Adopt a Vine and Make Your Own Wine

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Tagged articles : Organic

An original organic Christmas wine gift, personalised and delivered to you


Are you looking for a special wine-related Christmas present this year?  Adopt some vines in France and give a unique experience for a wine lover.  With the Gourmet Odyssey Wine Experience you can get behind the scenes, become an apprentice organic wine-maker for a year, and discover the work that goes into making your own personalised bottles of organic wine. And by doing so, you’ll also be supporting small, independent organic winemakers.

Special Christmas gift for wine lovers: adopt a vine

What’s included in the Wine Experience Christmas gift box?

Choose from the different options available and order your adopt-a-vine Christmas gift on our website. You can choose the region, the winery (all organically certified), the number of vines to adopt, and how many wine experience days at the vineyard to include.  We’ll send the welcome gift pack to you, or directly to the recipient to open on Christmas day, containing a personalised vine adoption certificate, some wine accessories, and an access code to the private customer portal to get the adventure started straightaway.

The recipient will then receive news, photos, and updates from the wine-maker as the vines grow, the grapes are harvested, and the juice made into wine in the cellar. At the end of the wine-making year, his or her organic wine, made from the grapes in the vineyard where his or her adopted vines are located, will be bottled, complete with personalised wine labels denoting the name of the wine that your lucky recipient chooses!

It’s also possible to go to the winery, meet the wine-makers, and participate in wine experience days to learn about the key stages involved in the making of your wine. The Wine Experience Days can be included in the Christmas gift pack, or added later.

Oenology gift for Christmas: rent a vine

The Wine Experience Days take place on the weekends from 09:30 to 16:00, with wine tasting and lunch included for two people. There are three different choices. The Discovery Experience Days concentrate on the work in the vineyard before the harvest, the Harvest Experience Days get you involved in picking the grapes and teach you about the first stages of fermentation, and the Vinification Experience Days are made up of practical workshops to hone wine-tasting skills, and to learn about ageing, blending and bottling wines. You also learn how the wine-makers work organically, and what’s at stake in doing so. They are fun, informative, and moments rich in sharing that make you think a little differently when you open your next bottle of wine.

What makes the Wine Experience an extra-special Christmas gift?

Not only is it an original Christmas gift for a wine lover, it’s a present that supports independent organic wine-makers and small business, something that’s appreciated even more during these challenging times!

rganic wine gift box for Christmas

We’ve chosen to only work with organically or biodynamically certified wine-makers, all of whom have had their wines selected and awarded by the leading wine guides and press. We picked them for their friendliness, and enthusiasm for sharing their knowledge and love of their profession, essential factors needed to ensure an exceptional and unforgettable experience.

But don’t just take our word for it, read the customer feedback. For over 10 years now, we have developed and delivered a quality service, creating strong bonds and friendships with our partner winemakers and customers alike.

And it’s a no risk Christmas gift, because if you’re not sure which Wine Experience to choose, the recipient can always change the winery, type of day, or vintage by contacting us. The Wine Experience Days can also be carried over to the following year if needed.

Order your Adopt-a-Vine Christmas Gift in a few clicks

No need to go to the shops! Order your Wine Experience Christmas gift online, and we’ll take care of the rest:

  • The welcome gift pack will be sent out within 24 hours, Monday to Friday
  • The vine adoption certificate and activation code will be sent by email to the buyer
  • Gift wrapping and personalised message option available
  • Option to pay in 3 instalments
  • Flexible. The recipient can change the options or carry days over if needed

The Christmas Wine Experience welcome pack will be sent to the address of your choosing, containing a few wine accessory gifts; a DropStop, re-usable glass wine stopper, wine cooling bag, vine adoption certificate, and a personalised guide to get the present started!

Find out more about the Wine Experience Christmas present

Visit our website for more information about the Gourmet Odyssey Wine Experience or to place an order.

Any questions? We’re available from 09:00 to 18:00, Monday to Friday by phone on 01 46 27 05 92 within France, or on +33 1 46 27 05 92 from outside France, or through our contact page.

