• La Technologie Blockchain et son utilité dans le monde des grands vins.

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    Blockchain technology is a form of decentralised register that records transactions securely and transparently. It creates a chain of blocks (hence the name), with each block containing a set of transactions. Once a block is completed, it is sealed and linked to the previous block, forming an immutable chronological chain. This decentralised, secure structure offers numerous advantages for product traceability, including in the wine industry.

    Traceability and provenance: Fine wines are often associated with specific wine-growing regions, and traceability is essential to guarantee the authenticity of the origin. Blockchain makes it possible to transparently and immutably record every stage of production, from growing the grapes to bottling and vinification. This gives consumers a guarantee of the true origin of the wine.

    Combating counterfeiting: Fine wines are sometimes the target of counterfeiters because of their high value. Blockchain provides a secure solution for recording each transaction, ensuring that genuine bottles are tracked throughout the supply chain. Consumers can quickly and easily check the authenticity of a bottle by scanning a QR code.

    Certifications and quality labels: Organic, sustainable certifications or other quality labels can be registered on the blockchain. This provides immediate visibility of production and growing practices, enhancing the credibility of fine wines and meeting the expectations of consumers concerned about quality and sustainability.

    Vintage and stock management: Blockchain enables transparent management of vintages, stocks and transactions between the different parties in the supply chain. This can help reduce management errors, ensure the accuracy of information and facilitate transactions between producers, distributors and retailers.

    Vineyard investments: Some wine lovers view fine wines as investments. Blockchain can be used to track vineyard ownership, vintage yields, rare wine auctions and more, providing greater transparency for investors.

    Supply chain optimisation: By automating certain processes using smart contracts, blockchain can make supply chain management more efficient. This can include aspects such as tracking payments, managing contracts between stakeholders, and simplifying administrative procedures.

    Integrating blockchain into the world of fine wine is therefore helping to boost consumer confidence, guarantee product authenticity and improve supply chain efficiency. However, it is important to note that the successful implementation of blockchain technology requires widespread adoption within the industry and collaboration between the players in the supply chain.

  • La Fondue Savoyarde

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    Savoy fondue, which originated in the Savoy region between France and Switzerland, has a centuries-old history. Although its exact origins are difficult to trace, it has become the emblem of contemporary mountain cuisine.

    Savoyard fondue emerged from the need to make the most of local cheeses, notably Beaufort, Emmental and Gruyère. Mountain dwellers discovered that melting these cheeses could give rise to a comforting and nutritious dish.

    Over time, the Savoyard fondue recipe evolved to include ingredients such as garlic and white wine, adding extra flavour. The use of the bread crust as a base for the melted cheese has also become a classic feature.

    Historically prepared in mountain chalets, Savoyard fondue is associated with convivial moments. It offers a warm way to share a meal with friends or family after a day in the mountains.

    Savoyard fondue has become an emblematic dish of French cuisine and is appreciated beyond the Savoy region. It is also found in other mountain regions, with different variants of cheese fondue being prepared all over the world.

    Today, Savoyard fondue is often served at informal gatherings, parties and celebrations, symbolising conviviality and sharing while showcasing the delicious cheeses of the Savoy region.

    Savoyard fondue, with its blend of rich cheeses, goes perfectly with various types of white wine. Here are a few suggestions:

    Savoie wine: Choose a local dry white such as Apremont or Jacquère, fresh and light to balance the richness of the cheese.

    Swiss Chasselas (Fendant): Swiss Chasselas, also known as Fendant, is a classic choice to accompany a Savoyard fondue.

    Sauvignon Blanc : The citrus and fresh herb notes of this dry wine go well with the creamy texture of the melted cheese.

    Dry Riesling With its fine acidity, dry Riesling balances the richness of the cheese.

    Unwooded Chardonnay: Offering a dry, clean option, this Chardonnay can pair harmoniously with fondue, adding roundness without being too heavy.

    The key is to choose a dry, fresh, light white wine that won't overwhelm the delicate flavours of the Savoyard fondue. Consult your local wine merchant for specific recommendations based on your preferences and the availability of wines in your region.

  • Quels vins et champagnes choisir pour les célébrations des fêtes de fin d’année ?

