Adopt a Vine and Make Your Own Wine

with the Gourmet Odyssey Wine Experience

Visit www.gourmetodyssey.com for more information

Harvest Experience Day in the Rhone Valley


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

The Harvext Experience gift in the Rhone Valley, France

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

Adopt a vine gift and personalised bottles of biodynamic wine

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

Grape harvest gift in the Rhone Valley

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

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

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

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

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

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

Organic wine tasting gift with the winemaker

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

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

Learning about the work at harvest time in the chai

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

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

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

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

Tasting the grape juice from our harvest

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

Add a comment

The 2020 harvest in Burgundy ends with the Pinot Noir


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

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

Harvest Experience Day Wine Making Experience Burgundy

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

Adopt a vine and meet an organic winemaker

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

Harvest Experience Gift in Burgundy

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

Harvest your own organic vine in Burgundy

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

Winery visit and tasting in Santenay, Burgundy

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

Harvest and grape sorting exprience in an organic winery in France

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

Organic winery visit and harvest course in Santenay, Burgundy

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

Wine-making and vine adoption experience in France

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

Add a comment

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


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

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

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

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

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

Discover wine french area for wine lovers

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

Offer an experience wine for wine lovers with Gourmet Odyssey

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

Add a comment

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


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

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

Top wine lover gift. Learn how to blend wines in an organic winery in Saint-Emilion

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

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

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

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

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

Tasting wines with the winemaker in Saint-Emilion

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

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

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

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

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

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

Add a comment

Wine Discovery Experience Day in the vineyard in Alsace


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

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

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

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

 

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

Vineyard experience gift

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

Grapes appearing on the organic vines

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

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

Wine-making experience gift in Alsace

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

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

 

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

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

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

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

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

Organic wine cellar tour in Alsace

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

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

Add a comment

Pruning and attaching the vines in Saint-Emilion


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

Top wine gfit idea for organic wine lover

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

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

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

Learn how wine is made organically

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

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

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

Learn how to prune vines with the Gourmet Odyssey Wine Experience

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

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

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

Organic wine tasting gift in Saint-Emilion

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

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

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

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

Winery tour and cellar visit

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

Add a comment

A day pruning the vines in Burgundy


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

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

Original wine lover gift. Adopt organic vines in France and get involved in making your own personalised bottles of wine

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

Vineyard experience gift in an organic Burgundy winery

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

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

Best Francophile wine lover gift. Adopt vines in Burgundy

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

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

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

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

Winery tour experience gift

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

Add a comment

Top online birthday gift idea for wine lovers


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

Adopt a vine as best online birthday present for wine lovers

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

Online e-gift certificate to adopt organic vines

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

Visit your organic adopted vines for an unforgettable experience

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

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

Add a comment

The search for resistant grape varietals


The vine is a plant from the creeper family, and was brought to France by the Romans.  Cultural exchanges are therefore at the heart of farming this plant.  Nowadays a wine produced in one region can be drank anywhere in the world, and French grape varietals such as Pinot Noir or Merlot are grown as far afield as the United States, New Zealand or South Africa, giving a different expression of the terroir they inhabit than found in Bordeaux or Burgundy.

Adopt a vine with Gourmet Odyssey

The impact of some exchanges have however made life very difficult to grow vines.  The most famous example being the arrival of phylloxera in Europe, an aphid of North American origin that decimated the vineyards throughout France  in the 19th century.  French agronomists found a cure by using a North American root from vines not suitable for making wine, and then grafting cuttings from French grape varietals onto them.  The American root stock is planted in the ground, and is unaffected by the aphid, and so resolved the phylloxera problem.

Other diseases, such as mildew or odium, also hail from the American continent, being transported with the help of commercial shipping.  These two fungi also decimated the French vineyards in the 19th century.  French researchers found two products to fight against the fungi.  Sulphur for the odium and copper for the mildew.

The vines are at risk from these two fungi in spring.  They only attack the parts of the vine above ground and that are growing.  They also need a combination of heat and rain to develop.  By spraying sulphur and copper at the right time, it is possible to limit their development and save the future harvest.

