Chapter 2.1.General View on Wine

Procedures for wine service .

HOW TO OPEN A BOTTLE OF WINE IN A CORRECT MANNER !

(Bottle Openers & Techniques )

The bottle presentation , first of all , is of the out most importance !,the way you handle the bottle ‘till you reach the customer is very important !

DSCF7857My favourite bottle opener Chateau Laguiole

DSCF7932Wine tasting…M/V Century

DSCF1627Clubul Diplomatic Bucharest Wine Tasting

A FEW STEPS & TIPS :

-NEVER SHAKE A BOTTLE WHILE YOU TRANSFER IT FROM THE CELLAR TO THE COSTOMER TABLE !

-MAKE SURE THAT THE WINE HAS THE RIGHT TEMPERATURE !

-BE AWARE OF THE WINE TYPE , BRAND , HOUSE , TYPE OF GRAPES THE WINE IS MADE OF ..AS MANY DETAILS AS POSSIBLE .

-WHEN IT COMES TO OPENING THE WINE SOME STEPS TO BE FOLLOWED;

1.PRESENT THE BOTTLE.

2.ARRANGE BOTTLE WITH THE LABEL TOWARDS THE GUEST THAT ORDERED

3.CUT THE FOIL.

4.WIPE THE UPPER SIDE OF THE BOTTLE WHILE THE CORK IS STILL INSIDE.

5.DRAW THE CORK WITH CARE AVOIDING MAKING ANY SOUND IF POSSIBLE ( to much of an air intake might damage the wine !)

6.WIPE AGAIN THE INSIDE OF THE BOTTLE NECK , AVOIDING ANY CORK REMAINS FALLING INSIDE THE BOTTLE , IN THE WINE .

7.LET THE WINE BREATHE ! ( if necessary only!…according to the wine specs).

Bottle opener

One of the best bottle openers ! Know the Brand??

Here is a short story on the most famous !

Juniper is an aromatic wood; its distinctive fragrance is a much admired feature of this corkscrew.

Chateau Laguiole corkscrews feature graceful curved handles, straight bolsters,and realistic bees decorating the spines.

Manufactured in France, Chateau Laguiole synthesizes French savoire faire (know-how), good taste and the French art of living. Comes with Chateau Laguiole’s own quality, leather snap case. Brushed steel bolsters.

Like Sheffield in England, and Solingen in Germany, Thiers (Ti-YARE) is the cutlery capital of France. Located in Southeast France on the banks of the Durolle River, Thiers has been a center of manufacture for quality cutlery since the Twelfth Century. Today, 75% of France’s cutlery production is located in Thiers.
In the 1980’s, master sommelier and knife collector Guy Vialisdeveloped the Chateau Laguiole corkscrew, a waiters corkscrew both elegant and powerful, with a graceful curved handle and a decorative bee and scrollwork on the spine. Later, the Chateau Laguiole Grand Cru series and the Master Sommelier series were added. Differences in the 3 lines are described . Manufactured in Thiers, France, the Chateau Laguiole Corkscrews synthesize French savoire faire (know-how), good taste and the French art of living.

HISTORY OF THIERS


Like Sheffield in England, and Solingen in Germany, Thiers (Ti-YARE) is THE cutlery capital of France. Located in Southeast France, on the banks of the Durolle River, Thiers has been a center of cutlery manufacture since the Twelfth Century. By the 1300s, Thiers was exporting knives to Italy, Spain and the Netherlands. Once Columbus discovered America at the end of the Fifteenth Century, trade expanded rapidly. At that time, one quarter of the population of Thiers was engaged in knifemaking. Trade continued to flourish, and, by the middle of the nineteenth century, Thiers was trading with Britain and importing steel from England and Germany. Today, 75% of France’s cutlery production is located in Thiers.

GUY VIALIS and CHATEAU LAGUIOLE CORKSCREWS


In the 1980’s, Guy Vialis brought his dual passions as wine waiter and knife collector together, developing a waiter’s corkscrew that was at once elegant and powerful. A descendent of a very old family of wine growers, Guy grew up under the influence of his grandfather, a wine grower who himself was a collector of local knives. Guy Vialis’ creation is the renowned Chateau Laguiole corkscrew, whose curved line is recognizable among all others, and whose smoothness and excellent feel in hand provides a good and faithful companion for correctly serving “our friend” – the Wine! ith handles crafted from a variety of horns and woods.

  • Chateau Laguiole – the “basic” line, with two, squared off bolsters and standard handles

  • Chateau Laguiole Grand Cru – with two stylish, slanted bolsters that add strength to the folding mechanism.

  • Chateau Laguiole “Master Sommelier” – honors Master Sommelier’s of the world, including the winners of the “World’s Best Sommelier” taste-offs, held every 3 years. Each winner is invited to Chateau Laguiole’s workshops to select their “signature” corkscrew handle and leather case. Some of these have 2 bolsters; others are “Barehead”, meaning a corkscrew that does not have a rear bolster.For certain corkscrews in the Master Sommelier series, each Foil Cutter blade is laser engraved with a unique serial number, identifying the corkscrew in this individual way.

All Chateau Laguiole corkscrews incorporate the stamped “bee” symbol and graceful curving decoration on the spine, handles crafted from a variety of horns and woods, and each comes with its own leather snap case for storage and transport.

The wine glasses have to be ready , CLEAN and by the case chilled ( when it comes to serving white wine or champagne .

Bottle Presentation is always important , as part of the Wine Service and IT should not be overlooked .If the Waiter misunderstood the Guest / Client and brought the wrong wine – to which later the Guest / Client will object – the Waiter can now exchange the bottle for one the Guest / Client prefers

Had the Waiter ignored the Bottle Presentation Ritual and opened the bottle without showing it to the Guest / Client for His approval the BOTTLE would have to be RETURNED to storage and may become a LOSS.

Furthermore this Bottle Presentation ceremony shows courtesy to the Guest / Client , regardless of His knowledge about Wines .

WINE GLASSE

Set the correct set of glasses on the table before opening the Wine ( or , if the General Set Up requires , have a set of glasses ready on the table ! ) .Stem Glasses can be used .Some Establishments prefer an “ALL PURPOSE” wine glass

OPENING THE WINE

Please refer to the chapter before ( Bottle Openers & Techniques )

POURING THE WINE

For WHITE WINE :

½ Glass ONLY ! This will allow the wine to remain chilled and to be consumed chilled…FAST.

TEMPERATURE : MAX 11 C

For RED WINE :

¾ Glass ONLY ! The Red Wine has to OXIDISE , TO GET AIR , TRANSFORM , as it always does !

TEMPERATURE: 18 C – 21 C

For CHAMPAGNE :

½ to ¾ !

TEMPERATURE: VERY WELL CHILLED ! MAX 9 C

HOW TO SERVE CHAMPAGNE:

Champagne , the sparkling “King of Wines” , proper for any occasion ( even Breakfast ! ), is the most delightful wine obtainable Champagne can be served with any meal (Champagne BREAKFASTS are not unknown , and it ca be served before , with all courses , and also after the meal. Sparkling Burgundy and other sparkling wines can be served in much the same fashion as champagne. Champagne must be chilled. The carbon dioxide imprisoned in the wine gives to it flavor as well as sparkle.

Before opening Champagne. Bring the chilled Champagne bottle into the Dining Room , place it in an Ice Bucket.

WINE

 Let’s continue now , to talk about some wines , not about the famous ones , we will share with you , dear readers , the specs of a few wines around the world .

It is well known that wine has been around for thousands of years , it has been enjoyed at the lavish parties in the Antique Rome or in Greece and not only…on the Romanian territory cultivation of grapes and production of wine dates back about 8000 years!That alone speaks about tradition and not only…

We’re not trying to disrespect the New World , recte-( Latin ) United States of America , Canada , South America , Australia and a few other so called “new comers” when it comes to wine production , on the contrary we’re trying to present some of their wines as well , just because they well deserve it and they’ve been doing a great job in the past few years !

  In vino vitas , in vino veritas”

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CRI CRI

Castelli Romani D.O.C. Rosso (Red)

D.O.C.= Italy’s highest quality appellation

Castelli Romani means Roman Castles and is a group of small villages to the south-east of Rome. Once, a castle or fortress stood on each hilltop, but in the Renaissance era these were replaced with magnificent palaces for cardinals and noblemen.

Wine has been made in Rome and its environs for several thousand years, that is ever since the Romans learned from the Persians to grow wine. The ancients toasted with wines which are the same that are referred today as the famous wines of Castelli. The first and foremost reason why the D.O.C. wines of Castelli are so good is that the soil in this area is volcanic and the climatic conditions too are extremely favorable and have led to a natural selection of the vines that are once grown on these historic hills.

Grape Varieties: Cesanese, Merlot, Sangiovese, Montepulciano

Harvest: Hand-picked

Alcohol Content: 11 % by vol.

Viniculture Process: Fermentation begins with several days of skin contact

accompanied by frequent remontages and is

completed at controlled temperatures. The wine is

stored in stainless steel vats.

Tasting Notes: Ruby-colored with a full, fruity and vinous nose and a

fresh, dry and balanced palate.

Awards: Gold Medal / Wine Fair Milano

To serve with: At room temperature with cheeses, mushrooms,

red meats and roasts. Excellent with typical Southern

Italian cooking.

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Villa Verde

Montepulciano d’ Abruzzo

D.O.C. (Italy’s highest quality classification)

The region of Abruzzo is east of Rome stretching all the way to the Adriatic Sea and is known for its quality olive oil, saffron and pasta however the Montelpulciano d’ Abruzzo wine is what it is best known for. As an indication of the wine’s popularity it is believed that around 65 % of the production is sold across Italy, while 25 % remains in the region. The final 10 % is exported.