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    The choice of wines and champagnes for the festive season depends largely on personal preferences, the menu envisaged and guests' tastes. General suggestions include a variety of champagnes, such as the versatile Champagne Brut, ideal as an aperitif or with seafood, appetizers and light dishes. Champagne Rosé, adding a touch of color and fruitiness, is recommended with poultry dishes and certain fish. For those looking for something exceptional, Champagne Millésimé, from an exceptional year, goes well with more sophisticated dishes.

    As for white wines, Chardonnay is recommended for seafood, poultry and cream-based dishes. Fresh, lively Sauvignon Blanc is an excellent choice for lighter dishes such as salads, seafood and vegetarian dishes.

    For red wines, a light Pinot Noir can be enjoyed with turkey, pork or light game dishes, while a well-structured Cabernet Sauvignon is suited to more robust dishes such as roast beef or red meat dishes.

    In addition to champagne, sparkling wines from other regions, such as Italian Prosecco, Spanish Cava or French Crémant, can also be considered.

    It's essential to take guests' personal preferences into account, and to ensure that the wines chosen harmonize with the planned menu. Serving wines at the right temperature is crucial, and it's always a good idea to ask a wine merchant for more specific suggestions based on individual tastes and preferences.

    Food and wine pairings for the festive season can vary depending on the dishes you're serving. Here are a few suggestions for classic pairings:

    1. Champagne and Aperitifs :

    Champagne Brut: Pair with light appetizers such as seafood, oysters, cheese bites or salmon canapés.

    2. White wines :

    Chardonnay: Pairs well with seafood, poultry and cream-based dishes.

    Sauvignon Blanc: Pairs well with salads, fish and vegetarian dishes.

    3. Red Wines :

    Pinot Noir: Ideal with turkey, roast chicken, pork and mushroom dishes.

    Cabernet Sauvignon: Pair with more robust dishes such as roast beef, lamb chops or red meat dishes.

    4. Sparkling wines (other than Champagne) :

    Prosecco: Goes well with antipasti, seafood and light dishes.

    Cava: Goes well with tapas, seafood and Mediterranean dishes.

    5. Sweet wines :

    Sauternes or Muscat: These sweet wines can be served with sweet desserts, blue cheeses or foie gras.

    6. Specific pairings for Christmas meals :

    Turkey: A light Pinot Noir, a well-balanced Chardonnay or even a red wine from the Beaujolais region can be good choices.

    Foie Gras: Try a Sauternes or a sweet white wine like a Gewurztraminer.

    Don't forget to consider sauces and accompaniments, as these can also influence the choice of wine. The key is to ensure that the wine complements the flavours of the dish without overpowering them. If possible, ask your wine merchant or a wine expert for more specific suggestions based on your planned dishes.

  • Tout savoir sur l’achat et le stockage du vin primeur

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    Tout savoir sur l’achat et le stockage du vin primeur

    L’achat en primeur est une pratique intéressante pour les amateurs de vins qui souhaitent investir dans des bouteilles de qualité et profiter d’un grand potentiel de plus-value. Cependant, bien comprendre les avantages et les risques liés à cette démarche est essentiel afin de garantir la réussite de votre investissement. Dans cet article, nous vous proposons un guide complet sur le vin primeur, ses caractéristiques, son marché, ainsi que les meilleures méthodes de stockage.

    Qu’est-ce qu’un vin primeur ?

    Le vin primeur est un vin vendu en précommande par les producteurs aux négociants et aux particuliers, alors qu’il est encore en cours d’élevage et avant sa mise en bouteille. Il s’agit généralement de grands crus et de millésimes réputés issus des meilleures régions viticoles françaises, comme Bordeaux ou la Bourgogne.

    L’objectif de cette pratique est double : il permet aux producteurs de financer leur production et d’évaluer la demande pour leurs vins à venir, et offre aux acheteurs la possibilité de sécuriser leur approvisionnement en vins de qualité et de bénéficier de prix avantageux en anticipant leur achat.

    Les avantages de l’achat en primeur

    Prix attractifs

    L’achat en primeur offre la possibilité d’acquérir des vins de grande qualité à des prix inférieurs à ceux du marché une fois le vin mis en bouteille. En effet, les producteurs proposent généralement des tarifs préférentiels aux acheteurs qui choisissent d’investir dans leurs vins avant leur sortie officielle.

