#cépage
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Ca y est ! Je reviens de mon périple dans l'Ouest pour retrouver des ami(e)s lointain(e)s ! Première étape, Isabelle en Gironde, vers Libourne...
Dans la campagne avoisinantes, les vignobles. le Château Cheval-Blanc sur la 3 et la 5.
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Revisiter l'alphabet avec les Cours de Méla : Y
L'huile essentielle d'Ylang-ylang complète est reconnue pour agir contre le stress et l'agitation. Son parfum puissant et voluptueux est réputé comme étant un aphrodisiaque incontournable.
Ylang-Ylang
C’est l’été. Je pense aux parents de mes élèves ou de mes futurs élèves. Besoin de vous reposer ? Pourquoi ne pas découvrir les huiles essentielles ?
L’Ylang-Ylang est mon huile essentielle préférée en raison de son odeur. Une goutte sur mon poignet ou derrière un genou en guise de parfum. Son parfum est très fort d’où le genou🤣. Je l’utilise également pour le bain (🛀quelques bains…
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#échange#écoute#blanc#bulles#cépage#chenin#closel#cuvée#dégustation#domaine#lecture#littéraire#minéral#montirius#oenologique#parnay#positif#raisin#rouge#saumur#savennières#saveur#vacqueyras#vin
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Doctor Riddle? What if it turns to something like in "The Bride of Necro"? It's a vocaloid song, you should check it out, the visuals are so pretty and the story's pretty interesting too, albeit straightforward.
I know of it! It's a very haunting song that is said to have been inspired by the true story of Georg Carl Tänzler, a radiology technologist who developed a very sick obsession with one of his patients. Even after her death, he continued to obsess over her, to the point of keeping her body for himself and, for lack of a better word, rebuilding it as parts decayed and mottled.
I imagine Victorian Doctor Riddle would reconstruct his fallen darling using magic and science (in a Frankenstein-esque manner) by using various parts of magical creatures in hopes that that might make you less prone to the brutalities of time (perhaps it is believed that the heart of a mer or a fairy or other being with lots of potent magic is stronger than that of a human's and will therefore bring about immortality). Though he manages to get his darling back, there is a heavy price to be paid for reanimation. But Riddle is so obsessed with the idea of having full control and ownership of you because you so callously broke his rules and thought that death would separate the two of you. You were sorely mistaken because Riddle will gladly disturb the soil of the dead if it means he can bring you back so that he will no longer feel so lonesome. You were the only one who understood him, after all, even if you died loathing him. But now you will wake appreciating his efforts because it is he who saved you from the clutches of Death.
#twisted chit chat#i need to pen some thoughts with victorian era riddle because i think he'd be insane <3#victorian gentleman jade but it's like the story of hyouhon shoujo#or victorian azul in the plot of château cépage no higeki#or a storyline like in 'the last supper' where len is gravely ill#and so gakupo and kaito try to feed him different foods to restore his health and end up sacrificing themselves as len's last supper#thinking about that but darling takes len's place and the tweels take the place of kaito and gakupo#omg or riddle and azul!!!!!#omg or the twst characters in the story of capriccio farce!!!!#azul is 100% the master of the graveyard alongside the tweels
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Vocaloid producers who have Gakupou, PLEASE START MAKING DARKER SONGS. Like look at his deep voice and his hair and tell me he wouldn't have the best horror songs. The Gakupou cover of I wonder if You'll say Your Sorry and The Tragedy of Castle Cépage are the best two things Gakupou has, make more of it.
