gaur – -Translation – Keybot Dictionary

Spacer TTN Translation Network TTN TTN Login Deutsch Français Spacer Help
Source Languages Target Languages
Keybot 30 Results  www.lesecretdumarais.com
  Reportages Sommellerie ...  
Show textShow cached sourceOpen source URL
Salon d'Alsace Les Meilleurs Sommeliers du Monde conquis par Millésimes Alsace Ils furent sept à...
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine sommeliers-international.com as primary domain
Trace Show Alsace THE BEST SOMMELIERS OF THE WORLD CONQUERED BY MillÉsimes Alsace Seven of them...
  Habla 4 | Sommeliers In...  
Show textShow cached sourceOpen source URL
un produit exclusif, unique et non répétable. Ils sont le résultat de notre sol
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine sommeliers-international.com as primary domain
for this reason all our wines are limited editions: an exclusive, unique and unrepeatable product.
  Challenge du Meilleur S...  
Show textShow cached sourceOpen source URL
Ils ont pu suivre la prestation de chacun des candidats dont trois portaient les couleurs du Grand Hôtel de Cala Rossa, à Porto-Vecchio, Céline Fagard, Maxime Credoz-Grenard et Antoine Soria. Les autres sommeliers engagés étaient Quentin Goepfert du Domaine de Murtoli à Sartène et Dominique Peretti qui représentait U Capu Biancu à Bonifacio.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine sommeliers-international.com as primary domain
They could watch the performance of each candidate, three of them bearing the colours of Grand Hôtel de Cala Rossa at Porto-Vecchio, Céline Fagard, Maxime Credoz-Grenard and Antoine Soria. The other sommeliers engaged were Quentin Goepfert from Domaine de Murtoli at Sartène and Dominique Peretti who represented U Capu Biancu at Bonifacio.
  Les grandes lignes du p...  
Show textShow cached sourceOpen source URL
« Mettre l'A.S.I. au service des associations nationales de sommeliers et de leurs membres à travers le monde. Ils doivent disposer des outils et de l'information pour mieux éduquer leurs professionnels, former leurs candidats et promouvoir l'image du sommelier.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine sommeliers-international.com as primary domain
“Set A.S.I. at the service of the national sommeliers associations and their members across the world. They need to have access to the tools and information necessary to educate their professionals, train their candidates and promote the image of the sommelier.
  Château Pipeau | Sommel...  
Show textShow cached sourceOpen source URL
Avec une quantité moyenne de 140 000 bouteilles par an, Château Pipeau est la preuve que l’on peut produire beaucoup et de bonne qualité. Ils sont reconnus comme valeur sûre de l’appellation par les plus grands dégustateurs.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine sommeliers-international.com as primary domain
With an average quantity of 140,000 bottles a year, Château Pipeau proves it is possible to produce a big volume with a good quality. The wine is recognized as one of the best of the appellation by the greatest tasters. With a wealth of its success, the family took over Château Joinin at Rauzan in the Entre-Deux-Mers region, AOC Bordeaux, in 1989.
  Château Pipeau | Sommel...  
Show textShow cached sourceOpen source URL
Richard et Brigitte ne produisent qu’une seule cuvée, d’où l’importance accrue d’une matière première soignée. Ils se sont engagés dans une démarche raisonnée visant à réduire leur impact sur l’environnement.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine sommeliers-international.com as primary domain
A good wine starts with a sound fruit. Richard and Brigitte produce only one cuvee, hence the importance to have an excellent raw material. They engaged in a sustainable approach to reduce their impact on the environment. For this reason they joined the environmental management system implemented by the Bordeaux Wine Interprofessional Union (CIVB). Limited phytosanitary treatments, green harvest, thinning of the leaves, the Mestreguilhems harvest a sound crop at optimum maturity.
  Champagne By Fernand | ...  
Show textShow cached sourceOpen source URL
Tous deux ont eu une première carrière. Elle s’occupait de logistique. Lui, parcourait le monde pour un grand groupe américain comme ingénieur maintenance. Ensemble, ils ont décidé de reprendre l’affaire familiale.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine sommeliers-international.com as primary domain
Vanessa is the daughter and granddaughter of winemakers. Her family home was in the village of Avize. Xavier is a Chtimi (native from the north of France). But he fell in love with the winemaker’s daughter, and with winemaking at the same time. For both of them wine is a second career. She used to work in logistics. He used to crisscross the world for an American group as a maintenance engineer. Together they decided to take over the family business.