    Accès aux meilleurs millésimes

    Acheter en primeur permet également de réserver des vins issus des meilleurs millésimes et des appellations les plus prestigieuses, qui peuvent rapidement devenir rares et difficiles à trouver une fois mis sur le marché. Cela est particulièrement intéressant pour les collectionneurs et les amateurs de grands crus, qui souhaitent ajouter ces références exceptionnelles à leur cave.

    Potentiel de plus-value

    Grâce aux prix avantageux et à la rareté des vins primeurs, les investisseurs ont la possibilité de réaliser des plus-values importantes en revendant leurs bouteilles une fois celles-ci mises en bouteille et commercialisées. Toutefois, il est important de noter que cette pratique comporte également certains risques, notamment liés à l’évolution des prix du vin et aux conditions de stockage des bouteilles.

    Le marché des vins en primeur

    Le marché des vins en primeur est un secteur dynamique, qui connaît des évolutions constantes au gré des millésimes, des tendances et des préférences des consommateurs. Les prix des vins primeurs sont ainsi déterminés par plusieurs facteurs, tels que la qualité de la récolte, la réputation du producteur, la demande des acheteurs et les conditions économiques générales.

    Il est essentiel de bien se renseigner sur ces différents éléments avant d’investir dans le vin primeur, afin d’évaluer au mieux les rendements potentiels et les risques liés à cet investissement. Une analyse rigoureuse et une sélection minutieuse des vins primeurs sont donc indispensables pour maximiser les chances de succès.

    Guide d’achat en primeur

    Pour bien acheter en primeur, il est important de suivre certaines étapes clés :

    1. Connaître les caractéristiques du millésime : chaque année, les spécialistes évaluent la qualité des vins primeurs selon les conditions climatiques, l’état sanitaire des raisins et les techniques de vinification employées. Il est recommandé de se familiariser avec ces critères pour choisir les vins présentant le meilleur potentiel.
    2. Comparer les prix : prendre le temps de comparer les tarifs proposés par différents négociants et producteurs est essentiel pour s’assurer d’obtenir le meilleur rapport qualité-prix et de profiter pleinement des avantages de l’achat en primeur.
    3. Se renseigner sur le producteur : connaître la réputation et l’historique du domaine viticole permet de garantir la qualité et l’authenticité des vins primeurs achetés.

    Les bonnes pratiques pour stocker le vin en primeur

    Le stockage du vin primeur est une étape cruciale pour préserver la qualité des bouteilles et optimiser leur potentiel de plus-value. Voici quelques conseils pour bien conserver vos vins en primeur :

    • Choisir un lieu adapté : le vin doit être stocké dans un endroit frais, sombre et à l’abri des vibrations, avec une température constante entre 10 et 15°C et une hygrométrie comprise entre 70 et 75%.
    • Maintenir les bouteilles couchées : pour éviter que les bouchons ne se dessèchent et que l’air n’entre en contact avec le vin, il est important de conserver les bouteilles horizontalement.
    • Contrôler régulièrement l’état des bouteilles : afin de détecter d’éventuels problèmes (bouchon défectueux, fuite, odeurs) et d’agir rapidement pour protéger votre investissement.

    En suivant ces recommandations, vous maximiserez vos chances de réussite dans l’univers passionnant et exigeant de l’achat et du stockage du vin primeur. Bonne dégustation !

  • Understanding the impact of drought on vines and adaptation strategies

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    Understanding the impact of drought on vines and adaptation strategies

    Drought is a major environmental problem affecting many ecosystems, including vineyards. In this article, we look at the impact of drought on vines, how they adapt to these conditions, the consequences for viticulture and the different irrigation strategies available in the event of drought.

    Water stress in vines

    Water stress is defined as the reduction in water supply relative to a plant's needs. Vines are particularly sensitive to water stress because of their shallow root system and limited capacity to extract water from the soil.

    When vines are subjected to water stress, several physiological mechanisms come into play to maintain their balance and harmony.These mechanisms include

    • Reducing transpiration to limit water loss through evaporation.
    • Osmotic adjustment: plant cells accumulate ions and organic molecules to increase their osmotic potential and promote water uptake.
    • Closure of stomata (openings allowing gas exchange) to minimise water loss.

    Adaptation of vines to drought

    Vines have developed different strategies to adapt to drought and maintain the quality of their fruit. These strategies include

    • The depth of the root system: some vine varieties develop a deeper root system to access water deep in the soil.
    • Natural selection: the vines best adapted to drought conditions are those that survive and reproduce, encouraging the evolution of resistant varieties.
    • Water stress tolerance mechanisms, as mentioned above (reduced transpiration, osmotic adjustment, etc.).

