Even the most creative mind would be stretched to imagine the Jura’s improbable, but delicious, specialties. There’s Ploussard – a.k.a. Poulsard – a red grape whose pale juice glows luminous pink that the locals drink before white. Then you have Macvin, a bizarre, hillbilly moonshine made by fortifying white Savagnin must with brandy; not to mention Vin Jaune, a Sherry-like ‘yellow wine’, also made with Savagnin, aged under a voile (veil) of yeast, which transforms into god-like genius when accompanied by the region’s extraordinary Comté cheese. And that’s just for starters.