• A good glass of... #Cahors Extra Libre (Extra Free) 2014 without sulphites from Pascal & Jean-Marc Verhaeghe

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  Does wine need more freedom? We do not have an answer yet. If we intervene as little as possible in the cellar, we nevertheless keep a close watch on our wines and the creation of our Cahors Extra Libre became possible only after years of preparation in the vineyards.
  Being a free wine, the Cahors Extra Libre immediately shows its (black) colour. Wild berries, spices and pipe tobacco ... a seemingly indomitable bouquet. At ease in the glass, it quickly moderates its temper, showing more (...) — Lire la suite.

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• New York State residents are lucky beggars! #champagne

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  Probably they already were before, but they definitely are since SCHATZI WINES, an “alternative importer and distributor” based in Milan has started importing Hubert Soreau’s CHAMPAGNE Le Clos l’Abbé. Read an extract of their enthusiastic writing about Hubert and his wine (and then run to get a bottle of those fine bubbles!).
  “Hubert Soreau is not from Champagne and like many outsiders who have found their way into traditional, European viticultural regions (ref. Tony Bodenstein at Prager, Michi (...) — Lire la suite.

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• A serious consideration - what’s OPTIMUM grape maturity? #wine #harvest

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  This is a topical issue at the moment as thousands of pickers are preparing to harvest the next vintage. Above all, OPTIMAL maturity is a purely theoretical value, because it mostly depends on the style of wine that we want to create. Beyond that, OPTIMAL maturity is indeed linked to factors such as grape variety, climate, terroir and weather conditions, and last but not least to the skill and chance of a winemaker or vintner.
  Different components of the grape may be of interest for the (...) — Lire la suite.

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• #Risotto with porcini mushrooms #recipe

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  Ingredients
  10 g butter 2 shallots 30 g of dried, washed and soaked porcini mushrooms, or 350 g fresh mushrooms, trimmed (optionally also chanterelles). 200 g Italian round-grain rice (Arborio) 1 fresh thyme sprig (optionally dried thyme) 1 bunch of chives 350 ml chicken stock 60 ml dry white wine 60 g cold butter cubes 1 good piece of Parmesan Salt and pepper
  In a frying pan heat the butter, add the finely diced shallots a cook them until they become translucent, then add the mushrooms. (...) — Lire la suite.

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• A good glass of... #Minervois Tradition 2014 from Pierre Cros

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  It almost seems a bit silly to point out that a wine comes up with aromas and taste of fresh grapes. Isn’t that obvious? Well, it’s not that obvious at all, because through maturity, vinification and aging certain wines may somehow drift away from the initial raw material. Thus, their bouquets suggest a big amount of fruits (peach, apricot, fig, banana ...), spices (cinnamon, vanilla, pepper, star anise ...) and even plants (fern, mint, hay ...), thus hiding the grapes.
  This is not so in (...) — Lire la suite.

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• Domaine Santa Duc, Cotes du Rhone 2010 Quatre Terres tasted by Josh Farrel from @WineExpress

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  "You know, this is a wine that I am obviously liking right now, but I could see laying a few bottles of this down for 2 or 4 years, and see some interesting development on it. Good stuff! — Lire la suite.

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• Winemaking is a cruel game ...

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  ... at least for the yeasts. They are all trapped in the beginning, by the promises of the fresh grape juice, full of sugars and other nutrients: nitrogen, vitamins, minerals ... A true land of plenty! Drunken of joy they jump in, guzzling sugars and multiplying as if there was no tomorrow. Only to wake up with a nice hangover after some three quarters of fermentation are done. Nutrients become scarce at this stage, famine rages. Some probably try to reason, to ration, but it is already too (...) — Lire la suite.

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• What do you think of #biodynamic agriculture, Pascal?

  Permalink, by Sebastian Nickel, aucun commentaire

  "We are not labeled for biodynamic farming, but we apply it in our vineyards. We never claimed the status of being entirely biodynamic, because it’s more comfortable to practice in small areas. However, we try to get as close to it as possible. Fifteen years ago, people looked at the proponents of biodynamics like they were lunatics. They even seemed to be a little sectarian. But then, step by step things evolved and we realized that there are a lot of things that work relatively well, (...) — Lire la suite.

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