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Hints and tips for serving wine when itís hot


It’s not always easy matching wines to summer meals when it’s very hot.  You have to serve the wine at the right temperature without spoiling it, and then keep the wine at the desired temperature once it’s on the table.  If the wine is too warm, it will seem heavy and the alcohol will overpower the wine, and if it’s too chilled, you won’t be able to appreciate the aromatic qualities and depth of the wine.  Here are a few suggestions for enjoying your wine this summer.
Firstly be careful when choosing your wine because not all wines are at their best when the mercury starts to rise.  Of course, the wine should be chosen to match the dish being served, but you also need to take a few points into consideration.  For red wines, favour lighter wines because the heat makes the tannins more pronounced, and serve them between 15 and 18°C.  For the whites, choose dry and mineral wines over complex and sweet wines.  They are usually best served between 9 and 11°C, when the aromas are best released.  The same is true for champagnes and rosé wines, the latter being better suited if they are light and fruity.

These serving temperatures feel much less compared to the 30+°C often encountered during the summer months.  The most important thing is to try and avoid any thermal shocks.  For example with red wines, rather than letting the bottle breathe in the warm air and then cooling it down afterwards, if you’re lucky enough to have a cellar, it’s better to open the bottle and let it breathe in the cellar, and then bring it out at the last minute.  Not such an easy thing to do with a wine fridge though!

Alternatively, if you have a little time ahead of you, before opening the bottle, wrap it up in a damp tea towel and put it in the fridge for an hour at most, but no longer. The wet tea towel will help lower the temperature a little more quickly.

If you prefer to use an ice bucket or ice bag, which can also be used to stop the wine from warming up whilst on the table, mix some cold water with the ice cubes, as still wines don’t like to be frozen, and add some coarse salt which helps the temperature fall more quickly.

Chilling sleeves that you place in the fridge or freezer before wrapping them around the bottle don’t really chill a wine, but they are useful in maintaining the same temperature without causing any thermal shocks.

When using a carafe to serve your wine, they also exist with removable tubes that you can fill with water and freeze so that the ice can be used without diluting the wine.  Of course ice cubes and wine are not a good idea if you want to preserve the aromas and concentration of the wine.  If you really want to put something frozen directly in your wine, an alternative is to freeze some grapes, berry by berry, and then add them when needed.  They’ll cool the wine down without diluting it as ice cubes do, and at least its more eye catching!

Another tip is to chill the wine glasses using ice cubes just before serving the wine, which will stop the wine from warming up so quickly in the glass.  To chill the glass, put a few ice cubes in, and swirl them around until the glass starts to frost up.

By following these few tips, you should be able to continue enjoying a few nice bottles this summer. Enjoy your holiday!

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Nurturing the organic vines in Saint-Emilion


We spent another great Gourmet Odyssey Wine Experience weekend in Saint-Emilion at Château Coutet with the David Beaulieu family.  They have been making wine here for over 400 years and have a unique story to tell, not just from the 14 generations of wine-makers, but also because they have always been organic and have never used any chemical products on their vines.  We were to hear more about what makes Château Coutet unique throughout the day, but the main focus was on learning about all of the work in the vineyard needed to nurture the vines and produce the best possible grapes at harvest time.

Original wine gift for any wine lover. Adopt some organic vines in a Saint-Emilion Grand Cru vineyard

After the introductions, we made our way through the vineyards and up the hill.  On the way, we learnt about the different grape varietals of Merlot, Cabernet Franc, Cabernet Sauvignon, and Malbec that are grown on the estate, and we marvelled at the trees and hedgerows that help to make up the special ecosystem of the winery. Around 20% of the winery’s surface area is voluntarily set aside from growing vines to preserve and encourage the biodiversity, which in turn helps maintain a natural equilibrium.

From the top of the hill, we had a good vantage point over the plain below, stretching past Libourne to Fronsac, and across the Dordogne River into the Entre Deux Mers wine-growing region.  Here we learnt the role that the landscape plays in influencing the weather in Saint-Emilion, and could see how the soil changes from the sandy loam flood plain, to the clay limestone on the side of the hill, to the limestone plateau at the top.  The vines at Château Coutet grow on these three distinct terroir.

Vineyard tour with the winemaker in Saint-Emilion, Bordeaux

Up on the plateau, we made our way to the Peycocut vineyard, one of the 12 reference vineyards in Saint-Emilion, traditionally used by the Jura to determine the date for the harvest.  This is where the Gourmet Odyssey adopted vines are located, and we took a few minutes to visit our vines, admire the views of the rolling vineyards, and take a few pictures.

Rent some organic vines in Saint-Emilion and foloow the making of your personnalised wine

The work in the vineyard began during the cold winter months with pruning.  We learnt how this is done, and were brought up to speed on the other work accomplished so far this year to de-bud the vines, raise the training wires, and work the soil.

Learning the life of a winemaker

The past few months have been warm and wet.  This has meant that the vines have grown rampantly, but it is also been the ideal conditions for mildew to flourish.  Whilst walking in the vineyards we could see some of the tell-tale yellow spots on the vine leaves.  With the heavy downpours of rain, it hasn’t always been possible to get the tractor into the vineyard to treat the vines when needed.   As the vineyard is organic and the bouillie bordelaise used to protect the vines from mildew is a contact product, it gets washed away and needs to be reapplied after each 20mm of rain.

Protecting the vines from mildew

Another way to help reduce the spread and impact of mildew is to remove some of the leaves around the grapes, which improves the air flow and speeds up the drying time after any rain.  This was the job that had been set aside for us, and we were shown how to do so.  The first factor to take into consideration is the alignment of the vines.  In the Bordeaux region the summer months can get very hot with strong sunshine.  The leaves are therefore only removed on the east facing side which receives the gentler morning sun.  The leaves are kept on the other side to protect the grapes from the more powerful afternoon sun.  The leaves to be removed are those directly in front of the grapes and any which touch the grapes and could transport moisture to the grapes from the rest of the plant.

De-leafing the vines in Saint-Emilion

After watching the winemakers do this expertly, we spread out in pairs to have a go ourselves.  It’s not the most intellectually demanding task, but we soon learnt that it’s more physically demanding that you might think, and that there is a real technique needed to go fast.

Hands-on wine course in Saint-Emilion, France

We then headed back to the winery, and enjoyed a well earned glass of chilled Clairet rosé wine in the shade of the magnificent trees in the chateau’s garden.

Lunch and wine tasting gift in Saint-Emilion with the winemaker

Lunch was delicious as usual, prepared on site by the excellent caterers.  We had foie-gras with fig chutney and savoury breads for starter, followed by magret de canard with a 4 spice sauce, mashed potato with truffle oil, and garden vegetables.  To accompany these dishes, we tasted the Château’s second wine, Belles-Cîmes 2015, and compared the 2014 and 2015 vintages of the Château Coutet.  We then tasted the Cuvée Demoiselle 2014 with the cheese and dessert.

