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Tagged articles : Organic

De-budding the vines in Alsace


We spent last Saturday in Alsace at Domaine Stentz-Buecher for a Discovery Experience Day.  The objective of the day was to learn about all of the work in the vineyard needed to produce the best possible grapes come harvest time, and as we were to find out, there is lots to do!

Original wine gift for organic wine lovers.  Adopt a vine in Alsace and get involved in making your own wine

After the introductions to the winery and family history by Céline, we made our way through the vineyards.  On the way, Céline showed us the different terroir, and pointed out the Hengst and Steingrubler Grand Cru vineyards slightly further up the hillside.

We arrived at the Rosenberg vineyard, home to our Pinot Gris adopted wines.  We took a few minutes to take a few pictures of our vines and to say a few words of encouragement for this year’s harvest.

Rent-a-vine gift experience in an organic vineyard in Alsace

Jean-Jacques, Céline’s father and founder of the winery, joined us and brought us up to speed on the work that has been carried out in the vineyard during the winter.  He explained the importance of pruning the vines and how it is done, the need to protect the vines during the colder winter months from the frost by heaping soil around the vine stocks, and the laborious task of repairing the training posts and wires.  He also showed us the plot next to our vines which was replanted 4 years ago, and will produce the first grapes this year.

Learn how to de-bud vines alongside the wine-maker

The buds burst on the vines at the end of March, and since then the shoots have sprung to life.  A little slower than the last couple of years when the harvest was very early, but in line with a more normal year.  This time of year is principally taken up with de-budding, and after pruning, it is probably the most important task in controlling the yield and improving the quality of the grapes.

Jean-Jacques demonstrated how to select which shoots to keep and which to remove.  Remove any shoots that have sprout from below the head on the trunk, and remove the weaker branch from any double shoots.

Hands-on vineyard experience gift

Sounds easy in theory, but once we had spread out among the rows and started having a go ourselves, we quickly learnt that there are many exceptions to the rule!   To keep the growth at the same height among the vines, we are always trying to keep the growth as low as possible.  This means that sometimes we leave a shoot lower than this year’s branch, so that we can use it next year.  As with pruning you always have to think at least one year ahead!  After a few tentative tries, and clarifying questions, we gradually gained in confidence!
We then headed back to the winery, where Céline gave us a wine tasting session, starting with the delicious 2015 Riesling Ortel. We then tasted the 2017 vintage of the wine chosen for the Gourmet Odyssey Experience, the Pinot Gris Rosenberg, followed by the 2012 Pinot Noir.  Next up, a 2015 Gewurztraminer Hengst Grand Cru, followed by a surprisingly full bodied 2015 Pinot Blanc Vielles Vignes white wine.

A local caterer had prepared a delicious baeckeofe for us, and we continued the wine tasting with the  2017 Who Am I?, a blend of Pinot Blanc, Pinot Gris and Riesling. Céline served a 2016 Gewürztraminer Rosenberg with cheese, and the meal ended with a tasty blueberry tart.

Organic wine tasting with the winemaker in Alsace

After lunch we had a tour of the cellar where we were introduced to what happens to the grapes once they have been harvested.  We’ll be learning more during the Harvest and Vinificiation Experience Days.

Cellar tour with the winemaker near Colmar in Alsace

The day ended back in the vineyard, where Jean-Jacques explained the work yet to come in the vineyard between now and harvest time, and how they will monitor the grapes to choose when is the best time to start harvesting.  The next critical phase should happen within the next couple of weeks, when the vines flower.  How well this goes will set out the potential yield of the harvest, and will give the first indication of when the harvest is likely to start.  The old adage says that the harvest will be 110 days after flowering. We will be closely monitoring the vines over the coming days.

Many thanks to the Stentz-Buecher family for sharing their passion for wine-making with us.  We’ll be back again at the end of June for the next Discovery Experience Day.

Find out more about adopting vines in Alsace.

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De-budding, a critical task in producing good quality grapes


We met up with Mathieu, winemaker at Château Coutet, over a coffee and pain au chocolat. We were in Saint-Emilion for a Gourmet Odyssey Discovery Experience day to learn about all of the work that the winemaker undertakes in the vineyard. Mathieu is the 14th generation of winemaker to nurture the great vines at Château Coutet.

 

Vineyard tour in Saint-Emilion, France

Château Coutet is on the right bank of the Bordeaux vineyards, the kingdom of the Merlot grape varietal. The limestone terroir of Saint-Emilion produce wines that have stood the test of time, and as we climb the hillside through the vineyards, Mathieu shows us the changing soil types.

On the way, our path crosses a little robot, invented by Mathieu’s uncle. It automatically cuts the grass in a given vineyard, allowing the grass to be kept short and avoiding it being destroyed by turning the soil. Turning the soil too much can disturb the microbial life in the soil, which is the natural habitat of worms, essential to maintaining the vitality of the soil.

Vine-adoption experience in Saint-Emilion France

We visited our adopted vines in the Peycocut vineyard situated on the limestone plateau, the best terroir in Saint-Emilion. Here we are surrounded by the prestigious wineries that have helped write the history of the Saint-Emilion wines.

Wine lover ideal gift in Bordeaux, France

De-budding is one of the most important jobs in the vineyard during spring. We have to select the shoots that we will keep on the vine. Some will produce the grape bunches for this year, and others will produce the branches for next year. This task is therefore vital in ensuring this year’s production and in safeguarding the future production.

Wine-making courses near Bordeaux, France

The difficulty lies in choosing which branches to keep. Mathieu clearly explained the theory to us, and then it all came to life as we had a go ourselves, worked with him in de-budding the vines.

Organic vine tending experience near Bordeaux, France

We then returned to the winery to enjoy tasting some of the wines, starting with the 2016 Château Belles Cimes. It’s the winery’s second wine, made from the grapes from the young vines and some of the press wine. It’s a fairly fruity wine which is ideal for the aperitif.

