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Domaine Chapelle

Vine de-budding in Burgundy


The Gourmet Odyssey Discovery Experience Day last Saturday at Domaine Chapelle in Santenay, started with a cool breeze and a hot cup of coffee!  We were there to learn about the first stage in wine-making; what goes on in the vineyard, and notably de-budding which was the work of the moment.

Jean-François, the owner of this charming winery began by explaining the history of his family, the winery and how they had converted to being organic some ten years ago already now.

Meet the winemaker at the winery in Burgundy France

Outside in the garden overlooking the surrounding vineyards, we learnt about the local geology and terroir, and how that has determined the different appellations over time.

We then made our way into the Clos des Cornières vineyard below, where we introduced ourselves to our adopted vines and took a few photos!

Jean-François explained the vegetative life-cycle of the vines, from pruning to harvest, talking about the different work involved such as arcing the branches, de-budding, removing some of the leaves, and the organic treatments used.

Vine-tending course in Santenay, Burgundy, France

At the moment, the wine-growers are being kept busy in the vineyard with de-budding, which consists in removing the unwanted shoots from the vines. These are sometimes shoots that grow below the head of the vine, will not produce any fruit, and will unnecessarily use up the plant’s energy.  Sometimes you get two or even three shoots growing from the same node, which will mean more grapes, but of a lesser quality as they will be less concentrated in sugar. The winemaker will choose a maximum number of grape bunches per vine, and will remove shoots to ensure that this limit isn’t surpassed, thus controlling the potential of the future yield.

After being shown how to de-bud the vines, we had a go ourselves, and we quickly learnt that a seemingly easy task requires more reflexion that you would think. 

Wine-tasting in Burgundy as a wine gift box

We then made our way back to the courtyard for a typical Burgundy aperitif. We tasted the Santenay Saint-Jean white wine, accompanied by the delicious gougères!

The traditional local cuisine followed with a Beef Bourguignon, and during the course of lunch, we tasted a Burgundy 2014, a Santenay Clos des Cornières 2013, and a Santenay Premier Cru Comme 2011.

After lunch, we enjoyed a walk in the vineyard to see the Beaurepaire plot that had recently been replanted. From this vantage point, we admired the magnificent views of the village and vineyards of Santenay. Jean-François explained the work involved in replanting vineyard and the patience required to wait for three years before harvesting the first grapes, and at least 7 years before harvesting more qualitative grapes. The choice of replanting is made for the long-term future of the winery and is something that the next generation will benefit from.

Vineyard tour and winery visit in Burgundy, France

We finished the day with a quick tour in the cellar to see where the wines ferment and age. We look forward to coming back for the harvest!

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Attaching the vines to the training wires


We spent last Saturday at Domaine Chapelle in the picturesque Burgundy village of Santenay. We were there to learn about the winegrower’s work in the vineyard and to help attach the vines to the training wires.

The day started in the warmth of the winery where we listened to Simon, the son of the owner and who will one day succeed Jean-François, talk about the history of the family and introduce us to the classification system of Burgundy wines.

In the vineyard there has already been lots of work done to prune all of the vines, and with the arrival of spring, there is no let-up in the winegrower’s workload!  It’s time to get back out into the vineyard.

Adopt-a-vine experience in Burgundy, France

We make a quick stop to meet our adopted vines, and take a few photographs. We start to talk about organic winemaking, Domaine Chapelle having now been organically certified for several years. Simon explained the philosophy and principals applied in the vineyard. We also learnt of his desire to work biodynamically, and 5 hectares of the estate are already worked biodynamically to test the different method of working.

Vineyard tending stage in Buegudy as a gift

Simon brought us up to speed on the work carried out in the vineyard so far for the 2017 vintage, notably the different pruning methods used. For the most part, 5 to 7 eyes are left on each of the branches and 2 eyes on the short spur. The longer branch will produce the fruit for the coming year, and the shorter spur will prepare the vine for next year’s pruning.

Oenology course at an organic winery in France

Now that the pruning has finished, the next stage is to bend the branches and attach them to the training wires. This helps to better spread out the foliage and in the coming months will also mean that the grapes are better spaced, limiting the risk of mould developing.
We each had a go at this delicate operation. It’s quite stressful because the vines make a cracking sound when the branches are bent.

A perfect wine lovers gift with a vine adoption and tending box

The April showers started to fall a little harder, so we then headed back to the shelter of the cellar for a nice Burgundy aperitif!

We tasted the Santenay Saint Jean white wine, accompanied by the famous Gougères, a delicious Burgundy speciality. We then tasted three different red wines during the meal which included an excellent beef bourguignon.

Vineyard and winery visit in Santenay, Burgundy

The sun was out again after lunch, so we headed back out into the vineyard to visit the Beaurepaire Premier Cru vineyard which had been replanted two years ago.  It enabled us to better understand how vines are selected and nurtured, and the work and time that it takes before the first full harvest can be reaped.  From our vantage pot, we admired the view of the surrounding vineyards and the village below.

We finished the day with a quick tour of the cellar where the wines are aged and stored. Our wine isn’t yet there, but we’ll be back in a year’s time to see how it is getting on during one of the Vinification Experience Days. But before then, we also have the Harvest Experience Days to pick the grapes!

