The team at Château Beau Rivage introduced us to the winery, the Bordeaux Supérieur and Haut-Médoc appellations, as well as the different clay and gravel terroir that the different vineyards enjoy.

In the 8ha plot of vines behind the château, we learnt how to identify the different grape varietals by the form of their leaves, and saw the difference in the two pruning techniques used in the vineyard, Guyot Double and Cordon.

Before getting stuck in with some work, we stopped for a few minutes in the plot of vines where our adopted vines are to be found, the time to take a few pictures of our vines.

It was the time to roll our sleeves up and get stuck in with two missions. Firstly to lower the training wires, and then to remove any unwanted shoots from the trunk of the vines. Under the watchful eye of Christine on Sunday, the owner of Château Beau Rivage, and of Sandrine on Saturday, the chai manager, we learnt about the importance of this work to help improve the quality of the future harvest, and hence the wine that will result from it. So, armed with a pair of secateurs and lots of good cheer, we each took a row in pairs, and lowered the training wires so that the weight of the foliage and grapes will then be better supported, and we removed the shoots that will not produce fruit, but will sap the energy and nutrients from the plant.

After the effort comes the reward! Back at the winery we tasted the Clairet rosé wine before moving onto the reds. We tasted the Benjamin, Château Beau Rivage, Clos la Bohème and Clementine/Le Phare wines over lunch. Honey tomatoes, melon and ham with the aperitif, followed by a salmon duo, tomato and mozzarella salad. For the main course we had some succulent chicken cooked at low temperature with a cep sauce, and potato and shallot fondant. We finished the meal with some basque cheese and strawberry and orange tartlets.

Fully revitalised, we then headed back out into the vineyard.

In the afternoon, we picked up where we had left off, and learnt about the work that remains to be done in the vineyard from now until the harvest. We talked about working organically, and what that means for the winemaker in the work in the vineyard and chai.

In the fermentation hall, we had a quick introduction into the vinification and wine-making side of the profession. How the grapes are received during the harvest, how the wine ferments, is racked and the aged in oak barrels up until they are ready for bottling.

A couple of days full of information. As well as leaving with a few bottles of wine, we hope that each of the participants learnt a little bit more about the work that goes on behind the scenes in making wine.

Many thanks to the team at Château Beau Rivage for sharing their devotion to their profession with us, and to all of our participants for a couple of thoroughly enjoyable days.

Other articles relating to the work in the vineyard

A review of the work in the vineyard for the 2015 vintage

Add a comment

After the worry of a little rain on Friday evening, all our doubts disappeared on Saturday morning as the wind swept the last of the clouds away from the Burgundy sky.  We were at Domaine Chapelle in Santenay for a Discovery Experience Day to learn all about the work carried out in the vineyard by the winemaker to obtain the best possible grapes come harvest time.

Following a brief presentation of the winery by Jean-François, the owner and winemaker, we headed out into the garden of the family manor, where Jean-François talked about the geography and geology of Burgundy.  He also explained why he had decided to embark on the organic approach to making wine.  For him, it is as much about taking pleasure from drinking a wine that is free from harmful products as it is about respecting the soil and protecting the health of the people who work at the winery.

Jean-François then showed us the "Clos des Cornières" vineyard, where our adopted vines are to be found.  He took the opportunity to explain the differences between the Burgundy regional, village, Premier Cru and Grand Cru appellations.  We then met our adopted vines for the first time.  A very emotional moment!

We knew that sooner or later, it would be time for us to roll up our sleeves and do some work...  We're getting into the de-budding season.  After pruning, a very important stage in determining the future development of the vines and for reducing the quantity of grapes that each vine produces, de-budding is another key step.  You mustn't leave too many branches and leaves to feed, or you run the risk of not obtaining mature enough grapes.  We removed some of the buds on the vines to better appreciate the complexity and scale of this titanic job.

Back at the winery, we made the most of the lovely April sun, and enjoyed our aperitif outside.  We started the wine tasting with a Santenay 2013 white wine, accompanied by some gougères, and then continued the tasting over lunch of a Burgundy Pinot Noir 2011, a Santenay Clos de Cornières 2011 and a Chassagne Montrachet Premier Cru 2010 with cheese.

