aVin(アヴァン)は南仏のローヌ&プロヴァンス地方からワインを輸入し、販売しているお店です。南仏の文化、アート、暮らし、ワイン、そしてつくる人たちの情報を発信します。

真里さんのおもてなしレシピ<和風テリーヌ>2019/2/15

MARIさん和風テリーヌ

【材料】
白だし
白ワイン
水(だし汁)
粉ゼラチン ※水分量に応じる
カニ缶 or ホタテ缶 or カニカマ
細かく切った彩り野菜(コーン缶や冷凍枝豆でもOK)

(1) 水・白ワイン・白だし を鍋に入れ煮立ったら、カニ缶や彩り野菜を入れ、弱火で1分ほど煮る。
(2) 水分量に応じた粉ゼラチンを溶かす。
(3) 少し冷めたら固まる前に、透明のグラスやプラスチックカップに注ぎ、冷蔵庫で冷やす。

 

MARI

==================================
柳本 真里(ヤナギモト マリ)
ワインと料理とホームパーティーが好きで、ワインエキスパート取得。
都内外資系企業勤務の会社員
==================================

 

 

おススメワインは

クレマン・ド・ディー ブリュットブラン グランレゼルヴ2012 / ジャイアンス

(Cremant de Die Brut blanc Grande reserve Jaillance)

1,816円(税込1,961円)

J0112_1

「土っぽさが香る、キレのよいすっきりした味わい。」

生産者:Jaillance(ジャイアンス)
地域:フランス/北ローヌ・ディー
AOC:クレマン・ド・ディー
品種:クレレット60%, アリゴテ35%, ミュスカ5%
タイプ:白スパークリング
容量:750ml
平均樹齢:30年
アルコール度数:12%
農法:リュット・レゾネ
酵母:天然野生酵母による一次発酵、培養酵母による二次発酵
収量:60hl/ha
熟成:50~2500ヘクタールのステンレスかコンクリートのタンク
添加SO2量:約6mg/l
畑:ドローム渓谷の日当たりのよい標高300~700m、小石斜面
提供温度:7℃
合う料理:オリーブのタペナード他アペリティフ全般、魚、鶏料理 他

 

aVin webshopで販売中です!

https://shop.avin.jp/?pid=128888670


バンドールの希少な白ワイン「Domaine du Gros Noré」2019/2/15

B0217

Domaine du Gros Noré(グロノレ)
Bandol blanc 2017(バンドール ブラン)
A.O.C.バンドール

 
セパージュ:クレレット・ブランシュ70%/ユニブラン30%

アルコール : 13.5%
収量:40hl/ha

SO²添加:約44mg / リットル

野生酵母発酵、ステンレスタンクで6ヶ月熟成、無清澄、無濾過

 

J.S.A.認定 ワインエキスパート 古島雅哉 さんよりお家での料理に合わせてコメントを頂きました。 
グロノレは、地中海バンドール湾を見下ろす丘陵地のラ・カディエール・ダジュール村の生産者。ムールヴェドル主体の赤とロゼで有名なバンドールでは希少な白。やや濃いレモンイエローの外観、クレレット種主体の華やかでフルーティーな香りが印象的。アタックはやや控えめ、やさしい酸で、スマートで溌剌とした味わい。
サーモン等を中心としたシンプルな魚介類の料理と合いそう。今回はよりシンプルに?!赤エビとスモークサーモンのマリネサラダと。

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お買い求めはこちらから
http://shop.avin.jp/?pid=136488960


Spice up your Valentine’s day!2019/2/6

One of our favorite red wine and chocolate pairing: Gigondas and dark chocolate.
It’s not a secret, red wine rocks chocolate!
Concentrated, balanced, refined: Gigondas wines offer a rich bouquet with fine, spicy aromas, and a sun-drenched colour that ranges from ruby to dark red.
Its terroir is so complex that it can produce a range of aromas that goes from fruity aromas of prunes and figs, to white pepper, scrub, thyme, and liquorice. It ages well and becomes more refined over time.

There is something irresistible about a chocolate vibe in a red wine – and you’ll know it when you taste it.
As for the chocolate, we recommend intense, dark chocolate, at least 60%. It’s not so sweet as milk chocolate and just dances better with the reds.