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Learning to prune the vines in Burgundy


The Spring sun was out to welcome us for a Discovery Experience Day on the 12th March at Domaine Chapelle, in the Burgundy village of Santenay. This hands-on wine course at the winery was dedicated to the work in the vineyard, and at this time of year, the principal task is pruning the vines.

    Learn about the Burgundy vineyards in Stanenay, France

After a welcome coffee, Jean-François introduced us to the winery and winemaking in Santenay. He took us out into the garden to explain the local geology and its role in defining the classification of the surrounding vineyards.

Adopt-a-vine in France as a gift for a wine lover

We then headed to the Clos des Cornières vineyard, where the Gourmet Odyssey adopted vines are located. It gave us the chance to meet our vines and to take a few pictures for the “My Vine” photo competition!

Learn how to prune the vine in a winery in Burgundy, France

Yannick, the technical director, then started to explain the work in the vineyard to get the vines ready for harvest. It’s the end of the pruning season at the moment, so he showed us which branches to cut, and which to keep. He also explained how the number of buds that are left on each vine will help determine the quantity of fruit produced. The questions flowed, and we also had a long discussion on organic winemaking and the philosophy in implementing it at the winery.

Oenology course at Domaine Chapelle, a winery in Santenay, France

But enough talking - it was then time to put the theory into practice!  We quickly learnt that when it was our turn to prune, it wasn’t as easy as the explanations. The vines all grow slightly differently and there seemed to be an exception to every rule!  But it was a fun time, and everyone obtained their pruning diploma!

Wine and course tasting in a French winery, Santenay, Burgundy

Back at the winery, we enjoyed a typical Bourguignon aperitif in the sun. To accompany the Santenay Saint Jean white wine, we enjoyed some gougères, which are a local specialty. And we continued the wine tasting over lunch of beef bourguignon with three of the winery’s excellent red wines.

Learn how to tend a vineyard in Santenay, Burgundy

After lunch, we took a stroll in the vineyard to visit the Beuarepaire premier cru plot of vines. On the way, Yannick explained the different terroir that we could see.  We learnt about the work involved to replant a vineyard, the costs involved and its impact on the production.

The grapes are green harvested for the first two years which means picking them, but not using them. This helps the vines to develop their root system. The grapes will be picked and used from the 3rd year, but the wine that will be made will be classed a level down until the vines are about 10 year’s old and the grapes start to express the quality of the terroir.

We then returned to the winery for a quick tour of the cellar before finishing this informative and interesting day. The vineyard is where the hard work begins, and we look forward to coming back to learn more from Jean-François and Yannick during the Harvest and Vinification Experience days.

Many thanks to our hosts who once again welcomed us warmly! 

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Learning about the winemaker’s work in the cellar


The 2017 Wine Experience Days got underway last weekend in Burgundy at Domaine Chapelle with a couple of great Vinification Experience Days with the clients of the 2016 vintage.  The aim of this wine course spent at the winery is to learn all about the work in the cellar and the choices that the winemaker takes to make the wine between the harvest and the time that it is ready for bottling.  As we were to learn, the winemaker’s job is far from finished once the grapes have been harvested.

Organic wine-making experience gift in Burgundy France

The days were split into different workshops.  After the introductions, one group followed Jean-François Chapelle into the fermentation hall.  Here he explained how the grapes are received during the harvest and then put into the vats.  We learnt about the fermentation process and how the winemakers closely monitor and control it to ensure that it takes place in the optimal conditions.  Jean-François explained the difference between the “vin de goutte” and the “vin de presse”, and the differences in making white and red wine.

Original wine gift for a birthday, retirement or wedding.  Follow the making of your own organic French wine

After the first fermentation has finished and the wine has been racked, the majority of the red wines at Domaine Chapelle, including the Clos des Cornières red wine chosen for the Gourmet Odyssey Wine Experience, are moved to the underground cellar to continue their ageing in the oak barrels.

Winery and cellar tour gift in Burgundy, France

Amongst the barrels, Jean-François explained how the wine loses some of its acidity during the malo-lactic fermentation and let us in on the choices that he makes regarding the different types of barrel used.  To better understand the role that the barrels play in making wine, we tasted some wines directly from the barrel to compare the difference between new and old barrels. The same wine had been put into the barrels, so the only difference was the barrel.  It’s amazing to see how the aromas and taste vary.  The questions abounded, and we covered many topics from chaptalisation, the levels of sulphites added, and the different methods used to close the bottles.

Wine-tasting experience gift in a French organic winery

Upstairs, another workshop run by Yvette Chapelle prepared us to better taste wine by putting or senses to the test.  Using small bottles containing different aromas found in red wine, we had a go at trying to identify the individual smells.  Not as easy as you would at first think!

Oenology gift for wine lovers.  Learn how to taste wines from the winemakers themselves

We then tasted four different cups containing a saline, sweet, acidic and bitter solution to appreciate how they feel differently in the mouth.

After the morning’s full programme, we made the most of the glorious sunshine and enjoyed a glass of Santenay St Jean 2015 white wine in the courtyard whilst Jean-François answered more of our questions.

Wine enthusiast gift

Over lunch, we continued the wine tasting with some of the red Burgundy wines, starting with the Santenay Clos des Cornières 2012, followed by the Santenay La Comme premier cru 2014, and finishing with the Chassagne Montrachet Morgeot premier cru red wine.
We started the afternoon in the Clos des Cornières vineyard to visit our adopted vines.  They were revelling in the sunshine and were only too happy to have their photo taken with their adoptive owners!