In the afternoon, we took a stroll to the Beaurepaire plot of Santenay Premier Cru vines.  The walk allowed us to appreciate the landscape of the southern côte de Beaune, and to learn a little more about the local geology.  The vineyard has just been replanted, and so we found out about a vine's life-cycle of a vine.  Yannick Jacrot, the winery's Technical Director, explained how the vines are planted and the vineyard prepared.

The day finished with a brief visit of the fermentation hall and cellar where the barrels of wine are ageing and the bottles of wine are stocked.

Many thanks to Jean-François and Yannick for their passionate explanations, and to all of the Gourmet Odyssey clients for your good cheer.

Other articles relating to the work in the vineyard

A review of the work in the vineyard for the 2015 vintage

Add a comment

The day started in the chai, where Christine Nadalié, the winemaker at Château Beau Rivage, explained how the grapes are received during harvest time and the work done during the fermentation period.

We then passed through into the barrel room. Christine comes from a family of coopers, and she spoke with passion about the role of the barrel in ageing wine.

Before starting the wine tasting workshops, we headed out into the vineyard to see the plot where our adopted vines are to be found. The first buds are starting to appear on the vines, and in no time at all, the first shoots will grow to mark the start of a new season.

The first workshop concentrated on our sense of smell, which is one of the key senses used when tasting wines. We had to identify some of the aromas that can be found in wine with the help of some small bottles. It's not such an easy exercise!

Then we blind tasted two wines to compare them. Both were from the same Cabernet Sauvignon grape varietal, from the same vine plot, and from the same year. The only difference being the barrel used to age the wine. The first was made from American oak and the second from French oak, resulting in two very different wines, aromatically and on the palate.

During lunch, we tasted a Clairet rosé wine, and five different Bordeaux Supérieur and Haut-Médoc red wines made by Christine.

The afternoon was dedicated to blending wines, starting with the tasting of the four major grape varietals cultivated at Château Beau Rivage; Merlot, Cabernet Sauvignon, Malbec and Petit Verdot. We noted the different characteristics of each.

Then in small groups, we worked on different blends to better understand what each grape varietal brings to the final blend. The Merlot brings the fruitiness and roundness, the Malbec lovely aromas and colour, the Cabernet Sauvignon length in the finish, and the Petit Verdot a balancing acidity. It's amazing how just a small change in the percentage used of each grape varietal can have on the final wine.

Many thanks to Christine and Guillaume from Château Beau Rivage, and to all of the participants for this great moment spent together.

Other articles relating to wine tasting

The fundamentals of wine tasting

Wine defects. How to identify faults when tasting wines

Add a comment

Last weekend we welcomed the parents of the adopted vines to Domaine Allegria for a Vinification Experience Day. And with them, a light drizzle for the first day of Spring, but that didn't dampen the good cheer and enthusiasm of our participants in any way!

Once everyone had arrived and had a cup of coffee, we booted up, and headed out into the vineyard to find our adopted vines.

On the way, Ghilsain, the winemaker at Allegria, explained the different work in progress in the vineyard. The pruning has now finished and the first tilling of the soil has started.

This allows the rain to better penetrate the earth. We then returned to the winery building, and we spent quite a while in the chai to better see and understand the different ways that the wines are worked during the vinification phase.

The questions abounded, covering topics as varied as sulphites, racking the wines and ageing them.

Before lunch, we participated in a workshop which the winemakers children had help to devise. We had to guess which aromas the 37 different cups contained!

These weren't synthetic aromas, but natural ones that were hidden from view with a tin foil cover over the cup with some holes in.

And so we set about identifying smells as diverse as burnt cork, rosemary, blackcurrant and truffle.

To spice things up a little, we organised a competition and the winner left with a bottle of Dolce Vita 2014 rosé wine!

We then sat down for the meal and wine tasting, which Delphine had lovingly prepared.

To start, a warm chickpea salad with slices of black pudding, which pairs delightfully with the Cinsaut Abuelo 2013.

