Adopt a Vine and Make Your Own Wine

with the Gourmet Odyssey Wine Experience

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Wine

Discovering the work in the vineyard to nurture the grapes in Alsace


To make a great wine, you need to make sure that you produce the best possible grapes, and that involves lots of hard work and dedication in the vineyard throughout the year.  We spent a very enjoyable and informative day at Domaine Stentz-Buecher in Alsace to learn about the different tasks involved, and by the end of the Gourmet Odyssey Discovery Experience Day we left with a much deeper appreciation of just how much there is to do to make organic wine.

 

A Discovery Experience day in Alsace at Domaine Stentz-Buecher

 

After the introductions to the day, we headed out into the vineyard with Céline and Stéphane, the brother and sister duo who run the winery.  Our first stop was to visit the Rosenberg vineyard where our adopted vines are located.  We took a few minutes to find our vines, give them some words of encouragement and to take a few photographs.

 

Visiting our adopted vines in the Rosenberg vineyard

 

Stéphane then led us to a plot a little further along the track and explained the work that has already been carried out in the vineyard during the winter months to prune the vines and work the soil.  Pruning is one of the most essential jobs, as it helps the winemaker to control how many grapes each vine can potentially produce.  By reducing the quantity, you can increase the quality of the grapes and thus the wine that they will make. 

Stéphane explained how the branches left on the vine were then bent and attached to the training wire to slow the flow of sap and help the vines to produce more uniformly ripe grapes.
The buds had already appeared, and the shoots had started to grow from each of the nodes.  Each shoot will grow to form the fruit bearing branches for this year.  We could even see the first signs of the grapes to come.

 

The first signs of the future grapes on the vines

 

As always during a Gourmet Odyssey Experience Day, Stephane had left us some work to do.  Despite their endeavours during pruning, there are always some extra unwanted shoots that appear, whether from a double bud, or from lower down on the vine trunk.  The vines that Stéphane had brought us to were fairly young and vigorous, so they had lots of shoots that had sprouted on the trunks.  If left, they will take energy away from the vines and have a negative impact on the quality of the grapes, so our job was to remove them.  A simple job by hand when they have just appeared, so it’s important to do so before the shoots grow too much and become thicker. 

 

Removing the unwanted shoots form the vine trunks

 

We then returned to the winery, where Céline had prepared a tasting of some of the different wines that the winery produces, starting with the 2019 Muscat wine from the Rosenberg vineyard.  We then tasted the citrus and aromatic 2018 Riesling Ortel, followed by the 2019 vintage of the Pinot Gris Rosenberg that is the wine chosen for the Gourmet Odyssey Wine Experience. 

 

Tasting the organic wines in the courtyard

 

The tasting continued over lunch of a delicious baeckeoffe, local cheeses, and blueberry tart, which were paired with the 2018 Who Am I?, a blend of Pinot blanc, Pinot Gris  and Riesling, the 2020 Pinot Noir Tradition, and the 2019 Gewurztraminer Rosenberg. 

After lunch Stéphane explained the work that is left to do in the vineyard between now and the harvest, and how to know when the right time is to pick the grapes.  We also talked about working organically and the importance of respecting the surrounding environment.

 

Visiting the wine cellar

 

We ended the day with a tour of the cellar.  Stéphane showed us where the grapes will be received during the harvest and gave us an overview of the fermentation and ageing process.  We’ll learn more about these two stages during the Harvest and Vinification Experience Days.

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A wine-making gift experience in Burgundy to discover the work in the cellar to make a great organic wine


We welcomed some of the Gourmet Odyssey Wine Experience clients to the stunning Domaine Chapelle in Burgundy for a Vinification Experience Day.  This wine-making gift explains all the work in the cellar to make, age, and prepare wines to be ready for bottling.  We get to taste wines that are still in the ageing process, something that winemakers don’t normally share with people outside of the winery.  It’s a real treat to get behind the scenes and learn first-hand.

 

A winemaking experience day at Domaine Chapelle in Burgundy to learn about making organic wines

 

After having introduced us to the day Jean-François, the owner of the winery, recounted his family’s history at the winery and the evolution of the Burgundy wine-growing region.

Then in smaller groups, we visited the cellar where Jean-François explained all of the work involved between the harvest and bottling during the fermentation, maceration, and ageing stages to mature the wines in oak barrels.

 

Visiting the cellar

 

Myriam, Gourmet Odyssey’s wine expert, then explained how to taste wines using our different senses, and the difficulty in analysing the sensations that we encounter.  She gave us a few tips to better train our nose, and we now know that to do so, we have to poke our nose everywhere!

This theoretical step prepared us for the tasting of wines that are still in the ageing process.  We compared the changes that two different types of barrel can have on the same wine, and noted that there was indeed a big difference!  The new barrels have a bigger impact on the tannins and bring more woody aromas than the barrel that had already aged two wines.

