Categories
Drink Explore The Connected Table SIPS

The Beaujolais Wine Route: A Snapshot

The Beaujolais region in France has been designated a “Paie d’art et d’histoire,” recognizing its centuries-old heritage, picturesque villages, historic sights and many wine estates. Nearly 200 wineries are open to the public.

The official Beaujolais Wine Route covers roughly 85 miles. To the south are the larger regions of Beaujolais and Beaujolais-Villages. Moving north you’ll find the 10 smaller crus. Like the wines themselves, each appellation has a unique character based on its climate, altitude and diversity of soils which include an indigenous pink granite, clay, schist and limestone.

Map of beau
Map of the Beaujolais Terroir

Here’s a snapshot, of the Beaujolais Wine Route:

Comprised of 72 villages, AOC Beaujolais, the southernmost appellation, is three times larger than neighboring Beaujolais-Villages, to the east. While reds made from the Gamay grape dominate, one can experience vibrant rosés and white wines made with Chardonnay. Whites from the Beaujolais appellation can carry hints of peach and apricots ,while Beaujolais Villages whites can have aromas of pear, fresh almond and tropical fruit and a touch of almond and vanilla.

Pierres Doree
The Golden Stones (Les Pierres Dorées) Photo: www.beaujolais.com

Here are some fun facts about these two areas: In AOC Beaujolais, Les Pierres Dorées, which translates to “golden stones,” refers to a cluster of picturesque villages dotted with large golden stones that can be quite spectacular in the sunlight. In fact, this area has earned the nickname “Little Tuscany,” thanks to its steep hills and gorgeous landscape. One example is the hilltop town of Oingt ( oh-engt), which is named one of the most beautiful villages in France.

The hilltop village of Oingt has been called one of the most beautiful villages in France. Photo: www.beaujolais.com

For a nice introduction to the region, visit the historical capital of Beaujeu (BO-JU), located in Beaujolais-Villages. The Beaujolais Museum has information on the region’s viticultural history.

Venturing northward lie the 10 Beaujolais crus. Cru wine styles change thanks to geology and climate. One can try Beaujolais wines that are softer like Brouilly, Fleurie and Chenas to more supple and structured like Julienas, Morgon and Moulin A Vent.

Brouilly and Côte-de-Brouilly are the southernmost crus. Brouilly wines are more fruity- plummy with some minerality. Côte de Brouilly wines are slightly fuller bodied. This is due to soils and elevation. This area has a mixture of four soil types: pink granite (unique to Beaujolais), limestone marl, river rocks and clay.

The chapel of Mont Brouilly, in Beaujolais, Rhone department, France

Mount Brouilly straddles the two AOCs -Brouilly at the base and Côte-de-Brouilly on the mountain slopes where vineyards grow in rocky, volcanic soils, some dating to Roman time. At the summit of Mt Brouilly is Notre- Dame- aux Rayzin (The Chapel of Our Lady of the Grapes). It was built in 1857 to protect the vineyards.

Venturing north, Régnié is a small cru spread over just one square mile with pink granite, mineral-rich terrain. Grapes are grown on hillside around 1,150 feet above sea level. Régnié produces aromatic wines with notes of raspberry, red currant, blackberry and a touch of spice.

Morgon-Saint-Joseph-Cru-du-Beaujolais-Gillet-Inter-Beaujolais-

Morgon is the second largest Cru after Brouilly with 250 producers in 4.5 square miles. It is named after the local hamlet of Morgon. The soil in Morgon is rich in iron oxide with traces of manganese and volcanic rock. Morgon wines are fuller-bodied with a deep garnet color and favors of ripe cherry, peach, apricot and plum.

Chiroubles has been called “the most Beaujolais of all the crus.” This region has a higher altitude, 1,475 above sea level and cooler temperatures Wines are ruby red with light floral votes of violet and peony.

Fleurie, a northern cru, covers just three-square miles. The soil here is almost entirely made up of the pinkish granite unique to this part of Beaujolais. Fleurie produces softer, aromatic wines with floral and fruity essences of iris, violet, rose, red fruit and peach.

Le Moulin A Vent in the backdrop of winter vineyards. Photo: www.beaujolais.com

The highest rated of all the Beaujolais crus, Moulin-à-Vent is ruby to dark garnet in color with lush floral and fruit aromas. It’s a wine that evolves and becomes more complex with age, delivering more earthiness and spice. Moulin a Vent means windmill, a nod to the giant windmill located in the town of Romaneche-Thorins

Chenas in a small cru located in a mountainous area that was once a dense forest before King Phillippe V ordered the trees be repaved with vines. Chenas is considered one of the finest crus, whose garnet-ruby red wines can be aged for a few years. Chenas wines were a favorite of King Louis XIII.

Vineyards in Julianas

Moving northwest in Beaujolais, Juliénas produces earthier wines with a deep ruby red color and strawberry, violet, red currant and peony characteristics. Juliénas are powerful wines with essences of vanilla and cinnamon laced into the red fruits. The name, Julienas is taken from Julius Caesar; many vines here date to the Gallo-Roman period.

Beaujolais’s northernmost cru is called Saint-Amour. Wines can range from soft, fruit and floral to spicier, with notes of cherry kirsch. Saint-Amour is known as the most romantic Beaujolais. In fact, 20 to 25 percent of Saint-Amour sales occur in February around Valentine’s Day.