We then enjoyed a home-made lasagne, and some local goats cheese from the Mas Roland.

After lunch we set about the serious business of blending wines. We blind tasted different grape varietals of Carignan, Mourvèdre and Syrah to learn what characteristics each brings to a blend, and then had a go at blending some wines to learn how they combine with each other!

Many thanks to all our participants and to the winemakers for a great Vinification Experience Day.

Add a comment

We couldn't have asked for better weather for the latest Vinification Experience Day at Domaine Chapelle. The aim of the day was to learn more about the process of making and ageing wine, from harvest time until the wine is ready for bottling.

After a welcome coffee, the day started with a workshop in tasting wines, led by Yvette Chapelle. This session starts with an exercise to identify the different aromas that can be found in wine.

We put our sense of smell to the test, first with the primary aromas of fruit and flowers, and then we tried to name a series of tertiary aromas that can be found in wines that have been aged in oak.

The wine tasting session finished with a gustative test to identify the differences between sweet, saline, acidic and bitter solutions.

Jean-François Chapelle took us on a tour of the fermentation hall and the cellar. In the fermentation hall he explained how the wines ferment and worked in the period immediately following the harvest.

In the cellar, we then learnt how the wines change when aged in different types of oak barrel. We tasted some wines direct from the barrel to see firsthand the differences in some of the 2014 wines that are currently ageing. Then it was time for the aperitif. A Santenay 2013 village white wine, accompanied by some gougères before sitting down to enjoy lunch.

We headed out into the sunshine after lunch, and made our way to the Clos des Cornières vineyard, where our adopted vines are to be found. Jean-François taught us a few more things about the local geology and the vines in general.

We finished the day back at the winery with a final tasting of the 2014 Clos de Cornières wine which is currently ageing in oak barrels in the cellar. The vineyard is made up of three distinct zones with three different ages of vines which are referred to as the Park, Young and Old. We tasted each of these wines separately, as the final wine will be made up of a blend of the three. Many thanks to the team at Domaine Chapelle for their warm welcome, and to our clients for their good cheer.

Add a comment

There you are, comfortably seated amongst friends, at your in-laws dining table, in a restaurant with some colleagues, or opposite your loved one in a warm and cosy atmosphere. You've ordered a nice bottle of red wine from the wine list. Perhaps even an organic wine from Château Beau Rivage, Domaine la Cabotte, Château de la Bonnelière or the Allegria winery that you know well and are particularly fond of. The wine waiter arrives and asks THE embarrassing question. "Who would like to taste the wine"? Those in your company refer the waiter to you, and you're overcome with panic. How to taste the wine correctly and what to say?

Not to worry! Here are a few pointers to help you cover the basics, and to help you enjoy the wonderful moment when your senses are stimulated and enchanted by the "robe" of the wine, its fruity "nose", and its lingering length on the "palate". These are the three senses that called upon the most when tasting wines, and the trick is to find the words to describe what you perceive. Let's start with the sight, one of the first senses to be aroused when some wine is served in your glass.

Start by analysing its robe, which is a combination of its colour, intensity and viscosity. Is it ruby or brick red? Is the colour intense? Or even shiny? A wine's colour can tell you a lot about its evolution. A "young" red wine will tend to be more purple in colour, compared to an older wine which has started to turn an orangey-red. When inspecting the colour, it's best to do so against a white background such as a napkin or piece of paper. A coloured background can hide the true colour of the wine.

It's also useful to look for other visual references such as how clear the wine is from impurities, which can be a measure of quality, and its viscosity. How much a wine clings to the edge of the glass when you tilt it and watch the wine flow back gives an indication of the level of alcohol present. The more the wine forms legs or tears around the glass and flows slowly, the higher the alcoholic degree.

Let's move on to the smelly side of things. This analysis is done in two stages. The first is called the "first nose". There's no need to swill the wine around your glass yet, as a simple sniff above the glass will enable you to judge if a wine has a fault or not, and to give you a first idea of the primary aromas to be found in the wine.

