Jurançon
Jurançon vines above Pyrénées Montains
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Dear wine lovers,
On the hillsides of Pyrénées Mountains and all around the mystic town of Lourdes, you might find hidden parcels of vines that produce Jurançon*.
**Since the landscapes are very steep there, it is usual to see the vines planted on terraces, forming majestic amphitheaters. The soil is mostly composed of pebbles carried down by the Pyrénées glaciers streams**.
Mostly made from Gros and Petit Manseng grapes, this white wine can be either dry or sweet when harvested late. Young and dry, it offers hints of exotic fruits like pineapples evolving to white flowers and honey. But it is the sweet Jurançon that will even more enchant your palates with jam fruits, vanilla, nuts and even white truffles flavors with very old vintages. With such a nectar, here is a scallop recipe***.
The vineyards that I like are Domaine Bordenave, Domaine de Bellegarde, Domaine du Cinquau and this beautiful Clos Lapeyre. So next time you find a Jurançon in your preferred wine store, don't hesitate to grab a bottle to experience this unique wine and, while enjoying it, make a wish. As you might know, miracles happen around Lourdes !
Cheers,
Jean-Marc Espinasse
Any comments, edits are very welcome at contact@french-wine-a-day.com
PODCASTS :
Listen to this whole edition in French (allow some delay depending on your speed internet connection)
Listen to this whole edition in English (allow some delay depending on your speed internet connection)
See Jurançon on a French wine map
**Dans la mesure où les paysages sont très pentus ici, il est usuel de voir des vignes plantées en terrasses, formant de majestueux amphithéâtres. Le sol est principalement composé de galets apportés par les ruisseaux des glaciers des Pyrénées.**.
If you like or plan to visit Languedoc and Southwest, here is a nice book :
*** Sweet Jurançon scallops :
Ingredients for 6 People :
600 g of scallops
4 teaspoons of fish stock
3 carrots
1 small celeriac
3 zucchinis
50 cl of fresh cream
20 cl of sweet Jurançon
20 g of butter
125 g of split almonds
Preparation :
Peel and dice vegetables.
Boil them and remove while still firm.
In a frying-pan, brown the cooked vegetable and scallops in butter.
Add the Jurançon and let the mixture reduce by half before adding fish stock.
Add the cream and bring to boil.
Grill the almonds.
Serve the scallops hot, garnished with the almonds.
