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Harvest Experience Day in Alsace at Domaine Stentz-Buecher


Last Saturday we were in Alsace for the Harvest Experience Day at Domaine Stentz-Buecher.  Our mission was to pick the pinot noir grapes located in the Steingrubler Grand Cru vineyard and learn about the work in the cellar during harvest time.

 

An original gift idea for wine lovers to get involved in harvesting the grapes

 

Domaine Stentz-Buecher is run by the brother and sister duo of Céline and Stéphane.  After a brief introduction to the day and the winery, we headed straight off out into to the vineyard, and climbed up to the Steingrubler vineyard, marvelling at the wonderful views on the way.  Céline instructed us how to pick the grapes, and how to choose which grapes to pick and which to leave behind.

We were then each given a pair of secateurs and a bucket and assigned in pairs to a row.  We started to pick the grapes, tentatively at first as we decided which grapes were worthy of putting into the buckets.  It’s been a complicated year for winemakers in Alsace, first because of the frost in spring that hit much of France’s wine-growing regions, and then due to the wet summer that saw mildew impact many of the vineyards.  These two phenomena have meant that the vines have produced far fewer grapes than normal, making the grapes we harvested all that more precious!

 

Adopt-a-vine and learn how to make wine in an award-winning organically certified winery in Alsace, France

 

Our buckets quickly filled up though, and we passed them under the rows to one of the waiting porters.  The grapes were then tipped into the basket on their back, and the empty buckets passed back for the next fill.

 

Great wine gift experience to get involved in the grape harvest

 

The porters then carried the grapes to the tractor and tipped them into the trailer.  It’s a physical job as the baskets quickly become heavy, and the Steingrubler vineyard is located on a fairly steep slope!

 

Learn how to harvest the grapes

 

Time flies by when you’re having fun, and before we knew it, we had arrived at the bottom of the vineyard and the end of the rows. 

We then headed to the Rosenberg vineyard where our adopted vines are located.  These had been harvested earlier in the week, because the grapes had reached optimum maturity and couldn’t wait any longer.  We spread out among the rows in search of the name plate designating where each of our micro-plot of vines started and took a few photos to immortalise the moment.

 

Rent-a-vine in an organic Alsace winery

 

We then followed the grapes back to the winery, where Stéphane was waiting for us to put the grapes into the vat.  We emptied the bunches of grapes into a de-stemming machine that separates the berries from the stalks.

 

Following the grapes on their journey into the cellar

 

The grapes then fall into a vat.  Stéphane explained how the fermentation process will transform the grapes into wine, and the work needed to extract the colour and tannins from the skins during the maceration process.

 

Harvest Experience Gift in Alsace

 

We then headed back into the courtyard for the wine tasting session that Céline had prepared to discover the breadth of the organic wines produced at Domaine Stentz-Buecher.  After the Crémant d’Alsace sparkling wine, we tasted the 2019 Pinot Gris Rosenberg, the wine chosen for the Gourmet Odyssey Wine Experience, followed by the elegant 2016 Sylvaner Vielles Vignes, and the delicious 2018 Riesling Ortel.  Then came the intense 2018 Pinot Noir Old Oak, which is the wine made from the vines that we had picked.

 

Discovering the breadth of Alsace wines

 

Over lunch, we tasted the 2019 Pinot Blanc and Pinot Noir Tradition wines, finishing with the aromatic 2018 Gewurztraminer Rosenberg.

Back down in the cool of the cellar, Stéphane then explained how the white grapes are pressed and left to clarify in the holding tanks for up to two days before being racked to separate the clear juice from the solid matter that has settled in the bottom of the vat.

 

Learn how grapes juice is fermented and tunred into wine

 

We finished the day in the room where the white wines ferment and age. Stéphane explained how he will closely monitor the wines through the fermentation stage as the sugar is transformed into alcohol.  We’ll be spending more time here during the Vinification Experience Days next year to learn about the rest of the wine-making process and to see how our wine is developing.

And so the day drew to a close.  Many thanks to Céline and Stéphane for a really enjoyable day.

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Participate in harvesting Saint-Emilion Grand Cru grapes


At the end of September we joined the winemakers at Château Coutet in Saint-Emilion for the Gourmet Odyssey Wine Experience Harvest Days.  The aim of these days is to get involved in picking the grapes and following their journey into the cellar to discover the work at the winery during the harvest period.  It’s a busy time for the winemakers and really exciting to be a part of!

 

A great gift idea for wine lovers.  Adopt aome organic vines and get involved in harvesting the grapes

 

Over coffee and croissants, we started to get to know Mathieu, Alain and Adrien, the winemakers at Château Coutet, and Benoît, the Gourmet Odyssey wine expert.  The amazing family history at the winery started several hundred years ago in this beautiful wine-growing region on Bordeaux’s right bank.

We started the day by visiting the vineyard where our adopted vines are located.  They grow in the best area of the Saint-Emilion vineyards, up on the famous limestone plateau.  The vines are old, and produce some of the estate’s best grapes.  The view is marvellous, and we could see across to the bell tower of Saint-Emilion’s church, just a few hundred metres away, and down to the Dordogne valley below.  We each took a few minutes to visit our adopted vines.

 

Rent a vine in Bordeaux, harvest the grapes and follow the making of your own personnalised bottles of wine

 

We then got equipped to start the harvest.  The winemakers explained which grapes to pick and which to leave on the vines.  The good bunches are found where the vegetation starts to grow, close to the bottom training wire.  The bunches that grow higher up appeared later and are not at the same level of maturity, so it’s better to leave them as they would diminish the quality of the wine.

 

Learning how to harvest grapes

 

A pair of secateurs in one hand and a basket in the other, we were then ready to start harvesting the grapes.  We picked a plot of merlot grapes, one of the main grape varietals grown at the winery, located on the clay-limestone hillside.  We were two to a row, one on either side, but not exactly opposite each other to avoid cutting the fingers of our partner!

 

Grape harvest experience gift in France

 

Once our baskets were full, we emptied them into a crate that we then carried and put on the trailer behind the tractor.

 

Grape picking experience gift alongside the winemakers in Saint-Emilion

 

The grapes are low to the ground and at times are well hidden behind the leaves. You need to pay attention to not leave any behind or to cut your fingers!  Having harvested a few rows, we finished the morning by following the tractor back to the winery to clean the material and tidy it away.

The glass of Clairet wine served for the aperitif was very refreshing and awoke our taste buds for lunch and the tasting of the other wines produced at Château Coutet.  It’s an unusual wine, between a red and a rosé, which was at first made just for the private consumption of the family, but has proved to be very popular with the clients as well, and now has firmly established its place alongside the range of Saint-Emilion Grand Cru wines.