The nearby province of Chieta is known for two facts: it has the highest per capita red wine consumption in the world and it has the lowest incidence of heart disease in the world…

To increase quality the wineries have decreased crop yields and have aged the wines in barriques (a fifty gallon French barrel).

Grape Variety: 100 % Montepulciano

Alcohol Content: 12 % by vol.

Viniculture Process: For fermentation the skin is left in contact with the fermentation juices for several days. The remontages in this phase are frequent, to ensure a better extraction of the fruit. The wine completes the fermentation at controlled temperature.

Tasting Notes: Deeply colored,showing a rich vinous nose with hints of berry fruit and chocolate.Full-bodied,soft palate with supple fruit and a warm round finish.

Awards: Top Recognition / Agricultural Exhibition Bologna,

Gold Medal / Wine Competition Rome

To serve with:Serve at room temperature. Ideal with cheeses, mushrooms, grilled or roasted meats and richly-sauced pastas.

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KINEL ESTATE

Carmenere

Grape Variety: 100 % Carmenere: which is originally a Bordeaux variety but was wiped out in Bordeaux by the phylloxera louse back in the 1800s. However it thrived in Chile as a very vigorous variety and it was in fact believed to be Merlot and also sold at such. Only in 1993 the difference was spotted and corrected.

Region:Bio-Bio Valley in south-central Chile between Argentine and the Pacific Ocean is known as one of the world’s best wine producing regions. This area is characterized for having an ideal climate and soil conditions for the production of quality wines.

Harvest Date: April 10 through 15

Kind of Harvest: Hand-picked

Aging: 2 months in American oak

Alcohol Content: 12.5 %

Vinification process: Selected hand-made harvest comprises grinding and immediate stem removal for further pouring into vat with selected grapevine stock. After alcoholic fermentation wine which includes its own press is pressed and 25 % of the mixture is stored in American oak for 2 months after which it is clarified, stabilized, filtered and bottled; followed by 3 months aging in bottles.

Tasting Notes: Intense bright ruby color. Herb and red pepper aromas. In the mouth, the wine is tasty, very well balanced, medium thickness, silky and round tannins and with a long and agreeable presence.

To serve with: pasta and white meats.

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KINEL ESTATE

Cabernet Sauvignon

Grape Variety: 100 % Cabernet Sauvignon:

Region:Bio-Bio Valley in south-central Chile between Argentine and the Pacific Ocean is known as one of the world’s best wine producing regions. This area is characterized by having an ideal climate and soil conditions for the production of quality wines.

Harvest Date: Mid April

Kind of Harvest: Hand-picked

Aging: 2 months in American oak

Alcohol Content: 13 %

Vinification Process: Selected hand-made harvest comprises grinding and immediate stem removal for further pouring into vat with selected grapevine stock. After alcoholic fermentation wine which includes its own press is pressed and 25 % of the mixture is stored in American oak for 2 months after which it is clarified, stabilized, filtered and bottled; followed by another 3 months aging in bottles.

Tasting Notes: Intense and shiny violet color. Dominant aromas of fresh red fruits like cherries and plums. In the mouth, it is of medium body, very fruity, fresh and with good acidity. Long and agreeable persistence.

To serve with: Red meats, pasta and cheeses.

Awards: Gold Medal / International Catalan Challenge

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TREBBIO CELSUS

Sangiovese di Toscana / ‘Super Tuscan’

Grape Variety: 100 % Sangiovese which is the prime red grape of Tuscany which makes everything from light everyday styles of Chianti to more distinguished wines in specific areas of Tuscany. A ‘Super Tuscan’ like this Celsus Trebbio describes any Tuscan red wine that does not adhere to traditional blending laws and usually implies a richer more full-bodied wine than the more typical Chianti Classico which also uses two white grapes in its blend. The first ‘Super Tuscan’ was created in the 1970s by progressive Italian wine makers. As a result this wine truly represents the new Italian wine sophistication on an international level.

Region: Castello del Trebbio, east of Florence/Tuscany. Originally built as a fortress in the 12th century and in the 15th century it was transferred to the most powerful Medici family which converted it into a ‘Villa’. The wine making estate consists of three vineyards: Piano Verde, Vignale and Bosco.

Harvest: hand-picked

Alcohol Content: 11.8 %

Annual Production: 5,000 cases

Viniculture Process: Mature grapes with full flavor were selected for this wine. The grapes were cooled and than a controlled process of fermentation followed to retain the delicate fruity perfume and freshness. The maceration was reasonably short lasting approx. 5 days. The malolactic fermentation finished in spring. The wine has been filtered before it was bottled.

Tasting Notes: The ruby red color demonstrates its integrity and the good maturation of the grapes; to the nose the aroma of the harvest is recalled with a fresh perfume; in the mouth soft with good acidity. This is an easy drinking wine.

To serve with: a wide range of food especially traditional Italian dishes, cold cuts, mild cheeses.

Awards: Italian Sommelier Association / 5 Grapes Award (5 of 5)

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LA ROMANESQUE

Grape Variety: 50 % Grenache – 50 % Merlot

Grenache Noir (red as there is also a white Grenache grape) is one of the world’s most widely cultivated grapes.

Region: This outstanding wine has been grown in the Provence region of southern France which produces wine for 2,600 years… The medieval village of Beaumes de Venise (Beaumes = Grotto, Cave) is built against a line of reddish sandstone cliffs with their many caves at the southwestern edge of the Ventoux mountains. The nearest town of Avignon is one of Europe’s historically most significant place – from the Popes who ruled the Christian World from their Pope’s Palace in Avignon to the infamous ‘Marquis de Sade’ with his less than saintly reputation.

Alcohol Content: 12.5 % by Vol.

Presentation: Beaume de Venise ‘Shield’ bottle

Tasting Notes: Visual – an intense garnet robe with brick-red tints

Nose – Expressive nose of stewed, jammy red fruits.

Mouth – Soft attack with a slight acidulous taste. Flavor of red

fruits with a touch of spices and liquorice.

To serve with: grilled meats, sausages, most cheeses (room

temperature/slightly chilled)

Awards: Silver Medal / Agricole Paris

Silver Medal / Int’l Wine Fair Orange

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CHATEAU DE BERNE

Cuvee La Bouscarelle

Cotes de Provence

The temperate climate and soil of Provence (which is the southern region of France on the Mediterranean coast line) have always inspired vines to flourish and to produce wines that have earned world acclaim. Provence is the oldest wine growing region in France producing wines for 2,600 years…

Wine making has been a way of life at Chateau de Berne since 1750 and 80 of the 600 hectares are devoted to vineyards. Chateau de Berne also features one of France’s most prestigious luxury Chateau hotels popular as a celebrity-hide-out from nearby St. Tropez and Monte Carlo.

At Chateau de Berne every wine is a subtle mix of nature’s influence and man’s expertise and its wine maker has perfected a balance between the two.

The ‘Bouscarelle’ is a very typical and pleasant provencal wine. The name ‘Bouscarelle’ signifies a beautiful, little provencal bird. As they arrive at the Chateau de Berne’s domain, it is usually a sign that the grapes have ripened and are of very good quality.

Grape Variety: Carignan/Grenache

Carignan grape is the most widely-planted red wine grape in France and found mostly in the southeastern region. Carignan buds and ripens quite late and require a long season.

Grenache grape (noir) is the world’s most widely planted grape used to make red wines and also rose wines. Grenache is also the base varietal for the famous Chateauneuf du Pape and since it originated in Spain Grenache is the dominant variety in the Rioja.

Region: Lorgues near St. Tropez/Provence

Harvest Date: September

Kind of Harvest: Hand-picked

Alcohol Content: 12 % vol.

Viniculture Process: Short maceration from 8 – 10 days. Total de-stemming. (maceration is a process which takes place during fermentation. Red grapes are crushed, then steeped in the juice for several days or weeks during fermentation. This process determines much about color, flavor, tannin and aroma of wine)

Tasting Notes: Deep color with purple tints. Rich aromas of red fruits. Long and fruity flavors with blackberry leaves. A VERY PLEASANT WINE.

Awards: ‘Decanter’ Magazine’s Top Wines

Guide Hachette’ Selection of Best Wines from Cotes de Provence

To Serve with: Grilled meats, Salads

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CHATEAU DE BERNE

Cuvee des Oliviers Red

Cote de Provence

The temperate climate and soil of Provence have always inspired vines to flourish, producing wines that have earned world acclaim. Provence, situated along the Mediterranean Sea is the oldest wine growing region in France producing wines for 2,600 years.

Wine making has been a way of life at Chateau de Berne since 1750 and 80 of the 600 hectares are devoted to vineyards. Chateau de Berne also features one of France’s most prestigious luxury Chateau hotels popular as a celebrity hide-away from nearby St.Tropez and Monte Carlo.

At Chateau de Berne every wine is a subtle mix of nature’s influence and man’s expertise and its wine maker has perfected a balance between the two.

The Cuvee des Oliviers is a very typical and pleasant provencal wine. For the Chateau de Berne the olive tree as featured on the label represents Provence with its authentic and beautiful qualities.

Grape Variety: Carignan (the most widely grown grape in France)

Grenache (Grenache Noir, red as there is also a white grape) one of

the world’s most widely cultivated grapes)

Syrah

Valley:Lorgues near St. Tropez

Harvest: Hand-picked

Viniculture Process: Short maceration from 8 to 10 days, total de-stemming;

(maceration is a process which takes place during the fermentation of the wine in which red grapes are being crushed, then steeped in the juice for several days during fermentation. This time determines much about the color, flavor, tannin and aroma of the wines)

Tasting Notes:Deep cherry color with purple tints. Rich and evolved aromas with smoke and tobacco mainly. On the palate, there are long and fruity flavors with blackberry leaves. Overall – a very pleasant wine!