After lunch, we talked some more about how the winery is managed organically, and has always been so since time began.  We also learnt about the work left to do in the vineyard before the harvest, and how the winemakers will tell when the grapes are ripe enough to be picked.

Organic wine-making course and gift in Saint-Emilion

The day ended with a quick visit of the chai, family cellar, and barrel room.  The family cellar is full of old vintage wines going back over the past 50 years or so, and everyone tried to find the bottles from their birth years.

Cellar tour in Saint-Emilion with the wine-maker

We’ll be spending more time in the chai during the Vinification Experience Day next year.  For now we have to wait patiently as the grapes ripen before returning in September to help pick the grapes during the Harvest Experience Day.

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De-leafing organic vines in the Loire Valley


For the last time this Spring, Marc Plouzeau welcomed us for a Discovery Experience Day at Château de la Bonnelière to discover his winery, his vines and the Loire valley wines that he produces.  We were also to meet our adopted vines which are used to make the Clos de la Bonnelière red Chinon wine, and to learn about the work carried out in the vineyard.

  Wine Box with vineyard visit in Chinon, France

After the introductions we ventured out into the Clos de la Bonnelière vineyard to meet our adopted vines and to see the grape bunches that have already started to form! 

Wine gift oenology course in Chinon, Loire, France

Marc talked about the work that has been so far to get the vines to this stage. The flowering period had gone well despite the wet spring, and we can start to hope for a good harvest, as long as the weather doesn’t have other plans between now and the moment when the grapes are picked.

Oenology box vine tending experience in the Loire Valley

The task for the day was de-leafing, which involves removing the leaves from in front of the vines. The principal reason is to allow the grapes to dry more quickly after any rain, thus limiting the spread of diseases such as mildew. A simple, but important task, expertly carried out by our adoptive vine parents!

Wine gift, vineyard tour and meeting the winemaker in Chinon France

Mission accomplished, and after a question and answer session on organic wine-making, the daily life at the winery, and the work left to do in the vineyard, we sat down to enjoy the lunch which had been prepared by Mme Plouzeau. Her great specialty, the strawberry Chantilly proved to be a big hit once again. And of course, we enjoyed a selection of wines from Château de la Bonnelière.

Wine box with winery visit, wine tasting and winemakers' lunch

After lunch, we visited some of the other vineyards to get a better idea as to the different terroir that make up the winery. We talked about how the work varies in the different plots, and discussed the organic practices used, many of which can also be used in the garden back home!

We’ll next be back for the harvest, and so have to wait patiently to see the fruit of our labour. In the meantime, we wish Marc and the vines a great summer!

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The flowering period of the vines


The much awaited vine flowers have made their appearance in the vineyards throughout France recently, and if you take a walk through them, you’ll notice a very light and delicate fragrance wafting on the wind.  It’s also one of the critical stages in the wine-making calendar as it will have a large impact on the potential size of the 2018 harvest to come.

The flowering period is one of the growth stages of the vine life cycle and marks the start of the formation of the grapes.  After the winter rest period, the vines start to come back to life as the soil starts to warm again in March, and the sap starts to flow again in the vines.  In April the buds start to appear on the branches and then burst to make way for the leaves to start unfurling.

The leaves and branches continue to develop into May, and you can start to see the structure of the future bunches to form.  Small tight green clusters that look like buttons appear on the tips of the young shoots.  Each of the flower buttons has a cap of petals known as the calyptra to protect the reproductive organs inside.

Vine flowers
The caps are shed to reveal the reproductive organs.  Vines used in wine-making are generally hermaphroditic, containing both male and female reproductive organs, and so are capable of pollenating themselves.  The conditions have to be right however for this to occur.

And that is where the difficulty lies.  As a general rule of thumb, flowering happens eight weeks after bud burst and lasts between 8 and 15 days.  If the weather is mixed it can take longer than if it is hot and sunny.  It normally happens around June, when the weather can be variable, and so the results can be mixed.
The flower caps fall away during flowering

If it rains a lot or the temperatures are cool, the floral caps aren’t able to detach themselves properly, and the fecundation can’t take place, which means no fruit to harvest in the autumn.  That is known as coulure, and the flower dries up without having been pollinated.

Flowering can be more or less marked depending on the region, and the grape varietal.  You can tell that the vine has been well fecundated when the grapes that form a few days later are all of the same size.

Traditionally you count 100 days from the flowering period to the start of the harvest.  We should shortly have a good indication of when the 2018 harvest will be!

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Learning the secrets of making and ageing organic wine in Burgundy


We were welcomed at Domaine Chapelle in Santenay for a Vinification Experience Day to learn all about the work of the winemaker in the cellar. The 2017 vintage has now finished its fermentation period and the wines have been racked and put into barrels to start their ageing process. The work is not yet over for the winemaker however, as there still remain a whole host of decisions and actions that must be undertaken to ensure that we end up with a great organic wine in the bottle.

 

Vine adoption and daay at the winery in Santenay, France

 

The sun was shining brightly, and so we made ourselves at home in the winery’s garden, overlooking the Clos des Cornières vineyard where our adopted pinot noir vines are located. 

Oenology lessons at the winery with Domaine Chapelle in Burgundy, France

Jean-François, the winemaker and owner at Domaine Chapelle introduced us to the winery and gave us a recap of the 2017 vintage. He also pointed out the different terroir found in the surrounding vineyards to get a better understanding of the geology and its impact on the hierarchy of the Burgundy AOC system. The surrounding area is recognised as a UNESCO World Heritage site.

Wine gift box aromas masterclass at the winery

We then split into two groups, one of which went first with Jean-François for a visit of the cellar and to taste the 2017 vintage directly from the barrel, and the other group stayed with Yvette, Jean-François’ wife, to develop their senses that would be put to the test during the wine tasting to come. The groups then swapped over.

Wine experience and wine tasting in Burgundy, France

Jean-François explained how the sugar in the grapes is transformed into alcohol during the first fermentation phase after the harvest.  We also had the honour of tasting some of the 2017 wines that are currently still in the ageing process, drawing them by pipette directly from the barrel.

Yvette helped us discover and identify the aromas that can be found in Burgundy wines, and explained where they come from, whether it’s from the grape and quality of the grape, or from the vinification and ageing process. 

Vineyard visit box in Santenay, Burgndy, France

We then put our new found knowledge to the test as we tasted different wines from Domaine Chapelle, starting with a glass of the chardonnay AOC Santenay Saint Jean white wine.

During lunch we enjoyed some local dishes of jambon persillé, Gaston Gérard chicken, local cheeses and a chocolate and blackcurrant entremets desert, accompanied by three red wines from Domaine Chapelle, the 2014 Santenay Clos des Cornières, the 2011 Santenay La Comme Premier Cru and the 2013 Chassagne Montrachet Morgeot Premier Cru.