Once seated, we started lunch with a winemaker’s salad, accompanied by the 2019 Château Belles-Cimes, the winery’s second wine.  It’s made from the young vines which give a fruitier wine that can keep for around 10 years.

 

Enjoying lunch with organic wines from the winery

 

The stuffed guinea fowl with foie-gras and morille sauce paired delightfully with the complexity of the 2017 Château Coutet.  It’s a blend of the four grape varietals grown on the estate; Merlot, Bouchet, Pressac, and Cabernet Sauvignon, and of the three soil types. A real treat!

We finished lunch with the Demoiselle wine made from the oldest vines grown on the limestone plateau.  They are nurtured by hand and horses are used to till the soil.  It’s a very elegant wine that takes you back in time to how wines used to be made centuries ago.

The afternoon was devoted to the second stage of work during the harvest to sort the grapes and put them into the vats and barrels.  We manually sorted the grapes, as is done for the Demoiselle wine, separating the grapes from the stem by hand.

 

Selecting and de-stemming the grapes by hand

 

The day ended with a visit of the fermentation hall where the winemakers explained the work done during the maceration and fermentation stages to transform the grapes into wine.  We’ll pick up from here during the Vinification Experience Days next year, when we’ll get the chance to taste the wines during their ageing phase, and better understand the work of the winemaker in the cellar.

 

Learning about the work in the cellar at harvest time

 

Many thanks to the winemakers for their warm welcome, for taking the time to explain their work, and for sharing their passion for their profession.

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Adopt-a-Vine and participate in the grape harvest in Burgundy


We welcomed our apprentice winemakers to Domaine Chapelle in the picturesque Burgundy village of Santenay on the 18, 19 and 20th September for the Harvest Experience Days.  The aim of this fun gift for wine lovers is to discover the work of the winemaker, and the agenda for the day to roll up our sleeves, get involved in harvesting the grapes and follow their journey through the sorting table and into the fermentation vat.  We also learn about the work in the cellar during harvest time during the maceration and first fermentation stages.  The weather wasn’t always fair, but for the rain didn’t dampen our spirit!

Adopt organic vines in Burgundy and get involved in the garpes harvest

After an introduction to the day, Jean-François Chapelle spoke with passion about his profession, winery, and winemaking in Burgundy.  We then got kitted up for the harvest in the Clos des Cornières vineyard, a plot of vines in front of the chateau where the adopted vines of the Gourmet Odyssey Wine Experience are located.

Jean-François explained how the work at harvest time is organised and the importance of selecting which grapes to pick to ensure only the good ones are picked.  2021 has been a particularly difficult year.  In April, a huge frost across the Burgundy winegrowing region meant significantly less yields in many areas.  Then the heavy and frequent rainfall meant that it as impossible to treat and protect all the remaining grapes in time.  Mildew and odium set in, further reducing the quantity of grapes, so it’s a very small harvest this year.

Harvest Experience Day at Domaine Chapelle with Jean-François


It was then time to start harvesting!  We had to be careful when choosing which grapes to cut and put into the crates, having to remove any berries that weren’t up to standard.

Harvest Experience gift in Burgundy


It’s a long and hard job, as we soon learnt.  Once we’d removed the imperfect grapes, sometimes there weren’t many remaining on the bunch!

A great gift for all wine lovers.  Adopt-a-vine in Burgundy and harvest the grapes

 

Once we had filled a crate, we brought it back to the beginning of the row, but with the small bunches, we managed to fill far fewer crates than normal!

A great gift idea for two.  Harvest graes from your own vines in Burgundy


After a couple of hours of harvesting, the aperitif served in the garden or cellar depending on the weather of the day, was very welcome! To start, the 2018 Santenay Village chosen for the white Wine Experience clients, accompanied by the delicious cheese gougères.

Wine tasting gift with the winemaker at the winery in Burgundy


We then sat down to a lovely lunch, prepared by a local caterer in Meursault, accompanied by three other wines, the 2019 Burgundy Chardonnay, the 2018 Santenay Clos des Cornières (the wine chosen for the red Wine Experience clients), and the 2016 Santenay Gravières Premier Cru.

Harvest Experience Day and lunch at the winery in Burgundy


After lunch, we headed to the cellar to put the grapes we had harvested in the morning into the vats.

The grape bunches are first emptied onto a vibrating table that removes any grapes that had been shrivelled up by the sun, or water droplets if the grapes have been picked when raining.  They then move along sorting table on a conveyor belt for a final sort to remove any unwanted grapes or leaves that might have made their way into the crates.  At the end of the sorting table, the bunches fall into a de-stemming machine where the grapes are separated from the stalks, and then fall into a trolley, a floor below in the vinification hall.

Sorting the harvested grapes


The trolley is then pushed to another conveyor belt, that climbs up and lets the grapes fall into the vat.  After a year’s work, it very satisfying to be able to at last start the wine production side of things!

Follow the grapes on their journey into the vats


The grapes that are in the vat will be left to slowly macerate at a low temperature to keep the aromatic potential of the wine.  The fermentation will take around 15 days, at the same time as the colour and tannins are extracted from the skins during the maceration phase. Each vat will have the cap or skin and pips pushed down into the juice twice a day to help the maceration, which will last for about three weeks.

Then the wine will be racked to obtain the free-run wine, and the remaining solid matter of skin and pips will be pressed to obtain the press wine.  Then the ageing phase will start that will go on for the next 12 to 18 months!

There’s lots of work to produce a quality wine, but the effort will be well worth it once the bottles are ready to be tasted!  We’ll learn more about the work in the cellar during the ageing and bottling processes during the Vinification Experience Days.

And so the day, full of great exchanges and rewarding work, drew to a close.  We hope to see you back at Domaine Chapelle soon, or at one of the other Gourmet Odyssey partner wineries!

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Harvest Experience Day in the Languedoc


Harvest season is once again upon us, and last weekend we headed to the Terrasses du Larzac wine-growing region in the Languedoc for a Harvest Experience Day at Château de Jonquières.  The sun was shining and the grapes in perfect condition, so all was set for a great day.

 

Adopt-a-vine in the south of France and get involved in harvesting your grapes

 

After a quick introduction to the winery, region, and family history by Charlotte and Clément, the 32nd generation of winemakers at the winery, we made our way to the plot of Syrah vines that we were to harvest.  Charlotte explained which grapes to pick and how to pick them, and also showed us which grapes to leave behind so as to ensure that only the grapes that were fully ripe are used to make the wine.

