• Thanks to everyone for this great harvest time! #Champagne

  Permalink, by Sebastian Nickel, aucun commentaire

  Thanks to our loyal harvesters, grape pressers and drivers…
  To all who have helped us in this year’s grape harvest and winemaking!
  Joey, Wilfried Greg and the “girls” ... ..
  Dominique, Régis, François, Thierry.
  Clément et Gérard.
  Morgan.
  Romain, Christiane et Pepe.
  The "River Experts»: Brice, Jean-Marc and Fred ...
  Transport Déré, in the person of JF: already 20 years of common harvest!
  Sylvie, Nono ...
  Both Jean-Marc S. Wine EXPERTS ....
  Laurent, Ludo, Alex .... (...) — Lire la suite.

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• Tannins in red wine ... What are they good for?

  Permalink, by Sebastian Nickel, aucun commentaire

  Tannins – that’s a complicated story. In wine tasting, as well as in their chemical way. Just look at that...
  They are found primarily in red wine, rarely present in rosé wine, and are practically absent in white wine. They mainly derive from the grape, where they are stored in skins, pips and stems, but can also originate from the oak wood barrels wherein some wines mature. They belong to the family of polyphenols (natural antioxidants that are good to our heart and circulatory system) and (...) — Lire la suite.

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• Pigeon breast with grapes and balsamic sauce, bulgur and fresh spinach

  Permalink, by Sebastian Nickel, aucun commentaire

  In order to celebrate autumn at the dinner table, we propose this time a tasty game recipe.
  For 4 people, you need: 4 Wild pigeons (or 8 pieces pigeon breast) 200 g red grapes 200 g Bulgur 200 g baby spinach leaves 500 ml poultry stock (homemade or from the deli) 1 onion 4 tablespoons of balsamic vinegar salt and pepper Butter Creme fraiche For the sauce After you have removed the breasts, use the bones to cook you poultry stock (watch a video here). After you have finished the stock, (...) — Lire la suite.

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• Grape harvest at Pierre Cros

  Permalink, by Sebastian Nickel, aucun commentaire

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• Autumn thoughts from Château du Cèdre #Cahors

  Permalink, by Sebastian Nickel, aucun commentaire

  Dear friends,
  a few days before harvest, we would like to share some thoughts about the vintage 2014, a crucial year in our wine production. During the last harvest, we fermented several tanks and even some barrels of the Cuvée GC without addition of sulphur. Approximately 70% of our grapes were transformed into wine by natural yeasts through this vinification “without safety net”. Today, almost twelve months later, the reaction of the wines is still surprising: The expressiveness of the (...) — Lire la suite.

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• Would you like some crispy #Champagne Extra Brut Blanc de Blancs ?

  Permalink, by Champagne Paul Lebrun, aucun commentaire

  The family estate, winegrowers for 10 generations, is located in the heart of the Côtes des Blancs. First champagne under their own label in 1902, today’s brand was created in 1931 by Paul Lebrun. His grandchildren, Nathalie and Jean Vignier are farming 16.5 hectares of Chardonnay in Cramant and Sézanne. (RM).
  After having got some air, this Champagne, bottled as an Extra-Brut shows elegant floral aromas, grapefruit and pineapple. The freshness of the flavors show up again on the palate, (...) — Lire la suite.

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• Santa Duc - Looking back on the 2014 vintage in the #Rhône

  Permalink, by Domaine Santa Duc, aucun commentaire

  Last year we had a late maturing vintage. In the area around Gigondas, Plan de Dieu, Rasteau ... there was little rainfall in September, so we could serenely wait for the full maturity of the grapes. The last fruit finally reached our cellar on October 10^th.
  Being convinced that terroir and fruits produce the taste of wine, we intervene in the production processes as sparingly as possible. Its our main concern to preserve the overall quality of the grapes. For this purpose, we carefully (...) — Lire la suite.

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• A good glass of... Les Aubes #Vacqueyras Domaine Santa Duc 2012

  Permalink, by Sebastian Nickel, aucun commentaire

  Opening a bottle of Vacqueyras always announces a special moment of enjoyment, as well as a delicious dinner. In a certain way the AOC Vacqueyras represents something noble, valuable and historical. Although classified Cru of the Rhone Valley “only” 25 years ago, the wines of Vacqueyras look back on a very long history and they are closely linked to the history of the great wines and terroirs of France. To accompany this wine, I had grilled duck breast provided by a refined figs duo: half (...) — Lire la suite.

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