Awards: ‘Decanter’ Magazine’s Top Wines

Guide Hachette’ Selection of Best Wines from Cotes de Provence

To serve with: Red meats, Pastas, – a perfect ‘every-occasion’ wine

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KINEL PRIVATE RESERVE

Carmenere

Grape Variety: 100 % Carmenere: which is originally a Bordeaux variety but was wiped out in Bordeaux by the phylloxera louse back in the 1800s. But it thrived in Chile as a very vigorous variety and it was in fact believed to be Merlot and also sold at such. Only in 1993 the difference was spotted and corrected.

Valley: Bio-Bio Valley in south-central Chile between Argentine and the Pacific Ocean is known as one of the world’s best wine producing regions.

Harvest Date: April 15 through 30

Kind of Harvest: Hand-picked

Aging: 9 months in French oak

Alcohol Content: 12.5 % by Vol.

Vinification Process: Selected grapevine stock undergo immediate stem removal before fermentation prior to yeast process at stainless steel vats at controlled temperature ranging from 25 to 30 C. After alcoholic fermentation wine is subjected to an after-fermentative maceration for 12 days and further pressed and the dripping-type wine separated from the press-type wine. Aging in new and up to one year old French oak barrels. Bottles are kept in storage for 6 – 8 months.

Tasting Notes: The wine presents an intense red and bright color. It has interesting wild ripe red fruit aromas combined with vanilla and chocolate notes. In the mouth the wine is complex, tasty, very well balanced, rounded and with a long and agreeable persistence.

To serve with: pastas, red meats and medium bodied cheeses.

Awards: Top Recognition/International Wine Challenge

Top Recognition/ World Competion in Brussels

Gold Medal / International Catallan Challenge

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CHIANTI DOCG

TORRE DEI PAZZI

Chianti is Italy’s most famous red wine. It is produced in Tuscany, in strictly delimited areas near Florence. A good quality Chianti from the Chianti area is DOC (the highest quality classification in Italy) however a Chianti DOCG indicates that it is grown in the designated original small wine producing area of Chianti Classico. A DOCG label signifies the high quality of this wine. For too long, Chianti was synonymous with cheap, mass-produced wine (it’s straw-covered flasks were used as candle holders). During the ‘60s and ‘70s, local producers, eager to cash in on the demand for inexpensive and easygoing Chianti, produced with little regard for quality. But over the last decade, the region has completely re-invented itself. In fact the current generation of wine makers is giving Chianti a very good name. By 1984, the production zone for Chianti had swollen far beyond its traditional boundaries, the Italian Government stepped in and the region were Chianti was first defined back in 1716, was renamed Chianti Classico. All other nearby producers were allowed to label their wine simply Chianti. The traditional Chianti blend formula was created in 1872 by Baron Ricasoli, the second prime minister of the newly founded Italian kingdom and a renowned agriculturist.

Grape Variety: 95 % Sangiovese (a typical Italian grape)

5 % Canaiolo (a historical Tuscan grape which becomes part of the

Chianti blend.

Vineyard: Piano Verde, Vignale, Bosco

Alcohol Content: 12.45 % by vol.

Viniculture Process: Famous local wine maker Stefano Casadei selected only mature grapes with full flavor for this wine. The grapes were cooled for one day before controlled fermentation process to retain delicate fruity perfume and freshness. The maceration (= a process which takes place during the fermentation of wine whereby red grapes are crushed, then steeped in juice for several days or weeks. This time determines much about the flavor, color, tannin content and aroma of resulting wine) was reasonably short lasting 5 days. To conserve the maximum flavor the wine remained in steel until it was filtered before bottled.

Tasting Notes: The red color with violet reflexes demonstrates its integrity and the good maturation of the grapes. To the nose, the aroma of the harvest is recalled with a fresh perfume and hints of raspberry. In the mouth, soft, with good acidity. It is best to drink this wine before 2009 to appreciate its flavor and perfume.

To serve with: Traditional Italian dishes, red meats

Awards:5 Grape Award (5 of 5) / Italian Sommelier’s Association

1st Prize / Wine Competition / Siena

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LES PASSE COLLINE

Cotes du Ventoux

AOC (the controlled term of origin which guarantees the highest quality criteria)

From the family of the great Rhone valley wines Cotes du Ventoux benefits from the Mediterranean climate. The discovery of a potter’s workshop along with wine jars, in the heart of the Cotes du Ventoux area, now situates the first wine production area at 3,000 BC. Later on, the Catholic Church, with the Pope residing in the nearby town of Avignon from 1309 to 1414, contributed vastly in developing this wine region. The Cotes du Ventoux were found regularly at the Pope’s table and throughout the centuries this wine was the staple beverage of the French kings as the chosen court wine.

Grape Variety: 95 % Grenache (the world’s most widely cultivated grape)

5 % Syrah

Alcohol Content: 13.5 % by vol.

Presentation: elegant “Venise” shield bottle

Viniculture Process: Vatting (10 days) is a vital step in the process after destalking and crushing. The maturing process takes place in oak barrels.

Tasting Notes: Deep red robe with purplish glints and good fluidity. In the nose, first impression of lively character, good freshness, aromas of small red fruit, finely spicy. In the mouth a fresh attach from a smooth, rounded, lively wine. Agreeable fruity aromas, backed by a touch of liquorice gives it a certain softness. The finish is mouth-filling with quite fine tannins. A pleasant, velvet-smooth wine.

To serve with: Barbeques, red and white meats

Awards: Gold Medal / Vins d’Orange

Gold Medal / International Wine Competition

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NUIT DE HUTTE

Cotes de Provence

Cuvee Nature et Prestige

Nuit de Hutte: translated as ‘night hut’, a branch covered hunter’s stake-out lodge.

The temperate climate and soil of the Provence, the region along the Mediterranean Sea, have always inspired vines to flourish, producing wines that have earned world acclaim. Provence is the oldest wine growing region of France producing wines for over 2,600 years.

The Nuit de Hutte is made by the Wine Masters of “Presquile” or “Almost Island”. A small peninsular that sticks into the Mediterranean four miles south of St. Tropes, the legendary hang-out of Brigitte Bardot. This Cuvee is very special and comes from a very limited and restricted production area, as this stretch of coastline is highly prized as an international resort area, with almost no vineyards remaining.

The area of this Cuvee’s origin is one of the most important places in the world of Christian tradition, because this is were Emperor Constantine, heading back to Rome ca. 313 AD, saw a cross appear in the sky with the legend “In Hoc Signo Vinces” – “In this Sign you shall Conquer”. Constantine made Christianity the state religion…

Grape Variety: 50 % Syrah

40 % Grenache (the world’s most widely cultivated grape)

Region: St. Tropez Peninsular

Alcohol Content: 12.9 % by Vol

Viniculture Process: traditional vinification, crushing, destalking

Tasting Notes: Beautiful deep red, generous aromas with a predominance of wild black current and violet, well structured. It is a generous wine, harmonious and has a long finish.

To serve with: Red meats, red sauce pasta, appetizers, cold cuts/sandwiches

Awards: Gold/Medal d’Or / Wine Fair Avignon

Silver Medal / Palmares

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JANE MOSS

Drummond Hill Red

Western Australia

Jane Moss is a Roseworthy-trained winemaker as she studied wine making and grape growing at Roseworthy Agricultural College, Australia’s leading wine science university. She is part of the famous Moss wine making family in Margaret River, Western Australia. Wine originating from Western Australia are traditionally considered to be the premium Australian wines.

Jane has produced a small range of superb wines and her Jane Moss label – which is now 10 years old – has earned her high prestige in the world of wines.

The name Drummond Hill? – It is the name of the vineyard and the acknowledgement of the ‘Drummond’s’, early settlers who arrived in Western Australia from Scotland at 1853.

Grape Varieties: 59 % Cabernet Sauvignon

27 % Grenache

14 % Shiraz

100 % Western Australian fruit.

Alcohol Content: 13 % by vol.

Vinification: The components of the blend were matured in a combination of older American oak barrels and French oak barrels. After conducting a number of trial blends the final blend was chosen.

Tasting Notes: Color: Bright red with violet tinges. Bouquet: The bouquet of this wine shows red currants, raspberry and spice, which entice you to taste. Palate: reveals a rich powerful wine with considerable complexity. A combination of Cabernet Sauvignon and Grenache gives the wine big fruit flavor and soft tannins making this a most enjoyable wine.

To serve with: Red and white grilled meats, pastas

Awards: Gold Medal / Royal Melbourne Wine Show

Silver Medal / Royal Adelaide Wine Show

Gold Medal / Cowra Wine Exhibition

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DOMAINE ROZES

Cabernet Sauvignon

Located in the Languedoc-Roussillon area of southern France this winery has been in the same family for over 2 centuries. The beginning of the vineyards of Domaine Rozes and its family tradition of wine making have its roots as far back as 600 BC when the Greeks colonized the region before the Romans arrived. The vineyards of Domaine Rozes are in the hottest region of France, blessed with fine sunshine and overlooking the Mediterranean Sea.

All bottles of Domaine Rozes’ production are numbered expressing the family’s preference of top quality to quantity.

Grape Variety: 100 % Cabernet Sauvignon

Alcohol Content: 12.5 %

Viniculture Process: traditional, in fermentation tanks

Tasting Notes: Deep rich ruby color with dark reflections; intense and concentrated smell with fine notes of liquorize and black fruits in jam; In taste rich, plump and ripe with liquorice spices and ripe fruits notes. The final is sumptuous with a fine grain of tannin. Good persistence.

