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Château Beau Rivage

Learning how to blend wine in Bordeaux


Blending wine is a fine art as we were to learn during the Vinification Experience Days at Château Beau Rivage last weekend.  The winemaker chooses not only which grape varietals to use and in what percentages, but also chooses between different lots of the same wine, and notably at Château Beau Rivage, between the same wine aged in different types of oak barrel.  The possibilities are endless!

Adopt a vine gift.  Learn all about making and blending wines with the Gourmet Odyssey Wine Experience

After the introductions, we headed into the cuvier, or fermentation hall, to see where the grapes end their journey at harvest time.  Here we learnt all about the fermentation process to transform the sugar contained in the grapes into alcohol, and the work carried out to extract the tannins from the marc of grape skins and pips during maceration.  The first weeks after the harvest is a very busy time for the winemaker as the wines need to be constantly monitored to track the temperature, sugar content, and evolution of the wines.

Learning how wine ferments

Once the fermentation has finished, the wines are racked to separate the wine from the larger lee particles that are formed by the skin, pips, stems and other solid matter.  If it was left in contact with the wine, this would make the wine unstable and give undesirable aromas.  The wine that is drawn off is known as the “vin de goutte”.  The marc that remains in the bottom of the vat is then pressed to obtain the “vin de presse”, which is then aged separately to have another possibility during blending.  The vin de presse is much more tannic and concentrated than the vin de goutte.

At Château Beau Rivage, the wines remain in the vats until the malo-lactic fermentation has finished, a process which reduces the acidity and results in a softening of the wines.  The wines are then moved into the barrel room.

Learning about the interaction between wine and oak barrels

The barrel room at Château Beau Rivage is very impressive.  Chrsitine, the owner and winemaker comes from a family of coopers, and the family cooperage is just the other side of the village.  Here we were introduced to the influence that oak barrels play in ageing wine, and learnt about the different effects they have on the wine depending on the provenance of the oak and the way in which the barrels are made.  Barrel making is an art form in itself!

For the most part the wines are left alone in the barrel to age.  This takes time as the wines at Château Beau Rivage are made for lasting.  Each barrel is regularly tasted to check on its progression, and any wine that has evaporated is replaced to keep the barrels full, protecting the wine from the oxygen in the air.  After tasting, the winemaker will decide whether the finer lees that are present in the barrels need stirring in a process known as “battonage”.

It was then time to put our senses to the test.  At the cooperage, a series of workshops had been set up, the first of which was to identify some of the aromas that can be found in wine due to the grape varietal or from the ageing process in oak barrels.  A fun exercise that’s not as easy as you would imagine!

Workshop to develop the wine tasting senses

Now that we had the vocabulary in place, we started the first wine tasting session of the day.  We were served two different wines, and had to try and guess the singular difference between them.  Were they from different grape varietals, different years, or had they been aged in different types of container?  The difference aromatically and on the palate was striking, and tasting in this manner is the best way to understand the variables that a winemaker has at his or her disposal.

Tasting wines that are still in the process of ageing

Lunchtime was approaching and so we tasted some of the winery’s wines during lunch at the restaurant of the cooperage.  After the rosé wine, we tasted the Phare 2002 red wine with the foie gras and fig chutney starter.  We then tasted the Benjamin Bordeaux Supérieur 2010 red wine with the main course, and the Clos la Bohème Haut-Médoc 2010 with cheese, followed by the Château Beau Rivage 2007 with the chocolate mousse. This last wine is the cuvée chosen at the winery for the Gourmet Odyssey Wine Experience gift pack.

After lunch, we had lots more wine tasting in store during the blending workshop.  At our disposal were samples of four different grape varietals from the 2016 vintage that are currently still in the ageing process.  To understand the different qualities of each, we started by tasting them individually.  We noted that the merlot was full of fruit but not so long on the palate, the malbec brought a touch of spice, the cabernet sauvignon had a long finish, and the petit verdot had more acidity than the others.

Wine lover gift to learn how to blend wines, Bordeaux, France

Then it was time to have a go at blending the wines together.  We tried several different blends to see how the wine changes with the different grape varietals and percentages used.   Even small differences can considerably change a wine, and some of the blends were more pleasing than others!  One thing that we were unanimous about was that it takes real skill to choose the blend, and to be able to project into the future about how the wine will be.

Many thanks to all who participated in this very enjoyable weekend and to Château Beau Rivage for giving us a great insight into the art of winemaking.  We now have to wait patiently as the 2016 vintage slowly matures and is ready in the winter of 2018/19.  The 2015 vintage will be ready at the end of this year, or beginning of next depending on its evolution over the next few months, and the timing of this year’s harvest.

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Spring 2017 calendar of wine fairs attended by our partner wineries


Our partner wineries will be giving tastings of their wines at a number of different wine fairs that are being held over the coming weeks and months.  Book some time in your diary to come and meet them, and to taste their great organic wines!

 

2017 Wine fairs Domaine Chapelle Burgundy
 

Domaine Chapelle – Côte de Beaune, Burgundy

  • 11 - 12 February 2017: Salon du vin et de la gastronomie wine and gastronomy fair in the town hall at Neuville de Poitou (near Poitiers).
  • 17 - 20 March 2017 : Salon Vivre Autrement Bio organic fair at the Parc Floral de Vincennes, Paris. Ask for a free entrance pass
  • 18 - 19 March 2017 : Salon des vins wine fair at Paray le Monial (near Moulins).
  • 25 - 28 May 2017 : Les 28èmes Journées Gourmandes du Grand Morvan gastonomy fair in the exhibition hall at Saulieu.
  • 3 - 5 June 2017 : Foire gastronomique in Mailly (near Roanne).
2017 Wine fairs Chateau Beau Rivage Bordeaux

Château Beau Rivage - Bordeaux

  • 17 - 20 February 2017 : Salon des Vignerons Indépendants winemakers fair in Strasbourg, Wacken - Place de la Foire Exposition, Stand C77
  • 17 - 19 March 2017 : Salon des Vignerons Indépendants winemakers fair in  Bordeaux Parc des Exposition de Bordeaux Lac, Stand E 15
2017 Wine fairs Domaine Stentz-Buecher Burgundy

Domaine Stentz-Buecher - Alsace

  • 3 March 2017 : Dîner Insolite unusual dinner in Wissembourg with Le Cheval Blanc  restaurant which has two Michelin stars. Reservations here
  • 29 April – 1 May : Fête des vins wine fair in Bomal, Belgium
  • 10 - 11 June 2017 : Open Day at the winery in Wettolsheim, Alsace
2017 Wine fairs Domaine la Cabotte Cote du Rhone

Domaine la Cabotte – Côtes du Rhône

  • 8 - 9 April 2017 : Printemps des Vins spring wine fair in Châteauneuf du Pape, Rhône Valley

Don’t hesitate to come and meet the winemakers and their teams at one of these events.  They’ll be delighted to welcome you and share a glass with you!

