Winemaker Jean Berthet-Bondet of Domaine Berthet-Bondet.

Winemaker Jean Berthet-Bondet of Domaine Berthet-Bondet.

In anticipation of the upcoming Passion Jura tasting in Toronto on Thursday the 17th of April (more details below), we talk with a number of the participating wineries. Here we chat with Winemaker Jean Berthet-Bondet of Domaine Berthet-Bondet.

Good Food Revolution: In your mind, what makes the wines of Jura so unique?

Jean Berthet-Bondet: The wines of Jura are unique because of the jurassic terroir, original grape varieties and a unique wine making process.

GFR: And how would you describe your winery’s wines?

JBB: Our wines are made in the traditional way, which means with an oxidative aging (under veil of yeasts) but we produce also fine mineral and fruity wines.

GFR: Would it be fair to say that many wines from the Jura can be difficult for the average wine drinker to appreciate?

JBB: This is true for the ones aged on the oxidative way, not for the others.

GFR: Jura is home to some exciting and interesting grape varietals. Do you have a personal favourite?

JBB: Savagnin is my favourite. It is an old grape variety, closer to native varieties than other ones. It gives great wines either on the oxidative way or on the reductive way.

GFR: Although the region is steeped in history and tradition, what in your mind are the most exciting developments in Jura?

JBB:Jura wine has deep roots in history and in this special tradition of making oxidative wines but young wine makers (and older like me!) search a new expression of the combination grape/terroir without interference of oxygen.

GFR: Are most of your wines exported or do you sell most of them domestically?

JBB:85% are sold in France, 15% are exported (USA, Canada – Quebec/Ontario, Europe, Asia)

GFR: Where are the largest markets for you wines?

JBB:In France, mainly in the East of the country.

GFR: Jura also has a rich culinary heritage. Please tell us about your favourite regional dish?

JBB:It is “Poulet au vin jaune et aux morilles” where the creamy sauce is perfumed with our greatest wine. But the harmony Château-Chalon/Comté cheese is the best cheese and wine match.

GFR: Please tell us about your most memorable, interesting, or unusual food pairing with your wines?

JBB:Château-Chalon can also be drunk with a spicy sea food (e.g. bouillabaisse from Marseille)

GFR: Thank you so much for your time!

After the tremendous success of Passion Jura at the Soho Metropolitan Hotel back in 2012, we are proud to announce the 3rd Annual Wines Of Jura Tasting in Toronto.

Overwhelmed by the positive response and feedback from the city’s Sommeliers, Restaurateurs, Importers and Journalists, what many referred to as the “tasting of the year” is back with an even larger contingent of over 20 Jura producers.

To accommodate the increased demand, the event has been moved to the spacious 6th floor of the historic Burroughes Building.

Thursday, April 17th
The Burroughes Building- 6th floor
639 Queen Street West
Toronto, Ontario
Canada M5V 2B2

1:00 PM to 2:00 PM : Jura wine seminar by Sommelier Evan Saviolidis (place is limited, reservations required)
2:00 PM to 5:00 PM : Walk-around tasting

PLEASE NOTE THAT THIS TASTING IS FREE FOR TRADE ONLY and is not open to the public. Many wineries are looking for a representative agency in Ontario.


The official invitation will be sent at the beginning of March.

The Wines of Jura committee, Evan Saviolidis, Good Food Revolution, and The Tuxedo Wine Experience team.

Participating wineries:
•    Benoit Badoz
•    Domaine Baud
•    Domaine Berthet-Bondet
•    Domaine Bornard Philippe
•    Domaine de la Pinte
•    Domaine du Champs d’Étoiles
•    Henri Maire
•    Domaine Dugois
•    Cellier Tiercelines
•    Domaine Désiré Petit
•    Domaine Rolet
•    Domaine Jacques Tissot
•    Domaine André et Mireille Tissot
•    Domaine Jean-Louis Tissot
•    Fruitière Vinicole d’Arbois
•    Domaine Pierre Richard
•    Claude et Cédric Joly
•    Domaine des Ronces
•    and more!


Jamie Drummond - Good Food Revolution

Edinburgh-born/Toronto-based Sommelier, consultant, writer, judge, and educator Jamie Drummond is the Director of Programs/Editor of Good Food Revolution… And he recommends you get your RSVPs in early!