Adopt a Vine and Make Your Own Wine

with the Gourmet Odyssey Wine Experience

Visit www.gourmetodyssey.com for more information

Tagged articles : Fermentation

Harvest Experience Days in Saint-Emilion


The 2017 grape harvest took us to Château Coutet in Saint-Emilion last weekend as we joined up with some of the 2017 vintage Gourmet Odyssey Wine Experience clients.  The purpose of the Harvest Experience Days was to get involved in the harvest and to learn about what happens to the grapes once they have been picked and they get back to the winery.  As we were to learn, there is much more to harvesting than just picking grapes!

Rent-a-vine gift experience in an organic vineyard in Bordeaux

After the brief introductions, we were each equipped with a basket and pair of secateurs and we walked through the vineyards up onto the plateau to enjoy the fantastic view over rolling vineyards to Saint-Emilion and the surrounding world renowned Grand Cru Classé vineyards.

It is here that the Gourmet Odyssey adopted vines are located, and we took a few minutes to visit our vines and take some photos.

Adopt-a-vine gift experience in Saint-Emilion

It was then time to get down to the serious business of the day, and so we headed to one of the neighbouring vine plots where the vines are around 90 years old.  Here we received our instructions as to what grapes to pick and which to leave behind.  Then in twos, we spread out among the rows and started picking the grapes.

Grape picking experience gift in an organic vineyard in France

The grapes are very healthy this year, and of a good quality, so there was very little to leave behind and the baskets filled up quickly.  A few of us had a go at being porter too, carrying the crates of grapes between the harvesters and the trailer.

Harvest my own grapes and participate in making my own personalised bottles of organic wine

As we picked, the questions and discussions were varied, covering topics such as what it means to be organic, what wildlife can be found in the vineyard, the work that had already been carried out to nurture the vines, and the classification system of the Saint-Emilion wines.

When we had finished picking, we admired our harvest and then followed the tractor back to the winery.

Rent-a-vine in Saint Emilion and get involved in the harvest

On the way, we said hello to the horses that work in the vineyard where we had picked the grapes.

Adopt an organic vine and learn about making organic wine

Back at the winery, we enjoyed a nicely chilled Claret rosé wine, before sitting down to the harvesters lunch where we continued the tasting with the winery’s Saint-Emilion Grand Cru 2013, 2015 and 2014 vintages, and a tasting of their second wine.

Winery tour and wine tasting at an organic winery in Saint-Emilion

After lunch, it was time to sort the grapes, and we were to do it the traditional way, by hand!  Any dried grapes or ones that had some mould on them, were picked off and put into a waste bin, and we then removed the rest of the berries by hand into a big white bucket, and discarded the stem into the waste bin.  It was a slow job, but little by little, the buckets started to fill with the perfect grapes.

Wine-making experience gift and harvest in Saint-Emilion

We then went into the chai to see where the grapes are put into the vats.  Here they will stay during the fermentation period.  We learnt how the grape juice ferments and tasted two different juices directly from the vats to compare one that had just started to ferment and one that had been fermenting for a week.  There was a marked difference in the two.

Organic wine-making gift in Bordeaux

We learnt all about pumping over the wines to extract the colour and tannins from the skins that are pushed to the top of the vats by the carbon dioxide that is released during the fermentation process, and how the wine will then be racked to draw off the clearer wine, and the remaining marc pressed to give the press wine that will be blended in with the final wine.

Winery tour and cellar visit in Saint-Emilion

We finished the day with a quick tour of the cellar where the old vintage bottles are stored, and to see the barrel room where the wines will slowly age before being ready for bottling.  We’ll be spending more time here next year during the Vinification Experience Days to learn all about the choices that the winemakers take and the work involved as the wines age, are blended and made ready for bottling.

It was a great weekend.  We learnt more about what it’s really like to be a winemaker and had fun in the process.  Many thanks to all who participated!

Add a comment

The 2017 harvest in Chablis


Last weekend saw us travel to Chablis to participate in the Harvest Experience Day at Domaine Jean-Marc Brocard.  We weren’t there just to pick grapes, but to also learn about all of the work in the cellar at harvest time to press the grapes, put them into the vats, and to follow their progress through the first stages of fermentation.

Original wine lover gift. Adopt vines in Chablis and make your own personalised bottles of wine

After a welcome coffee and brief introduction, we made our way through the rolling vineyards to the Butteaux vineyard, a Premier Cru plot where the winery’s team of harvesters were already hard at work.  Emilie and Cécile distributed the secateurs and buckets, and we had a few volunteers to be porters.

Emilie and Cécile explained which grapes to cut and which to leave behind.  To make the job easier, the first task is to remove the leaves from in front of the grape bunches so that you can see them and get to the stalk more easily with the secateurs.   In twos we spread out among the rows and started to harvest the grapes.

Participate in the harvest and learn about the art of winemaking

Once the buckets were full we called out to the porters to come.  We then emptied the buckets into the hops carried on their backs.  Their role was to then carry the grapes to the truck, climb a ladder and then tip the grapes out.  It’s not as easy as you would think to throw the grapes over your shoulder whilst at the top of a ladder, but after the first couple of attempts, the porters soon found their individual styles!  We rotated roles, so that all of those who wanted to have a go being porter could see what it was like to carry a load of grapes on their back.