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Make your own organic wine in the Terrasses du Larzac vineyards of southern France


We’re delighted to add a new partner winery in the Languedoc region of the south of France. You can now adopt your own organic vines in the beautiful Terrasses du Larzac wine-growing region as Château de Jonquières joins the Gourmet Odyssey Wine Experience!

The magnificent Château de Jonquières is one of the oldest family-run wineries in the Languedoc, and has been in the same family for over 900 years!  Charlotte and Clément de Béarn, the winery’s 32nd generation of winemakers, took over the running of the vineyard and wine-making operation at Château de Jonquières in 2014 from Charlotte’s parents, and continue to strive to make the best possible organic wines from the different vineyard plots that surround the listed château.  It’s the perfect place, with the perfect hosts, to learn more about all of the hard work and skill that goes into making great organic wines.

We got together with Charlotte and Clément to prepare this profile that we share with you so that you too can get to know our new partner winemakers.

New adopt-a-vine experience in the Terrasses du Larzac

Charlotte and Clément, how long have you been wine-makers?

Charlotte : I grew up here in Jonquières and then studied business in Paris, Ireland, Athens, Reims and then closer to home in Pezenas for the wine-making studies.

Clément : I grew up in Montpellier, where I also studied, before working in Marseille, Lyon and Sydney.
After a summer working together to manage the table d’hôte at Château de Jonquières, we decided to take over the wine-making operations at the age of 24, just after our studies ended. When we decided to do so, Clément had never stepped a foot into a vineyard, and it was less than two years that we had been together. When we announced our intentions to my parents, they were very pleasantly surprised and accompanied us as we set out on our journey, whilst remaining very flexible and letting us know that we would always back track if needed.

Looking back, we don’t regret for one second having started so young.  We were full of energy, even if we were definitely a little naïve!

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

We took over from Charlotte’s parents in 2014 by buying the vineyards, buildings, material, and stock. We live with our two daughters in the old estate manager’s quarters of the château. We’re completely independent of Charlotte’s parents, but all 6 of us live in the same place, together with the vines, our vegetable patch and chicken coup.

We became organically certified and produce 30 000 bottles or red, white, and rosé wines, which we sell to wine-merchants, restaurants, private customers and export.

We have introduced commented guides for the château and its history, the cellar and wine tastings. We also offer an ephemeral bistrot each summer for the last 4 years in the courtyard, and organise a concert or play every two years. We have also taken some bookings for corporate seminars.

What is your best memory so far concerning the winery?

We are already very fortunate to have a job that is varied and hands-on, where we don’t notice the time fly by. We’ve also successfully managed to create an environment that allows us to live independently, and to welcome our visitors and clients to the winery.

But our proudest moment is the first harvest from the plot of Grenache blanc that we planted in 2017.  A fantastic moment with our baby vines!

What are your principal projects or challenges for 2021?

We’re looking to further develop the White Label cuvée, a wine that is completely off the charts that we launched on a small scale two years ago. It’s a wine made using 100% Carignan grapes that were planted by my great-grandmother 80 years ago.  The wine is then aged in oak “demi-muid” 500 litre barrels, a type of large barrel that was originally used to transport wine. Like a vinyl record that is pressed in a very small number of copies, the White Label, is for the moment a very limited series wine.

We also have plans to replant a vineyard using massally selected vines, taking cuttings from our best vines to transmit their genes, rather than using cloned vines. We’ll use our older vines that are more than 40 years old, because they have a richer genetic make-up.  It will enable our vines to be hardier and to redevelop some of the characteristics that have been lost little by little with the use of cloned wines.  For example we’re hoping they’ll benefit from maturing more slowly, and being more resistant to coulure during the flowering period.

There are also a few challenges to contend with.  After two years with harvests 40% less than usual, we worry about the changing climate and what impact that will have.  We’re also worried about wine sales in light of the Covid-19 situation and the international market which is struggling.  But we’ll get through it, adapt, and continue to refine our wines to try and express who we are through them.

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

Clément : I like to cook. Bread, cakes, bœuf bourguignon, and other dishes that I like to pair with wines that I’ve discovered in other regions during my travels!

