Adopt a Vine and Make Your Own Wine

with the Gourmet Odyssey Wine Experience

Visit www.gourmetodyssey.com for more information

Our wine experience days at the wineries in image. Adopt some vines and make your own organic wine


It’s time to choose the winner of the 2020 My Vine photo competition!  Each year the Gourmet Odyssey Wine Experience apprentice wine-makers get the chance to meet their adopted vines during the experience days at the winery.  Despite this very strange year where we haven’t been able to organise all of the days as initially planned, the clients who managed to come got stuck in, and we loved receiving their photos to remind us of the good times we spent together!

Here are the photos that were selected for the final. There will be two winners.One selected by the Gourmet Odyssey team for the originality of the photo, and the other for the one that gets the most “likes” on our Facebook page. It’s now up to you to choose your favourite!

 

Winery tour and wine-making experience in France

 

To view the photos, please visit our Facebook page and vote before 12:00 on the 15th December!  Be careful to like the individual photo that you wish to vote for and not the entire album.

The two winners will receive a magnum of wine from the winery where they have their Wine Experience.
We look forward to revealing the winners on the 15th December!

The Gourmet Odyssey Wine Experience is designed to discover the work that goes into making a good bottle of organic wine.  You can visit one of our partner wineries for one or more days and get involved in pruning the vines, harvesting the grapes, or learning about the work in the cellar to ferment, blend and age the wines.

Learn more about our organic Wine Experience gifts.

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An original organic Christmas wine gift, personalised and delivered to you


Are you looking for a special wine-related Christmas present this year?  Adopt some vines in France and give a unique experience for a wine lover.  With the Gourmet Odyssey Wine Experience you can get behind the scenes, become an apprentice organic wine-maker for a year, and discover the work that goes into making your own personalised bottles of organic wine. And by doing so, you’ll also be supporting small, independent organic winemakers.

Special Christmas gift for wine lovers: adopt a vine

What’s included in the Wine Experience Christmas gift box?

Choose from the different options available and order your adopt-a-vine Christmas gift on our website. You can choose the region, the winery (all organically certified), the number of vines to adopt, and how many wine experience days at the vineyard to include.  We’ll send the welcome gift pack to you, or directly to the recipient to open on Christmas day, containing a personalised vine adoption certificate, some wine accessories, and an access code to the private customer portal to get the adventure started straightaway.

The recipient will then receive news, photos, and updates from the wine-maker as the vines grow, the grapes are harvested, and the juice made into wine in the cellar. At the end of the wine-making year, his or her organic wine, made from the grapes in the vineyard where his or her adopted vines are located, will be bottled, complete with personalised wine labels denoting the name of the wine that your lucky recipient chooses!

It’s also possible to go to the winery, meet the wine-makers, and participate in wine experience days to learn about the key stages involved in the making of your wine. The Wine Experience Days can be included in the Christmas gift pack, or added later.

Oenology gift for Christmas: rent a vine

The Wine Experience Days take place on the weekends from 09:30 to 16:00, with wine tasting and lunch included for two people. There are three different choices. The Discovery Experience Days concentrate on the work in the vineyard before the harvest, the Harvest Experience Days get you involved in picking the grapes and teach you about the first stages of fermentation, and the Vinification Experience Days are made up of practical workshops to hone wine-tasting skills, and to learn about ageing, blending and bottling wines. You also learn how the wine-makers work organically, and what’s at stake in doing so. They are fun, informative, and moments rich in sharing that make you think a little differently when you open your next bottle of wine.

What makes the Wine Experience an extra-special Christmas gift?

Not only is it an original Christmas gift for a wine lover, it’s a present that supports independent organic wine-makers and small business, something that’s appreciated even more during these challenging times!

rganic wine gift box for Christmas

We’ve chosen to only work with organically or biodynamically certified wine-makers, all of whom have had their wines selected and awarded by the leading wine guides and press. We picked them for their friendliness, and enthusiasm for sharing their knowledge and love of their profession, essential factors needed to ensure an exceptional and unforgettable experience.

But don’t just take our word for it, read the customer feedback. For over 10 years now, we have developed and delivered a quality service, creating strong bonds and friendships with our partner winemakers and customers alike.

And it’s a no risk Christmas gift, because if you’re not sure which Wine Experience to choose, the recipient can always change the winery, type of day, or vintage by contacting us. The Wine Experience Days can also be carried over to the following year if needed.

Order your Adopt-a-Vine Christmas Gift in a few clicks

No need to go to the shops! Order your Wine Experience Christmas gift online, and we’ll take care of the rest:

  • The welcome gift pack will be sent out within 24 hours, Monday to Friday
  • The vine adoption certificate and activation code will be sent by email to the buyer
  • Gift wrapping and personalised message option available
  • Option to pay in 3 instalments
  • Flexible. The recipient can change the options or carry days over if needed

The Christmas Wine Experience welcome pack will be sent to the address of your choosing, containing a few wine accessory gifts; a DropStop, re-usable glass wine stopper, wine cooling bag, vine adoption certificate, and a personalised guide to get the present started!

Find out more about the Wine Experience Christmas present

Visit our website for more information about the Gourmet Odyssey Wine Experience or to place an order.

Any questions? We’re available from 09:00 to 18:00, Monday to Friday by phone on 01 46 27 05 92 within France, or on +33 1 46 27 05 92 from outside France, or through our contact page.

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Make your own organic wine in the Terrasses du Larzac vineyards of southern France


We’re delighted to add a new partner winery in the Languedoc region of the south of France. You can now adopt your own organic vines in the beautiful Terrasses du Larzac wine-growing region as Château de Jonquières joins the Gourmet Odyssey Wine Experience!

The magnificent Château de Jonquières is one of the oldest family-run wineries in the Languedoc, and has been in the same family for over 900 years!  Charlotte and Clément de Béarn, the winery’s 32nd generation of winemakers, took over the running of the vineyard and wine-making operation at Château de Jonquières in 2014 from Charlotte’s parents, and continue to strive to make the best possible organic wines from the different vineyard plots that surround the listed château.  It’s the perfect place, with the perfect hosts, to learn more about all of the hard work and skill that goes into making great organic wines.

We got together with Charlotte and Clément to prepare this profile that we share with you so that you too can get to know our new partner winemakers.

New adopt-a-vine experience in the Terrasses du Larzac

Charlotte and Clément, how long have you been wine-makers?

Charlotte : I grew up here in Jonquières and then studied business in Paris, Ireland, Athens, Reims and then closer to home in Pezenas for the wine-making studies.

Clément : I grew up in Montpellier, where I also studied, before working in Marseille, Lyon and Sydney.
After a summer working together to manage the table d’hôte at Château de Jonquières, we decided to take over the wine-making operations at the age of 24, just after our studies ended. When we decided to do so, Clément had never stepped a foot into a vineyard, and it was less than two years that we had been together. When we announced our intentions to my parents, they were very pleasantly surprised and accompanied us as we set out on our journey, whilst remaining very flexible and letting us know that we would always back track if needed.

Looking back, we don’t regret for one second having started so young.  We were full of energy, even if we were definitely a little naïve!