The "second nose" calls first upon your skills to gently swill the wine around your glass in a circular motion to allow a little oxygen to mix with the wine and to release a more complex bouquet of fruity, floral, spicy or other aromas depending on the wine that you are tasting. Here the difficulty is not so much being able to smell the different aromas, but in correctly identifying them. You need to call on your memory, and it's often a frustrating experience because you know that you have already smelt the aroma somewhere, but you just can't put a name on it. Only training can help!

By now your mouth has started to salivate and your taste buds are fully alerted. The most important moment of your tasting has arrived, to taste the wine on your "palate". No need to take a big swig, a small amount is sufficient to open up a plethora of sensations. You will first notice the "attack" of the wine, which is what you experience immediately when you take the first sip. Then you will start to notice nuances and aromas, and to note whether you can detect any notes of salinity, sweetness, acidity or bitterness. You'll also get a feel for how tannic the wine is. And we also talk about the length of a wine, which is how long the tasting sensations stay in your mouth after swallowing or spitting out the wine. If you are tasting multiple wines, it is best to spit, and some tasters even think that by spitting out the wine, you can give a finer analysis to the tasting.

So a few of the basics to think about when tasting wine. You might at first think it's a little too much to take in for a simple dinner, but don't forget that the most important thing of all to guide you is whether you like the wine or not, and then it's just a matter or practice to better understand the whys and why nots!

Add a comment

Last weekend, we gathered in the Loire Valley for a couple of Vinification Experience Days at Château de la Bonnelière. Following the days we had spent in the vineyard during last winter and spring, and then for the harvest in October, this third in the series of wine experience days, picks up where we left off at the harvest to give us an insight into the winemakers' work in the cellar up until the time when the wine is finally ready for bottling. The winemakers job is far from finished once the grapes have been picked!

During the morning, we participated in three different workshops. In the chai, Marc Plouzeau, the owner and winemaker at the winery, explained to us the work carried out during the fermentation period and at the start of the ageing process. All of the wines are vinified separately at the winery, and Marc enlightened us as to the differences in using vats or oak barrels to age the wine.

To put our new found skills to practice, we headed to the cellar where the wines are aged in barrels. The cellar is located directly underneath the Chinon fortress, and it's in this magical setting that we tasted four wines, led by Marc. Each wine was from the same grape varietal, from the same 2014 vintage and each still in the ageing process. One of the wines had been aged in a vat, another in an old oak barrel, another in new oak, and the last was a press wine. Four completely different wines in aroma and on the palate!

Back at the château, we continued the tasting with a sparkling wine, a white wine and three Chinon red wines from the winery during lunch.

After lunch we took some fresh air and went out into the Clos de la Bonnelière, the vineyard where the vines adopted by the Gourmet Odyssey clients are to be found. After a few pictures, we headed back to the chai.

Marc showed us the machinery that is used to bottle and label the wines. An important point during this stage is the choice of cork. Marc talked about the different quality of corks available, and also explained the advantages and disadvantages of alternatives such as screw tops and plastic corks.

And so a day full of information and tasting drew to a close. Huge thanks to Marc for having shared the day with us, and to all of the participants for their good cheer!

Add a comment

And so after a nice warm coffee, the day started with a workshop led by Yvette Chapelle to develop the senses used when tasting wine, notably our sense of smell in identifying the aromas that can be found in wine.

We first tried to name some of the primary fruity and floral aromas that are characteristic of different grape varietals, and then we had a go at identifying some of the tertiary aromas such as grilled almonds and toast that are indications of a wine that has been aged in oak barrels. We then participated in a second test to recognise sweet, saline, bitter and acidic tastes. This also enabled us to have a look at the machinery used in the room where the bottles are cleaned and the labels stuck onto the bottles. Jean-François Chapelle and Yannick Jacrot then took us into the fermentation hall to talk about the work carried out there during and immediately following the harvest.

We then went down into the magnificent cellar; and tasted some of the 2014 wines direct from the barrels. This enabled us to compare different wines that are still in the ageing process, and to put our new found wine tasting skills to the test!

Back in the fermentation hall, we started to taste some of the finished wines from the estate. To start, a Santenay 2013 village white wine, accompanied by a few gougères, a local savoury delicacy. We then continued the wine tasting with some of the red wine wines during lunch.