In the 60s, the petro-chemical industry developed synthetic products that were much more efficient than copper and sulphur in fighting these diseases.  The only problem being that they also destroy a large share of the other living organisms present in the soil, and we still don’t fully understand the impact of the residue that is then found in the wine and on the skin of the people who work in the vineyards.  With the better understanding we have today of the development cycle of mildew and odium, we are able to effectively fight most of the time against these two diseases using sulphur and copper, the only two products that are authorised in organic farming.
These two products are said to be “contact” products as they protect the plants from the outside and do not penetrate inside the plant.  However, they are therefore easily washed off when it rains, and so the winemaker needs to regularly pass through the vineyards to keep the vines protected.  This involves lots of diesel powered tractors and so higher CO² emissions that add to the greenhouse effect.  What’s more, the products can then pollute the soil as they are washed away by the rain.  Copper in particular is a product that stays in the soil, the amount accumulating year after year.  It’s a big problem for organic winemakers, even though it has much less impact in polluting the soil than the chemical products.  The environmental challenge is to try and find solutions to reduce this pollution. Already the maximum amount of copper allowed to be used is controlled, and was lowered in 2019 to 4kg per hectare per year on average over a 7 year period.  As the amount that is needed varies year on year depending on the rainfall, the theory is that the average smooths out variances in amounts used due to wetter or drier years.

Visit french vines area with Gourmet Odyssey

Agronomic research is now turning towards producing grapes from varietals that are resistant to fungal disease.  By crossbreeding different grape varietals that have been selected for their resistance to mildew and odium, and their ability to produce quality grapes, tests are currently being carried out in France.  You will almost certainly have not yet tasted the wine that they produce because the grapes are not yet authorised to be used in the Appellation d’Origine Contrôlée (AOC) wines, but Floréal and Voltis for white wine, and Artaban and Vidoc for red wine, will be set to arrive in your glasses before too long.  The approach is very interesting, but these new grape varietals with folkloric names raise further questions.

Learn wine tasting with Gourmet Odyssey

France prides itself on producing wines that characterise the different terroir from which they hail, the AOC system being its guardian.  For example, the Pinot Noir grape varietal has always been the only one allowed to produce AOC Santenay red wine in Burgundy, ever since the AOC was created nearly 100 years ago.  Wouldn’t a red wine produced within the geographic boundary of AOC Santenay produced with a different grape varietal distort the AOC system itself?  The same for the Merlot grape varietal in Saint-Emilion! The grape varietals authorised have always been part of the foundation of the AOC system.  By changing the grape varietals, you would have to change the AOC system itself and the taste of the different French wines.

learn winemaking with a winemaker during the Vinification Experience Day

And what if these grape varietals said to be resistant to mildew and odium, then revealed themselves to be susceptible to other, as yet unknown, diseases, we’d maybe be better off sticking with the actual situation!  But this is an avenue worth exploring, and as always with the Institut National des Appellations d’Origine (INAO), the government body charged with creating and upholding the AOC system, change is never something that is done quickly without due consideration given to the sustainability and impact of the proposed change.

The environmental challenges that we are currently facing oblige us to innovate and search for real solutions.  The example of grafting European grape varietals shows us that research can bring solutions that do not harm the environment, whilst the problems encountered with the application of synthetic products show us that they are not always the miracle cure.  The searching and questioning must go on!

Discover Bordeaux area and taste wine

Add a comment

The Gourmet Odyssey winemaker Christmas lunch


Christmas Day is approaching and to give you a glimpse from a different angle of the life of a winemaker, we’ve put together this Christmas Tale to transport you around France and put you at the table of Gourmet Odyssey’s partner wineries this Christmas.

The snow covers the vineyards

On the 25th December, it’s cold in the middle of the vineyard.  The vines have lost their leaves a while ago now and some are even sporting their new winter cut to be in best shape for spring when nature will spur them back into life after the long winter hibernation period.  The frozen soil cracks under the feet of the winemaker who has stepped out to fetch some wood for the chimney in the dining room.  All of the family has gathered together around the big table to enjoy Christmas lunch together.

We start our journey at Domaine Chapelle in the picturesque Burgundy village of Santenay.  The Christmas presents have been opened and the taste buds are opening up with the delicious smells emanating from the kitchen.  A plate of Normandy oysters from Utah Beach make their entrance.

