Podcasts about mauzac

Niché dans cette belle languedocienne, le vignoble de Limoux tient sa réputation de ses vins effervescents et notamment de la fameuse Blanquette, vin ancestral, qui exprime parfaitement les arômes fruités et floraux de son cépage local, le Mauzac.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

durée : 00:00:58 - L'agence France Travail relaie cinq offres à pourvoir en Dordogne - France TRAVAIL propose deux offres pour la saison estivale en Dordogne, dont une de la Mairie de Mauzac-et-Grand-Castang qui recherche un pilote de bateau et l'autre du Château de Castelnaud qui recherche des agents d'accueil polyvalents.

To download the transcript CLICK HERE In this episode, I have just returned from an incredible long weekend in the Languedoc wine region, and I'm thrilled to share all the highlights with you. Whether you're a wine aficionado, a foodie, a nature enthusiast, a hiker, or simply someone seeking peace and tranquility, the Languedoc region has something special to offer. Join me as I recount my adventures across the three captivating sub-regions of Limoux, Corbières, and Minervois. With countless activities and accommodations to choose from, I've done the research and gathered insights from locals to make it super easy for you to plan your own trip. For those who can't make it to the south of France just yet, I'll be offering valuable tips on which Languedoc wines to look for and why they deserve a spot on your wine rack. We'll delve into the history and significance of the Mauzac grape, explore the world's first-ever sparkling wine, Blanquette de Limoux, and introduce you to two remarkable crus: La Livinière and Boutenac. This episode is sponsored by Wickham Wines, A small business themselves focusing on top quality wines. Do yourself a favour, and go check out their online store for their amazing collection! Use the code EATSLEEP10 for 10% off your first order.   If you want to skip ahead: 1.55: The bulk history of the Languedoc 3.01: Location of the Languedoc 4.10: What to expect on your visit 6.25: Bush Vines V Goblet Vines: The difference 8.39: Visiting Carcassone 9.33: Visiting Domaine Gayda 12.11: AOC Malpere 12.58: The first Cru of the Languedoc: La Livinière 13.53: The wines: Villa Mon Reve, La Petite Villa, Chemin de Moscou, Altre Cami, Figure Libre Rouge & Blanc 17.45: Visting Mirepoix 18.18: Visiting Saint Hilaire Abbey: The birthplace of Sparkling wine 19.57: Blanquette de Limoux Methode Ancestral 20.32: Blanquette de Limoux 21.08: Crement de Limoux 22.12: Visiting Chateau Ollieux Romanis 25.36: The Cru Boutenac 28.48: The wines: Atal Sia, Cuvee OR, White Prestigue 32.28: Visiting Lagrasse 34.17: Visiting Chateau Maris 35.19: Deeper understanding of environmental sustainability 37.41: The wines: Brama, Les Anciens, La Touge, Les Planels 40:55: Visiting Minerve   Any thoughts or questions, do email me: janina@eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat If you fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Until next time, Cheers to you!   ------------------------------------------------ ---------------------------------------------- THE EAT SLEEP WINE REPEAT PODCAST HAS BEEN FEATURED IN DECANTER MAGAZINE, RADIO TIMES AND FEED SPOT AS THE 6TH BEST UK WINE MAKING PODCAST.

Gaillac, vignoble trop méconnu, est à la fois la plus ancienne région viticole du Sud-Ouest mais aussi le bastion de cépages autochtones uniques qui répondent, pour beaucoup, aux enjeux climatiques d'aujourd'hui. Au cours d'une dégustation mémorable de plus de 20 vins (pétillants, secs et liquoreux) réalisée au WT, nous vous emmenons dans un voyage initiatique à la découverte des richesses des cépages et des terroirs de Gaillac. 2 guides de choix nous ont tenu la main pour ce parcours gustatif au long cours: Bernard Plageolles du domaine éponyme la référence et la mémoire de ce vignoble, et Laure Fabre du domaine Gayrard, qui incarne avec talent la nouvelle génération de Gaillac. Embarquez avec nous à la déouverte des mutlipkles expressions de cépages vibrants : Mauzac, Loin de l'œil, Duras, Braucol, Prunelart… en compagnie de deux vigneron.ne.s de caractère !Hosts : Romain Corler, Valérie Houvertus, Laurent Delsaux, Patrice Defay Enregistré (en live !) au Wine TherapySon: Morgan @studiomoduleHébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Ils ont une trentaine d'années, ils se sont rencontrés durant leurs études et après avoir visité la Nouvelle Zélande, ils ont fait leurs premières armes dans le bordelais : Marine s'est occupée de l'Œnotourisme du château Larose Monturon pendant 10 ans et Clément, après avoir rejoint le château Larcis Ducasse, en est devenu le Directeur Technique.En 2021, Marine et Clément Baudon rachètent un domaine sur les côteaux de la Montagne St-Emilion et y appliquent dès le début des pratiques biodynamiques. Dans ce 65ème épisode de 20 Divin, ils nous présentent leurs premières cuvées, Terres Blanches et Terres Brunes ainsi qu'une micro cuvée en 100% cabernet sauvignon.Ils incarnent aujourd'hui la relève du vignoble bordelais avec une philosophie, un savoir-faire et une certaine audace.Régalez-vous

SAMEDI 11 MARS 2023 Louis de Faramond - Château Lastours (Sud-Ouest)  Tout commence dans les années 50 lorsque Jean de Faramond décide de reprendre le Château Lastours au cœur de l'Appellation Gaillac. Cette propriété, dont les premiers murs datent du XIIIème siècle, est composée de quatre tours, un magnifique jardin à la française, un pigeonnier et 52 hectares de vignes. La famille Faramond produit aujourd'hui des vins blanc, rouge, rosé et des effervescents à partir des cépages traditionnels de la région tels que le Mauzac, la Muscadelle, ou encore le merlot. Côté œnotourisme : ce lieu chargé d'histoire vous accueille tout au long de l'année pour des visites du chai et des jardins ou encore pour des dégustations.     Débat - Vin d'assemblage ou vin parcellaire : seul le résultat compte  Avec Hélène Piot, chef de rubrique au magazine Régal, David Cobbold, co-fondateur de l'Académie des Vins et Spiritueux acommpagnés de Louis de Faramond, gérant du Château Lastours dans le Sud-Ouest et Nicolas Boudeau, propriétaire du Domaine Nicolas Boudeau dans le Beaujolais. 

