Tag Archives: wine

Wines from Spain: Bancal del Bosc white 2013 #spain #wine #catalunya

foto-1-7-300x264Bancal del Bosc Blanc 2013, which its denomination of origin is Montsant, is an incursion that the Spanish winery Vynes Domènech (Tarragona, Spain) presented two years ago with the harvest of 2013.

Vynes Domènech winery is an innovative project focused on the GreenCeller including organic vineyard,bioclimatic architecture and green technologies.

With a variety of 60% of white grenache and after an elaboration that took 5 months with fine lees in stainless steel, Bancal del Bosc Blanc 2013 is a very pleasant wine able to convince everyone.

It is characterized by a straw yellow color with an intense aroma of fresh white fruit, mainly pear and apple with touches of citrus fruit. Moreover, it has a liqueur flavor that is very fine leaving a long lingering end. Therefore, it is a perfect wine to be combined with fish, seafood, cheese, white meat or snacks.

After the success of the winery with their first white wine called Rita, Bancal del Bosc Blanc 2013 becomes the second white wine reference of this acclaimed cellar.


Patricia Fernández Ruiz.

Uruguayan wines exceed expectations in Expo Milan 2015 #wine #Uruguay #expo #Milan


Until now, the success of Uruguayan wines on the pavilion of Expo Milan 2015, goes much further than the expectations thought. This result could opens eyes to new possibilities of increasing exports.

The international megaexposition that started on May 1, shows the country with a board and careful selection of wines to be offered to its clientele.

The participant wineries are Juanicó, Carrau, De Lucca, Garzón, Estancia La Cruz and Grupo Traversa and they were selected by the National Wine Institute of Uruguay.

From the very beginning, the public assistance estimated was around 250 and 300 every day, but during the first fifteen days it achieved 400 diners daily.

The economic effort needed for the participation in this international event has been evaluated and an important boost is expected to increase the volume of exports, mainly on those wines with a preferential quality.

Patricia Fernández Ruiz


The spanish wineries, the thirds best in the world #wineries #spain

Agroinformacion.com06042013_81703In modern wine history, Spain has often lagged behind France and Italy, but nowadays, spanish wine is in a growing moment. From the dry white wine of Rias Baixas to the red wine of Priorat, Spain leaves a great taste in our mouths.

Among the best wineries of Spain are Penedès, with Bodegas Miguel  Torres (Spanish wine export  leader and  Spanish domestic market supplier leader) and Jean Leon (Catalonia);  Priorat, with Clos Erasmus, Clos Mogador, Costers de Siurana, Mas Martinet and Principales bodegas y vinos del Priorat, (Catalonia); Ribera del Duero, with Tinto pesquera, Dominio de Pingus and Vega Sicilia, (Castile and Leon) and finally, Rioja, with Marqués de Riscal (The oldest and most traditional winery of La Rioja).

Furthermore, among the top wine producers of Spain are Álvaro Palacios, one of the most prestigious in the Priorat region and one of the most succesful winemakers of the moment. With René Barbier and Carles Pastrana, he has revolutionized the Spanish wine in the recent decades. Álvaro Palacios makes some of the most important wines of Spain, where we can find brands marketed as L’Ermita, Finca Dofí and Les Terrases.

It is also important to mention the Danish producer Peter Sisseck with his highest level wine, the Pingus, which is the most expensive wine of the country, but also Flor de Pingus is one of the best Spanish wines. He also has other wines known as Psi and Clos d’Agon.

Patricia Fernández Ruiz.






Learn the basics to taste champagne #france #champagne #wine #education #gastronomy

“There is a moment between the 15th and 16th mouthful of Champagne when every man is an aristocrat”, wrote Amélie Nothomb in her novel “Le fait du prince”.