Domaine Chapelle under the snow

Jean-François Chapelle returns from the cellar with a bottle of 2015 Santenay Les Gravières Premier Cru white wine, made from the Chardonnay grapes that grow on the marly clay limestone slopes near the winery.  “What a lovely shiny pale gold colour it has.  It reveals light brioche aromas with white flower scents and a little oak.  On the palate it is rich and complex, with a long gourmand finish” Jean-François exclaims.

This Santenay white wine will perfectly accompany the “Spéciales de Claire” oysters that are plump and meaty.  The fullness of the wine will encapsulate the volume and bite of the shellfish.

We continue our meal with a black pudding variation at Domaine de la Guicharde in the southern half of the Côtes du Rhône wine-growing region.  Appetisers of potato and black pudding, black pudding toast and caramelised onions, and black pudding and apple sauce make their way around the table.  For Laurence Goudal, no doubt, the perfect match is a 2015 Terroir du Miocène to support this generous course.  The wine is made from grapes grown on an ancient beach from the Miocène era.  “The wine is ruby coloured and dark.  It has an elegant nose, full of black fruit and spices.  It is smooth on the palate.  The soft tannins accompany the mineral finish that is long and persistent,” Laurence explains.  The spiciness of the Grenache and Syrah accentuate the different aromas from the black pudding. It’s all delicious.

The cellar at Château de la Bonnelière

The next course is served at Château de la Bonnelière in Chinon, a charming town in the Loire Valley.  It’s a classic for many French Christmas lunches, foie gras.  It’s served slightly pan-fried, with a red fruit chutney and caramelised onions.  Marc Plouzeau returns from the cellar with a bottle of 2005 Chinon Chapelle red for a more original accompaniment. This wine comes from a single vineyard and is made from the region’s principal grape varietal, Cabernet Franc.  It’s one of the best vine plots, the soil being made up of a mix of sand and clay on a limestone plateau.

“The 2005 Chapelle is an exceptional vintage in the Loire valley.  It has a deep red colour that hasn’t changed much for a wine that is 14 years old.  It releases black fruit and sub-forest aromas.  On the palate, the freshness surprises you for a wine of its age.  The tannic backbone has started to soften, leaving a long and complex finish,” Marc explains.  The silky tannins pair well with the smooth foie gras, and the wonderful aromas from the Cabernet Franc prolong the pleasure.

The family cellar at Château Coutet

We then head to Château Coutet in Saint-Emilion for the main course.  Direct from the kitchen comes a piping hot capon, stuffed with truffles and cèpe mushrooms, that is placed with fanfare on the table.  Alain David-Beaulieu has kept a surprise for us.  The evening before, he had brought an old treasure in from the family cellar, a bottle from the 1982 vintage, almost 40 years old.  It’s a blend of Merlot, Cabernet Franc, Malbec, and a touch of Cabernet Sauvignon, from the three distinct terroir that make up the winery.  The limestone plateau, the clay limestone slopes, and the sandy plain below.

An old bottle from Château Coutet

“This wine is a nice red with a slightly rusty tinge, and has kept a great colour for its age.  But then it’s an exceptional vintage” begins Alain.  “You can tell it’s an old wine from the aromas it gives off.  Behind the still ripe fruit, almost stewed, are subtle foresty smells.  It’s a very complex wine with great structure.  The tannins have softened and the wine is now perfectly balanced.  The minerality of the limestone plateau is still very present.  It’s a wine worthy of the vintage’s esteemed reputation.”  The complexity of the truffle and the majesty of the old Saint-Emilion wine is a privilege that you rarely get the chance to experience.

We journey still further south for the cheese dish at Domaine Allegria in the Languedoc region, where the sun always shines.  A mixture of creamy cheeses, particularly the fresh goats’ cheeses that are so typical of the region.  They are powdered with thyme or rosemary, herbs gathered from the edge of the vineyard.

Ghislain d’Aboville has chosen the 2018 Les Hautes Lumières white wine to accompany them.  “On one hand we have the fresh fruity aromas and peach from the Marsanne and on the other the honeyed notes form the Roussanne.  Its liveliness, structure and elegance make it an ideal match for the cheeses” he announces.