Welcome to our July 2022 edition of the “A Casa” food and wine club by Pasta and Vino We're celebrating July 4th this month with red, white, and bubbly wine! WINE REVEL OTR URBAN WINERY What began as a hobby of wine making by Anthony Maieron and John Coleman is now a boutique urban winery with a full bar and event space. Located in Cincinnati's historic and progressive OverThe-Rhine neighborhood, they specialize in handcrafted small-batch wines including their Cabernet Sauvignon *Silver Medalist* 2020 Cincinnati International Wine Festival. Other featured wines include the Malbec, Sangiovese, Carménère, Black Sheep Blanc, Black Sheep Rosé and Black Sheep Red Blend Rouge. Revel wines are made 100% onsite with fruit sourced from CA, WA and Chile using a process that originated in Italy by the Maieron family which has been passed down generation to generation. Their 3000 sq ft historic building houses up to 60 barrels of wine in the basement with the first and second floor being used year-round for patrons to enjoy wine, food and friends. The second floor is popular for corporate and private events and features live music during the week and weekends. Their environment is very welcoming and hip in an artistic space which invites customers to relax with friends. This month's Revel wine selections are perfect for the summer heat. They are in cans and can be enjoyed at pools, golf clubs, and lazy day trips to the lake without the risk of glasses, cups, and bottles. Black Sheep Rosé is a blend of Syrah, Cabernet Sauvignon, and Pinot Gris made with grapes from Columbia Valley, WA. Aged only in steel tanks, you'll notice flavors of fresh watermelon and raspberry notes with subtle mineralty and a zesty finish. A patio crusher that is perfect for some spicy and fried foods. Black Sheep Blanc is a blend of Sauvignon Blanc and Pinot Gris made with grapes from Columbia Valley, WA. You'll notice bright citrus notes and crisp acidity from the Sauvignon Blanc while the Pinot Gris contributes hints of ripe melon and a round texture to the mid-palate. This wine is another patio crusher and is perfect to serve with charcuterie of soft cheeses or seafood drenched in butter. DOMAINE ROSIER The Rosier House was established in 1982 by Michel and Renza Rosier. They began the vineyard by planting Pinot Noir, Chardonnay, Chenin, and Mauzac grapes. Still very much a small family production, they grew from producing approximately 600 bottles of their first vintage to producing 650,000 bottles per year in their modern cellar. Their son, Nicolas, now manages the estate with a handful of dedicated team members to assist in the production of their wines. This French sparkling wine, Cremant de Limoux, will make you think of champagne, but it's not. The word Crémant originated in the Champagne region. It was used to designate sparkling wines made in Champagne that were less effervescent than ‘fully sparkling' Champagne. Since 1985 Crémant is no longer associated with Champagne when an agreement was created to end the use of the term ‘methode champenoise' (the method by which champagne is produced) by producers of nonChampagne sparkling wines. Champagne agreed to give up the term Crémant. Since then the word Crémant would designate sparkling wines from other French regions made using the traditional ‘second fermentation in bottle' method. This Crémant is a blend of Pinot Noir, Chenin Blanc, and Chardonnay. A refreshing bubbly to celebrate summer, Crémant is very balanced and fruity with notes of toast and a touch of sweetness, as well as scents of white flowers, apricot, and candy. GOURMET FOOD MURACA RED PEPPER INFUSED EXTRA VIRGIN OLIVE OIL Another olive oil from a small producer is sure to please your palate for summertime favorites. We're adding a little spice with this one, courtesy of Calabrian chili peppers. Drizzle over salads, grilled vegetables and meats, or add to your favorite homemade salsa. In your packet, we've included another easy recipe

SAMEDI 23 OCTOBRE 2021   Marie Pascaud  Après avoir obtenu son diplôme d'œnologue à Montpellier, Marie est partie travailler dans des domaines à l'étranger pendant 9 ans. En 2014, Marie succède à son père et reprend les rênes du domaine qui appartient à sa famille depuis presque 200 ans. Le vignoble du Château de Pampelonne s'entend sur 50 hectares en appellation Côtes de Provence. Les sols sableux, accompagné à d'une importante influence maritime et une température douce tout au long de l'année, favorisent la concentration des raisins au moment de la maturation. Cet environnement particulier leur permet de cultiver 9 variétés de cépages notamment Grenache, Mourvèdre et Ugni Blanc. L'objectif premier de Marie est de réduire la pression de ses pratiques agricoles sur l'environnement et de préserver ainsi l'écosystème naturel de son vignoble. C'est pourquoi en 2018, le Château obtient la certification HVE  Laëtitia Teisseire  C'est en 2016 que Laëtitia prend la succession de son beau-père et commence à diriger le Clos Teisseire. Elle n'était pourtant pas destinée à travailler dans la filière viticole, en effet pour se consacrer pleinement au métier de vigneronne, Laëtitia met en parenthèse son activité d'infirmière. Le Clos Teisseire est idéalement situé entre Carcassonne et Limoux et bénéficie d'un cadre exceptionnel offrant une vue imprenable sur la chaîne des Pyrénées. Le vignoble s'étend sur 10 hectares en appellation Limoux et en IGP Haute Vallée de L'Aude. L'objectif de Laëtitia est de produire des millésimes de qualité et pour cela, son vignoble est conduit de manière raisonnée. Les cépages cultivés sont Le Chardonnay, le Chenin, le Mauzac, le Pinot Noir et le dernier planté : la Syrah. Pour les amoureux de la nature et de la biodiversité, le Clos Teisseire est le départ idéal de nombreuses randonnées. Ce magnifique endroit fait d'ailleurs partie des sites du réseau Natura 2000.   