Lunch was served in the dining room, overlooked by the portraits of some of Mathieu’s ancestors. The 2014 Château Coutet, which is the main wine, accompanied the starter. It’s a blend of the different terroir and grape varietals, offering elegance and complexity. We then went up a notch with the 2015 Château Coutet. Blended from the same terroir and grape varietals as the 2014 vintage, the 2015 has a more evolved aromatic character, and has more power and length on the palate. Mathieu spoiled us over cheese, serving the 2014 Cuvée Demoiselle. It’s a very select wine made from the winery’s best and oldest vines that are worked using horses.

Winery visit gift box in France

After lunch Mathieu explained the family’s commitment to organic wine-making, and we visited the vinification hall and the family cellar where the old bottles are stored. We go back in time as we imagine tasting a wine from 1953.

The day at Château Coutet drew to a close. Many thanks to Mathieu for welcoming us so warmly. We left having learnt that there is much more to wine-making that you would think.

Learn more about adopting a vine in Saint-Emilion.

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Wine-making and wine-tasting in Chinon


Under a sunny blue Chinon sky, our hosts at Château de la Bonnelière welcomed us last Sunday for a Vinification Experience Day, a day dedicated to learning about the wine-makers secrets in making wine and to tasting wines.

The busy day started with by introducing ourselves to one another over coffee and croissants, and enabled us to meet the winemaker, Marc Plouzeau, who had opened the doors of Château de la Bonnelière to us.

Marc gave us an overview of the 2018 harvest and vintage so far.  It’s looking to be a very good year, in terms of both quality and quantity!  The first wines that have been bottled from this year are already pleasing on the palate, whilst other wines are still ageing in the cellar.  We’ll get to taste them later on in the day.

Meeting the adopted vines in the vineyard

After a quick visit of the adopted vines and a few quick souvenir photos, we split the group in two, one to go with Marc to learn about what happens in the chai, and the other group with Louise to identify the different aromas found in wine.  Of course, we then changed groups later on in the morning!

In the chai, Marc explained how the vinification process is managed at the winery.  The grapes are handled as gently as possible using gravity to transfer them into the vats, no other elements are added, how the fermentation takes place in the vats and barrels…  It’s the combination of all of these factors that make Marc’s wines unique and reflect the different vineyard plots of the left bank.

In the caveau, Louise got everyone busy scribbling away with paper and pens!  We learned how to identify the different aromas found in Chinon wines.  Young and old, everyone did well for a first attempt, even if some answers left us a little bit puzzled!!

Workshop to identify the aromas found in Loire Valley wines

We then headed to the winery’s cellar underneath the Chinon Fortress, where the wines are aged, and stopped in the courtyard next to the entrance.  The sun and temperature gave us a taster of the summer to shortly come, and even gave a few of us a little more colour than we would have liked!

Enjoying the aperitif in the sunny cellar courtyard


We tasted the different red and white Chinon wines from the winery over lunch, and put our newly acquired wine tasting skills to the test.

Visiting the cellar where the wine are aged under the Chinon fortress

The day finished in the cool of the cellar, where the temperatures remains a constant 12°C all year round, ideal conditions for ageing wines.  Marc explained the history of the cellar, it having been excavated to extract the stone used to build the fortress overhead.  We then set about tasting the wines that are still in the ageing process.  We were very pleasantly surprised as the tannins are already silky, and the aromas very present.  The 2018 vintage looks set to be a big hit!

Re-assured by this tasting, we left at the end of the day longing to taste the wines again when they are finished!

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De-budding the vines in Burgundy


We spent Saturday at Domaine Chapelle in Santenay for a Discovery Experience Day. The main objective was to learn about the life-cycle of the vines and how to work organically in the vineyards to bring the grapes to maturity for the 2019 harvest.

The day started with a short presentation of the winery by the owner, Jean-François Chapelle. He talked about the history of his family and the path he took to convert the winery to being organic. The viewpoint from the winery over the surrounding vineyards helped us to understand the make-up of the Burgundy terroir, and their influence on the wines.

Vine adoption in Santenay, Burgundy, France

We then made our way to the Les Crais and Clos des Cornières vineyards to meet our adopted vines, the first planted with Chardonnay, the second with Pinot Noir vines. We learnt about the vegetative life cycle of the vines and the work necessary to nurture them from when they wake up after winter to harvest time.

Organic vineyard visit in Burgundy France

We were accompanied by Jean-François, and Yannick, the Technical Director of the vines and cellar.  Between the harvest and December, the winemaker’s time is mainly taken up with the vinification of the vintage that has just been harvested.  But then from December to March, they are very busy in the vineyards, pruning each and every vine manually.  The cut branches are then pulled away from the vines and either crushed in the rows or burned, usually by a different team than those who pruned.  It’s a tough job that takes around 4 months, and must be finished by around mid-March, the time when the first buds start to burst, and the vines spring back to life.

The vines shoots and branches grow quickly at this time of the year, some 30 or more centimetres in a month.  It’s therefore important to manage the growth.  This is also done manually for the most part by de-budding or removing some of the leaves, which also improves the air flow around the vines.

Adopt-a-vine experience at Domaine Chapelle in France

It’s the de-budding that keeps the team busy at the moment.  This task enables the quantity of fruit produced by the vines to be reduced, and thus improve the concentration and aromatic qualities of the remaining grapes.  Reducing the yield helps the grapes to reach optimum maturity, and also helps to increase the life expectancy of the vine plants in the long term.

Organic vine tending in Santenay, Burgundy, France

We’ll be able to see the result of this spring work in September when we reach harvest time.

