- Wendy at A Day in the Life on the Farm tempts us with Slow Cooker Mushroom Soup with a Jura Trosseau.
- Camilla at Culinary Adventures with Camilla knocks it out of the park as always, this time with Poulet Rôti + Charles Rouget 2018 Trousseau Côtes du Jura.
- Robin at Crushed Grape Chronicles tells us about A Baby Vin Jaune 15 Generations in the Making.
- Gwendolyn over on Wine Predator....Gwendolyn Alley takes us 4 Wines and 4 Dishes To Try from The Jura in The French Alps.
- Jeff from Food Wine Click! explains The Jura Beyond Vin Jaune.
- Jane at Always Ravenous leads us to "Discover Jura Wines Paired with a Cheese Plate."
- Pierre and Cynthia at Traveling Wine Profs encourages us to Open that Jura now!
- And lastly, Payal, this month’s host, at Keep the Peas has "A Day in the Life of a Jura Wine Lover."
- Arbois, 1936
- Château-Chalon, 1936
- Côtes du Jura, 1937
- L’Etoile, 1937
- Crémant du Jura, 1995
- Macvin du Jura, 1991
Most Common Red Varieties
- Poulsard (AKA Ploussard)
- Pinot Noir
Most Common White Varieties
- Pinot Gris (for Crémant du Jura)
- 4 pound whole chicken, with giblets and neck removed from cavity
- two or three lemons, halved
- one onion, halved or one head of garlic, halved
- one or two (more) heads of garlic, halved
- small bunch of herbs
- two or three carrots, sliced to the width of your roasting pan
- three to four stalks celery, sliced to the width of your roasting pan
- 1/4 cup unsalted butter, softened
- 3 Tablespoons olive oil
- 1/4 cup wine
- freshly ground salt
- freshly ground pepper
- 2 to 3 Tablespoons freshly chopped herbs
- Also needed: 100% cotton twine; roasting pan or Dutch oven
Rub the chicken with the softened butter. Sprinkle with salt and pepper and freshly chopped herbs. Nestle the halves of the garlic around the chicken. Drizzle the olive oil and wine over the chicken.