Champagne, a sparkling wine

Champagne is an AOC wine produced solely in the eponymous place, from three main grape varieties : the chardonnay (giving white colored grapes),  the pinot noir and the pinot meunier (creating black berries). This beverage responds to a plethora of regional rules. For example, the bottles have to be stored for a period of at least 15 month before being sold. The Champagne-Ardenne is a region that often suffers from unsuitable climatic conditions to grow grapes (too humid, too cloudy). It might happen that grapes are picked up before they reach ripeness. Therefore, domain owners proceed to hide the fruit mediocrity by using two processes. The first one is called “sans année”, and consists in mixing different vintages in order to create a balance between the good and less good harvests, or to create a gustatory continuity over the years. The second one is the “dosage” and demands to add some “liqueur d’expédition”, a sugar-based addition, used to mask excessive acidity.
If you want to taste a high quality product, try to chose a champagne that does not overuse those methods. They should considerably differ from those mass-market brands found in superstores.
champagne conserverStoring the champagne

The sparkling aspect make this wine more difficult to store. The tasting temperature requires a special attention. If it is lower than 4°C, the bubbles might become minimal and make the beverage flat. If it is higher than 17°C, bubbles will explode in your mouth and the champagne will look more alike a cheap lemonade than like liquid gold.

It depends on the vintages and the grape-variety, but I think that the best temperature is 12°C. Before tasting it, refresh the bottle by letting it during 4 hours in your fridge, in a horizontal way, or refresh it 20 minutes in a bucket filled with ice and cold water. If the bottle traveled a lot, let it rest for some days in order to let the aroma come back to normal. Once it is opened, there is no sure way to keep the initial taste. The silver spoon is, unfortunately, an urban legend. Drink it as fast as possible. Trust me.


champagne verserPouring the champagne

Transparent flutes are particularly adapted to champagne, even if some people consider that an opened glass is more appropriate. Chose them transparent, so you can admire the robe. Pour half of the flute, so you can watch the nose without spoiling the bubbles. The bottle will be held by its base, and the champagne poured close to the glass. Flutes will be held by the base to limit the heat transmission.  The best place to taste it is not in the living room, but at the dining table, to facilitate the concentration. I advice not to stuff yourself with loads of appetizers. It might alter the gustatory balance and the aroma perception.
As astonishing as it might seem, champagne should not be served with desserts or sweet food. Champagne should be drunk in accompaniment with fish or poultry, and why not salty biscuits or cheese cubes.


Tasting the champagne

Here comes the most interesting and the most complex part of the procedure. The champagne tasting differs from the wine by one additional criterion : the presence of bubbles. This could disconcert the oenologists but don’t worry!, once the gaseous explosion is passed, there is plenty of aroma to analyse.
champagne teinteStart by admiring it

Take the time to admire the flute. This first thing you will remark is probably the presence of the bubbles. How do they look? They can be large or small, persistent or not… The “collier de perles” (the bubbles around the glass) can stay a long time, or not.
The robe presents a large color palette, easily noticeable with a little bit of attention. The robe can be yellow, green, grey, pink… with all the shades that are associated to the color : gold yellow, salmon pink, light pink, green with shades of gold…


tappoNext step: inhale
Wait a little moment so the first gas go away and that the exhalations release themselves.  Then, approach your nose to the flute and inhale for a certain time.
There are five main categories of champagne aroma. The first one is the floral one : the smells are refreshing and may remind you of summer flowers, the violets, the hawthorn, the lime tree… The second one is gourmand. It goes from the cakes and bakeries, for example crumbs and brioche, to spices like cinnamon or vanilla, passing by the butter, caramel and honey…The third one is végétal : it smells like the woods, the hay, the fern, … and even the truffle! The fourth one is the fruits secs (dried fruits in other words) : wintry reminders of nuts, figs, raisins… The fifth and last one is fruité and smells like sweet, refreshing aromas of summer fruits, citrus fruits (lemon, grapefruit…), white fruits, yellow fruits, and even tropical ones.