After this full morning, we returned to the winery for the aperitif and lunch, served with some of the winery’s wines.  A Santenay Saint Jean white wine to start with, followed by a red Burgundy, Santenay Clos des Cornières, and Santenay La Comme Premier Cru.  We compared the wines and enjoyed the fine Burgundy dishes.

In the afternoon, we visited the fermentation hall and cellar for a little insight into the wine-making side of things, something that we will learn more about during the Vinification Experience Days.

We hope that everyone had a good time, and we look forward to welcoming another group soon to Santenay!

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The biodiversity is under threat in the very near short term


That is the conclusion of the summary of the global assessment of nature published on the 6th May 2019 by the Intergovernmental Science-Policy Platform on Biodiversity and Ecosystem Services (IPBES), an independent organisation made up from over 130 member states.  More than a million animal and plant species are threatened with extinction within decades according to their report made after three years of research in more than 50 countries.  However the report also presents the solutions available to avoid such a catastrophe.

 

What are the principal conclusions of the report?


The first and most important is that humans are directly responsible for the decline in nature, with an average of around 25% of animals and plant being threatened.  The rate of destruction is alarming, and is tens to hundreds of times higher than the average over the past 10 million years.  

Among the main causes of the extinction of the species are the changing uses of the sea and land (e.g. deforestation), the exploitation of certain species (e.g. overfishing), climatic change, pollution, and invasive species introduced by man in unsuitable habitats which then threaten the natural biodiversity (e.g. ragweed).

Rare tulips in the vineyard at Chateau Coutet

 

How will we be affected in the short term?


The report warns that most of nature’s contribution will not be completely replaceable.  For example more than ¾ of the world’s crops rely on pollinisation by animals.  Foods such as fruit, vegetables, coffee and chocolate could quickly become in short supply if the animals that pollinate the plants become extinct.  And it’s not just food, many medicines rely on plants that are at risk of disappearing.  

Another worry is that the number of conflicts linked to natural resources is already very high, some 2500 happening at the moment.  This number will increase as the world population increases, putting even more pressure on the natural resources available.

Humans are directly responsible for the decline in nature

 

What can we do now?


The good news is that we can reverse the trend.  To do so we need change and positive actions on a local and global scale.  We can use more sustainable agricultural methods, and enforce quotas on resources used on a global scale, for example by ending subsidies for intensive farming, fishing, deforestation, or the mining of fossil fuels.

On a local level, we can all make an impact by the choices we make to move around, heat our homes, and feed ourselves.  For example reducing the amount of meat and fish that we eat and by choosing producers that respect biodiversity.

we need change and positive actions on a local and global scale

 

How are we concerned at Gourmet Odyssey?


Gourmet Odyssey only works with organically certified producers.  It’s a choice that we made when creating the company 10 years ago, convinced that we could also help support agriculture on a human scale which preserves the environment and biodiversity.  Our partner, Château Coutet is a good example, a family run winery which has preserved the biodiversity in its vineyards for more than 400 years, having never used chemical products in the vineyards at the winery.

When choosing presents for friends and family, or activities for corporate events, we can make our choice by limiting our impact on the environment and helping to support the producers who fight to preserve the living.

More information on the criteria used to select Gourmet Odyssey’s partners.

 

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Learning the art of pruning the vines


Last Sunday we were welcomed to Domaine Chapelle in the Burgundy village of Santenay for a Wine Discovery Experience Day.  The aim of the day was to learn more about the work of the winemaker in the vineyard to cultivate the vines.

Jean-François Chapelle, the owner of the winery, recounted his family’s involvement at the winery over the generations, and introduced us to a brief history of winemaking in Burgundy and the organisational changes that happened throughout the 20th century.  We also talked about Jean-François’ philosophy of organic winemaking that he introduced to the winery in the early 2000s.

Learn about the vineyard in Burgundy with a vine adoption

We headed out into the vineyard to meet our adopted vines and to take a few photos.  There are two plots for the Gourmet Odyssey adopt-a-vine experience at Domaine Chapelle.  The Clos des Cornières vineyard, planted with Pinot Noir used to make the red wine of the same name, and the adjacent Les Crais vineyard, planted with Chardonnay to make the Santenay Village white wine.

Simon, Jean-François’ son and successor, then started to talk about the different work that is carried out in the vineyard throughout the lifecycle from one harvest to another, with the aim of producing the optimum quality of grapes.

Gift box organic wine experience day in Burgundy

From the harvest through to December, little is done in the vineyard.  Sometimes a task known as pre-pruning can be carried out whereby the top half of the branches are cut away mechanically to make the pruning that follows easier and quicker.  The vineyard team starts to repair the trellis system where needed at this time too, a task that will be finished before spring sets in and the vines start to grow again.

Starting in December, each vine is pruned manually using one of two techniques:
- The Cordon de Royat method leaves four to five short spurs, each with two eyes on them, on the old wood that grows along the training wire.  Fruit-bearing branches will grow from each of these spurs.
- The Guyot method is a little different and more productive.  Just one branch is selected and cut to about 50-60 cm, or 5 to 6 eyes.  A spur is also left which will form the long branch to be used next year.  The long branch is then attached to the bottom training wire.

Organic vine adoption in Santenay, Burgundy, France

The Guyot method is reserved for chardonnay vines in Burgundy, as it is a vine that can support producing a little more.  The pinot noir vines are pruned using the Cordon de Royat method.  Once all of the vines have been pruned, a team passes through the vineyard again to pull the cut wood away from the vines and trellis system, burning the cut branches or crushing them to return nutrients to the soil.

It takes roughly four months to prune all of the vines which cover the 18 hectares of vineyards at Domaine Chapelle.