  Champagne éric Taillet ...  
Show textShow cached sourceOpen source URL
Lancée en 2015, l’association « Meunier Institut » réunit les producteurs champenois ayant dans leur gamme au moins une cuvée 100 % Pinot Meunier. Pour l’instant ils sont neuf ! Mais vu la popularité retrouvée de ce cépage, un temps décrié, leurs rangs vont s’étendre…
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine sommeliers-international.com as primary domain
Set up in 2015, the association ‘Meunier Institut’ brings together Champagne producers that have at least one 100% Pinot Meunier cuvée in their range. So far the association has nine members. But considering the upswing in the production of this, once decried, grape variety, it should soon have more …
  Château Pipeau | Sommel...  
Show textShow cached sourceOpen source URL
Richard et Brigitte ne produisent qu’une seule cuvée, d’où l’importance accrue d’une matière première soignée. Ils se sont engagés dans une démarche raisonnée visant à réduire leur impact sur l’environnement.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine sommeliers-international.com as primary domain
A good wine starts with a sound fruit. Richard and Brigitte produce only one cuvee, hence the importance to have an excellent raw material. They engaged in a sustainable approach to reduce their impact on the environment. For this reason they joined the environmental management system implemented by the Bordeaux Wine Interprofessional Union (CIVB). Limited phytosanitary treatments, green harvest, thinning of the leaves, the Mestreguilhems harvest a sound crop at optimum maturity.
  Château Pipeau | Sommel...  
Show textShow cached sourceOpen source URL
Richard et Brigitte ne produisent qu’une seule cuvée, d’où l’importance accrue d’une matière première soignée. Ils se sont engagés dans une démarche raisonnée visant à réduire leur impact sur l’environnement.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine sommeliers-international.com as primary domain
A good wine starts with a sound fruit. Richard and Brigitte produce only one cuvee, hence the importance to have an excellent raw material. They engaged in a sustainable approach to reduce their impact on the environment. For this reason they joined the environmental management system implemented by the Bordeaux Wine Interprofessional Union (CIVB). Limited phytosanitary treatments, green harvest, thinning of the leaves, the Mestreguilhems harvest a sound crop at optimum maturity.
  François Carillon | Som...  
Show textShow cached sourceOpen source URL
La relève semble bien assurée avec ses quatre enfants Mathis, Paul, Clément et Elisa qui, s’ils sont trop jeunes aujourd’hui, ont encore quelques années pour s’imprégner de la culture Carillon et s’initier au savoir-faire de leur père !
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine sommeliers-international.com as primary domain
François Carillon works his 6.5 hectares with fervour and passion surrounded by an enthusiast team. Future seems assured with his four young children Mathis, Paul, Clément and Elisa who still have time to get introduced to the Carillon culture and be trained by their father!
  Concours A.S.I. du Meil...  
Show textShow cached sourceOpen source URL
Ainsi, au terme de cette étape, ils n'étaient plus que douze encore en course : Christian Jacobsen (Danemark), David Biraud (France), Terry Kandylis (Grèce), Julie Dupouy (Irlande), Raimonds Tomsons (Lettonie), Piotr Pietras (Pologne), Jakub Pribyl (République Tchèque), Julia Scavo (Roumanie), Eric Zwiebel (Royaume-Uni), Aleksandr Rassadkin (Russie), Robert Andersson (Suède) et Fabio Masi (Suisse).
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine sommeliers-international.com as primary domain
After the first stage they were only 12 left in the competition: Christian Jacobsen (Denmark), David Biraud (France), Terry Kandylis (Greece), Julie Dupouy (Ireland), Raimonds Tomsons (Latvia), Piotr Pietras (Poland), Jakub Pribyl (Czech Republic), Julia Scavo (Romania), Eric Zwiebel (United Kingdom), Aleksandr Rassadkin (Russia), Robert Andersson (Sweden) and Fabio Masi (Switzerland).
