#Marcel Lapierre

[oenodyssee]

Numéro double

Chez Jocelyne et Gérald Oustric // Gaec du Mazel // Valvignères // Ardèche // Côte-du-Rhône // 20 hectares

Saint-Thomé. Descendre du car. Retirer l’étuis rouge de la soute. L’étui en forme de L qui intrigue tant les voyageurs des trains et des bus que j’emprunte pour aller et venir entre Bordeaux et les lieux où je laisse mon vélo. De plus en plus souvent on ose me demander ce que le L contient. Mes réponses varient. Aux enfants, je réponds : - Un T . Aux vieux soupçonneux, je parle d’arme, de sulfateuse. Aux jeunes couples j’avance : - ma partenaire. Aux rêveurs de tous âges j’etcétère : - un autre étui (mais plus grand) contenant lui-même un autre étui (mais plus grand) contenant lui-même… Il arrive aussi que, pour rester vague,  je parle d’instrument.

Quelle est la vérité ? J’hésite moi-même. Disons que quelque chose se précise au fil des jours. Démêler. La housse en L taillée dans une bâche étanche incarnat contient en effet un coffre en cuir rigide de forme identique et fermé par des sangles à boucles, lequel contient en effet un cep de syrah en forme de T (tourmenté) gréé en instrument de musique électronique et informatique – que j’appelais encore métaphorminx ou hypercep avant d’arriver chez Jocelyne Oustric, il y a un mois. Jocelyne précisément dont la voiture se gare à ma hauteur.

On fait maintenant route vers Valvignères où se trouvent les vingt hectares de vignes dont ma très sympathique conductrice s’occupe avec son frère Gérald. Cette fois, ni domaine, ni château, ni mas, ni ferme mais GAEC. Le GAEC du Mazel. Si l’acronyme (Groupement Agricole d’Exploitation en Commun) fleure un peu techno, la réalité est qu’il permet à un petit groupe de professionnels (de 2 à 10) de s’associer au sein d’une entreprise tournée vers l’agriculture. Des frères et sœurs par exemple.

« Au départ, m’avait expliqué Jocelyne lors de ma première visite, Gérald était tout seul. Il avait repris l’exploitation de notre père et livrait le raisin à la coopérative. Comme la plupart des vignerons de son entourage il pensait ne pas aimer le vin et buvait surtout du Ricard. » Jusqu’à ce qu’au hasard d’un passage en Beaujolais il rencontre Marcel Lapierre, pionnier du vin nature, et goûte ses canons. « Là, il a tout de suite aimé… Ensemble ils ont essayé de convaincre la coopérative de prendre le virage du nature ; ils y croyaient vraiment, mais c’était peine perdue et Marcel a fini par dire à mon frère : - si tu veux boire ton vin, sors de la coopérative. » À cette période, Jocelyne s’est éloignée de Valvignères. Après avoir rêvé de devenir sage-femme, elle a passé plusieurs années à Londres.  « J’ai quand même fini par revenir en Ardèche où j’ai trouvé un boulot dans une entreprise informatique. C’est à ce moment, en 1998, que Gérald m’a proposé de monter le GAEC. Au départ on faisait tout ensemble, la taille, les vinifes, tout ça. Ce qui m’allait très bien vu je n’avais pas fait d’études agricoles. Ensuite j’ai eu mes enfants et je me suis plus concentrée sur la partie administrative. »

La voiture quitte maintenant la route pour emprunter un chemin bordé de vignes. Nous grimpons jusqu’à la forêt encore quasi méditerranéenne qui coiffe le coteau et nous arrêtons un plus bas, devant le grand chai du GAEC. Dans l’entrée deux piles de cartons remplis de bouteilles échangées avec d’autres vignerons. La première pile en provenance de Mulhouse où Gérald était en salon les deux jours précédents. La seconde de Latour de France d’où sa sœur revient pour la même raison. Plus loin, le grand pressoir mécanique dédié à certaines cuvées pour la qualité des jus qu’il produit, les cuves inox chemisées avec température réversible puis, un étage au-dessous, quelques contenants devenus inutiles depuis la réduction du domaine : « on est passé de 30 à 20 hectares il y a dix ans et on se demande souvent pourquoi on ne l’a pas fait plus tôt » ; le monte-charge, vestige des conseils de l’œnologue vagabond Jacques Néauport qui était contre le pompage « qui abime l’intégrité moléculaire des jus », aujourd’hui remplacé par une pompe péristaltique ayant les mêmes qualités.  « Comme Marcel, Jacques nous a beaucoup aidés, encouragés. Il faut dire qu’à l’époque on était très isolés ici. Personne ne comprenait ce que nous faisions. Ce n’est plus le cas maintenant, de nouveaux vignerons comme Anders Frederik Steen et Géraldine Croizier que tu as rencontrés le soir de ta performance sont arrivés, on peut discuter s’échanger des avis, déguster ensemble. »

Oui, le soir de ma performance. Se remémorer.  Nous étions quelques-uns devant la maison de Jocelyne installés en cercle entre de vieilles vignes de grenache et une parcelle de cinsault plus juvénile. On discutait de la chaleur extrême qui avait sévit pendant les vendanges, nécessitant – première ! - de reloger les équipes au camping municipal, à l’ombre de ses grands arbres. De l’épuisement, lui aussi exceptionnel qui en avait résulté. Jocelyne avait servi La cuvée Les Lèches 2021, grenache blanc, sémillon, sauvignon dont j’admirais la robe dorée parfaitement accordée à la blondeur concentrée de cette soirée d’automne.

Je m’inquiétais cependant du déclin de la lumière, espérant qu’il en resterait assez pour la partie du texte dont je confie la lecture au public. On attendait encore quelqu’un, Anders, qu’on entendit finalement débouler de loin, deux bouteilles s’entrechoquant dans sa besace. Le dernier convive assis et servi, je pouvais sortir la métaphorminx de son étui. Et là, – effet secondaire des Lèches ? – au lieu d’actionner la flûte de l’hypercep comme je le fais souvent en préambule de Rhapsode, je me suis entendu présenter – première ! – cette vieille syrah comme une partenaire. Expliquer. Comment tous les flux de sève, tous ses élans végétatifs, tout le stop and go de la taille, des travaux en vert et de la récolte, toute cette mémoire en apparence pétrifiée dans le bois et la contorsion de ses formes était encore active et, pourvu qu’on se laisse bouger, activante. Comment je l’avais découvert et comment je tachais à présent d’explorer la partition chorégraphique potentielle proposée continûment par ma cavalière.

Quelle nouvelle, prise, nouvelle passe – première ! – était alors apparue, dans le jour déclinant, les lectures délicates éclairées finalement au photophore, la fraicheur de la nuit, le silence un instant retrouvé avant les joies du banquet ? Quel ajout au pas de deux ? Un baptême, je crois, au Mazel. Dire. Le prénom soudain révélé de l’instrument : Médée.  