Charlotte : I started jogging a year ago.  I’ve done my first trail and want to do more!

Learn more about adopting vines at Château de Jonquières

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A year of climatic extremes for the 2020 vintage


2020 will be a year to remember for organic wine-makers in France!  As everywhere else, the virus impacted the human activity in terms of working conditions and sales. The vines also had an unusual year, with exceptional climatic conditions.
In the autumn of 2019, the heavy rain that fell over much of France enabled the vineyards and water tables to build up their reserves.  And thankfully so, because the vines would depend on this later on.  A very mild winter, and mainly dry for the most part of France’s wine-growing regions, followed by a hot spring. At Domaine de la Guicharde in the Côtes du Rhône wine region, we saw roses in bloom in January!
Vine adoption gift box in alsace France
As a result, the vegetative cycle started in January and February which is earlier than normal, and developed rapidly in springtime, giving the wine-makers some sleepless nights as they worried about late frosts that could be catastrophic for the young buds.  At Château de la Bonnelière, in the Loire Valley, the large candles that are used to keep the frost at bay were set up in the vineyards, but fortunately not needed.  Luckily, spring remained mild and warmer than usual, but by the end, we could sense that the vines were at risk from a lack of water.    

The south and south west of France were the only regions to have any rain during spring.  It wasn’t very heavy, but fell regularly, meaning that the organic wine-makers had to treat the vines more often to protect them from mildew, the fungus that thrives when the weather is both hot and wet.  At Château Coutet in Saint-Emilion, at Domaine Allegria in the Languedoc, and at Domaine de la Guicharde in the Rhône Valley, the tractor could be seen often in the vineyards treating the vines as the copper and sulphur based sprays used in organic wine-making are contact products that protect the vines from the outside and don’t penetrate into the plant, and so they are washed away and need to be replaced after each rainfall.
Vineyard discovery day in Burgundy
The vines flowered early during the warm spring, appearing as early as the 19th May at Domaine Chapelle in Santenay, Burgundy, something which usually happens around the beginning of June.  Fortunately it wasn’t too rainy, and the coulure was minimal for most of the vineyards, meaning that the flowers were for the most part able to fecundate and produce grapes normally.  The end of spring and summer was extremely hot and that was when the lack of water began to be felt with the veraison being blocked, which is the moment when the grapes start to change colour.  In some cases, the grapes were scorched by the hot sun, shrivelling and drying up.
Vine renting gift box in the Rhone Valley, France
As a result of the combination of all these factors, the grape harvest in France was on the whole very early.  The wine-makers needed to harvest before the grapes became too concentrated in sugar, which would lead to wines that are too strong in alcohol, and before the grapes started to dry up, reducing the volume of wine that would be made.  In Alsace, the vineyards around Wettolsheim and Eguisheim, including the vines at Domaine Stentz-Biecher benefited from some rain in August, allowing the grapes to finish maturing in the best conditions.
Harvest experience in an organic winery in Saint-Emilion
The first of our partner wineries to begin harvesting was Domaine Allegria in the south of France, who started on the 17th August.  It’s not unusual to start harvesting in August in the Languedoc, but it’s very rare to do so in Burgundy!  Domaine Chapelle in Santenay began on the 19th August, when they would normally do so in mid-September.  In the Loire Valley, Château de la Bonnelière started in mid-September instead of in October.
Adopt-a-vine gift box for wine lovers
The good news is that with the warm and dry weather, all of the wineries are in agreement that the quality of the grapes is excellent this year.  No infections, good levels of maturity, and apart from a few dried out grapes, nothing to sort!  For some wineries the harvest is a little smaller due to the summer drought which meant that the grapes were more concentrated, but the quality is very promising…

We’ll be following the next stages closely as all of the fermentations finish, the wines start the ageing process, and we get to taste them during the Vinification Experience Days next year!

If you’re interested in learning more about organic wine-making and want to get involved in next year’s grape harvest, adopt some organic vines and come and work with the wine-maker at one of our partner wineries with the Gourmet Odyssey Wine Experience.

