Champagne André Jacquart, under the lead of Doyard, represents a modern-style of Champagne de Vigneron.
Like any other wine region, simply covering “Provence” isn’t adequate. To remedy this blanket thinking, we’ll dive into a very unique appellation: Bellet.
The SAUREL family runs a completely biodynamic shop. “Our farm evolved progressively towards farming which respects more and more the environment, the vines, the land and the quality of our wines,” says the family.
Eight French regions have achieved an appellation to produce crémant. Over half of crémant is produced in Alsace; the rest comes from Bourgogne (Burgundy), Limoux, the Loire, Jura, Savoie, Die and Bordeaux.
Though Lirac was officially recognized as such in the 1940s, the area has been known for quality vineyards since the middle ages, famous for fresh, aromatic and structured wines.
Château Lamartine Prestige du Malbec, 2014 is grown on soils comprised of 60% clay-limestone, 20% silex (flinty) clay and 20% limestone by Alain Gayraud, who was born in the château.
Cahors is home to the original malbec. One of the oldest wine regions in France, this relatively small spot is situated along the Lot River in Occitanie. Curious to learn more? Follow the Winophiles Twitter chat on Saturday, September 15, 2018 with our hashtag: #Winophiles.
The September event for our French Winophiles group centers around the region of Cahors.
This designation is Récoltant Manipulant or Champagne de Vigneron — also, Farmer Fizz or simply, grower Champagne. In this model, the winemaker has control over how the grapes are grown and harvested.
Grounded on centuries of experience held by Provençal vignerons and winemakers, the center harnesses a commitment to rosé, part of the Provençal culture for 2,600 years since the early Greeks utilized winemaking methods that resulted in pink-toned wine.
Alsatian Riesling from four soils — the same variety and the same slice of the world, but different land composition.
Côtes de Bordeaux is comprised of Blaye, Cadillac, Castillon, Francs and Sainte-Foy appellations. Look at these growing regions as a sorority of sorts — unique individuals grouped together with a common purpose.
Picpoul’s naming origin means lip stinger for the acidic bite in the mouth of the drinker — this variety is notably high in acid, particularly for such a hot growing region. This explains what makes the grape unique, responsible for commercial thriving as well as ecological.
The Chapoutier label reveals itself in print and in Braille – the tactile language in which characters are felt by the fingertips rather than seen by the eye.
“Smelling and tasting,” said Howell, “our chance to connect with nature.” To take that a step further, our chance to connect with ourselves. How we immerse into and learn about the world from our own impressions.