Jura has always been one of my passion projects. Early on in my tenure as the French Regional Buyer for K&L, I quickly became engaged by the unique flavor profiles of the wines from the region. The reds are light and crunchy with more structure than you might expect, which contributes to a myriad of food-pairing possibilities. The whites are, of course, epic, and the reason why most people are drawn to this category.
Read MoreOur Jura buyer, Keith Mabry, also happens to be a masterful cook & host. Lucky me, I got an invite to his Jura dinner—an absolute feast of Jura wine and cuisine. Much deliciousness and merriment ensued!
Read MoreRecently, the Hollywood staff had the great pleasure of tasting with Jean-François Bourdy, the 15th generation of the Caves Jean Bourdy in Jura, who, alongside his brother, are the stewards of deeply traditional Juran wine. He told the staff, “Don’t call it Chardonnay. Call it Jura white wine.” This is not a domaine who’s trying to capitalize on current wine trends. They use onl old barrels (up to 80 years old), old techniques, and have a library of old wines dating back to 1865. This tradition, coupled with some of the best terroir in Jura, makes these wines truly exceptional.
Read MoreThere are perks to working with the good folks at K&L Hollywood. Namely: they feed me. On Sunday, in honor of Valentine’s Day, Keith had us over for a fondue soirée fit for kings, and Clarissa brought not one but three desserts, including a cake made from aged Moët & Chandon. The others came bearing phenomenal libations. It was a decadent lovefest of the very best kind: one celebrating our long-term romance with cheese and wine.
Read MoreHenri Le Roy of Domaine de l'Aigle À Deux Têtes is a shining star in the Jura. His wines, all farmed organically, have that je ne se quois of Jura, but they are approachable and not made in the typical oxidative style. Totally food friendly (plenty of acid), but intriguing and exotic. You’ll keep finding your nose back in the glass, trying to identify what you smell.
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