 

A great present for wine lovers.  Get involved in the harvest of the grapes in the Languedoc

 

Clément then equipped us each with a bucket and pair of secateurs, and assigned us our rows.  We then started to pick the grapes, slowly at first as we checked that we had indeed understood Charlotte’s instructions.  But we soon got the hang of it, and the buckets started to quickly fill up.

 

Adopt-a-vine and pick grapes in the Terrasses du Larzac

 

The task was made that much easier thanks to the quality of grapes, which were in very good condition, and so needed very little sorting.  When in doubt whether any grapes were ripe enough, the best way to tell is to taste them, and we needed no encouragement to do so!  You can taste straight away whether the grapes are ripe, because they are deliciously sweet.  The unripe ones, even though they may at first look ripe, are too sharp.

 

Grape harvest experience gift for wine enthusiasts

 

Once we had filled our buckets we emptied them into some crates, which we then loaded onto the trailer behind the tractor.  We then took another crate and headed back to the rows to continue our harvest.

 

Organic harvest experience gift in the south of France

 

Having picked all the grapes in the plot of Syrah, we then followed their journey back to the chai.  We then emptied the crates into the de-stemming machine to separate the grapes from the stalks.

 

Participate in the grape harvest

 

The stalks are jettisoned from the machine and will be spread in the vineyards to return some nutrients to the soil.

 

The de-stemming machine in action

 

The grapes fall into the pump which transports them to the vat where they will start the transformation process into wine.

 

Grapes at harvest time

 

After the full morning’s programme, we made our way into the courtyard of the chateau, where Charlotte served us a lovely fresh glass of the 2020 Lansade white wine, a mineral wine that is a blend of 70% Chenin Blanc, and 30% Grenache Blanc.

 

Organic wine tasting experience gift in the south of France

 

We then sat down to a delicious lunch, prepared by a local caterer, starting with a starter of terrine de porc aveyronnais and taboulé, accompanied by the 2020 Lansade red, the wine chosen for the Gourmet Odyssey Wine Experience.   We enjoyed the richer 2019 Baronnie red with the duck main course, the 2020 Baronnie white with the cheese platter, and finished with the 2020 White Label wine with the strawberry macaron dessert.

After lunch, we strolled through the village and vineyards to visit the plot where our adopted vines are located.  They were heavily laden with grapes, but they weren’t quite ripe enough for picking yet.  We each took a few minutes to locate our micro-plot of vines and take some souvenir photos!

 

Organic rent-a-vine gift and harvest experience

 

Harvesting isn’t just about picking grapes though!  Back in the chai, there is much to do, and that is where Clément spends most of his time during the harvest.  He explained the fermentation process and how he keeps the wine must in contact with the skins during the maceration process to extract the colour and tannins from the grape skin and pips.

 

The fermentation vats in the cellar

 

He showed us the mustimeter that he uses to analyse the sugar content of the juice that reduces during the fermentation process as the sugar is turned into alcohol.  He also explained the differences between making red, white, and rosé wines.

 

Analysing the grape juice at harvest time through the fermentation stage

 

We finished the day with a final tasting, first of the juice from the grapes we had picked that morning.  It was deliciously sweet and very enjoyable.  We then compared it to the juice from another vat of Syrah that had been picked earlier in the week and had already started to ferment, noting the difference in colour, smell and taste.

Many thanks to Charlotte and Clément for their warm hospitality, and to all of the Gourmet Odyssey apprentice wine-makers for their hard work and jovial humour throughout the day!  We’ll be back at Château de Jonquières next year for the Vinification Experience Days to discover the work that lies ahead to age, blend and bottle the wines.

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Working in an organic vineyard in the Loire Valley


Throughout June, we had the pleasure of organising the Gourmet Odyssey Discovery Experience Days again at Château de la Bonnelière and to get to meet our adopted vines once more!  After this chaotic year, we were very happy to enjoy and share these fun times!

 

Rent-a-vine gift in the Loire Valley

 

The welcome coffee, taken in the château’s barn, enabled us to get to know the winery and its owner, Marc Pouzeau.  Château de la Bonnelière is a family run winery which Marc has been running since taking over from his father in 1999.

 

Wine-maker gift experience

 

To help get us acquainted, Marc explained the Chinon appellation system, and the location of the winery’s different vineyard plots, all of which are to be found on the left bank of the River Vienne.  He also explained his philosophy for working organically, and how he strives to produce wines that express the uniqueness of each plot of vines.

We then headed into the Clos de la Bonnelière vineyard, where our adopted vines are located. We started by taking a few photos to remember the moment by!

 

Organic adopt-a-vine gift experience in the Loire Valley

 

The aim of the day was to learn about all the different stages of work in the vineyard.  Marc brought us up to speed on what his team had been busy doing since the last harvest, with particular emphasis on the most crucial task of pruning which kept everyone busy at the start of the year.

 

Get invovled in working in the vineyard alongside the wine-maker

 

Marc then showed us our task for the day to remove some of the leaves from the vines, and to de-bud them.  De-budding is necessary to remove the small unwanted shoots that have grown, and won’t produce any grapes.  And to help the grapes ripen better, we take away some of the leaves east-facing leaves in front of the grapes on the side facing the rising sun.

 

De-budding the vines

 

One of the groups also had the pleasure of weeding a plot of young sauvignon blanc vines.  In May, Marc planted one hectare of vines opposite the winery.  Young vines demand much attention to water them and weed around them.  With the rain of the previous weeks, watering wasn’t a problem, but the weeds had grown rapidly and were starting to suffocate some of the vines.

 

Weeding in the plot of young vines

 

The morning finished, it was now time to taste the organic wines produced at Château de la Bonnelière, and sit down for lunch, which we enjoyed outside whilst continuing our conversation with Marc.

 

Wine-tasting gift experience with the wine-maker in the Loire Valley

 

As is often the case in Chinon, after a big wholesome meal, the urge for a siesta was strong!  But we still had some more to see and discover!  We made our way to the cellar for an introduction into the wine-making side of things, something that we will cover in more in depth during the Vinification Experience Days.  But before then, we’ll be back to harvest the grapes in October. Many thanks to Marc for these really interesting and informative days.

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An original gift to discover the work of an organic wine-maker in the vineyard in Burgundy


It was a pleasure to welcome our apprentice wine-makers for the Discovery Experience Days at Domaine Chapelle in Burgundy in June and July.  The aim of these days is to learn all about the work in the vineyard to produce the best possible grapes at harvest time, and to participate in some of the work alongside the wine-maker.

 

Adopt-a-vine in an award-winning organic winery in Burgundy and learn about all of the work that goes into making wine

 

After the introductions, Jean-François Chapelle, the owner at the winery, explained the history of wine-making in Burgundy, that of his family, and his journey that led him to transform the winery to being organically certified.