 

Tasting wines in the ageing process

 

We also tasted the difference that the age of the vines has on the characteristic of the wine.  The Clos des Cornières vineyard, where the vines for the Gourmet Odyssey red wine grow, has different plots within with different aged vines.  The wine form each of these plots is aged separately before being blended, and so were able to compare two ages.  The younger vines which are stronger, give a more structured and concentrated wine, but the older vines bring more finesse.  When blended together they make a more complex wine than either of the two wines alone.

We noted that the wines that are still in their ageing process have not yet reached their optimum balance, hence the importance of maturing the wines to fully develop their expressive qualities.

We ended the morning with an aperitif of Santenay Blanc, accompanied with the famous Burgundy gougères!

We continued the Burgundy specialities with a lunch of parsley ham, Gaston Gérard chicken, and trio chocolate dessert.  We enjoyed the dishes with a 2020 Ladoix, 2019 Santenay Clos des Cornières, and a 2016 Santenay La Comme Premier Cru.

 

Wine tasting over lunch

 

After lunch, we went for a little walk in the vineyard to meet up with our adopted vines and take photos from all angles for the My Vine photo competition.

 

Meeting up with our adopted vines

 

Before ending this lovely day, we returned to the winery to discover the stages involved to prepare the wines for bottling and how they are then commercialised.  We discussed a little more with Simon and Jean-François and asked many more questions covering topics such as the choice of corks and labels for the bottles.

 

Simon explains the bottling process

 

Many thanks to all of the participants for their good cheer and enthusiasm which helped make the day so special.  We hope that you had a great day with the Gourmet Odyssey Wine Experience and that we’ll see you again for another day in Burgundy or at one of our other partner vineyards!

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Wine-making experience gift in the Terrasses du Larzac


We spent a fantastic week-end at Château de Jonquières in the Terrasses du Larzac wine-making region for a couple of Gourmet Odyssey Vinification Experience Days.  The aim of these interactive wine-making courses is to learn about all the work in the cellar to ferment, age, blend, and prepare the wines for bottling.  There is a lot of work to be done, and many decisions that the winemakers must make along the way, as we were to learn.

 

Learning the art of wine-making during the Vinification Experience Day at Château de Jonquières

 

We were accompanied for the day by Charlotte and Clément de Béarn, who represent the 32nd generation of winemakers at Château de Jonquières.  Amazingly, the château has been in the same family for 900 years, and has always been a working château with vines, and in the past, other fruit and cereal crops. Charlotte introduced us to her family history at the winery, and the surrounding terroir that makes up the Terrasses du Larzac wine region. 

We then headed across the courtyard and down into the cellar.  Here we learned how the grapes are received at harvest time, and the different processes involved for the red, white and rosé wines, which grapes are pressed, and which are put directly into the vats having been separated from their stems.

 

Clément explains the work during the fermentation and maceration stages

 

Clément then explained in length the fermentation process that transforms the sugar in the grapes into alcohol, and the work needed during the maceration stage to extract the colour and tannins for the red wines.  We discovered the different types of vats that exist and how Clément uses hot and cold water in jackets or immersion heaters to warm or cool the wine, and so control the speed of fermentation.  During this phase each grape varietal from each vineyard is kept separately in different vats.

Once the wines have finished fermenting, they are transferred to the other end of the cellar to begin the ageing process.  Clément explained the virtues of the different containers used for ageing the wines.  Some are aged in vats, others in oak barrels of differing sizes, and this year they are testing an egg-shaped vat that keeps the lees in continual suspension with the aim of bringing more depth to some of the wines.

 

Clément explains the different types of barrels and vats used for ageing the wines

 

We then sat down to the wine tasting workshop to better understand first hand the structure and make up of a wine.  
Clément had organised a series of blind wine tastings so that we could better appreciate the distinct characteristics of different grape varietals and the change in aroma and taste brought about due to the choice of container used to age the wine.

 

Blind tasting different wines

 

We then started to blend the wines.  Our first blend was made up of 80% Grenache aged in a vat, 10% Carignan aged in an oak barrel, and 10 % Carignan aged in an egg-shaped vat.  We then changed the Grenache for Syrah and compared the two blended wines.  We learnt that the Grenache brings a fruity and soft tannic structure to the wine with some slightly floral aromas, whereas the Syrah dominated blend had a deeper colour, was spicier, and had a longer finish.  Interestingly, the Carignan, which hadn’t been so popular in the first round of tasting, was noted for bringing more freshness through its acidity to both the Grenache and the Syrah blends.  Blending wines is all about finding the right balance to enhance each of the individual grape varietals. 

 

Clément blends wines with us

 

The wine blending workshop ended with a tasting of a pre-assembled wine that will be used in the final blend of the 2021 Lansade vintage, the wine chosen for the Gourmet Odyssey Wine Experience. It was a made up in equal measure of Carignan, Syrah and Grenache, and gave us a sneak preview of our wine to come!

