Tag: burgundy

UNESCO declares Champagne and Burgundy as part of its World Heritage


The United Nations Educational, Scientific and Cultural Organization has just added the regions of Champagne and Burgundy as part of its World Heritage list, a recognition that wine producers in these regions chase since many years ago, especially addressed to vineyards and cellars, but that indirectly will benefit large sections of the society and population of each region.

With regard to Champagne, the decision affects areas such as Hautvilliers, Aÿ, Sainte-Nicasie in Reims and the Avenue de Champagne and Fort Chabrol in Epernay, who make up the productive core of the most appreciated and traditional sparkling wine in the world. According to the verdict itself from UNESCO, “these areas witness the development of a very specialized artisan activity which has become an agro-industrial enterprise”.

As for Burgundy, Unesco has included 1,247 “climats” of the region, demarcated wine production plots that make up the characteristic mosaic that covers the slopes of the Côte de Nuits and Côte de Beaune, as well as the villages and the city of Beaune, in addition to the historical centre of Dijon.

According to the Committee in charge of the inclusion of this area, “the site is an outstanding example of grape cultivation and wine production developed since the High Middle Ages”.

In turn, the co-owner of Domaine de la Romanée Conti, Aubert de Villaine, said: “This inscription is also a recognition to the work of generations, the Cistercian monks, the Dukes of Burgundy, men and women, wine growers.. All of whom have, through the centuries, painstakingly shaped the vineyards of Burgundy in their determined quest for excellence”.

Pierre Cheval, president of the Association Paysages du Champagne, which has coordinated the candidacy of the region during the past eight years, said that “The listing is a form of recognition, but also undertaking to the world’s nations, so we must ensure that we are worthy of it. We are duty-bound to preserve and maintain this landscape, know-how and heritage so that we can pass them on unspoilt to future generations”.

Thus, after the announcement by the Unesco, these regions join, in their membership of the World Heritage, the Italian region of Piedmont, Mosel in Germany, Tokaj in Hungary and Wachau in Austria.

 TAGS:R de RuinartR de Ruinart

R de Ruinart: a sparkling wine from this DO: Champagne made with pinot noir and pinot meunier grapes and has a volume of alcohol of 12º.



 TAGS:Grand Regnard Chablis 2013Grand Regnard Chablis 2013

Grand Regnard Chablis 2013: a white wine with Burgundy DO with the best bunches of chardonnay from the 2013 vintage.



1000 wines, 1000 cheeses

 TAGS:Everybody knows that there are few things that taste better than grapes with cheese (which taste like kiss). But one of those things is wine, because when it accompanies cheese is simply such a great combination that can beat even chocolate.

We could also say that it is the best combination for the mood (I do not dare saying that it is goo as well for health, as those with high cholesterol should stop reading the post right now, because going any further will only cause them some troubles).

Not to disappoint anyone, notice that I have no space or time (or speed) to speak a thousand wines and a thousand cheeses, but I will do everything in my hand to make a quality selection which will bring you something new and appetizing, resulting in pairings that you can practice at home this very weekend.

To get started I suggest an English Cheddar cheese, which in its milder variant is perfect to be accompanied by a South Africa Chardonnay while when its most cured lends down with a glass of Rioja Crianza.

The Dutch Gouda (beautiful city, by the way) seems to me perfect to go together with a white wine from Alella. However, the Gruyere is ideal when accompanied by a Sauvignon Blanc (Chile, if you like powerful flavor or New Zealand , if you prefer a more floral touch).

Brie cheese can be quite an experience when presented with a glass of Pedro Ximénez, but if someone does not want to or cannot wait to the dessert time to try this combination, worthy of Olympus, then it is also a good idea to choose a good bread and a good Merlot, which will also catapult you to the absolute pleasure of cheese and wine lovers.

Feta cheese, especially if it is part of a salad of pear tomatoes, onions and black olives is the most ideal dining companion of a slight Burgundy. While other French wine, the Châteauneuf-du-Pape, could be a real success in a Raclette evening with friends.

Finally, Manchego cheese tastes even better if you eat it while tasting a glass of wine containing some Petit Verdot, although to purists I do not dare but recommend another than any of the Ribera del Duero best crianzas, obtaining an interesting recreation of the most distinguished cuisine of the both parts of Castile.

 TAGS:Grossot Chablis Fourchaume 2008Grossot Chablis Fourchaume 2008

Grossot Chablis Fourchaume 2008



 TAGS:Château Minuty Cru Classé Cuvée Prestige Rosé 2011Château Minuty Cru Classé Cuvée Prestige Rosé 2011

Château Minuty Cru Classé Cuvée Prestige Rosé 2011

French wine to become the Coke of the wine world?

France has been slipping for a while from it’s lofty seat at the top of the wine world  due to increased competition across the globe but also internal problems such as inconsistent quality standards, lack of government support, and the recent move among younger generations away from wine to beer and spirits. Yet the country’s wine reputation still stems from having some of the world’s top vineyards and producers. When you mention France many consumers continue to  conjure up images of first growth Bordeaux, rare Burgundies, and grand Champagne houses. But even this illustrious reputation is now being threatened it seems, for as The Independent recently reported, a senior French wine official has declared that French wine will become “like Coca Cola”.

Wine Coca ColaIt is a disturbing thought, but some believe it’s France’s best option to compete, saying the top and upper middle tiered producers can remain unchanged but the lower tiers will benefit from being consolidated to create more uniform wines of dependable quality that will challenge Australian and other New World wines on the cheap and cheerful shelves of your supermarket. 

Is this a win for value seeking consumers disappointed by uneven quality or a tragic loss for the beloved and very French idea of terroir