#gakupo camui#The Tragedy of Castle Cépage#I wonder if you'll say your sorry#horrorloid#horror vocaloid#vocaloid#Gakupou#gakupo#kamui#kamui gakupo#why are all of his songs either jokes or romance#all of the best gakupou soungs are covers
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Day 47 #photos #photographies #photography #photooftheday #day47 #vignes #cépages #cepages #cepage #aude #corbieres #fleurydaude (à Fleury-D'Aude, Languedoc-Roussillon, France) https://www.instagram.com/p/CgxiLxLs5D-/?igshid=NGJjMDIxMWI=
#photos#photographies#photography#photooftheday#day47#vignes#cépages#cepages#cepage#aude#corbieres#fleurydaude
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On en revient donc au Cinsault
Après des années d’adoration et de pâmoison pour le sieur Carignan (qui se souvient de Carignan Story, toujours consultable sur ces lignes), ceux qui me suivent ont pu constater que j’en pince de plus en plus pour l’autre seigneur du Sud, le très honorable et fort vénérable Cinsault. Contrairement à ce que l’on croit trop volontiers, du moins dans mon Languedoc à moi, (capitale Béziers), les…
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Permis de Bourgogne® : quel nom donne-t-on à la science des cépages ?
Le Permis de Bourgogne® est l’ouvrage pédago-ludique qui permet d’apporter des réponses à 100 questions essentielles (mais pas forcément basiques) sur les vins de Bourgogne, de la conduite de la vigne à l’art de la vinification, jusqu’au palais du consommateur plus ou moins avisé. Cette semaine, la rédaction de DijonBeaune.fr teste vos connaissances sur les cépages.
Permis de Bourgogne, question…
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Les variétés résistantes pour lutter contre les bioagresseurs
Voltis, Coliris, Lilaro, Sirano, sous ces jolis noms se cachent des variétés de vignes résistantes. De nombreux espoirs sont placés dans leur développement. En effet, une variété résistante au mildiou et à l’Oïdium, c’est plus de la moitié de produits phytosanitaires en moins appliqués dans les vignes françaises. On dit d’une plante qu’elle est résistante lorsqu’elle possède un ou plusieurs gènes…
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#altercuivre#artaban#cépages#cuivre#intrants#miamedia#Oidium#Oscar#phytosanitaire#règlementation#variétés résistantes#Viticulture#voltis
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🇺🇸 🍷 Wow. It's Saturday night and I'm enjoying iconic 2017 Chateau St. Jean Cinq Cépages (94 pts, $130) from Sonoma tonight. Part of LCBO VINTAGES Cellar Collection & available in stores now. Full review: https://rebrand.ly/wa1puna
#wine#red wine#red blend#cabernet sauvignon#merlot#cabernet franc#malbec#petit verdor#sonoma county#california#usa#lcbo#wiyg#winelover#wineoclock#saturday night#happy saturday
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After All These Years
Chapter Four — The Date
Word Count: 2k+
MASTERLIST - SEND ME A REQUEST
“Are you ready?” Nick asked, putting one of his hands behind him. Charlie paid attention to the other one’s outfit. It was extremely nice, way nicer and elegant than what he was wearing. He regretted his outfit choice, but it was too late now.
“I’m ready” Charlie smiled at Nick, but got distracted by the box the tall one was still holding.
“Um- this is for you” He said handing him the box “But don’t open it yet”
“Oh… ok” Charlie took the box and tried to pretend he didn’t care about what was in it. He did care, a lot, but he didn’t want that to be too obvious “Thank you” He said.
“We should get going, i really don’t wanna be late”
Nick and Charlie walked out and started walking towards Nick’s car. Charlie could feel his hands sweating, he was nervous and not knowing where they were going or what they were doing made him even more nervous. Yes, he assured Nick it was ok if he didn’t tell him, but mentally preparing for it and dressing accordingly would have been nice.
Nick opened the passenger’s seat and took a step back, signalling Charlie to get in. “Come on” He said, smiling at Charlie, he just smiled back and got in. Nick’s car smelled like bubblegum, which he thought made perfect sense.
Nick walked around the car and opened the door, finally getting in and starting his car.
(7:06 PM) Aled - don’t embarrass yourself, have fun!
(7:06 PM) Charlie - please don’t bring that into the universe
(7:07 PM) Aled - just making sure
Charlie rolled his eyes before locking his phone and looking at Nick “So, are you telling me where we’re going?”
“No! It’s a surprise, remember? You will find out once we get there”
“Oh my god, please tell me you don’t have a blindfold for me” Charlie asked genuinely concerned, inspecting the little blue box. Nick just laughed until Charlie interrupted him “Do you?”
“I don't, I promise” He said, still laughing a little bit “But it would have been a good idea now that you mention it” He said jokingly.