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A perfect Indian summer for the Harvest Experience Days at Château Beau Rivage


It was under a sunny blue sky that we gathered last weekend to participate in the Harvest Experience Days at Château Beau Rivage, near Bordeaux.

Adopt a vine in Bordeaux and get involved in the harvest of your grapes

After a nice hot coffee, Christine, the owner of the winery, accompanied by her team of Pauline, François and Guillaume, started by presenting the winery, vineyard and her path to becoming a winemaker.

We then headed out into the vineyard.  Saturday’s group started by discovering the plot of Merlot where our adopted vines are to be found.  Some of us were very creative in taking pictures for the “My Vine” photo competition.  A little bit of fun before getting down to the serious business of harvesting!

Rent-a-vine gift. Wine-making experience and harvest near Bordeaux

Having received our instructions on how to harvest and equipped with a pair of secateurs, we started to harvest the grapes.  The young Malbec and Petit Verdot vines, just 4 years old, gave us nice and sweet tasting grapes with plenty of colour.  Then, very motivated, we went to pick some Cabernet Franc grapes!

Harvest organic grapes gift for wine lovers

On Sunday, we took the road to Ludon-Médoc, a few minutes away from the winery.  Here some lovely rows of Cabernet Franc awaited us under the October sun.  These grapes will be used to make rosé wine, and are grown organically.

Grape picking experience gift in Bordeaux

We then headed back to the winery to meet our adopted vines, and once again the cameras clicked away!

Around 13 :00, we started to taste the wines.  First up, the Joly Rivage rosé wine from 2014.  We enjoyed this as we watched the harvest fall into Christine’s new wine press!  Once pressed, the juice will be left alone throughout the night to allow all of the sediment to fall to the bottom of the tank.  François’s team will then closely monitor the juice as it goes through the fermentation process to transform the sugar into alcohol.

Pressing the harvested grapes

We enjoyed lunch under the shade of the oak trees, and continued the tasting of the winery’s wines.

Wine tasting and lunch at the winery

As much as a siesta would have been welcome in the afternoon, we summoned our strength, and headed to the fermentation hall.  Christine explained what would become of our pressed juice, and how the wines are worked during the maceration period, and then in the barrel room during the long ageing process.

Both days finished around 16:30, and we hope that everyone enjoyed the days as much as we did!  We look forward to getting a first taste of the wines during the Vinification Experience Days!

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Organic, biodynamic and natural wines


With all of Gourmet Odyssey's partner winemakers being organically certified, and some being also biodynamic, we're used to talking about what this entails during the wine experience days, and how the practices in the vineyard and cellar differ. But with the multitude of labels, and the plethora of information available, it's sometimes easy to get lost!

Wine lovers are becoming more and more demanding when it comes to the environmental impact of making wine on the vineyards and surrounding land, and in knowing what has been added to the wine before it reaches their glass. And so a number of labels and charters have been developed and applied to the world of wine, the most common of which are organic, biodynamic and natural wines.

Learning how to make an organic wine

 

The main differences

In this article we're going to set out the main characteristics of each practice, whether in the vineyard or cellar, but we it would make for far too long an article to be completely exhaustive. To dig a bit deeper, please take a look at some of our other articles on organic winemaking or biodynamic winemaking.

Conventional winemaking practices are currently being questioned because there is no longer the same importance put on forever increasing yields and the development of chemical products to enable it to happen. The use of synthetic substances to protect the vines from disease and produce more grapes per vine has seen opposition in the form of sustainable or integrated winemaking.

Whilst not organic, sustainable winemaking attempts to limit the deterioration of the soil and to better respect the environment by restricting the chemical treatments to the bare minimum, as the label for sustainable winemaking, Terra Vitis hopes to promote.

Integrated winemaking is a blend of sustainable and organic practices that also try to keep the use of chemical products to a bare minimum. The Tyflo label is used to signal this approach.

The Tyflo label for integrated winemaking

 

Organic winemaking is founded upon the suppression of chemical products that penetrate the vines, protecting them from within. As such, all chemical pesticides, fungicides, fertilisers and weed killers are banned. To receive the organic label, within the EU it's the green leaf logo made up of small stars, it takes three years to convert and receive the certification. In France, certification is controlled by independent organisations such as Ecocert or Qualité France. (See a complete list of organic certification bodies).

In organic winemaking, the winemaker uses natural products such as plants, copper or sulphur. These are all contact products and protect the vine from the outside. This is all well and good during dry weather, but has the disadvantage of being washed away when it rains, meaning that the vines need to be treated more often in wetter climates. Organic farming techniques have the advantage though of improving the quality and microbial life of the soil, and promoting a more natural environment in which insects and plants co-exist and compete.

The EU's label for organic winemaking

 

But it's not just in the vineyard that the difference can be found. Since 2012 making wine organically also means regulating what happens in the cellar, such as reducing the level of sulphites, using indigenous or organic yeast cells, and using organic sugar if chaptalising wines. That is why for vintages prior to 2012, a phrase such as "wine produced using organically certified vines" could be found on the wine lables, and it is only since 2012 in France that the words "Organic Wine" could be printed on the labels, once the whole of the production chain was controlled and certified.

Biodynamic winemaking is all about looking at the vines and wine in the context of their surrounding environment. In the vineyard, an equilibrium is sought between the plant and the soil based on the lunar calendar. It is sometimes compared to homeopathy and the treatments are created using plants, silex and animal matter.

It should also be noted that the levels of copper and sulphur used are considerably lower than with organic winemaking. To become biodynamically certified, the winery needs to first certify the vineyards concerned and wine-making process used as being organic, and then it needs to conform to the charter of a biodynamic organisation such as Demeter or Biodyvin.

Demeter's label for biodynamic winemaking

 

Natural wines have gained momentum over the past few years, and this term is used to describe wines that have been made from grapes having had the least intervention possible and where the juice has had nothing added to it. The idea is to let nature do virtually all the work and for the winemaker to act just as a facilitator. For example the grapes are harvested by hand, no yeast cells are added to start the fermentation, and no products are added to the wine to help stabilise and preserve it.

There isn't currently any official label or certification process for natural wines. Some organisations and associations who promote natural wines, recommend organic certification, but it's not an obligation, and none of their charters is bound by law.

 

How to recognise the labels?

So with the exception of natural wines, different labels exist to help the consumers of French wine to know whether a wine is certified as being organic, biodynamic, or sustainable.

But when looking for labels, you have to bear in mind that they only identify those winemakers that have taken the route to be certified. Many winemakers use organic, integrated or sustainable approaches without necessarily going through the certification process due to a lack of time, for financial reasons, or to be free from added bureaucracy and controls. Official certification however remains the best proof though that the winemaker has indeed respected the charter.