It was then time for lunch and to taste the range of the wines that Château de Jonquières produces, starting with the 2020 Lansade white wine for the aperitif, and tasting the 2021 Lansade rosé and 2020 White Label N°5  red with the selection of starters.  We savoured the 2020 Lansade red with the coq au vin main course.  Cheese was paired with the gastronomic 2020 Baronnie white wine, and lunch ended with the 2020 Baronnie red, accompanying the chocolate mousse.

 

Enjoying lunch and wine tasting

 

After lunch, we headed out into the vineyard to visit our adopted vines, which are the pride and joy of the winery, and were planted over 80 years ago by Charlotte’s great grandmother.  We took a few minutes to take some photos of our vines and admire their majestically gnarled trunks.

 

Visiting our adopted vines

 

Back at the winery, we returned to the cellar to learn all about bottling.  Clément showed us the machine that fills the wine bottles and puts the corks in.  We spent some time discussing the different options to cork and their advantages and disadvantages.

 

The bottling machine

 

Clément then showed us the labelling machine that will be used to apply our personalised labels once our wine is ready.
Many thanks to Clément and Charlotte for welcoming us so warmly, and for giving us such a comprehensive insight into the art of wine-making.

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Learning the art of organic wine-making in Alsace


Céline and Stéphane warmly welcomed us to Domaine Stentz-Buecher to learn about all the work in the cellar after the harvest right up until the moment when the wine is bottled, labelled, packaged and ready to be enjoyed!   This organic winery in Alsace is run by the brother and sister duo, and as we would learn from them, there is much more to making wine that you might at first imagine!

 

A Vinification Experience Day in Alsace at Domaine Stentz-Buecher

 

After the introductions and welcome coffee, we made a quick visit to our adopted vines that are located in the Rosenberg vineyard, as it is after all here that the wine starts out.  Without the best quality grapes, it’s very difficult to make a good wine!  We took a few photos of our vines, and Céline explained the different terroir of the surrounding vineyards, a great foundation for some of the wines we would taste later in the day.

 

Visiting our adopted vines in the Rosenberg vineyard

 

Back at the winery, we followed the journey that the grapes take during harvest time.  Stéphane explained how the grapes are pressed for the white wines, and how the pinot noir grapes are separated from their stems and put directly into the vats for the maceration to take place during the alcoholic fermentation phase.
We visited the barrel room to see where the red and white wines that are aged in oak barrels rest.  Stéphane explained the benefits the barrels bring through the micro-oxygenation process, and how it’s important to keep the barrels topped up to replace the angel’s share that is lost to evaporation.

 

Pinot noir wines ageing in oak barrels

 

We then made our way into the fermentation hall where the vast majority of the winery’s white wines are stored.  Stéphane talked us through the fermentation phases and explained the differences between the ancient oak casks and the more recent stainless-steel vats.   
He gave us a taste of the 2021 Pinot Gris Rosenberg wine that is still in the ageing process and won’t be ready until later in the year.  It was very interesting to taste, as it’s very unusual to get the chance to taste a wine that hasn’t yet finished.  We then compared it to a wine that is still in the malo-lactic fermentation phase.  Straight away we could see that the second wine was cloudier, had a slightly yeasty smell, and fizzed a little in the mouth.

 

Tasting wine direct from the vat

 

Stéphane explained how the wines will change during the ageing process, and he passionately explained his vision of wine-making, and drummed home the importance to him of deliberately reducing the quantity of grapes produced to be able to make more concentrated and aromatic wines.  
We then headed out into the courtyard to make the most of the sun, and to start tasting some of the finished wines.   Céline had prepared a blind tasting for us to highlight the difference between grape varietals and the impact that different terroir can have. 

 

A blind tasting session of the range of Alsace wines

 

We then sat down to a traditional Alsace lunch of choucroute, local cheeses, and Black Forest gateau, all accompanied with more wines.  By the end of the meal, we had tasted three different Riesling wines including a Riesling Steingrubler Grand Cru, the 2019 vintage of the Pinot Gris Rosenberg wine chosen for the Gourmet Odyssey Wine Experience, the 2017 Pinot Gris Pfersigberg Grand Cru, a Crémant d’Alsace sparkling wine, two Gewurztraminer wines including the 2019 Hengst Grand Cru, and the Who Am I? wine that is a blend of Pinot Blanc, Pinot Gris and Riesling.   The variety and range of wines was extraordinary.
In the afternoon, we headed back down into the cellar to learn all about the final stages of the wine-making process to bottle the wines.  Stéphane explained how the wines are filtered to remove any remaining lee particles and showed us the bottling machine that fills and corks the bottles. 

 

The labelling mchine

 

We then moved onto the machine used to label and put the capsules over the tops of the bottles, and the final machine that tapes us the boxes.

 

The wine library

 

The day ended in the wine library where Stéphane and Céline have an impressive collection of their old vintage wines.  Many thanks to all of the participants for helping make it such a fun day, and to the winemakers for opening their doors and talking about their job in such a no-nonsense and frank way.

