Mixing the Marc

04.02.2014 |

Mixing the Marc

In November 2013, Marc du Jura was awarded AOC status – the seventh member of the Jura Wines family to receive the honour. To celebrate this spirit, much prized by connoisseurs, we asked head barman Rémy Cantin to display his talent with his “Made in Jura” cocktail recipe. From his HQ in Lyon’s Old Town, he dispenses his alchemist’s secrets for a meticulous, virtuoso mix. Blend passionately. Drink sensibly. 5 cl Marc du Jura (from domaine des Marnes Blanches) 2 cl white cocoa liqueur 5 cl pear juice 2 dashes of Bitter Truth Chocolate 1 dash of liquid vanilla extract Ice cubes   Put all the ingredients in a shaker, and shake. Strain without the ice into cocktail glasses (short drink). Bar Le FlorianBar de la Baleine 69005 Lyon To find out more : The Bearded Bear...

Women in wine

04.06.2013 | Bar-room debates

Women in wine

  No, wine is not (or no longer?) a man’s world. Marie-Pierre Chevassu-Fassenet and Loreline Laborde, two young, sparkling – and female – Jura grower-producers tell us about a trade in which passion definitely beats muscle.        How did you become a grower-producer in the Jura? Marie-Pierre Chevassu-Fassenet: I grew up here, in Menétru-le-Vignoble, on a farm with my three sisters. My parents were arable and livestock farmers, and also grew vines. I’m the only child to stay in the business. Once I’d gained my national oenology diploma, I went to see how things are done elsewhere. I worked in cellars in New Zealand, Champagne and the Jura before taking over the family estate. It’s only 4.5 hectares [11 acres] but that’s a perfect size for me. I make the full range of Jura wines.  Loreline Laborde: I grew up in Montpellier, and nothing suggested that I would work with vines or in the Jura! Vignerons gave me a taste for the trade. After getting my oenology diploma, I looked for the “ideal place” to start up. I’d never set foot in the Jura, but I found...