“Shut up” Charlie punched him slightly in his arm and laughed with him. “That would’ve ruined my eyebrows”
“I agree” He replied laughing. Nick’s laugh made Charlie happy, amazed at how funny he was that he always managed to make Nick laugh.
Nick had been driving for about 30 minutes, leaving the city behind, and the entire car ride they talked and laughed at the most random stuff. Nick really enjoyed Charlie’s presence, he was so funny and comforting at the same time. Nick really felt like he could be himself around Charlie.
After 10 more minutes they were approaching a fancy building. Nick kept talking and showing Charlie some trees on the other side of the road, almost as if he was trying to distract him from the big building that was in front of them. Eventually they made it to the parking lot and found an empty parking spot.
“Wow… this seems-”
“It’s better inside, I promise” Nick was a little worried Charlie didn’t like the surprise. He brainstormed a million ideas trying to decide where to go or what to do, and this place seemed like the safest idea. That’s what he thought at least.
They got out of the car and started walking to the front of the building. As they were getting closer to the entrance Charlie could see the big letter spelling the name of the place, Cépage(s). He had heard of this place before, he didn’t know much about it, except that it was fancy and expensive.
“Good evening, do you have a reservation with us tonight?” A man with an elegant suit was standing in front of them, holding an ipad and a couple of menus.
“Yes, Nick Nelson for two”
<Oh my god> Charlie thought to himself, he just stared at him and blushed and he wasn’t exactly sure what caused it.
The man looked through his ipad for a few seconds before saying “Of course mr. Nelson, this way” He entered the big restaurant and guided them through the many tables.
Charlie looked around him, it was really nice and pretty, he definitely felt like he didn’t dress accordingly and kind of regretted agreeing to the whole surprise thing. They kept walking until they went through the back door, leading to a beautiful garden with more tables, fairy lights and all types of plants. Charlie definitely liked this vibe a lot better than the one inside, not that he completely hated the restaurant, but he felt way more comfortable out there. It almost felt like two different restaurants.
The man stopped at one of the tables in the corner before saying “Gentlemen, your table” He put down the menus and excused himself.
“What do you think? Do you not like it?” He asked, concerned he failed to impress Charlie.
“I do! I was just a little surprised, that’s all” Charlie replied, with a comforting smile hoping he didn’t hurt Nick’s feelings.
“Okay” The other one said, clearly relieved “You didn’t say anything so I was a little worried you hated it”
“Nick, i love it, honestly-” But he was interrupted.
“I guess I wanted to impress you?” He said with a shy smile “I don’t know, I don’t think I have ever tried to impress someone before” Nick immediately regretted saying that out loud, almost like he forgot for a moment that they were only on their second date. First date? No, definitely second date. Maybe. Hopefully.
Charlie couldn’t help but blush at that comment “Honestly you could have taken me to a park and i would have been impressed” He said, and he meant it.
Nick appreciated that, it was nice not worrying too much about stuff like that “You can open it” He said, directing Charlie’s attention to the little box.
Charlie opened it, carefully as he wasn’t sure what was inside, but once he saw what it was he was completely speechless.
“Do you like it?” Nick asked, genuinely curious.
“Like it? Nick…” He stopped for a moment “I love it!” He screamed excitedly as he looked closely, it was a miniature version of The Iliad, one of his favourites classical books. He loved Ancient Greek literature, but he would have never thought Nick would know that “How did you even know I like Greek literature?”
“Well, you kind of mentioned it was your favourite when you saw my copy of The Iliad, back when you helped me move in”
“Oh…” Charlie does remember helping Nick when he first moved into his neighbourhood (he thinks about it a lot), but he does not remember telling Nick about this, and the fact that Nick remembered made him feel A LOT of things “Thank you, I really love it” He said with the biggest smile on his face.