After lunch we headed out into the vineyard to meet our adopted vines, and see how they are preparing for the 2018 vintage. We encouraged them to continue their good work, and passed the baton to the adoptive owners of the 2018 vintage!

Vine renting at Domaine CHapelle, Burgundy, france

Jean-François explained the three different ages of vines that are used in making the Clos des Cornières wine. The 2017 vintage will be the last for a while to use the three different aged vines because the oldest plot of vines was uprooted earlier in the year.  It will be replanted with young vines, but it will take a few more years before any grapes will be produced.

Vina adoption box for a perfect to wine lovers

Back at the winery, we tasted the wines that are currently ageing from these three different aged vines, and so could see for ourselves the difference in quality. Each of the three plots is picked, vinified, and aged separately before being blended when it comes time to bottle the wine.  We noted that the tannins were much softer for the oldest vines, whilst they were still marked for the youngest plot. The winemaker can balance these different styles when blending the final wine.

We had spent a very enjoyable day in Santenay at Domaine Chapelle and can’t wait to taste the 2017 Clos des Cornières wine when it is finished!

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Find the perfect wine gift for Fatherís Day. Adopt some organic vines in France!


For father’s day you might have already given your wine-loving Dad some nice bottles of wine, a wine tasting course, or a guided visit to a winery. This year, take it a whole leap further by adopting some organic vines in France and giving him a Gourmet Odyssey Wine Experience Father’s Day gift. This enlightening and original present is also great for eco-friendly and gourmet Dads. 

By adopting some vines, your Dad will follow the progress of his vines and the making of his own French organic wine for a wine-making year at one of our acclaimed organic wineries in France. Through our newsletters and photos, your Dad will learn about all of the key stages in making a great organic wine, from the work in the vineyard to the choices the winemaker takes in the cellar to ferment, age and prepare the wine before it is ready to be bottled.

Original wine gift for Fathers Day
At the end of the wine-making year, your Dad can choose the name of his wine, and will receive one personalised bottle of wine for each adopted vine.
Wine gift vine adoption and vineyard visit

To make the experience even more interactive, you can add one or more Wine Experience Days at the winery so your father can visit his adopted vines, meet the winemaker and get involved in working alongside him in the vineyard to nurture the vines or pick the grapes, or to learn about the work in the cellar.

Vineyard tour and wine tasting at a French winery

Each Wine Experience Day lasts a full day from 9:30 to 16:00 and includes a wine tasting and full lunch at the winery. These fun days are valid for two people, and are an eye-opening immersion into the real life of a wine-maker!

Wine making experience as a gift for Fathers Day

All of our partner wineries are organically or biodynamically certified and produce wines that are often awarded medals or selected by the main wine guides. They take pride and pleasure in sharing the ins and outs of their profession with you.

Our Wine Experience Father’s Day gift begins with the reception of a welcome gift box containing a wine cooler bag, a re-usable glass wine-stopper, a Drop Stop and a personalised adoption certificate. Your Dad then starts his Wine Experience as soon as he activates his customer portal using the code contained in his welcome pack!

Delivery of the welcome pack takes two working days in France, and between 3 and 6 days for the rest of Europe. For any last minute Father’s Day gifts, we can send you the certificate by email.

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Discovering the southern Cotes du Rhone wines


As you venture south of Lyon, the steep hillsides overlook the Rhone Valley and you see vines in places that make you wonder how on earth the winemakers will be able to harvest the grapes. You’re now entering the Rhone Valley. Cote-Rotie, Condrieu, then Saint Jospeh, Crozes-Hermitage, Cornas… But you’d be wrong to limit the Cotes du Rhone wines to these famous crus from the north of this vast and varied wine growing region.  There is so much to discover further south once you have passed Montelimar.  Rasteau, Cairanne, Vinsobres, Gigondas, Chateaunuef-du-Pape, then Lirac, Tavel, Costieres de Nimes, Coteaux du Ventoux, and other wines from the Luberon. Let’s take a closer look at the southern Cotes du Rhone wine growing region.

The terroir and grape varietals of the Rhone Valley

The Rhone Valley landscape is very old, being formed some 300 million years ago as a result of the volcanic activity of the Massif Central, then when the Alpes were born 40 million years ago, some of the land subsided, separating the two massifs by the valley created between the two. At first the sea covered the land, but little by little the water level decreased and the river bed dug deeper leaving behind layered terraces on the banks of the valley. Today, four different types of rock and soil type can be found. Granite, sandy silica, limestone and clay. This varied terroir helps explain why the region is home to so many different grape varietals.

Some 27 grape varietals can be found in the Rhone Valley, 21 of which can be used in the Cotes du Rhone wine appellations. The main varietals found are grenache noir, syrah and mourvèdre for the red wines, and marsanne and viognier for the white wines. Grape varietals with a high tannic structure such as syrah favour silica soils for example, whilst the Grenache do well in limestone.

The history of the Cotes du Rhone wine-growing region

Wine-making in the Rhone Valley goes back a very long way, and we can find traces near Marseille that date to 400 BC, and as you go further north, to the first century AD. At this time, the large wine growing towns emerged on the banks of the river, as well as the workshops that produced the amphorae, used to transport the wine. These archaeological discoveries make the Rhone wine growing region one of the oldest in France.

The reputation of the wine from the region expanded in the 14th century during the time that the Popes settled in Avignon rather than Rome. The wine growing region developed lots during this time, and in 1650, there was even regimentation in place to guarantee the origin and quality of the “Coste du Rhône” wines. The appellation AOC Cotes du Rhone was launched in 1937.

The appellations

 

A map of the Rhone Valley wine appellations

 

The Cotes du Rhone AOC territory stretches some 250 km from north to south and covers 171 communes. A wine that carries the Cotes du Rhone AOC can be made from grapes grown anywhere within this geographical area. Next up the chain are the Cotes du Rhone Villages wines that are produced by 95 authorised communes. There are then 18 Cotes du Rhone Villages appellations that are allowed to include the name of the village from where the grapes are grown. Wines that fall into this category include Cairanne, Laudun, Massif d’Uchaux, Valréas and Visan. At the top of the hierarchy are 17 Cotes du Rhone Cru wines such as Châteauneuf-du-Pape, Vinsobres, Vacqueyras, Gigondas, and Tavel. These wines are considered to be of the best quality.

There are also a few AOC appellations from the Rhone Valley that don’t fall under the Cotes du Rhone umbrella, such as Costiere de Nîmes, Ventoux, and Grignan-les-Adhemar.

An interactive map of the different appellations is available on the InterRhone website, a site that promotes the AOC Cotes du Rhone and Rhone Valley wines.
 

A few hidden gems to discover

As we have seen, there are many different wines in the Rhone valley, covering a large geographical area, and even if we have only looked at the southern Rhone wines in this article, the wines produced are very varied in style. There are still lots of appellations that are largely unknown to many, but which are gaining in notoriety and becoming more and more sought after by wine professionals and wine lovers alike.