What has been your journey since you took over the winery?  

We took over from Charlotte’s parents in 2014 by buying the vineyards, buildings, material, and stock. We live with our two daughters in the old estate manager’s quarters of the château. We’re completely independent of Charlotte’s parents, but all 6 of us live in the same place, together with the vines, our vegetable patch and chicken coup.

We became organically certified and produce 30 000 bottles or red, white, and rosé wines, which we sell to wine-merchants, restaurants, private customers and export.

We have introduced commented guides for the château and its history, the cellar and wine tastings. We also offer an ephemeral bistrot each summer for the last 4 years in the courtyard, and organise a concert or play every two years. We have also taken some bookings for corporate seminars.

What is your best memory so far concerning the winery?

We are already very fortunate to have a job that is varied and hands-on, where we don’t notice the time fly by. We’ve also successfully managed to create an environment that allows us to live independently, and to welcome our visitors and clients to the winery.

But our proudest moment is the first harvest from the plot of Grenache blanc that we planted in 2017.  A fantastic moment with our baby vines!

What are your principal projects or challenges for 2021?

We’re looking to further develop the White Label cuvée, a wine that is completely off the charts that we launched on a small scale two years ago. It’s a wine made using 100% Carignan grapes that were planted by my great-grandmother 80 years ago.  The wine is then aged in oak “demi-muid” 500 litre barrels, a type of large barrel that was originally used to transport wine. Like a vinyl record that is pressed in a very small number of copies, the White Label, is for the moment a very limited series wine.

We also have plans to replant a vineyard using massally selected vines, taking cuttings from our best vines to transmit their genes, rather than using cloned vines. We’ll use our older vines that are more than 40 years old, because they have a richer genetic make-up.  It will enable our vines to be hardier and to redevelop some of the characteristics that have been lost little by little with the use of cloned wines.  For example we’re hoping they’ll benefit from maturing more slowly, and being more resistant to coulure during the flowering period.

There are also a few challenges to contend with.  After two years with harvests 40% less than usual, we worry about the changing climate and what impact that will have.  We’re also worried about wine sales in light of the Covid-19 situation and the international market which is struggling.  But we’ll get through it, adapt, and continue to refine our wines to try and express who we are through them.

A question that our clients often ask. What do winemakers do when they have a little time to themselves?

Clément : I like to cook. Bread, cakes, bœuf bourguignon, and other dishes that I like to pair with wines that I’ve discovered in other regions during my travels!

Charlotte : I started jogging a year ago.  I’ve done my first trail and want to do more!

Learn more about adopting vines at Château de Jonquières

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A year of climatic extremes for the 2020 vintage


2020 will be a year to remember for organic wine-makers in France!  As everywhere else, the virus impacted the human activity in terms of working conditions and sales. The vines also had an unusual year, with exceptional climatic conditions.
In the autumn of 2019, the heavy rain that fell over much of France enabled the vineyards and water tables to build up their reserves.  And thankfully so, because the vines would depend on this later on.  A very mild winter, and mainly dry for the most part of France’s wine-growing regions, followed by a hot spring. At Domaine de la Guicharde in the Côtes du Rhône wine region, we saw roses in bloom in January!
Vine adoption gift box in alsace France
As a result, the vegetative cycle started in January and February which is earlier than normal, and developed rapidly in springtime, giving the wine-makers some sleepless nights as they worried about late frosts that could be catastrophic for the young buds.  At Château de la Bonnelière, in the Loire Valley, the large candles that are used to keep the frost at bay were set up in the vineyards, but fortunately not needed.  Luckily, spring remained mild and warmer than usual, but by the end, we could sense that the vines were at risk from a lack of water.    

The south and south west of France were the only regions to have any rain during spring.  It wasn’t very heavy, but fell regularly, meaning that the organic wine-makers had to treat the vines more often to protect them from mildew, the fungus that thrives when the weather is both hot and wet.  At Château Coutet in Saint-Emilion, at Domaine Allegria in the Languedoc, and at Domaine de la Guicharde in the Rhône Valley, the tractor could be seen often in the vineyards treating the vines as the copper and sulphur based sprays used in organic wine-making are contact products that protect the vines from the outside and don’t penetrate into the plant, and so they are washed away and need to be replaced after each rainfall.
Vineyard discovery day in Burgundy
The vines flowered early during the warm spring, appearing as early as the 19th May at Domaine Chapelle in Santenay, Burgundy, something which usually happens around the beginning of June.  Fortunately it wasn’t too rainy, and the coulure was minimal for most of the vineyards, meaning that the flowers were for the most part able to fecundate and produce grapes normally.  The end of spring and summer was extremely hot and that was when the lack of water began to be felt with the veraison being blocked, which is the moment when the grapes start to change colour.  In some cases, the grapes were scorched by the hot sun, shrivelling and drying up.
Vine renting gift box in the Rhone Valley, France
As a result of the combination of all these factors, the grape harvest in France was on the whole very early.  The wine-makers needed to harvest before the grapes became too concentrated in sugar, which would lead to wines that are too strong in alcohol, and before the grapes started to dry up, reducing the volume of wine that would be made.  In Alsace, the vineyards around Wettolsheim and Eguisheim, including the vines at Domaine Stentz-Biecher benefited from some rain in August, allowing the grapes to finish maturing in the best conditions.
Harvest experience in an organic winery in Saint-Emilion
The first of our partner wineries to begin harvesting was Domaine Allegria in the south of France, who started on the 17th August.  It’s not unusual to start harvesting in August in the Languedoc, but it’s very rare to do so in Burgundy!  Domaine Chapelle in Santenay began on the 19th August, when they would normally do so in mid-September.  In the Loire Valley, Château de la Bonnelière started in mid-September instead of in October.
Adopt-a-vine gift box for wine lovers
The good news is that with the warm and dry weather, all of the wineries are in agreement that the quality of the grapes is excellent this year.  No infections, good levels of maturity, and apart from a few dried out grapes, nothing to sort!  For some wineries the harvest is a little smaller due to the summer drought which meant that the grapes were more concentrated, but the quality is very promising…

We’ll be following the next stages closely as all of the fermentations finish, the wines start the ageing process, and we get to taste them during the Vinification Experience Days next year!

If you’re interested in learning more about organic wine-making and want to get involved in next year’s grape harvest, adopt some organic vines and come and work with the wine-maker at one of our partner wineries with the Gourmet Odyssey Wine Experience.

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Apprentice harvester for a day in Saint-Emilion


The vines had a particularly warm and dry summer for the 2020 vintage in the southwest of France.  The grapes reached perfect maturity and so we had a harvest of top quality grapes.  We met up at Château Coutet with Mathieu, Adrien, and Alain, all members of the David-Beaulieu family who have been the owners of the winery in Saint-Emilion for 400 years.  After a coffee and croissant, we got the Harvest Experience Day underway.

Origiinal wine gift. Get involved in the harvest in Saint-Emilion, Bordeaux, France

Benoît, the Gourmet Odyssey wine expert, presented the programme of the day, and reminded us of the social distancing and protective measures put in place in light of the current epidemic.