    Consequences of drought on viticulture

    Drought can have a significant impact on viticulture, particularly in terms of yield and grape quality. Here are some of the potential consequences:

    1. Reduced yield: water stress can lead to a reduction in photosynthesis and plant growth, thus reducing the quantity of grapes produced.
    2. Changes in grape composition: drought can affect the sugar, acid and phenolic content of grapes, influencing the quality and taste of the wine.
    3. Increased risk of disease and pests: water-stressed plants are often more vulnerable to insect infestations and fungal diseases.

    Water management in vineyards during periods of drought

    To cope with drought and preserve wine quality, it is essential to implement effective water management in vineyards. This can include

    • Using more efficient irrigation methods, such as drip irrigation or underground irrigation, to reduce water consumption.
    • Installing rainwater harvesting systems to supplement the vineyard's water supply.
    • Improving soil structure to improve water retention.

    Irrigation strategies in the event of drought

    There are several irrigation strategies for reducing the impact of drought on vines:

    Controlled deficit irrigation (CDI)

    This technique involves supplying plants with less water than they need, in order to cause moderate, controlled water stress. CDI can improve grape quality by concentrating sugars and phenolic compounds while limiting water consumption.

    Substitution irrigation

    Substitution irrigation aims to compensate for the lack of water in the soil by supplying plants with a quantity of water equivalent to that lost through evapotranspiration. This approach maintains an optimum level of soil moisture for vine growth without wasting water.

    Adapting irrigation schedules

    To maximise irrigation efficiency, it is important to adapt irrigation schedules to the specific needs of vines at different stages of development (for example, irrigating more during the flowering or fruit ripening period).

    In short, drought represents a major challenge for winegrowers, who need to adapt their practices to preserve the quality of their wines. Efficient water management and the adoption of appropriate irrigation strategies are essential to overcome these challenges and ensure the sustainability of vineyards in the face of climate change.

  • La production du vin rosé en France et dans le monde : un savoir-faire ancestral et une tendance moderne

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    La production du vin rosé en France et dans le monde : un savoir-faire ancestral et une tendance moderne

    Le vin rosé est devenu au fil des années un véritable symbole de convivialité, d’été et de douceur de vivre. Alors qu’il était autrefois réservé à quelques initiés, ce type de vin connaît aujourd’hui un succès grandissant et s’exporte aux quatre coins du globe. Mais qu’en est-il de sa fabrication ? Quels sont les chiffres liés à sa production en France et dans le monde ? Et surtout, comment choisir un vin rosé de qualité ? Voici tout ce que vous devez savoir sur la production du vin rosé.

    La méthode de fabrication du vin rosé

    Le vin rosé se distingue par sa couleur qui varie entre le rose pâle et le rose foncé, obtenue grâce à différentes techniques de production :

    1. La macération : Les raisins rouges sont écrasés et laissés en contact avec leur peau et leurs pépins pendant une courte période (généralement 6 à 48 heures), suffisante pour extraire une quantité limitée de pigments et donner cette teinte rosée au vin. Après cette étape, le jus est séparé des solides et continue sa fermentation comme pour un vin blanc.
    2. La saignée : Cette méthode consiste à prélever une partie du jus issu de raisins rouges en cours de macération destinée à produire du vin rouge. Le jus ainsi recueilli fermentera séparément pour donner naissance au vin rosé. Cette technique permet d’obtenir des rosés plus concentrés en arômes et en couleur.
    3. L’assemblage : Il s’agit de mélanger une petite quantité de vin rouge à du vin blanc pour obtenir la teinte souhaitée. Cependant, cette méthode est peu utilisée car elle donne généralement des vins rosés moins complexes et moins intéressants gustativement.

    Les volumes de production de vin rosé en France et dans le monde

    La France est le premier pays producteur de vin rosé au monde avec près de 30% de la production mondiale (chiffres 2018). Les régions les plus emblématiques sont la Provence, qui produit notamment des vins rosés AOP (Appellation d’Origine Protégée) très prisés, et le Languedoc-Roussillon. La consommation de vin rosé ne cesse d’augmenter en France, puisqu’elle représente désormais environ un tiers de la consommation totale de vin.