Biodynamic wine gift in France to get involved in the grape harvest

Time flies when you’re concentrated on harvesting, and before we knew it, we met up with the team of professional harvesters.  Emilie and Cécile walked through the rows to see how we had got on, and announced that we had done a great job, leaving behind very few of the precious grapes.

We then followed the grapes journey through the delightful scenery back to the winery.  Here the grapes were weighed, and then wait for a press to become free.  When we arrived, Julien Brocard was busy emptying the marc of skins, pips and stalks that had been left behind from the previous load.  He explained what he was doing and how he had been battling with a blown fuse that had slowed progress down during the morning.

Wine-making experience gift in Chablis

Our harvest was then emptied into the press and we watched as it started working to extract the juice from the grapes.  We learnt about how the juice is held in a vat until the solid particles that manage to get through the press filters have settled in the bottom of the vat, a process known as débourbage.  The clear juice is then drawn off and put into another vat or wooden cask to begin the fermentation process, transforming the sugar into alcohol.

Adopt a vine and get involved in making your own personalised bottles of biodynamic wine

It had been a busy morning, and our aperitif well deserved!  On the terrace overlooking the Sainte Claire vineyard, we tasted a Petit Chablis, Chablis Sainte Claire and Chablis Premier Cru, all from the 2015 vintage to see how the wine differs between the three appellations.  We then sat down to lunch and continued the wine tasting with some older vintages.

Wine tasting gift at the winery in Chablis

In the afternoon, we walked out into the Sainte Claire vineyard to find our adopted vines.  Having taken a few souvenir photos, we learnt more about the challenges of planning for the harvest and the differences between harvesting grapes manually and by machine.

Rent-a-vine in a French biodynamic vineyard

We then made our way back to the winery for a final tasting of the day.  We first tasted the grape juice from our harvest.  It was very sweet, a good sign of the maturity of the grapes.  We then tasted some juice from grapes that had been harvested five days previously.  The fermentation had already begun, and we could taste that it was less sweet and could feel the fizz in our mouths of the carbon dioxide that is released during the fermentation process.

Original wine gift for wine lovers

We look forward to coming back early next year for the Vinification Experience Days to see how our wine has developed and to learn about the work that remains between now and the wine being ready to be bottled.  Many thanks to all who participated for a great day!

Add a comment

The art of wine-making in Alsace


The varied terroir of Alsace and the different grape varietals that are grown in the region ensure that the winemaker is kept busy.  When the work in the vineyard finishes the winemaker turns his attention to the work in the cellar.  And as each grape varietal from each vineyard plot is vinified separately, there is lots to do as we were to discover during the Vinification Experience Day at Domaine Stentz-Buecher.

Original wine gift for wine enthusiasts. Adopt a vine and follow the making of your own organic white wine

To remind us that wine is first and foremost the product of the work carried out in the vineyard, we started the day with a quick visit to the Rosenberg vineyard to see our adopted vines.  No matter how good the winemaker is, if the grapes aren’t of a good quality, it’s very difficult to make a good wine.  Having taken a few pictures of our vines to mark the occasion, we then headed back to the winery for the main purpose of the day, to find out what happens to the wine, and the decisions that the winemaker must take between harvesting the grapes, and the wine being ready for bottling.

Rent-a-vine gift in a French organic vineyard

We taste many wines during the day, and to help us better prepare for the wine tasting to come, we put our sense of smell to the test with a fun, yet testing exercise to identify different aromas that can be found in wine.

Wine tasting workshop to develop wine tasting skills

In the cellar, Stéphane took us on the journey that the wine takes.  First stop was the press room, where the grapes are pressed and the juice separated from the solid particles during the “débourbage”.  We saw how the winery had designed the layout to use gravity as much as possible, and limit the use of pumps, which can adversely affect the wine.

Winery tour gift with the winemaker in Alsace, France

The red wines are aged in oak barrels, and Stéphane explained the role of the oak and shared his passion for pinot noir, one of his fetish grape varietals.

Fermenting and ageing pinot noir red wine in oak barrels

We then moved through to the cellar room where the white wines ferment.  Accompanied by the gentle gurgling of the wines that had yet to terminate the fermentation process, Stéphane explained how the wines ferment, and how he monitors their progress as the sugar in the wine is transformed into alcohol.  But the best way to understand the different stages is to taste the wines, and so we tasted some of the wines directly from the vat to better appreciate their evolution.

Make your own wine gift experience in Alsace, France

The sun was shining, so we then headed outside to make the most of it, and to taste some of the winery’s different finished wines, starting with a Pinot Blanc.  During the aperitif and lunch we tasted wines from different grape varietals and terroir including Riesling, Muscat, Pinot Gris, Pinot Noir and Gewurztraminer.

Wine tasting with the winemaker in Alsace

In the afternoon we returned to the cellar to learn about how the wine is prepared for bottling, and saw the machines used to bottle and label the wines.  Stéphane also showed us how the Crémant d’Alsace sparkling wines are worked.