The Massif d’Uchaux Cotes du Rhone Villages is a great example. This relatively new appellation was granted a named Villages status in 2005 to designate the 750 hectares that make up the distinct geology of the terroir, being made up of principally limestone soil, at a slightly higher altitude than the surrounding landscape, and with south, southeast or southwest facing slopes. Millions of years ago, the Massif d’Uchaux was an island, surrounded by sea. This unique terroir produces fruity and concentrated wines. The wine must be made up of at least 50% Grenache noir, but can be blended with a mix of the other regional grape varietals of syrah, mourvedre, cinsault or cargignan.  Domaine de la Guicharde and Domaine la Cabotte are great ambassadors of the appellation.

Another appellation is Grignan-les-Adhémar, formerly known as the Coteaux du Tricastin. Thanks to thoroughly renewing their charter and changing their name, they have been able to rejuvenate this wine growing region. It benefits from a diverse geology and its proximity to the hillsides helps develop wines that are fruity and fresh.

Next time you’re passing through the southern Rhone wine growing region, don’t hesitate to stop to admire the picturesque scenery and to treat your taste buds to the many delicious wines and culinary delights!


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De-budding the pinot noir vines in Burgundy


We had a beautiful sunny day for the Discovery Experience Day at Domaine Chapelle in the Cote de Beaune village of Santenay.  We were there to learn all about the work of the winemaker in the vineyard to obtain the best quality grapes at harvest time.

 

Vine adoption in an organic French vineyard in Burgundy

Simon, the son of Jean-François and Yvette and who will one day take over from them in the running of the winery, was with us for the day, joined by the Technical Director, Yannick.  Simon began by explaining the history of the winery and of the Burgundy wine-growing region.

We then ventured out into the vineyard where we divided into two groups to learn about the work to nurture the vines.

Vine tending work and vineyard visit in Burgundy

We learnt how the vines had been pruned and the remaining branches attached to the training wire. This vital work had been finished in March. The first buds then burst into life in the third week of April, and we could see how the branches had started to grow, already revealing several leaves per branch and the formation of the clusters from which the flowers will appear to produce the future grapes.

Wine gift box and experience day in Burgundy at Domaine Chapelle

The principal activity in the vineyard at the moment is de-budding, and we learnt how to reduce the number of branches to limit the quantity of grapes that will be produced. This is an essential step to control the yield and produce the best possible grapes.

Gift idea for wine lovers visit at the winery and meet the winemaker

We then had a go at de-budding ourselves under the watchful eye of Simon and Yannick. We proved to be a very conscientious team of de-budders being very much aware of the impact of our actions on the future harvest, and we came away from the day as confirmed specialists!

Wine tasting box Burgundy red wine

By now, we had reached the hour for the aperitif, and we enjoyed a Santenay Saint Jean 2016 white wine in the courtyard, accompanied by some delicious Burgundy gougères.

We then sat down to lunch of a perch terrine, beef bourguignon, a selection of local cheeses, and a delicious chocolate entremets for dessert, accompanied by a 2014 Burgundy red, the 2014 vintage of the Santenay Clos des Cornières wine, chosen for the Gourmet Odyssey Experience, and finishing with a  2011 Santenay La Comme Premier Cru red wine.

Gift box winery tour and vineyard visit, Burgndy, France

After lunch we had a quick tour of the fermentation hall and cellar with Yannick. We will be spending more time here during the Harvest and Vinification Experience Days to come.

Many thanks to Yannick and Simon, and to all of the participants for making it such a great day.

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Learning about organic wine-making in the south of France


On the 7th April, we were in the south of France for the first of the wine experience days of the year at Domaine Allegria. The agenda for the day was to learn all about the art of making wines, ageing them, and blending the syrah and mourvèdre grape varietals that make up the Tribu d’A red wine chosen for the Gourmet Odyssey Wine Experience.

At this time of year, the buds start to unfurl to reveal the first young leaves on the vines.

Vine adoption at Domaien Allegria, Languedoc, France

After the introduction to the winery by Ghislain, the winemaker, we headed out into the vineyard to visit our adopted vines, which are now getting ready for the 2018 growth.

Vine renting and day at the winery in Languedoc,France

We made a little detour to visit a new plot of vines that has been planted with carignan blanc, a new grape varietal for the winery. We’ll be able to taste the first wine from this plot in 3 years time.

WIne gift box day at the winery in Languedoc france

After meeting our adopted vines, we returned to the cellar to discuss the vinification process. We picked up where we had left off after the harvest and talked about what goes on during the first fermentation phase. There is much more to do than you would think to prepare the wine for the ageing period., and Ghislain answered many questions regarding the use of sulphites and other technical matters.

We then visited the barrel room, where the wine is aged, and talked about the purpose of ageing, and the choice of the different containers used, and their influence on the taste and structure of the wine.

Wine box oeonology class in France

To prepare us for the wine tasting and blending sessions to come, we gathered around some wine barrels for a fun game to try and identify 12 aromas found in red wine. They were all scents that we knew well, being everyday aromas, but when you smell them blind, it’s much more difficult to put a name to each one!

Vineyard visit and winemakers' lunch in France

During the morning, Delphine, the winemaker and wife of Ghislain, had prepared a tasty lunch, made from local produce, of great winemaker salads, the first asparagus of the season, and some exceptional bread that had been cooked that morning by the local baker, Jean-Marie.  We also enjoyed some goats cheese from the local Mas Roland, and finished with a delicious home-made chocolate cake and coffee.

Organic wine tasting and winery tour in Languedoc, France

Lunch was accompanied by a tasting of the wines from Domaine Allegria; the new vintage of the Dolce Vita rosé wine, the 2015 Carignan Gourmand, the 2015 Tribu d’A white wine and 2016 Tribu d’A red.  We finished with the 2016 Cousu Main and 2015 La Belle Histoire.

After lunch, we participated in the much awaited wine blending workshop, where we discovered and had a go at blending three 2017 wines of differing grape varietals. It’s not a good exercise for mathematicians, as you learn that 1+1 should equal 3, the idea being that a successful blend should be better than each of the wines used individually. It takes trial and error to learn what works, but by adjusting the percentages used, tasting and re-tasting, we refined our blends. 

The day ended with us gaining a good idea of how the 2017 vintage will be, but we must still wait a few more months until the wine has finished the ageing process and is ready to be bottled. We can’t wait to taste it!

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Pruning the vines in Alsace at Domaine Stentz-Buecher


As spring begins, so a new cycle gets ready to start in the vineyard.  There is much that the winemaker needs to do to nurture the vines and help them produce the best possible grapes for the coming harvest, as we were to learn during the Discovery Experience Day at Domaine Stentz-Buecher in Alsace.

Original wine gift for organic wine lovers

After the introductions, we made our way to the Rosenberg vineyard, the plot where the adopted vines of the Gourmet Odyssey Wine Experience are to be found.  To get in some training for the Easter egg hunt to come next weekend, we spread out amongst the rows to find the nameplate that marks the exact location our micro plot of adopted vines!

