Appellations: Arbois, Bugey, Chateau
Chalon, Cotes du Jura, Crépy, L'Etoile, Seyssel and Vin de
Savoie (***other small appellations are in Jura and Savoie).
Production: 8,600 acres (3500
ha); 35 million bottles.
Jura has a particular place in world wine region
history. In the late 19th century Napoleon III sent a request to Lois
Pasteur to document how pressed grape juice turned into wine and more
specifically why wine turns into vinegar. It was here in Jura that
the experiment took place. The yeast forms on the surface of Jura
and Savoie's vins jaunes and has the same effect on them
as it does on fino sherry. The "yellow wines" get
their name because of the oxidation that takes place under a yeast
flor. The Chateau Chalon produces the most famous vins jaunes
that are made from 100% Savagnin, picked as late as possible, sometimes
with snow on the ground.