Learning how sparkling wine is made

Throughout the day, the questions flowed, and we covered many different topics including the material used to close the bottles, when and whether sugar is allowed to be used, the amount of sulphites added to wine…  Much to learn and to take in, but hopefully some of it will stick, and that the next bottle of wine that is opened will be looked at in a slightly different light.

And so the day drew to a close and we left our Pinot Gris Rosenberg 2016 in the cellar to continues its ageing process.  We can’t wait to taste the finished product at the end of the year!

Add a comment

Wine-making in Chablis


Last weekend we were in Chablis to learn all about how the grapes that we harvested last autumn have been transformed into wine.  This wine-making experience day spent at Domaine Jean-Marc Brocard enabled us to get behind the scenes to visit the fermentation halls and follow the process right up to bottling.

Oragnic wine-making gift experience in Chablis, France

We started the day by following the journey that the harvested grapes take, and saw where they are weighed before being emptied into the wine presses.  Raphaël explained how the presses work to separate the juice from the skins and pips.

Follow the making of your own organic Chablis wine

The juice is then held in a vat to allow the sediment to fall to the bottom, before the clearer juice is then drawn off and put into another vat.  Here the sugar in the wine will be transformed into alcohol during the fermentation process.  We learnt that the fermentation is closely monitored, and that the temperature is regulated to ensure that the fermentation gets started but doesn’t happen too quickly.  We covered a whole host of topics from yeast, to chaptalisation, and the adding of sulphites.

Guided tour of the fermentation hall at the winery

After the alcoholic fermentation, comes the malo-lactic fermentation, which decreases the acidity of the wine and makes it smoother.  The malo-lactic fermentation has happened earlier than usual this year, and all of the vats had already finished, including the Chablis Sainte-Claire that the 2016 vintage clients will have at the end of the experience.  We had brought some glasses with us, and Raphaël gave us a taste of the wine, directly from the vat.  It was slightly cloudy, as it has not yet been filtered and although it shows promise, we all agreed that it needs time to age further before being ready for bottling!

Tasting the different stages of fermentation

We then moved onto the area where the wine is bottled and the corks or screw tops are applied depending on the country that the wine will be consumed.  Raphaël also showed us the machine that is used for labelling the bottles and where the bottles are boxed up before be sent to the four corners of the world.

The machine that will label the personalised bottles of wine

Back at the winery, we started to put our senses to the test to prepare us for the series of wine tasting to come.  First of all we made our noses work by trying to name different aromas that can be found in white wine.  We then had to identify different sweet, saline, acidic and bitter solutions, an exercise that also taught us that we have different captors in our mouths depending on the taste.

Wine tasting lesson at the winery to develop the senses

But enough of the theory.  To better understand the differences between wines, there’s no better way than tasting them!  We blind tasted three series of wines, which helped us to better appreciate the characteristics of different grape varietals, appellations, terroir and the way in which the wine is aged.  We continued the wine tasting over lunch, which had been prepared by a local caterer.

In the afternoon, we started by descending into the cellar to see the geological dissection of the kimmeridgian soil.  This enabled us to better understand the soil that gives the Chablis wines their distinctive minerality.

The vineyard terroir

We then visited the hall where some of the premier cru and grand cru wines are aged in oak casks.  Jean-Louis explained the role that the wood plays in developing the structure of the wine.  We had one last tasting in store, that of the Montmains premier cru, directly from the oak cask.

Ageing the wine in oak casks

A few brave clients then headed out into the wind to visit their adopted vines, and take a few souvenir photos!  A great way to end the day.

Adopt-a-vine gift and make your own personalised bottles of wine

Many thanks to all you participated and made it such a fun day.  We’ll keep you posted how your wine progresses over the coming months!

Add a comment

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.

Add a comment

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!

Add a comment

Wine-making and blending experience day in the Rhone Valley


Last Saturday, we were welcomed by Marie-Pierre and Eric Plumet at Domaine la Cabotte in the Rhone Valley to learn more about the vinification process of the 2016 vintage.  For some of the participants it was their third wine experience day at the winery, having already participated in pruning the vines and harvesting the grapes last year.

Wine-making experience gift at the winery in France beside the wine-maker

The programme of the day was to talk about how the wine progresses through the fermentation and ageing stages once the harvested grapes arrive in the chai, and for this, we were in the expert hands of Eric.

Original wine enthusiast gift to learn about wine-making

At Domaine la Cabotte, whenever possible they blend the different grape varietals together to make each of their different wines.  Marie-Pierre and Eric prefer that the juice from the grenache, mourvèdre, carignan and cinsault mix and ferment together.  It’s not something that is easy to do, and sometimes they opt to vinify the grape varietals separately.  It’s all a question of the vintage.

They regularly taste the wines to determine the best moment to rack them and separate the wine from the solid matter of skin, pips, and stems that is deposited at the bottom of the vats.  The fermented juice becomes “vin de goutte”, and continues to be closely monitored to check that nothing untoward is happening.

Tasting the wines that are still ageing

Four to ten months after the harvest for the most part, the wine is then racked again, bottled, labelled and then enjoyed by wine lovers all over the world, including the adoptive parents, who have followed the birth of the vintage from first bud to the bottle.

We then returned to the caveau for a workshop that put our noses to the test.  We had to try to name a series of different aromas that can be found in wine.  Honey, lemon, pear… for the whites.  Raspberry, blackcurrant, liquorice… for the reds.

