It was lunch time when I got to the Jura Wine Tasting in NY.
I had to inquire about food parings, I asked the young lady of Domaine Berthet Bondet what she would serve with her Cotes du Jura Naturé 08 (100% Savagnin).
Without hesitation she suggested fish and shellfish.
This wine is in the Classic or "fruités" wines which means that they "are left in stainless steel or wooden vats, or oak barrels for one to two years. The contents are regularly topped up with the same wine to compensate for evaporation which means that no air gets to the wine."
From the same producer, I also suggests the 'Rubis' ( 08), a blend of 45% Trousseau, 45% Poulsard, 10% Pinot Noir, just the right mix and balance, not overpowering yet complex.
Pork with apples is suggested as a good match.
The Domaine is kind enough to share a few recipes that they think will do justice to its wines.
The Tournedos of 'Zander in a Poulsard and Girolles Sauce recipe does wet your appetite.
I will get back to my Jura exploration probably tomorrow.