“I’m glad you loved it” He smiled back “I struggled a little bit but good to know I made the right choice”
“You didn’t have to get me anything, though”
“I know, but it felt like the right thing to do. You know, for a formal date I couldn’t just show up empty handed and I wasn’t sure how you felt about flowers”
Their conversation was interrupted by a girl wearing a fancy uniform, kind of like the one the guy from the entrance was wearing but with slightly different colours “Good evening, my name is Liz and I will be your waitress tonight!” She had a cheerful tone as she smiled at both of them “Can I get you started with a drink? We have a very special selection of wines for tonight”
“Just a Coke for me” Nick said, smiling back at Liz “Charlie?”
“Same”
“Would they be regular cokes?” Liz asked tapping on her ipad.
“Yes” They both replied at the same time. Honestly they couldn’t help but feel like teenagers, with dumb smiles just because they said the same thing at the same time.
“Alright! I’ll be right back with your drinks, I’ll give you a little more time to go through the menu, if you have any questions let me know” She said before leaving them alone again.
“I guess we should take a look at the menu” Nick grabbed one and started to flip the pages, trying to look focused on the menu and its content. But the truth is he searched their menu online that morning so he could decide what to order in advance, he didn’t want to take 30 minutes to order something, or ‘panic order’ the first thing on the menu and end up with a dish he didn’t want. But he would never admit that.
Charlie, on the other hand, was having a hard time looking through the countless options of french dishes. They all looked great but he had never tried most of them and he didn’t really feel like trying something new. But at the same time he didn’t wanna make Nick think he wasn’t interested.
I guess the struggle was showing so Nick said “If you prefer a safer option, they have burgers on the back”
Charlie blushed a little <Was I being that obvious> He thought to himself.
“If you want my opinion, Cassolettes are really good” He said with a smile, searching for the Cassolettes section to see the different ones they offered “They have tons of options too! Like chicken, pork, vegetables…” He glanced at Charlie and he just looked a little confused “But I mean- I wouldn’t blame you if you don’t want to try any of these, they seem a little pretentious, don’t they?”
Charlie blushed even harder, the whole time thinking <Was that french> But he really tried to play it off “A little, yeah” They both laughed “It’s just that- they don’t sound bad or anything but I have never seen most of these” Charlie said looking down at the menu “Pictures would be nice”
Nick tried to hold his laugh but just couldn’t. Charlie was too adorable.
“I’m just so unfamiliar with them, I like french toast and stuff but you know-” Charlie looked back at Nick. He was paying close attention to every single word Charlie was saying, he forgot where he was for a second “I’ll try the Cassolette” Charlie said in a horrible fake french accent. Nick, of course, laughed incredibly loud at that.
Dinner went by and they were having a great time, enjoying each other’s company more than anyone could’ve imagined. Most of the time they were talking and laughing so loud, some of the tables around them would stare and whisper, but they didn’t care. Well, not until Nick thought they were gonna get kicked out for disturbing everyone else’s dinner, and even though Charlie assured him that would never happen, they tried to keep it down for the rest of the night.
“I’m so full I can’t even think about dessert” Nick said looking at the ‘Dessert Menu’ Liz brought them “But the apple tart sounds delicious, actually”
“Oh my god, stop talking about food” Charlie pushed his empty dish away to rest his head on the table, he swears he has never been this full his entire life “I can’t even move right now”
“Wouldn’t something sweet fix that?” Nick asked him. Charlie almost laughed at that until he saw Nick’s expression. He was being serious “I don’t know the science behind that, but I think I always have space for dessert. It even makes me feel a little better, to be honest”
“Didn’t you just say you can’t even think about dessert?” Charlie replied.
“Well that was before I remembered apple tart exists”
Charlie was so mesmerised by Nick, in a way he couldn’t even explain. Sure, he had a crush on him when they were in school… And then again years later when they basically became neighbours. But this? Nick is way more than just crush material.
“But maybe you’re right” Nick said all of the sudden “We don’t really need dessert for this next part of our date”
Charlie sat up straight quickly, a little nervous to ask “Next part?”
“How do you feel about dancing?”