Now that we took you on a snapshot tour, we hope you are ready to taste. For more information on Beaujolais and its wines visit www.beaujolais.com

Listen to our SIPS podcast on The Beaujolais Wine Route below (stream), or click here: https://bit.ly/TCT_BeaujolaisAppellations

 

 

Categories
Drink The Connected Table SIPS

Bérénice Lurton, Château Climens, Introduces Asphodèle

Château Climens’ Bérénice Lurton is recognized for making stunning Sauternes wines from the Sémillon variety. Her Château Climens Cyprès de Climens Barsac is one of the classic sweet wines of Bordeaux- liquid gold! This year, she released her first Bordeaux Blanc dry wine, Asphodèle 2018, a 100 percent Sémillon 2018, ideal for sultry summer nights.

Named after a delicate white flower that also is a symbol a rebirth. Bérénice collaborated with renowned Loire Valley Sancerre producer, Pascal Jolivet to conceive Asphodèle. Lurton has also converted her vineyards to biodynamic farming to embrace a more holistic way of making wine. Asphodèle is now available in the U.S. (SRP: $41.99). Importer is Vineyard Brands www.vineyardsbrands.com www.chateau-climens.fr

Tasting with Bérénice Lurton

We sat down with Bérénice to taste her latest releases and record a SIPS podcast, we asked her why she decided to launch a dry white wine and collaborate with Pascal Jolivet.

TCT: Château Climens makes some amazing sweet white wines made from 100% Semillon. But you’ve also branched out and introduced a dry white Asphodèle, also 100% Semillon. Tell us about the genesis of this wine and why you decided to introduce it.

We had been thinking about making a dry white wine for a few years, driven by curiosity, longing for innovation, and because we have a few hectares of younger vines which can produce nice but not overwhelming sweet wine. It took a few years to bring this project to life because it needed investments and certainly a point of view from outside Bordeaux. After all that hard work, I am very pleased with the result and proud to now be able to launch it in the US.

TCT: You worked with Pascal Jolivet. Why did you decide to collaborate with him and what did he bring to the process?

The first thing Pascal Jolivet brought, at first, was his confidence we really could make a fantastic dry white from the terroir of Climens, and specifically from the young vines. And really, the result is beyond my hopes, we’ve made the wine I really was dreaming of!! In terms of harvest and vinification, he brought a very different approach from the classic tradition in Bordeaux: earlier picking, cold fermentation, no added yeasts, no wood, in order to preserve the purity and minerality. We’ve stopped working with him after the 2018v, but we’ve kept the philosophy and are very grateful to Pascal.

TCT: Asphodèle has a lyrical sound to it. What does this name symbolize and does it has a special meaning for you personally?

Asphodèle is a name which has been an evidence to me for this specific wine, it was pure inspiration. I like the elegant sound of it, which matches perfectly the wine’s personality, starting by this open and assertive vowel, following with soft and round syllables and ending fresh and long ones. I was seduced by this name yet I hardly knew it was a white flower. When I found more elements about it, I was amazed: this lily is both wild and very refined, and is also a symbol of rebirth, being the first plant to grow again after a fire. Like the Cyprès, which is the name of our other sweet wine, it’s considered as a link between the earth and the sky. And the terroir at Climens has a potential of vibrancy and energy that you can really feel in the wines, which are at the same time seductive and transcendent.  

Asphodèle was also the first wine we’ve made after the frost had destroyed all the crop in the spring of 2017. This project and this new-born wine have really been a blessing in the difficult period we have gone through. It’s a real creation, we’re proud and …we’re really excited and proud about it, it’s our baby! 

In Peru, “Pacha mama” (Earth Mother) is the powerful life force. We are taught to respect and honor Her. We are constantly reminded of this force of nature every time there is hail, frost, drought, tornadoes and now a pandemic. As a biodynamic vintner, what is your philosophy on respecting and protecting the Earth and working in harmony with nature?

Of course, biodynamic is an approach which is totally in this idea: it’s not only avoiding to use polluting inputs, but it’s a way to re-create and develop the relationship with Nature, the Earth and the Cosmos. The farm is considered as a living organism, which all parts are connected and interdependent, as well as to all the different elements of life. It’s a vision you can find in all the traditional societies, maybe especially in Asia, and I often compare it to Traditional Chinese Medicine

It is a preventive approach, based on observation and the use of natural elements, may they be plants, minerals or animal manure in order to help the vines to be well-balanced and sane in harmony within its environment. It is thus very flexible: we do adapt our approach to the terroir, the growing phases, the issues of each plot, the weather conditions, the positions of the moon (as they have an impact on tides, they have one on water in the soil and plants), etc. We are facing more and more weather brutal phenomenon, and biodynamic really helps by its research of balance.   

Biodynamic is not protecting the Earth, it’s being part of it, by respecting and restoring the harmony between all its elements, at our level. It’s not a list of recipes but a vision, a philosophy, a way of life.

I have read that Bordeaux has permitted some additional white grapes to be cultivated. Can you share a little more about this? Will any be applicable to your appellation?

This is just experimental.  I’d love to make experiments, but I’m not sure these grapes are adapted to our specific soil. I’m fond of Albarino, but it seems to be more comfortable in acidic soils, and we are limestone dominant…  I don’t exclude to try other varieties but it’s not our priority for the next future.  

For those who have never visited Barsac (including us) and are traveling their dreams for the time being, what are 3 -5 things you recommend doing/seeing or eating when visiting?

First of all let me tell you what people can discover when visiting Climens:

The “classical” visit is already different from what you can see elsewhere, Climens being a different planet in the galaxy of sauternes. We also offer a “slow tasting”, for wine lovers to take time to appreciate all the sensations that the wines do provide.