We started the day by visiting our adopted vines which are located on the limestone plateau above Saint-Emilion, where the winery’s best plots are to be found, surrounded by the most prestigious of Saint Emilion’s Grand Cru Classé vineyards.

Adopt-a-vine gift at a Saint-Emilion Grand Cru winery

We each took some souvenir photographs of this magnificent setting, and some entered some pictures for the “My Vine” competition to reward the most original photo of their vines.

Walking through the vineyards gave us a good warm up before starting the harvest of the grapes.  After the safety reminder that we make better wine with grapes rather than finger tips, the sound of the secateurs snipping away resonated throughout the vineyard.

Harvest Experience Gift in Bordeaux

We put the bunches of grapes into a bucket which we then emptied into a crate which was carried to the awaiting tractor by some porters.  The grapes were in perfect condition, the first and most important indicator of a good potential vintage to come.

Wine picking experience gift in Bordeaux France

After our morning’s hard work, we returned to the lawn in front of the chateau for the aperitif, tasting the Clairet wine, which is either a very light red wine, or a strong rosé wine depending on your viewpoint.  During the vinification stage, the grape juice only remains in contact with the skins for a short time to extract less colour than for a red wine, giving the wine its light and fruity character.  It’s a very refreshing drink.

We then sat down to a delicious lunch prepared onsite by the caterer and accompanied by some other wines from Château Coutet.  The first wine was the 2017 Château Belles-Cimes made from the young vines which has a delicate tannic structure and paired perfectly with the winemaker’s salad.  We went up a grade with the 2017 Château Coutet Grand Cru, the winery’s signature wine.  Made using the grapes from the estate’s three different types of terroir and the four grape varietals, Merlot, Cabernet Franc, Malbec and Cabernet Sauvignon, this wine is more powerful with a longer finish, making it a great match for the guinea-fowl farcie with morille and foie-gras sauce.

We discovered an exceptional Saint-Emilion wine with the 2017 Desmosielles, a limited edition wine made using the best vine plots that are worked by horse, without the intervention of the tractor and electricity.  It’s a real treat to taste this wine that has such depth and voluptuous soft tannins on the palate.  We finished the wonderful meal with a cheese platter and chocolate praline dessert.

In the afternoon we turned our attention to the work in the cellar to de-stem and sort the grapes.  We separate the grapes form the stalks and take away any grapes that aren’t ripe enough, which weren’t very many this year.

Sorting the grapes

We ended the day with a visit of the cellar to learn about the first stage of fermentation.  We’ll learn more about what happens next during the Vinification Experience Days.

Winery tour and experience day with the winemaker

Many thanks to the David-Beaulieu family for welcoming us so warmly during the harvest which is a particularly busy and stressful time for the winemakers.

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Getting invloved in the 2020 harvest in Alsace


A gorgeous sunny day welcomed us to Alsace for the Harvest Experience Day at Domaine Stentz-Buecher last week-end.  The harvest is early this year due to the warm and dry weather, and whilst we were all in lock-down, the vines were soaking up the sun and having a great time.  The vineyards around Wettolsheim received just the right amount of rainfall at the crucial moments, so the grapes were in perfect condition to be picked.  All they needed were a team of harvesters, so the Gourmet Odyssey apprentice winemakers were very welcome to give a helping hand!

Top wine lover gift to get involved in harvesting the grapes in Alsace

After the introductions we headed towards the Steingrubler Grand Cru vineyard, where the pinot noir grapes that we were to harvest were to be found.  Céline explained which grapes to pick and how to harvest them, then armed with a bucket and pair of secateurs we got down to the serious business of harvesting the grapes!

Harvest Experience gift in organic french vineyard


The Steingrubler vineyard is on quite a steep slope, so the tractor and trailer waited patiently for our grapes at the end of the rows. To avoid wasting time and energy by everyone walking to and from the trailer, a couple of brave people volunteered to be a porter, strapping a large hop on their backs.  Once we had filled our buckets, the grapes were then poured into the hop for the porter to then empty them into the trailer.  It’s a physical job at the best of times, particularly so when you have to contend with the slope of the vineyard!

Join the harvest and learn the hard work that goes into making wine


The buckets filled quickly, and as we picked, we asked questions about life at the winery to Céline, her father Jean-Jacques, and the winery harvest team who were also on hand to help with the harvest.

Once we had picked all the grapes from the plot, we made our way to the Rosenberg vineyard where our Pinot Gris adopted vines are located. They had reached optimum maturity earlier in the week, so had already been harvested.  Once the grapes are ripe, they need to be picked straight away to ensure the best quality wine possible.  We took a few souvenir pictures and some for the “My Vine” photo competition with our adopted vines before heading back to the winery.

Adopt-a-vine gift in an organic French vineyard

Our next job was to put the grapes that we had harvested into the fermentation tank.  We used a long-handled rake to gently pull the grapes out of the trailer and into the de-stemming machine below.  This machine separates the berries from the stalks, and then the grapes continue their fall into the waiting vat.  The winery building has been designed to use gravity as much as possible in preference to pumps, so that the grapes arrive with their skins as intact as possible in the vat or press, helping to preserve the aromatic concentration.
Learning about the work in the cellar during the harvest


It was now time for a well-earned aperitif.  Céline had prepared an extensive wine tasting session for us, starting with the fresh and floral 2019 Pinot Blanc Tradition.  We then tasted the lovely mineral 2014 Sylvaner Vielles Vignes, followed by the complex and aromatic 2016 Riesling Steingrubler Grand Cru.  Next was the intense 2015 Pinot Noir Old Oak, the wine that the grapes we had picked in the morning are used to make, and then the 100% Pinot Noir Crémant Nature Rosé sparkling wine, accompanied by a savoury Kougelopf.

Wine tasting session with teh winemaker in Alsace


We continued the tasting over lunch, starting with the 2018 Pinot Gris Rosenberg which perfectly paired with the “Bouchée à la Reine” and spatzlé.  With dessert we compared two different wines, the 2017 Gewurztraminer Rosenberg and the 2016 Gewurztraminer Hengst Grand Cru.

We picked up after lunch where we had finished in the morning and descended into the cellar.  Stéphane described how the grapes for the white wines are treated differently, being emptied directly into the press, where the time and pressure are regulated depending on the quality of grapes ad thickness of the their skins.

Stéphane then explained the different processes and work needed for red and white wines up until the end of the first fermentation period.

Wine-making gift experience in Alsace

We visited the barrel room where the Pinot Noir wines are aged, and ended the day in the fermentation hall where the white wines were bubbling away as they start the fermentation process.  We’ll be spending more time here next year for the Vinification Experience Days to discover all of the work that is left to do between now and the time when the wine is bottled and conditioned.

Many thanks to Céline and Stéphane for a great day!

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Participating in the harvest of the Chenin grapes in the Loire Valley


2020 was a warm year for the most part, and so the harvest was early, taking place on the 19th and 20th September for the Gourmet Odyssey apprentice winemakers, which is almost a month earlier than usual.

