Wine Ratings: Jura

Jura is a small wine region located in eastern France on the border of Switzerland. It's known for Comté cheese, Bresse chicken, and Montbéliard sausages, which are smoked over sawdust. Jura is also famous as the home of Louis Pasteur, the microbiologist who invented pasteurisation.

As a wine region, Jura remains relatively obscure and its wines niche products, although its fan base is growing steadily. Its best-known wine is Vin Jaune (yellow wine), which wine expert Hugh Johnson describes as "an odd white wine like a fino sherry". Other wines of note are the sparkling wines; the Cremant du Jura is made by methode champenoise and can offer great value for money. Dry whites include savagnin and chardonnay. The chardonnays made in the modern style are similar to Chablis wines with their minerality and taut structure. Red varieties include poulsard and trousseau, while more pinot noir is being planted. In terms of wine style the reds will be paler, lighter bodied and more elegant.

Jura's wines may be difficult to comprehend for those used to drinking fruity, approachable wines. The whites have mineral notes, are austere and have high acidity. Reds may lack the deep colour and rich concentrated fruit that consumers expect. Local importer Ada Leung, however, is a big fan. She loves the wines for their versatility. These are food wines, and can bring out the best in the flavours of many savoury and sweet dishes. Their high acidity makes them refreshing to drink and great palate cleansers.

Made from the poulsard variety. Very pale brick red in colour. Developed savoury, earthy mushroom notes; some berry notes. Medium-light body, with crisp acidity and firm underlying tannins. This wine works well with rich braised dishes containing dried mushrooms, oysters and abalone. Will also pair with sausage and cut through the fattiness of steak. HK$198