To serve with: lamb, fine grilled meats, cheeses

Awards: Gold Medal / Concours des Grands Vins

Gold Medal / Concours des Grands Vins

Silver Medal / European Masters

Top Recognition / Hachette Wine Guide

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DOMAINE SUMEIRE Red

Cotes de Provence A.O.C. (AOC= the controlled term of origin

guaranteeing the highest quality)

Provence, the French region at the Mediterranean Sea, is producing wines for 2,600 years.

The SumeireFamily, one of the oldest noble families in France, has been growing wine at their three (3) castles (chateau) for over 500 years. Their vineyards are among Europe’s oldest .

In homage to the ideal wine growing climate of the Mediterranean Sea the Sumeire Family has received permission to reproduce a painting by Van Gogh depicting the Mediterranean Sea for its wine’s beautiful label.

This wine is organically grown without chemical pesticides or herbicides.

Grape Variety:Syrah,Grenache,Mourvedre(rarely cultivated grape in France)

Harvest: by hand

Alcohol content: 12.5 % by vol.

Viniculture Process: Traditional vinification in stainless steel tanks and ageing in ancient oak casks.

Tasting Notes: Medium bodied with a ripe black fruit nose and silky tannins.

To serve with: Beef, lamb, grilled meats

Awards: 2 stars by Hachett Wine Guide

Gold Medal / Wine Exhibition Marseille

Top Recognition / Vinalies International, Wines of the World, Paris

Star Award / Gault Millau Wine Edition

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DOMAINE SUMEIRE White

Cotes de Provence AOC (AOC-controlled term of origin guaranteeing the

highest quality)

Provence, the French region at the Mediterranean Sea, is producing wines for 2,600 years.

The Sumeire Family, one of the oldest noble families in France, has been growing wine at their 3 castles (chateau) for over 500 years. Their vineyards are among Europe’s oldest.

In homage to the ideal wine growing climate of the Mediterranean Sea th Sumeire Family has received permission to reproduce a painting by Van Gogh depicting the Mediterranean Sea for its beautiful label.

This wine is organically grown without chemical pesticides or herbicides.

Grape Variety: Ugni Blanc (the most widely planted white grape in France)

Clairette (one of the oldest grape varieties, hot-climated)

Rolle (cultivated in Provence and Corsica it is considered as one

of the up and coming grape varieties)

Harvest: by hand

Alcohol Content: 12 % by vol.

Viniculture Process: Traditional vinification in stainless steel tanks, cooling system used during and after harvest.

Tasting Notes: Crisp and light with a mandarin peel and anis seed nose.

To serve with: Seafood, fish, salads, apperitive

Awards: 2 stars by Hachett Wine Guide

Gold Medal / Wine Exhibition Marseille

Top Recognition / Vinalies Internationale, Wines of the World, Paris

Star Award / Gault Millau Wine Edition

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LES VIGNERONS D’ESTEZARGUES

Cuvee les Airs

Cotes du Rhone

The region of ‘Cotes du Rhone’ in France has a specific climate which main characteristic is the famous wind ‘Mistral’. This cuvee is called ‘The Air’ because of its windy ‘terroirs’ (terroir >ground/land). The soils are located on an old terrace made out of small pebbles. The exposure is maximized at the top of the slope and is fully facing south. Strong windy periods ensure a natural ventilation of the vine stocks.

Ten (10) winemakers have been working on this special cuvee by sharing their knowledge and joy into this very special wine which is the result of a variety of different terroirs and styles.

Grape variety: Grenache, Syrah, Mourvedre, Carignan

Appellation: Cotes du Rhone Village

Harvest Date: September

Kind of Harvest: Hand-picked

Vinification Process: Cuvee ‘Les Airs’ is non-filtered in order to preserve its freshness and softness and is considered an Organic Wine. The vinification process does not use any SO2 and is made at cold temperature to extract much more fruit. The wine is vinified without sulfur and yeasts and is fermented at low temperature with approx. 15 days cuvaison. The main varieties are Grenache and Syrah while Mourvedre and Carignan are added in small quantities to complete the wine.

Tasting Notes: This wine is of great purity with soft and silky tannins. The first aromatic impressions reminds of black fruit like black currant, spices (black olives, pepper…) and a light minerality. The full maturity of the Grenache and Syrah is expressed through these pallets of aromas. The wine is well structured and has a smooth and long finish.

Serve slightly chilled to all types of meat.

CHATEAU DE BERNE

Cuvee Tradition

Cote de Provence

The temperate climate and soil of Provence have always inspired vines to flourish, producing wines that have earned world acclaim. Provence is the oldest wine growing region in France producing wines for 2,600 years.

Wine making has been a way of life at Chateau de Berne since 1750, and 80 of the estates 600 hectares are devoted to vineyards. Chateau de Berne also features one of France’s most prestigious luxury Chateau Hotels popular as a celebrity hide-away from nearby St.Tropez and Monte Carlo.

At Chateau de Berne every wine is a subtle mix of nature’s influence and man’s

expertise, and it’s wine maker has perfected a balance between the two.

The Cuvee Tradition is the Chateau de Berne’s most prestigious wine and one of the best wines that Provence has to offer.

Grape Variety: Syrah/Grenache/Cabernet Sauvignon

Valley: Lorgues between Draguignan and St. Tropez

Harvest Date: September

Kind of Harvest: Hand-picked

Vinification: Total de-stemming, fermentation at 28C, two weeks in vats below 28C

Tasting Notes: Deep red, nice intensity. Fruity at first smell, than hints of red fruits (black and red currant), well balanced mouth, rich and spicy. Long presence at the end of mouth

Serve at 16 C with red meats, cheeses

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CHATEAU PECH-CELEYRAN

Cabernet Sauvignon

The Chateau with its winery and vineyards is located in the Languedoc region of southern France: a region internationally well known as a premier wine producer as it focuses on high quality, rather than high quantity.

The Chateau and its winery is owned and operated by the St. Exupery Family for many generations. It came into their possession by female descendancy from the original owner, the Lord of Celeyran, which was the grandfather of the world-famous painter Henri de Toulouse-Lautrec.

Grape Varieties: 100 % Cabernet Sauvigon

Alcohol Content: 12 % by volume

Viniculture Process: The vineyard is divided into parcels, which means that only the grapes of maximum quality and maturity are harvested. After manual de-stemming and crushing, fermentation takes place in temperature-controlled tanks followed by gently pressing and 8 months of maturing before bottling.

Tasting Notes: Intense, dark ruby color which is typical of the wine produced using Cabernet Sauvignon grape variety on the terroir ‘Cotes de Perignan’. The nose is powerful, with aromas of mature fruits, prunes and blackcurrant. In the mouth the wine is well-balanced and the palate is enhanced by spicy touches of grey pepper.

To serve with: Beef, lamb, Pasta, Smoked/Marinated/BBQ Meats, Spicy Sauces

Awards: Gold Medal / International Wine Expo, Paris

Silver Medal / Vinalies Internationale, Wines of the World, Paris

Gold Medal / International Wine Challenge

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VILLA VITAS

Sauvignon Blanc

The Vitas Family has been growing and producing wines on their noble estate since 1907. This palatial Italian villa is surrounded by 60 hectares of vineyards and is located in the region of Friuli northeast of Venice. This area was known as ‘Aquileia’ during the Roman times and was than already a major wine producing region more than 2,000 years ago.

The whole wine making process is managed entirely by the Vitas Family. The influence of the Adriatic sea, the warm ‘Sirocco’ and the dry alpine north winds, together with a friendly sun with the absence of night frosts are the ingredients of a perfect micro-climate for vine-growing. The grapes reach their excellent characteristics thanks to a careful selection during the harvesting and an constant care devoted to the vines, which are cultivated according to traditional methods.

The plant-protection campaign in the Vitas vineyards is carried out with natural products, bio-compounds and natural fertilizers.

Grape Variety: 100 % Sauvignon

Vinification: In stainless steel tanks with a periodical pumping over of the must to prevent clarification. Further ageing takes place in bottle for at least 3 months.

Tasting Notes: Bright straw yellow color with elegant greenish overtones. Bouquet is intense, elegant and complex with a wide varieties of sensations that go from the fruity touch of white flesh fruits and citrus fruits to the characteristic vegetal hints of sage, fig and tomato leaf. Slightly undercover interesting nuances of elder, thyme, acacia and a pleasant mineral hint can be discovered.

Tasty palate with a soft and velvety body that suggests the discovery of further potentialities. The palate confirms the fruity and typical touch perceived by the nose. Fresh and rich body, a very long finish, with a warm and aromatic note.

To serve with: excellent as an aperitif with hors-d’oeuvres, white meat entrees, perfect for the ‘noble’ fish dishes. Matches well with soups and delicate cheeses.

Serve cool (12 C): put the bottle in refrigerator a couple of hours before serving. Avoid the bottle to chill too fast because it could alter the organoleptic balance of the wine.

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VILLA VITAS

Refosco dal peduncolo rosso

The Vitas Family has been growing and producing wines on their noble estate since 1907. This palatial Italian villa is surrounded by 60 hectares of vineyards and is located in the region of Friuli northeast of Venice. This area was known as ‘Aquileia’ in the Roman times and was than already a major wine producing region more than 2,000 years ago.

The whole wine making process is managed entirely by the Vitas family.The influence of the Adriatic Sea, the warm ‘Sirocco’ and the dry alpine north winds, together with a friendly sun with the absence of night frosts are the ingredients of a perfect micro-climate for vine-growing. The grapes reach their excellent characteristics thanks to a careful selection during the harvesting and a constant care devoted to the vines, which are cultivated according to traditional methods.