Rent-a-vine gift of some organic Alsace vines

Accompanied by Céline and her father, Jean-Jacques, winemakers at Domaine Stenzt-Buecher, we listened intently as we learnt about pruning the vines, which is the most difficult but most important of the jobs in the vineyard as it limits the potential quantity of grapes that will be produced and helps controls the shape and form of the vines growth.  It is long job that takes up most of the winter months, but March marks the end of the pruning season as it has to be finished before the sap rises again.

Wine Experience gift to learn about wine making in Alsace, France

Jean-Jacques had left a few vines for us to work on.  Intellectually it is quite easy to understand the principals of pruning, but as we were to quickly find out, when you are the one standing in front of the vine and having to choose which branches to cut and which to leave, it suddenly becomes much more complicated!

Organic vineyard experience gift

The vines at Domaine Stentz-Buecher are pruned using the Double Guyot method.  This involves leaving one long branch of six to eight eyes on either side of the vine and a spur, from which the branches used for the following year’s harvest will grow.   When selecting which branches to keep, you need to take several factors into account.  The lower branches are preferred to minimise the distance that the sap needs to flow, and to keep the vines at the same height as the neighbouring plants.  Branches that grow along the same line as the training wire are favoured over ones that stick out into the middle of the passage between the rows, as these branches are more likely to get damaged by the passing tractor. The number of eyes left on the vine depends on its age and health...

Learning how to work organicaly in the vineyard

Once the branches to be kept have been selected, all of the other branches are cut away.  The next job involves pulling away the old wood from the trellis system, and putting the branches in the middle of the rows, a job that we all got stuck into with vigour!  The branches will then be crushed to return nutrients to the soil.

Jean-Jacques then showed us how to arc and attach the remaining long branches to the bottom training wire using a great little tool that twists and cuts the wire, saving lots of time from having to hand tie each branch.

Vineyard experience gift in Alsace, France

We also learnt about replacing vines, and visited a plot that had been replanted 3 years ago.  Jean-Jacques talked about working the soil, and showed us where the earth had been heaped around the vines to protect them from the cold winter months.  We finished the morning with a quick look at some of the tools and machinery that is attached to the tractor to help with the work in the vineyard.

After the full morning spent in the vineyard, we had earned our wine tasting.  Céline and Stéphane, took us through a selection of the different wines produced at the winery starting with a Muscat 2015, followed by a Riesling Ortel 2014 and the 2015 vintage of the Pinot Gris Rosenberg wine chosen for the Gourmet Odyssey Wine Experience.    We then tasted the Pinot Noir 2011 and Gewurztraminer Steingrubler 2015 Grand Cru, accompanied by a savoury Kouglof, a delicious Alsace specialty.

Wine tasting gift of organic Alsace wines

Over the lunch of typical Alsace dishes and cheeses, we continued the wine tasting with the Who Am I? wine, a blend of pinot blanc, pinot gris and Riesling grape varietals, and different vintages of the Pinot  Noir and Gewurztraminer wines.

Vineyard tour gift in Alsace

After lunch, we headed back out into the vineyard to learn about the work that remains to be done in the vineyard over the coming months to de-bud the vines, raise the training wires, remove some of the leaves depending on the weather, trimming the vines, and to discover how the moment the grapes are harvested is chosen.   Stéphane also explained to us how the vines are treated organically to help protect them.

Winery tour gift in Alsace, France

The day finished with a quick tour of the cellar to see where the grapes are pressed and where the wines ferment and are aged before being ready to be bottled.  We’ll be spending more time here during the Harvest and Vinification Experience Days.  But in the meantime, the winemakers will be busy in the vineyard over the coming weeks, as the temperature rises, and the vines burst into life.

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Pruning the pinot noir vines in Burgundy


March always marks the change of season, and it is the last month that we can prune the vines in Burgundy before spring arrives and the vines start to grow again.  It’s also a month that has very changeable weather, and fortunately for the adoptive vine parents, the temperatures were very mild for the first Discovery Experience Day of the 2018 vintage at Domaine Chapelle in Santenay, enabling us to get out into the vineyard and learn all about the work to nurture the vines.

After a brief introduction to this day focused on pruning and attaching the vines, Simon Chapelle, the son of Jean-François and future winemaker at the winery, recounted the history of the family winery and how the different Burgundy wine appellations are defined.

Vineyard tour in Santenay, Burgundy
We then headed to the Clos des Cornières vineyard, accompanied by Simon and Yannick, the technical director at Domaine Chapelle. This is where our adopted pinot noir vines are located and we took a few minutes to take a few photos!

Split into two groups, Simon and Yannick then explained the work necessary in the vineyard during the winter and spring months to arrive at a quality harvest, and they told us how they work organically at the winery.
Wine-making and vine pruning course in France

The Clos des Cornières vineyard produces the eponymous wine, and is planted solely with pinot noir vines, as in Burgundy, there is no blending of different grape varietals. The quality of the 2018 vintage therefore relies on the quality of grapes that will be harvested this autumn, and the quality is determined for a large part on the ever so important work of the moment, the pruning of the vines.

Vine tending course gift box for a wine lover

Simon and Yannick explained which branches to keep, which to cut and how many buds to leave on each vine. This will directly impact the yield of each vine. They also enlightened us as to the many questions that have to be answered when thinking about how to prune each vine. Armed with a pair of secateurs, it was then our turn to put the theory into practice! Despite some hesitation at first, we gradually started to get the hang of this difficult job!

French vineyard and winery visit gift box

After pruning the next task is to bend the branches that haven’t been cut away. We crossed the road to the neighbouring vineyard that is planted with chardonnay vines, and is more advanced in the pruning. This is also an important step because by folding the branch and attaching it to the bottom training wire, it helps ensure that the sap will flow more evenly among all of the future fruit-bearing canes, and that they will be better spaced to avoid disease from spreading.

Organic wine tasting in Santenay, Burgundy, France

We then headed back to the winery to enjoy an aperitif outside in the courtyard whilst soaking up more of the spring sunshine! Some gougères, a typical Burgundy shoe pastry specialty, and the winery’s Santenay Saint-Jean white wine delighted our taste buds!

We continued the local specialties over a tasty lunch of other local dishes of perch terrine, boeuf bourguignon, local cheeses and a chocolate and cassis entremet. Lunch was accompanied by a Burgundy 2016 red, a Santenay Clos des Cornières 2013, and a Santenay Premier Cru “Les Gravières” 2012.

Wine gift box Cellar and winery visit in France

After lunch we had a tour of the vinification hall and labyrinth of vaulted cellars underneath the winery to see where the wines ferment and age.  

We’ll now leave it to the winemakers to continue to care for the vines, and wait for the grapes to develop and grow for the harvest. We’re looking forward to coming back already!