The important thing is to understand the approach used by the winemakers and to discuss this with them if possible when you taste their wines. Your beliefs and convictions will also be important when choosing a bottle, but of course the principal criteria when choosing which particular wine should always remain its taste. As with conventional wines, there will be wines that you like and don't like. Any label, whether it be organic, biodynamic or sustainable, isn't a guarantee of its perceived quality. The final step is to put faith in your senses to make the best pick!

 

Related articles

What makes French Organic Wine, Organic ?

What is biodynamic wine?

No to European Organic Wine?

 

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Blending wine in Bordeaux


We spent last weekend in Bordeaux for a couple of Vinification Experience Days to learn all about the winemakers work in the cellar to age and blend wine. On Saturday we were accompanied by David, the Winery Manager, and Pauline who is in charge of wine tourism, and on Sunday the owner of the winery, Christine, led the way.
Vineyard experience, Bordeaux, France

After coffee and croissants, the two wine experience days started with a visit of the fermentation hall. Here, David and Christine, explained the vinification process since the harvest. How the grapes were sorted and put into the vats, how the fermentation period transformed the sugar into alcohol, pumping over the wine, the malo-lactic fermentation phase...

Wine gift packs, Bordeaux, France

We then headed into the barrel room to talk more about how the wine is aged and the role of the wooden barrels in maturing the wine. We also covered a whole host of topics as varied as sulphites and organic wine-making, and saw the barrels where our 2015 wine is slowly going through the ageing process. Christine’s family also run a cooperage, and it is there that we went for our first wine tasting workshop. Before sampling the wines, we tried to familiarise ourselves with the aromas found in wines by identifying different smells.

Wine tasting gift, Bordeaux, France

We then tasted two Merlot wines which had each been aged in barrels, but one was made of French oak, and the other American oak. The difference between the two wines was really quite surprising!

Wne lover gift, Bordeaux, France

A glass of rosé followed, and then à table! We continued tasting the finished red wines of the winery over lunch.

Personalised wine gift, Bordeaux, France

Then back to work in the afternoon for the blending workshop. First we tasted each of the wines from different grape varietals separately, and then we tried our hand at blending. Measuring the wine, blending, tasting, and then re-blending! True budding winemakers with results that were more or less promising. We learnt that blending wines is a true art form!

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Wine-making Experience Day in Bordeaux


We started the Vinification Experience Days for the 2015 vintage last weekend at Château Beau Rivage in the Bordeaux region of France. We were welcomed by Christine, the owner of the winery, and Pauline and Corentin from her team. We then headed straight to the fermentation hall once we had finished our coffee and tea.

Christine explained how the grapes had been picked and put into the vats at harvest time, and then taught us all about the work during the alcoholic and malo-lactic fermentation processes.

Wine marking experience, Bordeaux, France

We then headed through to the cellar, where we discovered the fascinating world of barrels. They soften the tannins from the grapes, and bring smoothness and structure to the wine. This is where the 2015 wines, which our adopted vines have helped make, are currently resting and slowly maturing. We started to understand the benefit of ageing the wines in barrels and the art of blending wines in Bordeaux.

Unique wine gifts, bordeaux, France

We then made our way to the Nadalié cooperage that Chirstine’s family own and run, just a few kilometres away. After a quick visit, we settled around a table for the first practical session of the day. To help us to better describe the wines that we were to taste later on in the day, we put our noses to the test. We had to identify the aromas of different fruits, spices, leather and aromas emanating from wood, and they weren’t all easy to correctly guess!

Wine experience, Bordeaux, France

We finished the morning with the first wine tasting session. Christine and Pauline gave us two wines to taste from the same year. The two wines were of the same grape varietal, but from two different types of barrel. One was ageing in a French oak barrel and the other in an American oak barrel. The difference in taste and colour was amazing!

Personalised wine gift, Bordeaux, France

We then took a break in the restaurant of the cooperage for a cold buffet lunch of regional charcuterie, salads and cheese. Around the tables, we continued the discussion, and tasted the finished wines from the winery.

After lunch, it was back to work! We tasted samples of Merlot, Cabernet Sauvignon, Malbec and Petit Verdot one by one. These are the principal grape varietals grown at Château Beau Rivage, and this exercise gave us the opportunity to identify the different tastes and characteristics they each have.

Wine tasting gift, Bordeaux, France

Split into small groups, we then tried our hand at being winemakers. Blending, tasting, testing, re-tasting, re-blending, re-tasting… A full afternoon creating wines, sometimes off-beat, and sometimes surprising!

We finished the days around 16:00 having had lots of fun, and having learnt a little more about the art of winemaking.

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Congratulations to our medal winning winemakers at Challenge Millésime Bio


Next week wine professionals from around the world will gather together in Montpellier for the Millésime Bio 2016 organic wine fair. The Challenge Millésime Bio wine competition is also run for the event, and this year saw three of our partner winemakers win medals.

 

Millesime Bio 2016 Challenge

 

This international wine competition receives more than 1200 wine samples from France and from others countries around the world. It is always presided over by a well known personality from the professional wine world, and this year the Jury President was Lars Torstenson, a Swedish oenologist based in Provence for the past 25 years, and who travels the world tasting wines for his job.

The tasting of the 1392 wines presented this year took place on the 12th January, and the jury awarded 419 medals:

  • 136 gold medals
  • 172 silver medals
  • 111 bronze medals

Our partner winemakers once again figured amongst the winners of this prestigious organic wine competition:

  • The Clos la Bohème (Haut-Médoc) 2012 from Château Beau Rivage, near Bordeaux, won a gold medal
  • Domaine la Cabotte in the Rhone Valley saw their Garance (Côtes du Rhône Village Massif d'Uchaux) 2014 awarded a silver medal. This is also the wine chosen by Gourmet Odyssey for the Wine Experience
  • Domaine Chapelle in Burgundy received a bronze medal for their Chassagne-Montrachet Premier Cru Morgeot 2013 red wine.

Congratulations to all

 

Other Millesime Bio related posts

Awards at the 2015 Millésime Bio fair 

Being an organic winemaker

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Taste the wines from our partners in the 2016 wine fairs


Now that last year’s harvest is now over and the first of stages of the vinification are completed, it’s time for our partner winemakers to present their latest wines during the 2016 wine fairs. Come and meet our winemakers and taste their organic wines at one of the following events.