To kick off the afternoon activities, we took a short stroll to the Clos des Cornières vineyard, where our adopted vines are to be found. It also gave us the opportunity to learn learn a little more about the local geology and the different appellations of Burgundy, Regional, Village, Premier Cru and Grand Cru.

Despite the icy wind that blew over the Côte de Beaune on this particular weekend, we braved the elements to take a look at our vines and to note that they seem to be doing fine prior to being pruned in the coming weeks.

The day finished with a tasting of the 2014 Clos des Cornières wines that are ageing in oak barrels, quietly lying in the cellar. The Clos de Cornières vineyard is made up of three distinct areas, which are refered to as the park, young and old, and we were able to taste the difference in each of the wines before they will be blended together closer to the time of bottling. Many thanks to Domaine Chapelle for their welcome and for enabling us to discover a little more about the art of making wine in Burgundy.

Add a comment

All of our partner winemakers attend the wine fair. It's one of the annual not-to-miss events to meet professional clients, to present new vintages, and to search for new prospective clients. It's also the chance to catch up with fellow winemakers and to exchange on new techniques concerning organic winemaking.

Challenge Millésime Bio is the international organic wine competiton of the Millésime Bio wine fair, and is presided over by a well known member of the wine trade. This year the honour was bestowed on Toshio Matsuura, a journalist from the Japanese wine and spirits magazine Wands, to direct the tastings.

The wine tastings took place on Tuesday 25th November 2014 at the Mas de Saporta in Lattes, near Montpellier. The jury tasted some 1250 samples and the winners have recently been announced.

Congratulations to two of our partner winemakers who received gold and bronze for the wines selected by Gourmet Odyssey for the Wine Experience.

• Domaine Chapelle in Burgundy has been awarded a gold medal for the Clos des Cornières 2012, the wine chosen for Gourmet Odyssey's adoptive parents. The winery also saw its Chassagne Montrachet Premier Cru Morgeot 2012 win bronze.
• Domaine la Cabotte in the Rhone Valley was selected for bronze for its Garance 2013 Cotes du Rhone Villages. This is also the wine chosen for the Gourmet Odyssey Wine Experience.

And finally, a special mention, also for Domaine la Cabotte, for having its Garance 2012 wine picked by the Revue du Vin de France wine magazine as one of Millésime Bio's "revelations", and as being a wine "to buy with your eyes closed!"

You'll find a complete listing of the Challenge Millésime Bio 2015 winners here.

You can find other accolades recently bestowed on our partners here.

Add a comment

The basics

When serving several different types of wine during a meal, it's usually best to work your way up in quality as the meal progresses, or else you run the risk of being disappointed with anything that comes after the first wine served. Often, it's best to start with a more acidic wine, and to then go up in power, finishing with the smoothest wine, but of course, nothing is ever set in stone.

Sometimes the most obvious pairings are indeed the best. Regional dishes served with a local wine are often a winning bet. Wine paired with food of the same colour often goes well together. Red wines for red meats, and white wines with fish to cite the most obvious examples. Naturally, it doesn't mean that colours can never been mixed!

There are however a few combinations that are best avoided. Vinaigrette's generally don't go well with any type of wine, and red wines bring out the bitter side of exotic fruit.

Pairing ideas for Christmas

The apéritif and the dessert

Often, a sweet wine is served to start with the aperitif or starter. You need to be careful though not to saturate the taste buds, which will then be less receptive to the dishes that follow.

Sometimes champagne is served with the dessert. Whilst this can work, it can be preferable to serve the champagne at the beginning of the meal, as the bubbles will bring freshness and an acidic sensation to help sharpen the taste buds in preparation for the meal to come.

Oysters
We usually match oysters with dry white wines. Fresh, acidic white wines go well, as do slightly saline wines. Riesling wines from Alsace, Chablis and some white Crozes Hermitage can be great, as well of course as a good Muscadet aged on its lees.

Game

Wild game is often strong in flavour and accompanied by a rich and spicy sauce. More complex red wines will go best with this type of dish. For example a Saint-Joseph, a Pic Saint Loup or a Medoc for feathered game, or a Saint-Emilion, Fitou or Minervois for bigger game.

