Adopt a Vine and Make Your Own Wine

with the Gourmet Odyssey Wine Experience

Visit www.gourmetodyssey.com for more information

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.

Add a comment

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!

Add a comment

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!

Add a comment

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!  

Add a comment

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.

Add a comment

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.

Add a comment

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.

 

 

Add a comment

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!

Add a comment

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!

Add a comment

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.

Add a comment

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.

Add a comment

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

Add a comment

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.

Add a comment

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.

Add a comment

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!

Add a comment

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!

Add a comment

Share |
RSS

About the blog

The perfect gift for a wine lover

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

From € 169

Tags

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

All Tags

Categories

Archive

Last Comments

Links