Château Beau Rivage - Bordeaux

 

Salon Vinidome

Salon Vinidome - Grande Halle d'Auvergne in Clermont-Ferrand
5–7 February 2016

Salon des Vignerons Indépendants in Strasbourg

Salon des Vignerons Indépendants in Strasbourg – Stand A 15
19-22 February 2016

Salon des Vins de France

Salon des Vins de France – Nantes La Trocadière – Rezé – Stand 15
18-20 March 2016

 

Domaine Jean-Marc Brocard – Burgundy

Salon des Vins de Mâcon – Spot, Parc des Expositions
17-19 April 2016

 

Domaine Allegria

Salons des Vignerons de Liège

Salons des Vignerons de Liège, Belgium - Caserne Fonck, Outremeuse
2-3 April 2016

Salons des Vignerons Indépendants « Nature et Vin

Salons des Vignerons Indépendants « Nature et Vin » in Paris – Espace Champerret
27-29 May 2016

 

Domaine Chapelle - Burgundy

Salon du Vin et de la Gastronomie in Neuville de Poitou - Salle des Fêtes
Saturday 13 February, 10:00-19:00 and Sunday 14 February, 10:00-18:00

Salon Vivre Autrement Bio in Paris - Parc Floral (12e)
11-14 March 2016

Salon des vins et produits régionaux de Paray-le-Monial - Centre Associatif Parodien, rue Pierre Lathuilière
Saturday 19 March, 10:00-19:30 and Sunday 20 March, 10:00-19:00

Journées Gourmandes du Grand Morvan à Saulieu - Hall des Expositions

Foire gastronomique de Mailly Champagne
13 au 15 May 2016

 

You can also meet the winemakers during one of the upcoming Gourmet Odyssey Discovery or Vinification Experience Days.

More information

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Meet our partner winemakers at the end of year wine fairs and wine tastings.


Now that the 2015 harvest is over, it's time for our partner winemakers to hit the road and present their latest wines at the wine events in the lead up to Christmas. Come and meet the winemakers and taste their organic wines at one of the following wine events.

Domaine Stentz-Buecher - Alsace

- 26 -30 November - Salon des Vignerons Indépendants - Paris, Porte de Versailles, Stand M9. Click here for a free invitation.

- 3-18 December, Alsace Christmas Market (marché de Noël Alsacien), Paris - in front of the Gare de l'Est train station from 9:00-20:00 except Sunday (10:00 - 19:00). Free entrance

Wine lover gift

Domaine la Cabotte - Côtes du Rhône

- 14 November - Salon de Bollène - Salle Georges Brassens, Entrance E 4.

- 5-6 December, Wine Tasting at Domaine la Cabotte of their « family wines » : champagne from Domaine Jean-Marie Massonnot, Burgundy wines from Domaine d'Ardhuy and Côtes-du-Rhône wines from Domaine la Cabotte - Domaine la Cabotte, lieu-dit Derboux, Mondragon. Free entry.

Vineyard experience, France

Domaine Chapelle - Burgundy

- 6-8 November, Salon des Vins et Produits du Terroir - Sévrier, Complexe d'Animation, Route d'Albertville.

- 18-20 November (17:00 - 22 :00), Private Tasting at the Hotel Napoléon - Paris, 40 Avenue de Friedland. To receive an invitation, please contact us.

- 28-30 November, Natura Bio - Salon des Vins Bio organic wine fair - Lille, Grand Palais Click here for a free invitation.

- 5 December, Salon du vin de Loire-sur-Rhône wine fair. Free entry.

Wine gift pack

Château Beau Rivage - Bordeaux 

- 20-23 November- Salon des Vignerons Indépendants wine fair - Lille, Grand Palais, Stand B 6.

- 26-30 November - Salon des Vignerons Indépendants wine fair - Paris, Porte de Versailles, Stand E 90.

Wedding present wine

Domaine Jean-Marc Brocard - Burgundy 

- 24-25 October, Fêtes des Vins wine festival - Chablis.

- 20-23 November, Marché des Plaisirs Gourmands gourmet market - Mâcon, Parc des Expositions.

- 4-5 December - Grand Tasting wine fair - Paris, Carrousel du Louvre.

Unique wine gift

Château de la Bonnelière - Loire

- 4-5 December - Grand Tasting wine fair - Paris, Carrousel du Louvre.

Other articles relating to organic wine

Being an organic winemaker in 2015

What is biodynamic wine?

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Gourmet autumn holiday breaks in France


Going away for an autumn break gives us the opportunity to catch up with some of our favourite winemakers rather than stock up at our local wine merchants. As nice as they are, they're surely fed up with seeing us continually popping in looking for new wines! So where are we off to this time? Here are a few ideas of things to do during a gourmet or wine break in the wine growing regions of France over the coming weeks.

In Alsace

Wine making experience in France

Let's start by whetting our appetite in Eguisheim for the marché du goût on the 18th October where you can meet the local producers and taste their local specialties such as tarte flambées, gingerbread, sweets from the Vosges, spices, and cheeses. If that doesn't suffice, visit the Mushroom festival on the 24-25th October. On the programme are exhibitions, animations, a market, and of course lots of menus featuring mushrooms in the local restaurants. And what to serve with your mushroom fricassee? A fresh Sylvaner should go well, and our partner, the Domaine Stentz-Buecher is just a short hop away in Wettolsheim. Give them a visit and taste their range of organic Alsace wines.

In the Bordeaux region

Vineyard experience in France

For the lovers of cruises, rendez-vous in Pauillac, where you can embark on a commented tour around the islands in the estuary, such as Patiras where you get a great panoramic view of the estuary. Try the lunch menu, and if that gives you some good ideas of pairing food and wine, when you get back you're just a stone's throw from Macau-en-Médoc, where Château Beau Rivage will be able to welcome you and introduce you to the art of barrel making.

In the Loire

Wine tasting gift, France

If you're more of the museum type, still in the gourmet theme, don't miss the exhibition dedicated to the Eat-Art movement of Daniel Spoerri and his renowned "snare pictures" in Chinon. And to make the visit even more interactive, you can follow the visit up with a cocktail dinner. If your children are accompanying you, take them to Lémeré for some pumpkin sculpting to get into the Halloween spirit, and visit the castle where the children can dress up as princesses and knights. And whilst you're in the area, don't miss out on a visit to the cellars of Caves Plouzeau, located in the cave directly underneath the Chinon Fortress, where you can taste the great Loire wines of our partner, Château de la Bonnelière!

In Burgundy

Wine lover gift, France

For the more sporty, a good bike ride is a great way to discover the vineyards and valleys of Chablis. You can hire bikes in Chablis as part of the Vélibourgogne programme at the Tourist Office. Pedal as far as Préhy, and find yourself in the middle of the vines at Domaine Jean-Marc Brocard, where you can taste their range of biodynamic wines.

These suggestions should keep you busy for a few days. If there isn't enough time to visit the wineries this autumn, then come and join us for a Vinification Experience Day this winter at one of our partner vineyards to discover the secrets in the cellar to blend and age the wines. Have a good holiday!

Other articles relating

Meet our partner winemakers at the end of year wine fairs and wine tastings.

