Wine

The Jury of the OIV (International Organization of Vine and Wine), which met in Paris on September 9, 2021, this year awarded 16 Prizes and 10 Special Mentions from around sixty publications in competition.   Today, we are very proud to announce that the work “Le Chêne en majesté, de la forêt au vin”, written […]

A narrow strip of land extending over some thirty kilometers on the shores of Lake Geneva, the Lavaux vineyard (canton of Vaud) enjoys a particularly favorable climate for the cultivation of vines which has prompted men to shape its slopes. steep. The exceptional character of this wine-growing landscape was recognized in 2007 by the inscription […]

We can attest proof of wine growing in the region of Chablis since the high Middle Ages. The Cistercians, who founded the Abbey of Pontigny in 1114 and subsequently stood up a cellar called the Petit Pontigny in Chablis, developed the vineyard and made it prosper thanks, in particular, to the relatively close Parisian market […]

“Vineyard and cellar – 1910” is a series of articles that we present to you throughout the year 2020, month by month. The articles are taken from the 1910 “Wine Trade Directory” and describe the various works necessary for the grapes and wine production at the beginning of the 20th century.   October in the […]

“Vineyard and cellar – 1910” is a series of articles that we present to you throughout the year 2020, month by month. The articles are taken from the 1910 “Wine Trade Directory” and describe the various works necessary for the grapes and wine production at the beginning of the 20th century.   September in the […]

“Vineyard and cellar – 1910” is a series of articles that we present to you throughout the year 2020, month by month. The articles are taken from the 1910 “Wine Trade Directory” and describe the various works necessary for the grapes and wine production at the beginning of the 20th century.   August in the […]

“Vineyard and cellar – 1910” is a series of articles that we present to you throughout the year 2020, month by month. The articles are taken from the 1910 “Wine Trade Directory” and describe the various works necessary for the grapes and wine production at the beginning of the 20th century.     July in […]

The aromatic note of roasting is one of the smells that oak can give to wine during aging. Studies have shown that the molecule linked to this smell is 2-furanemethanethiol. This compound was first identified in 1926 in roasted coffee.   In wines, 2-furanemethanethiol is the result of chemical reactions between different compounds from oak […]

Oak aromas in wines –  Toasted almond   The aromatic note of toasted almond is one of the smells that oak can give to wine during ageing. It is mainly due to the presence of the furfural molecule. This molecule is one of the “empyreumatic” compounds, it’s formed by the heating stage in cooperage. Indeed, […]

The aromas of oak in wines – The series of aromas of oak in wines highlights the odorous molecules that oak gives to wines during ageing.   Wine ageing is a technically very delicate step. The work of the oenologist and the cooper must be precise in order to enhance the profile of the wine. […]

Oak aromas in wines – The series of oak aromas in wines highlights the odorous molecules that oak gives to wines during ageing.   Oak, by its natural properties, will bring a large number of compounds to wines. Before its aging, the wine already has aromas linked to its grape variety, its terroir but also […]

“Vineyard and cellar – 1910” is a series of articles that we present to you throughout the year 2020, month by month. The articles are taken from the 1910 “Wine Trade Directory” and describe the various works necessary for the grapes and wine production at the beginning of the 20th century.     May in […]