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Learning to prune the vines in Burgundy


We welcomed some of the Gourmet Odyssey Wine Experience apprentice wine-makers to Domaine Chapelle in the Burgundy village of Santenay.  The objective of the day was to learn about all of the work in the vineyard to produce the best grapes come harvest time.
After a short introduction to the history of the family and the Burgundy wines from Jean-François, the owner of the winery, his son, Simon, led us out into the vineyard.  Simon is in the process of taking over the reins at the winery as Jean-François approaches retirement.

 

Visiting our adopted vines in Burgundy

 

The first contact with our adopted vines brought many smiles, laughter, and some great photos to be entered into the “My Vine” photo competition!
It was then time to get down to more serious matters, and Simon began to explain the work carried out during the various vegetative phases of the vines growth.

 

work in the vineyard with Gourmet Odyssey

 

At this time of year, we are busy with the last of the pruning and pulling away the cut branches that have remained stuck between the training wires.
Simon showed us the two different pruning methods used in the vineyards.  The cordon de royat used for the pinot noir vines involves keeping three or four spurs, each with two nodes, from one of last year’s branches.

 

Adopt a vine in burgundy with Gourmet odyssey

 

And the Guyot pruning method is used for the chardonnay vines, leaving just one long branch with 5 to 6 nodes, that will then be folded and attached to the lower training wire.
In both cases, this year’s fruit-bearing branches will grow vertically from the nodes, and will be supported between the training wires once the growth is sufficient around May time.
Pruning is a very technically demanding task, and is only carried out by the winery’s permanent staff.  A team of seasonal workers will then pass through the vineyards, pulling away the cut branches caught between the wires and burning them as they go.
We had a go at pulling away the old branches ourselves, and quickly understood the difficulty of this manual job.  As the vine is from the creeper family, it has lots of tendrils that wrap around the training wires, making it hard to pull them free.  The not so clement weather added to the difficulty, as we found out!
We were happy to return to the shelter of the cellar after our vineyard experience, and enjoyed a typical Burgundy aperitif with a glass of Santenay Village white and some delicious gougères!

 

Tasting the Santenay white wine with Gourmet Odyssey

 

A typical Burgundy lunch of boeuf bourguignon followed, paired with Ladoix, Santeany Clos des Cornières, and Santenay Gravières Premier Cru wines
Lunch is always a very convivial moment, and it’s always a little complicated to get going again in the afternoon!  We altered the programme slightly due to the weather, to visit the cellar where Simon explained the different vinification and ageing phases.  We also visited the magnificent vaulted cellar underneath the winery that is typical of the Burgundy region.

 

Participate our experiences days Gourmet Odyssey

 

It was a good introduction to the Vinification Experience Day that some of the clients will be following up with.  And for those who wish to, it’s also possible to add the day.

We had a great day, and hope to see you again soon for another wine experience day.

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Learning about planting vines and the work in the vineyard in Saint-Emilion


We met up last weekend at Château Coutet in Saint-Emilion for a Discovery Experience Day with Gourmet Odyssey, the aim being to better understand all the work necessary in the vineyard to produce the best possible grapes, because to make good wine, you need good grapes!

Adopt a vine in Bordeaux and get involved in making your own personalised bottles of organic wine

We started to get to know each other over a coffee and croissant with Adrien David-Beaulieu, one of the owners and winemakers of the winery.  His family have been running the estate for over 400 years, something that is very rare for this famous Bordeaux wine region that has attracted many investors who buy up family-run wineries to promote their brands. One of the peculiarities of Château Coutet is that it has always been organic.  We were privileged to be in a place that has been preserved from intensive farming techniques, and where each action is carried out with the respect of nature and the biodiversity in mind.

Benoît, the Gourmet Odyssey wine expert, introduced us to the programme and our task for the day, the planting of new vines.

After distributing the tools, we walked through the vines, admiring the rare wild tulips that thrive here.  The radii tulip, bright red in colour, and the yellow sylvestris tulip were both brought to the area by the Romans many years ago and are now extremely rare.  They have been preserved at the winery because no chemical weedkillers have ever been used in the vineyards. Instead, the grass is either mowed or ploughed to keep it in check.

 

adopt a vines in Bordeaux with Gourmet Odyssey

 

At the top of the limestone slope, Adrien stopped to show us the view and explain the different terroir that make up the Saint-Emilion wine region.  Merlot is the king grape varietal here, and thrives on the limestone plateau, accompanied by some cabernet franc, malbec, and cabernet sauvignon vines.

In front of our adopted vines, we understood a little better the life of our vines, and what work lies ahead in nurturing them up until the harvest.

Our adopted vines are located in the Peycocut vineyard up on the limestone plateau, just a few hundred metres away from the village and surrounded by the most famous Grand Cru Classé names of the Saint-Emilion appellation.  The view is fantastic, particularly on this nice day that heralded the beginning of spring.