Turkey

To avoid accentuating the dryness of the meat from this bird, its best to go for an elegant wine, red or white, that will bring some freshness. A good red wine from Beaujolais or the Loire, or a white wine from Burgundy or the Cotes du Jura should do you well. For a fruitier wine, try a Mercurey or a Maçon.

Desserts and chocolate

It's time to bring out the sweeter wines, and in France there are a few which go really well, such as a Maury, Banyuls, Rasteau or Madiran.

A few less classic matches

Cheese and white wine

More and more people are choosing to serve a white wine with cheese. At Christmas time, some cheeses go particularly well with this association. For example a Vacherin de Mont d'Or with a Côtes du Jura, or a Comté with a "Vin de Paille". Blue cheeses such as a Roquefort go very well with a Sauternes or a port.

Fish and red wine

With its tender and delicate flesh, fish is best suited to delicate wines. A Pinot Noir from Beaune or Volnay can help underline its subtlety.

An original example of food and wine pairing from our partner winery, Allegria

A few months ago now, Domaine Allegria, near Pézenas, worked together with the Cigalon restaurant in Geneva to create a special food and wine tasting evening. The following is the description of their original menu.

To start with, a trio of tuna, salmon and oysters served in a paupiette, matched with the Cinsault Abuelo 2012 red wine from the winery. The tannins of the Cinsault Abuelo are very soft, and the wine has a slightly saline touch on the palate which marries very well with seafood.

The second course was roasted wild prawn on a bed of green papaya, accompanied by the Tribu d'A 2012 white wine. The association with the note of fennel present in the white wine is great. The green papaya brings an acidic touch, making for a very fresh dish.

For the main course, the most unexpected of the evening's pairings. A fillet of red mullet on a bed of wild rice from the Piémont, accompanied by La Belle Histoire 2009. On the powerful meat of the red mullet, the Belle Histoire 2009, revealed velvety tannins, and sumptuous intense aromas.

For pudding, poached pear with spices, served with the Miel Monastrel 2011, a naturally sweet red wine.

Of course pairing food and wine is limitless, and fortunately so! There are as many possible pairings as people around the table, and we each have our personal preferences. One thing that is sure though, is that to find that pearl of a match, you have to test different combinations of food and wine, and you have to admit that there are worse ways to spend your time

Add a comment

A reminder on how to best conserve wines

To best store and age your wines in the optimum conditions, it's best to have as stable a temperature as possible, between 10 and 14°C. You also need to adapt the humidity depending on the length you wish to keep the wines. The wine should also be shielded from light and protected from vibrations because these can speed up the ageing process. For more information on storing wines, please refer to our article « Storing and serving wine for the festive season ».

Wine fridges for different purposes

Given the range of price and the different capabilities of the wine fridges, your choice will be made according to your budget and the person for whom the gift will be made. An adept wine connoisseur with precious wines to store will likely have more precise requirements than someone who wants a machine to simply bring the wines to the desired temperature before serving.

Generally speaking there are three types of wine fridge. Those designed for keeping wines for a long period where the temperature is kept constant at about 12°C throughout the fridge. The capacity can vary between 170 and 230 bottles for the largest ones, depending on the type of bottles to be stored.

Serving fridges are designed for the opposite purpose, not for storing wines, but for stocking them anywhere between a few hours or days before opening. The idea is to bring the wine to the ideal temperature for serving. They generally have a smaller capacity, between 10 and 40 bottles. The most advanced models have several zones to set different temperatures, enabling red wines to be warmed slightly, and white wines to be chilled at the same time.

And then there are general purpose wine fridges that enable all of the above, to either store or prepare wines for serving, with zones in the fridge ranging from 7 to 20°C. Some even allow open bottles to be stored in a vacuum to keep them a few days longer. But be careful, because general purpose doesn't always mean quality and efficiency! What are the criteria to take into account when buying a wine fridge?