durée : 00:01:06 - Le journal de l'emploi en Dordogne - Des restaurants à Mauzac et à Périgueux recrutent leur personnel et à Vergt on recherche un soutien scolaire

This episode features our frequent and very popular guest Elyse Rivin. If you enjoy her episodes, please consider supporting her on Patreon. When you live in Toulouse, as Elyse and Annie do, taking a trip to Gaillac wine country is quite easy. But should you do it next time you visit France? Listen to this episode and decide for yourself! On this drive, Elyse visited two small towns, one is Rabastens and the other is L'Isle-sur-Tarn and in between they stopped along the Gaillac wine route. A lot of this follows the gorgeous Tarn river and it can easily be done as a day trip from Toulouse. But you need a car or bicycle or wheels of some sort to do this. About Gaillac Wines Elyse is not a big fan of Bordeaux wines and Bourgogne are generally too expensive. But she loves Gaillac wines because they are quite unique. But, of course, when it comes to wine you should drink what you like! Gaillac wines are the oldest ones in France. When the Romans arrived in this area they soon found out that they made good wine here with their own grape varieties. Some of these grape varieties are still around, most are not. The Romans were really good at creating trading routes. But when the Roman Empire fell, a lot of the wine economy of this area fell into great difficulties and they didn't export wine for a long time. Later when monasteries were established all around the South West, they started making wine and selling it. They used the ancestral grape varieties and brought in new ones. Starting in the 800s and 900s Gaillac wines started to make a name for themselves. Even kings wanted to import this wine! It helped that you could navigate the Tarn and the Gironde using a boat called a "gabare". This made it possible to take the wine by boat all the way to the ocean in Bordeaux. Once the people who controlled access to the port in Bordeaux started to impose taxes they made Gaillac wines too expensive compared to Bordeaux wines and people forgot about Gaillac wines over time. But it's since made a big come-back and it's wonderful to see how many small producers make great wine in this area. Grape Varieties Used in the Gaillac Region In this area they use grape varieties called Loin de l'oil, and Mauzac and they are both unique to this area. They also use Muscadel and Sauvignon Blanc. Duras and Braucol are used in reds  and are unique to this area. You'll also find a little bit of Servadou noir. They make every sort of wine including whites, reds, a little bit of rosé, and a few sparkling wines. A very good bottle of Gaillac costs much less than a good bottle of Bordeaux or Burgundy. Why Are There So Many Pigeon Towers in the South West? There are pigeon towers all over France, but you'll see them especially in the south west of France. Some have fallen into disrepair, but many are being renovated. Even the broken down ones are protected and look really nice. Pigeon towers are there because the Counts of Toulouse and later the King of France decreed that to make Gaillac wines you needed to fertilize the land with pigeon poop and not cow manure. Bird fertilizer doesn't leave any specific odors or acidic taste in the soil, so it was the best way to fertilize. This is why piegon towers popped up all over the countryside so they could gather up bird excrement and use it on their land! Driving Around Gaillac Wine Country Elyse started her visit in the town of Rabastens then hopped on the D18, see map below. Along the way there are 5 chateaux that are open to the public. In the winter they are open by appointment and on week-ends, but in the summer months they keep longer hours. They drove a small section of the local wine road. When you visit you'll see signs directing you to the many more places. They went to Domaine de Mazou, Domaine Sarrabelle, Mas de Rious, Michel Issaly and Château de Saurs. It's lovely countryside driving surrounded by vineyards. Château de Saurs is special because they have an actual old château and this is the oldest wine producing chateau in the Gaillac area. It's a large wine producer, they have an italianate style garden and you can taste the wine. Elyse got to meet the "chatelaine". She's from the same family that created the Entrecôte and they supply Saurs wine to the restaurant. The chatelaine came across as a tad "hautaine" which means that she knows she's the cat's meow. Rabastens, L'Isles-sur-Tarn and Gaillac When you drive this route you should stop at these two charming towns and take a look around their historical center. Both Rabastens and L'Isle-sur-Tarn are dynamic because they attract younger families. The attraction is that they are pretty towns with reasonable real estate prices. From those towns you also have easy access to Toulouse via the freeway. Rabastens Rabastens is a cute town. Part of it is buit-up high up on cliffs above the Tarn river. There are wonderful old houses that are well-taken care of. The church, Notre Dame de Bourg has a facade that's classified as a UNESCO World Heritage. It's on the route de Compostelle. It's a charming small town with a funky little museum with a section on wine-making, archeology, roman ruins,  crafts, painting. L'Isle-sur-Tarn You might think from the name that this town is on an island, but it's not. It's called that because it's on a bend of the Tarn river. This is a bastide built in the middle of the 1200s on a grid system. The bastide center is lovely, has a huge open square and market. Like most bastides, the church is not on the center square. There are local houses called "pontet" where the houses connect from one side of the road to the other. Gaillac Gaillac itself is not particularly pretty or charming. It used to be somewhat decrepit and is trying to find its second wind. It is the center of wine distribution. You can visit the Abbey Saint Michel wine producer. The building is no longer an Abbey. They offer tasting of all the different wine producers of the area. More day trips from Toulouse FOLLOW US ON: Email | Facebook | Instagram | Pinterest | Twitter     Discussed in this Episode Rabastens Lisle-sur-Tarn D18 Chateau de Saurs Domaine de Mazou Domaine Sarrabelle Mas de Rious Michel Issaly Loin de l'oil Mauzac Muscadel Sauvignon Blanc Duras Braucol Servadou noir The reason why we have pigeon towers in France Support the Show Tip Your Guide Extras Patreon Audio Tours Merchandise If you enjoyed this episode, you should also listen to related episode(s): Champagne Region, Episode 11 Wine Museum in Paris, Episode 124 French Wine Q&A for Beginners, Episode 162 The Saint Vincent Tournante Burgundy Wines Festival, Episode 98 Wine Touring in Beaune, Burgundy, Episode 128 French Wine Regions and Loire Valley Wines, Episode 28 Burgundy Region and Wine, Episode 57 Categories: Day -Trips from Toulouse, Toulouse Area