Find the perfect Christmas gift for a wine lover

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A sunny harvest in Bordeaux


Last weekend, we were welcomed for the harvest by all of the team at Château Beau Rivage. Christine, the winemaker and owner of the winery, David the vineyard manager, Sandrine the cellar manager, Guillaume the sales manager, and two new recruits to the winery, JR and Thomas. They were all there to help guide us as we picked the grapes and followed their journey during the Harvest Experience Days.

The two days started under the Bordeaux sun, and after a short introduction from Gourmet Odyssey and an overview of the day's agenda, Christine presented her team and the winery. All booted up, we then headed out into the vineyard. First stop, a quick meeting with our adopted vines to take some pictures for the "My Vine" photo competition.

Adopt a vine, Bordeaux, France

A few minutes later, armed with a pair of secateurs, we got down to the serious business of harvesting. The group on Saturday picked the grapes in one of the Merlot plots, whilst Sunday's group picked the young Malbec vines that were planted 3 years ago. Guided by David and Christine, we cut, carried, cut, carried... tasted and re-tasted the grapes!

Vineyard experience, Bordeaux, France

 

Wine experience gift, Bordeaux, France

Once we had finished harvesting, we headed back to the winery. With the sun being at its strongest, we de-stemmed the grapes and put them directly into the vat before they got too hot. We all got involved with the task at hand. We formed a human chain to transport the grapes to the vat, where the merlot grapes will be used to make red wine. On Sunday, we crushed the grapes by foot in an old traditional wine press. As the Malbec grapes that we had harvested were very young, they will be used to make rosé wine.

Adopt a vine in france, Bordeaux

 

Original wine gift, Bordeaux, France

Around 1pm, we stopped for a well earned rest. Guillaume uncorked a few bottles and started the wine tasting! We continued to taste different wines from the winery during the course of lunch.

Personalised bottles of wine, Bordeaux, France

After lunch, Christine led us back into the fermentation hall and the barrel room. She explained how the grapes that we had harvested will slowly transform into wine. Sandrine, the cellar manager, told us how the tannins and colour are extracted from the must as the wine is pumped over and filters through the cap of marc that rises to the top of the vat. We then had a quick tour of the barrel room to see where the wine will be moved to next. The rest of the process will be covered in more detail during the Vinification Experience Days!

Unique wine gifts, Bordeaux, France

Many thanks to Christine and her team for their warm welcome as always! And many thanks to those who picked, listened, and tasted!

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The harvest in a few words


Every year, around this time, we read or watch a number of reports that talk about the customs, quality and trends regarding the grape harvest. Sometimes the terms used can be a bit obscure, so here are a few definitions to help you decipher what actually goes on during this key moment in wine making.

The harvest banns or "ban des vendanges"

Traditionally, this was the document that gave permission to start the harvest, and also to get the harvest celebrations under way. Today, some regions in France still fix the earliest possible date to start the harvest. From the set date, the winemakers can begin to harvest the grapes, but they are also free to start harvesting later if they feel that their grapes would benefit from maturing more before being picked. In other regions, the winemakers themselves have complete autonomy over when to harvest their grapes.

Harvest period

So it's no longer just the official decree that marks the start of the harvest, but it's also the choice of the winemaker. For each grape varietal and vineyard plot, the right equilibrium has to be found between the grapes being sufficiently mature and waiting too long if there are any climatic risks such as rain, storms, or drought. The winemaker has to be able to deal with the stress of uncertainty!

Vineyard experience in France

The state of the grapes

The winemakers decisions are therefore based on the state of the grapes in each individual vine plot. As the grapes mature, the sugar level rises and the acidity decreases. If the winemaker waits too long, the sugar level will be too high and the grapes will be overripe. The water in the berries will start to evaporate and the grapes will start to dry out. For some types of wine, such as vendanges tardives, this is the stage that the winemaker will wait for before picking the grapes.

Late harvest or "vendanges tardives"

Outside of the usual harvest period, some grape varietals and wine appellations have been granted specific authorisation to enable a late harvest. In these cases, we're looking for a high concentration of sugar and so choose to harvest later. The mention of  "vendanges tardives" on a label is regulated, and in France it is allowed in Alsace, and in the Gaillac and Jurançon appellations, each having their own specific charters.

Green harvest

So you can harvest later, but you can also pick your grapes earlier with a green harvest. But note that a green harvest is never intended to pick grapes for making wine. It's simply to remove excess grapes from the vines during the ripening or véraison" period. By decreasing the yield, the winemaker can increase the quality of the remaining grapes.

Original wine gift in France

Harvesting machine

Once the grapes have ripened, it's time to pick them. To do so the winemaker can use a harvesting machine or lots of pairs of secateurs! The harvesting machine has the advantage of being quick and of being able to be used more flexibly in terms of time. The proponents of manual harvesting argue that the quality of the harvest is better by hand, as a first sort can be done of the grapes before they are transported to the chai.

Sorting table

Talking of sorting the grapes, this can be done at two stages, at the moment the grapes are picked, or on a sorting table at the chai, where the unwanted grapes and foliage are removed, and often the stems are removed at the same time for red wine grapes. The winemaker chooses one or the other method, or sometimes both for the very best quality harvest. For some appellations, you have to sort when picking the grapes, or to harvest in phases by making multiple passes, as is the case for some of the sweet wines.

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Destemming

Once the grapes have been sorted, the winemaker might decide to separate the berries from the stems, particularly for red wines, before the grapes are pressed or left to macerate in the fermentation tanks. Removing the stalk avoids too much contact with the grape must that can give a bitter vegetal taste. If the stalk is mature enough, the winemaker might decide to leave some of the stalk to add some tannin to the wine, and make a wine that will keep longer.

Wine press

To make white wine or some rosé wines, the grapes are pressed. Pressing can be done in a number of different types of wine press; vertically, horizontally, pneumatic or hydraulic. Each has their own advantages, but the pneumatic presses are most often used nowadays because you can regulate the pressure applied to the grapes to obtain a better quality juice. For the red wines, there is no pressing done before the fermentation, but afterwards to separate the solid marc of stems, skin and pips from the wine.

Adopt a vine in France

Crushing the grapes

For many wines, the grapes aren't crushed before being pressed or macerated. They are either left to break down naturally, or can be crushed mechanically or by foot. The days of crushing grapes by foot are very rare now as it takes a lot of time and energy! So these are some of the principal steps that will keep the winemaker busy up to and during the harvest. But it doesn't stop there! Once the grapes and juice are safely in the vats, the vinification process starts. We then hear talk of fermentation, racking, chaptilisation, yeast, sulphites... but we'll talk more about that after the harvest!

Other articles relating to the harvest

- A brief history of grape harvesting

- The 2015 harvest gets under way for our partner wineries

- A review of the work in the vineyard for the 2015 vintage

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The 2015 harvest gets under way for our partner wineries


Whilst the first Gourmet Odyssey Harvest Experience days of 2015 got underway last weekend, all of our partner winemakers have either started the harvest or are busy with the final preparations. A quick round robin of our wineries as the first clip of secateurs get under way...