A/N: IT TOOK ME SO LONG BUT HERE'S CHAPTER FOUR. Honestly i had so much fun writing this, i love this part so so so much so i hope you like it too!! please let me know what you think, feedback is very much appreciated :)
#heartstopper#heartstopper au#heartstopper fanfic#heartstopper comic#heartstopper mini comic#heartstopper netflix#heartstopper s2#heartstopper 2#heartstopper show#heartstopper season 2#nick and charlie#nick and charlie au#nick x charlie#narlie#nick nelson#charlie spring#kit connor#joe locke#gay#lgbtq#bisexual#lesbian#alice oseman#alice oseman art
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Burger "Auvergnat" et ses frites, suivi d'une "Dame Blanche" en terrasse à la brasserie Le Cépage Montmartrois en goguette à Montmartre, Paris, février 2024.
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Ca y est ! Je reviens de mon périple dans l'Ouest pour retrouver des ami(e)s lointain(e)s ! Première étape, Isabelle en Gironde, vers Libourne...
Les alentours de Saint-Emilion, avec châteaux et vignobles dissimulés parfois entre de grandes murailles...
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Revisiter l'alphabet avec les Cours de Méla : U
C'est uniquement un compte-rendu subjectif de mon baptême (ma première fois) aux Journées nationales du Livre et du Vin. 26ème édition ! Thème 2022 : la nature.
Utile
Joindre l’utile à l’agréable avec les Journées nationales du Livre et du Vin (Saumur). Enrichissement livresque et apprentissage œnologique.
Je n’ai lu aucun des livres cités dans cette publication. C’est uniquement un compte-rendu subjectif de mon baptême (ma première fois) aux Journées nationales du Livre et du Vin.
26ème édition ! Thème 2022 : la nature.
Twitter :…
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#échange#écoute#blanc#bulles#cépage#chenin#closel#cuvée#dégustation#domaine#lecture#littéraire#minéral#montirius#oenologique#parnay#positif#raisin#rouge#saumur#savennières#saveur#vacqueyras#vin
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🇫🇷❓❓Hello les amoureux du tire-bouchon. Et vous, aimez-vous les Côtes de Bergerac blanc ❓❓🇫🇷
🍇🍷Aop Côtes de Bergerac blanc 2020 du @chateau_monestier_la_tour 🍇🍷:
🍇 :
97% Sémillon (vignes de 70 ans)
3% Muscadelle (vignes de 26 ans)
Production de 3046 bouteilles
Sols Argilo calcaires
Fermentation en barriques
🌿:
Bio
👁️ :
Robe de couleur jaune avec quelques reflets verts
👃 :
Un nez sur des notes de fruits à chair blanche
💋 :
En bouche, on a un vin avec une belle fraîcheur. Sur des arômes de pêche, poires, fleurs blanches. Une belle longueur en bouche avec une finale sur des notes de pommes vertes et une belle tension qui fait saliver les papilles. Un régal.
📜En résumé📜 :
Un beau Bergerac blanc avec du fruit mûr et de la tension en bouche. Une belle cuvée avec un équilibre parfait.
🧆Dégusté sur du Saumon fumé🧆.
🍷Quelques accords mets et vin possible avec cette cuvée🍷 :Bouchées à la reine aux fruits de mer, Chair de crabe, Croustillants de saumon,...
📌N'oubliez pas, boire un canon c'est sauver
un vigneron. Allez voir le site internet du domaine pour voir toutes les cuvées et promotions du moment📌.
🔞« L'abus d'alcool est dangereux pour la santé, à consommer avec modération »🔞 La plupart des vins ont était dégustés et recrachés.
#lesdegustationsugo #wine #winelover #vino #winetasting #winetime #winelovers #food #instawine #redwine #winestagram #winery #beer #wineoclock #vin #sommelier #love #vinho #foodporn #winelife #instagood #whitewine #cocktails #drinks #bar #wein #italie #foodie #wineporn #drink
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🇫🇷🗣️Description du Domaine 🇫🇷🗣️
Le vignoble de Bergerac s’étend dans le département de la Dordogne (sud-ouest de la France), autour de la ville de Bergerac, sur 93 communes, dont fait partie la commune de Monestier.