The Christmas tree in the sun

We finish our gargantuan meal in Alsace at Domaine Stentz-Buecher for the caramel crème Christmas log with caramelised apple and lemon centre.  Stéphane Stentz comes back with a long thin bottle, so characteristic of the region’s wines, under his arm.  It’s a 2015 Gewurztraminer Rosenberg Vendanges Tardives.  Patience is required to produce these sweet white wines.  “It’s a full and powerful wine with stewed apricot, peach and litchi aromas.  It fills the mouth with its richness, making way for a fresh finish,” Stéphane shares with us.  Perfect to match the caramelised aromas of the Christmas log.

What a wonderful treat to tour France and share this meal with our passionate winemakers, all of whom work tirelessly throughout the year to produce their excellent organic wines. Something that it’s always great to take a moment to reflect on when opening one of their bottles, surrounded by the people you love, during these end of year celebrations.

Add a comment

The finalists for the 2019 My Vine Photo Competition


The My Vine photo competition will soon have the winners for the 2019 edition!  The moment when the Gourmet Odyssey Wine Experience clients meet their adopted vines during the Discovery, Harvest, and Vinification Experience Days is a great occasion to take some photos and have some fun. The winners of the competition will each win a magnum of wine from the winery where their adopted vines are located.  Many thanks for all of the great photos that we received!

We have picked 25 for the competition final, and there will eventually be two winners. One will be chosen by the Gourmet Odyssey team for the most original photo, and the other winner will be the photo that receives the most likes on our Facebook page. So it’s now up to you to vote for your preferred photo!

Take a look at the finalists and vote for your favourite photo on the Gourmet Odyssey Facebook page before 12:00 (French time) on the 10th December. Be careful to like the individual photo and not the whole album!

 

Photos selected for the 2019 final

 

The two winners will receive a magnum of wine from the winery where they have their Wine Experience.

Come back on the 10th December to see the winning pictures!

The Gourmet Odyssey Wine Experience days are hands-on wine courses at our partner wineries, where you learn all about the hard work that goes into making a bottle of organic wine. Depending on the type of day, you can get involved in working in the vineyard to prune the vines, participate in the harvest, or learn about the work in the cellar to ferment, age, blend and bottle the wines. Follow this link for more information about our wine experience gifts.

Add a comment

Harvesting organic grapes in the Loire Valley


Despite a cloudy sky, our adoptive vine owners were raring to go on the 5th October for the Harvest Experience Day at Château de la Bonnelière in Chinon in the Loire Valley!

Pick your own grapes from your adopted vines with the Gourmet Odyssey Experience Wine

We were warmly welcomed over coffee and croissants by Marc Plouzeau, the winemaker and owner of the winery, who took the opportunity to give us a quick review of the 2019 season so far.

The weather hasn’t been kind to the winemakers in the region this year.  After two spells of frost in April and May, the rain fell during the flowering period, which meant that the pollination wasn’t as regular as it should have been.  Then the very hot summer caused hydric stress in the vines, where they stop growing to concentrate their energy on preserving their core.  All of these factors mean that the 2019 harvest is smaller than usual.

The team of Gourmet Odyssey harvesters were to close the harvest at Château de la Bonnelière for this year.  The harvest was spread out over three weeks, allowing each of the different vine plots that make up the winery’s 34 hectares to be picked at just the right moment.

It was now time to get stuck in after all of these explanations!  So, off we set for the Clos de la Bonnelière vineyard where the organic adopted vines are to be found.

Fortunately it wasn’t the whole vineyard that had been left for us to harvest, but one end!  The grapes are picked and put into crates at the winery, so once we had filled up our buckets, we emptied them into the crates that had been placed in each of the rows.  We spread out in pairs, one either side of the vine row, and off we went.

Get involved in the French grape harvest in the Loire Valley

The group was very meticulous, and took care to just pick the good bunches of grapes, the ones that hadn’t been affected by the coulure or had been burnt by the sun.  And we also managed to escape any little injuries from the secateurs!

Discover the French lifestyle during the harvest in the Loire Valley

A couple of hours later, and after a welcome winemaker’s snack of some rillettes and wine, the job was done!  The crates were loaded into the van, the secateurs collected up, and then we headed for a well earned lunch!