Marc Plouzeau, the owner and wine-maker at Château de la Bonnelière, a few kilometres from the charming town of Chinon, had started the harvest with his team, a week earlier with the grapes used for the rosé and white wines, the red grapes needing some rain before being picked.  As with each year, this first week allows Marc and his team to warm up and find their marks again for the harvest, a gentle real-time training before the really busy period that follows as the quantities are much bigger for the Cabernet Franc red grapes!

Marc already had lots to do in the chai, so after the welcome coffee and introductions, we headed into the vineyard with Noémie, the vineyard manager, and Louise the Gourmet Odyssey wine expert.

After a quick visit of our adopted vines in the Clos de la Bonnelière vineyard, we were ready for the harvest. 
Our grapes hadn’t yet quite reached optimum maturity, so we crossed the road to pick the plot of Chenin blanc.  Our mission for the week-end was to pick the entire plot!

Harvest Expeirence Day in the Loire Valley

Many people don’t know, but the Chinon wine appellation exists for red, rosé and white wines.  Made using the Chenin grape varietal, as for the nearby Saumur and Anjou white wines, the Chinon white wine has a very limited production, accounting for less than 2% of the total appellation.  10 years ago, it was even less, but thanks to the efforts of some winemakers, they have brought the white wines to life too.

Wine gift Box for harvesting your vines

In 2014, Marc replaced a plot of red with Chenin vines.  This half-hectare vineyard produces the grapes used for the Silice white wine.

Half a hectare in two mornings was a do-able but tough challenge, particularly with the weather not being on our side, especially on the Sunday.  

Harvest your own adopted vines in France

Leaving a few rows for Marc’s team, we learnt which grapes to pick, and which ones to leave.  The majority of grapes were in perfect condition, but some had been attacked by rot.  Noémie also gave us some tips on how to not have a bad back at the end of the day!

Visit and tasting at the winery in Chinon, France

After the harvest, it was time for the aperitif, followed by lunch to gather our strength for the work in the chai!  Amongst the wines we tasted, Marc opened a few bottles of the Silice wine from previous vintages, so that we could see the potential of our morning’s harvest.

Harvest Experience in the Loire Valley

Despite the good cheer at the table, we had to think of the grapes and get up to see to them.  With Marc, we discovered how to fill the press, and then Marc explained the different stages to follow; the settling, alcoholic fermentation, racking, ageing in barrels… There was lots to learn, and everyone hung off Marc’s every word.

Meeting an organic winemaker in France

As Marc is very talkative, the time flashed by.  Fortunately many of the group will be coming back soon to discover the work in the cellar during the Vinification Experience Days!

The Clos de la Bonnelière vineyard, where the adopted vines are located, was harvested on the 1st October, as usual being the last vineyard to be picked. The grapes were perfectly ripe, so we should be in for a great vintage!

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Harvest Experience Day in the Rhone Valley


Last Saturday, we were at Domaine de la Guicharde in the Rhone Valley for the Gourmet Odyssey Harvest Experience Day. We were there to help pick the grapes for this year’s harvest and to learn about all of the work involved at the winery during harvest time.  As we were to discover there is more to it than just picking grapes!

The Harvest Experience gift in the Rhone Valley, France

After the introductions, we walked past the winery’s olive grove and up the hillside to the vineyard where the Gourmet Odyssey adopted vines are located.  The vineyard is one of the winery’s best plots, and the Grenache Noir grapes are used to make the excellent AOC Massif d’Uchaux red wine.  We took a few minutes to find our adopted vines, laden with delicious ripe grapes, and take a few pictures before we started the harvest.

Adopt a vine gift and personalised bottles of biodynamic wine

Laurence, the wine-maker at Domaine de la Guicharde, then explained which grapes to pick, and which to leave, and how to cut the bunches.  Equipped with a pair of secateurs and a bucket, we then spread out among the rows and started to pick.

Grape harvest gift in the Rhone Valley

The buckets quickly filled as the grapes were generally in very good condition, and so there was little to sort.  The dry and hot weather meant that there had been no mildew, the only damage being a few vines that had been too exposed to the sun, causing the grapes to burn and dry out.  Once the buckets were full, we emptied them into a trailer and then carried on picking.

Wine-making experience gift in an organic winery in the Rhone Valley

Laurence took the time to explain how she monitors the ripening of the grapes and decides when the best time to pick them is.  She has to plan and juggle resources between the different grape varietals and vineyard plots, as the grapes don’t all ripen at the same speed.

The terroir of the Massif d’Uchaux is unique amongst the different Côtes du Rhône appellations, the principal characteristic being that millions of years ago, in the Miocène era, all of the surrounding land was covered by seawater.  You can still make out where the ancient beach used to be, and if you look hard, you can find fossils of shell fish.

Domaine de la Guicharde is both organically and biodynamically certified, and so Laurence explained the difference between the two approaches, and how they influence the work in the vineyard and cellar.

After the morning’s hard work and effort, the aperitif was very welcome!  Back in the courtyard of the winery, Laurence served us a nice cold glass of her rosé.

Organic wine tasting gift with the winemaker

We then sat down to a delicious lunch, paired with other wines from the winery.  The rich and complex 2019 Côtes du Rhône “Autour de la Chapelle” white wine perfectly accompanied the Millefeuille of aubergines, confit tomatoes with fresh goats cheese and courgette coulis.  We enjoyed the fruity 2019 Côtes du Rhône “Pur Rouge” red wine with the main course of roast veal, mushroom and épeautre risotto, finishing with the more powerful and spicy 2017 Côtes du Rhône Massif d’Uchaux red with the cheese platter and chocolate cappuccino cream dessert.

After lunch we made our way to the chai, where the grapes that we had harvested were waiting in the shade.  Our next job was to put the grapes into the vat. To do so we emptied the trailer of grapes slowly into a hopper where the grapes pass through a de-stemming machine to separate the berries from the stalks.

Learning about the work at harvest time in the chai

The grapes are then pumped through a large tube into one of the vats.  Laurence explained how the fermentation process will transform the sugar into alcohol, and how the wine will extract the colour and tannins from the grapes skins during the maceration period.

Laurence explains the work and in the chai during the harvest period and the fermentation process

It’s an exciting year, because the 2020 vintage will be the first to be made in the new chai.  Building started in February, and despite a break in work during the lockdown period, the main shell of the building was completed and the fermentation hall equipped with the essential equipment just in time for the start of the harvest.  It was touch and go for a while, but the much larger space means that Laurence and her team will be able to work in much better conditions.

We finished the day by tasting the juice from the grapes that we had picked.  It was cloudy in colour and very sweet with the sugar that is needed to make the wine.  We then compared it with the grape juice from another vat that had already started the fermentation process.

Tasting the grape juice from our harvest

We’ll be back next year for the Vinification Experience Days to see how this year’s vintage has progressed and to learn about all of the work that still remains between now and the time that the wine is ready for bottling.  Many thanks to Laurence and her team for looking after us so well during the day.