#GAEC du Mazel #Gérald Oustric #Jocelyne Oustric #Valvignères #Ardèche #Côte-du-Rhône #Jacques Néauport #Marcel Lapierre #La vrille et le papillon #Anders Frederik Steens

[coffee-and-cusswords]

some recent wines

1) ‘20 dernière groute ‘sang neuf’, gamay boujoulais

2) ‘20 ‘patapon rouge’, pineau d’aunis loire valley

3) ‘17 marcel lapierre ‘morgon’, gamay boujolais

4) ‘21 ruth lewandowski ‘feints’, mendocino coferment

5) ‘20 stagiaire ‘sufficiently whelming’, sav blanc, mendocino

6) ‘19 le coste pizzicante rosato, sparkling rosé of aleatico, lazio

#mine

[darkerangels]

Lapierre, one of the original “Gang of Three” in Beaujolais.  

#darkerangels #wine #Marcel Lapierre #Gang of Three

[thepourfool]

Holiday Smack-Up: The Mega-Value Reds All-Stars

Holiday Smack-Up: The Mega-Value Reds All-Stars

A price tag suggests a LOT about a wine but proves very little. When you approach a bottle of red that carries a hefty price tag, certain expectations arise. “Hey,” most of us think, “Sixty-buck Cab/Merlot. This must be the Good Stuff!” I once attended a release tasting at a Woodinville winery at which an $18 bottle of blended red absolutely mopped the floor with a $55 blend sitting…

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#A-Mano Primitivo #Allegrini "Palazzo della Torre" #Bargain Reds #Bodegas Atalaya Laya #Bogle Pinot Noir #Bogle Vineyards #Charles Smith Velvet Devil Merlot #Marcel Lapierre Raisins Gaulois Vin de France #Mark Shannon #McManis Family Vineyards Cabernet #Parducci Small Lots Cabernet #Value Wines

[lebaronbandit]

PICTURA DE IPSE : Musique Directe credit album / album credit

PICTURA DE IPSE team: Direction artistique, management et production exécutive: Noémie D. Leclerc go-to engineer + production additionel : Marius Larue engineer backup + production additionel : Martin Lemay Mixage et production additionnel pour tout les chansons: Valentin Ignat Matricage : Richard Addison

Réalisé par : Hubert Lenoir

je remercie du fond du coeur tout ceux qui on joué et prêté leur musicalité sur PICTURA DE IPSE : Musique directe. Que ce soit quelques notes sur un synth ou un quatuor à cordes, vous avez tous été essentiel à cet album et quelque part dans mon coeur, le son de vos instruments résonne encore et à tout jamais.

CRÉDITS:

9:42PM Nouvel enregistrement

Musique: Eels Texte: Hubert Lenoir, Eels Hubert Lenoir: Voix, synth, productions

Noémie D. Leclerc: Prise de son, productions Quatuor à cordes : Amélie Lamontagne, Edith Fitzgerald, Sarah Martineau, Camille Paquette-Roy Gabriel Desjardins: synth additionnel, arrangements des cordes

SECRET Musique: Hubert Lenoir Texte: Hubert Lenoir Hubert Lenoir: Production, synth, sampling, voix Félix Petit: Production, synths, saxophone, prise de son Kirin J Callinan: Guitar

Julyan: Guitar, rhodes Mac Demarco: Drums Marius Larue: Prise de son 418 wOo Musique: Hubert Lenoir Texte: Hubert Lenoir Hubert Lenoir: Production, synths, guitar, voix Félix Petit: Synths, saxophone, production, prise de son Gabriel Desjardins: Synths Cédric Martel: Bass Alexandre Martel : Guitar Kirin J Callinan: Guitar PE Beaudoin : Drums, V Drum William Côté: Drums Ben Shampouing: Prise de son Martin Lemay : Synth Marius Larue: Prise de son uber lenoir, c'est confirmé

Musique: Hubert Lenoir, Gabriel Desjardins Texte: Dominic Maurais, Hubert Lenoir Hubert Lenoir: Production

Noémie D. Leclerc: Production Quatuor à cordes: Amélie Lamontagne, Edith Fitzgerald, Sarah Martineau, Camille Paquette-Roy Gabriel Desjardins: Arrangements de cordes Dominic Maurais: Diss Félix Petit: Prise de son QUATRES-QUARTS Musique: Hubert Lenoir Texte: Hubert Lenoir Hubert Lenoir: Production, synths, voix Marius Larue: Prise de son, production PE Beaudoin: Drums Gabriel Desjardins: Synths Cédric Martel: Basse André Larue: Saxophone Davy Bravado: Ad libs refrain

Martin Lemay: Prise de son Ben Shampouing: Prise de son DIMANCHE SOIR Musique: Hubert Lenoir, High Klassified Texte: Hubert Lenoir Hubert Lenoir: Productions, synths, voix High Klassified: Productions, synths Gabriel Desjardins: synths Mathieu Désy: Contrebasse Marius Larue: Prise de son, productions Martin Lemay: Prise de son paris transit Musique: Hubert Lenoir, CRABE, Robert Charlebois Texte: Marcel Sabourin Hubert Lenoir: Productions, synths, guitare, voix Martin Poulin-Légaré : Guitare, Voix Gabriel Lapierre: Drums OCTEMBRE Musique: High Klassified, Hubert Lenoir, Bonnie Banane Texte: Hubert Lenoir, Bonnie Banane, Arthur Gaumont-Marchand

Hubert Lenoir: Productions, synths, voix High Klassified: Productions, synths Simon Kearney: Guitare, Basse Gabriel Desjardins: Synths Marius Larue: Prise de son, productions HULA HOOP Musique: Hubert Lenoir, Mai Lan Chapiron, Julyan Texte: Hubert Lenoir Hubert Lenoir: Productions, synth, guitares, voix Marius Larue: Synth, prise de son, productions Félix Petit: Saxophone, synth, flute Martin Lemay: Prise de son, productions Dan Mcneil: Prise de son montréal transit Musique: Hubert Lenoir, CRABE, Robert Charlebois Texte: Robert Charlebois, Daniel Thibon Hubert Lenoir : Productions, vocals

Martin Poulin-Légaré : Guitare, Voix Gabriel Lapierre: Drums MTL STYLE LIBRE Musique: Hubert Lenoir Texte: Hubert Lenoir

Hubert Lenoir : Guitare, voix, synth, productions Simon Saint-Hillier: Productions VILLE MARIE a Musique: Hubert Lenoir Texte: Hubert Lenoir Hubert Lenoir: Productions, synths, voix Kirin J Callinan: Guitare, productions Michael D. Francesco: Basse Drew Erickson: Synth Julian Sudek: Drums

Dan Mcneil: Prise de son

Mac Demarco: Prise de son Simon Kearney: Basse Marius Larue: Prise de son, productions Martin Lemay: Prise de son Quatuor à cordes : Amélie Lamontagne, Edith Fitzgerald, Sarah Martineau, Camille Paquette-Roy