A couple of the participants were very good at this game, but all were agreed to step out into the sunshine to smell some real aromas from some real wine!

We tasted the Garance and Gabriel red wines and the Clairette white wine that had been aged in Italian amphorae.  A real treat.
To accompany the wines over lunch, we enjoyed a home-made salad, lamb tagine, and fruit cake.  And Jacqueline, the sommelier, recited ‘L’Ame du vin”, Beaudelaire’s tribute to the divine nectar.

Rent-a-vine gift in the rhone valley in a biodynamic vineyard

We spent the afternoon in the vineyard, amongst the plot of grenache vines that have been adopted by the Gourmet Odyssey clients.  Here, Eric recounted the geological history of the Massif d’Uchaux terroir, and explained the influence it has on the aroma and structure of the wine.

We finished the day in front of the chai, where we learnt a little more about the biodynamic philosophy, and the importance of respecting nature’s rhythm which help to create the balance in the wines at Domaine la Cabotte.

Add a comment

Party wines – Champagne and other types of sparkling wines


The ends of year festivities are the perfect time to open a nice bottle of bubbly.  Champagne, cremant, cava, prosecco, sparkling wine... countries and regions throughout the world produce a range of different types of bubbly.  The characteristic that they all have in common?  Bubbles!  But do you know how the bubbles form, what the different types of sparkling wines are, and how to understand the different labels?  To reign in the scope of this article a little, we’ll just concentrate on the different forms found in France.

 

Adopt-a-vine gift in the French vineyards

 

What is a sparkling wine?

A sparkling wine is the opposite from a still wine.  You can see little bubbles that rise to the surface.  These bubbles are caused by carbon dioxide which is released when the bottle is opened.

The styles of the different sparkling wines can vary, but since 2008 they have been regulated at a European level.  There are:
- “Vins perlants” are the least bubbly.  The wine is said to be “perlant” when it has more than 1 gramme of CO² per litre of wine.  The bubbles are sometimes almost invisible.  Examples are a Gaillac wine or some Savoie wines.
- “Vins pétillants” contain between 2 and 4 grammes of CO² per litre.  For example a Cerdon or Vouvray.
- “Vins Mousseux” have more than 4.5 grammes of CO² per litre.  Champagnes and Crémants fall into this category.

The amount of fizz is therefore what counts in this classification system.  For the mousseux sparkling wines, there is then a sub-classification level, defining the wines as “Brut nature”, “Brut”, “Extra Brut”, “Extra Sec”, “Sec”, “Demi-Sec” or “Doux”, which describes the amount of sugar added by the “liqueur d’expédition”.   The liqueur is a mix of wine and sugar which is added when using certain vinification methods to replace the wine lost during the “dégorgement” or disgorging, as we’ll explain a little later on.

 

Wine tasting course as a Christmas gift

 

But where do the bubbles come from?

When we open a bottle, we can see bubbles for two reasons.

Physics first.  Before opening the bottle, the CO² gas is dissolved in the wine, and we can’t see the bubbles.  When we open the bottle the pressure inside dramatically falls to equal the ambient atmospheric pressure.  That is why the cork can also fly out.  And when the pressure falls, the volume of the gas increases, the molecules reform into gas and rise to the surface of the wine.

And secondly, we can see the bubble of gas form and rise because of the tiny bumps present on the inside of the bottle and in our glasses.  If we opened the same bottle in laboratory conditions with zero impurities in the containers, the gas would escape into the air without forming any bubbles.

 

Sparkling Wine and oenology lessons in France

 

How do you make different types of sparkling wines?

There has to be some gas initially in the bottle to get some fizz.  And in order to attain this, there are different vinification methods used.

The most famous is the “méthode champenoise”, also known as the “méthode traditionnelle” or traditional method, when not used for making champagne.  Since 1994, the term “méthode champenoise” is regulated and can only be used for wines from the Champagne region.  The vinification process is the same as for a still wine, and the wine is then bottled as usual.  Part of the wine is kept to one side to be used later to make the liqueur d’expédition.  Some of this wine is then added along with some sugar and yeast into each bottle.  The wine then starts to ferment again, this time directly in the bottle, and the gas that is produced during fermentation is trapped inside.  Once all of the sugar has been used by the yeast, the fermentation stops.  Lees are also produced in the process, so the wine is laid down on racks for a while to let them settle.  Then the bottles are placed with the neck pointing downwards and each day they are turned 1/8 to a ¼ of a turn, a process known as riddling, to try and collect all of the lees in the neck of the bottle.  The lees are then removed during the disgorging whereby the neck of the bottle is frozen before opening and taking out the ice that has the lees trapped inside.  The bottle is then topped up again with the liqueur d’expédition, before being sealed again with the final cork.

In the “méthode par transfert” or the transfer method, the process is the same for the fermentation period, but there isn’t any disgorging.  Instead the wine is completely removed from the bottle, the lees filtered out in a vat, and the liqueur d’expédition added before being returned to the cleaned bottles.

The “méthode ancestrale” (or rurale or artisanale) is when the first fermentation takes place in the bottle.  The wine is put into the bottles very quickly after the harvest so that the alcoholic fermentation occurs inside.

