Domaine Stentz-Buecher

• 27 November - 1 December, Salon des Vignerons Indépendants, Paris - Porte de Versailles, Pavillon 7/1 - Alley E Stand 5.
  Click here for a free invitation.

• 14-19 December, Alsace Christmas Market, Paris - Gare de l'Est from 09:00 to 20:00 except Sunday 10:00 to 19:00. Free entry.

Domaine Chapelle

• 24-25 October, Wine tasting at the « Foire aux Vins », Quimper - Chapiteau F.A.V., 150, Route de Brest. Free entry.

• 7-9 November, Salon des Vins et Produits du Terroir, Sévrier - Complexe d'Animation, Route d'Albertville. To receive an invitation, please contact us.
• 19-21 novembre, Private wine tasting at the Hôtel Napoléon, Paris - 40 Avenue de Friedland. To receive an invitation, please contact us.
• 21-22 November, Wine Tasting at the Cellier de Saint-Pierre, Troye. Free entry.

• 29 November, Wine Tasting at the Maison du Vin, Claix. Free entry.

• 28-30 November, Natura Bio - Salon des Vins Bio, Lille - Grand Palais. Click here for a free invitation.

• 13-14 December, Wine tasting at the Pressoir du Gâtinais, Amilly. Free entry.

Château Beau Rivage

• 7-10 November, Salon des Vignerons Indépendants, Reims - Parc des Expos, Alley R stand 17. Click here for a free invitation.
• 14-17 November, Salon des Vignerons Indépendants, Lille - Grand Palais, Alley E Stand 56. Click here for a free invitation.
• 27 November - 1 December, Salon des Vignerons Indépendants, Paris - Porte de Versailles, Pavillon 7/1 - Alley C stand 11. Click here for a free invitation.

Domaine Jean-Marc Borcard

• 14-17 november, Marché des Plaisirs Gourmands, Mâcon - Parc des Expositions, Hall A et B.

• 28-29 november, Grand Tasting, Paris - Carrousel du Louvres.

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We started the day in the courtyard of the winery where Céline, the owner with her brother Stéphane, introduced us to the Alsace wine region and the 2014 harvest, as well as her journey in becoming a winemaker.

We then got booted up and headed off into the vineyard to join the team of harvesters that will work at the winery for the whole harvest period. Under the guidance of Stéphane and the more experienced harvesters, we set about picking, and filled a couple of trailers with nice ripe grapes. The harvest was helped this year by the good quality of the grapes, with very little unripe or damaged fruit. There was also a good yield on each vine.

On the way back to the winery, we stopped at the vineyard plot where the Gourmet Odyssey vines are located. Here, we inspected the health and quality of our Pinot Gris vines, which are not yet quite ripe for harvesting. After a few photos and some words of encouragement for the vines, we returned to the winery to watch our harvest be put into the press.

Stéphane explained why it was important to press the grapes quickly after been picked, and how to regulate the pressure to obtain the best possible press. He also answered numerous questions on how to measure the maturity of the grapes and how to decide when to harvest.

Whilst the grapes were slowly being pressed, we tasted some of the wines from the winery, accompanied by a savoury Kouglof, before sitting down to an alfresco lunch in the courtyard.

After lunch we went down into the cellar to see how our pressed juice was coming along. Stéphane explained the next steps to settle the wine and how the fermentation will transform the sugar into alcohol. He told us about all of the work to be done in the cellar during the harvest period, and showed us the barrel room, fermentation hall, and wine store.

Another rich and informative day, and as always in good cheer thanks to our involved and curious participants!

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The yield at Domaine Stentz-Buecher is voluntarily kept well below the maximum authorised levels, something that the adoptive vine owners at the winery learnt more about last Saturday by getting stuck into some serious de-budding.

 

 

The Gourmet Odyssey Discovery Experience days teach you about all the work carried out in the vineyard from pruning right up until the grapes are ripe enough to be harvested.  Following the introductions from the winemakers, Céline and Stéphane, we headed off to the "Rosenberg" vineyard, where we paid a visit to our adopted vines.

Jean-Jacques, Céline and Stéphane's Dad, explained in detail all of the various stages in working the vines.

He particularly showed us how to de-bud the vines, which involves removing the double buds and excess shoots that grow on the trunks of the vines.  If left, these take away some of the plants energy which can be better used to produce nice ripe grapes.

With extra care as it is the plot of vines which will be used to make our wine, we got stuck into the de-budding!

We then walked through the vineyard a little to admire the fantastic views of the Alsace landscape and we could even see as far as the Alps.  Back at the winery, we tasted some of the wineries wines over lunch.

In the afternoon, Stéphane explained his philosophy of making wines, and took us on a tour of the fermentation halls to introduce us to the principal stages of vinification.

