Crémant du Jura

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Growing area of ​​the Crémant du Jura

The Crémant du Jura is a medium-weight sparkling wine from the Jura wine-growing region with around 12.5% ​​by volume . The white sparkling wines of the region are characterized by their substantial character and are mainly blended from the grape varieties Chardonnay (also called Melon d'Arbois or Gamay blanc) and Savagnin . The proportion of Chardonnay must be at least 50%, but is usually at least 80% due to the distinctive character of the Savagnin.

The rare Crémant du Jura rosé is made from the varieties Pinot Noir , Poulsard , Pinot Gris and / or Trousseau . The processed vines must come from the Jura in any case.

Due to the use of classic bottle fermentation , which is similar to the production process for champagne , the wine is called Crémant , an indication of high quality. The term Crémant was introduced throughout France when the winegrowers in Champagne successfully enforced the ban on the worldwide common name Méthode Champenoise to characterize bottle fermentation. Compared to a winemaker's champagne, the Crémant du Jura is slightly cheaper, but it cannot be stored for that long. The Crémant should be enjoyed at the latest four to six years after purchasing the bottle at a drinking temperature of 5 to 7 ° C.

Harvest quantities

Although similarly produced sparkling wines had existed in the Jura since the end of the 19th century, the AOC Crémant du Jura was only introduced on October 9, 1995. After a tentative start until 1997, the amount pressed has increased continuously since then. In 2004, a total of 15,000 hectoliters of Crémant du Jura were declared on a cultivated area of ​​210 hectares ; the production volume has grown at an annual rate of 20% in recent years.

The basic yield, i.e. the harvest restriction, is a moderate 65 hectoliters / hectare; an amount that, depending on the age group, can be up to max. 78 hectoliters / hectare can be corrected upwards.

The berries are usually picked a few days before the harvest of normal still wines , as the base wines of a sparkling wine should have a strong acid structure. However, the minimum sugar content of the must for the base wine must be at least 136 g / l for the white grape varieties and 144 g / l for the red varieties (see also the article must weight ).

The language of the label

A bottle of Crémant du Jura.

In addition to the term “AOC Crémant du Jura”, the terms Blanc de Blancs , Blanc de Noirs , Brut , Millésimé and Rosé can also be listed on the label .

  • The reference "Brut" indicates a dry aging with a maximum residual sugar content of 15 g / l.
  • The designation "Millésimé" indicates a vintage, that is, the berries of the base wines used in the Crémant come from one vintage.
  • The “rosé” of the Crémant was blended with at least one red base wine made from Pinot Noir and / or Poulsard vines.

literature