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Domaine des Ronces - 'Florale Chardonnay' 2015 JURA

$68.00
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Regular price $68.00

"Chardonnay grape variety, imposes its elegance, its fine nose, long in the mouth develops very subtle aromas.

This wine offers a bouquet of freshness where peach, pear and exotic fruit are confined. "

--------THE PRODUCER--------

Domaine des Ronces

The estate was founded in 1950 by Georges MAZIER in the town of Orbagna, located in the south of the Jura vineyards, on the AOC COTES DU JURA. 

The exploitation was resumed in 1986 by Michel MAZIER, son of Georges. Over the years the estate has grown to ​​6 ha. 

In 2010, the domain started conversion to organic agriculture and it was certified ORGANIC in 2013.  In 2014, the domain began focusing on biodynamics (using natural plants and horn dung, silica and wicker tea for treatment).

In 2016, the estate was certified Demeter and his son, Kevin, took over the reins.

The range is very varied: from floral white to typical white, Pinot red, Poulsard, Trousseau to Rosé, Crémant Blanc, Blanc de noir to Crémant Rosé and without forgetting straw wine and Macvin.

 

--------THE GRAPE--------

Chardonnay


 

--------THE REGION--------

The Jura

The Jura is a region in eastern France, between Burgundy and Switzerland. Between Burgundy and the Jura is La Bresse, flat land lying on either side of the river Saône. The vines start when the ground begins to rise to the east and towards a large limestone plateau. The climate is continental, long cold winters and hot summers but with more rain than in Burgundy. The two vineyards, incidentally, are only about an hour's drive away. But the feel is different. The Jura seems to me always greener, lusher, which would offer an explanation, surely, for the extraordinary array of cheeses.

The land under vine occupies a very small area among the foothills of the Jura, amounting to about 2,000 ha, although prior to phylloxera it used to be ten times the size. It is one of the smallest wine regions in France. The soil, not surprisingly, is limestone but with overlays of clays of varying hues which account for both the number of grape varieties used and for the complex nature of so many of the wines. Vines are trained quite high in order to avoid spring frosts. Growers in the Jura need plenty of patience and nerves of steel as the harvest can easily extend into November.

The Jura is famous for its eccentric varieties. Today there are five of them including three reds. At one time there may have been 40 or more.

The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.

We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.

Sweetness 

Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines. 

Acidity

Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.

Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.

Bitterness

If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not lean with high acid.  Rather choose wines with some sweetness, fruit or viscosity.

Umami (Savoury)

Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are fruity and do not have medium-high tannins. 

Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not big tannins but have lots of fruity flavours.

Chilli Heat

Chilli heat is similar to umami-rich foods.  They will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are fruity and/or have higher sweetness levels.

Wines that are off-dry like many Gewürztraminers or Rieslings could work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you could consider red wines that have lower tannins such as a Pinot Noir or Gamay Noir. 

Fatty

Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help to cut down the perception of fattiness.  

These suggestions (there are no rules that apply to everyone) will help you to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that need to be balanced. It is the acidity in white wines that works well by cutting through the fattiness of a piece of fish but you could get that acidity in a Pinot Noir. 

"Chardonnay grape variety, imposes its elegance, its fine nose, long in the mouth develops very subtle aromas.

This wine offers a bouquet of freshness where peach, pear and exotic fruit are confined. "

--------THE PRODUCER--------

Domaine des Ronces

The estate was founded in 1950 by Georges MAZIER in the town of Orbagna, located in the south of the Jura vineyards, on the AOC COTES DU JURA. 

The exploitation was resumed in 1986 by Michel MAZIER, son of Georges. Over the years the estate has grown to ​​6 ha. 

In 2010, the domain started conversion to organic agriculture and it was certified ORGANIC in 2013.  In 2014, the domain began focusing on biodynamics (using natural plants and horn dung, silica and wicker tea for treatment).

In 2016, the estate was certified Demeter and his son, Kevin, took over the reins.

The range is very varied: from floral white to typical white, Pinot red, Poulsard, Trousseau to Rosé, Crémant Blanc, Blanc de noir to Crémant Rosé and without forgetting straw wine and Macvin.

 

--------THE GRAPE--------

Chardonnay


 

--------THE REGION--------

The Jura

The Jura is a region in eastern France, between Burgundy and Switzerland. Between Burgundy and the Jura is La Bresse, flat land lying on either side of the river Saône. The vines start when the ground begins to rise to the east and towards a large limestone plateau. The climate is continental, long cold winters and hot summers but with more rain than in Burgundy. The two vineyards, incidentally, are only about an hour's drive away. But the feel is different. The Jura seems to me always greener, lusher, which would offer an explanation, surely, for the extraordinary array of cheeses.

The land under vine occupies a very small area among the foothills of the Jura, amounting to about 2,000 ha, although prior to phylloxera it used to be ten times the size. It is one of the smallest wine regions in France. The soil, not surprisingly, is limestone but with overlays of clays of varying hues which account for both the number of grape varieties used and for the complex nature of so many of the wines. Vines are trained quite high in order to avoid spring frosts. Growers in the Jura need plenty of patience and nerves of steel as the harvest can easily extend into November.

The Jura is famous for its eccentric varieties. Today there are five of them including three reds. At one time there may have been 40 or more.

The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.

We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.

Sweetness 

Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines. 

Acidity

Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.

Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.

Bitterness

If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not lean with high acid.  Rather choose wines with some sweetness, fruit or viscosity.

Umami (Savoury)

Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are fruity and do not have medium-high tannins. 

Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not big tannins but have lots of fruity flavours.

Chilli Heat

Chilli heat is similar to umami-rich foods.  They will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are fruity and/or have higher sweetness levels.

Wines that are off-dry like many Gewürztraminers or Rieslings could work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you could consider red wines that have lower tannins such as a Pinot Noir or Gamay Noir. 

Fatty

Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help to cut down the perception of fattiness.  

These suggestions (there are no rules that apply to everyone) will help you to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that need to be balanced. It is the acidity in white wines that works well by cutting through the fattiness of a piece of fish but you could get that acidity in a Pinot Noir.