Wines news of France VI !!

And well is not all travel you know, we live here and play here. So when it comes to food and drinks nothing beats France. Always trying to imitate and even fake news but the bottom line when you see deep into their production and making procedures, it all came from France! Cabernet Sauvignon anyone?

Now for the real wine news of France ,a newer series I will try to keep up over time. These are the latest I found interesting.

Washington announced Thursday, August 13, a six-month extension of the 25% customs tax on the import of French wine and other European products. In effect since October 18, 2019, this “Trump tax” had the effect of increasing the customs tariffs on French and European wines of less than 14% alcohol to 25%. The first affected are the most modest winegrowers who have invested heavily in the American market. Where is free trade!

After a first wave at the very beginning of August 2020 on the Mediterranean rim and in Corsica, the grape harvests are launched everywhere in France. Last on the starting line, the winemakers of the Loire Valley and Alsace will harvest next week. in the Loire Valley, where the harvest will start in a few days with chardonnay, melon de Bourgogne, and Crémants of Anjou and Touraine, everywhere else, the harvest has started!! Be ready or be square!!!

You know the Domaine Ferret entered into the Burgundian bosom of the Louis Jadot house in 2008, the Ferret estate was created in 1840. In 1936, it was taken over by Jeanne, the wife of Jean Ferret, son of the founder, who embarked on plot selection. , insulating in particular Les Perrières, being avant-garde in Pouilly when it bottles directly at the estate. It establishes a hierarchy modeled on the Grands Crus of Burgundy with the mentions “tête de cru” and “hors classe” on certain cuvées. has set itself the goal of converting the 18-hectare vineyard spread over more than 50 plots to biodynamics. Pale yellow with green reflections, luminous to the eye, Les Perrières 2018 smells of citrus, smoky, minerality. This ample wine is perfectly balanced between fruity roundness and lemony tension, with a long, very fresh and salivating finish. See it at the Domaine J. A. Ferret, Tête de Cru, Les Perrières 2018, Pouilly-Fuissé white, www.Domaine-ferret.com

The Ban des Vendanges is a tradition that comes to us from antiquity and that can also be found in ancient Rome. The original term is to lift the ban on harvest, or the ban on harvesting grapes. You will be welcomed in the charming town of Autignac, where the evening will begin with a presentation of the year 2020 of the winegrowers, followed by a musical tasting. You will have the opportunity to taste Great Wines of Nature around appetizer bites, all in a spirit of conviviality. Sorry for the late report but its Friday August 21, 2020 from 18h. Place Jules Ferry, Autignac, 34480. Price for entry and tasting is only 2€. More information here: https://www.faugeres.com/en/posts/ban-des-vendanges-2020

The Burgundy vineyard extends over more than 250 km and covers 4 departments. There are different predominantly continental climates, but also the Atlantic to the west and the Mediterranean to the south. The term climate in Burgundy is also used with the appellation to designate a locality or a cadastral plot, characterized by a defined microclimate and a type of soil. With the harvest having just started early ,its time to be prepare for those Burgundians. More info here: https://www.bourgogne-wines.com/

From Bouzeron to Montagny, via Rully, Mercurey, Givry, the variety and potential of the Côte Chalonnaise terroirs is well established. This vineyard is not yet a star, but it deserves more than a detour I know was there from the start of the boom staying in Buxy. The definition of the Côte Chalonnaise still seems a little vague to you, let us quote a few village appellations: Mercurey, Rully, Givry, etc. Perhaps then your taste buds will wake up. As for its geographical location, nothing rocket science either: conscientiously extend the Côte de Beaune to the south. The variety and potential of its terroirs is well established. From north to south, I can cite the Bouzeron appellations, whose role in the renewal of the Aligoté (great for the Kir! ) grape variety is noteworthy. Then Rully, which offers whites of character and reds with greedy fruity notes, Mercurey, where the reds are predominant and consistent (indeed). Generally solid wines, which contrast with the elegance and silky feel of a Givry. Finally, the coast stops at Montagny, land of gourmet Chardonnays! An area to be more for sure. More info here: https://www.bourgogne-wines.com/our-wines-our-terroir/our-vineyards/the-cote-chalonnaise-and-couchois/the-cote-chalonnaise-and-the-couchois-historical-winegrowing-terroir,2472,9316.html?

The Union des Côtes de Bordeaux brings together 5 appellations: Blaye, Cadillac, Castillon, Francs and Sainte-Foy. The Côtes de Bordeaux are characterized by quality red wines which is 97% of the production at affordable prices. They are mainly located on the right bank of Bordeaux, designating the north bank of the Gironde and the Dordogne. Indeed look for it, good wines , nicely price, enjoy them. More info here: http://www.bordeaux-cotes.com/en/home/

The 2020 edition of the Lavinia wine fair (my experiences from Paris pl de la Madeleine) takes place from September 8 to 29, 2020. A selection of 150 cuvées from 10 French wine regions. Be careful, however, only 70 wines are available in all Lavinia outlets. Most cuvées are offered between -10% and -20% of their initial price, but the prices are broken on some references, much lower prices. More info here: https://www.lavinia.fr/fr

The 51 appellations and 22 grape varieties spread across the river, from the Côtes du Forez to the Vendée strongholds, make the Loire Valley an inexhaustible source for amateurs in search of discoveries. Near the volcanoes of the Massif Central, the peppery and bloody gamays of Auvergne and Forez are becoming the new darlings of bistro cuisine. In the Côte Roannaise, the Gamay-Saint-Romain is showing itself more and more intense. Yes as I recently told a blogger, the Loire Valley is huge and not just the sancerres!!!