VILLE MARIE b Musique : Hubert Lenoir Texte: Hubert Lenoir Hubert Lenoir: Productions, synths, voix Alexandre Martel: Basse PE Beaudoin: Congas Félix Petit: Fender rhodes Marius Larue: Prise de son, productions Ryu Kawashima: Prise de son Martin Lemay: Prise de son montréal transit musique: Hubert Lenoir, CRABE, Robert Charlebois Texte: Robert Charlebois Hubert Lenoir: Productions, synths

Martin Poulin-Légaré : Guitare, Voix Gabriel Lapierre: Drums BOI Musique: Hubert Lenoir, Marius Larue, Claudia Bouvette Texte: Hubert Lenoir, Noémie D. Leclerc Hubert Lenoir: Productions, synth, voix Marius Larue: Productions, synth ancien ami Musique: Hubert Lenoir Texte: Raphael Tremblay, Hubert Lenoir Hubert Lenoir: Productions, synth Martin Lemay: synth additionnel GOLDEN DAYS Musique: Hubert Lenoir, Félix Petit Texte: Hubert Lenoir **contient un extrait d'une conversation avec Flora Gionest

Félix Petit: Productions, synth, prise de son

Hubert Lenoir: Productions, synth, piano, guitare, voix

Franz Celestin: Drums Jérôme Beaulieau: Piano

Simon Saint-Hillier : Productions, programmations Jérémi Roy: Basse, guitare Marius Larue: Prise de son Martin Lemay: Prise de son, productions Kirin J Callinan: Guitare SUCRE + SEL Musique: Hubert Lenoir Texte: Hubert Lenoir Hubert Lenoir: Productions, synth, guitare, voix Marius Larue: Prise de son, productions

Cédric Martel: Basse PE Beaudoin: Drums Gabriel Desjardins: synth

Julyan: Guitare Ben Shampouing: Prise de son Martin Lemay: prise de son, productions PHASE Musique: Hubert Lenoir Texte: Hubert Lenoir

Hubert Lenoir: Productions, guitare, basse, synth, Marius Larue: Prise de son, productions Elise Barbara : Vocals Gabriel Desjardins: Synth Vincent Banville: Prise de son Martin Lemay: Prise de son Valentin Ignat: synth additionnel f.p.b. Hubert Lenoir: Productions, guitare, synth Noémie D. Leclerc: Productions Martin Lemay: Prise de son

[vm4vm0]

CHARLOTTE CARDIN - THE KIDS (short film) from Kristof Brandl on Vimeo.

YDA Silver Screen @CANNES2018 New Director Showcase by Ridley Scott @CANNES2018 Best Cinematography @LUX AWARD 2018

Shot on Kodak Vision 3 500T Aaton Penelope 2 perf Arri 435 4 perf

With: Francis La Haye, Mylène Mackay, Hubert Proulx, Anthony Riendeau, Anne-Charlotte Côté, Liam Weisman, Ilan Sawan, Daniel Lapierre, Mathieu Lepage and Louise Latraverse.

V.O by Victoria Diamond & Dusan Dukic

Directed & Edited by Kristof Brandl Written by Kristof Brandl & Shane Patrick Cinematographer: Christophe Collette, CSC Additional Cinematography: Kristof Brandl Executive Producer: Alexandre Auray Line Producer: Clara L’Heureux-Garcia Focus Puller: Maxime Boutin 2nd Camera Assistant: Erin Weisgerber Camera Loader: Robin Rigault 8mm & Super 16mm: Benoît Jones-Vallée & Laurent Schrænen Set Photographer: Gaëlle Leroyer Gaffer: Jacques Girard Best boy: Conrad Roy & Louis Cloutier Key Grip: Stéphane Klopp Best Boy: Marcel Bonneville, Camille Bergeron Bégin Sound Man: Laurent Ouellette, Dominic Remiro Grading: Simon Boisx Art Director: Frédérique Ste-Marie & Maxime Normand Art Assistant: Sophie B.Jacques, Geneviève Boiteau, Véronique Perreault, Yann Filly-Paré Costume: Amanda Van Der Siebes Makeup and Hair: Catherine Brunelle Flame Artist & VFX Supervisor: Flore Mounier @MikrosMPC Special Effects: Remy Couture Special Effects Supervisor: Blood Brothers Stunt Coordinator: Jean-François Lachapelle Riggers: Stéphane Julien et Sébastien Peres 1st Assistant Director: Clara L’Heureux-Garcia 2nd Assistant Director: Mathieu Turcotte Production Coordinator: Gabrielle Dussault Unit Manager: Joseph Liane Key Production Assistant: Jeremy Hughes Production Assistant: Patrice Arseneault, Iskouhie Yacoub, Georges Mazraani Film Lab: MELS Sound Design: Jean-David Perron & Theo "Lewis" Porcet @CULT NATION

[fromthe-point]

The Quebec Major Junior Hockey League is proud to unveil the list of finalists for the prestigious trophies that will be awarded during the 2019 Golden Puck Awards. The annual event will be held at the Capitole in Quebec City on April 3rd.

Here are this year’s nominees:

Rookie of the Year Hendrix Lapierre – Chicoutimi Sagueneens Jordan Spence – Moncton Wildcats

Marcel-Robert Trophy – Scholastic Player of the Year Jérôme Gravel – Victoriaville Tigres Matthew Welsh – Charlottetown Islanders Rafaël Harvey-Pinard – Rouyn-Noranda Huskies

Émile «Butch» Bouchard Trophy – Best Defenseman Charle-Édouard D’Astous –Rimouski Océanic Nicolas Beaudin – Drummondville Voltigeurs Noah Dobson – Rouyn-Noranda Huskies

Frank-J.-Selke Trophy – Sportsman of the Year Gabriel Fortier – Baie-Comeau Drakkar Mitchell Balmas – Cape Breton Screaming Eagles Peter Abbandonato – Rouyn-Noranda Huskies

Humanitarian and Community Involvement Trophy Alex-Olivier Voyer –Sherbrooke Phœnix Charle-Édouard D’Astous –Rimouski Océanic Matthew Welsh – Charlottetown Islanders

Maurice-Filion Trophy – General Manager of the Year Mario Pouliot – Rouyn-Noranda Huskies Serge Beausoleil – Rimouski Océanic Yanick Jean – Chicoutimi Sagueneens

Michael-Bossy Trophy – Top Professional Prospect Jakob Pelletier – Moncton Wildcats Raphaël Lavoie – Halifax Mooseheads Samuel Poulin – Sherbrooke Phœnix

Paul-Dumont Trophy – Personality of the Year Alexis Lafrenière – Rimouski Océanic Maxime Comtois – Drummondville Voltigeurs Noah Dobson – Rouyn-Noranda Huskies

#chl #qmjhl #chicoutimi sagueneens #moncton wildcats #victoriaville tigres #charlottetown islanders #rouyn noranda huskies #rimouski oceanic #drummondville voltigeurs #baie comeau drakkar #cape breton screaming eagles #sherbrooke phoenix #halifax mooseheads #t:news #s:award #s:prospects #hockey

[dilleatlife]

ボジョレー他、ナチュール数種類入荷しております。 ディナーの際は是非。全てボトルでのご用意です。

Silver Trichard "Selene Beaujolais Primeur2018" Marcel Lapierre "Raisins Gaulois"

#ナチュラルワイン #vinnature

[chateau-aemkei]

Marcel Lapierre is my top fav producer even after he passed away.