Rent-a-vine gift in an organic French vineyard

Jean-François then explained the different geology of the surrounding vineyards and how that determines the AOC classification system of Burgundy and Santenay wines.  He pointed out the three distinct areas of our Clos des Cornières vineyard, knowledge we needed for the final wine tasting of the day.

Back in the courtyard, we tasted the three different wines from the Clos de Cornières vineyard that are vinified separately and are only blended together shortly before bottling.  This enabled us to see the difference that the age of a vine plays, and to get a sneak preview of the potential of the 2016 vintage.  The wines were at different stages of the malo-lactic fermentation process, so also enabled us to see how they change.

Wine-making experience present in Burgundy, France

And so the day drew to a close.  Many thanks to Jean-François and Yvette for sharing their passion for winemaking with us, and to all of the participants for making it such a great weekend!

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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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New medals awarded at the Challenge Millésime Bio 2017 organic wine competition



The Challenge Millésime Bio organic wine competition took place last week.  It is the competition that is run by the Millésime Bio organic wine fair.
The Challenge Millesime Bio wine competition brings together professionals from the organic wine world

More than 1200 samples are entered each year into the Challenge Millésime Bio competition.  This year it was presided over by Joris Snelten, the CEO of Delta Wines, one of the most prominent Dutch wine importers.

The wine professionals taste over 1400 wine samples

On the 17th January 2017 the jury tasted 1413 wines, and awarded 413 medals:
  • 125 gold medals
  • 201 silver medals
  • 87 bronze medals

Two of our partner wineries won medals:

The Garance wine from Domaine la Cabotte in the Côtes du Rhône region
  • Domaine la Cabotte saw its Garance (Côtes du Rhône Village Massif d’Uchaux) 2015 red wine awarded a silver medal.  This is the wine that is selected by Gourmet Odyssey for its Wine Experience!
  • Domaine Chapelle in Burgundy won a gold medal for its Chassagne-Montrachet Morgeot Premier Cru 2014 red wine.

Congratulations to all those involved at these two wineries!

 

Related Articles

Award Winners 2016

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Gourmet Odyssey and our partner winemakers wish you an excellent New Year!


And so a new year starts and we’re starting to put into action our projects for 2017.  But before we get too caught up in this new vintage, we wanted to send you our best wishes for the year ahead.

Each year brings us its share of great moments and a few surprises, and 2016 was no exception.  We thank you for your loyalty and support as we gear up to accompany you for 2017.  We hope that this New Year is a great vintage and also brings you lots of gastronomic discoveries!

And to get the year started, we asked some of our partner winemakers a few questions about how they spent the Christmas period, and what their hopes and wishes are for the coming year.

 

What wine did you open during the end of year celebrations?

Domaine Chapelle - The traditional Christmas meal this year saw all of the family reunited around the table.  We talked lots about wine and in particular “organic wine”, as we tasted some Alsace and Bordeaux wines from fellow organic winemakers.  And of course we opened a few of our own bottles.  This year, we concentrated on the 1988 vintage to choose the best bottle to serve at the coming wedding of my niece, Elodie.

Domaine Allegria - We enjoyed a curry with a bottle of Chenin Blanc 2016 from Grover Vineyards, one of the top Indian wineries!  Because that is where we were for Christmas day!

Domaine la Cabotte - For Christmas, we opened a magnum of our white Sauvageonne wine.  It’s a great wine for sharing with friends or family with coquilles Saint Jacques in a creamy safran sauce, or more simply with a nicely mature piece of comté cheese.

 

What wishes would you like to share with wine lovers for 2017?

Domaine Chapelle - Remain curious.  The world of wine is becoming more and more interesting, but be demanding of the winemakers and keep them honest by ensuring that they work properly and organically!

Domaine Allegria - We wish you a 2017 full of allegria for your families and those close to you.

Domaine la Cabotte – We hope you drink wines from the terroir and that are biodynamic!

 

And what are you hoping for?

Domaine Chapelle – A great and big harvest for 2017!

Domaine Allegria – A great 2017 harvest, more generous than in 2016!

Domaine la Cabotte – A harvest as good as in 2016!

 

A very happy and tasty 2017 to you all!

 

The Gourmet Odyssey Team

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A great harvest at Domaine Chapelle in Burgundy


We were welcomed to Domaine Chapelle in the charming Burgundy village of Santenay at the end of September for the adoptive parents of the 2016 vintage to participate in harvesting the grapes in the Clos de Cornières vineyard. The weather was exceptional, making the harvest even more enjoyable under the big blue sky and in the lovely warm weather!

 

Adopt-a-vine in Burgundy, France and meet the winemaker

Following a quick introduction to the agenda for the day and the idea behind Gourmet Odyssey's adopt-a-vine concept, the owner of the winery, Jean-François Chapelle, presented the history of the winery and his family, and where they fit in with the surrounding Burgundy wine-making landscape.

Wine-making experience at Domaine Chapelle, Burgundy, France

Then, secateurs in hand, we made our way to the Clos des Cornières vineyard. We took a few fun minutes to meet our adopted vines and take a few pictures before receiving our harvesting instructions from Jean-François. He showed us which grapes to pick and which to leave. An important part of sorting the grapes and thus ensuring the quality, takes place at the moment of picking the grapes by the harvesters directly.