    Au niveau mondial, on estime que près de 10% des vins produits sont des vins rosés, soit environ 24 millions d’hectolitres par an. Outre la France, les autres grands pays producteurs de vin rosé sont l’Italie, l’Espagne, les États-Unis et l’Afrique du Sud.

    Exportation et importation de vin rosé

    Le marché du vin rosé connaît également une croissance importante à l’international, notamment grâce à la popularité des vins français. Les exportations françaises de vin rosé ont ainsi augmenté de 32% en volume entre 2012 et 2017, pour atteindre 1,3 million d’hectolitres. Les principaux pays importateurs de vin rosé français sont les États-Unis, le Royaume-Uni et l’Allemagne.

    De leur côté, les consommateurs français se tournent également vers des vins rosés étrangers, bien que dans une moindre mesure. En 2018, la France a importé environ 400 000 hectolitres de vin rosé, principalement en provenance d’Italie et d’Espagne.

    Les critères de qualité d’un vin rosé

    La qualité d’un vin rosé dépend de plusieurs facteurs tels que le terroir, les cépages utilisés, les techniques de production et l’expertise des viticulteurs. Voici quelques conseils pour choisir un vin rosé de qualité :

    • Privilégiez les vins issus de régions réputées : La Provence, avec ses appellations Bandol, Côtes de Provence et Coteaux d’Aix-en-Provence, est généralement considérée comme le berceau du vin rosé et offre des vins de grande qualité.
    • Optez pour des vins à base de cépages traditionnels : Grenache, Cinsault, Mourvèdre, Syrah et Tibouren sont autant de cépages qui donnent leurs lettres de noblesse aux meilleurs vins rosés.
    • Ne vous fiez pas uniquement à la couleur : Si les vins rosés pâles sont actuellement très en vogue, un vin plus foncé peut être tout aussi intéressant gustativement. L’essentiel est d’adapter son choix en fonction de ses goûts et des accords mets-vins souhaités.
    • Vérifiez la mention de l’appellation : Un vin bénéficiant d’une AOP garantit généralement une meilleure qualité et un respect des traditions viticoles de la région.

    En somme, la production du vin rosé en France et dans le monde connaît une croissance constante, portée par une demande toujours plus forte et une offre diversifiée. La qualité reste cependant au cœur des préoccupations des producteurs, qui cherchent sans cesse à améliorer leurs techniques et à proposer des vins rosés toujours plus séduisants pour les consommateurs.

  • Master the Art of Serving Wine like a Sommelier

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    Master the Art of Serving Wine like a Sommelier

    The world of wine can appear intimidating, but with a little practice and knowledge, anyone can learn to serve wine like a sommelier. In this article, we will explore the techniques and etiquette involved in presenting and pouring wine, as well as tips for selecting the right glassware and temperature for optimal enjoyment.

    Preparation for Serving Wine

    Selecting the Proper Glassware

    The first step to serving wine like a professional is choosing the appropriate glassware. While there are countless shapes and sizes available, a few basic guidelines can help simplify the process:

    • Red wines benefit from larger glasses with wider bowls and openings that allow the wine to breathe and develop its aromas.
    • White wines are often served in smaller glasses to preserve their delicate flavors and maintain a cool temperature.
    • Sparkling wines should be poured into tall, narrow flutes to showcase their effervescence and concentrate their bubbles.

    Investing in quality glassware is an essential aspect of serving wine like a sommelier, as it not only enhances the visual appeal of the wine but also plays a crucial role in how the wine's aromas and flavors are perceived by the drinker.

    Wine Temperature and Storage

    Proper storage and temperature management are key to preserving the quality and character of a wine.

    The serving temperatures of wines vary according to their type.

    • Red wines should be served between 12°C and 14°C. After being taken out of the cellar, they will warm up to room temperature, gaining a few degrees to reach the ideal tasting temperature. Above 18-19°C, the aromas fade and the alcohol takes over.
    • Dry white wines should be served between 10°C and 12°C and are best served chilled.
    • Champagne and sweet white wines should be served between 8°C and 10°C.

    Generaly, all wines will warm up once they are removed from the cellar. If a red wine becomes too warm, it can be cooled using an ice bucket, but this practice should be used sparingly so as not to alter the quality of the wine.