Of course, you know we are fond of food and wine pairings, so we do organize meals with a wonderful chef; I’ve been experimenting (and enjoying!!) the unlimited possibilities of delight for 25 years, and let me tell you again these wines are far from being only dessert wines: they are wonderfully versatile, and it’s an experiment not to be missed! We’ve been working for many years with Florence Camaly, a chef who’s as precise as sensitive and inspired. Her cuisine has a resemblance with Climens in the fact that it’s natural, fresh and refined. It’s based on traditional French cuisine but with a personal and oriental inspiration. I am so fond of her gambas in Thaï style, her sea bass “en croûte de sel , her lamb tajine, her heavenly fruit desserts…

We also organize yoga sessions in the unique tisanerie (the attic where we dry and store the plants for biodynamy) .

Apart from Climens, the surroundings are beautiful to discover by car or bicycle. The landscapes are superb, and the Sauternes and Barsac area is a very historical region where Heritage buildings are abundant: baroque churches like the gorgeous one of Barsac, magnificent chateaux from the Middle Ages, XVIIth and XVIIIth Centuries, and the rural architecture is very nice too.

I also strongly recommend to go rowing on the Ciron, it’s not only the origin of the Botrytis microclimate, but also a very preserved and beautiful little river which flows inside gorges.

As for restaurants, you’ve got the choice, from very typical regional food  like an “entrecôte aux sarments” (rib steak cooked on dried vine shoots) at L’auberge des Vignes in Sauternes, to the top of French gastronomy like at the new Restaurant Lalique at Chateau Lafaurie-Peyraguey.   

Listen to The Connected Table Sips with Bérénice Lurton here:

Show notes:  Bérénice Lurton is a fourth-generation winegrower of Bordeaux’s renowned Lurton family. Her father, Lucien Lurton, acquired a collection of famous estates that he shared among his ten children. In 1992, Bérénice assumed stewardship of Château Climens at age 22. Considered a jewel of the Sauternes region, the 16th century Château Climens is a premier cru First Classified Growth of 1855 known as the “Lord of Barsac.” www.chateau-climens.fr U.S. importer: Vineyard Brands www.vineyardbrands.com

 

 

 

Categories
Drink Explore The Connected Table SIPS

AOC Cairanne: Discovering the Newest Côtes du Rhône Cru

Established in 2016, AOC Cairanne is the newest of the Côtes du Rhône’s 17 crus. Located on the left bank of the Rhône River thirty minutes from Avignon, the village of Cairanne is perched on a rocky outcrop, surrounded by vineyards. In the distance one can see the craggy peaks of the Dentelles de Montmirail.

Considered a gateway to the southern Rhône Valley, Cairanne’s climate is Mediterranean- dry and sunny with frequent gusts from the mistral winds which cool and purify the air, an ideal setting to cultivate healthy vines. Many vines in this region are more than 50 years old.

Cairanne Village-LAURENT PAMATO
The village of Cairanne is located in the Vaucluse department of the Rhône Valley. Photo: Vaucluse Tourism. Copyright: Laurent Pamato

Red wines make up 96 percent of Cairanne’s production. AOC guidelines require that the reds be a minimum of 40 percent Grenache, blended with Syrah, Mourvèdre and Carignan, but no variety can exceed 30 percent of the total blend. The end result are red wines that display sultry spice, fresh red fruits, smooth tannins, and elegant finesse.

Though only four percent of total production, Cairanne whites, also follow stringent AOC guidelines, comprised mainly of Clairette, Grenache Blanc or Roussanne. Bourboulenc, Picpoul. Viognier or Marsanne may be used in smaller amounts. The whites are all aromatic with a bright balance of floral, fruit and spice.

Selection of Cairanne wines

Conservation is important in Cairanne where 26 percent of planted areas are organically farmed, and sulfites are kept to extremely low levels. Most of the vines are gobelet-trained to safeguard against the wind and to preserve the freshness of the fruit. Cairanne is divided into three growing areas. To the west near the Aygues River, vineyards are planted on steep terraces with extremely stony topsoil over calcareous clay. The hilly slopes just north of the village are alluvial clay and silt with limestone. In the flat southern region, the vegetation is shallow scrubland, known in the Rhône Valley as les garrigues. Each contribute to the consistent style and character of Cairanne wines which producers unanimously refer to as more “refreshing and elegant.”

Cairanne is a winemaking community consisting of 50 independent vignerons, 35 négociants and seven cooperatives. Locals talk about a youthful vitality in Cairanne; after all, it is the newest Cru in the Côtes du Rhône. The reference is also a nod to the region’s younger winemakers who are working together with an eye on preservation, sustainability, and recognition for AOC Cairanne in the global wine market.

With Jean-Etienne Alary , Domaine Alary, in the rocky vineyards
For more information visit: www.vins-rhone.com

Here are the producers we met and their U.S. importers:

Domaine Brusset. The Brusset family has been producing bottles wine since 1947 in Cairanne as well as in other appellations in the southern Rhône Valley. (Adrian Chalk Selections/MS Walker)

Domaine Alary. Jean-Etienne Alary is one of Cairanne’s young winemakers whose families have been producing wine in the region for many years. Domaine Alary has existed since 1692. Jean-Etienne represents the 11th generation. (Weygandt-Metzler Importing)

Domaine André Berthet-Rayne. André Berthet-Rayne’s great grandfather started with 15 acres; his father, Paul expanded it substantially. Today the winery is run by André with daughter, Alexandra, taking on winemaking duties. (Santa Armosa NY)

Domaine de l’Oratoire Saint- Martin. Brothers Frédéric and François Alary represent the 10th generation of this winemaking family whose winery dates back 300 years. (North Berkeley Imports)

Domaine Les Hautes Cances. This winery was acquired in June 2019 by the Amadieu family, négociants based in Gigondas. They also produce a second label in Cairanne named Pierre Amadieu. (Alain Bradley Imports)

Domaine Boisson. Sixth generation winemaker, Bruno Boisson, studied and worked in Burgundy for several years, which is why the wines have a Burgundian flare to them, notably the barrel-aged white, L’Exigence (Verity Wines)

Domaine Le Grand Bois. An estate founded in 1920 by Albert Farjon now run by his descendent, Mireille Farjon, and her husband, Marc Besnaudeau, who worked as a sommelier in Paris before joining his wife’s family business. (Weygandt-Metzler Importing)

Maison Brotte. The Brotte family are négociants with three estates in the Rhône Valley including Domaine Grosset in Cairanne (Monsieur Touton Selections)

Learn more about AOC Cairanne. Listen to The Connected Table SIPS. Each podcast is 12 minute.