From around mid-April and depending on the temperature, the buds will start to burst.  Spring is an important period of growth, and many manual tasks are necessary to help nurture the vines through the cycle. De-budding, removing the leaves, raising the training wires…  All of this to help the grapes reach their optimum, and to do so means hiring a small group of 10 seasonal workers to give a helping hand to the permanent team.

During the summer period the vines will be treated using the copper sulphate treatment that is authorised in organic winemaking.  The frequency of treatments depends on how often it rains, but on average it’s every 15 days or so until one month before the harvest.

Sometime in September, depending on the maturity of the grapes, the harvest will start and the yearly cycle will come to a close once more.

Organic Burgundy wine tasting

After this very informative morning, we headed back to the winery for the aperitif, the excellent Santenay Saint Jean white from the winery.
Lunch was a typical Burgundy affair.  A fish terrine, boeuf bourguignon, regional cheeses and a chocolate, pear and blackcurrant desert. We tasted three different reds, the red Burgundy, a 2015 Santenay Clos des Cornières, and a 2011 Santenay Comme Premier Cru.

We finished this enlightening day with a visit of the cellar.

Gift box vinae adoption and cellar visit in Burgundy

The next bottle of wine that we open will be appreciated in a different light and we look forward to coming back for the harvest when the grapes have grown and become ripe!

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Understanding the wine-making process in Burgundy


We met up at Domaine Chapelle in Burgundy last weekend for a Vinification Experience Day to learn about what happens to transform the grapes into wine and the subsequent ageing process of the wines in oak barrels.

After a welcome coffee and brief introduction to the day and the idea behind the Gourmet Odyssey Wine Experience, Jean-François and Simon Chapelle recounted the history of their family and explained the structure of the Burgundy wine-growing region.

Meet an organic winemaker in Santenay, Burgundy

They told us how the vineyards had been organised, and the transition of the commercialisation of wine from merchants to the winemakers who took the step to bottle and sell their own wines.

The wines from Domaine Chapelle are organically certified, and Jean-François talked to us about his reasons for embracing organic winemaking and the challenges that it entails.

We then embarked on two different workshops:

One of the workshops taught us how to taste wines and put our noses to the test.  We tried to name the different fruity and floral aromas and the tertiary aromas that are brought through ageing in oak barrels.  It’s a much more difficult task than you at first think.  We also tasted four different solutions that were acidic, sweet, salty and bitter to explain the importance of balance in a wine.

Wine aromas workshop at the winery in Burgundy, France

We then made our way into the fermentation hall and admired the different sections that had been created by the successive generations of the family from Jean-François’ grandfather, his father and then the work that he carried out to extend the hall and re-organise the way that the grapes are worked during harvest time.  We learnt about the vinification process before heading down into the vaulted cellar below, where the wines are aged in oak barrels.

The wines are put into the barrels once the alcoholic fermentation has finished, and stay there for 9 to 12 months depending on how they evolve.

Cellar visit gift box in Burgundy, France

The choice of barrel is very important and varies from winery to winery depending on the taste and objectives of each winemaker.  Various factors come into play such as where the oak comes from, how the inside of the barrel was toasted, and the age of the barrel.  The skill of the winemaker is to choose a mix of different barrels that enable a harmonious wine to be produced.

To illustrate the impact of barrels, we compared the same wine that was in the process of ageing in different types of barrel, and marvelled at the big differences aromatically and taste-wise.

Once the ageing period is over, all of the various lots of wine from the same plots will be blended together to prepare the wines for bottling.

The bottles will then be labelled at a later date depending on the regulations of the country that they will be sold in.

After a busy morning absorbing lots of new knowledge, we enjoyed the aperitif in the vinification hall.  To quench our thirst, a Santenay Saint Jean white wine with gougères, a local cheese shoe pastry speciality. 

Wine gift idea: wine tasting and winemaer's lunch in Burgundy

For lunch we continued the regional theme with some parsley ham, Gaston Gérard chicken, Burgundy cheeses and a three chocolate dessert, accompanied by some of the winery’s red wines, including the Clos des Cornières red chosen for the Gourmet Odyssey Wine Experience.

It was difficult to get going again after lunch!  But the walk in the vineyard was good for the digestion!  We went to the Clos des Cornières vineyard and visited our adopted vines.

Organic vines adoption and day at the winery in Burgundy, France

Simon explained the different plots within the vineyard.  Originally, there were three distinct zones.  The oldest one saw the vines removed last spring, and is currently lying fallow until 2021. The two remaining plots were planted in the 70s and 90s.

Vine tending workshop in Burgundy, France

We then returned to the cellar for a final wine tasting session of the 2018 Clos des Cornières vintage that is still in the ageing process.  We tasted wines from the two different plots to better understand the impact that the age of the vines has on the characteristics of the wine.

It was then time for this day, rich in information and tasting, to draw to a close.  We left with a few bottles that we’ll appreciate differently now that we know a little more about what goes on to make wine, and having met the people responsible for making it!

We hope that everyone had a good time, and we look forward to welcoming you again soon!

 

Learn how you can adopt some chardonnay or pinot noir vines at Domaine Chapelle and participate in the Gourmet Odyssey Wine Experience.

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Learning to prune vines in Saint-Emilion


A new year starts and so the work in the vineyard for the new vintage gets underway.  We met up at Château Coutet in Saint-Emilion to learn more about the work of the winemaker in the vineyard during a Gourmet Odyssey Wine Experience day.

Original wine present for wine lovers.  Adopt a vine and participate in making your own wine

We made our introductions over a coffee and croissant.  Mark, Gourmet Odyssey’s founder, and Benoît explained the programme in store and presented the winery that we would roam through during the day.

The passion of the winemaker, Adrien, was plain to see from the outset as he recounted the long history of his family that have cultivated the vineyards organically ever since their arrival at Château Coutet several hundred years ago.