    To prevent the wine from becoming too cold, it is best to take it out of the refrigerator about 20 minutes before serving.

    The Art of Presenting and Pouring Wine

    Once the stage is set with suitable glassware and ideal temperature, it's time to master the techniques of presenting and pouring wine like a sommelier.

    Presenting the Bottle

    When presenting a bottle of wine to guests, hold the bottle by its base using your thumb and support it with the rest of your fingers, ensuring that the label is clearly visible. Announce the name of the wine, along with its vintage, and confirm their selection. Once approved, proceed with opening the bottle.

    Opening the Bottle

    The key to gracefully opening a bottle of wine is confidence and practice. For standard corks, use a waiter's corkscrew or a winged corkscrew, making sure to insert the screw at the center of the cork and twist it until only one spiral remains visible. Then, gently pull the cork out while holding the bottle firmly.

    For sparkling wines, slightly loosen the wire cage, drape a cloth over the cork, and grip it firmly with your dominant hand. Carefully rotate the bottle – not the cork – in a counter-clockwise motion, and apply slight upward pressure to slowly release the cork. This technique will result in a gentle hiss instead of an explosive pop, maintaining a sophisticated atmosphere during service.

    Pouring Wine: A Technique of Elegance and Precision

    To pour wine like a sommelier, begin by placing a clean, dry cloth on your forearm or draped over your non-dominant hand, which will be used to hold the base of the wine bottle. This not only adds a touch of elegance but also serves to catch any drips during the pour.

    Hold the base of the bottle with your non-dominant hand and rest your thumb on the punt (the indentation at the bottom of the bottle). With your dominant hand, grasp the neck of the bottle and maintain control of the pour by keeping your elbow close to your body. Tilt the bottle slowly over the glass, allowing the wine to flow down the side of the glass. To prevent dripping, make a swift twist of your wrist when finishing the pour.

    The amount of wine poured can vary depending on the type of wine and the preferences of your guests, but a general guideline is to fill the glass about one-third full for red wines and slightly less for white wines and sparkling wines.

    Additional Tips for Serving Wine like a Sommelier

    Taste the Wine Before Serving

    If it's appropriate for the occasion, consider tasting the wine before serving it to your guests. This not only demonstrates your commitment to ensuring the quality of the wine but also allows you to detect any potential flaws or spoilage that could negatively impact your guests' experience.

    Decanting Older or Heavier Red Wines

    For older or heavier red wines, consider decanting them prior to serving to enhance their flavors and aromas. Decanting is the process of slowly pouring the wine from its original bottle into a separate vessel, allowing the wine to breathe while leaving any sediment behind. Once decanted, let the wine rest for about 30 minutes before serving to allow it to fully develop its characteristics.

    Pacing the Service

    Sommeliers are skilled at pacing the service of wine throughout an event, ensuring that each guest's glass is always filled without overwhelming them with too much wine. Keep an eye on your guests' glasses and be attentive to their needs, refilling their wine as necessary while also allowing them the opportunity to fully savor their selections.

    By applying these techniques and principles in presenting, pouring, and serving wine, even the most novice wine enthusiast can elevate their service skills to a level of mastery rivaling that of a seasoned sommelier. Santé !

  • Dijon: The International City of Gastronomy and Wine!

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    Dijon : La Cité Internationale de la Gastronomie et du Vin !

    Opened on 6 May 2022, the International City of Gastronomy and Wine is a new destination not to be missed! This place aims to tell the story of and bring to life the values that are recognised by Unesco of the Gastronomic Meal of the French and the Terroirs of the Burgundy vineyard. 

    Great Exhibitions

    Three permanent exhibitions spread over 1750m² with a wide range of devices mobilised throughout these three spaces: texts, videos, photos, theatre, interactive animations, giant sets... Which describes the different aspects of "good drinking" and "good eating" in the French way:

    • « A table, Le petit théâtre du bien manger et du bien boire »
    • « En cuisine »
    • « La chapelle des climats et des terroirs »

    In addition to these three exhibitions, there is the temporary exhibition "C'est pas du gâteau, les secrets de la pâtisserie française". Dedicated to pastry-making in France, it was built under the patronage of Pierre Hermé.

    The City's Cellar

    The Cave de la Cité, located in the heart of the Cité, offers 3,000 references of wines from all over the world: one third from Burgundy/Jura, one third from the rest of France and the last third of foreign wines, of which 250 are served by the glass, including grands crus. The Cave offers personalised tastings with a daily selection from among the various references, for an unforgettable experience of discovering Burgundy wines.