  Les incendies dévastate...  
Show textShow cached sourceOpen source URL
« Ça a brûlé tout autour du vignoble de Stagecoach mais ce dernier a été relativement épargné », confirme-t-il au sujet d'un de ses clients. « Nous avions tout rentré. Il y a deux vignobles que nous n'avions pas vendangés après le feu mais ils n'ont pas été touchés par la fumée ».
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine sommeliers-international.com as primary domain
Noted viticultural and winemaking consultant Aaron Pott, also proprietor with his wife Claire of their Mount Veeder-based Pott Wine brand, got quite a scare. “The Stagecoach vineyard was burned all around but made it out undamaged for the most part,” he confirmed of one of his consultancies. “We have everything in. I had two vineyards that remained unpicked after the fire but were unaffected by the smoke.”
  Champagne By Fernand | ...  
Show textShow cached sourceOpen source URL
Leur petit domaine compte à peine 7 hectares, répartis sur une trentaine de parcelles en Côte des Blancs, Côte sud d’Epernay et en Vallée de la Marne. Ils travaillent en agriculture raisonnée et en viticulture durable.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine sommeliers-international.com as primary domain
That was five years ago, when Vanessa’s parents retired. Xavier takes care of the vineyard and cellar operations, she takes care of the back office and customer relations. Their small estate encompasses less than seven hectares, split in about thirty plots, located in the “Côte des Blancs”, in the Southern coast of Epernay and in the Marne Valley. They practice integrated agriculture and sustainable viticulture, which means that they intervene as little as they can, and do not use pesticides. Even on wet and difficult years such as 2016 has been. They are just starting to market their first bottles. They named their Champagne ‘By Fernand’, after Vanessa’s grandfather. Their wines are classy, round and with little dosage. “They are the kind of Champagnes we like to drink ourselves, admits Vanessa, first and foremost we try to make products that we enjoy.”
  Les salons des spiritue...  
Show textShow cached sourceOpen source URL
Ils ont misé sur l’attrait de salons thématiques fondés au départ autour du whisky comme le Whisky Live initié par Thierry Benitah de La Maison du Whisky, puis élargi aux spiritueux fins et aux cocktails ou plus récemment le Rhum Fest lancé par Cyril Hugon pour faire apprécier une large palette de rhums de toutes provenances.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine sommeliers-international.com as primary domain
The made in France concept established on the global spirit marketplace with a seal of quality, traditions and innovations. The French producers promoted excellence. They bet on the attractiveness of themed fairs initially based on whisky such as Whisky Live created by Thierry Benitah of La Maison du Whisky, then extended to fine spirits and cocktails, or more recently the Rhum Fest launched by Cyril Hugon to promote a wide range of rums of all origins. The goal is to propose sensory experiences with an aroma wheel, masterclasses and exceptional tastings of Hors d’Âge bottles in the presence of brand ambassadors, master distillers, internationally renowned bartenders and other experts like Alexandre Vingtier, Fernando Castellon, Philippe Jugé…
  Challenge du Meilleur S...  
Show textShow cached sourceOpen source URL
Pour la majorité d'entre eux, ce challenge était leur première compétition professionnelle. Et ils s'en sont très bien sortis alors même que le niveau des épreuves était particulièrement relevé. Tous ont donc été félicités par Pascal Léonetti.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine sommeliers-international.com as primary domain
For most of them the competition was their first professional contest. And they did well although the level of the tests were very high. They have thus all been congratulated by Pascal Léonetti. Starting with the winner. A young professional who, after a litterary baccalauréat, totally changed direction. “At high school I used to work sometimes in a wine bar at Ghisonaccia. That is where I had a calling. Once I passed my baccalauréat, I first did an upgrade class before I joined a vocational degree with a culinary and table art option. I spent two training periods at Cala Rossa and meeting Patrick Fioramonti, the restaurant manager, has been a new trigger component in 2014 when he asked me to accept the position of sommelier.”
  Champagne By Fernand | ...  