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Harvest Experience Day in the Languedoc


Today was a special day at Domaine Allegria.  It was lovely weather for the Gourmet Odyssey apprentice winemakers to harvest, something that is not uncommon, but it was the first time that we were to harvest the new plot of Grenache vines that had been massally selected.  As opposed to buying young vines from a nursery, Ghislain and Delphine had chosen to take cuttings from their best vines.  This is known as massal selection, and helps preserve the genetic lineage of older vines, with the aim of improving the quality of the grapes and the vine’s natural resistance to disease.

After the introductions, we headed out into the vineyard and listened attentively to the instructions on how to harvest.  We carefully picked the grapes and put them into crates that could hold 15 kg of grapes, which we then stored in the shade of the vinification hall.  The temperature quickly rose, but we remained in good cheer.  The grapes that we tasted as we picked confirmed that the harvest was a very good one, and that we should be able to look forward to a good vintage from the wine made using this plot.

Harvesting the Grenache plot

As with many wine-growing regions of France, this year has been great weather-wise because the sun and summer heat allowed the grapes to reach optimum maturity, without being infected by any disease of rot.  This made our job of harvesting that much easier too because there was practically nothing to sort!

Sorting the grapes

Once we had finished the harvest, we followed the grapes journey into the vats.  First of all we removed any leaves that had inadvertently made their way into the crates, and some dried out and shrivelled grapes that had been burnt by the sun.  The remaining bunches were then put into a de-stemming machine that separates the berries from the stalks which, if left in the vat during the maceration period, would make the wine too strong and would bring unwanted herbaceous aromas. Sometimes, in certain conditions, we can choose to leave some of the stems during the maceration period, but that remains a choice for the winemaker to make!

After the morning’s hard work, the aperitif was very welcome, with a tasting of a magnum of the 2019 Dolce Vita rosé.  We then sat down to a nice lunch prepared by Delphine, which was accompanied by other wines from Domaine Allegria.

Visiting the adopted vines

In the afternoon, we headed back out into the vineyard, for a digestive walk, and to find our adopted vines in a plot of Syrah.  The grapes will be blended with some Mourvèdre grapes to create the Tribu d’A wine once they have sufficiently aged.  We’ll learn more about these stages of winemaking next year during the Vinification Experience Days!

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The 2020 harvest in Burgundy ends with the Pinot Noir


The Chapelle family and their team of harvesters awaited the Gourmet Odyssey adopt-a-vine owners for three days of harvesting pinot noir vines in the Clos des Cornières vineyard in the picturesque Burgundy village of Santenay.  It’s the plot where the Gourmet Odyssey adopted vines are located to make the Santenay red wine of the same name, and as we were to find out, to produce a wine of this quality, there’s lots of work to do!

The harvest this year in Burgundy was very early, starting on the 19th August at Domaine Chapelle, and finished with the Gourmet Odyssey team on the 30th August. We were eagerly awaited, as we were the ones to pick the last grapes, put them into the vats, and close out the harvest of the 2020 grapes! As soon as Jean-François Chapelle had introduced us to the winery and the surrounding area, we headed out into the Clos des Cornières vineyard, which is located just next to the winery.

Harvest Experience Day Wine Making Experience Burgundy

It’s called a “clos” because the plot is surrounded by a wall on three sides. The clos has two distinct areas, each with different ages of vines. The winery’s team of harvesters picked the grapes from the younger vines in the lower part of the vineyard, whilst we took care of the older section. Jean-François explained that the harvest from the two areas would be kept separate in different vats and aged separately until the end of the ageing process, when they will be blended together to form the Clos des Cornières wine.

Adopt a vine and meet an organic winemaker

This year, the quality of grapes is exceptional thanks to the warm and dry weather. Even if the grapes are small as a consequence, they are in great condition and of a very homogenous maturity. Jean-François directions were therefore very straight forward; pick everything!

Harvest Experience Gift in Burgundy

We quickly got into the groove. Spread out among the rows we quickly filled up the crates, and once full, we brought them back to the beginning of the rows to exchange for an empty one. The crates were then loaded into the van to transport the grapes back to the winery.

Harvest your own organic vine in Burgundy

The winery harvest team used a person with a basket on his back to collect the grapes from each of the harvesters. The basket contains more grapes than the crates and gets very heavy. The porter then empties the basket into a trailer by climbing up a ladder and pouring the grape bunches over his head. The trailer is then emptied back at the winery. It’s a slightly different process, and we would see later that the grapes which arrive in the trailer are not treated in the same way as our grapes in the crates.
Once we’d finished picking the grapes, we went and had a look at our adopted vines in the Clos des Cornières vineyard for the clients of the Santenay red wine, and in the Les Crais vineyard on the other side of the road for the Santenay white clients. Jean-François then explained the different terroir that make up the Burgundy wine growing region and how that determines the lay out of the vineyard plots, before making our way back to the courtyard where we tasted a well-earned glass of Santenay white wine!

Winery visit and tasting in Santenay, Burgundy

We continued tasting the wines from Domaine Chapelle over lunch, before heading to the winery building where the grapes we harvested were waiting for us. It was now time to sort the grapes, and as Yannick, the Technical Director, said, the task was made relatively easy because we had worked so hard in the vineyard and the grapes were in excellent condition! To sort the grapes, we tipped out the crates onto the sorting table, which has a vibrating conveyor belt to shake off any water when it rains. We removed any damaged grapes or ones that weren’t yet ripe enough, as well as any leaves, snails or other stowaways from the vineyard!

Harvest and grape sorting exprience in an organic winery in France

The grapes then fall either into a destemming machine or directly into the vat. The grapes from the winery’s harvest team were separated from the stems before being put into the vat. The bunches harvested by the Gourmet Odyssey clients were put directly into a vat because the harvest took place over 3 days. If we had separated the grapes from the stems we would have pierced the skin of the grapes a little, the juice would have fallen to the bottom of the vat, and would have risked starting to ferment before the vat was full, which would be more difficult to control. Putting the whole bunches into the vat produces a stronger, more tannic wine. It will be aged separately from the other vats, and then blended with the other wines from the Clos des Cornières vineyard later to produce the final wine.

Organic winery visit and harvest course in Santenay, Burgundy

We also saw the press used for the white wines. The grapes used for the whites are sorted and pressed as soon as they arrive back at the winery. The juice is then put into a vat before the fermentation process begins. The grapes from the Les Crais vineyard were harvested on the 24th August, as the thinner skinned chardonnay grapes had reached their optimal maturity before the pinot noir. The fermentation had already begun for the Santenay Village white!
The fermentation period will also be the maceration phase for the red wines, where the wine will extract the colour and aromas from the skin and pips.

Wine-making and vine adoption experience in France

Jean-François explained how they manage the fermentation by regulating the temperature. The winery doesn't use any added yeast, relying solely on the yeast cells that are naturally present on the grape skins, so it is more difficult to predict when the fermentation will start and how it will evolve. If the temperature is too low, the fermentation has a hard job getting started, but if the must gets too warm, the yeast cells will die and won’t finish transforming the sugar into alcohol. The temperature is controlled using immersion heaters that are placed into the vats and have either hot or cold water pumped through them to heat or cool the must as needed.
Over the next few weeks, the team in the fermentation hall will be on tenterhooks as they monitor the progress of the different fermentations. The next step will be to rack the first wines to separate the wine from the solid matter of stems, skin and pips, but we’ll cover that in more detail during the next Vinification Experience Days at the start of next year.
Many thanks to all the team at Domaine Chapelle for welcoming us and for replying to our numerous questions with passion and good humour!