Cairanne, a pretty hill town in the Côtes du Rhone, has a winemaking community committed to producing elegant wines with an eye on sustainability and authenticity. A cru appellation since 2016, AOC Cairanne requires vines to be hand-harvested and sulfite levels kept to a minimum. 26% of all vineyards are organic. Jean-Etienne Alary, 11th generation family member at Domaine Alary, discusses Cairanne’s different soils and how young winemakers are working to support each other. www.vins-rhone.com

AOC Cairanne, the youngest of the Côtes du Rhone’s 17 crus, is located on the left bank of the Rhône River in the Vaucluse. Cairanne’s dry, sunny climate, cooling mistral winds and three distinct soil types provide the perfect setting for producing the region’s complex, lush grenache-based red wines and “rising star” aromatic whites blended from local grapes. Producer and negociant, Jean-Marie Amadieu, discusses Cairanne’s setting and styles of wine. www.vins-rhone.com

Domaine brusset
With Laurent Brusset, Domaine Brusset
Domane Roche
With Romain Roche, Domaine Roche
Jean-Marie Amadieu, Pierre Amadieu, and Frédéric Alary, Domaine de l’Oratorio Saint Martin
At Domaine Berthet-Rayne with André Berthet-Rayne , daughter Alexandra, wife Marina and son-in-law, Axel
With Bruno Boisson, Domaine Boisson; Mireille Besnardeau, Domaine Grand Bois; and Thibault Brotte, Brotte

 

Categories
Drink Explore The Connected Table SIPS

Lirac – Stylish Wines from the Rhône Valley’s Right Bank

One of the Côtes du Rhône’s first cru appellations (established in 1947), AOC Lirac is a wine lover’s gem. The wines were prized among European nobility and the Avignon papacy in the 14th and 15th centuries. In the 18th century, local magistrates in Roquemaure started to authentic the origin of Lirac wines by branding the casks with “C.d.R.” Lirac wines were the first in the region to use the term “Côtes du Rhône.” Today, Lirac wines continue to draw a strong following among sommeliers and other wine aficionados.

Lirac is rare among the 17 Rhône crus for its range of red, white, and smaller amounts of rosé wines. AOC guidelines require all to be blends, mainly using indigenous varieties. Red wines, which comprise 85 percent of Lirac’s production, must contain a minimum of 40 percent Grenache. The remaining amounts are usually Syrah, Carignan, Mourvèdre or Cinsault (the latter is popular for rosés). Around 10 percent of production is white. Clairette is the superstar white variety in Lirac followed by Bourboulenc, Viognier, Marsanne, Roussanne and, to a smaller degree, Picpoul and Ugni Blanc. The white wines lean toward aromatic with balanced acidity. While overshadowed by the reds in the global market, Lirac’s whites are well worth seeking out.

A windy day among the vineyards in Lirac. In this vineyard vines date back 140 years.

During our visit in early March 2020 (thankfully before the travel shutdown), a robust mistral blew in, practically knocking us over. The locals are used to the mistral wind which average 180 days of the year. Lirac’s climate in the southern Rhône Valley is Mediterranean, but a mistral can have you reaching for scarves and jackets even under a brilliant sunny sky.

These winds, unique to this part of France, combined with more than 220 days of sunshine, play a key role in shaping Lirac’s terroir. They help purify the air to keep humidity low, chase away pests and nurture healthy vines.

The round river rocks in Lirac’s vineyards are called “galet roules”

Another key factor are Lirac’s three soils. Alluvial river soils scattered with large round stones, known as galets roulés, produce intense red wines with dark fruit and savory spices, offering long aging potential. Limestone soils deliver minerality and aromatics, a hallmark of the whites which are fruit and floral with balanced acidity. Sandy soils produce fresh lighter wines, low in tannins, ideal for Lirac’s fruitier style of rosés

Sunday at the covered market in Avignon

Avignon serves as a great base to visit both Lirac and Tavel, its next -door neighbor which only produces rosé wines. If you stay in Avignon, a visit to the Palais du Papes (the Popes’ Palace) is a must, and allow plenty of time (advanced reservations are suggested.). We had the chance to spend a Sunday in Avignon where locals and tourists gather at the covered market for casual Sunday dining or to pick up provisions. It’s great people watching!

bottles Lirac wines
A selection of Lirac wines we discussed on The Connected Table Sips

We visited with several Lirac producers during our trip. When asked how they would define “Lirac style,” they all underscored “freshness and lush” as a backbone of the wines and what they refer to as “the Rhône Valley’s “right bank style.” In contrast, left bank wines, such as those in Chateauneuf-du-Pape just across the river were described as “concentrated and more intense.” A number of producers in Chateauneuf-du-Pape, have invested in vineyards in Lirac.

Melanie and David in the vineyards
In the vineyards at Chateau de Montfaucon with owner, Rodolphe du Pins
With Fabien de Chaunac, Château de Ségriès
Map showing Lirac
For more information visit www.vins-rhone.com

Lirac is home to many independent wineries; many are family-run Here are the producers we met and their U.S. importers.