10ème épisode de la série : La Parole aux Pratiquants avec Jean SMITH de Mauzac, pratiquant et enseignant karaté uechi-ryu et kobudo d'Okinawa. Présenté par Lionel Froidure, 6ème dan Karate et 4ème degré Arnis Kali Doblete Rapilon Podcast proposé par Imagin' Arts Digital : la plateforme vidéo avec plus de 140h de vidéos avec les grands maîtres et experts de karaté et autres arts martiaux. 

 je pars donc à la rencontre de ceux  qui donne le sourire au vin comme  Aujourdh'ui un Vigneron de Talent Charles Bonnafont Domaine Cinq Peyres à Cahuzac sur Veyres. nun des Participants du renouveau de Gaillac ! Il est jeune, il est beau, il sent bon le sable chaud, Mon vigneron Il est encore temps de gouter son délicieux "Ici et Maintenant " Primeur sains,  mise en bouteille ici Roquett's street Paris 11. Juteux, Frais , fruité mur mais pas lourd, peux d'alcool un désoiffage plaisant garantie Nous avons parlé dans le désordre: De cépages et de leurs gout, De nature de sol, De raisin datant de 600 ans De Greffage... De chaussures, DE viticulture De Musique De trajectoire De pouvoir du groupe Un vrai bon moment offert au détour d'une énorme journée de travail, décollage à 3h 26 du matin Atterrissage 4h34! nous aurions pu converser jusqu'à bien plus tôt mais bon il y avait école le landemain matin alors dodo! A boire avec les oreilles  Les références citées par Charles : - Domaine de l'Ecu en Muscadet, Guy Bossard - Musique : Meute - Hey Hey L'association: Terres de Gaillac

The StoryThe Saint-Hilaire Brut 2017 is a blend of 90% Mauzac, 5% Chardonnay, and 5% Chenin Blanc sourced from grapes farmed in the Limoux area of the Languedoc in Southwest France. The Sparkling wine of Limoux is 100 years older than the Bubbly of Champagne. Saint-Hilaire is the Abbey were history first records monks producing Bubbly/Sparkling wine (I am not saying Champagne, because only Bubbly from Champagne can legally be called Champagne, with a few exceptions...check out a bottle of Andre's). This particular Bubbly is designated a Blanquette de Limoux which by AOC law must be at least 90% Mauzac grape, a local grape long associated with this wine. There is also a Cremant de Limoux, Cremant is French for Sparkling wine and these wines can have a greater percentage of Chardonnay and Chenin Blanc if Mauzac ain't your thing. And if you need more history Thomas Jefferson drank Blanquette of Limoux, after he passed away an inventory of his wine cellar showed several cases on hand.The Saint-Hilaire brand does not date back to the 1500s, just Limoux Bubbly produced in the Traditional Method. Champagne adapted the Limoux method to make their Sparkling wines and made the technical advancements that we recognize today. The Saint-Hilaire is fermented twice, the first fermentation is the same as all still wines and the 2nd fermentation happens in each and every bottle. With The Saint-Hilaire, the 2nd fermentation lasts 12 months, in Champagne, the 2nd fermentation must extend to a minimum of 18 months. In some ways, the Bubbly of Limoux may be more closely related to Cava, the Spanish Sparkling wine, produced in Catalonia, Spain. Catalonia is a bit south along the Mediterranean Coast. Brut indicates the Saint-Hilaire is a Dry Bubbly and the alcohol content is 12.5%.The Tasting NotesThe color is a pale hint of gold. The nose is delicate, crisp apple, a little bakery bread, pear, peach, soft lemon, and lightly floral. This is a crisp Bubbly, with a slightly husky taste profile. It starts with an apple, core and all (I have tasted Saint-Hilare in past vintages where the apple core flavor was pronounced, but for 2017 it is very mild), lemon, tart lime, and soft grapefruit. The mid-palate adds a salty, nutty sensation, crusty bread, and slightly sharp spice. The acidity is well-controlled, enough to allow the flavors to flow, but not enough to bite. The finish has some oomph and lasts awhile.The Summary * What we have here is a French Bubbly with almost 500 years of tradition, produced in the expensive Traditional Method, and sells for around ten bucks (I found it at Cosco for $9.99). Really what more do you need? * If you are not a fan of the Mauzac grape, Cremont of Limoux with more Chardonnay and Chenin Blanc may be more your style. But any Bubbly that can survive for 475 years must have something going for it. Give it a try, you will be amazed at what $10 can buy.Check out the Podcast Below !!!