2015 is a year of early harvests

As usual, the harvest season got underway at the Allegria and Domaine la Cabotte wineries, as they are situated in the south of France, in the Languedoc and Côtes du Rhône regions respectively, where the high temperatures and long hours of sunlight have enabled the grapes to reach a good level of maturity, as explained in our review of the work in the vineyard post. Domaine Allegria started the harvest on the 20th August, 2 days earlier than 2014 and 20 days earlier than 2013!

Rent a vine in France, Languedoc

The early start to the harvest is the case for all our partner winemakers in France, such as at Domaine Chapelle where the staff returned from the summer holidays on the 24th August to be ready in time. The winemakers are quietly confident that the quality will be very good this year, but there are a few worries that the quantity will be less due to the lack of water in some regions that limited the growth of the grapes.

Vineyard experience for wine lover in France, Burgundy

In Chablis, the date of the harvest has been brought forward at the last minute. On the 31st August, a hail storm damaged some of the vineyards in Chablis, and so the grapes have to be picked as quickly as possible, as the risk of the grapes being affected by mould dramatically increases. The harvest has started one week earlier than initially planned.

Lots of work in the cellar to welcome the 2015 harvest

In the cellar, the 2014 and some of the 2013 vintages are still being pampered. However, space needs to made for the arrival of the new vintage. In some wineries, such as Château de la Bonnelière, some of the wines have therefore been bottled to free up some of the vats and barrels. The winery has also had to adapt the organisation of the chai to be able to receive the harvest of the 10 additional hectares that they have acquired this year.

Wine making experience in France

At Château Beau Rivage, the 2015 harvest will be worked in a newly renovated chai, and everywhere, such as at Domaine Allegria, all of the equipment has been cleaned and organised to best receive the grapes. At Domaine Jean-Marc Brocard, all of the materiel is tested, the conveyor belts, presses, sorting table etc, before being called into action for real.

Wine gift packs in France

And the other big task is to get ready to welcome the teams of harvesters who will arrive at the wineries to pick the grapes from anywhere between 10 days and a month depending on the winery. So the pressure is mounting as the harvests get under way, but our winemakers are keeping their smiles as they think of the great wines that will hopefully result!

Like to know more or to participate in the harvest? It's not too late to join us for one of the Gourmet Odyssey Harvest Days. Don't hesitate to get in touch to know more.

 

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A review of the work in the vineyard for the 2015 vintage

 

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A review of the work in the vineyard for the 2015 vintage


As the first snip of secateurs sounds the start of this year's harvest at some of our partners such as Domaine Allegria or Domaine la Cabotte, we thought we'd take a look back to the work carried out in the vineyard to prepare the vines for this promising new vintage.

All of our partner winemakers are agreed. Mother nature has been kind to the vines this year, or at least so far... Of course nothing is ever certain, and we must hope that the good weather continues, until the grapes are safely in the fermentation tanks, but for the moment, 2015 looks set for being a good year.

A cold but dry winter

Dry and cold winter in the Languedoc vineyard France

Most of the wine-growing regions benefited from a relatively cold winter from January onwards, but without excessive rainfall. Domaine Chapelle recorded half of the rain usually received in January. The cold is a good thing for the vines as long as the buds have yet to appear. It kills off many of the unwanted parasites without affecting the plant, and it makes it easier for the winemaker to drive the tractor between the rows without getting bogged down, thanks to the hard ground.

Vine growing in the Alsace vineyard France

The cold winter, combined with a milder spring enabled the winemakers to limit the number of treatments applied to the vines. This is good news for our partners, all of whom are organically or biodynamically certified, as with Domaine Jean-Marc Brocard. Organic treatments are contact treatments which don't penetrate inside the plant, so after each rainfall, they have to be treated again as the rain washes away the protective matter. Too much rainfall however, makes it impossible to use the tractor to treat the vines as the earth becomes too cloggy, whilst the wet weather favours the development of disease.

An ideal Spring for flowering

Vine flowers in the French vineyard

The flowering season happened at our partners between the beginning and mid June, the 5th June at Domaine Stentz-Buecher, and a couple of weeks later at Château de la Bonnelière. Everyone agreed that the weather was optimal for the flowering. Mild temperatures between 20 and 25 °C for the most part, and without wind. Perfect conditions for the good fecundation of the flower and a good quantity of grapes.

As a rule of thumb, we normally count 100 days between the flowering and the harvest. This year, the weather will make a mockery of this saying, as the harvest will be early throughout France.

A lovely summer and early harvest

The months of June and July were very hot and dry, but the vine is a plant that needs little water, and withstands heat very well. At some of our partner wineries such as at the biodynamic Domaine la Cabotte, the winemakers were able to help the plant a little by spraying a tisane, made from stinging nettles and yarrow, in the morning, to refresh the vines and help them better withstand the heat.

Biodynamic treatment in the Chablis vineyard France

Even in the most southerly regions, where we often hear about the lack of water, nature was relatively kind this year, Domaine Allegria reporting 100mm of rain between mid March and mid April, making the summer a little less stressful.

At all of our partner wineries, the heat helped the development of the vines, first with the leaves, then through the veraison when the grapes begin to change colour, and then whilst they ripen. The lack of water over the past few weeks has preoccupied the winemakers. Even though dry weather is always better for harvesting, the grapes find it difficult to grow, and even if they reach maturity, the quantity of juice, and therefore of wine, runs the risk of being less than initially forecast during the flowering period.

Veraison of the grapes in the Rhone Valley France

The harvest gets under way

The majority of our partner winemakers have now returned from their summer holidays, a little earlier than other years, and the harvest has already got under way at some vineyards, such as Domaine Allegria. Elsewhere, the preparations are under way to clean and get the cellars ready, as with Château Beau Rivage, where the 2015 harvest will be received in the newly renovated chai.

Grapes maturity in the French Rhone Valley vineyard

The Gourmet Odyssey Harvest Experience Days get under way next week, and run between the 5th September and the 4th October. We'll have to wait a little longer to get a first idea of what the vintage promises, once the grapes are in the vats and the fermentation process has begun. We'll then get the chance to taste the wines during the Vinification Experience Days next winter!

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A sunny weekend at Château Beau-Rivage


Accompanied by David, the Technical Director at Château Beau Rivage, on the Saturday, and Christine, the owner of the winery on the Sunday, we enjoyed two Discovery Experience Days in Bordeaux last weekend. The two days were dedicated to learning about the work of the winemaker in the vineyard, and so we headed straight out amongst the vines to get started.