Wine gift box for makking your wine in Burgundy France

After about an hour and a half of picking and a couple of minor cuts (we said to cut the grapes, not the fingers!), we admired our harvest neatly lined up in cases. As we advanced along the vine rows, we gradually filled the plastic crates that we dragged along with us. Once full, we brought them back to the beginning of the row to be then taken back to the winery, and took a new crate.

Harvest Experience at the winery in Burgundy France

The 2016 vintage will be a small one in terms of quantity, but the quality is looking very promising.

As we harvested, Jean-François answered our questions, notably concerning organic winemaking and the difficulties of being organic during the complicated spring that the region endured.

Oenology course at the winery learn how to harvest grapes

We then followed the journey of our grapes to the sorting table to understand how the grapes are received and put into the fermentation vats. We joined Yannick and his team, and participated in sorting the grapes by removing any unripe or dried berries as they moved along the conveyor belt.

Oenology course and vine adoption in Burgundy, France

At the end of the sorting table, the grapes are separated from the stems in the de-stemming machine, and then the grapes fall by gravity into a trolley below. Once the trolley is full, it is then wheeled in front of the vat, and the grapes are put into it using another conveyor belt. No pumps are used throughout this process to prevent the grapes being damaged.

Winery tour and wine tasting in Burgundy

By this time we had earned our rest. So we headed to the beautiful setting of the Chapelle's family garden to taste one of the winery's Santenay white wines, accompanied by the famous Burgundy gougères!

Wine tasting at the winery and meeting with the winemaker

We then sat down to eat in the harvesters refectory for a delicious lunch served with three of the winery's red wines. The Clos des Cornières 2013, Santenay Premier Cru Gravières 2013 and the Chassagne Montrachet Premier Cru 2011 !

Well-fed and rested, we then visited the cellar and barrel rooms. Yannick introduced us to the work during the vinification and ageing periods, and talked to us about analysing the wines, topping up the barrels and how they taste the wines.

Chai and winery tour in Burgundy France

There's still much to be done before the beautiful 2016 grapes become wine, but we'll talk more about that during the Vinification Experience Days!

Many thanks to all of the participants for a couple of great days at Domaine Chapelle!

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Helping with the summer work in the vineyard at Domaine Chapelle


On the 25th June, we were welcomed at Domaine Chapelle in the Burgundy village of Santenay for a Discovery Experience day to learn all about the work carried out in the vineyard. We were accompanied by the owners and winemakers, Jean-François and Yvette.

Jean-François got the day started with an introduction to the winery, its history, how it is organised and the philosophy they have in the way they make their wine, covering notably their decision to convert the winery to being organic.

Adopt-a-vine experience in Burgundy at Domaine Chapelle

We then got booted up, and headed into the vineyard to immerse ourselves in how the vines are nurtured to produce the best possible grapes. But first of all, we stopped to say a quick hello to our adopted vines, and to pose and take a few photographs!

Wine-making courses in the vineyard with the winemaker

We split into two groups, led by Jean-François and Yvette, and we then had a go at helping to train the vines to ensure that the weight of the foliage and fruit will be supported by the training wires, and that the branches are spaced out to help the air better circulate around the vines, critical in helping to reduce the risk of rot.

Vineyard work during a oenology course in Burgundy, France

There is lots to learn about all of the different tasks that a winemaker must undertake in the vineyard, and the practical exercise, helped each person to show off their winemaker skills!

Wine tasting at the winery in Burgundy, France

We then headed back to the garden in front of the château for a well-earned tasting of one of the Santenay white wines produced at the winery, accompanied by some gougères, a local Burgundy delicacy.

Wine-making experience with the winemaker at Domaine Chapelle Burgundy

Lunch was served in the harvesters' refectory. A perch and vegetable terrine, beef bourguignon and gratin potatoes, local cheese and a chocolate blackcurrant desert were paired with three different red wines from Domaine Chapelle, including the famous Clos des Cornières wine of course!

After lunch, we went for a nice walk to visit the Beaurepaire Premier Cru vineyard that has been recently replanted. During this sunny stroll, we were able to admire the view of the village of Santenay and its bell tower, and to appreciate the different terroirs. Jean-François showed us the difference in the soil structures, their impact on the wine, and how they affect the Burgundy wine classification system.

Vineyard tours with the winemaker in Santenay, Burgundy, France

Once we had arrived at the Beaurepaire vineyard, Jean-François explained the different stages involved in replanting a plot of vines. We learnt that it takes at least 3 years before you can start to make wine from the vines, but it won't be until at least 7 or 8 years that the grapes will begin to show the character of the Premier Cru plot. It's an important investment decision to take, and is one that is taken for the benefit of the next generation.

Cellar tour and wine tasting at the winery

Back at the winery, we had time for Jean-François to give us a quick tour of the cellar and fermentation hall before bringing the day to a close. Hopefully we each left with a little better understanding of the many facets and skills that are needed to be a winemaker.

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Winemaker profiles, Jean-François Chapelle at Domaine Chapelle


We continue our profile series of our partner winemakers. They are still as passionate as ever about their profession, and love to share their knowledge. And we love to listen to them talk about their work. Here are a couple of questions that we asked Jean-François Chapelle, the owner and winemaker at Domaine Chapelle in the Burgundy village of Santenay.