Participate in the French grape harvest

Lunch was a great moment, enrichened by the explanations and answers to the many questions asked.  And of course we enjoyed the different wines produced by Marc throughout the meal!

But the day wasn’t yet over! We still had to put the grapes into the vat.  We headed to the fermentation hall, to de-stem the grapes before putting them into the vat.  Under the instructions of Marc, he explained the different jobs to be carried out. 

Adopt vines in Chinon and harvest the grapes with the winemaker

We ended the day with a tasting of the grapes juice from the Clos de la Bonnelière.  The juice is very promising and should make for a good 2019 vintage.  But first, patience is required, as there are still many stages left, as we will find out during the Vinification Experience Days next year!

Add a comment

Grape Harvest Experience in Alsace


Domaine Stentz-Buecher welcomed us to Alsace last weekend to get involved in picking the grapes and learn about the work at the winery during harvest time to transform the grape juice into wine.  We were there with the Gourmet Odyssey Wine Experience clients who have each adopted a micro-plot of organic vines at the winery.

Discover a French winery during the Harvest Experience gift experience day in Alsace

After the introductions, we crossed the picturesque village of Wettolsheim to visit the Rosenberg vineyard, home to our adopted vines.  A small slate had been put in front of the vines to indicate who the adopted owner was, and so we dispersed among the rows to locate our vines.

Discover the Alsace wine region with the Gourmet Experience Vine Adoption gift

Then it was time to get down to some work.  Céline, the winemaker, and her mother, Simone, supplied us with a pair of secateurs and a bucket each, and then explained which grapes to pick and how to pick them.  We were to pick the pinot noir grapes, which had reached their optimum maturity and were ready to be harvested.

Pick your own grapes from your adopted vines in Alsace with the Gourmet Odyssey Wine Experience gift

We spread out through the rows, and started to pick the grapes.   The bunches were full and plentiful, meaning that the buckets quickly filled up.  Celine’s father, Jean-Jacques, drove a small tractor and trailer down the middle row, and when the buckets were full, we passed them under the rows to be emptied and then to be passed back to us.

The grapes are sometimes difficult to get to, so the easiest way to pick them is to first remove the leaves from in front.  This makes the access much easier, and also quicker to see where to cut the stalk from the vine.  The grapes to pick grow at the bottom of the vine, in between the first two training wires.  When you taste them, they are very sweet and packed full of sugar.  The pips are also brown, another indicator that the grapes are ripe and ready to make wine.  Some grapes also grow higher up the vine, but these are not ripe enough.  Firstly, they are much harder to the touch, and the colour is not as deep a blue.  Then, when you taste them, they are much less sweet and more acidic, and the pips are yellow in colour.  These grapes are left on the vines and will not be used.

Improve your knowkedge of wine-making by adopting vines and getting involved in the harvest in Alsace

Our speed increased as the morning passed and we managed to fill the second trailer in much less time than the first! 

We then followed the grapes back to the winery.  Here we watched the grapes being emptied into the vat, and we had a go at helping the grapes out of the trailer using a long fork.  On their way into the vat the grapes pass through a de-stemming machine that separates the berries from the stalks.

Learn how make wine in Alsace with the Gourmet Odyssey Wine Experience

It was now time for a well-earned aperitif, and Céline served us a nicely chilled glass of Crémant d’Alsace sparkling wine.  We then sat down for the harvester’s lunch, accompanied by a selection of the organic wines from Domaine Stenzt-Buecher: The 2018 Pinot Blanc Tradition, 2017 Pinot Noir Tradition, followed by the wine chosen for the Gourmet Odyssey Wine Experience, the 2017 Pinot Gris Rosenberg. We then finished the tasting and meal with the 2017 Gewürztraminer Rosenberg and the 2012 Sylvaner Vielles Vignes.

Get involved in a French winery's worklife during the harvest

After lunch we descended into the cellar to pick up where we had left off.  Stéphane showed us the press that is used for the white wines.  The grapes bunches are emptied whole into the press with no need for them to pass through the de-stemming machine.  The press contains a large airbag in the middle that inflates and crushes the grapes against the stainless steel, thus releasing the juice.  The pressure and time can be controlled depending on the thickness of the skin and the density of the pulp.  It is important to not press the grapes too quickly or too hard which can decrease the aromatic qualities of the wine.