A full day, and very instructive thanks to the many questions and enthusiasm of our participants, and not forgetting our passionate winemakers of course!   

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Château Beau Rivage

Salons des Vignerons Indépendants de Paris
Espace Champerret - Paris
28, 29 & 30 March : 10:00 - 20 :00
31 March : 10 :00 - 18:00
More information here.

Domaine Jean-Marc Brocard

Salon des Vins de Mâcon
Salle « Le Spot » - Parc des Expositions de Mâcon
25 April : 14:00 - 21:00
26 April : 10:00 - 21:00
27 April : 10:00 - 19:00
Tarif : 5 euros (1 wine tasting glass included). Tickets on sale at the entrance.

More information here.

Domaine Stentz-Buecher

DiVINes & Sens 2014
7 April : 16:00 - 22:00
Hôtel Régent Petite France, 5 Rue des Moulins - Strasbourg

This unusual and fun approach enables the visitors to discover Alsace wines and other gourmet delicacies via thematic workshops which present a range of wines and gastronomic products produced by women.

Tarif: 10 euros, glass included and part of the entrance fee is given to charity.
Information and registration.

Rendez-vous Portes Ouvertes : Les Guinguettes
Open day and wine tasting at the winery.
30, 31 May & 1 June 2014

More information here.

Domaine Chapelle

The 25th edition of the Journées Gourmandes du Grand Morvan
Hall des Expositions - Saulieu
Thursday 29 & Saturday 31 May : 10:00 - 23 :00
Friday 30 May : 10:00 - 20 :00
Sunday 1 June : 10:00 - 19:00
Tarif : 2 euros. Tickets on sale at the entrance.

More information here.

Foire gastronomique de Mailly-Champagne
In the village streets of Mailly-Champagne
Saturday 7 & Monday 9 June : 10:00 - 19:00
Sunday 8 June : 10:00 - 20:00
Tarif : 5 euros. Tickets on sale at the entrance.

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The winter months are perfect to prepare the soil and vines for the coming season. Once the leaves have dropped from the vines, and before the cold winter temperatures have set in, soil is taken from the centre of the vine rows and heaped around the vine stocks to help protect them from the frosts.

The main job over the winter months is pruning, which is sometimes preceded by a pre-pruning to cut the top of last year's growth and to facilitate untangling the branches from the training wires. The vine is from the creeper family of plants, and if not kept under control, can use trees and posts as supports to reach 20 or 30 metres tall... Not very practical if you want to pick the grapes!

Pruning not only serves to limit the growth of the plant, but it also enables to better control the yield, to keep the vine healthy, and thus to increase its longevity. The buds the furthest from the roots will develop first and be the most vigorous. If we reduce the length of the branches, we reduce the distance from the roots, which enables us to limit the amount of grapes produced for the harvest, and thus to improve their quality. It also allows us to keep a more consistent form of the vines to make them easier to work and maintain.

So how do we prune? There are various different methods, adapted according to the climate, grape varietal and cultural differences. There are more severe methods such as the "Goblet" or "Cordon de Royat" where just one to three eyes are left per branch. Other methods such as the "Guyot" leave between 4 and 10 eyes, leading to a larger yield per vine.

When do you prune? Studies have shown that depending on when the vines are pruned, you get more or less dense vegetation. The best time is when the vines are fully resting. If you prune before the leaves have naturally fallen from the vines, you delay the buds from coming out.

Once the pruning has finished, the vines that have had a long branch left need to have them attached to the training wires or posts. It's another long, manual process and after all the effort the winemaker deserves some well earned rest... But then Spring is upon us and the winemaker needs to carefully monitor the growth of the new shoots, and work the soil. But that's another story for another time!

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After the introduction of Céline, winemaker at the estate with her brother Stéphane, we headed off to the vineyard to meet our adopted vines. Having taken a few pictures, we then walked through the different vineyards until we arrived at the Steingrubler Grand Cru plot. Here, Céline and Stéphane had left us a few rows to prune!

Armed with a pair of secateurs, and under the instructions of Jean-Jacques, the father of Céline and Stéphane, we learnt how to prune the vines using the Guyot method.

It's not as easy as it would seem at first to work out which are the canes to leave or cut, but getting stuck and having a go is the best way to learn! Pruning is really important to help control the yield of fruit per vine.

At the end of the morning spent in the vineyard, we returned to the winery to taste some of the wines and to enjoy an Alsacien stew with the Stentz family.

In the afternoon we visited the fermentation halls and the cellar for an introduction to the winemaking side of the things from the harvest, through the fermentation and the ageing of the wine. These topics will be covered in more detail during the Harvest and Vinification Experience Days.

Many thanks to all of the participants for your inquisitiveness, and to the winemakers for your passionate and fascinating explanations!