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Learning the art of wine-making in Saint-Emilion at Château Coutet


Last Saturday, we spent an enthralling day at Château Coutet in Saint-Emilion to learn all about the work and the choices the winemaker takes in the cellar to ferment, age, and blend the wine before it is ready for bottling.  As we were to learn there is much more to do than you might think and a multitude of tools and techniques that the winemaker can pick from to influence the structure, taste and aromatic depth of the wine.

Wine-making exerience gift in Saint Emilion

The day was split into several different workshops to explore different aspects of wine-making and wine tasting.  In the fermentation hall, Alain David-Beaulieu, the winemaker at Château Coutet, explained how the grapes were received at harvest time and the work carried out during the maceration and fermentation phases.

Participate in the making of your own organic Saint-Emilion Grand Cru wine

He showed us the old press that has been used at the winery for over 100 years to press the marc left in the bottom of the vats after racking the wines.  This gives the press wine that is aged separately, and held in reserve to be used if needed later on in the wine-making process.

Once the fermentation has finished, some of the lots of different grape varietals are pre-blended, and transferred into oak barrels.  A mixture of new and old barrels that have already been used to make one or two wines are used at the winery, and Alain explained the role that the oak barrels play in wine-making.  He talked about the work in the barrel room to stir the lees, top up the wine lost to the angel’s share, and the monitoring of the wines over time.

Perfect gift for a wine lover.  Make your own personalised bottles of Saint Emilion wine

Before tasting the wines, we participated in a fun workshop that put our sense of smell to the test.  We had to identify some of the aromas that can be found in wine, and learnt which ones were due to the grape varietal or terroir, and which were the result of being aged in oak.

Wine-tasting gift experience in Saint-Emilion

In the fermentation hall, we gathered around some barrels for the wine tasting and wine blending workshop.  First, we blind tasted three different wines, and had to identify which was the merlot, which the cabernet franc and which the malbec.  Once we had learnt what characteristics each of these grape varietals displayed, we then had a go at blending them to see how the wine changes as the percentages of each grape varietal vary.

Blend your own wine workshop in Saint-Emilion

We then blind tasted three other 2017 wines that had just finished the fermentation process.  Exactly the same wine but one which was being aged in the vat, one in an old oak barrel, and one in a new oak barrel.  The wines had only been put into the barrels a couple of weeks ago, but already it was possible to taste the difference between the wines.

Wine tasting course at the winery in Saint-Emilion

After this full morning, we had worked up a good appetite!  Before sitting down to lunch we refreshed our palates with the Clairet, a deep-coloured rosé wine that is made by drawing off some of the wine at the beginning of the maceration process.

Lunch and wine tasting at the organic winery in Saint-Emilion

Over lunch of Landaise duck confit salad, skewered steak with Bordelaise sauce, potato gratin and vegetables, cheese, and café gourmand, we tasted the 2014 and 2015 vintages of the Château Coutet Saint-Emilion Grand Cru, and the Château Belles-Cimes 2014, the winery’s second wine.

The cuvee Emeri, one of the world's oldest bottles of wine

The conversation flowed over lunch, and we listened intently to the wonderful story of the Cuvée Emeri.  When cleaning out the family cellar, Alain stumbled across an old bottle of wine buried in the earth floor.  The bottle was still full and had been closed with a glass stopper in the shape of a heart.  After having had the bottle analysed, it is estimated that it dates from around 1750, making it one of the oldest bottles of wine in the world!  Alain’s nephew, Adrien David-Beaulieu, then had the idea to try and recreate the wine as closely as possible using the oldest vines in the vineyard.  These vines are nurtured manually, the heavier work of tilling the soil done by horse.  The grapes are then hand-picked and sorted by hand, berry by berry.  The resulting wine is then put into hand-blown bottles that are made individually by one of France’s leading master glass blowers.  And the stopper is of course also made of glass in the shape of a heart, just like the original.  It took four years for the master wine blower to successfully recreate the liquid and airproof bottle!

Rent-a-vine in Saint-Emilion and make your own personalise bottles of organic wine

After lunch, we walked up onto the plateau where the vines stretch across to the village of Saint-Emilion, less than a kilometre away.  This is the most prestigious area for the Saint-Emilion vineyards and is where the Gourmet Odyssey adopted vines are to be found.  We took a few minutes to take some pictures and enjoy the surrounding scenery.  On the way we talked about the different terroir and work currently being carried out to prune the vines and attach the remaining branches to the training wires.

Wine-making experience with personalised bottles of wine

Back at the winery, we then talked about how the wine is prepared for bottling and bottled.  We debated the use of sulphites, and talked about the choice of corks used.  We then went into the store and saw the machine in action that puts the capsules and labels on the bottles just before they are ready for consumption.

And so the day drew to a close.  We’d learnt a great deal, and saw just how varied and complex the life of a winemaker is.  We’ll now have to be patient as our wine slowly ages, but the wait for our personalised bottles will be surely worth it!  Many thanks to Alain and Juliette at Château Coutet, and to all of the participants for making this such a great day!

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Preparing the vines for the 2018 harvest


We spent Sunday in the vineyard at Château Coutet in Saint-Emilion for a Gourmet Odyssey Wine Experience day, learning about all of the work that goes into nurturing the vines to produce the best grapes at harvest time.  At this time of year, there might not yet be any growth visible on the vines, but it is the winter work, and in particular the pruning that lays the foundation for managing the quantity and quality of grapes that will grow.

Rent-a-vine gfte experience in Saint-Emilion, France

After the introductions, we headed straight out into the vineyard, accompanied by Alain, the winemaker at Château Coutet and his son, Mathieu.  As we walked up onto the plateau, Alain explained the different terroir of the winery, as Château Coutet has the good fortune of having three distinct soil types among its different vineyard plots.

We passed a plot that is currently left as pasture.  Alain told us how the old vines had been pulled up a few years ago, and how it has since been left fallow to allow the soil to recover.

Vineyard experience gift in an organic winery

At the top of the hill, we reached the plateau, where the estate’s oldest vines are situated, including the plot that is worked manually and by horse, the grapes from which are used to make the Emeri and Demoiselle wines.  Alain explained the work that had been carried out during the winter, such as heaping the soil around the vine stocks.  He showed us how the vines had been pruned and explained the need to adapt the severity of the pruning depending on the age and health of the vines.  The older plots are pruned using the Guyot simple method to produce around 25 hectolitres of wine per hectare, compared to around 45 hectolitres for younger, more vibrant plots.

Pruning vine gift experience

The cut branches are left in the middle of the row and will be crushed to act as compost and return vital nutrients to the soil.

Original wine lover gift to discover the art of winemaking

The vines adopted by Gourmet Odyssey’s clients are in the neighbouring vineyard, and so we stopped by so that everyone could visit their micro-plot of vines, take some pictures, and encourage them to produce a good harvest this year.