Château de Ségriès. This historic winery is one of the first in the appellation. by Count Henri de Régis de Gatimel inherited Château de Ségriès in 1940 and was one of the first to replant vines in the region. The Count was the first to petition that Lirac be awarded AOC status, which occurred in 1947. (U.S. importer: Kysela Pere & Fils).

Château de Montfaucon.  The center piece of this estate is a lovingly restored fortress dating to the 12th century owned by a noble family. Proprietor Rodolphe du Pins showed us a pre-phylloxera vineyard dating back 140 years. (Winebow)

Domaine Maby. Owned by the Maby family for generations, the estate’s sixty acres covers Lirac, Tavel and Côtes du Rhône. (DB Wine Selections)

Domaine La Lôyane. Started by a family of growers dating back four generations, the winery is run by  Romain Dubois and his wife, Laure.  Organically run, this winery is home to five vineyards including one whose Grenache vines are 150 years-old!  (Elixir Wine Group)

Domaine Lafond Roc-Epine  The Lafond family has been making wine in the Rhône Valley since 1780. “Roc-Epine” was established in 1970 and started to bottle wine in 1978. The name commemorates “Roquepine,” a famous horse race.  (Skurnik Wines)

Château Mont-Redon. The original name, “Mourredon,” dates to 1344, when the property was part of the Pope’s land; it was recognized as a vineyard in the 18th century. Today this winery, is owned by the largest landowner in Chateauneuf-du-Pape who saw the potential in making wine in Lirac.  (F. Wildman)

La Maison Ogier. In 800 A.D. with “Ogier the Dane” fought with Charlemagne’s soldiers and settled in the area. The family entered the wine business in 1859.  Ogier was founded in 1948. Today it is a leading negociant in the Rhône Valley. (Folio Fine Wine Partners)

More info: www.vins-rhone.com

With Lirac producers
With Laure Dubois,  Domaine la Lôyane, and Jean-Baptise La Fond, Lafond Roc-Epine at Restaurant la Louisa in Lirac.
At La Fourchette restaurant in Avignon with Pierre Fabre, Château Mont-Redon, and François Miquel, Ogier

 

With Richard Maby, Domaine Maby
With Richard Maby, Domaine Maby

Listen to The Connected Table Sips. Discover Lirac!

AOC Lirac on the Rhône River’s right bank is a small cru appellation producing lush reds and aromatic whites. Lirac has an ideal terroir: over 200 days of sun, purifying mistral winds and three different soils: rocky galets, calcareous and sandy, with most vineyards organically farmed. AOC Lirac Co-President Rodolphe de Pins is owner of Château de Montfaucon, where some vineyards date back 140 years. He discusses how Lirac’s different soils shape the character of its wines. www.vins-rhone.com

One of the Côtes du Rhône’s first cru appellations since 1947, AOC Lirac is a wine lover’s rare gem, just northwest of Avignon. Lirac wines were prized among Europe’s nobility and the Avignon papacy in the 14th century. Lirac is rare among the 17 Rhône crus for its range of red, white and smaller amounts of rosé wines made from blends of mainly indigenous varieties. Château de Montfaucon’s Rodolphe de Pins, AOC Lirac Co-President, discusses the region and styles of wine. www.vins-rhone.com

Categories
Drink Explore The Connected Table SIPS

Exploring AOC Costières de Nimes, Rhône Valley

Costières de Nîmes was a pleasant discovery for us, far from the more heavily visited areas of Provence to the east. The Rhône Valley’s southernmost wine region sits on a plateau that stretches north from the Camargue delta region 50 kilometers to the south. From some hilltop vineyards, one can see Arles and an outline of the Frank Gehry-designed The Luma Arts Foundation complex, which has turned that ancient Roman city in Provence into a contemporary arts destination.

View from a Costières de Nimes vineyard

Vines have been cultivated in Costières de Nimes since the days of Ancient Greece. The area was also occupied by the Romans after they conquered Egypt during the Battle of Actium in 31 BC. The region and its namesake city, Nîmes, display the imagery of a crocodile tied to a palm tree, from the pavement to street signs and a few whimsical sculptures positioned here and there. The crocodile represents Egypt, and the palm tree is the Roman symbol of victory.

You can find the crocodile and the palm tree throughout the city of Nîmes.

Winemaking began to flourish in Costières de Nîmes during the Middle Ages, and the region’s wines became the preferred selection of the 14th century Papal Court when it occupied nearby Avignon. A boost to the viticultural economy occurred in the 20th century with the construction of both Pierre-Paul Riquet’s Canal du Midi and Philippe Lamour’s Canal du Bas-Rhone which facilitated transportation from the region.

An AOC since 1986, Costières de Nîmes‘ production is red wines (55%), rosés (40%) and whites (5%).  Mourvèdre, Grenache, Syrah are the dominant red varieties (80%); Carignan and Cinsault are also used.  Grenache Blanc, Marsanne and Roussane are the three main white grapes, followed by Bourboulenc, Clairette, Vermentino and Viognier. The reds are sultry and juicy with dark blackberry and raspberry notes; the whites are aromatic with a touch of salinity thanks to the region’s proximity to the sea and the soil. The climate is classic southern France – Mediterranean Sea breezes mixed with cool mistral winds from the north and more than 200 days of sunshine.

Rockin the vineyards with Jérôme Castillon, Château L’Ermitage, AOC Costières de Nîmes, Nimes, Rhône Valley

Our first visit was Château L’Ermitage. Owner Jérôme Castillon took us on a bumpy open-air Land Rover ride through the hilly vineyards to shows us the rocky terrain covered with garrigue, a particularly herbaceous Mediterranean brush that contributes to the earthy herbal character of the wines. Thanks to the proximity to the Rhône River, the soils are alluvial with many large pale pebbles, called galets.