We made our way through the vines up to the limestone plateau, the terroir that is home to all of the greatest wines from this legendary appellation.  On the way, Adrien showed us the three types of soil that the winery’s vineyards cover.

The weather has been glorious since the beginning of February in the Bordeaux region, the temperatures rising to 20°c at times.  We can feel spring itching to get started, and the flight of cranes coming back from Africa can once again be seen in the sky.  These are signs that the winemaker must hurry to finish pruning the vines before the buds start to burst and the vegetative cycle begins again.

Vine pruning gift experience in a French organic vineyard

Pruning is the starting point of what we will find a few years later in our glasses, and particular care needs to be taken during this crucial phase.  The choice of which branches we keep will determine the amount of grapes that are produced this year, and you also have to carefully choose the branches to make spurs that will prepare the pruning for next year.  We quickly learnt that pruning isn’t as easy as it would at first appear!

Once the vines have been pruned, the cut branches need to be removed.  This is a task that is much more physical and enabled everyone to warm up, as the sun was being a little shy in the morning.  The tendrils in the plot of Cabernet Franc were particularly tough, and we had to use all our strength sometimes to prise them away from the training wires and leave the vineyard tidy for this years’ growth.

Vineyard Experience Gift in Saint-Emilion

We placed the branches that we had pulled away from the vines in the middle of every other row.  They will then be crushed to return nutrients to the soil.

Our adopted vines are located in the Peycocut vineyard, surrounded by the Saint-Emilion Grand Cru Classé vineyards.  The view is magnificent in this picture postcard landscape, and the photos that we each took in front of our adopted vines will be a nice reminder of our day.

Rent a vine gift.  Visit the winery, meet the winemaker and make your own personalised bottles of wine

Some of the vineyard plots at the winery are worked by horse to produce the grapes that are used to make a very special wine at Château Coutet.  As Adrien talked about this wine, everyone listened attentively and the taste buds started to salivate in anticipation of tasting it.

The sun finally broke through, and so we enjoyed our first wine tasting on the lawn in front of the château.  A nice fresh Claret de Coutet rosé wine to set us up for lunch.

Oragnic wine tasting gift experience in Saint-Emilion

We started the meal with a foie gras starter, accompanied by the Belles Cimes 2015 wine, which is the winery’s lighter second wine, produced from the younger vines.  We then climbed the grades with the 2014 vintage and the excellent 2015 vintage of the Château Coutet Saint-Emilion Grand Cru, which paired very well with the duck.  With cheese, we rejoiced with the 2014 Demoiselles wine which hails from the limestone vineyard on the plateau that is worked by horse.  The extremely delicate and velvety tannins swirled around our mouths as we gave our taste buds to a real treat!

After lunch, we returned to the vineyard to learn about the different steps that will be taken to nurture the vines between now and the harvest.  We also took the time to discuss what is involved in working organically, and the problems that that causes in a region such as Bordeaux where the relatively wet climate is heavily influenced by its proximity to the Atlantic ocean.

Cellar tour and visit in Saint-Emilion with the winemaker

We ended the day with a visit of the fermentation hall, barrel room, and family cellar, to gain an insight into the work that is in store for us once the grapes are harvested at the end of the summer.

Many thanks to Adrien for this great day.  We look forward to coming back soon.

 

Discover the range of wine-making courses organised by Gourmet Odyssey.

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Gold medal at the 2019 Challenge Millésime Bio organic wine competition


Millésime Bio, the internationally acclaimed organic wine fair for trade professionals took place this year at the Parc des Expositions in Montpelier. A few days before, the Challenge Millésime Bio wine competition winners were announced to reward the world’s best organic wines.

 

Millesime Bio Medals in 2019

 

In 2019, Challenge Millésime Bio received more than 1400 wines entered into the competition.  It was the presided over by Philippe Faure Brac, the World’s Best Sommelier in 1992 and President of the Union de la Sommellerie Française.

Challenge Millesime Bio 2019 Competition

The wine tastings saw 183 wines win a gold medal, among them the 2016 vintage of Santenay Beaurepaire Premier Cru red wine, from our adopt-a-vine partner winery in Burgundy, Domaine Chapelle.

Wine adoption experience in Burgundy with Domaine Chapelle

Domaine Chapelle spearheaded the development of organic wine in Santenay, and has been a regular winner at this prestigious wine competition over the years. Congratulations once again to all the team.

 

2018 Medal winners

2017 Medal winners

Learn more about adopting vines in Burgundy with Gourmet Odyssey Wine Experience

 

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End of year wine competitons and gifts


This month we had the pleasure of organising two events to win some gifts to put underneath the Christmas tree or to share a good time with friends and family.

This month we had the pleasure of organising two events to win some gifts to put underneath the Christmas tree or to share a good time with friends and family.

Our annual My Vine competition rewards the winners of the most original photo and the one that received the most votes on our Facebook page.  The photos were taken during the Gourmet Odyssey Wine Experience Days at our different organic wineries and submitted by the adoptive vine owners.

This year the prizes went to Philippe and Coraline.  A magnum of wine from the winery where their adopted vines are located is on its way to each of them!

Day at the winery for making ones own organic wine

 

Christmas wine gift box for making your organic wine

And at the ViniBio organic wine fair we organised a prize draw to win some adopted vines at Château Coutet, our partner winery in Saint-Emilion.  The visitors to the stand had to try to identify the aroma contained in a small bottle.

Congratulations to Maxence who correctly identified strawberry, and who will be able to come and pamper his vines at the winery during the 2019 vintage!

And talking of gifts, it’s not too late to spoil someone special with an adopt-a-vine gift this Christmas  ! Click here to learn more about the Gourmet Odyssey Wine Experience and the Christmas gift delivery date limits.