Herzlich Willkommen bei der dritten und letzten Folge zu dem umfangreichen Thema Schaumweine. Heute besprechen wir zwei eher ungewöhnliche Vertreter ihrer Zunft: Lambrusco und Blanquette méthode ancestrale. DIE 3 Key Facts dieser Episode: Die Qualität eines Lambruscos leitet sich von seiner Herstellungsmethode abPétillant Naturel und Méthode ancestrale bekommen weder eine Tirage noch eine DosageDiese beiden Varianten haben keine ZweitgärungDiese zwei völlig verschiedenen Schaumweine habe auch ihre Gemeinsamkeiten: Geringer Alkoholgehalt im Endproduktbei beiden findet keine Zweitgärung stattBeide werden zur Unterbrechung der Gärung stark abgekühlt.Der Lambrusco - Namensgeber für das Getränk als auch für die verwendete Rebsorte - hat sicherlich nicht den besten Ruf, sondern steht viel mehr in Verruf. Auch bei mir gehört er in die Schublade Jugendsünde. Süße Fruchtbombe und billig. Aber es werden auch gute und sogar hohe Qualitäten mit einem aufwendigeren Verfahren produziert. Insgesamt kann Lambrusco sogar mit verschiedenen 5 DOCs klassifiziert werden. Eine der am längsten praktizierte Herstellungsverfahren zur Gewinnung von Schaumwein ist die sog. Méthode ancestrale. In der Gemeinde und AOP Limoux, wo unser heutiger zweiter Wein herkommt, wird dies schon seit 1531 angewendet; andere Quellen sprechen sogar vom Jahr 931. Damit ist sie deutlich älter als die traditionelle Flaschengärung wie sie aus der Champagne kennen. Als Rebsorte kommt hier ausschließlich Mauzac zum Einsatz; die hier eben Blanquette genannt wird und somit zum Namensgeber wurde. Wein der Woche: Montes Alpha Syrah 2012 aus dem Colchagua Valley in Chile; der aktuelle Jahrgang bei Hawesko für ca. 15€Buchempfehlung: Champagner – Eine deutsch-französische Affäre von Reinhard Pietsch über meinen Amazon-Affiliate-Link für 22€ Wer mich mit einer Spende unterstützen möchte: Hier der erwähnte Spenden-Link bei Auphonic. Mit genussreichen Grüßen Euer Florian (Weinakademiker | WSET Diploma in Wine and Spirits) Homepage | Blog | Facebook | Instagram | Bilder zur Podcast-Folge bei Instagram | Twitter | LinkedIn Hintergrundinfos bei Wikipedia: Weinbau in der Emilia-RomanaLambruscoRebsorte LambruscoWeinbau im LanguedocLimouxBlanquette méthode ancestral (Liqueur de) TirageDosage oder Versanddosage

It’s time for another four wine episode! Since the holidays are right around the corner, this episode is all about sparkling wine. We are no stranger to talking about sparkling wine on the show. Sparkling wine pairs well with many different types of food so it’s the perfect wine for bring to a holiday get together. We had a sparkling wine episodes last holiday season.    Wine Recommendations Paringa Sparkling Shiraz 2013 - priced around $16.  It’s a dark ruby red sparkling wine Nose of dark fruit, black pepper and a hint of soy sauce This wine is off dry, full body with light tannins and medium acidity with flavors similar to the aromas - black fruit, black pepper, and savoriness like soy sauce We’ve never had a sparkling wine like this before, there are not a lot of full bodied red wines make into sparkling wines You want to serve this wine cool but not cold If you want to purchase this wine click here    These next three wines were samples sent to us. Côté Mas Crémant De Limoux Brut NV - Priced around $16. A blend of 60% Chardonnay, 20% Chenin, 10% Pinot Noir, 10% Mauzac that is made in the traditional method Nose: minerality, golden apple, golden pear, and a hint of yeast This wine is dry with medium plus acidity with flavors similar to aromas with the addition of some white flowers it’s really refreshing - it’s mineral driven and smells like a fresh breeze on a warm day The finish on this wine is delicious, refreshing and lingering that leaves you wanting more and make me so happy For more information on where to purchase this wine click here    Altemasi Trentodoc Brut NV - priced around $24.  100% Chardonnay wine made in the traditional method Light nose of pink lady apples (tart and sweet) and white flowers It’s dry with medium plus acidity And flavors of lemon peel, white flowers and crisp apples Very crisp, fresh, delicious wine that cups through fried food with intense flavors Check out the distributor's website here  Learn where you can purchase this wine here    André Jacquart Rosé de Saignée Experience Brut Nature NV Premier Cru - Priced around $59. This is a grower’s champagne Nose of strawberries and cream as well as cherries with a hint of bready notes It’s dry with medium plus acidity, light body with flavors of strawberries, rhubarb, and minerality Fruity, fresh, and crisp - this wine gives you what you expect from Champagne and a rose and delivers on the promise of an delicious and amazing wine Food pairing suggestions from the producer: pair a shrimp salad with paprika, goat cheese, cheesecake, strawberry cake. Learn more about where to purchase this wine here     