Rent-a-Vine gift experience present

Once the vines have been pruned, the remaining branch needs to be bent and attached to the lower training wire.  From each of the eyes, a fruit bearing cane will grow, and by attaching the branch to the wire, this ensures that the canes will grow upright, and will be more evenly spaced, allowing a better aeration around the future grapes, which in turn will help prevent disease in wet weather.  The act of bending the branch also slows down the flow of sap, ensuring a more even distribution of the nutrients that it contains, and thus more homogenous grapes in terms of ripeness.

Participate in working in an organic French vineyard

Alain showed us how to bend and attach the branches using an ingenious tool developed specially for this task that allows you to twist the wire and cut it.  We then had a go for ourselves!  It’s a slightly scary job, as at first you are frightened of snapping the branch, but they are more flexible than you think!

Perfect gift for wine enthusiasts.  Learn what it's like to be a winemaker

We had earnt our aperitif, and enjoyed a glass of clairet rosé wine.  We then sat down to enjoy a lunch of foie gras with fig chutney, magret de canard served with crushed potato and truffle oil, cheese, and fruit tartlet, prepared on site by our fantastic local caterer. Over lunch we tasted the 2014 and 2015 vintages of the Château Coutet Grand Cru and the 2015 Château Belles-Cimes.

Wine tasting gift in an organic vineyard in France

We returned to the vineyard in the afternoon to learn about the work that will come over the following months before the grapes will be ready to be harvested.  De-budding, raising the training wires, treating the vines, de-leafing, trimming… there is still lots to be done.

Using robots to work in teh vineyard

Alain’s brother, Xavier, has developed a solar powered robot called the Vitirover that can be programmed to cut the grass automatically within a given vineyard plot using satellite positioning.  Alain showed us the robot and explained how it works.

Winery tour gift with the winemaker in Saint-Emilion

The day ended with a quick tour of the chai to see where the grapes will be received and the wine then aged in the barrel room.  We’ll learn more about these stages of the wine-making process during the Harvest and Vinification Experience Days.

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Making and ageing Santenay red Burgundy wine at Domaine Chapelle


We were warmly welcomed to Domaine Chapelle last weekend by Jean-François, Yvette and Myriam, for the first of the Vinification Experience Days for the 2017 vintage.  The aim of these interactive oenology courses is to learn about the wine-making process and the decisions that the wine-maker takes in the cellar, picking up where we left off after the harvest through to the time when the wine is ready for bottling.

After a welcome coffee, we started the day with an introduction to the winery by Jean-François. He told us about the history of his family, how the Burgundy wines are classified using the Appellation d’Origine Controlée (AOC) system, and the geology that defines the different Burgundy vineyards. We learnt that even before the grapes are transformed into wine, the terroir enters into play, differentiating the wine that comes from different vineyard plots. 

These precious nuggets of information set us up for the rest of the day that would be dedicated to learning about the wine-making process and tasting wines.

One group stayed with Yvette for a fun sensorial workshop to identify the aromas and balance on the palate of Burgundy wines. This was an important step in preparing for the wine tasting to follow.

Oenology lesson in a French winery in Santenay Burgundy

The other group went with Jean-François to visit the fermentation hall and cellar where the wines age in oak barrels. Jean-François explained the work in the cellar during the ageing process and to better illustrate the influence that the barrels play on the aromatic and gustative characteristics of the wine, we tasted the same Santenay Gravières Premier Cru wine, the only difference being the type of barrel in which it was ageing.

Wine aageing process in Burgundy France

Surrounded by the large wooden vinification casks, we enjoyed a Santenay Saint-Jean white wine accompanied by the famous local gougères for the aperitif. 

We then sat down to lunch with other local delicacies. Jambon persillé, poulet Gaston Gérard, a selection of local cheeses and chocolate desert, accompanied by three different wines, the Santenay Clos des Cornières, Santenay Premier Cru Beaurepaire and Chassgane Montrachet Premier Cru reds.

After lunch we headed out into the vineyard to meet our adopted vines and immortalise the moment with some photos. Jean-François pointed out the different areas of the Clos des Cornières vineyard, planted with three different ages of vines, the grapes from which are used in the making of the wine chosen for the Gourmet Odyssey Wine Experience. The oldest plot of vines will shortly be cleared and replaced.

Having different ages of vines in the same plot is often used to manage the longevity of a particular vineyard so as to not have to replace all of the vines at once, and thus be deprived of the wine for several years. It takes roughly 5 years before the vines will produce grapes that can start to be used to make wine.

Wine gift Box with a daay at the winery in Santenay, Burgundy, farnce

We then returned to the fermentation hall for a final wine tasting to compare the impact that the age of the vines has on the wine. We tasted the wine from the three different plots that make up the Clos des Cornières vineyard. They are each made and aged separately, until they are blended, shortly before bottling. We could taste the difference for ourselves and also noted that tasting wines that have not yet finished their ageing process is not always the easiest thing to do!

Ageing is a very important phase for softening the structure of the tannins and developing the aromatic complexity. Patience is needed, and a little imagination to try and foresee how the wine will turn out after a few more months ageing.

The time had come to end this great day learning and exchanging about wine. We’d had a privileged insight into the secrets of making wine, and we can’t wait to taste the final result of this 2017 vintage!

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A look at the ageing process of red wines


After the first stages of fermentation that followed on from the harvest, the red wine in most wineries is now approaching the start of the ageing phase. What happens whilst the wine is ageing and what keeps the winemaker busy in the cellar?

The start of the ageing process

The ageing process refers to the time and work carried out by the winemaker once the fermentation has finished, up until the wine is bottled. It can last for just a couple of weeks in the case of primeur wines that are made quickly to be drunk young, or up to several years for more complex wines that are crafted to be laid down and drunk in the future. It all depends on the type of wine that the winemaker wants to produce.

All begins once the fermentation has finished and the wine is racked to separate it from the larger lee particles of solid matter and dead yeast cells by transferring it to a new container where it will stay during the ageing period. This new container could be a vat, barrel, earthenware jar, or another type of recipient.

Fermentation process course in a Franche Winery

Recipients used for ageing wines

Wine is typically aged in a vat or a barrel. The choice of recipient the winemaker decides upon depends on the style of wine that the winemaker is striving for (see our article The role of vats, barrels, and other types of container in making wine).

The main tasks of the winemaker, whatever recipient is chosen, are to allow the wine to mature whilst protecting it from oxidation, to develop the taste of the wine, and to stabilise it. That means that although the wine remains in its recipient, it doesn’t mean that nothing is happening during the months of ageing.

Protecting the wine from oxidation

Air is an enemy of wine. If a wine is left in contact with the air, it will oxidise and become vinegar. When a wine is aged in wooden barrels, the winemaker has to pay particular attention to not let too much air stay in contact with the wine.