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The organic wines from our Wine Experience rewarded by the 2019 wine guides


The organic wine makers with whom we work are carefully chosen, among other criteria, for the quality of their wine. This is directly linked to their talent and passion for their profession, in both the vineyard and cellar. And so, when the 2019 wine guides were published, we weren’t surprised to see them well referenced!

 

Château de la Bonnelière

Another good year for this winery which received praise from many of the guides. Bettane+Desseauve selected 4 of their wines with ratings between 15 and 17 out of 20.  The Guide Hachette gave their top pick award to the Chinon Chapelle 2016 wine.

The Gilbert Gaillard guide chose the Chinon Rive Gauche white and the 2016 vintage of the Clos de la Bonnelière, the red wine selected by Gourmet Odyssey for the adopt-a-vine experience. The wine guide gave it a rating of 88/100, describing its deep colour, woody nose with ripe red fruits, and on the palate as having a good tannic structure, fresh fruit, and an elegant woody finish.  A great wine to go with a roast.

The Gilbert Gaillard My Wine Guide 2019

Domaine Stentz-Buecher

Once again, the winery is picked out as being one of the remarkable wineries in Alsace. The Pinot Gris Rosenberg, Gourmet Odyssey’s chosen wine was selected with 13 others from the winery for inclusion in the Bettane+Desseauve guide.

The Bettane+Deseauve Guide 2019

Château Coutet

The Carité guide of organic wine gave four hearts (out of five) to the 2015 vintage of the Saint-Emilion Grand Cru, the wine made using the plot of Gourmet Odyssey adopted vines. The guide describes its subtle nose, which develops to reveal peppery, leathery and spicy aromas. It has a good level of concentration, packed with black fruit and a touch of grilled chocolate. A rich and intense wine to carafe 2 to 4 hours before serving. Ideal with an entrecote cooked over vine branches.

The Carite Organic Wine Guide 2019

Domaine Chapelle

As usual the winery seduces the guides with 2 stars in the Guide Hachette for its Aloxe Corton Les Petites Lolières, and 1 star for the Santenay Beaurepaire Premier Cru.

The Carité organic wine guide also selected the two wines that Gourmet Odyssey has chosen for the Wine Experience: the 2016 Santenay Village white was awarded 4 hearts (out of 5) and the 2013 Clos des Cornières red, 3 hearts.

The Hachette Organic Wine Guide 2019

For the Santenay Village blanc, the guide appreciated its elegant woody and smoky nose that is the epitome of the gourmand Chardonnay in these buttery and seductive soils. Full and honest on the palate, it evolves with a nice roundness.  Very good structure and a great white wine.

For the Clos des Cornières red they wrote that it had an elegant and distinguished nose. Subtle and silky with strawberry and cherry aromas. It’s a powerful aromatic wine that will pair well with pink meats and duck.

Domaine Allegria

The Guide Hachette selected the 2017 Dolce Vita rosé wine for its delicate redcurrant nose, soft and suave spices, with a good level of acidity. It’s an elegant and complete wine.

The Hachette Wine Guide 2019

Domaine de la Guicharde

The biodynamic wines from Domaine de la Guicharde were selected by the Glouguide and featured in the Terre de Vins and Elle à Table magazines.

The Terres de Vins Wine Franch Magasine


As we predicted when tasting the wines from our partner wineries, the quality has once again shone through and the 2019 wine guides confirm it!

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Gourmet Odyssey partner winemakers win medals at the Challenge Millésime Bio 2018 organic wine competition

The organic wines of our partner winemakers selected by the 2018 wine guides

Learn more about adopting vines and following the making of your own personalised bottles of wine with the Gourmet Odyssey Wine Experience.

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The entries for the final of the My Vine photo Competition


During the Wine Experience days at our partner wineries, our customers have the chance to see and work their adopted vines. It’s also the opportunity to take a few pictures for our annual “My Vine” photo competition, and at stake is the hope of winning a magnum of wine from the winery where their adopted vines are located. Once again we have had lots of great moments shared together and many laughs. Thank you for all of the wonderful photos that we received!

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

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

Photos from the wine courses at irganic wineries in France with Gourmet Odyssey

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

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


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

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An original Christmas gift for organic wine fans


If you’re thinking of giving a wine related Christmas gift to someone special this year, adopt some organic vines for them in one of Gourmet Odyssey’s award-winning French vineyards. The Gourmet Odyssey Wine Experience gets you behind the scenes at one of our organic partner wineries to follow and participate in the making of your own personalised bottles of vintage wine. It’s a great Christmas present to discover and appreciate all of the work that goes into making a bottle of organic wine, and enables you to live the dream of being a winemaker for a year. 

Adopt some organic vines

Adopt some vines and follow their progress as they produce the grapes that will make the wine for your personalised vintage, a Christmas gift that is sure to please all wine lovers. Via the customer portal, you can accompany the vines up to the harvest, and then you’ll learn about how the wine ferments and ages in the cellar. Each stage of the wine making process is explained in the newsletter, and you can also include wine experience days at the winery to spend the day with the winemaker and participate in helping to make your wine.
dopt-a-vine experience as Christmas Gift for wine lovers
We have chosen to only work with winemakers who produce organically or biodynamically certified wines, who have been recognised for the quality of their wines in the most prestigious wine competitions, guides and reviews, and that have been selected for their enthusiasm and desire to share their passion for their profession. This all makes for an exceptional experience!

How to choose the right Christmas Wine Experience gift?