 

Participate Discovery Experience days at Gourmet Odyssey

 

Our job for the day was to replace some of the missing vines.  When tilling the soil, sometimes the metal plough can damage the vines which then subsequently wither and die.  At the end of winter, they need to be replaced, before the buds start to burst.

In pairs, one person prepared the baby vines by trimming the roots to enable them to better take hold in the soil.

 

Prepare the vines for planting with Gourmet Odyssey

 

The other person dug the holes for the vines in the places that Adrien had pointed out.  Everyone then got their hands dirty by planting the vines and pressing down the earth around them.

 

Planting the vines with Gourmet Odyssey in Bordeaux

 

By the time we’d finished, it was the end of the morning and time for the aperitif!  We enjoyed a nice glass of the Claret de Coutet, a refreshing wine that is somewhere between a red and a rosé wine.

The Gourmet Odyssey caterer had prepared a delicious lunch for us, starting with some foie gras and port jelly, that had been paired with the 2019 Château Belles-Cimes, the second wine that is made using the younger vines and grapes from lighter terroir.

 

Participate to wine tasting with Gourmet Odyssey

 

The 2017 Château Coutet Saint-Emilion Grand Cru was the next wine to be tasted, and is made up from the three different types of terroir at the winery; the limestone plateau, the clay hillside, and the more sandy plain, and the four grape varietals.  It’s longer finish and more pronounced aromatic intensity was perfect with the duck breast.  Our tasting ended with the fantastic 2018 Demoiselles wine, made from the oldest plots of vines that are worked by horse up on the limestone plateau.  A deep wine with lots of finesse, it went very well with the caramel desert.

After lunch, Adrien explained some of the advantages and challenges of working organically, and we then visited the chai and private cellar where the family keeps their old vintage wines dating back to the 1950’s.

 

Visiting the family cellar Château Coutet in Bordeaux

 

We’d spent a very enjoyable afternoon in Adrien’s company, and we look forward to coming back to this magical place for other Discovery Experience Days later in the season, and for the Harvest Experience Days in September time.

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Make your own organic Cotes du Rhone Villages Sablet wine at Chateau Cohola


We’re delighted to present the wine-makers at the latest partner winery to join the Gourmet Odyssey Wine Experience.  Cheli and Jerome are the owners and wine-makers at Château Cohola in Sablet and you can now adopt some organic vines in the Cotes du Rhone in the stunning setting next to the Dentelles de Montmirail.

Chateau Cohola is located on the slopes that make up the great terroir of the AOC Cotes du Rhone Villages Sablet.  This boutique winery is organically certified and has 4 hectares of vines planted on 15 terraces, made up of Syrah and Grenache Noir for the red and rosé wines, and Viognier, Grenache Blanc, Roussanne and Marsanne for the white wines.  The vines take up half of the winery, the other half being used for the olive, truffle, and cherry trees, and the bee hives for producing the winery’s honey.

We met up with Cheli & Jerome to ask them a few questions for our wine-maker profile series and to get to know them better. 

Discover how to make organic wine in the Cotes du Rhone

Cheli and Jerome, how long have you been wine-makers?

Our journey has always been intimately linked to wine.  We studied wine related courses at university and then pursued careers with Bordeaux and Burgundy wine merchants before finally ending up in the Rhone Valley. After creating our wine merchant business in 2002, we decided to buy a winery in Sablet in 2013, and so Château Cohola was born.

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

Since taking over the winery in 2013, we have developed the organic methods used, drawing on the natural habitat that surround us.  Over the years, we have painstakingly restored the 15 terraces of the vineyards.  Our other passion is beekeeping.  We have around a hundred bee hives that produce delicious lavender and wild flower honey. We also have olive and cherry trees.

What is your best memory so far concerning the winery?

A few instantly come to mind.  Perhaps the strongest memory, and one that was a turning point for the winery was meeting an exceptional shepherd which in turn led to us welcoming his flock of sheep to graze on the grass in our vineyards.  The complicity between the animal and the vegetal showed us that nature was in equilibrium.

We also get a thrill at the end of June when the vegetation is in full development and the photosynthesis in full flow as the cicadas sing.

The harvest period is also a very exciting time in the year, a physical period, but also very motivating as it’s the result of a whole year’s work.  It symbolises the unfaltering effort and diligence of each of us in nurturing the vines through to harvest time.

And more recently, welcoming the actor Jean Dujradin to film a scene in the vineyard for his latest film was an unforgettable experience.  We were very happy to have been able to share some time with him on the set of “Les Chemins de Pierre”.  One of the scenes was filmed just next to the plot where the adopted vines of the Gourmet Odyssey apprentice wine-makers are located.

What are your principal projects or challenges for the coming months?