A stone's throw from Bordeaux are wine regions that have been around longer & make extraordinary wines that taste like nothing else. The whites & reds of SW France will thrill you! Although under the radar,they aren't that obscure & are worth knowing about. Here are the show notes:  Region Overview: Inland and south of Bordeaux Goes from Aquitaine (Bordeaux and outskirts) to Midi-Pyrenees Regions closer to the Atlantic – on the other side is the Languedoc TWO AREAS: Those that are close to and similar to Bordeaux closer to the Pyrenees, which use mainly native grapes to create different and sometimes outstanding wines. We discuss the relationship between Bordeaux and Southwest France from an historical perspective and then dive into the regions. In the Dordogne/Bergerac, subregion we hit on: Bergerac: red, dry white, and sweet white wines. Reds are Cabernet Sauvignon blended with Merlot. Whites are Sémillon and Sauvignon Blanc. Pécharmant: less character and balance than Bordeaux Superieur AOP for the same price Monbazillac: sweet botrytized whites of Sémillon, Sauvignon Blanc, and Muscadelle In the Garonne subregion: Buzet: Reds of Merlot, with Cabernet Franc and Cabernet Sauvignon. Cahors: Malbec: the most well-known region in Southwest France Fronton: Red wine appellation uses the Négrette grape: like blackcurrant, blackberry, raspberry, pepper, violets, licorice, and can be rustic or even kind of steak-like in flavor but can also be fruity and light depending on the terroir and the blend. Also uses Syrah, Cabernet Sauvignon, Cabernet Franc and the spicy, peppery Fer making up the rest of the blend. Gaillac:  Gaillac Rouge AOP = At least 40% is the local Duras and Fer (pr. FAIR) red grapes, both are spicy. Also Syrah, Gamay, Merlot, Cabernet Franc, and Cabernet Sauvignon used in lesser proportions. Gaillac Blanc AOP - blends of the floral, citrusy, acidic Len de L’El,  apple-y Mauzac, floral Muscadelle, and Sauvignon Blanc. Gaillac Perlé (pr. guy-AHK pear-LAY): slightly sparkling made of Mauzac. Gaillac Doux: Sweet, mainly late harvest wines. Gascony subregion Madiran: Uses mainly Tannat with Cabernet Sauvignon, Cabernet Franc, and Fer Béarn subregion Jurançon: Jurançon (sec) is dry, with green apple, honey, green herb, and crushed rock notes. Uses the Gros Manseng grape! Whites are also made into lightly sparkling (moulleux) wine and Jurançon doux, a sweet wine made mainly of the soft, floral Petit Manseng French Basque country: Irouléguy: fruity, tannic red wines and full-bodied, tangy whites. Most reds are Tannat/Cab Franc/Cab Sauvignon blends. Whites like Jurançon.        Thanks to this week's sponsor: The Great Courses Plus!  Watch thousands of video lectures from your phone, tv, or now stream audio from the courses!    Sign up for a free month by going to www.thegreatcoursesplus.com/wine  

Plus que cinq jours avant Noël et vous ne savez toujours pas quoi rapporter pour le déjeuner du 25 chez votre belle-mère qui, au pire des cas, vous servira des toasts de saumon Carrefour et un foie gras Labeyrie ou qui, dans le meilleur des mondes, sera passé chez son producteur local préféré et vous fera déguster une truite ou un saumon péché dans l’Allier. Quoi qu’il soit, tâchez de remonter la barre côté boisson et laissez de côté les champagnes de grandes surface à 15€. Ce n’est pas bon ce n’est pas beau et ça fait mal à la tête le lendemain. Jouez là plutôt alternatif et foncez pour les bulles de votre région : crémant du Jura, de Savoie, de Loire, d’Alsace ou de Bourgogne… La France regorge de vins pétillants qui utilisent parfois les mêmes cépages et les mêmes méthodes que la Champagne avec des résultats souvent surprenants et incroyablement supérieurs à prix égaux. Votre beau-frère qui, comme son qualificatif l’indique, est un beauf, vous fera passer pour un crétin de bobo parisien monomaniaque du bio lorsque vous tenterez d’expliquer à toute une tablée imbibé de Mumm que vous avez rapporté le pétillant naturel d’un vigneron qui travaille avec des cépages ancestraux… C’est normal. Mais surtout ne défaillez pas : continuez à être curieux. Le bon vin n’est plus celui de deux ou trois régions. Il suffit parfois d’un vigneron pour redorer le blason d’une appellation mal-aimée et historiquement désastreuse. Alors goutez les yeux fermés et délaissez les étiquettes. Crémants, blanquette, clairette, pet’ nat’ : voici le programme tout en bulles des Coudes sur la Table en cette soirée du 20 décembre !Nos invités :  Bertrand Jousset, vigneron à Montlouis sur Loire, dans le hameau de Husseau, fervent défenseur des vins propres et respectueux de l’environnement.     Théo Pourriat, à la tête du très médiatique restaurant le Septime et de son cousin marin Clamato, au 80 rue de Charonne dans le 11e arrondissement. Deux établissements qui affectionnent tout particulièrement les vins naturels mais jamais déviants… On y retrouve notamment les vins de Bertrand Jousset…    Fabrice Tessier, caviste parisien pendant plus de 10 ans désormais journaliste indépendant et créateur du site internet Vins et Variations (le média qui fait oublier les étiquettes), site multimédia qui propose des reportages vidéo, audio et écrits dans les vignobles de France, avec une visée pédagogique. Collaborateur régulier du très sérieux magazine le Rouge et le Blanc.    -----Sélection de vins dégustés :Bubulle, pétillant naturel Montlouis sur Loire 100% Chenin, par Lise et Bertrand Jousset.Mauzac nature AOP Gaillac 100% Mauzac Rose, par le Domaine Plageoles.Crémant de Limoux, Cuvée Joséphine par le Domaine des Hautes Terres.Clairette de Die, Cuvée Tradition par Sébastien Achard.Crémant d'Alsace Giesberger par la Cave de Ribeauvillé.-----Une émission proposée par Lise Côme et Louis MichaudAvec la participation de Thomas Wolfman, des Caves de Prague.Réalisation : Hugo Durand

Florent Plageoles makes wine with his family at Domaine Plageoles, in southwestern France. Also in the episode, Erin Scala traces the history of the vine in Gaillac.