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Getting invloved in the 2020 harvest in Alsace


A gorgeous sunny day welcomed us to Alsace for the Harvest Experience Day at Domaine Stentz-Buecher last week-end.  The harvest is early this year due to the warm and dry weather, and whilst we were all in lock-down, the vines were soaking up the sun and having a great time.  The vineyards around Wettolsheim received just the right amount of rainfall at the crucial moments, so the grapes were in perfect condition to be picked.  All they needed were a team of harvesters, so the Gourmet Odyssey apprentice winemakers were very welcome to give a helping hand!

Top wine lover gift to get involved in harvesting the grapes in Alsace

After the introductions we headed towards the Steingrubler Grand Cru vineyard, where the pinot noir grapes that we were to harvest were to be found.  Céline explained which grapes to pick and how to harvest them, then armed with a bucket and pair of secateurs we got down to the serious business of harvesting the grapes!

Harvest Experience gift in organic french vineyard


The Steingrubler vineyard is on quite a steep slope, so the tractor and trailer waited patiently for our grapes at the end of the rows. To avoid wasting time and energy by everyone walking to and from the trailer, a couple of brave people volunteered to be a porter, strapping a large hop on their backs.  Once we had filled our buckets, the grapes were then poured into the hop for the porter to then empty them into the trailer.  It’s a physical job at the best of times, particularly so when you have to contend with the slope of the vineyard!

Join the harvest and learn the hard work that goes into making wine


The buckets filled quickly, and as we picked, we asked questions about life at the winery to Céline, her father Jean-Jacques, and the winery harvest team who were also on hand to help with the harvest.

Once we had picked all the grapes from the plot, we made our way to the Rosenberg vineyard where our Pinot Gris adopted vines are located. They had reached optimum maturity earlier in the week, so had already been harvested.  Once the grapes are ripe, they need to be picked straight away to ensure the best quality wine possible.  We took a few souvenir pictures and some for the “My Vine” photo competition with our adopted vines before heading back to the winery.

Adopt-a-vine gift in an organic French vineyard

Our next job was to put the grapes that we had harvested into the fermentation tank.  We used a long-handled rake to gently pull the grapes out of the trailer and into the de-stemming machine below.  This machine separates the berries from the stalks, and then the grapes continue their fall into the waiting vat.  The winery building has been designed to use gravity as much as possible in preference to pumps, so that the grapes arrive with their skins as intact as possible in the vat or press, helping to preserve the aromatic concentration.
Learning about the work in the cellar during the harvest


It was now time for a well-earned aperitif.  Céline had prepared an extensive wine tasting session for us, starting with the fresh and floral 2019 Pinot Blanc Tradition.  We then tasted the lovely mineral 2014 Sylvaner Vielles Vignes, followed by the complex and aromatic 2016 Riesling Steingrubler Grand Cru.  Next was the intense 2015 Pinot Noir Old Oak, the wine that the grapes we had picked in the morning are used to make, and then the 100% Pinot Noir Crémant Nature Rosé sparkling wine, accompanied by a savoury Kougelopf.

Wine tasting session with teh winemaker in Alsace


We continued the tasting over lunch, starting with the 2018 Pinot Gris Rosenberg which perfectly paired with the “Bouchée à la Reine” and spatzlé.  With dessert we compared two different wines, the 2017 Gewurztraminer Rosenberg and the 2016 Gewurztraminer Hengst Grand Cru.

We picked up after lunch where we had finished in the morning and descended into the cellar.  Stéphane described how the grapes for the white wines are treated differently, being emptied directly into the press, where the time and pressure are regulated depending on the quality of grapes ad thickness of the their skins.

Stéphane then explained the different processes and work needed for red and white wines up until the end of the first fermentation period.

Wine-making gift experience in Alsace

We visited the barrel room where the Pinot Noir wines are aged, and ended the day in the fermentation hall where the white wines were bubbling away as they start the fermentation process.  We’ll be spending more time here next year for the Vinification Experience Days to discover all of the work that is left to do between now and the time when the wine is bottled and conditioned.

Many thanks to Céline and Stéphane for a great day!