Improve your lnowledge of white wine-making in Alsace

The juice then falls out of the bottom of the press and is pumped into a holding vat.  The skin, pips and stalks are then removed from the press and as the winery is organic, it is returned to the vineyard for composting.  In the holding vat, the juice is left to rest the time necessary for the small solid particles of skin, pips and stalks that might have slipped through to settle at the bottom of the vat.  The clearer juice is then drawn off and put into the vat or cask where it will start the fermentation process.

We also learned that the process is slightly different for red wine.  Having passed through the de-stemming machines, the grapes are collected in a vat.  The press isn’t used at this stage.  After a few days the yeast cells that are naturally present in the grapes will start working on the sugar in the grapes, transforming it into alcohol.  As it does so, the temperature will rise, and carbon dioxide will be released.  This gas will rise to the top of the vat, and in doing so push the skin and pips to the top.  The colour and tannins are held in the skin, so to extract them, the juice needs to be in contact with the skin.  To do so, the solid cap is pushed back down into the juice once or twice a day using a plunger.  This is known as “pigeage”, and is the same method used in Burgundy for their Pinot Noir grapes.

Adopt vines and discover white wines in Alsace

Once the fermentation has finished, no more gas is released and the solid matter then falls to the bottom of the vat.  Having done so, the wine is then drawn off and put into barrels to continue the wine-making process.  The solid matter is then removed and put into the press to extract the rich, dark coloured wine contained within it.  This is known as press wine, and the wine-maker will then decide whether to blend it with the rest of the wine or not.

The day had now reached the end.  We’ll pick up from where we left off during the Vinification Experience Days next year and learn about the ageing process and how the wines are prepared for bottling.  We look forward to tasting the wines and seeing how they are coming along!

Add a comment

Participating in the grape harvest in Saint-Emilion


The mornings had started to be a little cooler in the South West of France and the leaves had started to change colour… a sure sign that it was harvest time in Saint-Emilion.  We met up at Château Coutet to get involved in picking the grapes during the 2019 Harvest Experience Days.

Harvest experience gift for wine lovers in Saint-Emilion

We were introduced to Mathieu, one of the winemakers and a member of the David Beaulieu family that own and run the winery.  He recounted the passionate history of his family, and kept us mesmerized all day long.

Our adopted vines are located on one of the highest points in Saint-Emilion, in the Peycocut vineyard up on the limestone plateau.  From here, the Saint-Emilion church tower seems very close as the crow flies.  The dark blue grapes contrast with the surrounding landscape of green vine leaves.  The vines were as tall as us, and we could just make out a few heads bobbing up and down as we searched for our adopted vines.  

Rent-a-vine gift experience in Saint-Emilion

Harvesting seems simple, just cut all the bunches of grapes!  First of all, Mathieu gave us some safety tips to try and avoid cutting our fingers.  We were to harvest two per row, opposite each other, so we had to be careful not to cut our partners fingers!  We also learnt that the grapes that grow at the top of the vines are not mature enough and too acidic to be harvested, so these grapes were to be left alone to ensure a better quality wine.

Wine-making gift experience in Bordeaux

Having listened to our instructions, we started the harvest.  The foliage can be dense and some grapes are more difficult to find than others, and some were even forgotten altogether!

Once the baskets were full, the porters brought the grapes to the tractor.  This technique allows the grapes to arrive intact to the winery.  The atmosphere was very relaxed and convivial as we snipped away!

A fantastic wine gift. Adopt some organic vines and harvest your own grapes

Before we knew it, we had arrived at the end of the morning, and time for a well-earned aperitif of Claret on the lawn in front of the château.  The aromatic and fruity rosé was very refreshing, and sharpened our taste buds before we sat down to the winemaker’s lunch in the château’s dining room.