The main challenge that our wine-making region is facing is how to adapt to the changing climate and the chronic water shortage that is setting in.  Our organic vines are better prepared in periods of drought, but we need to go further in the research of the farming and wine-making techniques that we use.  We have had very little rain since the beginning of the year, and that has repercussions that can delay the bud burst and reduce the yield.  We need to study the use of irrigation, not to boost production, but to support the vines.  By evaluating the humidity, the water storing capacity of our soil, and studying weather patterns, we will be able to determine the irrigation system that is best adapted to supporting our vines.

On the wine-making side of things, we are very happy with the launch of our new, limited series, “TBF” wine.  It is a blend of our three types of ageing methods used.  T for “Terre” (earth) because some of the wine is aged in an earthenware amphora.  B for “Bois” (wood) and the 500 litre oak barrels from the Seguin-Moreau cooperage used for some of the wine.  And F for “Fer” (iron), and the stainless steel barrel used to age the remaining wine.  After blending and bottling, the bottles are sealed using the bees wax from our hives.

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

Time is always short, but rest is always necessary.  To keep in touch with nature I do Nordic walking, and as a couple we regularly do pilates and yoga.  We also like to cook and receive guests.  Whether its family or friends, it’s essential for us to share our experiences and slices of life.

Learn more about adopting vines at Château Cohola

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Give an original wine gift to your Valentine!


Saint Valentine’s Day is fast approaching.  Here is the perfect St Valentine’s gift for wine lovers.  Adopt some organic vines in France with the Gourmet Odyssey Wine Experience and follow the making of your own bottles of personalised wine!  It’s an original way to discover how wine is made and to share a fun time together for a wine-making year.

 

Adopt some vines for your St Valentine’s present

Receive a welcome gift pack to give on St Valentine’s Day, containing a personalised vine adoption certificate in the name of your loved one, an access code to their customer portal, and a few surprise gifts.  For last minute St Valentine’s prsents, we’ll send you the certificate by email.

Your Valentine will follow all the key steps in making their wine through the newsletters, articles and photos published in the customer portal, explaining all of the work involved to nurture the vines, pick the grapes, make the wine, and age it before being ready to be bottled with your personalised labels.At the end of the experience, you’ll get to taste and savour your special St Valentine’s wine with your loved one!

Add a Wine Experience Day at the winery and head off for a weekend break for two in France. 

You’ll get to spend the day with the winemaker and participate in one or more of the wine-making days at the winery.  The Discovery Experience Day teaches you the care taken in the vineyard to nurture the vines and you’ll get to help the winemaker work with the vines.  The Harvest Experience Day gets you involved in picking the grapes and following their journey into the fermentation hall.  And the Vinification Experience Day reveals the winemaker’s secrets in making your wine, ageing, blending, and bottling it.

Each day is spent working alongside the winemaker and the Gourmet Odyssey Wine Expert, and lasts from 9:30 to 16:00 to give you the time to discuss with the wine-maker, get involved in the work, share a meal of regional delicacies and taste the organic wines from the winery.

Gourmet Odyssey chooses their partner wineries with care.  They are all organically certified with winemakers that are passionate about their profession.  They’ll welcome you warmly for the day and share their knowledge and love of wine.  You can select where to adopt your organic vines from Alsace, Bordeaux, Burgundy, the Languedoc, Loire or Rhone valleys!

The Wine Experience is sure to me a unique and memorable St Valentine’s present!

More information on our St Valentine’s gift for wine lovers

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A great last minute Christmas gift for wine lovers


For a fun and enlightening Christmas present idea for wine lovers, adopt-a-vine in France with Gourmet Odyssey in one of our award-winning wineries, all of which are organically certified!

Wine Experience gift in France to follow the making of your own wine

Receive a welcome pack, follow the making of your own wine from the vineyard to the bottles, visit the winery and get involved in working alongside the wine-maker to learn about the art of wine-making.  At the end of the Wine Experience, you can even choose the name for your organic wine, and we’ll personalise the labels for the bottles made using the grapes from your adopted vines!

Adopt-a-vine gift pack went to start the Wine Expeirence

A last minute Christmas gift?  We’ll send the personalised vine adoption certificate by email whilst waiting for the welcome pack to arrive for all orders received before 16:00 Paris time on the 24th December.

Need gift wrapping? We can wrap your Christmas Wine Experience gift up for you and you can include a personalised message by ticking the gift wrap option when ordering.

Thrill a wine lover, and adopt some organic vines for Christmas!

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Wine making course in Burgundy to discover the work in the cellar


In October we welcomed some of the apprentice winemakers to Domaine Chapelle in the charming Burgundy village of Santenay for a couple of Vinification Experience Days. These wine courses are dedicated to the work in the cellar to learn about the fermentation and maceration stages, how the wines are aged, and then prepared for bottling.