The “méthode de la cuve close” or Charmat method works on the same principle, but in the vat instead of inside the bottle for the fermentaion.  When the wine is transferred to the bottles, a little gas is lost, but which can be replaced by adding some CO².

And then there is also the “gazéification” or soda method which doesn’t use the gas released during the fermentation period, but simply adds CO² from a carbonator to a still wine before bottling.

Whichever style of bubbly you choose, enjoy the fizz, and have fun during the end of year celebrations!

Other related articles

What wines will you drink during the end of year festivities?

How to go about pairing food and wine?

Add a comment

Harvest Experience Day in Alsace at Domaine Stentz-Buecher


The final weekend of the Harvest Experience Days for the 2016 vintage saw us head to Alsace with some of the Gourmet Odyssey Wine Experience clients to participate in the harvest at Domaine Stentz-Buecher.  And it turned out to be a bumper harvest!

Originial wine enthusiast gift. Participate in the harvest at a French organic vineyard

After the brief introductions at the winery, we put our boots on, and made our way straight out into the vineyard.  Our first stop was the Rosenberg vineyard where our adopted vines are located.  We took a couple of minutes to pose for a few photos in front of the vines that had produced the grapes that will be used to make our personalised bottles of wine, and took in the lovely view of the sloping Alsace vineyards around us.

Adopt-a-vine gift in an organic Alsace vineyard

Céline then got us organised and equipped with a pair of secateurs and bucket each, before Jean-Jacques gave us our instructions on how to harvest.  The instructions were very simple because the vineyard we were to harvest had produced excellent grapes and hardly any rot or mould and developed.

Harvest experience gift to participate in grape harvest in France

We spaced out between the rows and then started to snip away, cutting the whole bunches at the top of the stems and using our other free hand to hold them from the bottom.  The Gewürztraminer vines we were harvesting had produced lovely, compact, juicy, sweet grapes, and our buckets filled up in no-time.

Grape picking gift in Alsace, France

Once full, we passed the buckets under the rows of vines to be emptied into the trailer, and a few brave volunteers also had a go at being a porter.  They collected the harvested grapes in a basket worn on their backs, and once full, emptied the grapes into the trailer.  And so the trailers filled up with their precious load under the watchful eye of Jean-Jacques who exclaimed that he had never known the plot to produce such good quality grapes in such abundance!  It was surely due to the skill of our harvesters!

Harvest gift box. Adopt-a-vine and get involved in the harvest of your grapes in France

We then followed the tractor back to the winery and helped empty our harvest into the wine press.  Whilst the press whirred and spun away, we headed into the courtyard to enjoy a well earned lunch and tasting of the wines, staring with a refreshing Pinot blanc and working our way through a selection of the different wines up to the Grand Cru.  It had been a very full and busy morning!

Harvest and wine making experience gift in Alsace, France

After lunch, Stéphane took us down into the cellar to explain the work that keeps him busy during the harvest season.  There’s much more to do than just picking grapes.  The grapes need to be pressed, and then the juice settled and cleared, before being put into the different vats to start the fermentation process.

Learning about pressing grapes and making wine

Stéphane also explained the difference between making white and red wine, and we had a go at breaking the cap of the pinot noir grapes that had been picked the day before and were at the beginning of the maceration phase.

Learning how to make red wine

We had a look at the barrel room before ending the day in the cellar where the white wines will spend the coming months slowly fermenting and ageing.  We finished with a tasting of some wine that had started to ferment.

Wines fermenting in the cellar

Many thanks to all who participated in this great day, and to Domaine Stentz-Buecher for making us most welcome.  See you again next year for the Vinification Experience Days!

Add a comment

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!

Add a comment

Harvesting the Chardonnay grapes in Chablis


Gourmet Odyssey’s 2016 harvest season continued last weekend in Chablis at Domaine Jean-Marc Brocard.  It’s been a challenging year for Chablis winemakers, and so they are happy to finally pick the grapes and get what is left of this year’s harvest safely into the cellar.  The Gourmet Odssey Wine Experience clients put their boots on, dodged the rain clouds, and brought their good cheer to lend a helping hand on Friday and Saturday!

Harvest Experience gift in Chablis, Burgundy, France

Once everyone had arrived at the winery, we’d filled up on coffee and croissants, and the introductions had been done, we headed out into the vineyard to join the winery’s team of harvesters who were already hard at work.

We were met by Micheline, who manages the harvesting teams.  She issued us each with a bucket and pair of harvesting secateurs, and equipped a few brave volunteers with large plastic baskets to carry on their backs.  She then explained which grapes to pick, how to pick them, and which grapes to leave on the vine.

Adopt a vine gift and harvest your grapes in the vineyard

Then we dispersed in pairs among the vines to start our harvest.  Taking care not to cut our fingers, we cut the bunches of grapes and put them into the bucket.  Once full, we then called one of the porters over and emptied our bucket into the basket they were carrying on their backs.

Harvest your own grapes gift

The porters moved between the harvesters, and once the basket was full, they then headed to the trailer, climbed a ladder and tipped the grapes over their heads.  It’s not as easy as it looks the first time, but you soon find the technique that works for you!