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Participating in the harvest of the Chenin grapes in the Loire Valley


2020 was a warm year for the most part, and so the harvest was early, taking place on the 19th and 20th September for the Gourmet Odyssey apprentice winemakers, which is almost a month earlier than usual.

Marc Plouzeau, the owner and wine-maker at Château de la Bonnelière, a few kilometres from the charming town of Chinon, had started the harvest with his team, a week earlier with the grapes used for the rosé and white wines, the red grapes needing some rain before being picked.  As with each year, this first week allows Marc and his team to warm up and find their marks again for the harvest, a gentle real-time training before the really busy period that follows as the quantities are much bigger for the Cabernet Franc red grapes!

Marc already had lots to do in the chai, so after the welcome coffee and introductions, we headed into the vineyard with Noémie, the vineyard manager, and Louise the Gourmet Odyssey wine expert.

After a quick visit of our adopted vines in the Clos de la Bonnelière vineyard, we were ready for the harvest. 
Our grapes hadn’t yet quite reached optimum maturity, so we crossed the road to pick the plot of Chenin blanc.  Our mission for the week-end was to pick the entire plot!

Harvest Expeirence Day in the Loire Valley

Many people don’t know, but the Chinon wine appellation exists for red, rosé and white wines.  Made using the Chenin grape varietal, as for the nearby Saumur and Anjou white wines, the Chinon white wine has a very limited production, accounting for less than 2% of the total appellation.  10 years ago, it was even less, but thanks to the efforts of some winemakers, they have brought the white wines to life too.

Wine gift Box for harvesting your vines

In 2014, Marc replaced a plot of red with Chenin vines.  This half-hectare vineyard produces the grapes used for the Silice white wine.

Half a hectare in two mornings was a do-able but tough challenge, particularly with the weather not being on our side, especially on the Sunday.  

Harvest your own adopted vines in France

Leaving a few rows for Marc’s team, we learnt which grapes to pick, and which ones to leave.  The majority of grapes were in perfect condition, but some had been attacked by rot.  Noémie also gave us some tips on how to not have a bad back at the end of the day!

Visit and tasting at the winery in Chinon, France

After the harvest, it was time for the aperitif, followed by lunch to gather our strength for the work in the chai!  Amongst the wines we tasted, Marc opened a few bottles of the Silice wine from previous vintages, so that we could see the potential of our morning’s harvest.

Harvest Experience in the Loire Valley

Despite the good cheer at the table, we had to think of the grapes and get up to see to them.  With Marc, we discovered how to fill the press, and then Marc explained the different stages to follow; the settling, alcoholic fermentation, racking, ageing in barrels… There was lots to learn, and everyone hung off Marc’s every word.

Meeting an organic winemaker in France

As Marc is very talkative, the time flashed by.  Fortunately many of the group will be coming back soon to discover the work in the cellar during the Vinification Experience Days!

The Clos de la Bonnelière vineyard, where the adopted vines are located, was harvested on the 1st October, as usual being the last vineyard to be picked. The grapes were perfectly ripe, so we should be in for a great vintage!

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Harvest Experience Day in the Languedoc


Today was a special day at Domaine Allegria.  It was lovely weather for the Gourmet Odyssey apprentice winemakers to harvest, something that is not uncommon, but it was the first time that we were to harvest the new plot of Grenache vines that had been massally selected.  As opposed to buying young vines from a nursery, Ghislain and Delphine had chosen to take cuttings from their best vines.  This is known as massal selection, and helps preserve the genetic lineage of older vines, with the aim of improving the quality of the grapes and the vine’s natural resistance to disease.

After the introductions, we headed out into the vineyard and listened attentively to the instructions on how to harvest.  We carefully picked the grapes and put them into crates that could hold 15 kg of grapes, which we then stored in the shade of the vinification hall.  The temperature quickly rose, but we remained in good cheer.  The grapes that we tasted as we picked confirmed that the harvest was a very good one, and that we should be able to look forward to a good vintage from the wine made using this plot.

Harvesting the Grenache plot

As with many wine-growing regions of France, this year has been great weather-wise because the sun and summer heat allowed the grapes to reach optimum maturity, without being infected by any disease of rot.  This made our job of harvesting that much easier too because there was practically nothing to sort!