Vineyard experience in Bordeaux, France

The winery cultivates 5 grape varietals in the vineyard, and we learnt how to tell each of them apart from the merlot, cabernet franc, cabernet sauvignon, malbec and petit verdot. We saw how different pruning methods, guyot double and cordon, had been used, and we discovered the range of work such as de-budding, thinning the leaves, and working the soil, necessary to produce the best quality grapes at harvest time.

Wine making experience, biodynamic, Bordeaux

After the theory, time to get stuck in! We split into pairs and spread out among the rows. To help the vines grow and to facilitate the trimming, we ensured that each of the vine branches were supported between the training wires.

Wine lover gift at Bordeaux, unique experience, France

We then took a few minutes to relax and visited our adopted vines. The opportunity for some photos to be taken for the "My Vine" photo competition.

Rent a vine in France, Bordeaux

Good work is always rewarded, and at Château Beau Rivage, it comes in the form of wine! We tasted the Château Beau Rivage, Clos la Bohème, Benjamin, Clémentine, and Le Phare rosé and red wines over lunch. On Saturday, the rainshower didn't dampen the spirits, and the sun on Sunday made the rosé that much more enjoyable!

Wine experience gifts in France, Bordeaux

In the afternoon, we returned to the vineyard on Saturday and to the chai on Sunday, to learn about the key steps from now until the harvest, and to understand the reasons for working organically at the winery. We talked about the environment, the quality of the wines, production methods, and answered the varied questions.

Wine tasting gift in Bordeaux, France

Both days drew to a close around 4pm. Time to take a few last minute photos and to load the cars with wine as souvenirs of the weekend.

Thanks to all, and see you soon for the harvest!

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A sunny harvest in Bordeaux

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A great Experience Day in the vineyard at Château Beau-Rivage


The sun and a warm welcome helped ensure that we spent two very enjoyable Discovery Experience Days at Château Beau Rivage in Bordeaux. After breakfast, we gathered together to learn the programme for the day, which was to be spent mainly in the vineyard to learn about the work on the vines to produce the best possible grapes come harvest time.

The team at Château Beau Rivage introduced us to the winery, the Bordeaux Supérieur and Haut-Médoc appellations, as well as the different clay and gravel terroir that the different vineyards enjoy.

Wine experience gift in Bordeaux

In the 8ha plot of vines behind the château, we learnt how to identify the different grape varietals by the form of their leaves, and saw the difference in the two pruning techniques used in the vineyard, Guyot Double and Cordon.

Before getting stuck in with some work, we stopped for a few minutes in the plot of vines where our adopted vines are to be found, the time to take a few pictures of our vines.

Rent a vine in France, Bordeaux

It was the time to roll our sleeves up and get stuck in with two missions. Firstly to lower the training wires, and then to remove any unwanted shoots from the trunk of the vines. Under the watchful eye of Christine on Sunday, the owner of Château Beau Rivage, and of Sandrine on Saturday, the chai manager, we learnt about the importance of this work to help improve the quality of the future harvest, and hence the wine that will result from it. So, armed with a pair of secateurs and lots of good cheer, we each took a row in pairs, and lowered the training wires so that the weight of the foliage and grapes will then be better supported, and we removed the shoots that will not produce fruit, but will sap the energy and nutrients from the plant.

Vineyard experience in Bordeaux

After the effort comes the reward! Back at the winery we tasted the Clairet rosé wine before moving onto the reds. We tasted the Benjamin, Château Beau Rivage, Clos la Bohème and Clementine/Le Phare wines over lunch. Honey tomatoes, melon and ham with the aperitif, followed by a salmon duo, tomato and mozzarella salad. For the main course we had some succulent chicken cooked at low temperature with a cep sauce, and potato and shallot fondant. We finished the meal with some basque cheese and strawberry and orange tartlets.

Wine lover gift in Bordeaux

Fully revitalised, we then headed back out into the vineyard.

In the afternoon, we picked up where we had left off, and learnt about the work that remains to be done in the vineyard from now until the harvest. We talked about working organically, and what that means for the winemaker in the work in the vineyard and chai.

In the fermentation hall, we had a quick introduction into the vinification and wine-making side of the profession. How the grapes are received during the harvest, how the wine ferments, is racked and the aged in oak barrels up until they are ready for bottling.

Original wne gift in France

A couple of days full of information. As well as leaving with a few bottles of wine, we hope that each of the participants learnt a little bit more about the work that goes on behind the scenes in making wine.

Many thanks to the team at Château Beau Rivage for sharing their devotion to their profession with us, and to all of our participants for a couple of thoroughly enjoyable days.

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Wine making course in Bordeaux


Many thanks to all of the participants of the Vinification Experience Day at Château Beau Rivage in Bordeaux last weekend. We spent a great time learning more about the art of blending wines and the work of the winemaker in the chai to vinify and age their wines.

The day started in the chai, where Christine Nadalié, the winemaker at Château Beau Rivage, explained how the grapes are received during harvest time and the work done during the fermentation period.

wine experience in Bordeaux

We then passed through into the barrel room. Christine comes from a family of coopers, and she spoke with passion about the role of the barrel in ageing wine.

Vineyard experience in Bordeaux

Before starting the wine tasting workshops, we headed out into the vineyard to see the plot where our adopted vines are to be found. The first buds are starting to appear on the vines, and in no time at all, the first shoots will grow to mark the start of a new season.

rent a vines in Bordeaux

The first workshop concentrated on our sense of smell, which is one of the key senses used when tasting wines. We had to identify some of the aromas that can be found in wine with the help of some small bottles. It's not such an easy exercise!

Unique wine gift in Bordeaux, France

Then we blind tasted two wines to compare them. Both were from the same Cabernet Sauvignon grape varietal, from the same vine plot, and from the same year. The only difference being the barrel used to age the wine. The first was made from American oak and the second from French oak, resulting in two very different wines, aromatically and on the palate.

Personalised wine gift in Bordeaux

During lunch, we tasted a Clairet rosé wine, and five different Bordeaux Supérieur and Haut-Médoc red wines made by Christine.

The afternoon was dedicated to blending wines, starting with the tasting of the four major grape varietals cultivated at Château Beau Rivage; Merlot, Cabernet Sauvignon, Malbec and Petit Verdot. We noted the different characteristics of each.

Wine tasting gift in Bordeaux

Then in small groups, we worked on different blends to better understand what each grape varietal brings to the final blend. The Merlot brings the fruitiness and roundness, the Malbec lovely aromas and colour, the Cabernet Sauvignon length in the finish, and the Petit Verdot a balancing acidity. It's amazing how just a small change in the percentage used of each grape varietal can have on the final wine.

Many thanks to Christine and Guillaume from Château Beau Rivage, and to all of the participants for this great moment spent together.