There are many different options for this unique wine-making present. First select if you want to give a red or white wine experience for your Christmas gift, then pick the wine-making region and winery. You can then choose the number of adopted vines and personalised bottles of wine that you wish to include. One vine gives one bottle of personalised wine.
Wine Christmas gift box with course at the winery in France
You can also include up to three wine experience days at the winery with the winemaker and our oenologist. Each wine course lasts from 09:30 to 16:00, includes lunch and wine tasting, and is valid for two people. There are three types of day to choose from. The Discovery Experience Day focuses on the work in the vineyard to prepare the vines for harvest and includes hands-on participation in work such as pruning, de-budding, or training the vines. The Harvest Experience Day gets you involved in picking the grapes and learning about the work in the chai at harvest time to receive the grapes and start the fermentation process. The third option is the Vinification Experience Day which sees you participate in different workshops to discover the art of tasting, ageing, blending and bottling wine.

An unforgettable Christmas gift

It’s not just us who think so :-)! Take a look at the customer feedback we have received from our clients, press articles, or the wine reviews of our partner winemakers. We have been developing and delivering our Gourmet Odyssey Wine Experience since 2009, forging strong links with our partner winemakers and our team of passionate oenologists to create the best possible experience for our customers.

Together we organise unforgettable, fun, and interactive days at the winery to learn all of the hard work and skill that goes into making a quality wine.

Order with confidence

Ordering is easy in just a few clicks, and then we do the rest:

- The welcome packs are sent out with 24 hours on working days
- There is a gift wrapping option with a personalised message possible
- For last minute gifts, we can send you the vine adoption certificate by email
- You can pay for your order in three instalments
An original Christmas gift for organic wine fans
The personalised welcome pack that we will send to your preferred address, contains some gifts to be enjoyed straight away: a DropStop, re-usable glass wine stopper, wine cooling bag, adoption certificate and personalised guide to explain the wine adventure that awaits!

Learn more about the Adopt-a-Vine Christmas gift

Visit our web site to learn more about the Gourmet Odyssey Wine Experience, to place an order, or to consult our Christmas delivery deadlines .

Further questions? We are available from 09:00 to 18:00 Paris time, Monday to Friday on +33 (0)1 46 27 05 92 or contact us on our web site.

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Gourmet Odyssey will be exhibiting at the Salon ViniBio 2018 wine fair


The Salon ViniBio (in French only) wine fair showcases organic and biodynamic wines from more than 70 winemakers who produce their wines with passion whilst respecting the environment and the health of the people who work in their vineyards. The 3rd edition of this annual fair will take place in Paris at the Porte de Versailles conference centre from the 14-16 December 2018. Gourmet Odyssey will also have a stand and we would love to welcome you to present our Wine Experiences or to catch up with existing clients.

 

The ViniBio organic and biodynamic wine fair

 

The ViniBio wineries all have the official Agriculture Biologique organic certification and Demeter certification for those that are also biodynamic. Gourmet Odyssey partners exclusively with organic or biodynamic wineries, and so the ViniBio wine fair is the ideal event to discover our original, informative, and fun adopt-a-vine gift, the Gourmet Odyssey Wine Experience.

The ViniBio wine fair in Paris from the 14-16 December 2018

The wine fair has also partnered with the Noel en Bio organic Christmas gift fair this year, so it’s the perfect place to stock up on your environmentally friendly organic Christmas presents!

Presentations and wine tastings at the 2018 wine fair

During the 3 days of the wine fair, ViniBio will put on a series of presentations and tastings animated by wine experts, sommeliers and journalists. You can discover the programme of the wine fair on this page (French only).

Come and meet us at the Salon Vinibio and Noël en Bio organic Christmas gift market

Château Coutet, our partner winery in the Bordeaux region producing Saint-Emilion Grand Cru wines will also be attending the wine fair to present their range of delicious organic wines, and Château Coutet’s charismatic and passionate winemaker, Adrien David Beaulieu, will be speaking in one of the conferences about the unique biodiversity at the winery that has been preserved throughout the centuries thanks to no chemical products having ever been used at the winery.   


Come and visit us on our stand. We’d love to see you, and we’ll have a few surprises up our sleeves for the event!

Practical Information
Salon ViniBio
14 - 16 December 2018
Porte de Versailles, Hall 5.1
Open from 10:30 to 19:00 each day
Download your free invitation here

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A good quality but small harvest for 2018


The grape harvest and first fermentations have now finished for 2018, and so now is the time to take a look back at this year full of surprises. We asked the organic partner winemakers of the Gourmet Odyssey Wine Experience for their first impressions of this vintage.

An early harvest

Early harvest in 2018 in France for organic vineyards

In almost all of France’s wine growing regions, 2018 was a very early year due to the glorious sunny and warm summer that we enjoyed.  In the east of the country, such as in Burgundy or Alsace, they were as much as one month early for the start of the grape harvest.  At Domaine Stentz-Buecher in Wettolsheim, we harvested the pinot noir grapes on the 8th September, where normally we would do so in October.

In some regions, such as for Château de la Bonnelière, near Chinon in the Loire Valley, the summer was so dry and hot, that the maturity of the grapes slowed down at the end of summer, putting back the harvest slightly compared to the forecasts at the start of the summer.

An exceptional quality

High quality grapes and wine for the 2018 vintage in France

All of our partner winemakers agree in saying that the 2018 vintage is an exceptional one in terms of quality, with lovely healthy grapes that had ripened evenly.  The sugar levels needed to produce the alcohol were good with a nice concentration due to the summer heat.

Of course there still remains lots of work to do in the cellar, but all the early signs point to a great year.

A small yield

Small quantity of the 2018 vintage for organic french wines

If the quality is high, the same cannot be said for the yields, the quantity being less than usual in some of the regions.  Alsace had a bumper crop of a great quality, Burgundy and the Loire better yields than the previous few years, but the south and west of France suffered.

The drought during the summer and beginning of autumn caused some of the grapes to dry out.  If it happens just a little, it’s not a big problem, and can even bring some added structure to the wine, but where the grapes dry out too much, they become as hard a pepper corns and have to be removed when harvesting, thus reducing the quantity.