More rocky vineyards with Costières de Nîmes vignerons, Anne and François Collard, Château Mourgues du Grès

Later, we visited more, even steeper and stonier vineyards at Château Mourgues du Grès with proprietors François and Anne Collard. At their winery, which was formerly a convent, a few other local producers joined is to present their wines along those from  Château Mourgues du Grès, including: Maison Gabriel Meffre (Anthony Taylor), Mas des Bressades (Cyril Marès), Château de Valcombe (Nicolas Ricome).

A tasting with Costières de Nîmes vignerons. (left to right): Nicolas Ricome (Château de Valcombe), Cyril Marès (Mas des Bressades), Anthony Taylor (Maison Gabriel Meffre), Ann Collard, François Collard (Château Mourgues du Grès)

In the evening, we had dinner in Nîmes at the Museum of Roman History (Musee de la Romanate. This is a newer addition to the city of Nîmes. It’s a large modern edifice with a rooftop garden and panoramic views. We read in this article that the architect, Elizabeth de Portzamparc, was inspired by a Roman toga. We’re not sure we get that, but we did get – and enjoyed -the wines we tasted during our meal at museum’s on-site restaurant, La Table du 2 Brasserie by Michelin Star-rated Chef Franck Putelat. The producer was fourth generation vintner Fanny Boyer, Château Beaubois.

Maison Carrée (“square house”) is a perfectly preserved Roman temple in the heart of Nîmes

If you visit the region, seeing Nimes is a must. It’s filled with history and is nice for strolling and spotting crocodile and palm tree imagery. Among the many sights of historical note, two include the giant ancient amphitheater that now serves as a performance space and the Maison Carrée,  a completly preserved the ancient Roman.  More on visiting Nimes here.

We also recommend this article in The New York Times Style Magazine

Domaine des Clos was formerly a winery. Now it is a lovely hotel restored and owned by Sandrine and David Ausset.

A note on where we stayed…We loved our two nights at Domaine des Clos, a boutique apartment-hotel with spacious grounds and very good food (we had three meals there- breakfast, lunch and dinner). Owners Sandrine and David Ausset, both native to the region, left their corporate jobs in Paris to spend years renovating this abandoned 18th century wine estate. Sandrine is passionate about ayurvedic health and offers special retreats.

We came; we saw; we tasted- and enjoyed- the wines of Costières de Nîmes, Rhône Valley

Our trip was arranged by Inter-Rhône which has very helpful information on the Rhône Valley on its website www.vins-rhone.com. We also recommend www.costieres-nimes.org

Listen to The Connected Table SIPS with Anthony Taylor, Maison Gabriel Meffre, who discussed the region and styles of wine produced in Costières de Nîmes.

Ir’s considered Good Luck to touch the nose of the crocodile in Nimes.

 

 

Categories
Drink The Connected Table SIPS

Lavender Fields Forever: Sipping Luberon Rosé in the Rhône Valley

When July rolls around we’re longing for Provence and the chance to see first-hand the lavender fields in bloom. It’s still on our bucket list; we are not there, yet, despite having spent many lazy, late summer days visiting friends with a house in the Luberon, usually end of August.

Lavender fields in bloom in the Luberon during summer The wines have timeless appeal year-round.

But we did have the chance to visit the Luberon in May for a wine tour of  the southern Rhône Valley.  The weather was warm and dry, and the buses of tourists were still thankfully sparse. May is a great time to visit before the summer crowds descend. While no lavender was in bloom, there were other blooms a’plenty. Numerous bright yellow wildflowers and orange-red poppies dotted the fields, and orchards were filled with blooming cherry and apricot trees. 

We’ve always been fans of Luberon rosé and tasted several during our visit. The styles of rosé in the Luberon can range from crisp and dry to fresh, floral and fruity. Rosé wines make up 52 percent of the wines produced in AOC Luberon  which was established in 1988. Vines are cultivated on both sides of the Luberon mountain range at altitudes of 200 to 350 meters above sea level, which adds to the wines’ freshness and purity. The primary red grapes are Syrah, Grenache and Cinsault. Soils vary from limestone to clay and red sand. The climate can range from Mediterranean warm to very cool nights.

It was a busy market day when we visited the Maison de la Truffe et du Vin du Luberon in Ménerbes to taste a few wines with three producers:  Lionel Bourgue, Domaine de la Citadelle,   Nathalie Margan, Chateau La CanorgueChristian Ruffinatto, Domaine Ruffinatto –  and Thomas Montagne Chateau de Clapier.

At Maison de la Truffe et du Vin Menerbes with Christian Ruffinatto, Domaine Ruffinatto; Nathalie Margan, Chateau La Canorgue and Thomas Montagne, Chateau de Clapier

Later in the afternoon, we visited Château la Canorgue, a 200-year-old family-owned estate in Bonnieux and the first organic winery in the Luberon.  The winery is run Jean-Pierre Margan with his daughter, Nathalie, who represents the fifth generation of winegrowers. The wines are recognized around the world.

Vineyards at Château la Canorgue in Bonnieux.

Visitors may recognize Château la Canorgue from Filmmaker Ridley Scott’s “A Good Year,” with Russell Crowe and Marion Cotillard. The estate was a setting for the movie. The Margans remain nonplussed when tourists arrive to snap fan photos. While at Château la Canorgue, we sat down with Nathalie Margan to discuss  styles of AOC Luberon rosé, which range from a light pink grapefruit citrus squeeze to an embrace of fresh wild strawberries.