Le Château Monestier La Tour produit du vin sous trois appellations : Bergerac, Côtes de Bergerac et Saussignac. La surface totale exploitée est de près de 30 hectares, 17 hectares en cépages rouges (63% de Merlot, 30% de Cabernet Franc, 5% de Cabernet Sauvignon et 2% de Malbec) et 12,5 hectares en cépages blancs, secs et doux (61% de Sémillon, 30% de Sauvignon Blanc et 9% de Muscadelle).
La plus grande production annuelle du Château Monestier La Tour se fait sous l’appellation Bergerac, qui réunit environ 35 000 bouteilles de vin rouge, 30 000 bouteilles de vin blanc et 5 000 bouteilles de vin rosé (Cadran, Château Monestier La Tour).
L’AOC Bergerac est située au sud-ouest de la Dordogne, sur les bords de la rivière du même nom. La superficie du vignoble en production est proche des 13 000 hectares et s’étend sur 93 communes du département.
Le vignoble est implanté sur des sols variés de calcaires, de boulbènes, de sables, d’argiles et de limons. Le climat océanique, aidé dans le Bergeracois par les reliefs de la vallée de la Dordogne et les vents marins qui la remontent, tempère l’atmosphère et conserve une humidité élevée toute l’année. Cette dernière favorise le développement de la vigne, surtout lors des étés chauds et ensoleillés.
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⏬🇫🇷Français dans les commentaires🇫🇷🇮🇹Italiano nei commenti 🇮🇹⏬
🇬🇧❓❓Hello corkscrew lovers. And you, do you like white Côtes de Bergerac ❓❓🇬🇧
🍇🍷Aop Côtes de Bergerac white 2020 from @chateau_monestier_la_tour 🍇🍷:
🍇:
97% Sémillon (70 year old vines)
3% Muscadelle (26 year old vines)
Production of 3046 bottles
Clay-limestone soils
Fermentation in barrels
🌿:
Organic
👁️:
Yellow color with some green highlights
👃:
A nose with notes of white-fleshed fruit
💋:
On the palate, we have a wine with beautiful freshness. With aromas of peach, pears, white flowers. A nice length in the mouth with a finish with notes of green apples and a nice tension that makes the taste buds salivate. A delight.
📜In summary📜:
A beautiful white Bergerac with ripe fruit and tension on the palate. A beautiful vintage with perfect balance.
🧆Tasted with smoked salmon🧆.
🍷Some possible food and wine pairings with this vintage🍷: Seafood queen bites, Crab meat, Crispy salmon,...
📌Don't forget, drinking a barrel is saving a winemaker. Go to the estate's website to see all the current vintages and promotions📌.
🔞 “Alcohol abuse is dangerous for your health, consume in moderation”🔞 Most of the wines were tasted and spat out.
#lesdegustationsugo #wine #winelover #vino #winetasting #winetime #winelovers #food #instawine #redwine #winestagram #winery #beer #wineoclock #vin #sommelier #love #vinho #foodporn #winelife #instagood #whitewine #cocktails #drinks #bar #wein #italie #foodie #wineporn #drink
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🇬🇧🗣️Domain Description 🇬🇧🗣️
The Bergerac vineyard extends in the Dordogne department (south-west of France), around the town of Bergerac, over 93 municipalities, including the municipality of Monestier.
Château Monestier La Tour produces wine under three appellations: Bergerac, Côtes de Bergerac and Saussignac. The total area under cultivation is nearly 30 hectares, 17 hectares in red grape varieties (63% Merlot, 30% Cabernet Franc, 5% Cabernet Sauvignon and 2% Malbec) and 12.5 hectares in white, dry and sweet (61% Sémillon, 30% Sauvignon Blanc and 9% Muscadelle).
The largest annual production of Château Monestier La Tour is under the Bergerac appellation, which brings together around 35,000 bottles of red wine, 30,000 bottles of white wine and 5,000 bottles of rosé wine (Cadran, Château Monestier La Tour).
The AOC Bergerac is located in the south-west of the Dordogne, on the banks of the river of the same name. The area of the vineyard in production is close to 13,000 hectares and extends over 93 communes in the department.
The vineyard is planted on varied soils of limestone, boulbènes, sand, clay and silt. The oceanic climate, helped in the Bergerac region by the reliefs of the Dordogne valley and the sea winds that go up it, tempers the atmosphere and maintains high humidity all year round. The latter favors the development of the vine, especially during hot and sunny summers.