The plant-protection campaign in the Vitas vineyards is carried out with natural products, bio-compounds and natural fertilizers.

Grape Variety: 100 % Refosco (a typical grape of the Friuli region) which produces the bold, flavorful REFOSCO DAL PEDUNCOLO ROSSO – the name refers to the color of the tiny stem holding the grape to the stalk).

Alcohol Content: 13 % by vol.

Vinification: carried out in s/s tanks for about 8 months. A further ageing is carried out in the bottle for at least 3 months.

Tasting Notes: Intense sight with lively ruby color and violet reflexes. Rich and full bouquet with suggestions of wild black berry, raspberry and plum. Besides the fruity notes, this complex bouquet offers a wide variety of sensations like liquorice, sweet spices and a smoky taste. Its palate is of full taste and great structure. This Refosco is an inviting, gentle and soft wine which thanks to its marked freshness and tannic strength has a particularly long life.

Ageing: After 5 to 7 years it assumes a bouquet of faded violets and dried plums.

To serve with: game, poultry, fat meats, grilled vegetables, spice dishes (curry etc) at room temperature (18 C).

Awards: 1st Prize / Italian Wine Guide for DOC Aquileia

Gold Medal / Wine Guide – Friuli

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DOMAINE PIED REDON Red

Beaumes-de-Venise Villages

This wonderful wine has been grown in the Provence region which produces wine for 2,600 years… The medieval village of Beaumes de Venise (‘Beaumes’ means Grotto or Cave) is built against a line of reddish sandstone cliffs with their many caves at the southwestern edge of the Ventoux mountains. The nearest town Avignon is one of Europe’s historically most significant place – from the Popes who ruled the Christian world from their Pope’s palace in Avignon to the Marquis de Sade with his less than saintly reputation.

Grape Varieties: 75 % Grenache, 25 % Syrah

Terroir: Vines located on the Domaine Pied Redon–terraces on slopes facing full south.

Vinification: Traditional, with temperature control, de-stemmed harvest, vatting time 10 days;

Tastting Notes: Visual: Ruby robe, slightly purple glints, brilliant disk;

Nose: Pleasantly aromatic nose, evolving to tones of leather, roasting coffee, cocoa and crystallized fruits.

Mouth: Great aromatic richness, frank and clear, with fine tannins and the nose aromas, full of crisp freshness and fruit.

To serve with: grilled red meats, duck, steaks, roasts and tasty casseroles

Awards: Gold Medal / Vins d’Orange, Agricole Paris

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VACQUEYRAIS

AOC Vacqueyrais (AOC – the highest regional source classification for French wines

Vacqueyrais is a medieval wine village located in the northeastern part of the Provence region. Its origins go back to the Romans and in the 11th century the ‘Templer Knights’ arrived and built a fortress and a chateau in the 1400s.

Vaqueyrais is in the region of the Rhone Valley ‘Cotes de Rhone’ wines as well as having its own outstanding appellation ‘Vacqueyrais’.

Grape Varieties: 80 % Grenache one of the world’s most widely cultivated grape and does very well in France’s hot and dry southwest regions

20 % Syrah

Vinification: Grapes are harvested at full maturity. After a short cold contact maceration, juices are delicately extracted by traditional press. Alcoholics fermentations take place with controlled temperatures at 28 C. Long maceration time (20 days) in concrete vat only.

Tasting Notes: Beautiful deep crimson robe, vermilion rim, brilliant and clear. Nose: good expression of very ripe black fruit: blackberry, blackcurrant. Airing brings out freshness backed up with fine notes of spices and tobacco. Mouth: Initial powerful, robust impression. Very solid, tight tannins, but not drying. The finish leaves a lovely fruity mouth. A wine to lay down a little longer to soften the tannins.

To serve with: red meats, grilled cuts, game or strongly flavored stews or casseroles at 16 – 18 C.

Awards: Silver Medal / International Wine Challenge London

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CUVEE DU CEP D’OR

Cotes de Provence

Cep d’Or means the golden wine stock’.

The temperate climate and soil of Provence, the region along the Mediterranean Sea, have always inspired vines to flourish, producing wines that have earned world acclaim. Provence is the oldest wine growing region of France producing wines for 2,600 years.

The Cep d’Or is made by the Wine Masters of ‘Presquile’ or ‘almost island’, a small peninsula that sticks into the Mediteranean four miles south of St. Tropez, the legendary hang-out of Brigitte Bardot. This wine is very special and of very limited production area as this stretch of coastline is highly prized as a resort area that almost no vineyards remain. This vineyard has been saved by French agricultural preserve laws. The area of the Cep d’Or vineyards is one of the mostimportant places in the world of Christian tradition, because this is where Emperor Constantine, heading back toward Italy ca. 313 AD, saw a cross appear in the sky with the legend “In Hoc Signo Vinces” — “In this Sign you shall Conquer”. Constantine made Christianity the state religion…

Grape Variety: 40 % Syrah, 40 % Grenache, 20 % Carignan

Grenache is one of the world’s most widely cultivated grape and Carignan is the most widely grown grape in France.

Region: St. Tropez Peninsula (‘Presquile’), Provence, France

Harvest date: End of August

Kind of Harvest: Hand-picked

Alcohol Content: 12.8 % vol

Viticulture Process: traditional vinification, crushing, destalking with shorter or longer vatting time depending on the year. Presented in elegant long-neck bottle.

Tasting Notes: With its lovely ruby hue, it borrows most of its aromas from small red fruits. Delicious, tender and easy to drink, it correspondents exactly to what you expect from a unique Cotes de Provence.

Awards: Gold Medal / Wine Fair Avignon

Silver Medal / Wine Exhibition Palmares

To serve with: Grilled meats, Salads

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KINEL ESTATE

Chardonnay

Grape Variety: 100 % Chardonnay

Region: Bio-Bio Valley in south-central Chile between Argentine and the Pacific Ocean is known as one of the world’s best wine producing regions. This area is characterized by having an ideal climate and soil conditions for the production of quality wines.

Harvest Date: Mid March

Kind of Harvest: Hand-picked

Alcohol Content: 13.0 % by Vol.

Viniculture Process: Selected hand-picked harvest in 18 kg boxes, stem-removed, cooled and macerated from 6-8 hours in the press. Fermentation is carried out in stainless steel tanks at a controlled temperature of 12-16C to preserve scent of fresh and ripe fruits. After one month alcoholic fermentation wine is stored for 2-3 months before being clarified, stabilized and filtered.

Tasting Notes: Interesting yellow and bright color. Scents of citric fruits, fresh pineapple and banana. In the mouth the wine is complex, tasty, balanced of medium thickness, fresh and very persistent.

To serve with: Seafood, appetizers, Salads

Awards: Gold Medal / International Catalanian Challenge

Top Recognition / International Wine Challenge

Top Recognition / World Competition Brussels

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Le “R” de Rasteau

Cotes du Rhine Villages

Rich red color and a quite complex nose of fruit, such as blackberries with a touch of Provence spices and earth; a rich concentrated palate, moderately tannic with a reasonably deep finish. A big smooth wine, less rustic than you expect from a Rasteau. Grapes are 30% Syrah, 50% Grenache and 15% Mourvèdre from 40 year plus rootstock. Drink within 3 – 5 years. It retails at Euro 7,90 from the caveau.

Deep red color, a nose of blackberries with a slight touch of pepper and a rich full bodied palate. Slightly less tannic but definitely more rustic than the Prestige. Made of 70% Grenache, 20% Syrah,and 10% Mourvèdre. Drink within 2 – 4 years. Retails at Euro 6,50 from the caveau. Why is it called le “R” de Rasteau? You guessed it, because Rasteau starts with an R.Two very nice reds to put in ones wine cellar at still reasonable prices. Enjoy with a good Porterhouse steak. If you are here in the Provence a Gardianne de Taureau would be great, a beef stew from the wild Camargue cooked in red wine with black olives and fresh Provençal herbs.

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CHATEAU HAUT NOUCHET

La Grande Reserve – 2001

History:
Marcel Vayssière, Mayor of Martillac, member of the French Senate, purchased Haut-Nouchet in 1889. He turned it into a model estate, with a perfectly tended vineyard that produced both reds and whites with unforgettable aromas. Etienne Vayssière followed his father and enlarged the estate, but the following ties were difficult: wars, economic crises and their effects on the wine market did in the estate, which was put up for sale on his death in 1970. The land was bought for housing. When Lucien Lurton saved the estate, the vines had already been pulled up. With the aid of his son Louis, he replanted the 38 hectares, giving absolute priority to the Cabernet Sauvignon, the noble variety of Graves. 1986 was the vintage of the renaissance of Haut-Nouchet. Lois Lurton took the estate in 1992. Since 1993 the wines of Haut-Nouchet have been recognized as “wines of agro-organic culture”. A very well performing cellar was built in 1995. Domaine du Milan is the second wine of Château Haut-Nouchet. Milan is the name of the streams that arise in Haut-Nouchet

Vineyard area: 28 hectares in red and 11 in white.

Grape varieties: Red: Merlot 28%, Cabernet Sauvignon 72%
White: Sémillon 22%, Sauvignon 78%

Soil: Pyrenean gravel on a limestone base.

Making and maturing
Louis Lurton is convinced of the merit of ecological methods, both in the vineyard and in the winery. The red wines are vinified to respect the fruitiness of the wine. The latest techniques of thermo regulation are applied. For the whites, the grapes are harvested by hand and pressed in a pneumatic press. After double juice setting, the wine ferments in oak casks and is matured on its lees for six months.