Further north, there have never been so many good wines in Sancerre, but it will take a few euros more to indulge yourself. Blame it on the international success of these wines. What a contrast with its neighbor, Pouilly-Fumé! But here too, things are moving. Menetou-Salon and the Coteaux du Giennois remain more affordable. Affordable, the adjective is well suited to Touraine, where gourmet sauvignons remain within reach of all budgets. Chenin side, Vouvray is making a comeback, with dry, semi-dry and soft whites invigorating freshness. Like Saint-Nicolas-de-Bourgueil, which is regaining ground on its dynamic neighbor Bourgueil, with deliciously fruity Cabernet Francs. In a finer tannic vein, the Saumur-Champigny remain energetic reds sweating tufa. In Saumur, the Chenins also enchant us with their elegance. For more fleshy whites, head to Anjou, whose schists bring a charming richness to young wines. On the other hand, it will be good to wait two to three years for the reds to relax their structure. Finally, the best deals are found at the mouth of the river. Muscadet is booming, and the communal vintages deliver great whites cut for aging at unbeatable prices. More info here: https://www.vinsvaldeloire.fr/en

A place to visit; Le Hameau Dubœuf dept 71 Saône-et-Loire , winner of a Special Pioneer Prize in wine tourism. Born from the deep and unalterable passion for wine and the entrepreneurial spirit of Georges Dubœuf, the Hameau was founded in 1993. It is today the first enopark in Europe.!

 Located in the heart of the Moulin-à-Vent appellation, in Romanèche-Thorins, its first ambition was to translate not only the love of its founder for wine and its backstage, but also to make it accessible and to reveal the history of Beaujolais. Four sites dedicated to the world of wine, covering more than 30,000 m2, ranging from the exhibition of vintage advertising posters for wine consumption to much more technological events, such as the Ciné-Up, a basket in which the visitor flies over the superb landscapes of Beaujolais. The museum houses an incredible number of wine-related objects, many of which were brought to the collection by the Dubœuf family. Because the production of wine would be nothing without its marketing, the train station, located just opposite the oenopark, has been converted into an exhibition space.

From there the Beaujolais wines left for Paris, and visitors will be able to discover a wagon offered to Napoleon III by the Compagnie du Nord, as well as miniature circuits. The adventure does not end there, the winemaking center allows everyone to discover the mysteries of wine making. Those from Maison Dubœuf can be tasted at the Hameau restaurant. Shop, gardens, minigolf: everything is ready for amateurs to find what they are looking for. Le Hameau Dubœuf – 71570 Romanèche-Thorins. More info here : http://www.hameauduvin.com/  

The Le Géoparc ; Beaujolais has been awarded the Unesco Global Geopark label because of its geological diversity. The site covers a perimeter containing many nuggets. The visit of Mont Brouilly offers a breathtaking view of the vineyards and the gentle landscape. The Terrasses de Chiroubles allow you to combine a gourmet stopover with a superb panorama, and the geological riches are to be discovered at the Pierres Folles area, suitable for families. More info here: https://www.geopark-beaujolais.com/

Some tips to follow ok from a connaisseur diplômé of France and Spain. Yours truly!

Red wine is drunk with meat and white with fish. Champagne ? Of course as an aperitif or for dessert . You’ve probably heard this many times already.

Known above all as an aperitif, Champagne also goes very well with dishes. I advise you to pair it with white-fleshed fish or even poultry. In this case, I advise you to opt for a Blanc de Blancs, go for it if you are a lover of mild cheeses, such as Brie or Camembert. White wine also goes very well with cheese. Same fight as for Champagne, opt for mild cheeses. The sweetness of a fresh goat cheese goes very well with a fresh and fruity white wine. All fish will go perfectly with wines with little tannin or with very melted tannins. Special mention for old wines made from Pinot Noir. Indeed, as it ages, the wine develops smoother and more subtle tannins. Enjoy it and get rid of the clichés!

There is only one authentic one Paella: it is the thick and deep pan, devoid of handle but equipped with two diametrically opposed handles, in which saffron rice is traditionally prepared in olive oil. To this invariable triptych base, we can then add an infinite variety of ingredients depending on the availability of the place: green beans, peas, chicken, rabbit, mussels, langoustines, even squid and even lobster; the works!  However, in all cases, we should avoid the reds ; the tannins would penalize the dish which would then lack a certain aromatic extravagance. On the other hand, it should be noted that squid ink, sometimes used to color the dish in an original way, has no aromatic impact. The problem being thus posed, I will obviously go towards white wines. In Pessac-Léognan, between Bordeaux and Sauternes, a few great classified growths simultaneously produce reds and whites of fine lineage. Oh yes Paella I have a post on why it is call that pa’ella!

And for those thinking of going into the business with zest and patience.

There is a growing number of training courses in the wine business. Some are accessible from the baccalaureate (HS), others once the license(BS in US)  is in hand (three years after the baccalaureate in France), still others at bac + 4, or even bac + 5 for strong subjects. . Some are aimed at students, others at older profiles in retraining in wine. Full-time or on a work-study basis, the number and diversity of these courses are such that professionals sometimes find it difficult to navigate. Is the wine trade sector recruiting? The answer is a frank and massive “yes”, because the demand from wine professionals is particularly abundant. At the time of completing the survey, they represented 30% of the offers on the Vitijob ad site and 40% within the firm of Bordeaux recruitment Vidal. Why such a request? Quite simply because the players in the vineyard (estates, merchants, cooperative cellars, etc.), manufacturers of dry materials (coopers, glassmakers, cork makers, etc.) , and intermediaries (wine merchants, exporters, agents, etc.) are more than ever traders as well.

https://www.vitijob.com/

https://vidal-associates.com/

Hope you enjoy the post and in vino veritas salut! I am getting ready for mine from the Loire valley or Pays de la Loire region this time. And remember, happy travels, good health, and many cheers to all!!!

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