 

Learning how to make wine during the Vinification Experience Days at Domaine Chapelle in Burgundy

 

François Chapelle, the winemaker at the winery, explained the history of his family, his journey as a winemaker, and his philosophy behind making organic wine.  We were then ready to immerse ourselves into the intriguing world of all that goes on in the cellar.
The first workshop with Jean-François enlightened us about the fermentation and maceration stages, and the subsequent ageing process of the wine in oak barrels.

We learnt that making wine requires a lot of technical skill, coupled with experience.  The choice of barrels, where they come from, their age, and how they were toasted can have very different impacts on the characteristics of the final wine.

The ageing stage is very important to produce a well-balanced wine on the palate, and to harness the aromatic potential.

 

Visiting the cellar to learn the impact that oak barrels have on wine

 

The second workshop with Myriam, the Gourmet Odyssey wine expert, enabled us to better understand the sensorial characteristics that are so important to enjoying wine, and to find the equilibrium between acidity and soft tannins.  
We also spent time exploring our perceptions of different aromas, classifying them into primary, secondary, and tertiary depending on the grape varietal, terroir, fermentation techniques, and ageing methods used.  The aroma of a wine is in constant evolution.
It was time to put our newly honed theoretical knowledge to the test, and so the next workshop centred around the tasting of various wines at different stages of the vinification and ageing process.  We were able to identify the impact that different types of barrels have on the wine.

 

Tasting wines to better understand the decisions taken by the winemaker

 

We continued tasting some of the winery’s finished wines during the aperitif and meal of traditional Burgundy dishes, comparing the Santenay Villages and Burgundy Chardonnay white wines, and the Santenay Clos des Cornières and Santenay La Comme Premier Cru red wines.

After the excellent lunch, we headed out to meet our adopted vines in the Clos des Cornières vineyard for the red wine clients and Les Craies vineyard for the white. It’s always a fun moment and lots of photos are taken to immortalise the moment!

 

Visiting our organic adopted vines

 

Before ending the day, Jean-François explained the work that is done to prepare the wines for bottling, the process of doing so, and how the bottles are corked and labelled. So after a great day, full of information, we now knew a lot more about what goes on in the cellar and the process of wine-making.

We thoroughly enjoyed the day and hope to see you again soon for one of the Discovery Experience Days next year, when we’ll learn about all that goes on in the vineyard to nurture the vines and grow the best possible grapes for next year’s harvest.

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Harvest Experience Days in the Loire Valley


We had beautiful sunny days last weekend to welcome the participants of the Harvest Experience Days at Château de la Bonnelière in the Loire Valley.  We were there to discover the work of the winemaker during the harvest, and we learnt that there is much more to do than just pick the grapes!

 

Lovely blue skies for the Harvest Experience Days at Château de la Bonnelière in the Loire Valley.

 

For many, it was their first day with Gourmet Odyssey.  Marc Plouzeau, the winemaker and owner of the winery, welcomed us with a coffee and croissant, introduced us to the history of his winery, and brought us up to speed with the 2021 vintage so far, one that has been far from easy.
The late frosts and wet summer have meant that it’s been a nervous time for Marc leading up to the harvest.  Fortunately, the old saying that “September makes the wine” has indeed come into effect this year!  The good weather in September allowed the grapes to ripen and be ready in time for the harvest, even if it is slightly later than usual.
On the Saturday, Marc had kept one of his most special vineyard plots for us, one with an exceptional history.
Hidden in a small village on the left bank of the River Vienne, lies a small chateau which even Rabelais talks about in his writings!  Behind the chateau is a tiny walled vineyard, less than half a hectare in size.  This vineyard has the amazing peculiarity of being spared from the phylloxera disease that destroyed almost 80% of the French vineyards around 1890.  The vines are not grafted and are reproduced by taking cuttings from the old vines.
It’s a treasure and demands particular care throughout the year to nurture the vines and grapes, involving lots of manual work and the use of horses instead of tractors.
On Sunday we harvested a section of the Clos de la Bonnelière vineyard which is home to the adopted vines of the Gourmet Odyssey apprentice winemakers.

 

Secateurs in hand, we participated in the harvest

 

After receiving our instructions as to which grape bunches to select and how to cut them, we accepted our mission and started to harvest the grapes.  There were less grapes than usual, making those that we picked that much more precious!
We filled our buckets with the grapes, and then tipped them into the crates.  Thanks to the good cheer and motivation of our teams each day, we successfully accomplished our missions!

 

We emptied the grapes into crates

 

Back at the winery, it was already time for the aperitif and lunch!  The work in the chai would wait.  The meal was the ideal time to taste the wines that Marc makes, covering a range of sparkling, white, rosé, and of course red wines, for which Chinon is most well-known.  It’s always a much-appreciated time for the guests and it was difficult to get up from the table afterwards.  But our day wasn’t finished, and we had to put the grapes into the vat.