Sorting the grapes

Once we had finished the harvest, we followed the grapes journey into the vats.  First of all we removed any leaves that had inadvertently made their way into the crates, and some dried out and shrivelled grapes that had been burnt by the sun.  The remaining bunches were then put into a de-stemming machine that separates the berries from the stalks which, if left in the vat during the maceration period, would make the wine too strong and would bring unwanted herbaceous aromas. Sometimes, in certain conditions, we can choose to leave some of the stems during the maceration period, but that remains a choice for the winemaker to make!

After the morning’s hard work, the aperitif was very welcome, with a tasting of a magnum of the 2019 Dolce Vita rosé.  We then sat down to a nice lunch prepared by Delphine, which was accompanied by other wines from Domaine Allegria.

Visiting the adopted vines

In the afternoon, we headed back out into the vineyard, for a digestive walk, and to find our adopted vines in a plot of Syrah.  The grapes will be blended with some Mourvèdre grapes to create the Tribu d’A wine once they have sufficiently aged.  We’ll learn more about these stages of winemaking next year during the Vinification Experience Days!

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The 2020 harvest in Burgundy ends with the Pinot Noir


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

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

Harvest Experience Day Wine Making Experience Burgundy

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

Adopt a vine and meet an organic winemaker

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

Harvest Experience Gift in Burgundy

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

Harvest your own organic vine in Burgundy

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

Winery visit and tasting in Santenay, Burgundy

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

Harvest and grape sorting exprience in an organic winery in France

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

Organic winery visit and harvest course in Santenay, Burgundy

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

Wine-making and vine adoption experience in France

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

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Wine Discovery Experience Day in the vineyard in Alsace


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

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

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

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

 

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

Vineyard experience gift

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

Grapes appearing on the organic vines

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

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

Wine-making experience gift in Alsace

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

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

 

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

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

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

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

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

Organic wine cellar tour in Alsace

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

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

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Pruning and attaching the vines in Saint-Emilion


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

Top wine gfit idea for organic wine lover

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

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

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

Learn how wine is made organically

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

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

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

Learn how to prune vines with the Gourmet Odyssey Wine Experience

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

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

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

Organic wine tasting gift in Saint-Emilion

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

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

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

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

Winery tour and cellar visit

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

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Top online birthday gift idea for wine lovers


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

Adopt a vine as best online birthday present for wine lovers

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

Online e-gift certificate to adopt organic vines

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

Visit your organic adopted vines for an unforgettable experience

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

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

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The Gourmet Odyssey winemaker Christmas lunch


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

The snow covers the vineyards

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

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

Domaine Chapelle under the snow

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

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

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

The cellar at Château de la Bonnelière

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

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

The family cellar at Château Coutet

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

An old bottle from Château Coutet

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

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

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

The Christmas tree in the sun

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

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

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Harvesting organic grapes in the Loire Valley


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

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

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

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

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

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

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

Get involved in the French grape harvest in the Loire Valley

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

Discover the French lifestyle during the harvest in the Loire Valley

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

Participate in the French grape harvest

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

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

Adopt vines in Chinon and harvest the grapes with the winemaker

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

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Grape Harvest Experience in Alsace


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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Improve your lnowledge of white wine-making in Alsace

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

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

Adopt vines and discover white wines in Alsace

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

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

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Participating in the grape harvest in Saint-Emilion


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

Harvest experience gift for wine lovers in Saint-Emilion

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

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

Rent-a-vine gift experience in Saint-Emilion

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

Wine-making gift experience in Bordeaux

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

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

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

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

Organic wine tasting gift experience in Saint-Emilion

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

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

Grape harvest experience gift in Bordeaux

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

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

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

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

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The 2019 harvest of Pinot Noir grapes in Burgundy


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

 

Meet the winemaker of an organic winery in Santenay, France

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

Vine adoption in Santenay, Burgundy, France

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

2019 Harvest quality in Santenay Burgundy

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

Harvest Experience Day in Burgundy, France

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

Grapes picking experience in Burgundy, France

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

Organic Burgundy wine tasting, France

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

Grape sorting Experience in Burgundy

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

Chai visit and wine tasting in Burgundy

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

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The effects of climate change on the harvest


There’s no longer any need to prove it, the climate is changing and the temperature is rising, and that of course includes the vineyards, as we already talked about back in 2016. What are the consequences of climate change for the vines and what solutions are there for the winemakers to combat them?