Another problem was caused by the very wet spring which led to mildew attacking many of the wine growing regions, in some places having a significant impact on the yield, such as at Château Coutet in Saint-Emilion, where some of the merlot plots lost as much as 95% of the grapes.

Mildew reduces the yield

Mildew attacks in the French organic vineyards in 2018

This year the fight against mildew was one of the principal preoccupations of our organic partner winemakers.  With such a rainy autumn, it was often impossible to treat the vines, or when they were able to be treated, the next rain shower would fall quickly afterwards and wash the protection away, as organic treatments remain on the surface of the leaves and don’t penetrate inside the plant.

For example, in Saint-Emilion, more than 30mm of rain fell continuously for 10 consecutive days.  The mildew set in on the leaves, and then developed on the grapes during the summer, causing them to become dry and hard.  In the Côtes du Rhône region, Domaine de la Guicharde, was also affected in their Grenache plots, and Domaine Allegria noted the same for their Carignan vines.


But a smaller yield generally means that the remaining grapes are of a higher quality.  Now the role of the winemaker in the cellar to vinify, age and blend the wines will come into effect, and will play a crucial role in developing and defining the quality of the 2018 vintage.  We look forward to tasting the wines in the cellar as they evolve during our Vinification Experience Days next year.


Interested in learning more and getting involved in harvesting the grapes in an award-winning French organic winery?  You can do so with a Harvest Experience Day with the Gourmet Odyssey Wine Experience.

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Discover the organic wines from our partner wineries at one of the upcoming wine fairs in France and Belgium


We’re now entering the final stretch of the year, and with it the annual end-of-year wine fairs. Our partner wineries will be travelling throughout France and Belgium to share their delicious organic wines. And Gourmet Odyssey will also be present at the Vinibio salon in Paris just before Christmas. We’d love to see you there!

Here are all the dates for the rest of the year:

  

The Salon des Vignerons Indépendants wine fair in Lyon, France
Salon des Vignerons Indépendants – Lyon, Halle Tony Garnier – 25-29 October 2018

The Salon des Vignerons Indépendants wine fairs promote independent wineries that directly manage the whole process from working in the vineyard, through harvesting the grapes, working in the cellar, bottling the wines and selling their wines themselves. Domaine de la Guicharde, from the Côtes du Rhône region, will be on the stand B62.

Download your invitation here.

Salon Ô l’Amour - Mulhouse, DMC – 27- & 28 October 2018

This is a fair held in Alsace that is dedicated to weddings. You’ll perhaps find your happiness among the wines of Domaine Stentz-Buecher to accompany your wedding banquet.

 
Sous les Paves la Vigne, natural wine fair in Lyon, France

Salon Sous Les Paves La Vigne – Lyon, place de la Bourse – 3-4 November 2018

This natural wine fair in Lyon unites 60 winemakers from all over France and a few from countries further afield. Domaine de la Guicharde, from the Rhone Valley, will be among the wineries present.

Salon des vins et des produits de terroir – Annecy, Sévrier  - 9-11 November 2018

Organised by the Annecy Lac Lions Club each year since 1998, this year’s wine fair includes 98 winemakers and gourmet artisan producers from France and abroad, who will present their best wines. Our Burgundy partner, Domaine Chapelle, will be there.

 

The Salon des Vignerons Indépendants wine fair in Lille, France

Salon des Vignerons Indépendants – Lille, Grand Palais – 16-19 November 2018

The Lille version of the Independent Winemakers Fair will welcome Domaine de la Guicharde on stand B71.

Download your invitation here.

 

Salon des Barricades, organic wine fair in Bordeaux, France

Salon des Barricades – Bordeaux, Espace Darwin – 17-18 November 2018

This organic wine fair presents sees 60 winemakers serve their wines with local gourmet produce. Château Coutet, our partner winemaker in Saint-Emilion, is among the participating wineries.

Private Tasting with Domaine Chapelle – Paris, Hôtel Napoléon – 21-23 November 2018

As usual at this time of year, Domaine Chapelle will present their organic Burgundy wines in the Hôtel Napoléon, just next to Paris’ Champs-Elysées. The Domaine Remorquiet and Domaine Coste Caumartin will also be present.
Entrance by invitation only. Contact us.

 

The Salon des Vignerons Indépendants wine fair in Paris, France

Salon des Vignerons Indépendants - Paris, Porte de Versailles – 29 November -  December 2018

The Independent Winemakers Fair makes its stop in Paris at the end of November. Among the participating wineries, you’ll find our partners, Domaine Stentz-Buecher on stand M 4, and Château de la Bonnelière from the Loire Valley on stand F 14.

Download your invitation here.

Alsace Christmas Market -  Paris - Parvis de la Gare de l’Est - 1-16 December 2018.

To get into the Alsace Christmas spirit without leaving Paris, just go the Gare de l’Est. Authentic Alsace winemakers and producers provide all of the Alsace Christmas gourmet food and wine treats that this great culinary region has to offer. Domaine Stentz-Buecher awaits your visit!

 

Capvin, wine fair in Mouscron, Belgium

Salon Capvin – Belgium, Mouscron – 7-9 December

Domaine de la Guicharde, from the Cotes du Rhone region will present their biodynamic wine at the wine fair in Belgium that also helps to raise funds for Cap48.

 

Vinibio, organic wine fair in Paris, France

Salon Vinibio - Paris, Portes de Versailles – 14-16 December 2018  

This excellent organic wine fair has partnered with the « Noël en bio » organic Christmas gift wine fair in Paris. Our Bordeaux partner winery from Saint-Emilion, Château Coutet, will present their wines, and Gourmet Odyssey will also have a stand to present our original Christmas gift ideas for wine lovers.

Download a free invitation here.

Gourmet Odyssey and our partner winemakers look forward to welcoming your to our stands!

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

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