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🇮🇹❓❓Ciao amanti dei cavatappi. E a te, ti piacciono le Côtes de Bergerac bianche ❓❓🇮🇹
🍇🍷Aop Côtes de Bergerac bianco 2020 di @chateau_monestier_la_tour 🍇🍷:
🍇:
97% Sémillon (viti di 70 anni)
3% Muscadelle (viti di 26 anni)
Produzione di 3046 bottiglie
Terreni argillosi-calcarei
Fermentazione in botti
🌿:
Biologico
👁️:
Colore giallo con alcuni riflessi verdi
👃:
Al naso presenta note di frutta a polpa bianca
💋:
Al palato abbiamo un vino di bella freschezza. Con aromi di pesca, pera, fiori bianchi. Bella persistenza in bocca con un finale con note di mela verde e una bella tensione che fa venire l'acquolina in bocca. Una delizia.
📜In sintesi📜:
Un bellissimo Bergerac bianco con frutta matura e tensione al palato. Una bella annata con un equilibrio perfetto.
🧆Gustato con salmone affumicato🧆.
🍷Alcuni possibili abbinamenti enogastronomici con questa annata🍷: Bocconcini di regina dei frutti di mare, Polpa di granchio, Salmone croccante,...
📌Non dimenticare, bere una botte fa risparmiare
un enologo. Vai al sito dell'azienda per vedere tutte le annate e le promozioni del momento📌.
🔞 “L'abuso di alcol è pericoloso per la salute, consumare con moderazione”🔞 La maggior parte dei vini sono stati assaggiati e sputati.
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🗣️🇮🇹Descrizione i Dominio 🗣️🇮🇹
Il vigneto di Bergerac si estende nel dipartimento della Dordogna (sud-ovest della Francia), intorno alla città di Bergerac, su 93 comuni, compreso il comune di Monestier.
Château Monestier La Tour produce vino con tre denominazioni: Bergerac, Côtes de Bergerac e Saussignac. La superficie totale sfruttata è di quasi 30 ettari, di cui 17 ettari a bacca rossa (63% Merlot, 30% Cabernet Franc, 5% Cabernet Sauvignon e 2% Malbec) e 12,5 ettari a bacca bianca, secca e dolce (61% Sémillon, 30% Sauvignon Blanc e 9% Muscadelle).
La più grande produzione annuale di Château Monestier La Tour è sotto la denominazione Bergerac, che riunisce circa 35.000 bottiglie di vino rosso, 30.000 bottiglie di vino bianco e 5.000 bottiglie di vino rosato (Cadran, Château Monestier La Tour).
L'AOC Bergerac si trova nel sud-ovest della Dordogna, sulle rive del fiume omonimo. La superficie del vigneto in produzione sfiora i 13.000 ettari e si estende su 93 comuni del dipartimento.
Il vigneto è piantato su terreni vari di calcare, boulbènes, sabbia, argilla e limo. Il clima oceanico, aiutato nella regione di Bergerac dai rilievi della valle della Dordogna e dai venti marini che la risalgono, tempera l'atmosfera e mantiene un'elevata umidità tutto l'anno. Quest'ultimo favorisce lo sviluppo della vite, soprattutto durante le estati calde e soleggiate.
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Cher public, ouvrez grand vos mirettes, car ce soir c'est cours de géographie. Effectivement, à part vous décrire le paysage, pas grand chose d'autre à dire sur cette journée de bus. Donc c'est parti :
Comme vous le savez, le Chili est une longue bande de terre de 3400km, et large en moyenne de 180km. Et folles que nous sommes, nous avons l'attention de parcourir lesdits 3400km.
Lors de notre observation approfondie par la vitre du bus, nous avons pu constater que les 800 premiers kilomètres se composaient d'un désert, répondant au doux nom de désert d'Atacama. Ce désert, coincé entre la mer et la cordillère des Andes, est sensé être le plus aride du monde, et nous confirmons cette observation. En effet, le réflexe nous vient tout naturellement de marcher de manière arythmique pour éviter de conjurer certains ver de terre aggressifs. Ici, la ressource locale n'est pas l'épice, mais plutôt le salpêtre, puis de nos jours principalement le cuivre et le lithium.