AOC Luberon Rhône Valley rosés possess terrific minerality, complexity and freshness. These are not one-size-fits all rosés; a sense of place is evident from the first sip. You just want to reach for a salad chèvre chaud, fresh grilled seafood with vegetables drizzled with local olive oil.

 

Simple, fresh-grilled vegetables are perfect with Luberon rosé wines

 

Listen to our visit with Nathalie Margan on The Connected Table SIPS. Click image below or visit iHeart.com at this link

For more information on AOC Luberon and its wines, visit: www.vin-luberon-fr

 

 

We love the Luberon! With Nathalie Margan at Château la Canorgue

 

 

 

 

Categories
Drink Explore THE CONNECTED TABLE RADIO SHOW

Malbec Match Made in Heaven: Alain Dominique Perrin and Michel Rolland

One made a name for himself running one the world’s most renowned luxury brands. The other is a world-renowned oenologist. When Alain Dominique Perrin, formerly CEO /Chairman of Must de Cartier and Cartier International, purchased the historic 16th century Chateau Lagrézette in Cahors, France, he tapped Michel Rolland to oversee construction of the new wine production facility. Using his eye for detail and design, Perrin oversaw Chateau Lagrézette’s restoration, and Rolland tended to the vines.

Michel Rolland recalled a first meeting with Alain Dominique Perrin. “We drove through the vineyards in a convertible car that belonged to Brigitte Bardot. That was classy!”

At the time (1988) Chateau Lagrézette was still a winery cooperative. Says Rolland, “This was a first for me: to consult for a private client with wines vinifed in a ‘kolkhotz’! I quickly discovered the drawbacks of the cooperative and immediately warned Alain that my intervention would useless. Not being a man to take ‘no’ for an answer, he told me, ‘I promise you a beautiful Lagrézette winery in just a few years.'”

Alain Dominique Perrin (right) Michel Rolland (left)

Construction on the new winery was completed in 1992. The first two vintages of Le Pigeonnier and Cuvée Dame Honneur became flagships of the appellation. Chateau Lagrézette has three vineyards. Caillac Vineyard, located between the winery and the Atlantic Ocean, and Landiech Vineyard, to the west of Chateau Lagrézette, both produce Malbec, the estate’s main focus. Rocamadour Vineyard, sixty kilometers from Caillac, produces Viognier.

Michel Rolland, Maguy LeCoze and Alain Dominique Perrin at Le Bernardin

Thirty years later, the two are still close and toasting to their success and good health. We had the chance to join them at a dinner September 27, 2018, that Perrin hosted in honor of Rolland at the New York Times four-star-rated Le Bernardin. Pairing two of Chateau Lagrézette’s silky Malbec wines with two of Chef Eric Ripert‘s sublime seafood dishes, Octopus with Tomato Salsa with Red Wine Molé Sauce, and a combo of Hawaiian Walu and Seared Waygu Beef with a Tomato Summer Roll in Spiced Red Wine Sauce, were both unexpected pleasures.  www.chateau-lagrezette.com 

Chateau Lagrézette aerial view. The estate dates back to 1503.

 

Listen here to our show with Alain Dominique Perrin

Categories
Drink Events

Celebrating a 30-Year Collaboration and Friendship

Michel Rolland, Maguy LeCoze (Le Bernardin) and  Alain Dominique Perrin

September 27Alain Dominique Perrin, owner of Chateau Lagrézette hosted a dinner at Le Bernardin to celebrate his 30-year collaboration with oenologist, Michel Rolland. It was an evening of  toasts between friends.

Recalls Michel, “In 1988, after a brief telephone conversation with Alain Dominique Perrin, then President of Cartier, I went to Château Lagrézette in Cahors. We drove through the vineyards in a convertible car – one that had belonged to Brigitte Bardot. That was classy! The vineyards were less so… the vigor of the vines suggested an over abundant harvest. Alain told me then: “I do not have a cellar; my wine is made at the cooperative. I would like you to oversee the production.

“This was a first for me: to consult for a private client with wines vinified in a “kolkhoz”! I quickly discovered the drawbacks of the cooperative system and immediately warned Alain that my intervention would be useless: “I can’t perform miracles!” Not being a man to take no for an answer, he told me: “I promise you a beautiful Lagrézette winery in just a few years”. The construction of a state-of-the-art gravitational cellar was completed in 1992. A rigorous selection policy was applied, and two vintages were born, Le Pigeonnier and Cuvée Dame Honneur –  which became flagships of the appellation.”

Categories
Eat

Adieu! Joël Robuchon

We did not know Chef Joël Robuchon personally, but we have dined in his restaurants in Paris, Las Vegas, and New York, and his silky mashed potatoes are a Thanksgiving tradition at our table. We adore them! Maybe a little too much sometimes!

The news August 6th of Robuchon’s death from cancer at age 73 raced through the internet leaving many of us needing time to catch our breaths. With an accumulated 31 Michelin Stars and 20 fine-dining restaurants in 12 cities around the world, Robuchon, joins a seat at the angels’ table d’haute cuisine next to Paul Bocuse, Roger Vergé, and other great French chefs who served as mentors to many chefs around the world.

Maybe that’s why the night sky shined a little brighter on August 6. Heaven just gained some more Michelin stars. RIP Chef.