We then headed out into the vineyard to meet our adopted vines, give them some warm words of encouragement, and take a few souvenir photos before learning about the vegetative life cycle of the vines and the work carried out during the different seasons.

 

Adopt your own vines and follow the making of your own personalised bottles of wine

 

Pruning takes place between December and March and is the most important job in controlling the maximum number of grapes that each vine produces, directly impacting the quality of the wine.  It also gives the shape to the vines to help facilitate the work needed to be done.

With the arrival of spring, the buds start to burst on the vines, forming the first branches which grow rapidly in May, keeping the wine-makers busy in the vineyard to ensure that all of the branches are supported by the training wires and don’t fall to the ground or become entangled with the branches from the neighbouring rows.

 

Learn about all the work that happens in the vineyard to nurture the vines organically

 

Training the vines has to be done with care so as to not damage the fruit-bearing branches.  The wires are then clipped together to hold the branches more tightly in place.  This is one of the jobs which our apprentice wine-makers helped out with, even doing so on one occasion with a little rain that gave us a good insight into what it’s like when the weather isn’t at its best!

 

Getting involved in the work in the vineyard

 

The vines are trimmed just above the training wires to limit the growth of unnecessary vegetation, keeping the grapes better exposed to the sun and ventilated which will help them grow and ripen in the best conditions through the summer months.

The vines are treated organically throughout the spring and summer depending on the weather and amount of rainfall.  This year has been particularly difficult due to the frequent rainfall, and has meant that the wine-makers have had to adapt how they work.   We were able to notice the difficulty and delays due to being unable to get the tractor in the vineyard with so much rain.

 

Organic treatments

 

After our mornings spent in the fresh air, the aperitif and tasting of the Santenay white wine made from the adopted chardonnay vines at Domaine Chapelle, accompanied by some gougères, was most welcome!

The delicious lunch, prepared by a local chef, was the occasion to learn more about wine-making in Burgundy, and to taste three other wines from Domaine Chapelle, including the Clos des Cornières red wine made from the pinot noir vines that other clients had adopted.  It was a very enjoyable moment, full of interesting discussions.

 

Taste organic wines in Burgundy with the winemaker

 

In the afternoon, Jean-François took us to see the new plot in the Clos des Cornières that had been recently replanted.  He explained the work done to remove the old vines and replace them with young vines and the economic implications involved.  Following the harvest, the old vines were pulled up and then the plot was left fallow for three years to regenerate the nutrients in the soil, then after the vines were replanted you have three years without a harvest, and then you have a low quality harvest for the following three years.  In total it will be at least 10 years before the winery will start to enjoy a quality harvest from the plot!

 

New vines need to be planted to replace old ones

 

We then returned to the winery for a quick tour of the vinification hall and cellar to see where the grapes will journey to at harvest time, and where they will be transformed into wine, and aged before being ready to be bottled.  We’ll learn more about the stages in the Harvest and Vinification Experience Days.

 

Winery tour gift experience with the winemaker in Burgundy

 

Thank you to all the participants of the Discovery Experience Days.  As always we spent some really interesting days with you, and we hope to see you again soon for the harvest.

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Adopt vines in the Rhone Valley with Gourmet Odyssey


Another great discovery for Gourmet Odyssey Cheli and Jérôme Busato, winemakers at Château Cohola in Sablet, have welcomed us to their boutique organic winery and made their oldest and best plot of Grenache vines available to be adopted. Their winery is nestled on the foothills below the Dentelles de Montmirail in the southern Côtes du Rhône region, and they tend to it with all of the passion and enthusiasm of the other Gourmet Odyssey Wine Experience partner winemakers.

Starting today, you can adopt organic vines at Château Cohola for the 2022 vintage on the Gourmet Odyssey website, discover the work of the winemakers, and follow the making of your own organic wine.  Keep updated with the developments in the vineyard and cellar through the newsletters and photos from the wine-makers, from the skill needed to prune the vines right through to the bottling of your wine, complete with your own personalised labels.  You can also choose to add some days at the winery to meet Cheli and Jérôme, and help them nurture the vines, harvest the grapes, or work in the cellar.  Follow this link to learn more about the Gourmet Odyssey Wine Experience.

Meet the winemakers in their winery and enjoy a tasting and visit

You can also learn more about Château Cohola, their wine and the region.  The winery produces a great range of red, white, and rosé Côtes du Rhône wines in Sablet, one of the 21 communes allowed to add their name to the Côtes du Rhône Villages appellation.  They are regularly selected for the wine guides and produce award-winning wines.  For example, the Côtes du Rhône Villages Sablet wine chosen for the Gourmet Odyssey Wine Experience won a silver medal at the 2020 Paris Agricultural Show, won a bronze at the Millésime Bio organic wine fair, and was selected for the 2020 Bettane+Desseauve wine guide with a rating of 16.5/20.

Château Cohola in Sablet offers organic vine adoption
If you like Côtes du Rhône wines and are interested in organic wine-making, Château Cohola will be a real treat for your taste buds.  We can’t wait for the first wine experience days at the winery next year!

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De-budding the vines in Alsace


Céline, the wine-maker at Domaine Stentz-Buecher in Alsace, welcomed us to the winery for a Discovery Experience day to learn about the work carried out in the vineyard.  The weather was sunny and warm, as it had been in the region for a few days, meaning that the vines were flourishing, and so there was lots to do keep their growth under control.

 

Meet the winemaker in an organic French winery

 

We listened with great interest as Céline introduced us to the Alsace wine-growing region and the winery, which she took over with her brother Stéphane from their parents to become the 4th generation of wine-makers in the family.  

She then took us into the vineyard where she explained the terroir and layout of the plots of vines.  The winery has 12 hectares of vines spread out over 74 different plots.  It allows Céline and Stéphane to work with all of the 7 Alsace grape varietals on different types of soil, and to achieve a great diversity in their wines.  The winery has the good fortune to boast 3 Grand Cru plots in the Steingrubler, Pfersigberg, and Hengst vineyards.  But it also means that there is much more work for the wine-makers to do, as they are constantly moving around to manage the different plots.

Stéphane brought us up to speed with the work carried out in the vineyard since the last harvest, such as pruning using the guyot double method, pulling the cut branches away, and attaching the remaining ones to the training wire.  With a yield of just 45 hectolitres per hectare on average, and as low as 17 hl/ha for the old vines, compared to the 60 hl/ha authorised by the AOC, the winery voluntarily reduces the amount of grapes produced with the aim of producing exceptional quality grapes.