Harvest experience gift in an organic French vineyard

During the two days, we harvested grapes in two Premier Cru vineyards, Vaulorent and Mont de Milieu, as well as picking some grapes from a young plot of Chardonnay vines.

Organic wine and harvest experience gift

As the morning ended, we returned to the winery to see where the harvest is received and put into the wine presses to separate the juice from the skin, pips and stems.  We learnt about how the presses work, the work in the cellar during the harvest and how the grape juice is turned unto wine during the fermentation process.

Wine press in action

It was then time to taste some of the wines from the winery, and we started by tasting the range of biodynamic Petit Chablis, Chablis, Chablis Premier Cru and Chablis Grand Cru wines produced by the winery under the Julien Brocard label.  It was a great opportunity to appreciate the differences in taste and complexity of the different appellations.

Rent-a-Vine, wine tasting and harvest experience gift

We continued the wine tasting over lunch as we sat down to eat the harvesters’ meal, freshly prepared onsite by the caterers. It’s important to keep the harvesters well fed and happy!

After lunch we took some fresh air and went back into the vineyard to see our adopted vines.  As always, a good excuse to get the cameras out, and adopt all manner of poses in front of the vines!

Adopt-a-vine gift experience and harvest

We then talked a little more about the differences between manual and machine harvesting and other topics that hadn’t yet been covered before the day drew to a close.

Thank you to all at Domaine Jean-Marc Brocard for making us so welcome, and to all of our apprentice harvesters for your hard work and a fun day spent together.  See you soon for one of the Vinification Experience Days!

Add a comment

Organic wine-making course in Alsace at Domaine Stentz-Buecher


Once the grapes are harvested, the work of the winemaker is far from over.  There is still much to do during the fermentation and ageing stages before the wine is finally ready to be bottled, and this is what we were gathered at Domaine Stentz-Buecher in Alsace to find out during the Vinification Experience Day.

The quality of the wine depends also on the work carried out in the vineyard, and so after the introductions, we headed to the Rosenberg vineyard, to see where our adopted vines are located and to get a better understanding of the local terroir. Céline pointed out the different plots of Grand Cru vines around us, and we also took a few minutes to take some pictures of our adopted vines.

Rent-a-vine-giftin Alsace, France

We were also accompanied by Jean-Jacques, Céline’s father, who founded the winery with his wife, Simone, in 1975.  With the hot weather of the past few days, the vines have sprung to life and Jean-Jacques briefly explained the work that will shortly be keeping them busy to de-bud the vines.

But the principal purpose of the day was to learn about the wine-making side of things, so we headed back to the winery.  To prepare us for the different wines that we would taste throughout the day, the first workshop was designed to develop our senses and help us describe our appreciation of the wines.  We talked about how the different senses can be used to help us identify the characteristics of the wines, and we put our noses to the test to try and name some of the aromas that can be found in white wine.  Not always as easy as you would think!

Oenology gift for wine lovers.

We then descended into the cellar with Stéphane, who manages the wine-making process at the winery.  He talked to us about how the grapes are received and pressed at harvest time and how the fermentation process then transforms the sugar into alcohol.

We had the chance to taste the 2015 vintage of our Pinot Gris Rosenberg wine directly from the cask, and to get a first impression of the potential for our wine.  The wine had finished its malo-lactic fermentation and was very concentrated both aromatically and on the palate.  Very promising t this stage!

Organic wine tasting gift experience in an organic Alsace winery

Stéphane then took us into the barrel room and talked to us about the difference in vinifying and ageing red wines.  We tasted a wine made from Pinot Noir grapes that those of us that had participated in the Harvest Experience Day had helped to pick.

Wine-making gift experience with the winemaker

Alsace is a wine-growing region where, for the most part, the wines are defined by their grape varietal and the terroir in which the vines are located.  To better understand these differences, there’s no better way than to taste the wines!

To start with, a blind tasting test of three different wines, where we had to identify three different grape varietals.  In the second series, we again tasted three different wines, but this time each were Riesling wines, the only difference being the terroir.  The first wine was a Riesling Tradition wine that had been blended from different plots, the second a Riesling Ortel that contains the grapes from one single vineyard, and the third a Riesling Steingrubler Grand Cru, from one of Alsace’s most sought after vineyards.

Wine tasting course in Alsace with the winemaker

We then tasted a Crémant d’Alsace with a savoury Kouglopf before sitting down to lunch where we tasted some more of the wines produced by the winery.

In the afternoon, we returned to the cellar, and saw the where the wines are bottled and labelled and talked more about the choices of the winemaker in using cork or alternatives.  Time for a few more questions, and the day drew to a close.

Winery tour and visit in Alsace, France

Many thanks to all the participants for a very interactive and lively day, and of course to the Stentz-Buecher family for welcoming us and sharing their passion for winemaking.

Add a comment

The role of vats, barrels and other types of container in making wine


With all of the different Gourmet Odyssey Vinification Experience Days taking place at the moment in our different partner wineries, we’ve been struck by the multitude of different methods and techniques used in the cellar to make and age wine depending on the different regions and partners. In this article we wanted to take a closer look at just one of these differences, that difference being the type of container used to produce wines. Here’s a quick overview of some of the different containers used to make wines.