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Wine blending workshop in Bordeaux


Last weekend saw us travel to Bordeaux for a couple of Vinification Experience Days at Château Beau Rivage. During these oenology courses, we learnt more about the work of the winemaker in the chai during the fermentation and ageing stages of wine-making. We also got the chance have a go at blending some wines, giving us a better appreciation of the complexity of this wonderful profession. 

Wine experience gifts in Bordeaux

The days began at the château, and after a coffee and the introductions, we headed over to the chai. Christine Nadalié, the winemaker and owner, started by explaining how the wine is worked in the vats during the weeks following the harvest.

Wine gift packs in Bordeaux at Château Beau Rivage

Once the fermentation has finished, the wine is transferred into barrels. Christine told us how the wine interacts with the oak, and of the different tasks that are performed in the barrel room such as topping up the barrels to replace the angels share and in stirring the wines to keep the lees in suspension. As Christine comes from a well-known family of coopers, she talks about her barrels with as much passion as she does her wines!

Vineyard experience in Bordeaux

The Vinification Experience Day is the day when we taste the most wines. When tasting wines, often the most difficult thing is to find the words to accurately describe what we think of it. So before getting down to the serious business of tasting, we took a few minutes to put our senses to the test in identifying some of the aromas that can be found in wines due to their grape varietal or due to being aged in wood. It's not always as simple as you would think!

Unique wine gifts in Bordeaux at Château Beau Rivage

Then to our first tasting. Two identical wines but each aged in different types of barrel to better appreciate the influence of the barrel on the nose and structure of the wine.

Personalised bottles of wine in Bordaux at Château Beau Rivage

During the meal, prepared by the chef of the 1902 restaurant, we tasted some of the different Bordeaux Supérieur and Haut Médoc wines that are made by Christine.

Wine making Experience in Bordeaux, France

The afternoon was devoted to blending the wines. We started by tasting 4 different grape varietals separately, Merlot, Malbec, Cabernet Sauvingnon and Petit Verdot, each of which are still being aged. By tasting them in turn, we were better able to identify the distinct characteristics that each holds. We then blended several different wines to try and create the blend that is best suited to each of our tastes.

Wine tasting gift in Bordeaux, France

Blending wine is a real art, and it's amazing to see the impact that a small change in the percentage of the grape varietal used can have on the wine. There are so many things to think of, to learn and to try and project into the future, that it's impossible to learn everything in one day. But fortunately, we have an expert winemaker to look after our wine! Many thanks to all of our participant for two excellent days spent in Bordeaux.

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Visit our partner winemakers at one of these upcoming wine fairs


The Gourmet Odyssey partner winemakers are taking to the roads once again, now that the harvest has finished and the bulk of the work in the chai over. They will be present at numerous wine fairs and festivals between now and the end of the year. If you're in the area, don't miss out on the opportunity to taste the latest vintages of their organic wines!

Domaine Stentz-Buecher

 

Salon des Vignerons Indépendants Paris 2014

 

  • 14-19 December, Alsace Christmas Market, Paris - Gare de l'Est from 09:00 to 20:00 except Sunday 10:00 to 19:00. Free entry.

 

Domaine Chapelle

  • 24-25 October, Wine tasting at the « Foire aux Vins », Quimper - Chapiteau F.A.V., 150, Route de Brest. Free entry.
Salon des Vins et Produits du Terroir 2014 Sévrier
  • 7-9 November, Salon des Vins et Produits du Terroir, Sévrier - Complexe d'Animation, Route d'Albertville. To receive an invitation, please contact us.
  • 19-21 novembre, Private wine tasting at the Hôtel Napoléon, Paris - 40 Avenue de Friedland. To receive an invitation, please contact us.
  • 21-22 November, Wine Tasting at the Cellier de Saint-Pierre, Troye. Free entry.
  • 29 November, Wine Tasting at the Maison du Vin, Claix. Free entry.
Natura Bio 2014 Salon des Vins Bio Lille
  • 13-14 December, Wine tasting at the Pressoir du Gâtinais, Amilly. Free entry.

 

Château Beau Rivage

 

Salons des Vignerons Indépendants 2014

 

 

Domaine Jean-Marc Borcard

Grand Tasting 2014

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The harvest starts in Bordeaux


Last weekend was the turn of Bordeaux to start the harvest. After the Gourmet Odyssey Harvest Experience Days in the Languedoc, Burgundy, Alsace and the Rhone Valley, we met up at Château Beau Rivage, in Macau-en-Médoc for the start of the harvest at the winery.

 

Wine experience in Bordeaux

 

After a particularly wet summer, the September sun has been very welcome in maturing the grapes, and Christine Nadalié, the château's winemaker, had waited as long as possible before starting the 2014 harvest. Christine introduced us to the winery and brought us up to speed on the year so far before we set off into the vineyard. Here, we learnt which grapes to pick and which to leave behind. Then, armed with a pair of secateurs and a basket each, we spread out among the rows to start picking the grapes. The plot of vines had suffered from a few very hot days in July, so we had to be quite selective about which grapes we picked. But there were also plenty of good grapes, so the baskets soon filled up!

 

Adopt a vine in Bordeaux, France

 

We had a few brave volunteers to do the heavy work of being a porter. Once the baskets are full, we empty them into a big basket carried on the back of a porter. The porters then walk to the trailer, and tip the precious harvest into the trailer, being careful not to fall in with the grapes!

 

Wine Making Experience in Bordeaux

 

Once the trailer had been filled, we headed back to the winery to follow the grapes journey. Christine had decided she wanted to make some rosé wine from the merlot grapes that we had harvested, so we put in place the conveyor belt to carry the grapes from the trailer up into the press.

 

Vineyard experience in Bordeaux

 

After our morning's work, we were rewarded with a refreshing clairet rosé wine. We continued to taste different red wines from the winery over lunch which we enjoyed in the garden of the château.

 

unique wine gift personalised in Bordeaux

 

The winery cultivates 5 grape varietals, each of which ripens at varying speeds. After the meal, Christine led us to the vineyard plot behind the château, where we tasted grapes from different varietals to compare the different tastes and stages of ripeness.

 

Adopt a vine in Bordeaux, France

 

At the other end of the vineyard, the Gourmet Odyssey adopted vines are to be found. We took a few minutes to go and see them, and to take a few photos.

 

Rent a vine in Bordeaux

 

Back at the winery, we followed Christine into the chai, where she explained how the wine is worked during the harvest period to ensure that it ferments and macerates in the best conditions.

 

Wine experience gifts in Bordeaux

 

Christine used a mustimetre to measure the density of the grape juice that we had produced, which gives a good indication of the likely alcoholic volume, once all of the sugar has been transformed into alcohol.

 

Wine tasting gift in Bordeaux

 

We ended the day in the barrel room to see where the wines will rest during the ageing period. Many thanks to Christine, Guillaume and David from Château Beau Rivage for letting us get behind the scenes during the harvest, and to all of our participants for their hard work and enthusiasm!

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