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Participating in the work in the vineyard in France’s Loire Valley


During the spring of 2020, whilst we were all in lock-down, the vines were soaking up the plentiful sun in the Loire Valley, growing rapidly and abundantly.  And so we were impatient to get back to Château de la Bonnelière for a Wine Discovery Day, to learn about all of the work that goes on in the vineyard to grow and nurture the best possible grapes for making organic wine.
Adopt an organic vine and follow how to make wine in Loire Valley

Even though the organisation of the day called for a few changes to comply with the current situation, we were still able to meet one another over the traditional welcome coffee, to start learning about the winery, the wine-maker, Marc, and the progress of the year so far.
The main tasks for the day were leaf removal and green harvesting, jobs that are more normally done in July, but the precocity of the vines has decided otherwise this year.  The 2020 winter was mild for the most part, causing the vines to start growing earlier than usual, and that, combined with the warm and sunny spring, has meant that the vines are at least 3 weeks ahead of the stage that they would normally be at.

The first task was simple. It involved removing the leaves from in front of the grapes, so that they can get more sun.  This also allows for a better airflow around the grapes to avoid rot setting in on the grapes. 
The second task to green harvest was more technical and impressed our apprentice winemakers of the day!  The sun and warmth had also meant that the vines had been very productive.  In fact too much so!  We therefore had to reduce the number of bunches, to avoid disease or rot setting in, and to improve the quality of the grapes left on the vines.
You have to be careful to only remove the grape bunches that are growing too high up the vine, or from where there are too many bunches growing on the same vine.  A detailed but decisive job!  But as usual, the mission was perfectly accomplished by our apprentice winemakers as you can see. 

Offer an original gift for wine lovers with an vine's adoption in Chinon
Learn winemaking with Gourmet Odysssey in Loire Valley

And what’s more, we finished just before the rain arrived!  We headed to the barn for lunch, a hearty beef and carrot stew that had been slow-cooked by Mme Plouzeau and was sure to recharge our batteries for the afternoon.

Discover wine french area for wine lovers

We enjoyed some of Marc’s delicious wines over lunch, including some of the older vintages of the Clos de la Bonnelière, where the Gourmet Odyssey adopted vines are located.
The weather cleared in the afternoon, and so we went for a little walk to see the young sauvignon blanc vines that have been recently planted.  Along the way, we discussed the organic and biodynamic methods used to nurture the vines.  The walk finished with a quick tour of the fermentation hall and the chai used for bottling and storing the wine.  These are both places that we will spend more time in during the Harvest and Vinification Experience Days.

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We’re looking forward to returning in September for the harvest and to see whether the 2020 vintage turns out as good as it is promising to be at the moment!

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Wine-making and blending course with the wine-maker in Saint-Emilion


After this complicated lock-down period, it was great to at last be able to re-start the Wine Experience Days at Château Coutet with the Vinification Experience Day.  The masks and hand gels were compulsory, but that didn’t dampen the enthusiasm and fun of the day.  We met up and introduced ourselves over a coffee and croissant on the lawn in front of the chateau.  Matthieu, who represents the 13th generation of this family of winemakers, presented Château Coutet and explained the diversity of soil and grape varietals that make it such an exceptional place where the vines, trees, and people live in perfect harmony for more than 400 years.

We then visited the cellar where Matthieu explained the fermentation cycles that have happened since last year’s harvest.  His passion and love for wine-making lights up his eyes and keeps us enthralled as he speaks.

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Another room in the cellar is home to the barrels used to age the wines, as is tradition in the Bordeaux region.  At Château Coutet, the aim is to not give the wine too much of a woody taste, so the percentage of new barrels used is on the low side, older, used barrels being preferred.

We then regrouped on the lawn in front of the château for the blending workshop.  Benoît, the Gourmet Odyssey oenologist, reminded us of the techniques used to taste wine, so that we could all speak the same language, and then we started to blind taste several different wines.  It’s always interesting to taste wines blind, so that we concentrate solely on the aromas and tastes that we perceive to analyse the wine, and not be influenced by the label.

We continued the blind tasting with the four different grape varietals that are grown at the winery.  Matthieu and Benoît then presented us with three different blends, giving us three completely different wines, using exactly the same ingredients, just in different proportions.  It helped us to better understand the complicated work to blend wines in Bordeaux, something that is an important skill for the wine-makers here.

Adopt-a-vine gift and learn the art of wine-making

After all of this hard work, we whet our thirst with the refreshing Claret de Coutet under the sunshine that started to peak out from behind the clouds.  It’s a vibrant and fruity wine, difficult to classify, as it’s between a red and rosé wine.

Tasting wines with the winemaker in Saint-Emilion

Over lunch, we discovered the estate’s red wines.  The 2016 Belle-Cimes, the château’s second wine, perfectly accompanied the revisited Landaise foie gras salad.  We then tasted two different vintages of the Château Coutet red wine, something that is always interesting to compare.  The 2017 is still young and a bit feisty, not yet having reached its potential despite being nice and fruity.    The 2014 is now starting to taste really good and we can see that the wine has started to mature nicely even if it can still be kept for a good 10-15 years.

We then had the good fortune to the taste the 2017 Demoiselles red.  It’s a select wine made from the best merlot and cabernet franc vine plots that are located on the limestone plateau and worked by horse.  A real treat.  The depth of aromas carries us afar, and the finesse of the tannins nicely wrap around the body of the wine.  A real journey of discovery!

After lunch, we headed out to visit our adopted vines in the Peycocut vineyard that overlooks the Dordogne valley.  It’s a magnificent setting from where you can also see the bell tower of Saint-Emilion’s church just 800 m away.  We each immortalised the meeting of our adopted vines with a few pictures, some of which were entered into the annual My Vine photo competition held by Gourmet Odyssey for the most creative photo with the vines.

Adopt organic vines in Saint-Emilion and make your own personalised bottles of Grand Cru wine

The day ended with a visit of the store room where the bottles are stocked.  Matthieu explained how the wine is bottled and the labels then applied, the last stages before the wine if finally ready for release.

Huge thanks to Matthieu for welcoming us and to Gourmet Odyssey for organising these days that are always such good fun and very informative.

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Wine Discovery Experience Day in the vineyard in Alsace


It was a real pleasure to find ourselves back in the vineyard for the Discovery Experience Day at Domaine Stentz-Buecher in Alsace.  Whilst we had been confined during the lockdown, the vines had been soaking up the sun and flourishing.  The past few months had been very busy for the winemakers in the vineyard as we were to find out.

Adopt some organic vines in Alsace.  The perfect gift for an organic wine lover.

After the introductions, we headed out into the vineyard, respecting the new social distancing norms of course!  Our first stop was the Rosenberg vineyard, where the Gourmet Odyssey adopted vines are located.  We took a few minutes to find the nameplate in front of our vines, take a few pictures, and encourage them to produce some good grapes for this year’s harvest!