After the harvest, the winemakers have to make a whole raft of crucial decisions in the cellar that will directly impact the quality, taste, and characteristics of their wines. Among them is the choice of container to age the wine once the fermentation has finished. Generally speaking, once the second fermentation has finished the wines are racked, and they are transferred from their fermentation tank to another container to continue their ageing process. There are lots of different types of container, but the most popular by far are either vats or barrels.

Vats

Vats come in all shapes and sizes, and can be made from different materials. The largest capacity vats can hold up to 1 000 200 litres, which is the colossal amount that the world’s largest oak vat holds at the Caves Byrhh. Vats of this size are far from the norm as there are very few wineries that would have the space to house them!

Unique wine gift, Alsace, France

The most common materials used to make vats are stainless steel, concrete and wood. Each has its own advantages. Wood and concrete vats are more porous and allow a micro-oxygenation of the wine which can be something favourable that the winemaker is looking for to make the wines softer and rounder. Wooden vats can also bring some extra tertiary aromas to the wine, particularly when they are new, to add to those present from the fruit and terroir. Stainless steel vats don’t allow these aromas to develop, but they can have the advantage of concentrating the aromas on the primary and secondary ones found in the must. All depends on what type of wine the winemaker wants to develop!

Wine making experience, Burgundy, France

When it comes to the shape, we often imagine that they are all more or less cylindrical, and that is indeed the case in the majority of wineries, but there are also less common forms such as cubic, ovoid, pyramidal, or rectangular. Each shape has its advantages. For example, an ovoid vat allows the wine to perpetually move, keeping the lees in suspension, without having to stir the lees at all. This results in fuller, more concentrated wines.

Original wine gift, Chablis, Burgundy, France

Barrels

When you think of wine ageing at the winery, more often than not you will think of it doing so in an oak barrel. The volume that a barrel holds varies from region to region, and in French, there are also different names for them depending on the region and the size of the barrel. For example, in Bordeaux, the typical Bordelaise barrel, a “barrique,” can hold 225 litres (300 standard sized bottles of wine). A Bordelaise “tonneau” is four times bigger, containing 900 litres, and it is this size of barrel that is used for pricing the wines. In Burgundy, the standard measure for a barrel of wine is called the “pièce” and has a capacity of 228 litres (304 standard sized bottles of wine). For much larger quantities there also the “foudres”.

Wine experience gifts, Loire Valley, France

There are two main reasons why the winemaker might choose to use oak barrels. The first is the micro-oxygenation that takes place as we mentioned in the section before on vats. The second is the impact that the interaction between the wine and the oak has on the aroma and taste of the wine. The majority of tertiary aromas found in wine are developed thanks to prolonged contact with the oak. Vanilla, cinnamon, hazelnut, toast, leather, etc – different aromas depending on the type of wood, its origin, and the way in which it was toasted during the manufacture of the barrels. Choosing the right barrel that will enhance the characteristics of a wine without overpowering it can be a difficult decision for the winemaker.

Vineyard experience, Bordeaux, France

Choosing the right container

Each type of container has its qualities and its supporters, the choice resting with the winemaker to help produce the desired wine. At our partner winemakers, we often taste the same wine that has been aged in different types of container. For example at Domaine la Cabotte, they have started to test using clay amphorae like the Romans used. They are trying to benefit from the porosity of the clay jar for the micro-oxygenation that is similar to a barrel, but without the exchange of tannins and development of tertiary aromas.

Wine lover gift, Rhone Valley, France

Whatever the choice of the container to be used, its impact will diminish as the volume increases, as the surface area becomes smaller relative to the volume of wine contained. The larger the container, the slower the ageing process will be. Controlling the temperature is also important, not just during the fermentation process, but during ageing as well to regulate the ability of the oxygen to dissolve into the liquid. Yet more choices for the winemaker!

 

Related articles

Vinification and ageing of wine

Add a comment

The art of vinifying and ageing wines in the Languedoc-Roussillon


Last Saturday, a beautiful Spring day awaited the participants of the Gourmet Odyssey Vinification Experience Day at Domaine Allegria.
Vineyard experience, Languedoc, France

To get the day started, we headed off into the vineyard with the winemaker, Ghislain to find our adopted vines. It gave us the opportunity to take a few photos of our vines and to learn a little about the vines growth cycle and the work that is carried out in the vineyard. It is after all the work here that has a big impact on the quality of the wine at the other end of the cycle!

Rent a vin, Languedoc, France

Upon our return from the vineyard, we visited the chai from top to bottom, and covered a whole host of questions regarding the fermentation and vinification of wines. We also talked about the differences in making red and white wine.

Next on the programme was an aromatic workshop. We had to try and identify 12 of the most commonly found aromas in red wine. It puts both your nose and memory to the test as you try and put a name to the smell contained in the small glass bottle. Not as easy as it would seem!

Wine gift packs, Languedoc, France

We ate lunch outside on the terrace to enjoy the spring sunshine. For the aperitif, we tasted a magnum of the Dolce Vita 2015 rosé wine that had been bottled just a few weeks previously. During the meal, we tasted several of the estate’s wines, the 2014 Cinsault Abuelo, the Carignan Gourmand from the 2013 vintage, and a Cousu Main 2011 in magnum. To accompany the goat’s cheese from the neighbouring Mas Roland, we tasted the 2014 Tribu d’A white wine which pairs perfectly. We finished the meal with La Belle Histoire 2013, a great vintage for Languedoc wines.