The questions to ask

The first point to check is how the fridge is to be used. Storing wines for a long time, bringing wines to the correct temperature, or for storing a small number of bottles for example. Depending on the use, you'll choose between the three different types mentioned above. Another factor to take into account is whether the humidity level needs to be controlled. This is less important if the wines are to be stored for a relatively short period of time, compared to laying bottles down for many years.

Where the fridge will be located is the next question to ask. The available space will determine the dimensions. The design will also be more or less important depending on how visible the fridge will be. For the very design conscious, be aware however of glass doors, which aren't recommended for long term storage. It's better to go for solid or anti-UV treated doors.

It's also good to check the energy rating of the fridge, which has to be legally mentioned. The rating from A to C is specific to wine fridges and is useful to consider, because they can consume lots of energy.

The last advice is to go and physically see the fridges because you can also evaluate other factors such as the amount of noise it generates if you live in a relatively confined space, or the style if it is to feature in the middle of your living room.

So even though, there may be a large choice available, hopefully these few pointers will help you find the type of wine fridge best suited to your budget and use. All that's left to do is get out there and do some shopping

Add a comment

Domaine Stentz-Buecher

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

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

Domaine Chapelle

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

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

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

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

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

Château Beau Rivage

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

Domaine Jean-Marc Borcard

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

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

Add a comment

For those who are headed to the warmer climes in the south of France, the Bordeaux region is famed the world over for its wine-making prowess. In between visiting the numerous château, take the time to meander along the routes des vins. If you pass Macau-en-Médoc, stop off at the Tonellerie Nadalié, the cooperage owned by the family of Christine Nadalié, our partner winemaker at Château Beau Rivage. Making barrels is a truly fascinating sight, and a real art form. Whilst you're there enjoy a meal at the excellent 1902 restaurant.

Further south again, and you'll find yourself in the Languedoc-Rousillon region, steeped in history with its medieval villages and monuments, and vast mountainous landscapes. Surprise yourself by the depth and variety of its cuisine and wine, and if you're passing Pézenas, stop off for some wine tasting at Domaine Allegria, and admire the chai, which is a striking example of contemporary and environmentally friendly architecture.

Coming back up the Rhone Valley on the east side of France, you'll be seduced by the Provencal specialties such as truffles, olive oil, walnuts, and chestnuts, which perfectly match the wines of the region. And if you're looking for a relaxing place in the middle of nature, then Eric and Marie-Pierre, the winemakers at Domaine la Cabotte, have mapped out some trails through their vineyards to take in views of the Dentelles de Montmirail ridge, the Mont Ventoux and to discover the terroir of the Massif d'Uchaux.

You can't talk about gastronomy without mentioning Burgundy! The region is a must for all food and wine aficionados. If you are in the Cote de Beaune wine region, don't hesitate to visit Domaine Chapelle, situated in the picturesque village of Santenay. Further north, Domaine Jean-Marc Brocard will welcome you for a winemaker meal, wine tastings or can put you up in one of their gites.

For history buffs, the Loire Valley is the perfect destination, but it's also highly recommended for its cuisine. Stop off in Chinon, and visit the caves dug in the 12th century to extract the stone used to build the fortress above. One of these caves is now home to the cellar of Château de la Bonnelière, who will be delighted to let you taste their latest wines.

And lastly, for those you are looking for an early taster of the Christmas markets in Alsace, you won't be disappointed by the numerous local specialties. On the wine route from Eguisheim, one of France's prettiest villages, stop off at Domaine Stentz-Buecher in Wettolsheim, where Céline and Stéphane, the owners, will be sure to let you know of all the best local events happening and of course to taste their wines!

For all of the proposed activities or if you would like to visit one of our partner vineyards, don't forget to contact them in advance to make an appointment and to check on opening times.

Add a comment

After a coffee and a croissant, Marc Plouzeau, introduced us to his winery, and told us about the "Vin Doux" plot of vines that we were to harvest. Marc bought this vineyard of magnificent old vines a couple of years ago, and it is currently being converted to organic.

Once in the vineyard, Marc and Noémie, the vineyard manager, handed out the tools we needed to harvest. Each equipped with a bucket and pair of secateurs, we listened attentively to the instructions before spreading out in twos among the vine rows to start picking the grapes.