This huge wine producing region of southwest France is old, varied, and sort of inconsistent. There are a lot of misses here but a few big hits, mostly in the form of bubbles and sweet wines. If you know what you're looking for, you can get great wine. Good AOPs include: Languedoc Corbières Minervois Roussillon Saint-Chinian It's quite possible sparkling wine originated in Limoux -- Blanquette, made in the ancestrale method of the Mauzac grape, and Crémant, made in the Champagne method, are both exceptional here.  Maybe the best stuff the Languedoc-Roussillon is the Vin Doux Naturel, or the sweet wine of the region. From Banyuls (great with chocolate) to Rivesaltes, the sweet wines are not to be missed!  Although from my experience most of the still wines from the Languedoc are lackluster, it's an emerging region and worth a concerted effort to keep trying to see whether it will capture some of its former glory.

This week WineGuyMike™ writes all about all things bubbly for your New Year Celebration and understanding the differences between Champagne, Sparkling Wine, Cava, Prosecco, and Spumante.  In this post I am also suggesting sparkling wines in a variety of price ranges that offer the consumer value. What is the difference between Champagne and Sparkling wine?  Sparkling wines and champagne are still wines that have been infused with carbonation. True Champagne is made in France will be noted by the capital letter “C”on the label.  Other sparkling wines called Champagne will by designated as “champagne”, notice no capitalization. Three grapes are used in Champagne, Pinot Meunier, Pinot Noir, and Chardonnay.  It’s white because only the juice of the grapes is used.The four methods of Sparkling wine production:1. Carbon Dioxide Injection – soft drinks and inexpensive sparkling wines are produced using this method.  It produces large bubbles that dissipate quickly.2. Charmat Process – wine undergoes a second fermentation in large bulk tanks and is bottled under pressure.  Prosecco and Asti are produced utilizing this method, smaller longer lasting bubbles result from this method.  Many Sparkling wines are made using this method.3. Méthode Champenoise – this process takes place in the bottle and requires hands on attention.  During the second fermentation the carbon dioxide stays in the bottle and this is where the bubbles come from.4. Transfer Method – the cuvee is bottled for the second fermentation which adds complexity.  But the wine is then removed and stored in large tanks after it has spent the appropriate amount of time on yeast.Champagne:The Champagne region of France not only produces some of the finest sparkling wines in the world, but some of the finest wines in the world too.  Typically there are three grapes used in the blend for sparkling wines; Chardonnay, Pinot Noir, and Pinot Meunier.  Different vintages are used to create the blend or better known as the “Cuvee”.Champagne is expensive due to the traditional method of how it is made, Methode Champenoise and techniques known as second fermentation.  This process takes place in the bottle and requires hands on attention.Pink Champagne or sparkling Rose is strained through the Pinot Noir grape skins, truly a delight.  Methode Champenoise is the true French fermentation process.  The wine is fermented twice, once in an oak barrel, and the second time the wine developes carbonation in the bottle while aging a minimum of one year.Blanc de Blancs is true French Champagne, it is produced entirely from the Chardonnay grape.  Blanc de Blancs fermented using the Methode Champenoise process, producing white Champagne.Designations of quality:Prestige cuveeThis Champagne is the highest priced and is available only in small quantities.  It is designated “Prestige” because the grapes come from the best grapes from the highest rated villages, it is made from the first pressing of the grapes, produced only as a vintage, and will have been aged longer than vintage and non-vintage Champagnes.Vintage Champagne                                         Some select years produce an outstanding grape harvest.  The Vintage Champagnes are aged for at least three years.  Here are an example of a few companies who produce these Vintage Champagnes; Veuve Clicquot, Perrier-Jouet, Moet & Chandon, and Taittinger.Remember a Vintage Champagne will be identified by an actual year marked on the label, but expect to pay a premium for this.Non-Vintage ChampagneThe majority of Sparkling wine on the shelf of a store is non-vintage.  These are a blend of wines aged for two years.How to Select your Champagne:■Brut is Dry■Extra Dry is Semidry■Sec is Semisweet■Demi-sec is SweetQuality Champagne Cellars:Ayala, Billecart-Salmon, J. Bollinger, Canard-Duchene, Deutz, Charles Heidsieck, Heid sieck Monopole, Henriot, Krug, Lanson, Lauret Perrier, Mercier, Moet & Chandon, Mumm Perrier-Jouet, Joseph Perrier, Piper Heidsieck, Pol Roger, Pommery, Louis Roederer, Ruinart, Salmon, Taittinger, Veuve ClicquotAll things are not at equal when it comes to sparkling wines and Champagne.  So what makes all of these types of sparkling wines different?  The answer is how they are made, the type of grapes, and the yeasts that are used in fermentation and left behind in the bottle to age with the sparkling wines.There are 2-3 elements of wine that create aroma and flavor.  The first element is the fruit, and the second is the yeast used to ferment the wine.  Fruit and yeast combine during fermentation to produce aroma and flavor or sense of taste.  The third influence upon the wine in your glass may be from an oak influence during the wines aging process.Other sparkling Wine Regions:Loire Valley of France produces Crémant, while the Asti region of Italy produces Asti Spumanti, and Prosecco comes from the Veneto region.  