Wines and dishes:
The reds of Haut-Nouchet enjoy the company of unsophisticated dishes such as rib steak à la Bordelaise, a rabit stew with wild thyme, a tart of pink mushrooms or a fruity comté cheese. For the whites, the most suitable is a Bethmale or a goat’s cheese, and with cooked seafood and shellfish they are outstanding.

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CHATEAU DUPLESSIS – HAUCHECORNE

MOULIS CRU BURGEOIS – 2000

Le Château Duplessis faisait partie du domaine que possédait en Guyenne la famille d’Armand du Plessis. Il brûla et il n’en reste aujourd’hui que d’épaisses murailles sur lesquelles s’appuient des constructions plus récentes.

Il y a plus d’un siècle, cette propriété fut partagée entre les deux beaux-frères Fabre. La partie qui nous intèresse appartenait à Monsieur HAUCHECORNE, courtier renommé de la place de Bordeaux.

C’est ensuite la maison Delor, très réputée, qui acquiert ce cru à la fin du XIX eme siècle et fait procéder à d’importants aménagements, dont la construction d’un vaste chai pour l’élevage des vins en barriques ainsi qu’un cuvier modèle.

La Société des Grands Crus Réunis s’en porte acquéreur au début des années soixante; Lucien Lurton devient en 1973 l’actionnaire majoritaire de cette société. Depuis juillet 1992, il en a confié la gérance à sa fille Marie-Laure qui travaillait déjà sur les propriétés familiales depuis 1984.

Elevage :En fût pendant 10 à 18 mois pour le grand vin (20 à 25% bois neuf chaque année), en cuve et partiellement en barriques pour le second vin.

Encépagement :– Cabernet-Sauvignon : 23 %
– Cabernet-Franc : 11 %
– Merlot : 64 %
– Petit Verdot : 2 %

DOMAINE BACHELET

ARANGES 1er. CRU LA FUSSIERE

Medium to light red. Disconcertingly a little spritzy on the glass. First nose is faint. Soft cherry, vague strawberry aromas. Whiff of oak. Red currant vim. Second nose purple flowers. On the palate medium-acidity, astringent, slightly green, red currant, stalky edge, light to medium bodied. Some toast on the finish. A bit mean on the fruit but a potent kick. The thin fruit body and greeness of this wine is a stark contrast with the 2005 from neighbouring Cote de Beaune village Santennay Sunny 2005 should be rounder and richer.

The Maranges appellation is the least well known Cote d’Or appellation and the wine is hard to find outside France. Created in 1989 it is the southern-most Cote de Beaune vineyard near Santenay. The 1er Crus do not match the quality of the 1er Crus of the more famous Cote d’Or vineyards. Nevertheless big name producers like Domaine Leroy, Joseph Drouhin, Louis Latour produce Maranges. Not obvious why the Jures-Gourmet de la Confrerie des Chevaliers du Tastevin selected this under par effort. In 2005 the appellation produced 6,582 hectolitres of red wine. For comparison Marsannay produced 5,600 hectolitres of red in 2005.

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MERCUREY LES CARABYS 2005Chanzy Frères

First Bordeaux, then the Rhône Valley, now Burgundy; we are laying before you the third knockout vintage from a truly glorious year. However much Claret and Rhône you may already have ordered for your cellar make no mistake, vintages like this in Burgundy do not come round all that often. So sell the house in Cornwall, mortgage the grouse moor and spend a little more money on some fantastic wines to lay down!
The key to 2005 in Burgundy was, as in other parts of France, the perfect weather conditions; dry but never too hot, allowing for a long, slow ripening. A storm in mid-September, just before the harvest, helped to swell the grapes and avoid over-serious tannins. The health of the grapes was so good that growers were not worried if the malo-lactic fermentation went on until the middle of the summer – long fermentations of Pinot
In contrast to Beaujolais, which we decided not to offer, success in Burgundy was uniform throughout the Côte d’Or and Côte Chalonnaise. These are wines with a firm backbone of ripe tannin and the purity of fruit, flesh and ripeness to see things through to a glorious maturity.

A rather more substantial wine than the Rully, once again in keeping with the style of this, potentially the finest of the appellations on the Côte Chalonnaise. A touch of new oak was evident at the time that we tasted, but the finish was reassuringly long and scented, giving us every confidence that the fruit will come out comfortably on top.

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LE PAGE DE TOUR DE BESSAN MARGAUX 2001

The Château la Tour de Bessan vineyard is situated in Cantenac at the heart of the Margaux appellation. Owned by Lucien Lurton since 1972 and run by Marie-Laure Lurton-Roux since 1992, the estate is made up of 19 hectors of vines – 39% Cabernet Sauvignon, 36% Merlot and 24% Cabernet Franc, on quaternary Graves soil. The vines are about 25 years old and the farming is thoroughly planned and thought-out – manual harvests of Merlot and Cabernet Franc which are separated by hand at the foot of the vine and then on a separation table, are then de-stemmed by machine. Mechanical harvests of the Cabernet Sauvignon (to collect the grapes at optimum maturity), are separated and de-stemmed by the machine before being crushed.

The impressive, contemporary steel structure, conceived by the architect Vincent Defos du Rau, stands in the middle of the vineyard, in stark contrast with the neighbouring Médoc châteaux. The tasting room offers a view of the vinification cellar below and of art work poised above the winemaking tanks.

Tips on serviceServe at18°

Fish stewed in red wine, pan-fried salmon, Bordeaux-style lamprey, roasted red meats, duck breast fillet with shallot sauce, beef tournedos Rossini, veal liver with raspberry vinegar, soft ripened cheeses – Brie, Coulommiers, Fougeru…
Eye-A beautifully deep, intense colour with violet and crimson reflections turning a tender colour towards the edge of the glass. The wine has begun its evolution although its colour indicates it is in the prime of its youth. Bright, shining and limpid with velvety nuances, it also offers a good concentration in the glass.
Nose-A lovely nose with initial aromas of milky coffee, pepper, vanilla, licorice, blackberries, blackcurrants and cherries, all melting together in perfect harmony. On aeration, the wine gains in complexity with soft spicy notes, cinnamon, white tobacco and smoked scents. These notes of its ageing melt beautifully into its opulent fruity frame. A real seductress…
Palate-On the palate, there is a beautifully soft and supple bouquet. The wine becomes more full and voluptuous as its extraordinary fruity side develops alongside the pleasant notes of its ageing, just as we found on the nose. The structure is even more tender in its youth but brings freshness to the combination with a final minty note. The wine has a good length which indicates its fabulous ageing potential.

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CHATEAU MOULIN BELLEGRAVE

SAINT-EMILION 2000

GRAND VIN DE BORDEAUX

APPELLATION : Saint Emilion

GRAPE VARIETIES : 80% Merlot – 20% Cabernet

COLOUR : Beautiful dark red colour

BOUQUET : Very ripen red fruit aroma with herbaceous and spicy notes

TASTE : Great red fruit flavours, with chocolate notes, nice complexity, full bodied, balanced wine

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COTE DE BEAUNE VILLAGES 2000

DOMAINE BACHELET

The Bachelet brothers are traditionalist, they limit the amount of pesticides used in the vineyards and use only organic fertilizers when necessary. Cote de Beaune Villages are soft, easy drinking Pinot Noirs.
Here is a juicy, easy drinking Pinot Noir with cherry and currant fruit accents.

Denis Bachelet runs his ten-acre domaine virtually single-handedly. You must count what he produces in each category – from Charmes-Chambertin downward – more in dozens of bottles rather than in hundreds of cases. Low yields are crucial, in Bachelet’s view, and the wines are concentrated, understated, intense, elegant and subtle, even at the Côte de Nuits-Villages level.

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CHAMPAGNE GARDET BRUT

The family’s vineyards are spread over 7 hectares in the “Premier cru” areas of Chigny les Roses, Ludes and Rilly la Montagne.

The rest of the grapes are bought from around thirty proprietors with whom Gardet have long standing relationships.
Their vineyards are situated, principally, among the top Crus of Champagne(the Montagne de Reims, The Côte des Blancs…).

Every year Gardet selects a number of top cuvees to join their Reserve wines which are aged in 100 years old oak vats, and later on married with younger wines to produce the harmony and continuity of Gardet Champagne.

The bottles are then taken down into the coolness and tranquility of our old vaulted cellars, for the “prise de mousse”, the second fermentation and further ageing.

So after years of patient work the wines have acquired the particular style of fragance,maturity and finesse and the right to bear the noble name of CHAMPAGNE GARDET.

The story of Champagne GARDET began at the end of the 19th Century with Charles GARDET (1870-1913).He was a director of a small House in Mareuil sur Ay which has since disappeared.

In 1895, he created his own Marque at Dizy and, later, EPERNAY.

His son, Georges(1895-1952), revived the House during the Twenties and moved his cellars to Chigny les Roses in the heart of the Montagne de Reims to facilitate the development of the business.

Since then, our House has been guided by successive members of the family, following the policy laid down a century ago to respect tradition and to take the greatest care in producing top class Cuvees.

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J.M. GREMILLET CHAMPAGNE BRUT

Our family has been winegrowers for several generations and in 1979 my father decided to create our own Champagne. Our estate composed of 25 hectares of vineyards is situated in a small village 45 kilometres from Troyes, the historic capital of Champagne, 180 kilometres south of Paris. The vines from which our Champagne is produced lie on steep, sun-drenched hillsides. Our very first steps led us toward the different export markets and today our Champagne is sold in more than 75 countries and 70 different embassies and consulates throughout the World have selected our Champagne.

In Guyana every successful launch of the Arianne is celebrated with our Champagne. One out of every 1000 bottles of Champagne sold in the World was produced in our cellars. Today, my father’s dream has become reality. My brother and I have also joined the company. We are proud of what we have accomplished and are now all working together to continue with our successful venture.