 

Jean-Francois Chapelle

 

How long have you been a winemaker?

I have been a winemaker for only a relatively short time, the 2015 vintage being my 28th harvest at the family winery.

At the start of our career in wine, Yvette and I travelled professionally in other winemaking regions of France, before returning to work with my parents, Roger & Colette, in 1987.

 

What is your best memory in the vineyard or cellar?

The memory that I have long time kept in mind is not really a good one, but a very strong one. The sudden death of my father in March 1991 left me terribly alone.

I remember the week after his death being stood there in the cellar in front of my vats, crying like a child as I conducted the technical analysis of the last harvest, something that we had always done together since 1987.

And then life continues, and a new way of doing things evolves.

 

For the 2015 vintage, what is at present your favourite wine and why?

For a long time, I've had a preference for the Santenay La Comme Premier Cru. I like its structure, its depth, its tannic side which sets in before being able to appreciate all of its complexity.

For 2015 I'll also go with La Comme.

 

What are your projects or challenges for 2016?

The big news at the winery for 2016 and particularly in 2017 is that our youngest son Simon, born in 1986, has decided to study to be a winemaker, to continue in partnership with his brother, sister and cousins, the great adventure at Domaine Chapelle!

 

A question that our clients often ask. What does a winemaker do when he has a little time to himself?

Our work is a profession that we do out of passion, so we don't have the same idea of "free time" as many!

But to relax, Yvette and I like to travel and walk. At the end of August 2015, we managed to get away for a little to wander in the Vosges mountains.

 

 

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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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Vinification and ageing of Burgundy wines at Domaine Chapelle


We visited Domaine Chapelle last Sunday in the charming Burgundy village of Santenay, where we were welcomed by the winemakers, Jean-François and Yvette, for a Vinification Experience Day. The aim of the day was to learn all about the work in the cellar from harvest time right up until the wine is ready to be bottled once it has sufficiently aged.
Vineyard Experience, France

After a welcome coffee, Jean-François, explained the family history of the winery and the way that the Burgundy wine region is structured. We then split into two groups. The first group stayed with Yvette for a workshop to hone our wine-tasting skills with a couple of exercises to put our noses and taste buds to the test. It was very difficult to name the different aromas, but it was a fun moment nonetheless!

Wine lover gift, Burgundy, France

The second group, accompanied by the Technical Director, Yannnick, started the immersion into the world of vinification and ageing of wines. After an explanation of the fermentation process, we descended into the magical cellar and tasted some wines directly from the barrel to appreciate the impact that different types of barrel can have on the sensorial characteristics of wine.

Wine experience, Burgundy, France

We spent a great moment admiring the beauty of the typically Bourguignon vaulted cellar and tasting the treasures that is holds! The groups then switched before being reunited in the cuverie for the aperitif and time to match a Santenay white wine with some gougères, a local cheese shoe pastry delicacy from the village baker.

Original wine gift, Burgundy, France

We continued the wine tasting over lunch of parsley ham, chicken gaston Gerard, local cheeses and a chocolate desert with a Ladoix “Les Vries” 2013, a Santenay “Clos des Cornières” 2012 and a Chassagne Montrachet 1er cru “Morgeot” 2014. After lunch, the weather had improved, and we headed off to the Clos des Cornières vineyard where our adopted vines are to be found. Here Jean-François pointed out the geology of the surrounding hills and explained how that relates to the hierarchy of Burgundy wines. He also showed us the three different zones of the Clos des Cornières vineyard that had been planted at different times. Each of the resulting wines from these different zones is vinified separately before being blended just before bottling.

Wine making experience, Burgundy, France

We then took a few minutes to visit our adopted vines, and to immortalise the moment by taking a few photos!

Rent a vine, France, Burgundy

It was then time to return to the winery to end the day by tasting the wines produced from these three different zones in the Clos des Cornières vineyard. Many thanks to Jean-François, Yvette and Yannick for their passionate explanations, and thanks to all who came for sharing a great day!

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Pruning the vines in a Burgundy vineyard


Last Sunday, we welcomed some Gourmet Odyssey apprentice winemakers to Domaine Chapelle in the Burgundy village of Santenay for a Discovery Experience Day, dedicated to learning more about the work in the vineyard.
Vineyard experience, France, Burgundy

Following the introductions to the day, Jean-François, the owner and winemaker at Domaine Chapelle, took the lead, presenting the winery and its place amongst the Burgundy vineyards. We then all got booted up to immerse ourselves in the vineyard! We formed two groups, the first under the guidance of Simon, Jean-François’ son, started by learning how to prune the vines using the cordon de royat method.

Adopt a vine, Burgundy, France

The second group started with Jean-François, learning how to fold the branch left from pruning using the guyot method, and attach it to the training wire. Jean-François also started to talk about the intricacies of working organically in the vineyard.

Original wine gift, France, Burgundy

We had a great moment in the vineyard. Everyone got stuck in and we all succeeded in becoming certified pruners!

The warmth of the winery beckoned, as did the time for a typical Burgundy aperitif. Jean-François served a Santenay white wine that went down very well, accompanied by some gougères, the traditional cheese shoe pastry appetiser. During the course of the meal, including a hearty beef bourguignon, we tasted three different wines, a Burgundy red, a Santenay “Clos des Cornières”, and a Santenay “Beaurepaire” Premier Cru.