It is said that young champagnes (2-3 years) smell floral and fruité, mature (6-8 years) ones smell like gourmand and that the old champagnes (more than 6-8 years) smell fruits secs and végétal.

A simplified version of the 5 aromas

A simplified version of the 5 aromas


Here comes the best moment…

You can finally delight your taste buds. Take a sip and let it roll around in your mouth. Observe the acidity, the taste, the strength, the bitterness, the aroma… It can remind you of green apple, toasts, tropical fruits, vanilla, citrus fruits, nuts… The more experience you have, the more aromas you will perceive.
How is the aftertaste? How long does it last? A high quality champagne is supposed to leave a long finish. Besides, does the taste match the smell?
Share you meaning with your friends or family. Does they think the same way about that champagne tasting?

An article that started with a quotation has to finish by the same way. So… as said Coco Chanel, “I only drink champagne at two occasions : when I’m in love, and when I’m not”. In moderation, of course !

Anastasiya Tretyak

The City of Pully want to unit its activities in Rochettaz #Switzerland #Pully #wine


The city of Pully (Switzerland) has proposed a project that has the aim to unit the viti-vinicultural activities at one unique site, in Rochettaz (the second wine-growing place is Prevet), with the aim to free the land and galvanize the center of the city.

This reorganization should cost around 2,7 million of Swiss Francs, prompting reactions from the residents and the elected members.

Pully is a Swiss piece of  land, located in the Vaud Canton, near the city Lausanne and just in front of the Lake Leman. The cultivated area is 3.5 ha and the wines cultivated there have an AOC Pully (Appelation d’Origine Contrôlée). Traditionally, the grape varieties grown there are Chasselas, Chardonnay, Sylvaner and Sauvignon for white wine, and Pinot Noir, Gamaret, Gamay, Diolinoir and Garanoir for the red ones.

Saint Chinian Cuvée Baptiste 2012 #saintchinian #wine #france #languedoc


The Saint Chinian Cuvée Baptiste 2012 comes from the La Croix Sainte-Eulalie wine estate , in the Languedoc-Roussillon region.

The Gleizes family has owned this 31 hectares property since 1971. The village where the wine grows is named Pierrerue. The schist, sandstone and calcareous soil offer it this particular taste. The grapes are harvested manually and, when they have been rigorously selected, the grapes are put in oak barrels.

This wine has an AOC (Appellation d’Origine Côntrolée) Saint Chinian Rouge. It is made with approximately 50% Syrah, 20% Grenache, 20% Mourvèdre and 10% Carignan.

The editorial staff had the opportunity to taste it.
This wine has a dark robe, with ruby and dark violet reflection. The nose is spicy and fruity. It is well-balanced in mouth, but also tannic, bold and gourmet, with some fruity accents.

Anastasiya Tretyak



Cirque grenache gris 2014 #grenache #france #wine #roussillon

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The Cirque Grenache gris 2014 is a wine from the Catalan coast, from the Languedoc-roussillon vineyards.
The Tautavel wine-growers take care of this traditional variety grenache gris next to the Vingrau village.

The label sketches a Mediterranean climate landscape where, next to the chalky-clay cirque, lay vineyards that have been cultivated since Roman times.

This wine has an IGP appellation Côtes Catalanes (Indication Géographique Protégée), evidence of this wine-variety’s authenticity.

We had the occasion to taste this refreshing wine. Its visual appearance shows a light wine robe, with a gold green reflection. The nose is delicate, fresh and sour. When we taste, we feel a little of white peach. The aroma reveals itself  in a second time : the wine has a floral aftertaste.

It is a light,  summery, feminine wine that we particularly advice to accompany shellfish.

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Anastasiya Tretyak


BRUSSELS-ProChile, the commercial organisation of the Embassy of Chile organised a great wine tasting at the Thon Hotel Stephanie to promote the wines from Chile.