#wine #lover #domaine mathieu & camille lapierre #morgon #burgundy #bourgogne

[tonimining]

CHARLOTTE CARDIN - THE KIDS from Kristof Brandl on Vimeo.

YDA Silver Screen @CANNES2018 New Director Showcase by Ridley Scott @CANNES2018 Best Cinematography @LUX AWARD 2018

Shot on Kodak Vision 3 500T Aaton Penelope 2 perf Arri 435 4 perf

With: Francis La Haye, Mylène Mackay, Hubert Proulx, Anthony Riendeau, Anne-Charlotte Côté, Liam Weisman, Ilan Sawan, Daniel Lapierre, Mathieu Lepage and Louise Latraverse.

V.O by Victoria Diamond & Dusan Dukic

Directed & Edited by Kristof Brandl Written by Kristof Brandl & Shane Patrick Cinematographer: Christophe Collette, CSC Additional Cinematography: Kristof Brandl Executive Producer: Alexandre Auray Line Producer: Clara L’Heureux-Garcia Focus Puller: Maxime Boutin 2nd Camera Assistant: Erin Weisgerber Camera Loader: Robin Rigault 8mm & Super 16mm: Benoît Jones-Vallée & Laurent Schrænen Set Photographer: Gaëlle Leroyer Gaffer: Jacques Girard Best boy: Conrad Roy & Louis Cloutier Key Grip: Stéphane Klopp Best Boy: Marcel Bonneville, Camille Bergeron Bégin Sound Man: Laurent Ouellette, Dominic Remiro Grading: Simon Boisx Art Director: Frédérique Ste-Marie & Maxime Normand Art Assistant: Sophie B.Jacques, Geneviève Boiteau, Véronique Perreault, Yann Filly-Paré Costume: Amanda Van Der Siebes Makeup and Hair: Catherine Brunelle Flame Artist & VFX Supervisor: Flore Mounier @MikrosMPC Special Effects: Remy Couture Special Effects Supervisor: Blood Brothers Stunt Coordinator: Jean-François Lachapelle Riggers: Stéphane Julien et Sébastien Peres 1st Assistant Director: Clara L’Heureux-Garcia 2nd Assistant Director: Mathieu Turcotte Production Coordinator: Gabrielle Dussault Unit Manager: Joseph Liane Key Production Assistant: Jeremy Hughes Production Assistant: Patrice Arseneault, Iskouhie Yacoub, Georges Mazraani Film Lab: MELS Sound Design: Jean-David Perron & Theo "Lewis" Porcet @CULT NATION

[wineschool-blog]