At 14:30, we returned to the vineyard to introduce ourselves to our adopted vines. After a few quick photos, we climbed the track to the Beaurepaire vineyard, which was to be our next centre of attention.

Rent a vine, Burgundy, France

After a nice little stroll, punctuated by Jean-François’ commentary on the different soils and ways of working to till and weed them, we arrived in front of this little vine.

Wine lover gift, France, Burgundy

We learnt all about the work necessary to get the vine to this stage, and of the consequences replanting a vineyard has on the production. The vines are green harvested for the first two years, so that the plant focuses on its structure and root development. The first harvest is not until the 3rd year, but the wine it produces will be demoted to a lower class appellation. It’s only after about 10 years that this young vine will start to express the potential of the terroir. It’s a reminder that a winemaker has to have vision to lay down the groundwork for the future generation and so maintain the quality of the estate.

Personalised wine gift, Burgundy, France

Back at the winery, Jean-François took us on a quick tour of the cellar and fermentation hall. We could see the different marks that each generation had made in the fermentation hall. Wooden casks introduced by the grandfather, concrete vats during Jean-François’ father’s time, and a host of new stainless steel vats designed to work with gravity that Jean-François had introduced in a quest to further improve the quality of his wines.

At the end of this great day, we had learnt much about the work of the winemaker and the care that must be taken in the vineyard to nurture the vines. Many thanks to all who participated

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Wine-making Experience Day in the Rhone Valley


It was a full house for the first 2015 Vinification Experience Day at Domaine la Cabotte. Eric and Marie-Pierre, the winemakers, were there as usual and this time were accompanied by their son Etienne, who joined the winery at harvest time last year. On the Gourmet Odyssey side, we also had the pleasure to welcome Jacqueline and Bertrand, both sommeliers, who will be running the next experience days.

At 9:30, once everyone had arrived and had finished their coffee and croissant, we introduced the day and Marie-Pierre presented the history of the winery, how it is named after the little “Cabotte”, a stone shelter for the workers in the vineyard, and how she and Eric became winemakers.

Vineyard experience, Rhône Valley

We then went to visit our adopted vines, and talked about the different grape varietals grown on the estate. The plot of vines where our adopted vines are located is planted with Grenache, and the Garance wine that we will end up with at the end of the experience, also contains Mourvèdre and Syrah.

Rent a vine in Rhône Valley, France

We then went to the chai to see what happens after the harvest. The grapes from the different vineyard plots are put into individual vats and go through two fermentation phases before being racked to separate the wine from the marc of solid matter such as the skin and pips. Eric explained how this part of the vinification process differs slightly for the white wines.

Throughout the vinfication period, there are many controls and decisions that the winemaker must make, but as Eric reminded us, much of the work is done in the vineyard before the harvest, especially for wineries like Domaine la Cabotte who work biodynamically.

After having answered lots of questions on organic and biodynamic wine making, and the work that they entail for the winemaker, we returned to the reception to put into practice our wine tasting skills. We started with a challenge to test our noses by identifying the primary and secondary aromas found in wine. It’s not such an easy thing to do!

And it’s a task that is even more difficult for the winemaker who must identify the aromas that are all intermingled following the blend of several wines and where tertiary aromas are also added depending on the choice of ageing the wine in oak barrels.

Wine tasting gift, Rhône Valley, France

Eric took us back to the chai to taste some of the 2015 wines that have been blended and are still in the process of ageing. Of the three wines, the first two had exactly the same age and the same proportion of different grape varietals, the only difference being that the second wine had been ageing in new oak barrels for a couple of months. We could already taste a big difference. The third wine had not completely finished its malo-lactic fermentation, and was measuring 10g of sugar per litre instead of the authorised maximum of 3g. More time is needed for this wine to finish fermenting.

Wine experience gift, Rhône Valleu, France

Once we had tasted these wines, it was time for lunch, which had been prepared by Marie-Pierre. We tasted some of the finished wines too, starting with the rosé with the starter. We then tasted the Garance and Gabriel 2014 red wines with the main course and cheese. We finished with a Château-neuf-du-Pape from a recently acquired vineyard which is worked entirely by hand and by horse.

We started the afternoon with a short walk around the vineyards whilst Eric explained the geology that makes the Massif d’Uchaux such a unique place, and gives the wine its special qualities.

Unique wine gift, Rhône Valley, France

We finished the day by learning what happens to the wine at the end of the maturing period and how it is bottled, labelled and packaged. Being biodynamic, this too is done in harmony with the lunar calendar that takes into account the position of the moon and the tidal coefficients. There are still a few months to wait until our 2015 vintage of the Garance wine will be ready, but as Eric said, you need time to become mature and wise!

Many thanks to all of the participants for your curiosity

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Wine-Making Experience Day in Burgundy at Domaine Chapelle


The first of the Wine Experience Days for the new year got underway last weekend at Domaine Chapelle in the picturesque Burgundy village of Santenay. We were there with clients of the 2015 vintage for a couple of Vinification Experience Days.

Vineyard experience, Burgundy, France

The last in the series of the Gourmet Oydssey Wine Experience Days, the aim of this oenological session is to explain the important work and decisions that must be taken in the cellar to transform the grapes that were harvested last year into wine, and how to nurture the wines during the ageing process until they are ready for bottling.