Chef Joel Robuchon (Photo from www.joel-robuchon.com/en)

 

Among the many tributes to Robuchon on Twitter:

The MICHELIN Guide‏ @MichelinGuideUK
Career Highlights of Joël Robuchon The legendary French chef, who died today at age 73, had a career spanning almost 60 years and more than 20 restaurants with a total of 31 Michelin stars….
“As the world takes in the news of the death of one of its most feted chefs, we look back at the career of the legendary Joël Robuchon. The French chef, who ran a chain of French fine-dining restaurants in 12 cities around the world, passed away in Geneva after a battle with cancer. He was 73 years old.” Link to article

Eric Ripert‏  @ericripert Aug 6
Shocked and very sad by the loss of my Mentor Joel Robuchon. The most rigorous, precise, demanding, ultra gifted King of all Chefs… RIP Monsieur Robuchon

French Embassy U.S.‏ @franceintheus
Joël Robuchon was a great ambassador of French cuisine. Named “Chef of the Century” in 1990, he was the world’s most Michelin-starred chef. Let’s honor his achievements by rediscovering one of his signature dish: potatoes purée, the best mashed-potatoes.

As for the recipe for his pomme purée, we selected this version and companion photo (beautifully shot by photographer, Bobby Fisher) from an article written by the late Anthony Bourdain in Food & Wine Magazine in 2016. We read it feeling sad knowing both Bourdain and Robuchon are now gone this year.

Robuchon’s vast creativity can be see in these stunning food shots on  his website. Here is a link: https://www.joel-robuchon.com/en/creations.php#

Mashed Potatoes, Kind Of Robuchon-Style”- link

Food and Wine Magazine 2016 © Bobby Fisher
Categories
Drink The Connected Table SIPS

Sipping Bordeaux Blancs

Many wine aficionados are familiar with the red wines of Bordeaux, but the region also produces exceptional white wines. One of the birthplaces of Sauvignon Blanc, Bordeaux put the art of blending on the map, creating balanced, expressive white wines, many available for under $25.

Dr. Valérie Lavigne is a specialist on aroma and the aging potential of white wines.
Dr. Valérie Lavigne is a global viticulturist and oenologist who is a specialist on aroma and the aging potential of white wines.

We sat down to taste a few Bordeaux Blancs wines with Dr. Valérie Lavigne, well-respected global consultant in viticulture and oenology. Based in Bordeaux, she is a researcher for Seguin-Moreau, affilliated with the Institute of Vine and Wine Sciences (I.S.V.V.). Her primary areas of research include: aroma science, reduction during vinification and aging of white wines, and premature aging of aromas in white and red wines. Valérie is also a consulting oenologist for about 70 crus and renowned estates in France, Spain, Italy, Greece, Portugal and South Africa. She teaches diploma level courses at the University of Bordeaux along with white wine aroma training courses for the Bordeaux CIVB.

Valérie explained different styles of Bordeaux Blanc wines as well as their aging potential, in some cases 15 years or more.

Listen to our SIPS podcast here:

What we tasted:

Château Bonnet 2017 (Entre-Deux Mers), a blend of Sauvignon Blanc (60%), Sémillon (20%) and Muscadelle (20%). This wine had very fresh tropical fruit and lemony notes. Left me craving a dozen chilled raw oysters and a light green salad with lemon vinaigrette. SRP: $16

Dourthe Le Grand Cuvée 2016, 100% Sauvignon Blanc. Zippy, zesty citrus notes make this wine super refreshing. Try with ceviche or goat cheeses. SRP: $11

Clos Floridène 2015 (Graves), a blend of Semillon (50%) Sauvignon Blanc (48%) and Muscadelle (2%). This wine combined citrus (grapefruit, lemon) and white flowers and a tad touch of toast. Tru with a light seafood pasta. Valérie noted the aging potential of this wine is about 10 years. SRP  $29

Learn more about Bordeaux wines and Bordeaux Blanc at www.Bordeaux.com 

Connected and follow #Bordeauxwines

Categories
Drink THE CONNECTED TABLE RADIO SHOW

Meet Champagne Jacquart Cellarmaster Floriane Eznack

For International Women’s Month in March, we’re recognizing inspirational women in wine, spirits, food and hospitality. In this post we spotlight Floriane Eznack, Cellarmaster for Champagne Jacquart.  Floriane works with a cooperative of 1800 grape growers in 60 villages and oversees blending and daily taste-testing for Jacquart’s signature Mosaïque Collection (Brut, Extra Brut, Rosé) and Blanc de Blancs, Jacquart produces a modern-style champagne dominated by the Chardonnay grape in its blends, and with longer aging- 5 to 6 years for vintage wines.   www.champagne-jacquart.com/en

Floriane Eznack

 

 

Categories
Drink THE CONNECTED TABLE RADIO SHOW

Two Grapes Get a Makeover

Recently we attended two tastings that sparked our interest. Neither of the varietals spotlighted were front and center in our minds, and we welcomed the chance to educate our palates and try the wines.

Alicia Linis family has been making Lambrusco wines in Emilia-Romagna since 1910. A fourth generation family member, Alicia was recently in New York at i Trulli restaurant to share her family’s portfolio of LINI 910‘s sparkling wines, one produced in the metodo classico style and the other through the charmat process. She joins us June 7 to discuss why she feels the time is now for Lambrusco

 

Alicia Lini

 

Meunier Steps Out 

The invitation was to learn about Meunier (a.k.a. Petit Meunier), one-third of the Holy Trinity of Champagne grapes, the others being Chardonnay and Pinot Noir. It’s the second most widely grown grape in the region after PInot Noir and the least known. So, nine producers decided to band together to show Meunier some love, which they did at a tasting at Corkbuzz June 6th.

Fanny Heucq‘s family is an organic grower producer in the Marne Valley. She joins us June 7 to share Champagne-Heucqs story and why she feels the time is now to spotlight Meunier.

 

Fanny Heucq

 

Listen to this show on iHeart.com here and please give it a “thumbs up” and share”