After pruning, the soil is tilled to loosen and aerate it, which also helps it to soak up the rainwater.  Despite a month of continuous rain in the spring, with the return of the high temperatures, some of the vines lower down on the plain have started to suffer from drought.

Vine adoption in an organic vineyard in Alsace, France

We then headed to the Rosenberg vineyard to see our adopted pinot gris vines.  The Rosenberg vineyard is fairly large, and is cut into lots of small plots.  The name means the rose hill, because traditionally lots of roses were planted at the beginning of each row to warn against mildew.  We took a few photos of our vines, and saw how the vines had grown so far.

The vines flowered some 3 to 4 weeks later than the last 3 years, but is more in line with a “normal” year.  The branches have grown lots, and so they have been placed in between training wires, and the unwanted non-fruit-bearing branches removed.

It’s important to ensure the vines are contained between the training wires to make it easy for the tractor to pass through the rows, to improve the efficiency of photosynthesis, and to reduce the risk of disease if the leaves remain wet.  At Domaine Stentz-Buecher the training of the vines is done by hand.  It can be done by machine as we saw in a neighbouring plot, but Stéphane prefers not to as it can break many of the young shoots.

Vine de-budding session in an organic vineyard in France

We remove the young shoots that won’t become fruit-bearing as they drain energy from the vines.  In a plot next to our pinot gris vines, there were some unwanted shoots growing from the vine trunks, and so that became our mission for the day.  Stéphane explained that we needed to remove any shoots growing from ground level up till around 20cm.  Above 20 cm, we leave the branches because they can be useful for becoming the new branch left after pruning next year, useful if a branch breaks or has become too old and unproductive.  Any branches that remain are held between the training wires so as to not fall across the row where it would be at risk from being damaged.

To remove the branch, we slide our finger into the hollow between the branch and trunk, and push downwards until it falls away.  We then spread out to de-bud a row each.  It’s not a very complicated task, but when you’re bent over under a blistering sun, we quickly understood why Stéphane prefers to do so at 5am, and how long it must take to do all of the winery’s vineyards with just 2 or 3 people!   Especially so at the moment, as the vines can grow a couple of centimetres a day, and in a month a whole new branch may have grown and so you have to start again.

adopt a vine and come to help the winemaker in the vineyard

We worked diligently and then returned to the winery for a very well earned wine tasting session.  To start with, Céline served a naturally sparkling Crémant, made using the same method used in champagne but without any liqueur added, making for a drier than normal Crémant.

Visit and tasting in an organic winery in Alsace

We then tasted a Riesling Ortel, a Muscat, and a Pinot Gris Rosenberg to appreciate the diversity of the Alsace grape varietals.  We finished with a Pinot Noir Granit, one of the red wines made at the winery.  We then continued the wine tasting over lunch of a traditional Alsace baeckeofe, regional cheeses, and blueberry tart.

After lunch, we headed into the coolness of the cellar.  It had been redesigned to work using gravity as much as possible from the moment the grapes are put into the press and vats.  We saw the grape press and the room where the wines ferment in century old wooden casks, and the barrel room where the red wines and some of the whites are aged.

Cellar visit and adopt a vine experience in France

The day ended in the wine library where the oldest vintages are stocked, before concluding the day.  We learnt much about nurturing the vines, the winery’s philosophy behind making organic wines, and we met some fascinating people.  Many thanks to Céline and Stéphane for this great moment shared.  We’ll be back for the harvest!

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The wine-making and ageing process for Chinon wines


We were able to organise the Gourmet Odyssey Experience Days in June and meet up again with our adopted vines!  After more than a year’s wait for some, we were eager to learn more about the art of wine-making and ageing wines at the winery.

Marc Plouzeau, the wine-maker and owner of Château de la Bonnelière, welcomed us over a coffee, and introduced us to his family history at the winery, which covers some 30 hectares, spread out along the left bank of the Vienne River.  The wines are all made organically, most of them falling into the Chinon appellation.

Winery tour with the winemaker in Chinon, France

We had a busy programme in store, and to start with, we split into two groups.  The first visited the chai with Marc, and the second stayed with Louise for an initiation into the art of wine tasting.

To better understand how the wine-making techniques that Marc chooses to use impact the wine, it’s good to learn or refresh our wine-tasting skills, and so we tasted two different wines, breaking it down into steps to analyse our use of sight, nose and taste.

Wine making experience at the winery in france

We then tried to link that up with Marc’s explanations in the chai.  He covered all of the steps and work done during the fermentation and ageing phases.  Each wine is made to bring out the best of the terroir where the grapes are grown, and Marc explained the different choices he makes to age the wine in vats of barrels.

We headed to the fantastic cave beneath the Chinon fortress. At the entrance, we enjoyed lunch in the sun, pairing different Touraine Sauvignon and Chinon wines that Marc makes with the courses.

As tempting as the siesta was, we then went into the cave to put into practice what we had learnt in the morning.  Marc uses the cave to store and age his barrels of wine, as the conditions are ideal for a cellar, the temperature and humidity remaining the same all year round.

Wine tasting in a cellar in Chinon, Loire, France

We had the privilege of tasting the 2020 wines that are still in the ageing process, comparing wines aged in a vat, new and old barrels, and a press wine.  We noted how even though the wines hadn’t yet finished their ageing process, they each had very different characteristics.

Many thanks to Marc for sharing his vast knowledge and sharp wit!

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Making and ageing organic vines in Alsace at Domaine Stentz-Buecher


Today, we met up with the Stentz-Buecher family at their winery in Alsace to learn all about the work and skill to make and age their organic wines.  Domaine Stentz-Buecher is a family business as Céline explained to us, and she manages it with her brother, Stéphane.  They have both taken different paths to become wine-makers, and are complimentary in their work and their way of seeing wine.  They were with us to explain all of the work in the cellar to produce the best possible wines they can from when the grapes are picked right through to bottling.

Today, we met up with the Stentz-Buecher family at their winery in Alsace to learn all about the work and skill to make and age their organic wines.  It’s a family business as Céline explained to us, and she manages it with her brother, Stéphane.  They have both taken different paths to become wine-makers, and are complimentary in their work and their way of seeing wine.  They were with us to explain all of the work in the cellar to produce the best possible wines they can from when the grapes are picked right through to bottling.
We started the day in the vineyard, because that is where everything begins, and we visited one of the 74 plots that make up the winery’s 12 hectares of vines.  It’s necessary to have lots of plots to be able to express the diversity of the 7 grape varietals used to make Alsace wines.  Pinot Noir for the reds, Pinot Blanc, Pinot Gris, Sylvaner, Muscat, Riesling and Gewurztraminer for the whites, all planted in different types of soil on the hillside and the plain.