Beaujolais

https://j.mp/2UwOBhl Beaujolais is a convivial region of Burgundy with a refocused attention to style. It is a place where light-hearted wines and creativity are allowed to thrive. Although nouveau is a popular and lively tradition, the region continues to prove it can produce much more than a harvest revelry and has worked diligently, innovatively, and eagerly engaged in legal disputes to protect its reputation. Table of contentsWhy Beaujolais MattersThe GrapesBurgundy?History of BeaujolaisPinot Noir ClimateBeaujolais NouveauEnd of an EraBeaujolais ClassificationsThree Categories of BeaujolaisTen Crus of Beaujolais Cru ClimateAOC VillagesCote de BrouillyMorgonCote du PyWinemaking StylesCarbonic MacerationBiodynamic Farming Why Beaujolais Matters Celebrated winemakers and negociants produce quality vintages with a price tag unparalleled for the same level of quality in the rest of Burgundy. In addition, this region has a long history of independent thought and a collective passion for agricultural sustainability. The Grapes Although outlawed by the Dukes of Burgundy for a hundred years, Gamay Noir stubbornly remained the varietal of choice. Grown over a graphite-influenced geological landscape, this hearty grape prevailed over conditions unsuited for the more delicate Pinot Noir varietal favored in the rest of the region. This thriving grape has become the overwhelming choice, with only Chardonnay being produced otherwise and in tiny quantities. So Gamay found a home to produce stronger vines that contrived quality and cultivated unique expressions amongst each appellation. Burgundy? Although administratively and politically a part of Burgundy, Beaujolais has a decidedly different approach to wine and is generally set apart from the rest of the district. Beaujolais is a compelling domain that simultaneously identifies itself as an independent entity while also recognizing its Burgundian designation’s economic importance. Burgundy and Beaujolais History of Beaujolais The panoramic vineyards along the Saone River have cultivated grapes since the days of ancient Rome. Still, arguably the beginning of modern winemaking in Beaujolais began in 1395 when Duke of Burgundy Phillippe the Bold outlawed Gamay Noir. Pinot Noir At that time, the French upper class believed that Pinot Noir was the superior varietal and that the region’s reputation was put at risk by allowing them more prolific Gamay to grow in the region. As a result, the regulation remained unenforced in the more distant and independent Beaujolais, where farmers propagated the varietal. Climate The semi-continental climate with Mediterranean influences and granite prolific soil proved the winning combination for Gamay wine with supple fruit, refreshing acidity, and excellent structure. By the 15th Century, Gamay was once again legally permitted to cultivate. Beaujolais Nouveau Most of the wine was consumed locally until the 19th Century, when railroads allowed Beaujolais’s popularity to spread. It was during this time that the concept of Nouveau and the celebration it entailed came into play. These quick fermenting wines took a mere two months from harvest to bottle. The release turned from a national celebration into a worldwide frenzy under master businessman Georges Duboeuf. End of an Era Unfortunately, by the mid-1980s, the craze had faded. By the early 1990s, France was left with over 1.1 million cases of unwanted Nouveau to discard. In addition, it became difficult to sell any bottle of Beaujolais as the public associated the region with inexpensive, deficient wine that lacked the ability to age. With the sharp decline in demand, illegal chaptalization, and doctored wine scandals, Beaujolais’s plummeting prices left many vineyards in or near bankruptcy. However, with standout vintages such as ’05, 12’ and 14’ meaningful, Beaujolais is once again beginning to resurface. Beaujolais Classifications Three Categories of Beaujolais By law, Beaujolais is divided into three categories of quality, Beaujolais, Beaujolais-Villages and Beaujolais Cru. The entire region has approximately 42,000 acres (17,000 hectares) under vine. To the west is the Monts de Beaujolais, and the Saone River valley borders the east. Ten Crus of Beaujolais The ten crus of Beaujolais produce serious Gamay with gentle tannins, juicy and expressive fruit with a light to medium body that at times shows an intense minerality and charming notes of spice. Investors, new talent, and reinvigorated winemakers are beginning to remind the world what Beaujolais is capable of. Cru Climate The climate is continental with slight Mediterranean influences from the south. The summers are hot and dry, and the winters are cold. However, one region is geographically dividing from north to south. The northern (Haut) region contains desirable granite soils that house all of the Beaujolais Cru. The southern (Bas) region is flat and composed primarily of clay and sedimentary rock. The most basic versions (including Nouveau) are grown here. In other regions of France, ‘cru’ indicates a particular vineyard, but in Beaujolais, ‘cru’ refers to the ten distinguished villages providing first-rate wines, all located on granite hills in the northern (Haut) region. The steep granite-based soils produce denser, richer, and more expressive Gamay with the ability to age. AOC Villages These wines will be labeled under their own AOC’s, so it is worth becoming familiar with their names and styles to know what to buy. The ten Beaujolais crus are; Brouilly, Chenas, Chiroubles, Cote de Brouilly, Fleurie, Julienas, Morgon, Moulin-a-Vent, Regnie and St. Armour. Two crus that stand out, in particular, are Cote de Brouilly and Morgon. Cote de Brouilly The vineyards of Cote de Brouilly cover the slopes of the ancient dormant Mont Brouilly volcano located in the heart of Beaujolais and are surrounded by the much larger Brouilly appellation. Although covering one of the smallest areas, just 751 acres (304 ha), the simultaneously meaty and elegant wines of Cote de Brouilly pack a big flavorful punch with an aging potential of four to six years. Brouilly is named for ancient Roman lieutenant Brulius, the first to plant vines over 2,000 years ago. Mythology According to local French mythology, the giant Garangtua has deepened the Saone river by removing rocks from the river bed and stacking them to form Mont Brouilly (there is also a version that describes him accidentally dropping the stones and not deliberating placing them there). The top of Mont Brouilly is considered an important spiritual place for growers from all parts of the region. Notre Dame du Raisin After devastating hail, mildew, frost, and on top of that, the phylloxera epidemic, Notre Dame du Raisin was built to protect the vineyards from future disasters. On September 8th, the locals make an annual pilgrimage to the church to pray against crop damage. The alter is inscribed ‘A Marie protectrice du Beaujolais.’ The majority of the vineyards are located on the higher south end of Mont Brouilly and face east. Terroir This location lends the protection of the vines from winds, places them on the steepest slopes, and gives the vines the advantage of early morning sunlight. The geographical fingerprint is distinguished by the presence of ancient volcanic activity, in particular, the blue freckled stone diorite. The soils are made up of diorite, granite, and schist with a bit of clay. This soil is so well-drained, which leads to the lack of water and nutrients optimal for growing vigorous vines that, while lessening the yield, produce Gamay grapes with a higher flavor concentration. Grapes Although appellation laws allow for a small percentage of Chardonnay, Aligote, and Melon de Bourgogne to be added to wines labeled Cote de Brouilly, Gamay dominates, making up 99% of all vineyards. Gamay from this region is regarded as the most intense of Beaujolais. Tasting Notes Cote de Brouilly can be described as bright crimson to deep purple with a medium to medium-plus body, lively iris, and fresh fruit aroma. A little cellaring adds to their elegance bringing forth more serious structure, minerality, and touches of spice. Standout producers include: Chateau Thivin, Domaine Jean-Claude Lapalu, Domaine de la Voute des Crozes, Domain des Terres Dorees and Potel Aviron. Morgon Situated on the south and southwest facing Beaujolais hills to the west of the Saone River is Morgon, the second-largest cru in the region at 2,745 acres (1,111 ha). The region comprises distinctive and vine challenging soil, including decomposing schist and granite with Paleolithic volcanic influence. Terroir Pockets of heavy clay, sandy loams, and rich iron oxide with traces of manganese deposits contribute to a depth and aging capability so distinctive; it has been given its own verbiage “il Morganne.” The region is protected from the cold northern winds by the rolling hills to the west and benefits from the warm, arid winds of the east that aid in drying the soils after rain which helps protects the vines from various fungal diseases. Abundant sunshine moderated by the cooling Mediterranean influences develops the sugars and phenols while retaining acidity. Tasting Notes Morgon wine often features ripe fruit aromas, fleshy and rustic texture with spicy notes, and a firm mineral-laden backbone. Notable producers include Domaine de Terres Dorees, Chamonard, Domaine Marcel Lapierre, Georges Descombes, Jules Chauvet, Jean-Paul Thevenet and Guy Breton Cote du Py On the southern border of Morgon is the famous hill Cote du Py. This area is known to impart earthy complexity and powerful structure that develops and softens with age, a feature reminiscent of the more celebrated regions of Burgundy. An exceptional assemblage of producers with a passion for old viticulture practices yields Gamay much denser than the Beaujolais region. Winemaking Styles Carbonic Maceration Winemakers in Beaujolais use a style unique to the region, carbonic maceration or whole cluster fermentation. Whole grapes are placed into fermentation tanks where those on top crush the grapes on the bottom. The juices released start to ferment, and the sealed tank is filled with carbon dioxide. The CO2 permeates the skin of the fruit, which starts the fermentation process inside the uncrushed berries. This method produces wines with explosive fresh fruit, minimal tannins, and a whole lot of color. Beaujolais Nouveau winemakers add the cultured yeast 71B, sugars to pump up alcohol levels, and thermovinification to make vast quantities of cheap, artificial tasting wines for the popular November release. After the fall of Beaujolais Nouveau and the subsequent years of tormented sales and tarnished reputation, Biodynamic Farming Fabulous 2009 vintages nearly single-handedly rescued Beaujolais from the infamous ‘Gang of Four,’ including Lapierre, Thevenet, Foillard, and Brenton. These stalwarts for biodynamic farming faced the challenge of producing world-class wines and changing long-held dismissive opinions. Chaptalization and filtration practices are discarded as well. As a result, winemakers in the region are ‘green’ in many ways, focusing on protecting ecosystems and actively contending with soil erosion. Natural wine production concept. Fresh ripe bunch of grapes with metal corkscrew on the textured blue table. Creative image, top view Jules Chauvet These winemakers set higher standards, starting with old vines, late harvesting, and meticulous sorting practices inspired by Jules Chauvet, who many consider the father of the natural winemaking movement in France. Chauvet, a gifted winemaker, taster, and chemist, dedicated his life to natural winemaking. He contended that to make the best expression of wine, you must let nature take its course with little interference. Thus, synthetic herbicides and pesticides are never used, and there is little to no dosing of sulfur dioxide. Wine Courses L1 Online Wine Certification Core (L2/L3) wine Courses Advanced (L4) wine Programs Wine Region Articles Major Wine Regions Wine Regions of the World Italian Wine Regions Spanish Wine Regions Portuguese Wine Regions East Coast Wine Regions The Best East Coast Wineries Terroir of East Coast Wines Best Wineries Near Philadelphia International Wine Regions Austrian Wine REgions Israeli Wine Regions Beaujolais Turkish Wine Regions Swiss Wine Regions Texas Hill Country Vinho Verde The Story of Champagne By Keith Wallace https://j.mp/2UwOBhl

[dandelionwineshop]

THURSDAY NIGHT TASTING 6-8PM:  SPENCER HARRINGTON IN THE HOUSE!!!