Organic wine tasting gift experience in Saint-Emilion

Lunch was accompanied with some of the wines from the estate, starting with the 2016 Belles Cimes which is made from the younger vines.  The stuffed guinea fowl was paired with the 2014 Château Coutet, which is one of the classical wines, revealing the finesse and complexity that is the signature of the winery.  Mathieu then treated us to the 2014 Demoiselle wine with cheese.  It’s a special wine made exclusively from vines that are around hundred years old and are located on the Saint-Emilion limestone plateau.  The soil is worked by horse and everything is done manually to reduce the carbon footprint as much as possible.

After lunch, we set about sorting the grapes.  To ensure the best quality, the grapes have to be sorted so that only the best ones make it into the vat.

Grape harvest experience gift in Bordeaux

The grape bunches climb into the de-stemming machine with the help of a conveyor belt.  Here the grapes are separated from the stalks, and the berries then make their way along the sorting table, where any unripe grapes or leaves are removed.  The grapes that remain are then put into the vat to start the fermentation process.

Wine-making experience gift and winery tour, Saint-Emilion

The day ended with Mathieu explaining the different fermentation processes and the work that happens in the fermentation hall.  The work at harvest time isn’t just restricted to the vineyard!

Many thanks to Mathieu for his explanations and for sharing the love he has for his work.  We look forward to returning to the chateau next year to taste the fruit of our labour during the Vinification Experience Days.

Add a comment

Picking the grapes in the Rhone Valley for the 2019 harvest


The 2019 grape harvest season continues, and last weekend, it was the turn of Domaine de la Guicharde, in the Côtes du Rhone region, to welcome the Gourmet Odyssey Wine Experience clients to participate in the harvest.  As we were to learn, there is much more work at harvest time than just picking grapes!
After the introductions to the winery and day, we headed out past the olive grove into the vineyard.  Our first stop was the Miocène vineyard, home to our adopted vines. We took a few minutes to find our micro-plot of vines and immortalise the moment with a few photos.
Organic vine adoption in the Cotes du Rhone vine growing area
It was then time to get down to the serious business of the day. We listened intently to the instructions of how to pick the grapes, which ones to pick, and which to leave. But as we could see, the quality of the grapes this year was excellent and the vines were laden with full bunches, so there were hardly any grapes that needed to be sorted.  
Equipped with a bucket and pair of harvesting secateurs, we split into twos, each pair taking a different row of vines.  To make picking the grapes easier, the first task was to remove the leaves from in front and around the grape bunches.  We then cut the stem just above the bunch, letting the grapes fall into our hand, before being put into the bucket.  
Harvest Experience in the Rhone Valley region
With the nice large bunches, the buckets soon filled up, and we then passed them from row to row to be emptied into the trailer.  We were harvesting Grenache Noir, the grapes that are the last to mature at the winery.  The harvest had started on the 31st August with the white grapes, and the harvest of the Syrah grapes had started two week ago.  The winery is nearing the end of the harvest, and all the grapes should be picked in the next couple of days.
Grape picking Experience in the Rhone Valley region
Before we knew it, we had reached the end of the morning, and we had managed to fill three trailers, which was a great effort from our team of apprentice winemakers!  Having washed hands and cleaned up, we enjoyed a nice refreshing glass of the winery’s 2018 white wine, “Au tour de la Chapelle”, in the courtyard.
We continued the tasting over lunch, the rosé 18 accompanying the millefeuille of aubergine, goats cheese, sundried tomato and courgette coulis starter.  The fruity 2018 Pur Rouge Côtes du Rhône red went well with the roast veal and mushroom risotto, before we tasted the 2015 Terroir de Miocène Côtes du Rhône Villages Massif d’Uchaux, the wine chosen for the Gourmet Odyssey Wine Experience, with cheese.  Our tasting ended with the 2016 Genest  Côtes du Rhône Villages Massif d’Uchaux, served with the chocolate mousse.
Harvesters' lunch in a French Orgnic winery
After lunch we followed the journey that the grapes take to the fermentation hall.  We watched as our trailers were emptied and the grapes fell into the de-stemming machine.  Here the berries are separated from the stems, and the grapes then continue their journey into the vat.
Chai visit during the haarvest in the Cotes du Rhone area
Inside the fermentation hall, Laurence explained the process that will take place over the coming weeks to transform the grape juice into wine.  Laurence showed us the mustimeter that she uses daily to monitor the sugar density and temperature of each of the vats.  We also learned about the important role of pumping over the wines throughout the maceration period to extract the colour and tannins from the grape skins.
Wine and grape juice tasting during the harvest
We ended the day by tasting the juice from the grapes we had picked, and compared this to the juice from grapes that had been harvested a week earlier, and was now in its fifth day of fermentation.  It was impressive to see the difference that just a few days make.
We’ll be back at Domaine de la Guicharde next year for the Vinification Experience Days, where we’ll pick up from where we left off, and learn more about the rest of the fermentation process, blending, ageing, and bottling.  There’s still lots to be done, but for now the winemakers can sleep a little more soundly knowing that the harvest is safely in the fermentation hall!