PROCHILE gathered recently lots of winemerchants to produce a  great event displaying lots of chilan wines. ue to the distance between Belgium and Chile, more winemerchants than producers were there and grape sorts like cabernet sauvignon, merlot, cabernet franc, syrah and carmenere enjoyed lots of visitors: professional visitors from the belgian wine sector and also Chili lovers. Previous to the tasting a funny cocktail presented the best aspects of the chilean culture and dancers from the Andes mountains played music and danced. A lovely evening too…




More than a winemakers’ vintage: a vintage that required cool-headedness and a tailored approach!


If there are vintages for which the precision of the work in the vineyard is particularly important, then 2011 is a fine example!


The dry weather and early development of the vines were key factors for this vintage, and it was thanks to the precision of the work in the vineyard that we were able to extract the full potential of every plot.


Leaves were removed in the spring on a parsimonious basis, depending on each vine; the first green harvests take into account the age of the vines and their root development, with a view to avoiding stress. This meticulous work carried out by the Château’s permanent team continued after the beneficial rain in mid-July with a second removal of leaves and thinning of the bunches in August in order ensure uniform ripening, which had been uneven due to the dry weather between May and July. The minimum use of pesticides approach (full ploughing, grassing, no herbicides, mixed hedges surrounding the vineyard…) initiated more than ten years ago also contributes to balanced ripening and the aromatic complexity of the grapes, particularly in the more complicated vintages…


At harvest, the grapes had reached optimal ripeness with very satisfactory balances, but selection was still important and extremely thorough. More successive sortings were necessary for the white grapes than for a more classic vintage, and the sorting of the red grapes was a huge task.


In the vats, the extractions were slow, but we prefer to let time have its effect… This patience is rewarded because as a result of this slow process, the grapes release silky, beautifully formed tannins.




The wines produced at Malartic-Lagravière in 2011 offer superb purity of fruit, very rich and yet also very refined, accompanied by a silky, elegant, complex tannin structure. Definitely a vintage to taste as soon as you can!

Mrs Severine Bonnie of Chateau malartic-Lagravière with our editor




Weather conditions this year have been particularly favourable for the vine’s growth cycle and the grapes’ ripening process.

The months of July and August saw high temperatures and a generous amount of sunshine. This fine weather continued into September, with an alternation between cool nights and warm daytime temperatures, which encouraged a concentration of aromas and an increase in anthocyanins (pigments). The grapes ripened ideally and harvests dates are now being staggered.  Crops being gathered are perfectly healthy.   It is too early to make an estimate about harvest volume.We should keep in mind that hailstorms during the month of March caused significant damage to 19 000 hectares of vines (15% of the total Bordeauxwinegrowing region).  The extent of this damage varied considerably from one plot to another in vineyards, but the result is a decrease in production.

Dry white wines

Harvests of white Sauvignon grapes begun on 27th August in the earliest-ripening areas.  In September harvesting of this variety became widespread and continued afterwards with the Sémillon variety.

Red wines

Merlot grapes are currently being picked.  Harvests of this variety begun in mid-September for the earliestripening areas.  The berries are intensely aromatic, full of  fl avour, showing excellent concentration in sugar; the pips are crunchy and the skins appear to have marvellous colour potential (anthocyanan evels are high).  Acidity levels are low; this is an indication of excellent ripeness.Harvests will continue with Cabernet Franc in the  first days of October, followed by Cabernet Sauvignon, depending on the earliness of certain terroirs and how ripeness has developed.

Sweet white wines


CIVB A. Benoit

CIVB A. Benoit

Gathered by successive stages of manual sorting on the vine, harvests of grapes for sweet white wines have barely begun.  Weather conditions at present are ideal for these grapes that undergo the infl uence of an extremely specifi c micro-climate.  Humidity, in the form of early-morning mists, encourages the work of the botrytis cinerea fungus (noble rot), a vital factor for producing these wines.  Very warm daytime temperatures dry out the grapes and concentrate all their fl avours.  The grapes express remarkable aromatic potential.



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