Show textShow cached sourceOpen source URL
Le Blancs de Blanc, dit « Emotions subtiles » et dosé à 6 grammes, est d’un gris argenté. Mais la cuvée que Xavier et Vanessa apprécient le plus ces temps-ci, c’est leur Blanc de Noirs, un extra-brut qu’ils ont surnommé « L’Insolent ».
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine sommeliers-international.com as primary domain
The extra-brut cuvée, named ‘A l’Etat sauvage’ (wilderness), and made from the 2011 and 2010 vintages, has an intense blue label. The Blanc de Blancs, called ‘Emotions subtiles’ (subtle emotions) is clothed in grey and has a dosage of 6 grams. But the cuvée that Vanessa and Xavier enjoy the most these days is the Blanc de Noirs, an extra-brut cuvée, that they have named ‘L’Insolent’ (the insolent). This 100% Pinot Noir wine comes from old vines and very low yields. It is solidly fruity. The nose displays lemon drops aromas, the attack is lively but not aggressive, the palate is round. Overall the wine is surprising and seductive. Talking about the low yields, Xavier reminds us that “working the vineyard is losing grapes each step of the way and one must make great efforts to minimise the loss and produce a beautiful crop.”
  Concours A.S.I. du Meil...  
Show textShow cached sourceOpen source URL
Cette finale viennoise, la première organisée en soirée au cours d'un dîner de gala, allait voir les candidats s'exprimer dans différents domaines. Ils débutaient par une atelier toujours spectaculaire, le service d'un magnum de champagne Moët & Chandon dans un nombre précis de verres.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine sommeliers-international.com as primary domain
This Viennese final, the first organized during the gala dinner, led the candidates to express in different fields. They had to start with the spectacular exercise of serving a magnum of Moët & Chandon in a precise number of glasses. Then they had to serve a sake for an aperitif, propose a food and wine pairing, decant and serve a red wine, taste a red wine; afterwards they were submitted to an exercise with spirits, the identification of four sweet wines and the correction of an international wine menu.
  Champagne A.J. Demière...  
Show textShow cached sourceOpen source URL
Le Champagne A.J. Demière est dirigé par un jeune couple, Audrey et Jérôme Niziolek. Tous deux sont des enfants de vignerons. Ils ont repris le domaine des parents d’Audrey, voici une quinzaine d’années. Les parents se prénommaient Arlette et Jacques.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine sommeliers-international.com as primary domain
Champagne A.J. Demière is run by a young couple, Audrey and Jérôme Niziolek. Both born to winemaking families, they took over Audrey’s parents’ estate about fifteen years ago. Fateful coincidence, her parents’ first names were Arlette and Jacques. So Audrey and Jérôme did not even have to change the initials in the brand name … They are independent winemakers relying on faithful customers whom they meet at the domain and in wine fairs. However in the age of globalization, exports are booming and new markets are emerging. Audrey and Jérôme are therefore also looking in that new direction.
  Champagne By Fernand | ...  
Show textShow cached sourceOpen source URL
Vanes­sa et Xavier l’ont appelée « Retour aux sources », un nom qui s’imposait car pour eux il s’agissait bien d’un « retour » dans la famille et à la terre. En même temps, ils invitaient le consommateur à un retour au travail artisanal et aux plaisirs simples, loin des artifices de communication des grandes maisons.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine sommeliers-international.com as primary domain
The brut cuvee has an orange label. Even though it is a non-vintage brut (NVB), it has spent three years maturing on the lees. Vanessa and Xavier named it ‘Retour aux sources’ (back to the roots), a self-evident name they felt, since they have actually gone back to their land and family. At the same time, the name was meant to be an invitation to consumers to also go back to craftmanship and simpler pleasures, away from the marketing frenzy of major Champagne houses.
  Château Beauchêne | Som...  
Show textShow cached sourceOpen source URL
Depuis 1971, Michel Bernard et son épouse Dominique Vergniaud assument la responsabilité de l’exploitation qu’ils ont progressivement agrandie. En 2004, leur fille aînée Amandine les a rejoints. Aujourd’hui, le Château constitue le siège de vinification et d’élevage des différents vignobles de la famille.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine sommeliers-international.com as primary domain
Since 1971, Michel Bernard runs with his wife Dominique the vineyard they have developed since and in 2004, their eldest daughter Amandine joined the board. Today Château Beauchêne has become the hub for the vinification and maturation of all the cuvees from the different vineyards owned by the family. The vineyards stretches over 70 hectares in 3 appellations: Châteauneuf du Pape, Côtes du Rhône Villages, Côtes du Rhône.
