In a France that goes far beyond the traditional routes, the Jura region holds one of the most fascinating experiences for food and wine lovers: the perfect alchemy between Comté cheese and some of the country’s most original wines. Amid lush valleys, limestone caves, and untouched villages, you’ll discover a deep, sensory, and authentic gastronomic culture — the kind that only exists where tradition and terroir have walked hand in hand for centuries.
Comté: The Quiet Giant of French Cheeses
A History Spanning Over a Thousand Years
Produced since the Middle Ages in the Jura mountains, Comté is one of the oldest cheeses in France. As early as the 13th century, local communities joined forces in cooperatives called fruitières, pooling their milk to produce the large cheese wheels that could be aged and preserved through the region’s harsh winters.
Today, this tradition remains alive and well: Comté is made exclusively from raw milk of Montbéliarde (or Simmental) cows, fed on natural pastures or hay, and always within the boundaries of the AOP (Appellation d’Origine Protégée).
How It’s Made
- Each wheel weighs between 35 and 45 kg
- Requires 450 liters of raw milk
- Aged for 4 to 36 months
- Matured in humid cellars, regularly brushed and turned
Wines of the Jura: Low Volume, High Character
If you haven’t heard of this corner of France yet, don’t worry — you’re not alone. For many years, Jura was overlooked. But as interest in natural wines has grown, this tiny region has reemerged as one of the most intriguing and authentic in French viticulture.
Tucked between Burgundy and Switzerland, Jura is the smallest wine region in France. But don’t let its size fool you: it boasts a rich diversity of soils, microclimates, and centuries-old techniques that result in wines with unmistakable identity.
The Region’s AOCs
- Arbois
- Côtes-du-Jura
- Château-Chalon
- L’Étoile
- Crémant du Jura
- Macvin du Jura
- Marc du Jura
Grape Varieties Unique to the Jura
Few in number, but rich in character:
- Savagnin: the soul of Vin Jaune, with vibrant acidity and minerality
- Chardonnay: elegant and versatile, both in oxidative and fresh styles
- Poulsard (or Ploussard): pale and aromatic, perfect for light reds
- Trousseau: more structured, with spicy red fruit notes
- Pinot Noir: also grown, though not native to the region
Jura Wine Styles
Vin Jaune (“Yellow Wine”)
Made 100% from Savagnin and aged for over 6 years under a veil of yeast (sous voile), without topping-up the barrels. The result is a dry, intense, oxidative wine with aromas of walnut, curry, dried apple, and spice.
- Bottled in the iconic Clavelin (620 ml)
- Produced only in Arbois, Château-Chalon, L’Étoile, and Côtes-du-Jura
- A true treasure of French oenology
Vin de Paille (“Straw Wine”)
A naturally sweet wine made from Savagnin, Poulsard, and Chardonnay grapes dried on straw mats or in wooden crates.
- Aromas of candied orange, plum, caramel, honey
- Aged for 3 years and always bottled in 375 ml halves
Crémant du Jura
Sparkling wine made using the traditional method (as in Champagne), most often from Chardonnay.
- Elegant, crisp, and perfect with young Comté
Macvin du Jura
A fortified wine blending fresh grape juice and Jura brandy. Sweet yet balanced, ideal with desserts or aged cheeses.
The Perfect Pairing
The pairing of Comté with Jura wines is among the most beloved in France — complex, expressive, and deeply rooted in the region’s culture.
| Type of Comté | Ideal Pairing |
|---|---|
| Young (4–8 months) | Crémant du Jura or fresh Chardonnay |
| Around 12 months | Non-oxidative Savagnin |
| Aged (24+ months) | Vin Jaune or Vin de Paille |
Sommelier Tip: Like all cheeses, Comté should be served at room temperature — ideally with sourdough bread, toasted almonds, and a perfectly chilled glass of Jura wine suited to the age of the cheese.
Fun Facts
- Comté is the most consumed AOP cheese in France
- Each batch is scored from 1 to 20 after maturation — only those scoring above 15 receive the green label (others receive a brown label or are disqualified)
- Jura is a pioneer in biodynamic and natural viticulture
- Vin Jaune is bottled in the unique Clavelin (620 ml), representing the average remaining volume after the long oxidative aging process
Visit the Jura with Gastronomos
Picture a morning in a traditional fruitière, watching the Comté take form from milk to cheese. In the afternoon, a tasting at a family-owned winery, sipping Vin Jaune aged in century-old barrels. And in the evening, dinner at a local bistro, savoring Poulet au Vin Jaune et Morilles.
At Gastronomos.fr, we design tailor-made journeys for those who seek the best of French gastronomy and culture — far from the crowds and close to the producers.
Our specialty? Crafting authentic, flavorful, and memorable experiences.
