Domaine Maire & Fils Grand Minéral Côtes du Jura Savagnin Blanc 2021

Domaine Maire & Fils Grand Minéral Côtes du Jura Savagnin Blanc is a unique and complex white wine from Jura, France. Made from 100% Savagnin, it reveals aromas of green apple, citrus, and hazelnut, with hints of honey and flint. The palate is medium-bodied with zesty acidity, a creamy texture, and a distinctive, mineral-driven finish.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: White Wine
Style: Medium-bodied, Nutty
Grape Varietal: Savagnin
Tastes Like: Comparable to a Fino Sherry, with notes of green apple, toasted almond, and a touch of salinity, finishing with a long, dry finish.
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Region: Jura, France
Terroir: Limestone and marl soils
Aging: 12 months in oak
Serving Temperature: 8-10°C

Domaine Maire & Fils is a historic winery in Jura, France, renowned for crafting wines that reflect the region's distinctive terroir. Their Grand Minéral Côtes du Jura Savagnin Blanc is a true expression of Jura winemaking tradition.

Seafood: Grilled lobster, seared scallops, or crab cakes.
Poultry: Roast chicken with herbs or turkey breast.
Vegetarian: Mushroom risotto or roasted cauliflower.
Meat: Veal medallions or pork tenderloin.

Comté: Nutty and savoury, complementing the wine's complexity.
Gruyère: Rich and creamy, enhancing the wine's depth.
Roquefort: Bold and tangy, providing a delightful contrast.
Brie: Mild and earthy, balancing the wine's acidity.

Mushroom Risotto

Ingredients:

• 1 cup Arborio rice
• 2 cups mixed mushrooms, sliced
• 4 cups chicken or vegetable stock
• 1/2 cup dry white wine
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a pan. Sauté onion and garlic until softened. Add mushrooms and cook until tender.
2. Stir in Arborio rice and toast for 2 minutes. Deglaze with white wine.
3. Gradually add stock, one ladle at a time, stirring constantly until absorbed.
4. Once rice is creamy and tender, stir in Parmesan. Season with salt and pepper.
5. Serve warm, garnished with additional Parmesan and parsley if desired.

Tip: Add a drizzle of truffle oil for an extra luxurious touch.