Domaine des BodinesCrémant du Jura
Sparkling wine
This wine is a blend of 3 varietals which are the Pinot noir, the Poulsard and the Trousseau.
This wine generally goes well with poultry, appetizers and snacks or lean fish.
Food and wine pairings with Crémant du Jura
Pairings that work perfectly with Crémant du Jura
Original food and wine pairings with Crémant du Jura
The Crémant du Jura of Domaine des Bodines matches generally quite well with dishes of shellfish, poultry or appetizers and snacks such as recipes of panga curry, turkey stuffed with chestnuts or preparation of the green olives.
Details and technical informations about Domaine des Bodines's Crémant du Jura.
Discover the grape variety: Pinot noir
Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.
Informations about the Domaine des Bodines
The Domaine des Bodines is one of of the world's great estates. It offers 14 wines for sale in the of Crémant du Jura to come and discover on site or to buy online.
The wine region of Crémant du Jura
Jura sparkling AOC in traditional method (1995): signature blend of Chardonnay, Pinot Noir, Trousseau (≥70% in white), Poulsard and Savagnin in white and rosé — pale robe with green hints, fine, persistent bubbles, signature aromas of apple, brioche, hazelnut from Chardonnay, red fruits (cherry, raspberry) from Pinot, freshness and delicacy. 12-month minimum lees ageing, vinification often in barrel.
The wine region of Jura
Unique Franche-Comté region between Burgundy and Switzerland, incomparable oxidative identity. Signature mythical Vin Jaune from Savagnin: aged 6 years 3 months in cask under flor, intense whites with signature green walnut, curry, cumin, russet apple, honey and lingering iodine — 62 cl clavelin, century-long ageing. Also classic topped-up Chardonnay (citrus, butter), pale light Poulsard red (strawberry, undergrowth), dense Trousseau, fine Pinot Noir. Sweet Vin de Paille.
The word of the wine: Light (taste of)
Taste close to oxidation, characteristic of champagnes altered by prolonged exposure to light.