 

Enjoying the aperitif before the harvesters lunch

 

Marc makes different wines from each of the different vineyard plots, not blending grapes from different terroir together.  We therefore did the same for our respective harvests.
We sorted the grapes by hand to remove any leaves or unripe grapes that had inadvertently found themselves in the crates, before putting the grapes into the vats by gravity.  Marc uses a forklift truck to lift a trolley which he can then open the bottom of to let the grapes fall into the vat below.  It avoids damaging the grapes as much as possible.

 

Sorting the grapes

 

Marc then explained the work of the winemaker in the chai during the harvest over the maceration and fermentation phases.  It’s important to closely follow the transformation of sugar in the grape juice into alcohol to regulate the speed, in order to keep the maximum taste and aromatic qualities.  Through the pumping over and piegeage, Marc and his team extract the tannins and colour from the grape skins to give the wine more body and structure.

 

Explaining the winemaker’s work in the chai during harvest time

 

The day finally drew to a close after a thorough cleaning of all the equipment that we had used!  Our fantastic harvesters for a day had participated in all the stages with much professionalism and enthusiasm.  Many thanks to all and we hope to see you again soon!  The next step in this wine-making adventure will be the Vinification Experience Days next year, when we’ll learn about all the work in the cellar after the harvest up until the time that the wine is ready for bottling.

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Harvest Experience Day in Alsace at Domaine Stentz-Buecher


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

 

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

 

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

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

 

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

 

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

 

Great wine gift experience to get involved in the grape harvest

 

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

 

Learn how to harvest the grapes

 

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

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

 

Rent-a-vine in an organic Alsace winery

 

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

 

Following the grapes on their journey into the cellar

 

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

 

Harvest Experience Gift in Alsace

 

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

 

Discovering the breadth of Alsace wines

 

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

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

 

Learn how grapes juice is fermented and tunred into wine

 

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

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

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Participate in harvesting Saint-Emilion Grand Cru grapes


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

 

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

 

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

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

 

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

 

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

 

Learning how to harvest grapes

 

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

 

Grape harvest experience gift in France

 

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

 

Grape picking experience gift alongside the winemakers in Saint-Emilion

 

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

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

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

 

Enjoying lunch with organic wines from the winery

 

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

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

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

 

Selecting and de-stemming the grapes by hand

 

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

 

Learning about the work in the cellar at harvest time

 

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

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


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

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

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

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

Harvest Experience Day at Domaine Chapelle with Jean-François


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

Harvest Experience gift in Burgundy


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

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

 

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

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


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

Wine tasting gift with the winemaker at the winery in Burgundy


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

Harvest Experience Day and lunch at the winery in Burgundy


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

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

Sorting the harvested grapes


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

Follow the grapes on their journey into the vats


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

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

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

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

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Harvest Experience Day in the Languedoc


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

 

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

 

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

 

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

 

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

 

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

 

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

 

Grape harvest experience gift for wine enthusiasts

 

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

 

Organic harvest experience gift in the south of France

 

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

 

Participate in the grape harvest

 

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

 

The de-stemming machine in action

 

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

 

Grapes at harvest time

 

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

 

Organic wine tasting experience gift in the south of France

 

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

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

 

Organic rent-a-vine gift and harvest experience

 

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

 

The fermentation vats in the cellar

 

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

 

Analysing the grape juice at harvest time through the fermentation stage

 

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

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

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Working in an organic vineyard in the Loire Valley


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

 

Rent-a-vine gift in the Loire Valley

 

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

 

Wine-maker gift experience

 

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

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

 

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

 

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

 

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

 

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

 

De-budding the vines

 

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

 

Weeding in the plot of young vines

 

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

 

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

 

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

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


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

 

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

 

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

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

 

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

 

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

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

 

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

 

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

 

Getting involved in the work in the vineyard

 

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

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

 

Organic treatments

 

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

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

 

Taste organic wines in Burgundy with the winemaker

 

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

 

New vines need to be planted to replace old ones

 

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

 

Winery tour gift experience with the winemaker in Burgundy

 

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

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


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

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

 

Adopt-a-vine gift in an organic Alsace Vineyard

 

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

 

Rent-a-vine gift in Alsace

 

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

 

Alsace wine region gift experience

 

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

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

 

Organic wine tasting gift experience in Alsace

 

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

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

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

 

Wine cellar gift experience Alsace white wine

 

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

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

 

Wine-making gift experience Alsace

 

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

 

Organic Alsace wine gift and winery visit

 

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

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

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


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

 

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

 

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

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

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

 

Adopt-a-vine gift in a French organic winery

 

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

 

Organic wine experience gift in Saint-Emilion

 

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

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

 

Wine-maker experience gift in an organic winery in France

 

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

 

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

 

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

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

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

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

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

 

Organic winery tour gift in Saint-Emilion

 

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

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

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The work in the cellar to make organic Burgundy wine


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

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

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

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

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

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

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

 Tasting wines to learn about the impact that different choices play

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

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

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

 Visiting our adopted vines

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

 Learning about bottling wine

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

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Adopt a Vine in France and Follow the Making of Your Own Wine !

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