Four years ago almost to the day was the first time both my writing partner Sue and I had our first tastes Vin Jaune and Trousseau, from Jura, a mountainous region in Eastern France, near Italy and Switzerland.
In our naiveté, we thought they’d be like other red French wines. Sue researched and developed a menu of classic rich creamy and mushroomy dishes to pair with the split of Vin Jaune and the Trousseau. With six adults, and October being MerlotMe, we figured these dishes would work well with several expensive Napa merlot wines.
But surprise surprise: Continue reading