First of all, when a barrel is filled, the wood will soak up some of the wine. This is more marked when new barrels are used for the first time, and the wood can absorb as much as 5 litres of wine. In addition to this waste, whilst the wine is lying in the barrel, micro-oxygenation happens as the staves of the barrels naturally let a tiny bit of air to get inside the barrel and some of the wine evaporates in the opposite direction, often referred to as the angel’s share. Between the wine that is soaked up by the barrel and the wine that evaporates, a void is created at the top of the barrel as the level of wine decreases. To avoid this pocket of air from staying in contact with the wine, the winemaker regularly tops up the barrel to keep it full, a process known as ouillage. If the air was left inside the barrel, the bacteria that transform the ethanol in the wine to acetic acid will develop when combined with oxygen, and the wine will turn to vinegar.

Wine making course gift box

To top up the barrels, the winemaker takes out the stopper on top of the barrel, and pours in wine using an ouillette, which is a sort of watering can with a long thin spout. The same wine that was racked from the fermentation tank is used. The winemaker keeps aside some of the wine for this purpose, and it is stored in a small vat with a floating cap which adjusts to the level of wine remaining, thus keeping the air at bay.

Maturing the wine

So once the wine is no longer at risk from the oxygen, how does the winemaker develop the desired taste and character? The winemakers have many different techniques available to them that they will choose to use or discard as they taste and monitor the wines during the ageing process.

As the wines rest and age, the lees fall to the bottom of the recipient. If the winemaker wants to bring more depth and aromas to the wine, he can stir the lees to put them back into suspension in the wine. This is easiest done for wines ageing in barrels whereby the winemaker will open the stopper, put a long baton into the barrel and mix up the lees. This is known as batonnage. You can also find barrels that are fixed to a rotating support that allows the winemaker to turn the barrel, thus achieving the same objective.

Vine adoption gift box oenology course in France

Conversely, if the winemaker decides that the wine already has enough character, the wines will be racked to separate them from the lees.  This is done by pumping the wine into another recipient, leaving the lees at the bottom of the initial recipient. This action also clarifies the wine, which can still be a little cloudy at this stage.

Winemaking gift box in a Franche vineyard

Getting ready for bottling

Once the wine has matured sufficiently, there are a few steps necessary to stabilise it before it can be bottled. It first needs to be clarified further. The aim isn’t just to make the wine more visually attractive, but also to remove any particles that, if left in contact with the wine, may cause the wine to deteriorate after bottling.

The wine can be clarified by filtering or fining. Filtering consists of passing the wine through a filter to remove the particles. The winemaker needs to be careful when using this technique to not diminish the aromatic qualities or structure of the wine.

Fining works by adding a substance to the wine, traditionally egg white, but nowadays other elements are used such as bentonite or gelatine. Each of these substances work by attracting the particles held in suspension in the wine, which then stick to it as the veil slowly falls through the wine. Once it has settled at the bottom, the wine is then racked in the usual way.

At this stage, the wine is almost ready for bottling, a delicate operation for the wine which will be exposed to the air again and so the risk of oxidation rises once more. This is why most winemakers will add some sulphites to their wines just before bottling, adding it in the form of a tablet or powder.

Stabilising wine during a vinification and ageing day aat the winery

Sulphur is an anti-oxidant and an anti-septic that helps preserve the wine once it has been bottled, minimising the risk of oxidation, further fermentation in the bottle, or it being otherwise spoiled. All wines naturally contain some sulphur, because even if no SO² was added during the vinification or bottling stages, the enzymes secreted by the fermenting yeast cells produce SO² from the sulphites naturally present in the grapes.

So now the wine is ready for bottling and almost in your wine glass. Just a few more things for the winemaker to do. Choose the type of cork, cap or stopper used to seal the bottle, reserve the bottling lorry if the winemaker doesn’t own an in-house bottling line, label the bottles and pack them in the cases, or make room in the cellar for storing the unlabelled bottles of the new vintage, prepare the tasting notes for each wine, and organise the wine fairs and events to present the new wines. A winemaker’s work is never done…

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The role of vats, barrels, and other types of container in making wine

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Wine-making weekend in the Loire Valley


Last weekend saw the first Gourmet Odyssey wine-making courses of the year take place at Château de la Bonnelière in the Loire Valley. The snow that had fallen earlier in the week could still be seen in places, and was highlighted by the sun that shone down upon us.

  Organic vine adoption experience in the Lire Valley, France

Over a coffee and some croissants, our partner winemaker, Marc Plouzeau, welcomed us and explained the history of his family’s winery.

Meet the winemaker at a Chateau winery in France

The winery has some 30 hectares of vines, all of the vineyards being located on the left bank of the River Vienne, something of which Marc is very proud as he has a penchant for the unique terroir that characterises the wines from this region of the Chinon wine appellation.

A busy day awaited us which would see us meet our adopted vines, visit the chai to learn about the vinification techniques used to make wine, learn how to taste wines, enjoy lunch with the winemaker, and visit the cellar to taste the wines that are currently in the ageing process!

Wine gift adopted organic vines in France

To start, a quick visit of the adopted vines that were resplendent in their dusting of snow under the morning sun! It was also the opportunity to take a few pictures for the My Vine photo competition and to talk with Marc about the work that is currently in progress in the vineyard.

We then split into two groups. The first went to the chai with Marc and the second put their noses to the test in a workshop to help identify some of the aromas to be found in wine.

Wine-making course in a French winery in Chinon, France

With Marc, the apprentice winemakers discovered the work that takes place during the fermentation and ageing stages, starting with where we left off at harvest time. All of the wines at the winery are made and kept separate according to the plot of vines where the grapes come from, and Marc enlightened us regarding the differences between wines that are aged in a vat or a barrel.

Aromas wine course in a French organic winery

The aroma workshop helped us spot which aromas could help us identify a particular grape varietal and which could give us some pointers as to how the wine made or aged. It was a fun exercise that we could put into practice as we tasted the wines over lunch!

The morning drew to a close, and we reconvened in the Petite Bonnelière building where lunch awaited! As always, we enjoyed the tasty meal, prepared by Marc’s mum that paired perfectly with the wines.

Vineyard visit and winemaker meeting in a French Chateau

After lunch, we made our way to the Marc’s cellar, located in a vast cave underneath the Chinon fortress.

The cellar is where the wines that are aged in barrels are kept.  It’s the perfect place because the temperature and humidity are always constant. We had the privilege of tasting some of the 2017 wines that are still in the ageing process. We tasted a wine that is ageing in a vat, one in a new barrel, another in a barrel that has been used for a few wines already, finishing with a press wine. A few grimaces as the press wine bit into the cheeks, as the press wine is made from the juice that is extracted from the solid matter that is left in the bottom of the vat after the maceration period. It’s a very tannic and concentrated wine that is not meant for drinking on its own, but can add complexity and depth when blended with other wines. It was a great way to complement what we had learnt in the morning and to learn about different choices available to a winemaker!

Wine tasting and wine-making course in France

It was a fantastic weekend to start the new year, and we thank Marc for all of his passionate explanations.

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