Even as a young boy he was fascinated by champagne.His childhood dreams were filled with efforts of trying to solve the mystery of this fantastic bottle as if it was the most important thing in life. Champagne was always surrounded by such magic ; the noisy time of the grape harvest with the hearty laughter of the pickers, the pressing of 4000kg of grapes that had to yield exactly 2550 liters of sweet grape juice , the bubbling fermentation of the grape must in the vats which slowly clears and changes into wine ; the decanting of the wine from the vats and the delicateness of its aromas ; and finallyall of the other operations that take place.

A few more tips

Genuine collectors thrive on an invigorating blend of passion and discipline. Their collections are purposefully designed, and exhibit a pronounced sense of order. True collectors do not merely create a cellar and stock it; they carefully select their wines according to their developed interests. Beginners should spend a few years enjoying a wide variety of wines before focusing their acquisitive energies on those regions and producers they like best.

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Because Bordeaux and Burgundy age well and have proven track records for both long-term drinkability and resale value, the majority of collectors gravitate toward these regions. California’s premier Cabernet Sauvignons are also much-sought-after trophies for collectors, particularly the so-called cult Cabernets, whose modest annual productions sell out to enthusiasts a year before their release. Yet the status accorded these three high-profile areas has not blinded collectors to the appeal of others. Older Rioja from Spain, for example, offers age-able wines of considerable character: The 1954, 1965, 1970, and 1981 vintages are all worthy. Wines from the Rhône region of France, too, are complex, satisfying, and long-lived.

Wine as Investment

As for the investment value of wines, most serious collectors agree that, in any given region, there are only 10 or 12 producers whose wines consistently can consistently be counted on to appreciate over time. Wines from such producers as Harlan Estate, Coche-Dury, or Château Cheval Blanc have certainly increased in value in recent decades. Because the best are always in short supply, they might be deemed as being of investment-quality. However, experienced collectors caution against purchasing any wine with the expectation that its value will steadily increase with time. The true dividend is in the enjoyment a high-quality wine provides.

Most Collectible Vintages of the Past 25 Years

The following are our choices for some of the top vintages of the past 25 years, by region. We have recommended collectible wines for both recent and older vintages.

Argentina (Red)

Top Recent Vintage: 2005
Our Recommendation: Achaval-Ferrer Finca Altamira Mendoza 2005
Top Older Vintages: 2002, 2003
Our Recommendation: Viña Cobos Malbec Marchiori Vineyard Mendoza 2002

Australia

Top Recent Vintage: 2005
Our Recommendation: Clarendon Hills Astralis Clarendon 2005
Top Older Vintages: 1986, 1990, 1998
Our Recommendation: Penfolds Grange 1990

Bordeaux (Left Bank)

Top Recent Vintage: 2005
Our Recommendation: Château Haut-Brion Pessac-Léognan 2005
Top Older Vintages: 1986, 1989
Our Recommendation: Château Pichon-Longueville-Baron Pauillac 1989

Bordeaux (Right Bank)

Top Recent Vintage: 2005
Our Recommendation: Château Ausone St.-Emilion 2005
Top Older Vintages: 1982, 1998, 2000
Our Recommendation: Château Le Pin Pomerol 1998

Burgundy (Red)

Top Recent Vintage: 2005
Our Recommendation: Louis Latour Clos de la Roche 2005
Top Older Vintages: 1985, 1996
Our Recommendation: Claude Dugat Griotte Chambertin 1996

Burgundy (White)

Top Recent Vintage: 2002
Our Recommendation: Joseph Drouhin Marquis de la Guiche Montrachet 2002
Top Older Vintages: 1985, 1996
Our Recommendation: Coche-Dury Corton-Charlemagne 1996

Chile

Top Recent Vintage: 2005
Our Recommendation: Viña Montes Alpha Apalta Syrah 2005
Top Older Vintages: 1999, 2003
Our Recommendation: Casa Lapostolle Clos Apalta 1999

Germany

Top Recent Vintage: 2005
Our Recommendation: Fritz Haag Riesling Beerenauslese Gold Cap Mosel-Saar-Ruwer Brauneberger Juffer-Sonnenuhr 2005
Top Older Vintages: 1983, 1990, 2001
Our Recommendation: Prüm Riesling Auslese Long Gold Cap Mosel-Saar-Ruwer Wehlener Sonnenuhr 1990

Napa, California

Top Recent Vintage: 2001
Our Recommendation: Colgin Cellars Cabernet Sauvignon Tychson Hill 2001
Top Older Vintages: 1985, 1994, 1995
Our Recommendation: Lokoya Cabernet Sauvignon Rutherford 1995

Oregon (Red)

Top Recent Vintage: 2004
Our Recommendation: Beaux Frères Pinot Noir Willamette Valley The Beaux Frères Vineyard 2004
Top Older Vintages: 1999, 2001, 2002
Our Recommendation: Archery Summit Pinot Noir Oregon Archery Summit Estate 1999

Piedmont, Italy

Top Recent Vintage: 2000
Our Recommendation: Gaja Langhe Costa Russi 2000
Top Older Vintages: 1986, 1996, 1997
Our Recommendation: Ceretto Barolo Bricco Rocche 1997

Rhône

Top Recent Vintage: 2003
Our Recommendation: Domaine du Pégaü Châteauneuf-du-Pape Cuvée da Capo 2003
Top Older Vintages: 1985, 1990
Our Recommendation: Paul Jaboulet Aîné Hermitage La Chapelle 1990

Spain

Top Recent Vintage: 2001
Our Recommendation: Clos Mogador Priorat 2001
Top Older Vintages: 1990, 1994
Our Recommendation: Bodegas Vega Sicilia Unico Gran Reserva Ribera del Duero 1994

Tuscany, Italy

Top Recent Vintage: 2001
Our Recommendation: Tenuta dell’Ornellaia Masseto 2001
Top Older Vintages: 1990, 1997, 1999
Our Recommendation: Antinori Solaia 1997

Washington (Red)

Top Recent Vintage: 2005
Our Recommendation: Leonetti Merlot Columbia Valley 2005
Top Older Vintages: 1994, 1998
Our Recommendation: Quilceda Creek Cabernet Sauvignon 1998

Locating Rare Vintages

Once you have identified your tastes and established which vintages of which wines appeal to your palate, the quest to find these desired objects begins. Fortunately, never before in history have so many sources for fine wine (retail, the Internet, auctions) been available to collectors.

Retail

The local retail wine shop is probably the outlet where most serious wine collectors get their start. The sheer presence of hundreds or even thousands of bottles in a high-quality retail space gives plenty of play to the imaginations of novice collectors, who will find among the bins and shelves not only new discoveries, but education and inspiration.

London’s historic Berry Bros. & Rudd represents one end of the retail scale. While this establishment’s prices tip to the higher end, selection is both wide and deep.

At the other end of the scale, is The Wine Club, founded by Ron Loutherback. Loutherback says that his low overhead allows him to cut the markup on wine by a significant percentage, passing the savings on to the customer. All three locations – all in California – have tasting facilities.

Highly respected among vintners and collectors alike, Morrell & Co. in New York City has gained a reputation for carrying vintages of supreme quality only. If a particular wine—whatever the region of provenance—does not measure up to the best of that varietal anywhere else in the world, they will likely pass on it. In addition to tastings, classes, and other events, Morrell & Co. provides customers with highly personalized service that addresses even unusual requests.

For over 50 years, Twenty Twenty Wine Merchants in Los Angeles has offered the finest and rarest vintages (dating to 1808) in conjunction with outstanding customer services and facilities, displaying more than 40,000 bottles in all sizes. Specializing in exotic and difficult-to-find vintages from Napa, Sonoma, Italy, Burgundy, and Bordeaux, Twenty Twenty maintains a collection that would impress even the sommelier at La Tour d’Argent. Most of that collection is included in the firm’s beautifully leather-bound catalog. If the firm does not carry a particular wine, its experts will locate it. Facilities are available to clients for storing wine at a perfect 58 degrees, and Twenty Twenty appraises and purchases collections privately.

Auctions

Even collectors for whom price is no object still love bargains, and the one tried-and-true method is to purchase wines at auction. James Christie’s very first auction, held in London in December of 1766, included “a large quantity of Madeira and high flavoured Claret, late the Property of A Noble Personage (Deceas’d).” Wine has been a staple at auction houses ever since.

Competition among auction houses is fierce, creating a favorable environment for sellers and buyers alike. Richard Brierley, head of North American wine sales at Christie’s, reports that although auction houses have traditionally worked for the seller, he now works just as hard—or harder—for the buyer. “The more you know about a collection, the better you can represent it to a potential buyer,” Brierley says. He enjoys matching older collections with younger collectors. “We have to keep both the sellers and the buyers on our radar screen.”

Christie’s holds regular wine auctions in both New York and Los Angeles, as well as in London, Geneva, and Amsterdam. The house has garnered a reputation for Burgundy in particular.

Sotheby’s, likewise, has an active wine department, although U.S. auctions are now held exclusively in New York. Zachys, the noted Scarsdale, N.Y., retailer which had previously partnered with Christie’s, reestablished its auction program independently in the relaxed ambience at Restaurant Daniel in Manhattan, where registered bidders can enjoy a buffet lunch matched with wines from Daniel’s list.

America’s hottest wine auction house at the moment happens to be America’s oldest wine shop. Acker Merrall & Condit, the venerable New York retailer founded in 1820, took to the auction floor in 1998 at the insistence of its young president, John Kapon. “I work a regular group of core collectors,” says Kapon, who also reports that after-auction events, such as Bring Your Own Bottle parties, are helping to boost attendance and sales. “Some of our heaviest collectors are incredibly cool people!” Kapon says.