 

Adopt-a-vine gift in an organic Alsace Vineyard

 

In the Rosenberg vineyard, where our Pinot Gris adopted vines are planted, we saw that the branches have been placed between the training wires, and that the flowering period has just finished.  We could see the little grains that will become grapes.  To Céline it looks like they have grown since the day before!  It’s possible, because with the heat and rain at the moment, the vines can grow 2cm a day.  We took a few moments to take some pictures with our vines, because for the 2020 vintage, this is the last time that we’ll be coming.

 

Rent-a-vine gift in Alsace

 

On the way back, we looked at the different plots, their location, their exposition to the sun, and the different soil types.  All important features that will help give the wines their taste and aromas.

 

Alsace wine region gift experience

 

Before getting down to the practical sessions, we talked about wine-tasting.  It’s all about perception, and is a unique and personal experience for all of us.  We use all of our senses when tasting, and once stimulated, they send lots of information to our brain, who has the task of filtering and treating them.  For example, our ears enable us to analyse the bubbles in a crémant.  Our eyes tell us information about the colour of a wine, its intensity and tint, its viscosity, shine, and clarity.  Our nose adds information about the aromas, and our mouth for the taste and texture.  Each person perceives this information differently, and the good news is that we can all train ourselves to improve.

We then talked in more detail about aromas and where they come from.  Are they primary aromas that come from the terroir or grapes themselves, secondary aromas that result from the fermentation phase, or tertiary and due to the choices made during the ageing process?  To help us better understand the differences, Céline had prepared a little game to blind taste different wines, in a blacked-out glass and with covers over the bottles, so that we had just our nose and mouth to rely on.

 

Organic wine tasting gift experience in Alsace

 

We tasted the wines by two in order to try and identify the difference between them and why.  For example, we first tasted a Pinot Blanc Tradition with white peach aromas, and which was well balanced and fresh on the palate.  We then tasted a wine that was completely different, its golden yellow colour being more unusual, and revealing smoky and toasted aromas.  It was dry and full bodied on the palate.  In fact it was also a Pinot Blanc, but made from a plot of old vines and aged in barrels on its fine lees, which changes the primary and tertiary aromas.  We continued our comparisons, tasting 6 wines in total.

Now that we were experts in the art of wine-tasting, we headed down into the cellar to catch up with our Pinot Gris wine from where we had left it during the harvest time.  Stéphane reminded us of the relationship between alcoholic maturity, phenolic maturity, and the aromatic potential of wine.  The higher the degree of alcohol, the better the potential for keeping wine, but that counts for nothing if there aren’t expressive aromas, something that is linked to the phenolic maturity, which is achieved around a month after the alcoholic maturity.  The difficulty lies in waiting to have sufficient phenolic maturity without the alcoholic degree rising too much, which is why when it’s too hot and the alcoholic degree is reached prematurely in August, it doesn’t bode well for a good phenolic maturity.

Stéphane then explained the fermentation and vinification processes of the white and red wines, and then we headed to the part of the cellar where the wines ferment in the casks.  Some of the wines are still in the process of fermenting, because the winery only uses indigenous yeast, and lets the wines work at their own pace.  We could still hear some of the vats and casks gurgling away as the carbon dioxide escaped through the siphons.

 

Wine cellar gift experience Alsace white wine

 

The other wines such as the Pinot Gris Rosenberg had finished fermenting, and we had the chance to taste it directly from the cask.  It will soften a bit more over the summer, before being ready for Stéphane to filter and bottle.

We finished the morning in the barrel room to see where the red and some of the vielle vignes white wines are aged.  We asked lots of questions about the role of oak barrels, the difference between old and new ones, and the varying sizes etc.  We had a very enthusiastic group and some great interactions.

 

Wine-making gift experience Alsace

 

It was then time to head up and outside for an aperitif, starting with a naturally sparkling crémant, made using the Champagne method, but without the liqueur being added, accompanied by a savoury Kouglof.  We then sat down to a delicious choucroute, cheese platter, and black forest gateau, all accompanied with delicious wines of course!

 

Organic Alsace wine gift and winery visit

 

After lunch we returned to the cool of the cellar to see the wine library where the old vintages are stored.  It’s also a reception room for tastings and family meals.  Only the most promising vintages are stocked, and each year, Stéphane and Céline uncork several dozen bottles, taste them, and re-cork them to ensure that they are still good.  The oldest wine from the winery dates back to 1969.

The day ended with the bottling and labelling machine, where the wine is held in a vat before passing through a filter on its way to being bottled and corked.  The bottles are then labelled and boxed up at the end of the line.  The wine is then ready to join the cellars and glasses of organic Alsace wine enthusiasts around the world.  We can’t wait to taste the 2020 vintage of our Pinot Gris Rosenberg!  

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Learning to de-bud and train the vines in Saint-Emilion


We were very happy to return to Saint-Emilion for the opening of the 2021 vintage Wine Discovery Days at Château Coutet at the end of May and beginning of June.  The aim of these days spent with the winemakers, is to learn about all of the work necessary in the vineyard to produce the best possible grapes for the coming harvest. And as we found out, it’s a mammoth task!  Even more so, as we discovered the challenges of doing so organically!

 

Top gift idea for wine lovers.  Adopt vines in an organic Bordeaux winery

 

We got introduced to each other over a welcome coffee and croissant on the lawn in front of the chateau.  It’s a place steeped in history, and Adrien has a natural talent to recount it.

We started by wandering through the different vineyard plots to learn more about the various grape varietals and soil structures of the estate.  We were now experts in identifying the differences between merlot and cabernet franc, sandy and clayey soils!

On the top of the limestone plateau, we stopped in the plot were our adopted vines are located.  This is the best terroir at Château Coutet, and the vineyard is surrounded by some of Saint-Emilion’s most prestigious wineries such as Château Angélus and Beauséjour Bécot.  We each immortalised the moment and took a few pictures with our adopted vines.

 

Adopt-a-vine gift in a French organic winery

 

On one of the days, we watched a donkey tilling the soil, a method that respects this exceptional terroir as much as possible.

 

Organic wine experience gift in Saint-Emilion

 

There is always some participative work to do during the experience days, and we discovered how to de-bud the vines and raise the training wires, the two main tasks during spring.

The aim of de-budding is to select the branches best adapted to producing grapes on the vine.  It seems a little complicated at first, but Adrien’s explanations enabled us to quickly come to grips with it.  We each got stuck into the real work of a winemaker.