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Whilst enjoying a cup of coffee in the sun, we listened to Céline, winemaker with her brother Stéphane, introduce us to the wines of Alsace, and more particularly, Wettolsheim, where the winery is located.

We split into two groups. One went down into the cellar to see where the grapes were received during the harvest and how the wine has subsequently been worked. The other group developed their sense of smell by discovering the different aromas that can be typically found in Alsace wines.

Before heading to the vineyard we tasted the Pinot Gris Rosenberg 2013 wine direct from the fermentation tank. This is the wine that is chosen for the Gourmet Odyssey clients. The wine is still in its ageing process and not yet ready for bottling, but already has a very promising finish and bouquet!

In the vineyard, we took some photos of our adopted vines, and listened to Jean-Jacques, the father of Céline and Stéphane, tell us more about the different terroir and wines that they produce.

Back at the winery, we tasted a number of different wines, starting with the Who Am I?, then the Pinot Gris Rosenberg 2011, followed by a Pinot Noir Ambre, and ending with the Gewurztraminer Grand Cru Hengst.

At the end of the tasting, we sat down to eat a fleishnaka, a traditional Alsace dish.

We finished the day in the cellar with Stéphane to learn more about how the wine is bottled, the choice of corks used, and how the labels are applied to the bottles.

Many thanks to the Stentz family for another great day, and to all of the clients for your good cheer!

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in Alsace, the last of the 7 organic wineries to have partnered with Gourmet Odyssey. The sky was grey, but that didn't dampen the spirits of our apprentice harvesters!

Once the adoptive vine owners had arrived, Céline who manages the winery with her brother Stéphane, told us about history of this family estate. We then headed out to the vineyard where the adopted vines are located. For those who were returning after one of the Discovery Experience Days, they could see how their vines had been pampered, and for the others, it was the chance to meet them and take a few photos!

We then moved on to a vineyard lower down the village to harvest a plot of Riesling grapes. On the way we picked some Chasselas grapes to take home and eat. The goal for the day was to fill two containers, so each armed with a pair of secateurs and a bucket, we started to harvest the grapes.

After the morning spent in the vineyard, we returned to the winery, where Stéphane explained how the grapes are put into the vats and how the juice ferments to produce wine. We tasted some grape juice which had been put into the vat 3 days beforehand, before tasting some of the wines, Rielsing Tradition 2010, Pinot Gris Rosenberg 2010, Gewurztraminer Hengst 2008 and Pinot Noir 2011.

We finished the day with a harvesters buffet of local charcuterie, accompanied by the domaine's wines, ending with a Crémant d'Alsace sparkling wine with the dessert.

We'll know leave the wine to slowly ferment before our next visit for one of the Vinification Experience Days.

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Above is a photo of our apprentice winemakers in front of the Rosenberg vineyard, where their adopted pinot gris vines are located.

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Last Saturday we were at Domaine Stentz-Buecher in the Alsacien village of Wettolsheim for the very first Wine Experience Day at the winery.  And if they all go as well, then we're well set!  A passionate winemaking family, a group of very interested clients, a most enjoyable time spent together, and even some sunshine!

We were welcomed by Céline and Stéphane Stentz who introduced us to the region and the winery.  Their father Jean-Jacques, officially retired but who continues to work each day, also spent the morning with us.

We then headed off to the Rosenberg vineyard, home to our adopted vines that will produce the grapes for the 2013 vintage.

It's the end of the pruning period at the moment, all of the vines needing to be pruned before the sap rises up in the plants with the arrival of the warmer spring days.  We walked through the vineyards until we reached a plot of Grand Cru vines that still had to be pruned.

Jean-Jacques and Stéphane explained why we prune and how to do so, and then we each had a go at pruning for ourselves.  Something that's not as easy as you would imagine!

We also learnt more about working the soil, and Jean-Jacques even prepared a couple of vine cuttings to be planted back at home.  You'll have to keep us posted if they take or not!

Back at the winery, we tasted several of the wines produced by the Stentz family, starting with the Pinot Gris Rosenberg, which is the wine chosen by Gourmet Odyssey.  Stéphane explained the differences between the Rieslings, Gewürztraminers and other wines that we tasted.  The tasting continued over the lunch of choucroute and other regional specialties.

In the afternoon, Stéphane took us through the rest of the work that will be accomplished in the vineyard between now and the harvest, and explained how he will choose the optimum time to harvest.   We took a tour of the cellar to see the wine press, the barrels, vats and casks, the oldest of which dates from 1899!  He introduced us to the vinification side of winemaking, and we could even hear the gurgles of the wine that is currently still fermenting.

Many thanks to our clients who shared this first day at the winery with us with such enthusiasm and good humour, and of course to the Stentz family for welcoming us with such passion.  We look forward to coming back for the next day soon!

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