IT'S HOT AS HELL OUT THERE... If you're in town sweating it out with the rest of us, come to Dandelion tonight and taste some amazing (chilled) wine with living legend Spencer Harrington of Winebow. Spencer has been calling on us before we even opened our doors over 10 years ago, and he always shows up with style and grace, no matter the weather. He'll be pouring some of our most elegant expressions from France and a pink bubbly from Spain! Plus, as always, cheese and bread.

PASCAL JANVIER 2017 JASNIÈRES LOIRE VALLEY FRANCE

Pascal Janvier (his last name is 'January' in French, ironically) neverplanned on becoming a winemaker. Though his parents had vineyards of their own, they did not make their own wine. Instead, he went to school to learn butchery. However, at age 30 he decided to study winemaking in Amboise and then started slowly in the nearly extinct appelation of Jasnières. He and his wife Dominique have helped revive the smallest, coldest, most northern part of the Loire Valley where some of the best dry Chenins in the world are made. This wine is an excellent representation of how Chenin reacts to it's terroir. Stony, racy, loaded with minerals, with aromatic notes of flowers, citrus, guava and gunflint! A perfect pick to drink ice-cold with fresh farm greens and goat cheese. $21

PASCAL JANVIER 2017 COTEAUX DU LOIR 'CUVEE DU ROSIER' LOIRE VALLEY FRANCE

We know that rosé is all the rage, but we've been really enjoying the light reds coming out of the fridge this summer. Sometimes the tension of a chilled red is almost more refreshing somehow, and let's not forget the added antioxidants that come from these darker beauties. I like what the importer's son (Anthony Lynch) wrote about this wine so I'm going to share it here with you: "This delicately flavored charmer is made from 100% Pineau d’Aunis, a grape we hold dear to our collective hearts because of its mystifying aromatics, low alcohol, and bright, juicy texture. White pepper, roses, and strawberry come to mind. A team player at the table, this red works well with many diverse cuisines; try it with numbing Szechuan fried chicken for a delicious revelation." $22

CHRISTOPHE PACALET 2016 CHÉNAS BEAUJOLAIS FRANCE

The quintessential light chillable red: Beaujolais. So often misunderstood from years of target-marketing to the U.S. for 'Beaujolais Nouveau' (a young sugary sweet bastardized version)... but what people should know is that Beaujolais is an extension of Burgundy, one of the most well-respected (and expensive) wine regions of the WORLD. Beaujolais is made from Gamay, and Cru Beaujolais is made from smaller, more specific plots of land within Beaujolais and can offer the same delicate complexities as the more sought-after Burgundies to the north but for much less. Chénas is the Cru here and Christophe Pacalet is the producer. Jed says this: "Marcel Lapierre is one of the best-known Beaujolais producers and certainly one of the founders of the natural wine movement. Christophe Pacalet is his nephew, and while he doesn’t possess his uncle’s land, he’s clearly inherited the touch for turning Gamay grapes into exceptional wine. Bright and lean but with deep red berry fruit, this wine opens with an unmistakable farmyard nose and delivers a focused mineral character as well. It’s rare to come across a wine that reminds me of cherry cough drops which I actually want to drink, and it’s also rare to find a stone cold chiller with this kind of depth. Irresistible." $24

JUVÉ & CAMPS ROSÉ BRUT PENEDES SPAIN

We couldn't have a 'hot as hell' tasting without something PINK. And what's even better is that this old-school Cava is PINK and BUBBLY. Juvé & Camps is a family-owned winery founded in 1921 by Joan Juvé Baqués and his wife Teresa Camps Farré. The winery’s three-generation history has resulted in an international reputation for producing top-quality Cava. So much so, Juvé & Camps wines are regularly served at state banquets given by Spain's Royal Family! Made from 100% Pinot Noir, the rosé brut is fresh and aromatic with notes of red apple, white flowers, and toasted almond. So versatile, you could pair this wine with sushi, salmon, strawberry sorbet or stoop sitting. Wait forget that last one, it's too hot to sit on a stoop. Get your butt back inside... and blast the AC. $20

#drinkwine #winetasting #loirevalley #beaujolais #cava #greenpoint #heatwave #spencer

[fromthe-point]

Quebec City, QC– The Golden Puck Awards Gala of the Quebec Major Junior Hockey league was held tonight at the Capitole Theatre in Quebec City. Sébastien Goulet and Louis Jean from TVA Sports were brilliant in cohosting the festivities.

François Allaire, Robert Murray, Jean-Jacques Daigneault, Stéphane Fiset and Mario Tremblay are the members of the QMJHL’s 2019 Hall of Fame Class. These highly deserving inductees are a great source of inspiration for tonight’s trophy winners and nominees as well as for players throughout the league.

Here is the official list of winners:

Jean-Béliveau Trophy – Top Scorer Peter Abbandonato, Rouyn-Noranda Huskies

Rookie of the Year Jordan Spence, Moncton Wildcats

Paul-Dumont Trophy – Personality of the Year Alexis Lafrenière, Rimouski Océanic

Ron-Lapointe Trophy – Coach of the Year Mario Pouliot, Rouyn-Noranda Huskies

Michael-Bossy Trophy – Top Professional Prospect Raphaël Lavoie, Halifax Mooseheads

Humanitarian Trophy Charle-Édouard D’Astous, Rimouski Océanic

Maurice-Filion Trophy Mario Pouliot, Rouyn-Noranda Huskies

Frank-J.-Selke – Most Sportsmanlike and Efficient Player Peter Abbandonato, Rouyn-Noranda Huskies

Jacques-Plante Trophy – Goaltender with the Best Goals-Against-Average Samuel Harvey, Rouyn-Noranda Huskies

Émile-Bouchard Trophy – Defenseman of the Year Charle-Édouard D’Astous, Rimouski Océanic

Marcel-Robert Trophy – Scholastic Player of the Year Matthew Welsh, Charlottetown Islanders

Michel-Brière Trophy – Most Valuable Player Alexis Lafrenière, Rimouski Océanic

All-Star Teams

1st All-Star Team G      Samuel Harvey – Rouyn-Noranda Huskies D      Charle-Édouard D’Astous – Rimouski Océanic D      Noah Dobson – Rouyn-Noranda Huskies F       Alexis Lafrenière – Rimouski Océanic F       Joseph Veleno – Drummondville Voltigeurs F       Peter Abbandonato – Rouyn-Noranda Huskies

2nd All-Star Team G      Tristan Côté-Cazenave – Victoriaville Tigres D      Nicolas Beaudin – Drummondville Voltigeurs D      Jared McIsaac – Halifax Mooseheads F       Ivan Chekhovich – Baie-Comeau Drakkar F       Samuel Asselin – Halifax Mooseheads F       Jimmy Huntington – Rimouski Océanic

Rookie All-Star Team G       Fabio Iacobo – Victoriaville Tigres D       Jordan Spence – Moncton Wildcats D       Lukas Cormier – Charlottetown Islanders F       Hendrix Lapierre – Chicoutimi Saguenéens F       Egor Serdyuk – Victoriaville Tigres F       Mikhail Abramov – Victoriaville Tigres

