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Food and wine pairing

Côtes du Jura blanc

Photo de alison fayre (CC BY 2.0)
https://www.flickr.com/photos/alifayre/3615352861/

Côtes du Jura blanc

Still white wine(s)

Serve at 13-16°C or 55-61 °F.

Can be drunk from : 2 years.
Aging potential (estimation) : 8 to 12 years old.

Synonyms

  • Côtes du Jura white wine

This drink pairs well with 62 dishes:

Cheeses

L'Etivaz

L'Etivaz
Switzerland. Vaud.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 5 to 13 months.
Pairing with a blending wine from Chardonnay and Savagnin.
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Cheeses

Laguiole

Laguiole
France. Auvergne-Rhône-Alpes. Cantal. Aveyron.
Pressed and uncooked cheese made from whole raw cow’s milk with a natural rind.
Ripening : 4 to 24 months.
Pairing with a blending wine from Chardonnay and Savagnin.
Prefer a pairing with a wine with an oxidative note.
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Cheeses

Lamb chopper

Lamb chopper
United States. California.
Pressed and uncooked cheese made from pasteurized sheep's milk with waxed rind.
Ripening : 3 to 6 months.
Pairing with a blending wine from Chardonnay and Savagnin.
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Cheeses

Le Gruyère bio réserve

Le Gruyère bio réserve
Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Pressed and cooked cheese made from raw cow’s milk with few or no holes and complying with the requirements of the « Bio Suisse » label.
Ripening : 10 months minimum.
Prefer a pairing with a wine with an oxidative note.
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Cheeses

Le Gruyère réserve

Le Gruyère réserve
Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Pressed and cooked cheese made from raw cow’s milk with few or no holes.
Ripening : 10 months minimum.
Prefer a pairing with a wine with an oxidative note.
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Cheeses

Mont d'or

Mont d'or
France. Bourgogne-Franche-Comté. Doubs. Haut-Doubs.
Soft-ripened cheese made from raw cow's milk with a washed rind encircled with a strip of spruce bark.
Ripening : 21 days minimum.
Available from September 10 to May 10.
Pairing with a blending wine from Chardonnay and Savagnin.
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Cheeses

Murol

Murol
France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Pressed and uncooked cheese made from pasteurized cow's milk and a reddish-orange colored washed rind with a hole in the middle.
Pairing with a blending wine from Chardonnay and Savagnin.
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Cheeses

Old Kentucky Tomme

Old Kentucky Tomme
United States. Indiana.
Pressed and uncooked cheese made from raw goat’s milk with a natural rind.
Ripening : 4 to 8 months.
Pairing with a blending wine from Chardonnay and Savagnin.
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Cheeses

Orval

Orval
Belgium.
Pressed and uncooked cheese made from raw cow's milk with a washed rind.
Pairing with a blending wine from Chardonnay and Savagnin.
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Main courses

Raclette

Raclette
Melted cheese served with cold cuts, potatoes and vegetables.
Pairing with a blending wine from Chardonnay and Savagnin.
Prefer a pairing with a young wine.
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Cheeses

Rambol with walnut

Rambol with walnut
France. Île-de-France. Yvelines.
Melted cheese made from cow's milk (heated with butter, water and salt) with walnut.
Pairing with a blending wine from Chardonnay and Savagnin.
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Cheeses

Savaron

Savaron
France. Auvergne-Rhône-Alpes. Auvergne.
Pressed and uncooked cheese made from cow's milk with a washed rind.
Similar to Saint-Nectaire but produced outside the designated appellation area.
Pairing with a blending wine from Chardonnay and Savagnin.
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Cheeses

Schlossberger alt

Schlossberger alt
Suisse. Bern. Zäziwil.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 18 to 23 months.
Pairing with a blending wine from Chardonnay and Savagnin.
Prefer a pairing with a wine with an oxidative note.
Prefer a pairing with a wine of at least 4 years old.
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Cheeses

Smoked Gouda

Smoked Gouda
Netherlands.
Smoked, pressed and uncooked cheese made from whole cow's milk.
Prefer a pairing with a wine with an oxidative note.
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Main courses

Spicy fondue

Spicy fondue
Fondue made with Gruyère, red and green bell peppers, and chili pepper.
Pairing with a blending wine from Chardonnay and Savagnin.
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Cheeses

St Gall Extra mature

St Gall Extra mature
Ireland. Cork.
Pressed and uncooked cheese made from raw cow's milk with a washed rind.
Ripening : over 3 months.
Pairing with a blending wine from Chardonnay and Savagnin.
Prefer a pairing with a wine with an oxidative note.
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Cheeses

Stolwijker kaas

Stolwijker kaas
Netherlands. South Holland.
Pressed and uncooked cheese made from whole raw cow’s milk.
Ripening : 4 to 6 months.
Pairing with a blending wine from Chardonnay and Savagnin.
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