Les flamands roses que nous avons vu hier profitent des salares, d'anciens lac plus ou moins asséché et riches en sel, pour y vivre leur vie. On aurait presque envie d'en prendre un dans notre sac pour lui montrer que la vie peut être plus verte ailleurs.
Vous pourrez noter sur cette photo que les déserts, c'est pratique pour dessiner à grande échelle.
Place aux 800 prochains kilomètres maintenant : c'est une zone semi-desertique, parsemée ça et là de vallées fertiles.
Enfin, arrive Santiago (merci de noter que ceci est une figure de style, notre bus arrive réellement Santiago dans une dizaine d'heures). Région paraît il, au climat méditerranéen, où vit 75% de la population, chiffre qui ne peut que m'inquiéter quant au climat qui règne en Patagonie et en Terre de feu. C'est dans cette région que l'on trouve également de nombreux vignobles Chilien.
Et puisque l'on parle de vin, connaissez vous le carmenère ?
Un gentil Chilien qui tenait absolument à partager sa bouteille nous a expliqué que c'était un cépage originaire du Bordelais. Après enquête, au XIXe siècle, un certain Silvestre Ochagavia a décidé d'importer des cépages du Bordelais et de la vallée de la Loire au Chili. Grand bien lui en as pris, puisqu'à la fin du XIXe, le phylloxera ravage les vignes françaises. Celles-ci sont remplacée par les vignes chiliennes importées précédemment, mais pas le Carmenère, qui disparut de la carte française.
(on a trouvé de bons pains au chocolat juste avant le départ !)
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Pascal C Saison 3
01 Septembre 2023.
Température extérieure 13 °
Degré du raisin fraichement vendangé 9,7 °
Il est 7 h du mat devant la cave coopérative de Rousset et Pascal murmure en regardant son ticket de caisse “ pas bien bon tout ça, va falloir rectifier le tir “
Un camion-citerne se gare et sa masse imposante manœuvre comme une Twingo dans l’espace restreint.
Le gars tatoué qui conduit m’explique “tu vois c’est plus facile que de garer une caisse, c’est juste plus long “
“ On vend le jus de raisin au prix du vin, c’est tout bénef “ m’explique encore Pascal entre deux bises à des vignerons qui viennent déballer la vendange.
On évoque les souvenirs des années 80 quand la cave n’était pas dans cette configuration, qu’il fallait quelquefois faire une queue interminable pour passer à la vis sans fin qui écrase les grappes avant le pressoir.
En 2023 tous les horaires de passage sont programmés en fonction du cépage, du degré,et du bio ou pas bio.
Ce matin c’était petite vendange, un peu moins de 4 tonnes.
J’ai rejoint la petite équipe qui fait le job pour Pascal qui ne se lève plus à 3 h du matin.
Il faisait bon, juste au passage entre la nuit et le jour vers 6 h du matin.
La vigne grouillait de lapins apeurés.
Pascal me parle du changement d’Anges, le moment ou “Les anges de la nuit descendent remplacer ceux du jour, car ils sont aussi nombreux qu'eux. “
David le conducteur de la vendangeuse goguenard :“ tu viens toujours déguisé toi “
Je suis habillé aujourd’hui en vareuse Bretonne en hommage à @rouxaberlin toujours porté disparu.
Puis il glisse qu’ils devraient acheter le domaine du défends en viager.
La réponse de l’intéressé fuse “chuis pas encore mort“
On ira boire ensuite un thé pour nos petites discussions informelles.
Une dernière petite photo avec un portrait peint par son frère, œuvre très décriée au sein même de la famille.
Un papillon de nuit s’est posé sur le tableau, pile poil à l’emplacement du nœud papillon.
Puis le papillon s’envole rejoindre les anges de la nuit.
Ps : je suis ok lecteur : photo de merde, texte excellent. La photographie de qualité encore latente fera l’objet d’un futur post peut être.
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