    The gastronomic village

    Shops dedicated to French crafts (coffee, pastries, chocolate, cheeses, butchery, charcuterie, mustard, tableware, etc.) as well as a gourmet bookshop. Producers, craftsmen, breeders and farmers from all over France have come together to passionately build this Gastronomic Village.

    The Experimental Kitchen is a place where culinary shows, battles with guest chefs, cooking, pastry and mixology workshops, ephemeral dinners and much more come to life! This unique kitchen was created with the aim of showcasing the best of gastronomy but also to teach young and old alike.

    The Chapel of Terroirs

    The Chapel hosts the exhibition "la Chapelle des Climats et des terroirs" on the Climats of the Burgundy vineyards as well as the rich gastronomic heritage of the Burgundy-Franche-Comté region. It is also a place of exchange around the Burgundy vineyard, with testimonies of winegrowers, immersive projections and interactives.

    The restaurants

    La Table des Climats

    A "Vinostromic" restaurant that offers a unique experience based on wine and food pairings, with chef Kevin Julien under the culinary direction of Éric Pras, chef of the 3-star Michelin Maison Lameloise.

    Le Comptoir de la Cité

    At the entrance to the Cité, the Comptoir de la Cité offers a convivial and gourmet tasting session, organised around a large Chef's counter.

    Bamagotchi

    The Bamagotchi is a dining bar, with a 100m2 terrace and a rooftop under a glass roof. The atmosphere changes throughout the day to make sure you always have a good time.

    The Cité Internationale de la Gastronomie et du Vin is a perfect place to celebrate the French art of living!

    Charlotte Fournée

    Source : https://www.destinationdijon.com/destination/la-cite-internationale-de-la-gastronomie-et-du-vin/la-cite-de-la-gastronomie-en-details/

    La Revue du Vin de France, magazine n°659

  • The 2022 Champagne vintage promises to be exceptional!

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    The 2022 Champagne vintage promises to be exceptional!

    A grape without rot or disease, a healthy and good quality grape!

    In Champagne, the usual harvest period is from the beginning of September to the beginning of October, but the first blows of the pruning shears were given as early as 18 August 2022 in certain communes of the Aube, such as Montgueux, where the harvest started a fortnight ahead of schedule, making it one of the earliest harvests in the history of Champagne.

    So, what could have caused such an early harvest?

    Compared to 2021 when the weather conditions were not there, this year with the high temperatures and little rain, the grapes are full of sunshine and are therefore ripe much earlier than expected. And on top of all that, there was no humidity, so no botrytis or disease, and therefore very healthy grapes with a perfect sugar content. As Charlène Lassaigne, champagne producer in Montgueux (Aube) explains, "The grapes are of very good quality, we can see that there is no disease, nor any rot. The grapes are really very healthy. The drought has therefore reinforced their quality and has not had a negative impact on the vines.

    It's « un scénario parfait as Arnaud Descotes said, Technical and Environmental Director of the Champagne Committee, « I think that all the conditions are there for us to make a very very good vintage. The potential is magnificent for the moment with very very healthy grapes and a beautiful maturation dynamic. We can go for high degrees and a beautiful aromatic maturity. » he said.  The technicians of the Champagne Committee also revealed a beautiful homogeneity between the regions of the appellation and the grape varieties.

    Champagne will be one of the few appellations where the yields will be good. Eric Therrey, for his part, started on August 19th, and knows that the vintage will be much better than last year, "I think we're in for a great year. On the other hand, we shouldn't wait too long so as not to spoil the interesting balance of sugar and acidity", explains the winemaker.

    With the right weather conditions, healthy grapes and harvesting in time, 2022 promises to be an unprecedented year for champagne!

    Source :

    https://www.tf1info.fr/podcast/au-coeur-des-regions/video-champagne-vers-un-millesime-exceptionnel-7293-2229947.html

    https://www.ouest-france.fr/le-mag/vin/vendanges-2022-un-millesime-qui-surmontera-la-canicule-234b867a-23ce-11ed-bda5-2977ce526b0a

    https://www.nordlittoral.fr/151795/article/2022-08-29/les-belles-promesses-des-vendanges-en-champagne

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