Since 1975, Jurançon includes two separate appellations: Jurançon (sweet only) and Jurançon Sec. These appellations are spread out over the hills of Béarn, south and west of the city of Pau, on clayey-chalky soils and clayey sandy loam. Production is concentrated mainly on sweet wines (27 000 hl) representing about 61% of the 44 000 hectolitres produced annually. The courbu and the gros manseng (70 % of plantings) are the base for the dry Jurançon and the sweet Jurançon is meant to drunk young. The petit manseng (about 25% of the area), often used in late harvest wines for long-term cellaring, produces small berries with a thick skin, imparting healthy acidity even when picked over- ripe.
Seafood, fish (grilled, baked, in sauce)
Salmon, trout, scallops
Charcuterie, asparagus omelette, piperade, goat cheese
Hints & Tips