Wine tasting gift, Languedoc, France

After lunch, we returned to the chai to taste three different wines from the 2015 vintage that are still in the process of ageing. A great opportunity to get a sneak preview of this promising year and to talk about the different characteristics of each grape varietal. We tasted a Cinsault, a Syrah and a Mourvèdre. The wines are still very young, and fizzy from the caron dioxide released during the fermentation period, but they are also astonishingly soft and enjoyable to drink at this early stage in their evolution!

At the end of the day, we hope that everyone had learnt a little more about the art of making wine, and will have a few more wine stories to recount. Many thanks to all of the participants for sharing this day.

Add a comment

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!

Add a comment

Learning about winemaking in Chablis


We spent a great day last Saturday in Chablis learning about the art of winemaking during a Gourmet Odyssey Vinification Experience Day at Domaine Jean-Marc Brocard.  The aim of the day was to pick up where we had left off after the Harvest Experience Day last autumn, and to get a better understanding of the work of the winemaker from the moment the grapes are received at harvest time, to the moment the wine is ready to be bottled.

Wine making experience gift in Chablis, France

After the introductions and a welcome coffee, we made our way to the main fermentation hall to see where the harvested grapes are weighed and transferred from the trailers into the presses at harvest time.

Vineyard experience gift in Chablis

Our guide for the morning was Odile, the maître du chai, who explained how the grapes are pressed to separate the juice from the skin and pips.  She then told us about the fermentation process and the steps involved.

Original wine gift to learn all about the art of winemaking in France

Odile then let us taste several different wines, direct form the stainless steel vats, so that we could better appreciate how the wine change as they finish their malo-lactic fermentation and start to go through the ageing process. Some wines were fizzier, others clearer or more cloudy.  Odile explained why it was the case for each one.  The last vat that we tasted was the wine from the Boissonneuse vineyard, where the Gourmet Odyssey adopted vines are located.  This gave us our first preview of the potential for the 2015 vintage!

Wine making experience and wine tasting gift in Chablis, France

We then saw where the wine is bottled once it has finished ageing, typically 12 to 24 months after the harvest depending on the wine.  When the bottles are filled, they are then sealed with a cork or screw top depending on the demands of the market where the wine will be sold, before being labelled, and put into cases.

Wine gift pack to follow the making of your own personalised bottles of wine

Back at the winery, we then started to prepare ourselves for the wine tasting session.  Often the most difficult thing to do when tasting wines is to find the words to describe the sensations that they give us.  To help us, we put our noses to the test, and had to identify different aromas that can be found in white wines due to either the grape varietal or the way that it has been made.  An exercise that is as fun as it is frustrating!

Wine tasting gift for wine lovers. Rent-a-vine in Chablis and follow the making of your own wine

We were now ready to taste a series of wines, where we had to guess what the difference was between each of the wines presented.  For the first series, Anne-Laure asked us to try and identify 3 different grape varietals, the second we had to say which wine was the Petit Chablis, which the Chablis and which the Chablis Premier Cru, and the third series allowed us compare a wine that had been aged in a stainless steel vat with one that had been aged in an oak cask.

Having tasted 8 different wines, we were ready for something to eat, so we sat down to a meal that had been freshly prepared onsite that morning by Julie.  During the meal we tasted the 2012 vintage our  biodynamic wine, “La Boissonneuse” , and an Irancy “Lez Mazelots” 2013, one of the red wines produced at the winery.

Adopt-a-vine-gift experience and personalised bottles of white Chablis wine

After lunch, we took a walk amongst the vines to visit the Boissonneuse vineyard, where our adopted vines are located.  From here, there is a great vantage point to see the exposition of the different terroir that are classified as Chablis, Premier Cru or Grand Cru.  After taking a few photos of our vines, we returned to the warmth of the winery.

Unique winery tour and winemaking gift in Chablis

In the cellar, the end wall has been left bare, revealing the different layers of limestone clay and shale that characterise the typicity of the kimmeridgian soil found round Chablis.  Here we learnt the importance of this soil and its impact on the Chablis wines.

Original wine lover gift to learn all about the art of wine making

The day ended with a visit to the fermentation hall where the oak casks are located.  Here some of the estate’s finer wines are aged, including part of our Boissonneuse wine.  We tasted the wine directly from the cask to see how it compared to the Boissonneuse wine that we had tasted earlier from the stainless steel vat.

These two wines will be kept separate throughout the ageing process, and will be only be blended together shortly before the wine is ready for bottling next year.  So we’ll have to be patient before we can taste the finished wine, but the early indications are promising!

Add a comment

Share |
RSS

About the blog

What to get the person that has everything ?

Adopt a Vine in France and Let Them Follow the Making of Their Own Wine !

From € 159

Tags

Adopt-a-Vine Biodynamic Blending Burgundy Cellar Experience Fermentation Gift Grapes Harvest Loire Making Organic Tasting Vine Vines Vineyard Wine Winemaker Winery

All Tags

Categories

Archive

Last Comments

Links