We also had a few volunteer porters. Once we had filled our buckets, we called a porter and emptied our grapes into the basket that they carried on their backs. They then took the grapes and emptied them into the trailer at the bottom of the vineyard.

Once we had finished our rows, we followed our harvest back to the winery to discover the sorting table, where we removed any unripe berries or leaves that had inadvertently added themselves. But due to the high quality of the grapes and the diligent work of our harvesters, there wasn't much to sort at all! At the end of the table, a de-stemming machine separates the stalk from the grapes which fall into a trolley below.

We then split our harvest into two parts. The first was put into a 600 litre barrel for an integral vinification, and the second into one of the vats. Marc explained what happens to the juice during the fermentation process that will last up to 3 weeks.

Once we had finished putting the grapes into the barrel and vat, we were rewarded with a glass of « Perle Sauvage », the natural sparkling wine produced at the winery.

The harvesters' meal was served in the barn, where we continued the tasting of wines, including the Chinon blanc 2013, Clos de Bonnelière 2012 and Chapelle 2011.

After lunch, we headed out into the vineyard where the Gourmet Odyssey adopted vines are to be found.

We then returned to the chai to learn more about the important work carried out there during the harvest, and to learn about the differences in making white, red and rosé wines. We finished the day by tasting some grape juice that had just started to ferment. Marc also showed us how to measure the density of the juice and estimate the potential alcoholic volume using the mustimetre.

Many thanks to Marc, Marie-Rose and Noémie from Château de la Bonnelière for welcoming us and accompanying us during the Harvest Experience Days, and to all of our clients for their good cheer!

See you again soon for the Vinification Experience Days!

Add a comment

Last weekend was the turn of Bordeaux to start the harvest. After the Gourmet Odyssey Harvest Experience Days in the Languedoc, Burgundy, Alsace and the Rhone Valley, we met up at Château Beau Rivage, in Macau-en-Médoc for the start of the harvest at the winery.

 

 

After a particularly wet summer, the September sun has been very welcome in maturing the grapes, and Christine Nadalié, the château's winemaker, had waited as long as possible before starting the 2014 harvest. Christine introduced us to the winery and brought us up to speed on the year so far before we set off into the vineyard. Here, we learnt which grapes to pick and which to leave behind. Then, armed with a pair of secateurs and a basket each, we spread out among the rows to start picking the grapes. The plot of vines had suffered from a few very hot days in July, so we had to be quite selective about which grapes we picked. But there were also plenty of good grapes, so the baskets soon filled up!

We had a few brave volunteers to do the heavy work of being a porter. Once the baskets are full, we empty them into a big basket carried on the back of a porter. The porters then walk to the trailer, and tip the precious harvest into the trailer, being careful not to fall in with the grapes!

Once the trailer had been filled, we headed back to the winery to follow the grapes journey. Christine had decided she wanted to make some rosé wine from the merlot grapes that we had harvested, so we put in place the conveyor belt to carry the grapes from the trailer up into the press.

After our morning's work, we were rewarded with a refreshing clairet rosé wine. We continued to taste different red wines from the winery over lunch which we enjoyed in the garden of the château.

The winery cultivates 5 grape varietals, each of which ripens at varying speeds. After the meal, Christine led us to the vineyard plot behind the château, where we tasted grapes from different varietals to compare the different tastes and stages of ripeness.

At the other end of the vineyard, the Gourmet Odyssey adopted vines are to be found. We took a few minutes to go and see them, and to take a few photos.

Back at the winery, we followed Christine into the chai, where she explained how the wine is worked during the harvest period to ensure that it ferments and macerates in the best conditions.

Christine used a mustimetre to measure the density of the grape juice that we had produced, which gives a good indication of the likely alcoholic volume, once all of the sugar has been transformed into alcohol.

We ended the day in the barrel room to see where the wines will rest during the ageing period. Many thanks to Christine, Guillaume and David from Château Beau Rivage for letting us get behind the scenes during the harvest, and to all of our participants for their hard work and enthusiasm!

Add a comment

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

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

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

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

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

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

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

Add a comment