Crémant du Jura
クレマン・デュ・ジュラ
Jura's traditional-method sparkling wine, AOC since 1995.
Crémant du Jura is a sparkling wine appellation covering the whole Jura wine region of eastern France, granted AOC status on 9 October 1995. Wines are made in the méthode traditionnelle (the same technique used in Champagne), undergoing a secondary fermentation in the bottle and a minimum of nine months' aging on lees, with at least 12 months required in the cellar before release. Authorized grape varieties are Chardonnay, Pinot Noir, Trousseau, Poulsard, and Savagnin; for white cuvées, Chardonnay, Pinot Noir, and Trousseau must together make up at least 70% of the blend, while rosé versions require at least 50% black or grey grapes. Grown on limestone marl soils under a cool continental climate, the wines show vibrant acidity, fine persistent bubbles, and a distinctive savory, slightly oxidative character shaped by Jura's use of Savagnin — offering a more textured, food-friendly style than Champagne, often at a friendlier price point.
Best for: Wine lovers who want an affordable, food-friendly alternative to Champagne with a distinctive savory Jura character.
No sub-regions registered yet.
Producers
No producers registered yet.
Food Pairings
Comté and other washed-rind mountain cheeses, freshwater fish, roast poultry, cheese soufflé, sushi, and tempura.
Frequently Asked Questions
- Is Crémant du Jura made the same way as Champagne?
- Yes. It uses the méthode traditionnelle, the identical process to Champagne: a secondary fermentation inside the sealed bottle, followed by a minimum of nine months aging on the lees and at least 12 months total cellaring before release.
- What grape varieties are used in Crémant du Jura?
- The appellation permits Chardonnay, Pinot Noir, Trousseau, Poulsard, and Savagnin. For white cuvées, Chardonnay, Pinot Noir, and Trousseau combined must reach at least 70% of the blend; rosé versions need at least 50% black or grey grapes.
- When was Crémant du Jura granted AOC status?
- The appellation was officially recognized as an AOC on 9 October 1995.
- How does Crémant du Jura differ from Champagne?
- While made with the same in-bottle fermentation method, Crémant du Jura tends to show a softer, creamier mousse and a more savory, slightly oxidative character thanks to the regional use of Savagnin, typically at a more accessible price than Champagne.
- What foods pair well with Crémant du Jura?
- Its bright acidity and savory depth make it a strong match for Comté and other mountain cheeses, freshwater fish, roast poultry, and dishes like cheese soufflé, as well as sushi and tempura.