Paroles de vignerons - Vinparleur

Put on the pressure, but keep it friendly! #wine #harvest

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No matter what color - red, rosé or white - pressing grapes or pomace is always a decisive stage in wine production. First step on the way to white wine and some rosé wines, last step in the red wine production, pressing the grapes as gentle as possible always is the key to succes and great wines.
Carried out with special wine presses of different types and constructions, the press cycle takes about two to three hours for freshly picked grapes, for pomace often a little less. During the (...) — Lire la suite.
In the #Minervois you should drink traditional!

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A nice red wine in the glass, which illuminates the table, a succulent pork roast with fried potatoes and green beans, some pleasant guests ... It is Sunday 12:30, please have a seat! A wonderfull tradition for which even time seems to stop for a few hours to sit down with us at the table.
The Cuvée of Pierre Cros, simply called “tradition”, is a perfect match for these moments. Made mainly from Carignan and Grenache grapes, as the tradition in the Minervois just pretends, as well as a little (...) — Lire la suite.
#Champagne J.Vignier tasted by Andreas Larsson

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Champagne J.Vignier Grand Cru “Ora Alba”
Light golden colour with a green hue and mild mousseux. Open nose, some evolution and complexity, fresh butter, roasted nuts, yellow stone fruit and ripe citrus. Good bite and grip on the palate, bone dry with good balance, fresh and integrated acidity with a mild creaminess and a long lingering finish.
Champagne J.Vignier “Silexus Sézannensis”
Bright light golden colour with a lively mousseux. Generous nose, displaying tropical fruit like mango, peach, (...) — Lire la suite.
Santa Duc in the rhythm of #biodynamics

An interview with Benjamin Gras

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How long have you been interested in biodynamics?
BG: “For many years. I have heard and read a lot about biodynamic agriculture, scientific as well as philosophical books and articles. Since I am rather Cartesian, some scientific articles comparing biological and biodynamic agriculture have helped me greatly in my decision. Biodynamics is still struggling against a rather esoteric image painted by some people. But it is, above all, an agricultural method which is based primarily on (...) — Lire la suite.
Exquisite experience: Restaurant “I CUOCHI” in Genoa

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The children are back at school, the grapes are in the tanks and summer holiday is already far away... No doubt a new season has begun. This is precisely why I would like to invite you here to a wonderful moment of farniente.
Wonderful moments + farniente often means “gastronomic escapade” and this time we will take you to Italy. After a pilgrimage through the luculous regions of Piedmont and Lombardy, a final stopover is on the agenda: Genoa in Liguria. After a day of strolling through the (...) — Lire la suite.
GC Cahors 2014 - Leading light of the year at Guide Hubert 2017/2018

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Château du Cèdre Cahors GC 2014
A complex nose of black berries, violet and pepper. Black fruits are dominant. Finesse and strength on the palate, it’s both delicate and powerful, already smooth mouth feel. Pure juice of high quality. With roast beef.
Château du Cèdre Cahors Le Cèdre 2014
Roasted raspberries and spicy black fruits, a hint of toastiness. Medium-bodied and fresh with clean and melting fruit. Long fruity finish. Outstanding balance. Try it with a tajine and (...) — Lire la suite.
A good glass of ... #Champagne Paul Lebrun Demi-sec

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Sugar is currently not really fashion. Nevertheless, or for that very reason, I have great respect for the choice of Nathalie and Jean Vignier to preserve this traditional wine style created by their parents and grandparents. A relic of the past century, a memory of the 1960s Champagne style, or a well-guarded secret in the form of a succulent champagne bonbon?
Made of grapes from the family vineyards in Barbonne-Fayel and Saudoy (Coteaux du Sézannais), a base wine from 2012 and a reserve (...) — Lire la suite.
How and why to strip... leaves from grape vines?

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Sometimes you can see people in the vineyard, stripping off the leaves around the grapes. Why that? In fact, this action can have a direct influence on rott development, grape colour, quantity and quality of tanins, as well as on grape aromas.
After removal of the leaves, air circulates better inside the grape vine’s canopy. This may slow down development of Botrytis, a fungus responsible for grape rot. In addition, all spraying agents, chemical, biological and biodynamic, are more (...) — Lire la suite.

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