  4e Concours du Meilleur...  
Show textShow cached sourceOpen source URL
Enfin, sous le regard de Michel Hermet (président de l’Union de la Sommellerie Française) et d’Anthony Hamilton Russel (vigneron sud-africain), chaque sommelier devait servir un verre de vin en faisant preuve de maîtrise dans l’usage du Coravin tout en expliquant avantages voire inconvénients s’il y en a, de cet équipement. Une ultime question permettait aux trois candidats d’évoquer leur passion pour leur métier et la valeur qu’ils y accordent.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine sommeliers-international.com as primary domain
At last, in front of Michel Hermet (UDSF president) and Anthony Hamilton Russel (a South-African wine grower), each sommelier had to serve a glass of wine using the Coravin system while explaining the tool’s advantages–and weaknesses if any. A last question enabled the three candidates to evoke their passion for their profession and the value they place on it. A lot of tricks Jeff Luciano Thomé dealt with with a technical and emotional mastery that made the difference.
  Champagne Bruno Paillar...  
Show textShow cached sourceOpen source URL
Nos vins expriment le double caractère à la fois septentrional et crayeux de la Champagne. J’aime dire qu’ils sont fidèles à cette région si pleine de contrastes... Le terroir de Champagne est austère, la vigne y souffre, mais il peut donner une énergie merveilleuse aux vins, de la tension, de la vitalité.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine sommeliers-international.com as primary domain
Our wines display the dual characteristics of the region, its northern latitude and its chalky soil. I like to say that they are faithful and true to the region. The Champagne terroir is austere. It is tough on the vine, but it can bring a marvelous energy to the wines, give them tension and vitality. Our wines express this austerity early on. They are not explosive, but rather restrained first. It takes a little time for them to express their full potential.
  Champagne Bruno Paillar...  
Show textShow cached sourceOpen source URL
Nos vins expriment le double caractère à la fois septentrional et crayeux de la Champagne. J’aime dire qu’ils sont fidèles à cette région si pleine de contrastes... Le terroir de Champagne est austère, la vigne y souffre, mais il peut donner une énergie merveilleuse aux vins, de la tension, de la vitalité.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine sommeliers-international.com as primary domain
Our wines display the dual characteristics of the region, its northern latitude and its chalky soil. I like to say that they are faithful and true to the region. The Champagne terroir is austere. It is tough on the vine, but it can bring a marvelous energy to the wines, give them tension and vitality. Our wines express this austerity early on. They are not explosive, but rather restrained first. It takes a little time for them to express their full potential.
  Château Croix de Labrie...  
Show textShow cached sourceOpen source URL
Les deux vins sont incroyablement bien équilibrés, sans être trop boisés. Ils sont profondément complexes et montrent les différences de structure des sols et des terroirs de ce vignoble. Le millésime 2012 est plus léger mais magnifique pour une année moins considérée.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine sommeliers-international.com as primary domain
Arvid Rosengren was seduced by these exceptional micro cuvées perfect for connoisseurs or the finest restaurants all over the world and says: “I found a particular connection with the 2014 vintage both in Chapelle de Labrie and Croix de Labrie. Both wines were incredibly well-balanced, not showing too much oak. They are really complex and show the difference of the soil structure and the terroirs of those vineyards. The 2012s of both wines were lighter but also beautiful wines from an under-aided vintage.
  Champagne A.J. Demière...  
Show textShow cached sourceOpen source URL
Le Champagne A.J. Demière est dirigé par un jeune couple, Audrey et Jérôme Niziolek. Tous deux sont des enfants de vignerons. Ils ont repris le domaine des parents d’Audrey, voici une quinzaine d’années. Les parents se prénommaient Arlette et Jacques.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine sommeliers-international.com as primary domain
Champagne A.J. Demière is run by a young couple, Audrey and Jérôme Niziolek. Both born to winemaking families, they took over Audrey’s parents’ estate about fifteen years ago. Fateful coincidence, her parents’ first names were Arlette and Jacques. So Audrey and Jérôme did not even have to change the initials in the brand name … They are independent winemakers relying on faithful customers whom they meet at the domain and in wine fairs. However in the age of globalization, exports are booming and new markets are emerging. Audrey and Jérôme are therefore also looking in that new direction.