Unique wine gifts, Burgundy, France

In order to explain the different aspects of the work, the day was divided into a series of workshops. To set the scene, Jean-François, the winemaker and owner of Domaine Chapelle, introduced us to the winery and gave us an overview of the Burgundy Appellation Contrôlée system by explaining the historical and geological events that led to the surrounding vineyards being classified as regional, village, premier cru or grand cru. In Burgundy, the terroir is the starting point for understanding the wines, but as Jean-François explained, the wine doesn’t make itself; it’s also the result of the climate, and the decisions that the winemaker takes in nurturing the vines and making the wine.

When tasting wines, the most difficult thing to do is to put words to the sensations that are stimulated. Yvette, Jean-François’ wife and partner in the winery, led us through a series of tests to help us better taste wine. First, we put our noses to good use to try and identify some of the aromas that can be found in the wines.

Wine gift packs, Burgundy, France

The first series contained primary and secondary aromas. Fruity or floral, these aromas were principally due to the grape varietal and terroir. The second series of tertiary aromas were more marked, introducing us to the types of aromas that can be found in wines that have been aged in oak barrels.

Yvette had also organised a tasting session for us, not of wine, but of four different water based solutions. We had to spot the sugar, salt, acid and bitter tasting waters, and to identify the different zones in the mouth that each one affects. This exercise can be very useful when tasting and describing the different structures of wines.

Wine liver gift, Burgundy, France

In the fermentation hall, Jean-François explained how the grapes are received and entered into the vats at harvest time. He then explained the work needed to monitor and control the fermentation process, plot by plot. There are lots of techniques that can be used to improve the quality of the wine, and Jean-François told us that the difficulty nowadays is deciding which ones to use and knowing when not to use one. His aim isn’t to produce wines that taste the same every year, but wines that are the best expression of the vintage in question and the potential of the terroir.

Once the first fermentation has finished, the red wines are then racked and put into barrels in the winery’s impressive underground cellar.

Wine making experience, Burgundy, France

Here, Jean-François talked about the ageing of the wine in barrels, and we tasted three different wines to better understand first-hand the different aromatic, gustative and structural characteristics that the barrels can bring to a wine.

Wine experience gifts, Burgundy, France

By the time we had finished in the cellar, it was already the end of the morning, so time for the aperitif! On Saturday, we enjoyed the sunshine and mild weather, and headed outside into the courtyard to taste the Santenay St Jean white wine, and to ask Jean-François some more questions.

Wine tasting gift, Burgundy, France

Over lunch, we continued the wine tasting with some of the winery’s red wines. To start with, the 2011 vintage of the wine chosen for the Gourmet Odyssey Wine Experience, the Clos des Cornières. We then compared it to a Santenay Premier Cru “Les Gravières” from the same year, before ending with an Aloxe Corton 2012.

After lunch, we headed out into the vineyard to meet up with our adopted vines. It’s the start of a new year for the My Vine photo competition, and a variety of interesting poses were quickly adopted!

Adopt a vine France, Burgundy

Jean-François explained the different zones of the vineyard that are made up from three different ages of vines. This was useful information because back at the winery, we had a final wine tasting session prepared for us. The wine from each of the three zones is vinified and aged separately, and we had the opportunity to taste a different 2015 wines from each zone, to see the difference that the age of the vines plays in the taste of the wine, and also between the soils in the different areas. Even though the vines are from the same vineyard, within it, there are two different types of soil structure.

Personalised bottles of wine, Burgundy, France

So as the day drew to a close, we had learnt that the winemaker’s job is far from over once the harvest is in. Through the different tasting sessions we had also learnt that there are many factors that can influence the taste and structure of the wine. Fortunately our 2015 vintage is in good hands with Jean-François, Yvette and Yannick, but we still have a few more months to wait as the wine develops and matures!

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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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Christmas and end of year celebrations. What are you serving this year?


With just a week left until Christmas, and the start of the end of year celebrations, it’s high time that we started thinking about what we’re going to put on our plates and fill our glasses with! Last year, we gave a few tips on pairing food and wine. This year, each of us in the Gourmet Odyssey office team has different plans for Christmas, so we thought we would share our menus with you!

Marie – the mountain menu

For those of you who, like me, will be spending Christmas in the mountains, it would be a shame not to include the local cheese specialties that are always so mouth watering! The problem is that the cheeses each have their own flavours and textures, so are best accompanied by a different wine. Here are a few of the pairings that I’m going to try this year.

The Swiss or Savoyarde fondue – always delicious

First of all, the famous cheese fondue. I choose the Swiss “half and half” method. I’m leaning towards a white wine, something round but strong enough to support the fat of the vacherin fribourgeois and gruyere cheeses that make up this dish. The traditional wines to go with it would be a Rousette from Savoie, a Riesling from Alsace, or a Côtes du Jura. I’m going to go all out Swiss, and serve a Fendant du Valais 2012 from Domaine Berthod Vogel, a really nice fruity wine.

A raclette, perfect for winter evenings

 

 

The Colline red wine from Domaine la Cabotte

And what to serve with a good old Savoyarde raclette? A fruity red with good acidity to compensate for the richness if the raclette, such as the local and very good Mondeuse, a Beaujolais or Côtes du Rhône. Those who prefer white wine could opt for a Roussette or Riesling. I’m going to try a red Côtes du Rhône Colline 2013 from Domaine la Cabotte, a wine that I know well and have often tasted during the Gourmet Odyssey Experience Days.