 

Wine-maker experience gift in an organic winery in France

 

Raising the training wires is an important job for several reasons, and is done by raising a wire either side of the row of vines, at the same time ensuring that the branches are spaced out and caught between the two wires.  Firstly, it helps to protect the vines from the wind by supporting the weight of the vegetation and grapes.  It also helps manage the shape and structure of the vines, making it easier for the tractor to pass through the vineyard, increasing the efficiency of the treatments, and improving the airflow around the leaves to reduce the risk of mildew.  After having listened to the instructions on how to do so, we spread out among the rows and started to raise the training wires.

 

Wine gift to learn about the work of an organic wine-maker

 

There isn’t much shade in the vineyard, and so the aperitif under the trees was very welcome.  After a few large glasses of water, we tasted the very refreshing Claret de Coutet, and its fresh fruit aromas awakened our taste buds for lunch.

The 2017 Château Belles Cimes, the winery’s second wine, is made principally from young vines, and is a Saint-Emilion wine with red and black fruit aromas that paired wonderfully with the foie gras terrine.

Food and wine pairings generally work best when matching a dish and wine from the same region.  The traditional south western French main course of magret de canard was enhanced by the 2017 Château Coutet, a blend of merlot, cabernet franc and cabernet sauvignon, with a touch of Malbec.  We then compared the wine with the 2016 vintage, which was a little more refined thanks to the extra year ageing in the bottle.

The Demoiselle red wine concluded the tasting over cheese.  The wine is made from the oldest vines that are worked by horse, and are pampered at each stage.  It’s a wonderful wine that captured the relaxed moment enjoyed in the shade of the trees in front of the winery’s old chapel.

After the excellent lunch, Adrien and Alain explained the advantages and challenges of cultivating the vines organically.  It’s something that is very important to them, as the vineyards of Château Coutet have always been organic.

 

Organic winery tour gift in Saint-Emilion

 

We finished the day with a visit of the fermentation hall and the family cellar where the old bottles are stored.

We look forward to coming back for the Harvest Experience days in September to learn more about the next stage in the work of a winemaker, and to share other great moments with the David Beaulieu family.

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The work in the cellar to make organic Burgundy wine


We were at Domaine Chapelle in the picturesque Burgundy village of Santenay the last two week-ends for the Gourmet Odyssey Vinification Experience Days.  The aim of this wine experience day is to discover the decisions taken and choices made by the winemakers to transform the grape juice into wine, age the wine, and prepare the wine for bottling.  To best understand the impact that the different choices have on the wine, it’s a day when we do lots of wine tasting!

After the welcome coffee, Jean-François recounted the family history, and explained the origins of the Burgundy AOC system, the notion of the terroir, and his reasons for converting the winery to being organic.  We then split into two groups and alternated between the different wine-making workshops.

Learning the art of wine-making during the Vinification Experience Days at Domaine Chapelle in Burgundy

Myriam, the Gourmet Odyssey wine expert, and Mark, the company’s founder, explained how to taste wines, how to identify different aromas, and the impact that different choices made during the wine-making process have on wine.  We learnt why it’s so difficult to describe an aroma, and that it is necessary to train our nose to better identify and remember the plethora of different aromas that can be found in wines.  We also learnt the difference between the primary, secondary, and tertiary aromas to better understand why a wine smells the way it does.

During this time, Jean-François led the other group on a visit of the fermentation hall and cellar, explaining the different phases of making and ageing wine.  We saw the different machinery and equipment used to better understand the organisation, planning, and technical skill needed to end up with quality wine.

 Visiting the cellar to see where the wines are aged in oak barrels

We then met up again to taste different wines that are still in the ageing process, from different containers and different terroir, to learn about the impact that new oak has on a wine compared to a barrel that has already been used for two wines for example.

 Tasting wines to learn about the impact that different choices play

The time had come for the aperitif, and we enjoyed a 2019 Santenay white wine that accompanied the gougères, a local Burgundy delicacy.

The wine tasting continued over lunch of other Burgundy specialties, a delicious parsley ham, and chicken in a mustard sauce, paired with Santenay village and Santenay Premier Cru wines from the winery.

After lunch we headed out into the vineyard to meet up with our adopted vines.  We thanked them for the grapes that they had produced for the harvest, and took some photos to immortalise the moment!

 Visiting our adopted vines

To finish the wine-making cycle, we then learnt about the work to prepare the wine for bottling, and to label them.

 Learning about bottling wine

They were a couple of very enjoyable days, and opened our eyes to the complexity and dedication needed to make great wine.

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Learning how to make wine in Saint-Emilion


At the end of May and beginning of June, we were finally able to meet up again for some Gourmet Odyssey Vinification Experience Days at Château Coutet in Saint-Emilion to learn more about the work of a winemaker after the harvest, right up until the wine is ready to be bottled.  Mathieu ad Adrien, the winemakers, welcomed us over a coffee and croissant to start getting to know each other.

The winery has been in the same family for over 400 years, and is full of great stories.  The Vinification Experience Day is the last in the Gourmet Odyssey cycle, and concentrates for the most part on the art of making and tasting wines.

 

Wine Experience gift at an organic winery in Saint-Emilion, Bordeaux

 

We started the days with a visit of the cellar where the wine-makers picked up where they had left off during the Harvest Experience Days.  The old buildings at Château Coutet take us back in time and we learn about the artisanal wine-making methods that have been passed down the generations to make and age wines in the oak barrels.

The cellar tour had opened up our taste buds and we were ready to start tasting the wines.  Benoît, Gourmet Odyssey’s oenologist, taught us the basics to better taste wines, and then we got down to business as we discovered the wonderful aromas and tastes of the wines that are currently still in the ageing process.

We got to better understand the role of the wine-maker and tasted different blends to learn what each different grape varietal brings to a wine, and how they interact with each other to create something entirely different again.

 

Tasting organic French wines

Now that we were expert wine-taster, we moved on to the finished wines, starting with the Claret de Coutet for the aperitif.  This wine, between a red and a rosé has a lovely fresh finish and is packed with red fruit.  Delicious!

 

We then sat down to lunch in the shade of the trees.  As the different courses were served, we discovered the wines from the chateau.  The 2017 Belles Cimes, a Saint-Emilion wine made from the estate’s young vines paired wonderfully with the Landaise salad.  We stepped up a notch in strength whilst maintain the finesse with the 2017 Château Coutet, which went with the main course of steak bordelaise brochette.  We then compared the wine to the 2016 vintage Château Coutet, which is slightly more mature having had an extra year ageing in the bottle.  These wines can age for 25 years in a good cellar no problem.  Mathieu and Adrien then give us the honour of discovering the 2017 Demosielle wine, made from the old vines on the limestone plateau that are worked by hand and horse.