#chl #qmjhl #hockey #t:news #s:award #s:prospects

[goalhofer]

2020-21 Eisbären Berlin Roster

Wingers

#8 Nino Kinder (Berlin, Germany)

#9 Mark Zengerle (Rochester, New York)

#10 Parker Tuomie (Hassfurt, Germany)

#23 Pierre-Cédric Labrie (Baie-Comeau, Quebec)

#26 Florian Busch (Tegernsee, Germany)

#44 Lukas Reichel (Nürnberg, Germany)

#61 Sean Backman (Cos Cob, Connecticut)

#81 Sebastian Streu (Sankt Pölten, Austria)

#91 Mark Olver (Burnaby, British, Columbia)

#92 Marcel Noebels (Tönisvorst, Germany)

#93 Leo Pföderl (Bad Tölz, Germany)

Centers

#13 Akil Thomas (Scarborough, Ontario)

#15 Alex Turcotte (Island Lake, Illinois)

#16 John Madden (Edina, Minnesota)

#20 Thomas Reichel (Nürnberg, Germany)

#40 Maxim Lapierre (St-Léonard, Quebec)

#47 Aaron Dudas (Parry Sound, Ontario)

#87 Fabian Dietz (Weilheim, Germany)

Defensemen

#4 Leon Gawanke (Berlin, Germany)

#6 Kai Wissmann (Villingen-Schenningen, Germany) A

#7 Frank Hördler (Bad Muskau, Germany) C

#12 Eric Mik (Berlin, Germany)

#17 Stefan Espeland (Oslo, Norway)

#18 Jonas Mueller (Berlin, Germany)

#55 John Ramage (Cahokia, Illinois) A

#58 Ryan McKiernan (Hackensack, New Jersey)

#90 Constantin Braun (Lampertheim, Germany)

Goalies

#35 Mathias Niederberger (Düsseldorf, Germany)

#68 Jacob Ingham (Barrie, Ontario)

#Sports #Hockey #Hockey Goalies #Germany #Celebrities #Canada #Ontario #Norway #New Jersey #Illinois #Connecticut #Quebec #Minnesota #Austria #New York

[wineschool-blog]