The Sassenage cheese can be used in many hot dishes

I’m going to finish with the Sassenage, a blue cheese from the Vercors region near Grenoble. My first instinct is to go for a sweet wine such as a Banyuls, Barsac or a Port. I’ve also got a Macvin du Jura in the cellar which would be perfect. But I think I’ll serve this cheese with the aperitif of an organic Vercors ale that is slightly bitter and fruity, and produced locally.

Vercors beer

I haven’t really done a menu because it’s all cheese related, but it’s all local to where I’ll be and it’s all so good, and over the course of a week, I should be able to test all of the variations!

Ines – the semi-gastronomic menu

In my family, the Christmas meal is the occasion to spoil ourselves and to enjoy food that we don’t normally prepare. Here is what I’ll be serving this year.

St Jacques scallops on a bed of leak purée

 

 

La Boissoneuse from Domaine Jean-Marc Brocard

For the starter, I’m going to gently fry some St Jacques scallops and serve them on a bed of puréed leaks. The perfect match is a dry white wine to bring out the best in the St Jacques, so I’m thinking a Chablis, and have chosen the Boissonneuse from our partner, Domaine Jean-Marc Brocard.

Veal and cep mushrooms

Having treated our taste buds with the starter, I’ve chosen a delicious veal steak with creamy cep sauce (my mouth is watering already!). I’m hesitating between two wines to go with it, and my mind keeps changing between a wine from the Loire or a Gigondas? A light and fruity Ludovic 2013 St Nicolas de Bourgeuil from Domaine de la Chopinière du Roy that will enhance the veal, or a more full bodied Cuvée Suprème Gigondas from Domaine des Florets that will perfectly match my little creamy ceps. At least I still have a few days left to decide, but Christmas is fast approaching!

Baked Mont d’Or

After the delicious starter and the rich flavour of the main course, we’ll have to leave some room for the cheese! This year, I’ve opted for a vacherin de Mont d’Or and a roquefort. Mmmm - there’s nothing better than a runny vacherin that’s been baked in the oven! I’ll open a bottle of Jurançon, a nice sweet wine that will withstand the strong taste of the roquefort.

The millefeuille

And to end on a sweet note, we’re going for a classic. A millefeuille served with a glass of champagne! The bubbles will bring some freshness and acidity to go with the sweetness of the desert, and a light note after a good meal!

Mark – The entente-cordiale menu

My family is half French and half English, so my Christmas meal draws inspiration from both cultures.

Oysters, deliciously simple as a starter

It’s a long and festive meal for both sides of the family, so I prefer to start the meal with something light and fresh, and for that, I’ve adopted the French tradition of serving oysters. I’m going to go for some fines de claires, and I’ll try to be more careful when opening them this year, because last year I ate my Christmas lunch with my hand in a bandage, but that’s another story! And to go with the oysters, I like a nice fresh Sauvignon Blanc, and will go for a great biodynamic Menetou Salon from Domaine Philippe Gilbert. And you don’t need anything else for the starter except some good bread with a thick layer of salted butter.

Christmas wouldn’t be the same without the crackers

Then it’s time for an English tradition between the starter and main course. The Christmas crackers! They go bang and inside is a little gift, a paper hat that no-one likes to wear, and a cheesy joke, but it’s fun! You can buy them, or else the best are hand-made by my sister.

For the main course, I’m fairly traditional. Normally I go for a turkey or goose, but this year I’m going to do a couple of roast guinea fowl with tarragon. I’ll serve some roast potatoes, my granny’s famous stuffing, and a basket of winter vegetables, brussel sprouts, parsnips and carrots. To go with it, I’m going to serve a Santenay Beaurepaire 2005 Premier Cru from our partner, Domaine Chapelle.

Santenay Beaurepaire Premier Cru from Domaine ChapelleSantenay Beaurepaire Premier Cru from Domaine Chapelle

I prefer my cheese the French way, before the dessert. I’m going to go for a Stilton with a late bottled vintage port, and for those that don’t like blue cheese, I’ll also have a choice of goats cheese, morbier and a mature comté.

Stilton, potted or by the wedge

Dessert poses more problems. Personally, I love Christmas pudding, but it’s not everyone’s cup of tea! So I’ll have a second choice too. A lemon meringue tart with pistachios and a drizzle of olive oil. And at the end of the meal I like to let everyone go free-style with the wine, and go with the flow of the moment. Perhaps a Chinon Chapelle from Château de la Bonnelière or a Pinot Gris Hengst Grand Cru from Domaine Stentz-Buecher.

The stress of lighting the Christmas pudding

So that’s what the office team has in store this Christmas. We haven’t covered every base of the French and English cuisine, and everyone will have their own twist and favourite pairings, but we hope it gives a few ideas of matching food and wine. The secret is to know the wine that you are serving beforehand to avoid any unwanted surprises. It’s time we got back to the stove!

Other wine and food pairing related posts

How to go about pairing food and wine?

The fundamentals of wine tasting

Other Christmas related articles

Find the perfect Christmas gift for a wine lover

Wine gifts for Christmas – the Gourmet Odyssey selection

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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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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.

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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.

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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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