Adopt a vine gift in Alsace to learn about how wine is made

 

We were accompanied by Stéphane and Céline, the brother and sister duo that have now taken over the running of the winery from their parents.  Stéphane explained the work that had been done in the vineyard over the winter to prune the vines and work the soil.

Vineyard experience gift

The relatively mild winter, and then the hot and sunny weather that has prevailed in France for most of the time since the beginning of the lockdown in mid-March, has meant that the vines have been thriving and have developed much faster than normal.  We could see that the grapes had already formed on the vines, and were at a stage that you would normally expect to see in July.  The flowering period had happened at the end of May in great climatic conditions.

Grapes appearing on the organic vines

We then headed to the neighbouring plot of vines, which had been replanted three years ago.  Stéphane explained the life cycle of the vines and how they are replanted.  This year will be the first time that the grapes will be harvested.  He explained how they have been pruned to form the desired shape.  Despite the pruning carried out in March, some of the vines had sprouted shoots from the trunk that are unwanted, so our job for the morning was to remove them, thus enabling the vines to concentrate their energy on the fruit-bearing branches, and to maintain their form.

We spread out amongst the rows and carefully removed the unwanted shoots.  The vines might be higher in Alsace than in other regions of France, but this job still involves lots of bending over!

Wine-making experience gift in Alsace

Domaine Stentz-Buecher, like all of the Gourmet Odyssey partner wineries, is organically certified, and Stéphane explained the organic methods that they use to work the soil and protect the vines from odium and mildew.

Back at the winery, we sat down to enjoy some of the wines from the winery.  The wine tasting session, guided by Céline, started with the refreshing Crémant d’Alsace pink sparkling wine.  This is the first year that the winery has made a rosé sparkling wine, and it received the thumbs up from all.  100% pinot noir, it has a good structure, whilst retaining the freshness and acidity that you expect from a sparkling wine.

 

Organic wine tasting gift and winery tour with the winemaker in Alsace, France

We then tasted the 2018 Riesling Tradition and the 2018 Muscat Rosenberg, before tasting the 2018 vintage of the Pinot Gris Rosenberg, which is the wine chosen for the Gourmet Odyssey adopt-a-vine clients.  Céline explained how the grape yields are voluntarily kept well below the limits authorised in Alsace, which results in the very aromatic, rich, and complex wines that characterise those produced by Domaine Stentz-Buecher.  We then tasted the 2017 Pinot Noir Tradition, and concluded the wine tasting session with the delicious 2016 Gewurztraminer Hengst Grand Cru, with a slice of the local lardon and walnut savoury Kouglof.

We continued tasting the wines and local delicacies over lunch of the typical baeckeoffe, a selection of local cheeses, and blueberry tart, accompanied by the 2018 Pinot Blanc Tradition and the 2017 Gewurztraminer Rosenberg.

In the afternoon, Stéphane explained the work left to do over the summer in the vineyard, and how the date of the harvest will be chosen for each individual vineyard plot and grape varietal.

Stéphane then took us on a tour of the cellar, starting with where the grapes will be received and pressed at harvest time.  He showed us the barrel room where the pinot noir wines are aged in oak barrels.

Organic wine cellar tour in Alsace

We ended the day in the room where the white wines are aged, either in huge old oak casks, or smaller stainless steel vats.  Stéphane’s explanations were accompanied by the intermittent gurgling sounds of some of the vats where the wines were still fermenting!

Many thanks to all of the participants and to Céline and Stéphane for sharing the passion for their profession.  We look forward to coming back in September for the Harvest Experience Day!

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Pruning and attaching the vines in Saint-Emilion


Arriving at Château Coutet for the first time is always an adventure.  Depending on the route that the satnav sends you, you can take the main entrance or the bumpy side tracks, it’s the charm of being in the countryside!

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We started the Discovery Experience Day and our Wine Experience with a coffee and croissant, whilst Benoît, the Gourmet Odyssey oenologist, explained the programme for this day dedicated to learning about the work in the vineyard.  We were then introduced to Alain David Beaulieu, the owner and winemaker at Château Coutet for the last 30 years.  He is now helped by his son, Matthieu, and his nephew, Adrien.  Château Coutet has been in the same family for 400 years and Alain is proud that his son and nephew will keep the tradition going for at least another generation.

Having put on our boots, the ground being particularly wet after the very rainy winter in Bordeaux, we started to explore the estate.  Alain explained the different terroir and different grape varietals that make up the 16ha of the winery.  It’s a magnificent place, preserved from intensive farming methods, and a large part of the family still live there amongst the geese, ducks and the two dogs, Largo and Wolfy, who seem to be perpetually looking for more affection.  Wooded areas without vines are preserved to conserve the biodiversity, something that is very important in nurturing the vines organically.

We also discovered the latest invention from Alain’s brother, Xavier, the viti-rover.  This is a solar-powered grass cutting robot used to keep the grass in check in some of the vineyard plots whilst disturbing the microbial life in the soil as little as possible.  Grass is a fierce competitor for vines, and so it is vital to control its growth in order to make quality wines.  In organic winemaking, only two options are available; cutting of turning the soil over.

Learn how wine is made organically

Having seen some of the Saint-Emilion half marathon runners pass though the vineyard, including Alain’s son, Matthieu, we made our way to the Peycocut vineyard where our adopted vines are located.  It is one of the most prized spots in Saint-Emilion, lying on top of a magnificent limestone plateau.  You can see the bell tower of the village church a few hundred metres further on.  We searched for our adopted vines, in front of which Benoît had placed a name board.  Many selfies and photos were taken with the vines, the most creative of which will have a chance of winning a magnum of wine in the My Vine photo competition.

Rent-a-vine-gift in an award-winning organic vineyard

Time now for the serious business of the day as Alain explained vine pruning to us.  There’s nothing like seeing it done to fully appreciate and understand the intricacies of this most important task.  It will determine the future potential yield of the vines, and the shape that the plant will take as it grows.  It’s a long job that takes from December until March.  There is just a few hectares remaining to prune at Château Coutet, and luckily so, as the vines are starting to weep.  When we prune the vines, the sap flows from the cut, and so we say it weeps.  It’s also a sign that the sap has risen once again from the roots to the above ground part of the plant, and that the buds will soon start to appear.

Learn how to prune vines with the Gourmet Odyssey Wine Experience

After pruning the vines, the cut branches need to be pulled away, and the remaining branch attached to the training wire.  This was our task for the rest of the morning.  From the attached branch, the future fruit-bearing canes will grow, and the grapes will appear later on in spring.  It’s a delicate job, because depending on the position of the branch, it is more or less difficult to bend enough to touch the training wire.  We were afraid to break them and thus compromise the number of grapes produced.  In pairs, we made our way down the vine rows in the plot of merlot.  It’s rewarding work, and we even found some wild leeks which would make a welcome addition to the salad at dinnertime!

