the structure of Jura wines perfectly match the modern food revolution, asserting big flavours, yet hiding layers and layers of fine detail.
We are currently stocking the following great winter wines from Domaine de la Pinte in Arbois (Jura): Chardonnay Classic, 2011 (Blue Marl soils); Chardonnay Fonteneille, 2012 (Limestone & Clay soils); Savagnin, 2007 (Blue Marl soils); Poulsard, 2011 (Red Marl soils).