Wine Consultants

Consultants definitely make life easier for busy collectors. Wally’s Wine & Spirits in Los Angeles has consulted for Robert De Niro, Jack Nicholson, Sharon Stone, and Michael Ovitz. Co-owner Christian Navarro takes the idea of a “personal shopper” to a whole new level. “Aside from helping customers select from its massive inventory,” he says, “Wally’s frequently facilitates the purchase of private cellars, evaluates collections, acts as a proxy at auctions, helps select wines for major entertainment-industry parties, and meets with architects to consult on the design of private cellars”

Kevin Swersey, former auction director at Zachys, formed Manhattan-based The Connoisseur’s Advisory Group in 2000 to help high-net-worth individuals to obtain and manage their fine art and wine collections. Swersey has a worldwide client base to which he provides white-glove services, such as vetting collections prior to auction and managing cellar inventories. “We once received a last-minute phone call from a client who was flying from the West Coast through Washington, D.C., on his way to Italy to meet the Ferrari family,” Swersey recalls, “and he wanted to have a bottle of 1945 Château Mouton-Rothschild to hand-carry as a gift. We had to acquire a bottle of excellent provenance on his behalf and then hop on the next flight to Dulles, where I handed him the gift-wrapped bottle as he jogged between gates to catch his connecting flight to Italy.”

Allocation Lists

Increasingly, American wineries have begun to undercut the traditional marketing infrastructure by selling their wines directly to consumers. As interstate shipping regulations relax, this trend will continue. With many producers, direct sales are made at the winery itself or via the Internet. But the most highly collectible wines are available direct to collectors only through tightly controlled mailing lists. Many of these wineries—including Colgin Cellars, Lokoya, Harlan Estate, and Araujo—give preferential treatment to clients with a regular buying history, offering larger quantities to longtime customers.

Futures Market

The majority of wine futures (pre-sales of unreleased vintages) are for Bordeaux. Bordeaux négociants release pricing in May or June after each harvest, enabling retailers to offer these wines en primeur, two years before the wines are actually bottled. Savvy playing of the futures market can result in substantial savings, because futures are offered only for very good or great vintages, such as the phenomenal 2005 Bordeaux, or when the wine is in short supply. These are the wines that will see the most appreciation in value between the time you pay and the time the bottles arrive.

Internet

The 1990s saw new wine-related Internet start-ups popping up faster than corks on Krug Clos du Mesnil at an embassy reception. One of the best online auction sites is WineBid.com, whose clients appreciate the convenience of online auctions. Though the transactions are digital, every bottle offered for auction online at WineBid is physically inspected at one of the company’s brick-and-mortar facilities. Proprietary appraisal software is used to provide high and low estimates for each lot and to help the seller set a reserve. Reserves are usually kept low to encourage active bidding. One distinct advantage of online auctions is that the primary market is by-the-bottle rather than by-the-case.

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Published on October 3, 2008 at 10:12  Comments (21)  

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21 CommentsLeave a comment

  1. http://www.bbc.co.uk/news/world-europe-12158341
    vorbind despre cei 8000 de ani de când se practică vinăreala pe plaiurile româneşti… vă rog corectaţi textul… şi dacă informaţia cu cele 8 milenii va parvenit de la vreun prof în ale “someliăriei” vă rog faceţi un gest şi reîmprospătaţi şi cunoştinţele domniei sale. mulţumim de timpul pe care îl pierdeţi pentru a împărtăşi informaţii despre minunata licoare şi nouă ăstora mai mireni şi nepricepuţi. respect. numa’ de bine.

    • Salut ,

      Stiu cu sigranta ( datorita unor mentiuni in cataloage editate in Italia …ghiduri , enciclopedii s.a.m.d. ) ca pe teritoriul actual al Romaniei se cultiva vita de vie – prin urmare exista si o productie hai sa-i spunem primitiva a vinului – cel putin din anul 4000 i.H.- prin urmare sunt deja vreo 6000- …in alte carti am vazut pana la 8000….carti care-au fost rasfoite de subsemnatul prin diferite librarii / biblioteci around the world….
      Am sa reverific si daca va fi necesar voi modifica cu siguranta informatia .

      P.S. Din ce in ce mai multe voci emit pareri ( si destul de avizate ) cum ca pe teritoriul Romaniei nu numai ca se cultiva vita de vie de atat amar de ani , ba chiar mai mult …te las pe tine sa descoperi…

      Toate cele bune si multumesc pentru comment!

  2. 🙂 mulţam. promit că am să încerc. părerile “istoricilor” sunt evantai şi sorcovă…multe şi colorate. ca şi vinurile. unele sunt avizate altele sunt fanteziste etc. acuma că om fi sau nu centrul universului cu kogaionoane semeţe sau nu rămâne de văzut dar până la proba contrarie rămânem cu istoria pe care o avem consemnată şi cu nişte munţi frumoşi cu potenţial. mă “chinui” să parcurg tot blogul şi dacă mai găsesc ceva ce mă deranjează anunţ. dacă găsesc ceva util încerc să ţin minte. 🙂 mulţam şi eu de răspuns la comentariu şi de atitudinea arborată. numa de bine.

  3. Scorpion’s tomb is known in archaeology circles for its possible evidence of ancient wine consumption. In a search of the tomb, archaeologists discovered dozens of imported ceramic jars containing a yellow residue consistent with wine, dated to about 3150 BC. Grape seeds, skins and dried pulp were also found.

  4. uite nişte problematici.

    acelaşi autor, două scrieri separate:

    Patrick E. McGovern

    Ancient Wine – Princeton University Press, 2003

    “We follow the course of human ingenuity in domesticating the Eurasian vine and learning how to make and preserve wine some 7,000 years ago.”

    şi

    The origins and ancient history of wine – Gordon and Breach, 2000

    “The essayists argue that wine existed as long ago as 3500 BC, almost half a millennium earlier than experts believed.”


    e un subiect oricum deschis bine şi probabil peste numai câţiva ani datorită testelor moleculare datările se vor devansa şi mai mult spre paleoloitic.

    uite ultima carte a omului. eu o citesc pe sărite on line şi pare o literatură uşoară de delectare la sfârşit de săptămână semi-avizată.

    http://books.google.com/books?id=NuUSVEAUrfIC&printsec=frontcover&source=gbs_ge_summary_r&cad=0#v=onepage&q&f=true

    sunt convins că de preferat ar fi să arunci un ochi peste articolele periodice redactate de respectivii arheologi ce escavează prin armenia momentan când ş-i le publică în revistele lor de specialitate…

    merge spre exemplu şi asta on-line.

    http://books.google.com/books?id=NuUSVEAUrfIC&printsec=frontcover&source=gbs_ge_summary_r&cad=0#v=onepage&q&f=true

    dar se citeşte stilul ăsta gazetăresc al excepţionalului dezvoltat de media contemporană.

    duminică excelentă în continuare.

  5. HI ………..
    I M VERY INTRETING

  6. salut din nou…ai cumva o adresă de mail pe care aş putea să te contactez privat? mulţam

  7. It s true that the wine was ” invented/discovered ” 8000 years ago but in today s territory of Georgia and Armenia not Romania , overall is a good view of wine for beginners .

    • “It is well known that wine has been around for tousands of years , it has been enjoyed at the lavish parties in the Antique Rome or in Greece and not only…on the Romanian teritory cultivation of grapes and production of wine dates back about 8000 years!That alone speaks about tradition and not only…”

      Among other territories Romania was one of the places where wine was cultivated and produced ….and this is stated on My chapter as well.

      I’d like to thank You , however , for the time spent on My blog and of course for the comments !

      Please receive My Best Regards

  8. Your stuff’s excellent. At all times maintain Your blog up!

    • Thank You !

  9. In Italy the highest classification is DOCG (denominazione di origine controlata e guarantita ) not DOC (denominazione di origine controlata) , however this classification doesn t guaranties the quality of the wines

    • You’re right …perhaps I’ve written wrong the classification…DOCG is the highest !

  10. In France the most cultivated grape variety is Merlot not Grenache and for white grapes is Ugni Blanc

    • I do believe this percentage changes from year to year given changing weather conditions

  11. From my own experience it is preferable to drink red wine somewhere in between 18 – 21 Celsius …below that , ONLY if it is Beaujolais which is known as the only red that could be enjoyed slightly chilled …

    • Beaujolais it s the only red wine that you can drink it between 12 and 14 degrees Celsius especially for the Nouveau , for the rest of the red wines the heavier the wine the higher the temperature and the vine that it s planted cannot vary from year to year just because of the weather , as you know in the first 3 years you cannot harvest anything ( because it s growing ) and in the 4th you gonna have a lousy grape production from the 5 th year you can make a good wine so ……………….

    • …”the vine that it s planted cannot vary from year to year just because of the weather , as you know in the first 3 years you cannot harvest anything ( because it s growing ) and in the 4th you gonna have a lousy grape production from the 5 th year you can make a good wine so ……………….”
      The above applies ONLY to new vineyards as far as I know and I know as well for certain ( from discussions I’ve had with wine growers and vineyard owners from France – in Dordogne , Provence…- their overall statement was that depending on weather they decide not to harvest certain areas – or they do it just to clean the vines up – …) especially in France many vineyards will choose NOT to harvest some areas on their property in order to have at least a decent wine ( if not excellent ) instead of having something which will not pass their quality standards…this what I meant on My previous post ” I do believe this percentage changes from year to year given changing weather conditions …”.

      I hope this answers Your concern and once again thanks for being present on My blog.

  12. stirbei si domeniile coroanei

    • Salut ,

      O sa pun si ceva vinuri din podgoriile mentionate de tine in mesaj…


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