 

Organic rent-a-vine gift

We then set off again to visit our adopted vines, climbing the hill until we reached the limestone plateau, surrounded by grand cru classé vineyards.  The view is magnificent, and we each took a moment to admire and take a photo of our adopted vines.

The day ended in the storage room to talk about bottling, corks, and labels which are the last steps in producing a bottle of wine.  We feed off Mathieu and Adrien’s passion.

Warm thanks to the winemakers for these very informative days, and the very enjoyable time spent together.

 

 

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The perfect Fatherís Day wine gift


It can be difficult to find the ideal Father’s Day gift for a wine lover, when he already has all of the usual wine accessories, and a well-stocked cellar. But don’t worry, we have the perfect idea for you! Give him a wine experience gift that he’ll remember for years to come. It’s not just a normal winery visit or wine course, but the adoption of his very own organic vines in France, and the following of the winemaker through the key stages of making his wine.

 

A great Father’s Day wine present

 

Your father will end the experience with his own personalised bottles of organic wine that his adopted vines have helped to make. He’ll follow the making of his wine through newsletters and photos from the winery explaining the effort and skill that goes into making a great organic wine. He can also get involved in working at the winery alongside the winemaker and participate in one or more of the key stages, such as pruning the vines, harvesting the grapes, or learning about the blending of the wines.

For an ideal Father’s Day gift, adopt some organic vines in France

It’s a very original Father’s Day gift that also helps to support independent organic wineries. We only work with winemakers who are passionate about their profession and who love sharing their passion and know-how. Our partner wineries are located in the major wine-making regions of France. The Loire Valley, Burgundy, Bordeaux, Languedoc, the Rhône Valley, and Alsace.

For an ideal Father’s Day gift, adopt some organic vines in France

When you place an order for one of our organic Wine Experience Father’s Day gifts, we’ll send out a welcome pack to you or directly to your father, containing some wine gifts, a personalised vine adoption certificate, the programme, and access code to activate his customer portal. For last minute gifts, we can also send you the certificate and programme by email. All your father then needs to do is let himself be guided through the different stages of the programme until his personalised bottles of wine are ready for tasting.

A great Father’s Day gift to share some great time together!

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De-budding the vines in the Languedoc at Château de Jonquières


We spent last week-end in the sunny Languedoc for a Gourmet Odyssey Wine Discovery Experience Day at the magnificent Château de Jonquières.  This winery, in the heart of the Terrasses du Larzac wine-growing region, is the latest addition to the adopt-a-vine partner wineries of the Gourmet Odyssey Wine Experience, and the wine-makers Charlotte and Clément gave us a very warm welcome.

 

Rent a vine and discover how to make organic wine in the south of France

 

Charlotte got the day underway with a brief introduction to the region and the winery, which has been in her family for over 900 years.  Together with her husband, Clément, they represent the 32nd generation!

The aim of the Discovery Experience Day is to learn about all of the work in the vineyard to produce the best possible quality of grapes for the harvest.  As we were to learn, there is lots to do that keep the winemakers busy.

The first plot we came to was planted with Syrah.  Here Clément explained how they had been pruned using the cordon de royat method.  Pruning is the most important of the tasks in the vineyard as it gives structure to the vines to make them easier to manage, and it improves the quality of grapes by limiting the number of bunches that each vine produces.

 

Original gift experience for wine lover to learn about making wine

 

Clément also showed us another plot, planted with chenin, a grape varietal used to make the white wines, and Charlotte explained how they had cleared a plot of old cinsault vines and had planted cereal to replenish the soil before they will plant new vines next year.  They have also planted a hedge of different types of trees to improve the biodiversity of the vineyard, and to act as a natural barrier to frost.

All of the wines at Château de Jonquières are organically certified.  We learnt the differences between conventional, organic, and biodynamic farming techniques.

The vines were at the start of the rapid growth phase when we visited.  Despite the hard work to prune the vines and limit their growth, there are always a few extra buds and shoots that appear, and so need to be removed to concentrate the plants energy on the fruit-bearing branches.  This is known as de-budding, and was the job we were tasked with for the morning.  Clément explained which ones to remove, those that grow low down on the trunk, from the roots, or the spurs that have more than two shoots.

 

Work alongside the wine-maker to help create your own organic wine

 

So we then spread out among the rows, and had a go ourselves.  At first a little nervously, but with the coaching of Charlotte and Clément, we gained in confidence.  It’s more difficult than you think because there are always a few exceptions to the rule, notably for shoots that are interesting to keep not for this year, but for next year’s pruning to help keep the balance of the vines.

We then visited two other plots that have recently been replanted to better understand the importance of planning for the future.

 

Wine Tasting gift experience in an organic French château, Terrassed du Larzac, Languedoc

 

Back in the courtyard of the château, we gathered for a well-earned aperitif.  Charlotte treated us to the 2019 Lansade white wine, followed by the deliciously pale 2020 Lansade rosé.  We continued the tasting of the wines over lunch, starting with the 2019 Terrasses du Larzac Lansade red, the wine chosen for the Gourmet Odyssey Wine Experience, which we enjoyed with the trio of starters, a terrine de délices de porc aveyronnais, taboulé, and gazpacho.  The main course was a succulent royal de bœuf, which had been slowly cooked for 72 hours at a low temperature, which paired fantastically with the 2018 Terrasses du Larzac Baronnie red.  Charlotte and Clément served the 2019 Baronnie white with the cantal, chèvre, and bleu d'auvergne cheeses, and we ended lunch with the 2020 white label red wine which accompanied the dessert.

After lunch we walked through the village to the vineyard that is home to the Gourmet Odyssey adopted vines, a vineyard of 80 year old carignan vines that were planted by Charlotte’s great grandmother.  We took a few minutes to find our adopted vines and admire the works of art that they each are.  Some even started to de-bud them with our new found skills learned in the morning!

 

Adopt a row of oragnic vines in the south of France and make your own personalised bottles of wine

 

Clément then explained all of the work that will be done between now and the time of the harvest.  The next stage will be the flowering that should happen in the next couple of weeks.

Back at the winery, we finished the day with a quick look at the chai to see where the grapes will be put into the vats and be transformed into wine.  We’ll be spending more time here during the Harvest Experience Days after the summer and the Vinification Experience Days next year.

 

Organic winery tour with the winemaker, Terrasses du Larzac, Languedoc, southern France

 

Many thanks to Charlotte and Clément for making it such an interesting and informative day.  We can’t wait to come back again!

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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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The perfect gift for a wine lover

Adopt a vine in France and let them follow the making of their own wine !

From € 169

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