Get inolved in working in the vineyard to help make your own bottles of personalised wine

We then returned to the lawn in front of the chateau for the aperitif, just reward for our efforts!  Alain served his Claret which is a surprising wine that can be classified between a rosé and a light red wine.  It is obtained by drawing the wine off from the vat at harvest time after one day of macerating with the grape skins.

Organic wine tasting gift in Saint-Emilion

We continued the wine tasting over lunch.  The 2016 Château Belles-Cimes wine accompanied the foie gras starter.  It’s the winery’s second wine which is made mainly from the young vines on the estate.  Its lighter touch refreshes the taste buds between two bites of foie gras.  The 2016 Château Coutet, which is a blend of merlot, cabernet franc, malbec and cabernet sauvignon, is more powerful on the palate, but still with lots of elegance.  It is also a blend of the three different terroir found at the winery of sandy, clay, and limestone soils, and paired wonderfully with the duck breast to taste another local specialty.

We then discovered the amazing story of the Emery wine.  One of the oldest bottles of Bordeaux, found by Alain some 15 years ago in the earth floor of the family cellar.  A plot of vines on the limestone plateau is now dedicated to producing a wine using the ancient techniques.  No tractors roll across the vineyard, everything is done by hand or with the help of a horse to work the soil, and the very old bottle is reproduced by a master glassblower.  Alain let us taste the 2017 vintage of the delicious Demoiselles cuvée, which is the same wine, just served in a more standard bottle.  The limestone terroir and painstaking manual work bring a minerality and finesse to the tannic structure that you rarely have the chance to taste.

After lunch we set off for another walk, where Alain spoke to us about the organic methods they use to nurture the vines, and explained the different work that needs to be done on the vines during spring and summer before the harvest.

We finished the day with a visit to the family cellar which looks a little like Ali Babar’s cave with all of the old Château Coutet vintages.  “Is 1967 the oldest?”  “No, I think there are some 1953s over in that corner” replies Alain!

Winery tour and cellar visit

Many thanks for this really interesting day.  We look forward to coming back to the winery for the Harvest Experience Day to discover the work that happens during this busy period.

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A day pruning the vines in Burgundy


We gathered under a glorious blue sky at Domaine Chapelle in the Burgundy village of Santenay on the 8th March for a Wine Discovery Experience Day to learn more about the work that the wine-maker gets up to in the vineyard.

The day got underway with an introduction in the garden, where Jean-François, the owner of the winery, told us briefly about the family history and their part in making Burgundy wines.  He explained his work philosophy, and the journey he undertook to converting the winery to being organic.

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We then made our way to the Clos des Cornières and the Crais vineyards, where we met up with our adopted vines.  It was the chance to take a few souvenir photos and participate in the “My Vine” photo competition in the hope of winning a magnum of wine.  Jean-François then started to explain the work in the vineyard, starting with pruning and covering all the main aspects up to when the grapes will be ready for harvesting in the autumn, something that is possible to participate in, during one of the Harvest Experience Days organised by Gourmet Odyssey.

Vineyard experience gift in an organic Burgundy winery

We then learnt how to prune the vines and the differences between the cordon de royat and guyot pruning methods.  The principal aim of pruning is to limit the potential yield of the grapes that each vine produces, and the winery looks to achieve yields of around 35 hl/ha.  Lowering the yield, means that the vine is more likely to be able to produce nice ripe and concentrated grapes for the harvest.  Pruning takes around three months, from January to March, and is the most highly skilled of the tasks.  Theoretically, it’s fairly easy to understand which branches to cut and which to keep.  But we quickly learnt that each vine is an exception to the rule, and so we have to adapt the approach slightly for each one, which doesn’t make the task any easier!

After pruning, the cut branches need to be pulled away from the vines.  After receiving our instructions, we spread out among the rows and started pulling!  It’s a fairly pleasant and rewarding job at first, but which we appreciate could become more difficult and repetitive day after day!

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Jean-François then finished explaining the jobs to come during spring to de-bud the vines, attach them to the training wires, remove the leaves, and treat the vines organically to protect them from fungi.

By this time, we had well-earned our aperitif, and so we headed back to the winery courtyard to taste the Santenay Village white wine, accompanied by the traditional Burgundy gougères cheese appetisers.

We enjoyed the delicious and wholesome lunch of pike-perch terrine, beef bourguignon, some of the famous local cheeses, and a pear and blackcurrant chocolate entremets.  All enjoyed of course with three of the winery’s red wines, including the Clos des Cornières Santenay red.

The stroll through the vineyards was most welcome to enjoy the lovely scenery and to help with the digestion!  We were able to talk in more depth about the different surrounding terroir that make up the Burgundy landscape, and distinguish the wines from this mythical region.

Winery tour experience gift

This lovely day ended with a quick tour of the cellar.  We’re looking forward to coming back to the winery to participate in the Harvest and Vinification Experience Days to further our learning and understanding of the wine-maker’s work.  We all left with some great memories to recall when we open our next bottle of wine from Domaine Chapelle!

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Top online birthday gift idea for wine lovers


Are you looking for a great online birthday e-gift idea that you can give to a wine lover without waiting for delivery?  Adopt some vines with the Gourmet Odyssey Wine Experience and this original birthday present will give the birthday boy or birthday girl the unique chance to follow the making of their own personalised bottles of organic wine in an award-winning vineyard in France.

Adopt a vine as best online birthday present for wine lovers

Gourmet Odyssey will send an e-gift card and certificate by email to get their Wine Experience started straight away after they receive their birthday gift.  In their customer portal, they’ll discover more about the winemaker, wine, and winery, and will learn about all of the work carried out in the vineyard and cellar to nurture the vines, harvest the grapes, ferment and age the wine before it is ready for bottling.  The Gourmet Odyssey e-birthday Wine Experience also includes one personalised bottle of organic wine for each adopted vine given. 

Online e-gift certificate to adopt organic vines

You can also choose to include one or more Wine Experience Days at the winery.  There are three courses to choose from, each day covering the three main stages of wine-making.  The Discovery Experience Day focuses on the work in the vineyard to learn how to produce the best grapes come harvest time.  The Harvest Experience Day sees you pick the grapes in the morning and follow their journey into the fermentation tank.  And the Vinification Experience Day is focused on all the decisions that the winemaker takes to ferment, blend, and prepare the wine for bottling.  Each day gets the participants involved in the work of a winemaker, is valid for two people, and lasts a full day, lunch and wine-tasting included.  The Wine Experience Days can be included in the original birthday gift, or can be added at a later stage, something that is particularly useful for those group birthday gifts for a special 30, 40, 50, 60 or 70 birthday where you don’t know in advance how much the birthday kitty will reach.

Visit your organic adopted vines for an unforgettable experience

Each of the partner wineries, hand-picked by Gourmet Odyssey are organically certified, and are chosen for the quality of the wine as well as the friendliness and charm of the winemakers.  So you can rest assured that the wine included in the Gourmet Odyssey Wine Experience and the welcome at the vineyard will make for an unforgettable birthday gift that every wine lover will cherish for many years to come.

Learn more about the Gourmet Odyssey online Birthday Wine Gift Experience.

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What to get the person that has everything ?

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

From € 159 144

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