The heat has brought the harvest earlier and earlier

A recent study by the European Geosciences Union successfully demonstrated a correlation between the rise in average temperatures and the earlier harvests. They did so by using the recorded data collected from the Burgundy wine region since 1354. The study calculated that between 1354 and 1988, the average start date for the harvest was around the 28th September. Since 1988, the year when the inflexion of the temperature curve took place and the temperatures started to increase by more than the average, the average start date for the harvest is now 13 days earlier, on the 15th September.

It’s not just the hot summer temperatures and heatwaves which cause the grapes to ripen faster (sometimes the heat can have the opposite effect and block the maturity), it’s the average temperature throughout the year that is making each stage of the vine’s development earlier.  The bud burst, flowering, and veraison are all happening earlier, as a study by INRA France Agrimer showed in 2017 (donwload the chart – in French).

The debudding happens earlier

The harvest being earlier makes the organisation of the teams and the harvest more difficult for the winemakers, but it’s not the only consequence, nor the most worrying.

The impact of the heat on the harvest

As we just mentioned, the winemakers must reorganise the way they work in the face of climate change, not just for the harvest, but in the methods and techniques used in the vineyard throughout the year. All of the green work is challenged. For example, when the summer is forecast to be hot, the winemakers remove much less leaves than before, so as to not burn the grapes by leaving more shade. The tops of the vines are trimmed more severely to reduce the surface area of foliage, thus limiting the photosynthesis that causes the grapes to ripen too quickly. 

Less leaves are removed

And even before this stage, some winemakers opt to spread mulch in the vineyard as opposed to mowing the grass.This creates a vegetative layer that limits the evaporation of water when it is hot. Research is also under way in some regions to evaluate the planting of grape varietals that mature later and are less sensitive to the heat.

We can also note that other climatic conditions are also impacting the vines.  When the winters are warmer, the bud burst happens earlier, and so any late frosts are more likely to cause significant damage to the buds.  Hail falling from thunderstorms, and droughts are becoming more frequent and intense, increasing the risk of reducing the yield. And then there are new diseases and parasites that are appearing with the warming, as well as shortening the reproductive cycles and the number of generations of insects each year.  The eudemis grape berry moth and leaf hoppers are good examples.

The heat has burn the grapes

Even without all of the above, a summer drought can drastically reduce the yield because, without water, the grapes don’t swell enough and produce less juice to ferment.

The quality of the wine evolves and the characteristics change.  With heat, the level of sugar in the grape must increases, and can give wines with a higher alcoholic degree and less acidity.  For red wines, sometimes it is a characteristic that is sought after, allowing the wine to have stewed fruit aromas rather that fresh fruit.  But it is generally much less desirable for white wines because you need a certain freshness and equilibrium with the acidity.

A few avenues to explore in the face of rising temperatures

In terms of the work in the vineyard, we have already touched on some of the techniques that can be used to fight against the heat and lack of water.  As well as research into new types of grape varietal, studies are underway to produce rootstocks that are more resistant to drought.

On the winemaking side, you can also compensate for the lack of acidity by choosing yeast that is able to produce less alcohol from the same amount of sugar, or by using tartaric acid, although these methods are of course less naturel.  You can also remove some of the alcohol by filtering it through a membrane, but this can also alter the taste of the wine.  Filtering is also possible before the fermentation to remove some of the sugar in the juice.

These procedures are just avenues to explore for the moment, and are not completely satisfactory in that they act in response to the initial problem, that of rising temperatures and global warming.  But they are worth exploring given the acceleration of the rise in temperature over the past few years, as the winemakers are likely to face bigger and bigger threats to their harvest over the coming years.

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