For years the wonderful wines of ancient winemaking in the Jura lay relatively undiscovered to your average wine buff. Most would be more likely to taste the wines for the first time via a dish of Poulet au Vin Jaune in a brasserie or bistro. They have recently become the darling of wine geeks the world over and it is easy to see why. The reds are uncommonly delicate, herbal and fresh, a pleasure to drink alone but ever-so-versatile with all manner of foods. The whites are often bone-dry and savoury, with acid for days. There are Chardonnays to rival many of the best expressions in nearby Burgundy and the local Savagnin grape has many guises, from fresh and firm to spicy, textured wines aged a-la-Sherry, under a veil of yeast for many years.