Add a comment

The 2019 harvest of Pinot Noir grapes in Burgundy


We were welcomed to Domaine Chapelle in Santenay on a gloriously sunny weekend for the Harvest Experience Days of the Clos des Cornières vineyard, the grapes from which will be used to make the personalised organic red wine for the clients of the Gourmet Odyssey Wine Experience.

 

Meet the winemaker of an organic winery in Santenay, France

In the garden in front of the chateau, Jean-François, the owner briefly recounted the history of Burgundy wines, and explained the evolution of the production and commercialisation of the wines over the last 100 years, focusing on the decisions that he had taken, notably in converting the winery to becoming organically certified.

Vine adoption in Santenay, Burgundy, France

We the made our way to the Clos des Cornières vineyard and the Crais plot opposite to meet our adopted vines that will make the red and white wines. Having taken a few photos and whispered some sweet words to them, we met up again in front of the vine rows that we were to harvest. We were to harvest the pinot noir grapes from the Clos des Cornières plot, the chardonnay grapes from the Crais having already reached optimum maturity and so having already been picked a few days earlier.

2019 Harvest quality in Santenay Burgundy

As with the team of professional harvesters, we listened intently to the briefing for the day, and the instructions of how and what to harvest.  Jean-François explained which bunches to pick, those that are found between the training wires near the bottom of the vines.  The smaller bunches higher up are not sufficiently mature to produce good quality wine. We were also to leave the bunches that had been attacked by mould, and those that had dried out and had no pulp inside them. With the extremely hot weather this summer, quite a few of the bunches unfortunately contained little or no juice.

Harvest Experience Day in Burgundy, France

Armed with a pair of secateurs and a harvesting crate, we started to pick the grapes.  In pairs facing each other we each took a side of the vine row to make sure that we didn’t leave any good grapes behind.  By the end of the morning we had finished our work and filled a fair few crates, some with a little plaster on their cut finger!  The work of a harvester isn’t always as easy as all that!

Grapes picking experience in Burgundy, France

The time for the aperitif beckoned, and well deserved it was too!  Back in the garden, we enjoyed the Saint-Jean Santenay white wine, accompanied by the famous Burgundy gougères.

Organic Burgundy wine tasting, France

We then savoured the regional lunch, accompanied by three red wines, the Burgundy, Santenay Clos des Cornières, and Santenay Premier Cru Les Gravières.

Grape sorting Experience in Burgundy

After lunch we went to see how the grapes are sorted and put into the vats. The sorting table is a crucial step in ensuring the quality of the grape juice that will then start fermenting. At the beginning of the table, the crates are emptied one by one onto the conveyor belt.  Either side of the table, 6 to 8 sorters remove any grapes that aren’t of a good enough quality and any leaves that might be present.  At the end of the table the grapes are separated from the stems mechanically and then fall into the fermentation hall below, where a trolley catches them, before being trundled to a another conveyer belt that lifts them up and into the vat.

Chai visit and wine tasting in Burgundy

There is no pumping at this stage so that the grapes arrive in the vat intact, helping to keep a higher degree of freshness to the future wine.
The day ended with an explanation of the fermentation process which will start in the next few days, and the work involved during this time.  It will be the first stage in the vinification and ageing process, more of which will be explained at the start of next year.
So the time to leave arrived, Jean-François and Myriam thanking us and looking forward already to our next visit!

Add a comment

Share |
RSS

About the blog

What to get the person that has everything ?

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

From € 159

Tags

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

All Tags

Categories

Archive

Last Comments

Links