The Catalonia region of Spain produces the world’s most popular sparkling wine, Cava.  Quality sparkling wines made in Italy are made by the Metodo Classico process or what the French refer to as Methode Champenoise.Prosecco is an Italian wine, generally a dry sparkling wine, usually made from grape varietyGlera, which is also known as Prosecco.  The Veneto region of Italy is where Glera/ Prosecco is grown and produced.Prosecco is mainly produced as a sparkling wine in either the fully sparkling (spumante) or lightly sparkling (frizzante, gentile) styles.  Prosecco spumante, which has undergone a full secondary fermentation, is the more expensive style.  The various sparkling wines may contain some Pinot Bianco or Pinot Grigio wine.  Depending on their sweetness, Proseccos are labeled “brut”, “extra dry”, or “dry”, with the brut being the driest.Unlike Champagne, Prosecco does not ferment in the bottle consequently the wine goes off or gets old quickly and should be drunk as young as possible, preferably within one year.Prosecco is Italy’s answer to refreshing, well-made, sparkling wine that is low in alcohol, about 11 to 12 percent by volume.  Created from predominately Prosecco grapes in the northern Veneto region of Italy in the foothills of the Alps.  Prosecco is light, affordable, and fun.  This Sparkling wine is aromatic and crisp, with nuances of yellow apple, citrus, pear, white peach, and apricot.  Today’s Proseccos tend to be  dry and very bubbly and typically will present itself as light, fresh, with an initial intense bouquet/aroma, but simple and straight forward compared to Champagne.Prosecco is made using the Charmat method rather than the Champagne method, the French method of making sparkling wine.  The Charmat method is a second fermentation in pressurized tanks rather than in individual bottles.  The shorter, tank fermentation is preferable for Prosecco because it preserves the freshness and the flavor of the grapes.Asti Spumante is a sweet sparkling wine.  It is produced in the province of Asti and made from the Moscato grape.  Spumante is a fruit forward sparkling wine that is grapy, and has a low alcohol content usually around 8%.  Moscato d’Asti is a sparkling wine that is frizzante in style and for my palette I find these wines to be more refined than the Asti Spumante.Cava originated in the Catalonia region at the in the late 19th century.  Originally the wine was known as Champaña until Spanish producers officially adopted the term “Cava” (cellar) in 1970.  Cava wines are fermented and aged in the bottle in underground cellars.   Today 95% of Spain’s total Cava production is from Catalonia.Cava is produced in different styles ranging from dry to sweet; Brut Nature, Brut (extra dry),Seco (dry), Semiseco (medium) and Dulce (sweet).  Under Spanish Denominación de Origen laws, Cava can be produced in six wine regions and must be made according to the Traditional Method with second fermentation in the bottle.  The grapes used to produce Cava are Macabeo, Parellada, Xarel·lo, Chardonnay, Pinot noir, and Malvasia.  The Chardonnay grape is a late comer to the scene despite being a traditional grape used to produce Champagne.  It was not introduced in the production of Cava until the 1980s.In order for the wines to be called ‘Cava’, they must be made in the traditional Méthode Champenoise.  Wines made via the low-cost Charmat process may only be called ‘Spanish sparkling wine’.   A rosé style of Cava is also produced by adding in small amounts of red wines from Cabernet Sauvignon, Garnacha or Monastrell to the wine.Cava made by the Champagne method, is a very acceptable alternative to French champagne.  Cava is usually made by the Coupage method, whereby must, a.k.a.(grape juice) from different grape varieties is subjected to the first fermentation which is blended until it  is consistent with the wine that the winemaker wants to produce .  After the Coupage, the wine is put into bottles and yeast and sugar added.  It is then cellared for the second fermentation and aging.Crémant is produced in the Loire Valley of France and is the largest producer of sparkling wines outside of the Champagne region.  Crémant has to be aged for at least one year and it is handpicked.  The producers are also limited as to how much can be harvested, this all according to the French A.O.C.There are seven French appellations that carry the Crémant designation in their name:1.Crémant d’Alsace2.Crémant de Bordeaux3.Crémant de Bourgogne4.Crémant de Die5.Crémant du Jura6.Crémant de Limoux7.Crémant de LoireCrémant de Loire’s are a blend of the Chardonnay, Chenin Blanc and Cabernet Franc.  In Burgundy, Crémant de Bourgogne, must be composed of at least thirty percent Pinot noir, Chardonnay, Pinot Blanc or Pinot Gris while Aligoté is often used to complement the blend.  The Languedoc region in the south of France produces Crémant de Limoux.  This Sparkling wine is produced from the indigenous grape Mauzac, with Chenin blanc, and Chardonnay rounding out the wine in small amounts.The Crémant Sparkling Wines are pressurized less than Champagne and therefore have a larger looser bubble as a result.California Sparkling Wines:Sparkling wines from California use a few grape varietals such as Berger and Chenin Blanc to blend with the traditional Chardonnay and Pinot Noir grapes.Producers to look for in California; Hacienda, Domain Lauier, Roederer Estate, Domaine Carneros, Domaine Chandon, Codorniu-Napa, Iron Horse, Jordan, Mumm-Cuvee Napa, and Schramsberg.Remember the name “Champagne” can only be used in Europe on bottles that actually are produced in the Champagne region of France.As a consumer you now are empowered by the information WineGuyMike™ has shared with you in this week’s blog post.  I would like to wish you a happy, healthy, and prosperous New Year.From my table to yours,