Winery Joseph DorbonCrémant de Jura Brut
Sparkling wine
This wine generally goes well with poultry, appetizers and snacks or lean fish.
Food and wine pairings with Crémant de Jura Brut
Pairings that work perfectly with Crémant de Jura Brut
Original food and wine pairings with Crémant de Jura Brut
The Crémant de Jura Brut of Winery Joseph Dorbon matches generally quite well with dishes of shellfish, poultry or appetizers and snacks such as recipes of mussels with marinara, wild asparagus omelette or prunes with bacon.
Details and technical informations about Winery Joseph Dorbon's Crémant de Jura Brut.
Discover the grape variety: Petit Meslier
Crisp, taut dry whites with a pale golden robe, a slender palate and a razor-sharp acidity of discreet citrus (lemon, grapefruit), green apple, white flowers and chalky mineral notes. Ideal profile for sparkling base wines, adding tension and length. A traditional minor component of Champagne AOC, preserved by growers loyal to historic varieties (arbane, pinot blanc, pinot gris). Rare native Champenois grape.
Informations about the Winery Joseph Dorbon
The Winery Joseph Dorbon is one of of the world's great estates. It offers 13 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: Ovoids (tanks)
Egg-shaped vats used for wine making and maturing that favour the natural suspension of the lees thanks to the vortex movements, which give the wine more fat and fruity aromas.