Beaujolais

https://j.mp/2UwOBhl Beaujolais is a convivial region of Burgundy with a refocused attention to style. It is a place where light-hearted wines and creativity are allowed to thrive. Although nouveau is a popular and lively tradition, the region continues to prove it can produce much more than a harvest revelry and has worked diligently, innovatively, and eagerly engaged in legal disputes to protect its reputation. Table of contentsWhy Beaujolais MattersThe GrapesBurgundy?History of BeaujolaisPinot Noir ClimateBeaujolais NouveauEnd of an EraBeaujolais ClassificationsThree Categories of BeaujolaisTen Crus of Beaujolais Cru ClimateAOC VillagesCote de BrouillyMorgonCote du PyWinemaking StylesCarbonic MacerationBiodynamic Farming Why Beaujolais Matters Celebrated winemakers and negociants produce quality vintages with a price tag unparalleled for the same level of quality in the rest of Burgundy. In addition, this region has a long history of independent thought and a collective passion for agricultural sustainability. The Grapes Although outlawed by the Dukes of Burgundy for a hundred years, Gamay Noir stubbornly remained the varietal of choice. Grown over a graphite-influenced geological landscape, this hearty grape prevailed over conditions unsuited for the more delicate Pinot Noir varietal favored in the rest of the region. This thriving grape has become the overwhelming choice, with only Chardonnay being produced otherwise and in tiny quantities. So Gamay found a home to produce stronger vines that contrived quality and cultivated unique expressions amongst each appellation. Burgundy? Although administratively and politically a part of Burgundy, Beaujolais has a decidedly different approach to wine and is generally set apart from the rest of the district. Beaujolais is a compelling domain that simultaneously identifies itself as an independent entity while also recognizing its Burgundian designation’s economic importance. Burgundy and Beaujolais History of Beaujolais The panoramic vineyards along the Saone River have cultivated grapes since the days of ancient Rome. Still, arguably the beginning of modern winemaking in Beaujolais began in 1395 when Duke of Burgundy Phillippe the Bold outlawed Gamay Noir. Pinot Noir At that time, the French upper class believed that Pinot Noir was the superior varietal and that the region’s reputation was put at risk by allowing them more prolific Gamay to grow in the region. As a result, the regulation remained unenforced in the more distant and independent Beaujolais, where farmers propagated the varietal. Climate The semi-continental climate with Mediterranean influences and granite prolific soil proved the winning combination for Gamay wine with supple fruit, refreshing acidity, and excellent structure. By the 15th Century, Gamay was once again legally permitted to cultivate. Beaujolais Nouveau Most of the wine was consumed locally until the 19th Century, when railroads allowed Beaujolais’s popularity to spread. It was during this time that the concept of Nouveau and the celebration it entailed came into play. These quick fermenting wines took a mere two months from harvest to bottle. The release turned from a national celebration into a worldwide frenzy under master businessman Georges Duboeuf. End of an Era Unfortunately, by the mid-1980s, the craze had faded. By the early 1990s, France was left with over 1.1 million cases of unwanted Nouveau to discard. In addition, it became difficult to sell any bottle of Beaujolais as the public associated the region with inexpensive, deficient wine that lacked the ability to age. With the sharp decline in demand, illegal chaptalization, and doctored wine scandals, Beaujolais’s plummeting prices left many vineyards in or near bankruptcy. However, with standout vintages such as ’05, 12’ and 14’ meaningful, Beaujolais is once again beginning to resurface. Beaujolais Classifications Three Categories of Beaujolais By law, Beaujolais is divided into three categories of quality, Beaujolais, Beaujolais-Villages and Beaujolais Cru. The entire region has approximately 42,000 acres (17,000 hectares) under vine. To the west is the Monts de Beaujolais, and the Saone River valley borders the east. Ten Crus of Beaujolais The ten crus of Beaujolais produce serious Gamay with gentle tannins, juicy and expressive fruit with a light to medium body that at times shows an intense minerality and charming notes of spice. Investors, new talent, and reinvigorated winemakers are beginning to remind the world what Beaujolais is capable of. Cru Climate The climate is continental with slight Mediterranean influences from the south. The summers are hot and dry, and the winters are cold. However, one region is geographically dividing from north to south. The northern (Haut) region contains desirable granite soils that house all of the Beaujolais Cru. The southern (Bas) region is flat and composed primarily of clay and sedimentary rock. The most basic versions (including Nouveau) are grown here. In other regions of France, ‘cru’ indicates a particular vineyard, but in Beaujolais, ‘cru’ refers to the ten distinguished villages providing first-rate wines, all located on granite hills in the northern (Haut) region. The steep granite-based soils produce denser, richer, and more expressive Gamay with the ability to age. AOC Villages These wines will be labeled under their own AOC’s, so it is worth becoming familiar with their names and styles to know what to buy. The ten Beaujolais crus are; Brouilly, Chenas, Chiroubles, Cote de Brouilly, Fleurie, Julienas, Morgon, Moulin-a-Vent, Regnie and St. Armour. Two crus that stand out, in particular, are Cote de Brouilly and Morgon. Cote de Brouilly The vineyards of Cote de Brouilly cover the slopes of the ancient dormant Mont Brouilly volcano located in the heart of Beaujolais and are surrounded by the much larger Brouilly appellation. Although covering one of the smallest areas, just 751 acres (304 ha), the simultaneously meaty and elegant wines of Cote de Brouilly pack a big flavorful punch with an aging potential of four to six years. Brouilly is named for ancient Roman lieutenant Brulius, the first to plant vines over 2,000 years ago. Mythology According to local French mythology, the giant Garangtua has deepened the Saone river by removing rocks from the river bed and stacking them to form Mont Brouilly (there is also a version that describes him accidentally dropping the stones and not deliberating placing them there). The top of Mont Brouilly is considered an important spiritual place for growers from all parts of the region. Notre Dame du Raisin After devastating hail, mildew, frost, and on top of that, the phylloxera epidemic, Notre Dame du Raisin was built to protect the vineyards from future disasters. On September 8th, the locals make an annual pilgrimage to the church to pray against crop damage. The alter is inscribed ‘A Marie protectrice du Beaujolais.’ The majority of the vineyards are located on the higher south end of Mont Brouilly and face east. Terroir This location lends the protection of the vines from winds, places them on the steepest slopes, and gives the vines the advantage of early morning sunlight. The geographical fingerprint is distinguished by the presence of ancient volcanic activity, in particular, the blue freckled stone diorite. The soils are made up of diorite, granite, and schist with a bit of clay. This soil is so well-drained, which leads to the lack of water and nutrients optimal for growing vigorous vines that, while lessening the yield, produce Gamay grapes with a higher flavor concentration. Grapes Although appellation laws allow for a small percentage of Chardonnay, Aligote, and Melon de Bourgogne to be added to wines labeled Cote de Brouilly, Gamay dominates, making up 99% of all vineyards. Gamay from this region is regarded as the most intense of Beaujolais. Tasting Notes Cote de Brouilly can be described as bright crimson to deep purple with a medium to medium-plus body, lively iris, and fresh fruit aroma. A little cellaring adds to their elegance bringing forth more serious structure, minerality, and touches of spice. Standout producers include: Chateau Thivin, Domaine Jean-Claude Lapalu, Domaine de la Voute des Crozes, Domain des Terres Dorees and Potel Aviron. Morgon Situated on the south and southwest facing Beaujolais hills to the west of the Saone River is Morgon, the second-largest cru in the region at 2,745 acres (1,111 ha). The region comprises distinctive and vine challenging soil, including decomposing schist and granite with Paleolithic volcanic influence. Terroir Pockets of heavy clay, sandy loams, and rich iron oxide with traces of manganese deposits contribute to a depth and aging capability so distinctive; it has been given its own verbiage “il Morganne.” The region is protected from the cold northern winds by the rolling hills to the west and benefits from the warm, arid winds of the east that aid in drying the soils after rain which helps protects the vines from various fungal diseases. Abundant sunshine moderated by the cooling Mediterranean influences develops the sugars and phenols while retaining acidity. Tasting Notes Morgon wine often features ripe fruit aromas, fleshy and rustic texture with spicy notes, and a firm mineral-laden backbone. Notable producers include Domaine de Terres Dorees, Chamonard, Domaine Marcel Lapierre, Georges Descombes, Jules Chauvet, Jean-Paul Thevenet and Guy Breton Cote du Py On the southern border of Morgon is the famous hill Cote du Py. This area is known to impart earthy complexity and powerful structure that develops and softens with age, a feature reminiscent of the more celebrated regions of Burgundy. An exceptional assemblage of producers with a passion for old viticulture practices yields Gamay much denser than the Beaujolais region. Winemaking Styles Carbonic Maceration Winemakers in Beaujolais use a style unique to the region, carbonic maceration or whole cluster fermentation. Whole grapes are placed into fermentation tanks where those on top crush the grapes on the bottom. The juices released start to ferment, and the sealed tank is filled with carbon dioxide. The CO2 permeates the skin of the fruit, which starts the fermentation process inside the uncrushed berries. This method produces wines with explosive fresh fruit, minimal tannins, and a whole lot of color. Beaujolais Nouveau winemakers add the cultured yeast 71B, sugars to pump up alcohol levels, and thermovinification to make vast quantities of cheap, artificial tasting wines for the popular November release. After the fall of Beaujolais Nouveau and the subsequent years of tormented sales and tarnished reputation, Biodynamic Farming Fabulous 2009 vintages nearly single-handedly rescued Beaujolais from the infamous ‘Gang of Four,’ including Lapierre, Thevenet, Foillard, and Brenton. These stalwarts for biodynamic farming faced the challenge of producing world-class wines and changing long-held dismissive opinions. Chaptalization and filtration practices are discarded as well. As a result, winemakers in the region are ‘green’ in many ways, focusing on protecting ecosystems and actively contending with soil erosion. Natural wine production concept. Fresh ripe bunch of grapes with metal corkscrew on the textured blue table. Creative image, top view Jules Chauvet These winemakers set higher standards, starting with old vines, late harvesting, and meticulous sorting practices inspired by Jules Chauvet, who many consider the father of the natural winemaking movement in France. Chauvet, a gifted winemaker, taster, and chemist, dedicated his life to natural winemaking. He contended that to make the best expression of wine, you must let nature take its course with little interference. Thus, synthetic herbicides and pesticides are never used, and there is little to no dosing of sulfur dioxide. Wine Courses L1 Online Wine Certification Core (L2/L3) wine Courses Advanced (L4) wine Programs Wine Region Articles Major Wine Regions Wine Regions of the World Italian Wine Regions Spanish Wine Regions Portuguese Wine Regions East Coast Wine Regions The Best East Coast Wineries Terroir of East Coast Wines Best Wineries Near Philadelphia International Wine Regions Austrian Wine REgions Israeli Wine Regions Beaujolais Turkish Wine Regions Swiss Wine Regions Texas Hill Country Vinho Verde The Story of Champagne By Keith Wallace https://j.mp/2UwOBhl

[faloymunoz]

¿Arde París 1966 ?

¿Arde París 1966 ?

Título original Paris brûle-t-il? Año 1966 Duración 175 min. País

 Francia Dirección René Clément Guion Francis Ford Coppola, Gore Vidal (Novela: Dominique Lapierre, Larry Collins) Música Maurice Jarre Fotografía Marcel Grignon Reparto Jean-Paul Belmondo, Charles Boyer, Leslie Caron, Jean-Pierre Cassel, George Chakiris, Bruno Cremer, Claude Dauphin, Alain Delon, Kirk Douglas, Pierre Dux, Glenn Ford, Gert Fröbe, D…

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