  Champagne By Fernand | ...  
Show textShow cached sourceOpen source URL
Leur petit domaine compte à peine 7 hectares, répartis sur une trentaine de parcelles en Côte des Blancs, Côte sud d’Epernay et en Vallée de la Marne. Ils travaillent en agriculture raisonnée et en viticulture durable.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine sommeliers-international.com as primary domain
That was five years ago, when Vanessa’s parents retired. Xavier takes care of the vineyard and cellar operations, she takes care of the back office and customer relations. Their small estate encompasses less than seven hectares, split in about thirty plots, located in the “Côte des Blancs”, in the Southern coast of Epernay and in the Marne Valley. They practice integrated agriculture and sustainable viticulture, which means that they intervene as little as they can, and do not use pesticides. Even on wet and difficult years such as 2016 has been. They are just starting to market their first bottles. They named their Champagne ‘By Fernand’, after Vanessa’s grandfather. Their wines are classy, round and with little dosage. “They are the kind of Champagnes we like to drink ourselves, admits Vanessa, first and foremost we try to make products that we enjoy.”
  Concours A.S.I. du Meil...  
Show textShow cached sourceOpen source URL
Cette finale viennoise, la première organisée en soirée au cours d'un dîner de gala, allait voir les candidats s'exprimer dans différents domaines. Ils débutaient par une atelier toujours spectaculaire, le service d'un magnum de champagne Moët & Chandon dans un nombre précis de verres.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine sommeliers-international.com as primary domain
This Viennese final, the first organized during the gala dinner, led the candidates to express in different fields. They had to start with the spectacular exercise of serving a magnum of Moët & Chandon in a precise number of glasses. Then they had to serve a sake for an aperitif, propose a food and wine pairing, decant and serve a red wine, taste a red wine; afterwards they were submitted to an exercise with spirits, the identification of four sweet wines and the correction of an international wine menu.
  Champagne Bruno Paillar...  
Show textShow cached sourceOpen source URL
Nos vins expriment le double caractère à la fois septentrional et crayeux de la Champagne. J’aime dire qu’ils sont fidèles à cette région si pleine de contrastes... Le terroir de Champagne est austère, la vigne y souffre, mais il peut donner une énergie merveilleuse aux vins, de la tension, de la vitalité.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine sommeliers-international.com as primary domain
Our wines display the dual characteristics of the region, its northern latitude and its chalky soil. I like to say that they are faithful and true to the region. The Champagne terroir is austere. It is tough on the vine, but it can bring a marvelous energy to the wines, give them tension and vitality. Our wines express this austerity early on. They are not explosive, but rather restrained first. It takes a little time for them to express their full potential.
  David Liorit, chasseur ...  
Show textShow cached sourceOpen source URL
En parallèle, il s’associe avec son copain d’internat, Arnaud Bladinière à Cahors pour 10 hectares plantés de Malbec. Ensemble, ils observent les vignes, dégustent parcelle par parcelle, se plongent dans la connaissance du terroir, jouent la carte de l’exigence, et dessinent une nouvelle constellation.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine sommeliers-international.com as primary domain
Meanwhile he formed a partnership with his schoolmate Arnaud Bladinière in Cahors for 10 hectares planted with Malbec. Together they closely watch after the vineyard, taste each and every plot, study the terroir, set up strict requirements, and draw a new constellation. Called “Mas des Etoiles” [home for the stars] because “here the sky is pollution-free, people come on our lands to watch the Milky Way”, David states. In the glass he tries to express the taste of fresh fruits, the spices, freshness, a more modern and drinkable wine, differing from the image of a massive Cahors. And stars started falling without delay: gold medal of the Malbec contest in 2009, Best Winegrower of the Year by RVF … “We start selling wines all over the world, in Quebec, in Australia … We are growing.”