Chocolate deposits a fine film on the palate which to some extent neutralises the tannins in the wine, it’s very appealing.

Dark chocolate goes perfectly with our dry red wines from the Rhône Valley. Very tannic and powerful, red wines have to find a balance with the bitterness and the great organoleptic complexity of cocoa.

One of the grape varieties present in the wines of the Rhône Valley and a friend of dark chocolate, is undoubtedly Grenache. As he ages, he develops a spicy nose (nutmeg, cinnamon, vanilla), Garrrigue but especially, torrefaction notes that flatters the flavors of chocolate.

 

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Try your own wine/chocolate pairing for Valentine’s day with Gigondas 2014 red Daumen!

 

126812755

http://shop.avin.jp/?pid=126812755


The story behind Daumen’s wines2019/2/1

 

The wines that fall under the name Daumen are from Jean-Paul Daumen’s negociant operation. Some of them actually emerge from estate fruit that he had declassified from his vineyards.

 

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They are limited production, but exceptionally impressive cuvees. Daumen is one of the most meticulous viticulturists and winemakers in Châteauneuf-du-Pape.

 

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3 ideas behind the wines:

-To differentiate his different parcels. Clavin/Trois Sources/Hauts Lieux are the historical plots of Domaine de la Vieille Julienne. Daumen’s grandfather inherited them from his mother, Julienne.
Other small plots were divided into her nine other children.
5 years ago Jean-Paul Daumen could buy four more ha behind his house.
Other plots were also bought back from some members of his family :
« Lieu dit Maucoil » 1km away, grapes used to produced Daumen Côtes-du-Rhône and IGP Orange vin de pays and 2ha of Châteauneuf-du-Pape on « Plateau de Beaucastel »
The idea was to make a second brand rather than a « second wine ».
To have two different productions with two different styles but with the same winemaker behind.

-The second reason was also an opportunity.
Three former employees purchased their own vineyards in Rasteau, Gigondas and Lirac.
Jean-Paul Daumen wanted to give them his financial support and share his know-how.
Therefore the deal was to buy a part of their harvest in order to help them later to develop their own wine

-The third reason was to develop a range of wine with more accessible prices. Because the winemaker could predict that the production of Domaine de la Vieille Julienne wines will decrease and prices will rise due to climate change.
In order to have wines not too inaccessible for a part of his costumers.

 

France-Rhone-Valley

 

Daumen’s Côtes-du-Rhône, IGP Orange vin de pays and Châteauneuf-du-Pape were launched in 2009.
In 2010 he bought grapes in Gigondas and Lirac.
Gigondas was produced until 2014 but after the producer stopped to sell out a part of his harvest to keep it only for his own wine.
Lirac: stoped also from 2013.

 


Discussing 2018 weather conditions with Jean-Paul Daumen, Domaine de La Vieille Julienne2019/1/31

 

In 2018 70% of the harvest was lost in one day, on the June 11th. The most impacted areas were the ones surrounding the cellar (Lieu dit Clavin).
Climatic context from May 21st: 17mm of rainfall on May 22nd, 25th, 28th, 9mm on the 30th, 16mm on the 31st, 7mm on the 2nd of June, it wasn’t heavy rainfall but regular with a lot of humidity. On June 10th 40mm, very strong rain, all the organic products protecting the vines were washed away, the vines became unprotected.
This phenomenon didn’t occurred for more than two generations.
On May 12th Mildiou started to appear from early morning, it was incredibly humid.
How the vine will be affected depends of its stage of maturity. The vine is more sensitive during the blooming period. On May 12th more than half of the plots were in full bloom and they were the ones who suffered the most.
At 8am the climate felt tropical, hot and humid, the mushroom started to appear on the flowers. 1/8 grappes were affected, 10am all affected grappes were 100% covered by it, and more were starting to be affected. It was expending very fast. At 2pm 70% of the grappes were damaged.
When you follow organic practices there is nothing to do with a phenomenon of such a scale.
Domaine de la Vieille Julienne vineyards consist of 3 micro-climates: Clavin/ Les 3 Sources/ Les Hauts Lieux. Only Lieu-dit-Clavin plot was at full bloom time and was favorable to the development of the mushroom known as Mildiou. Even on the same plot the maturity is not reached at the same time for all the grapes, therefore effects will be also different. Les Hauts Lieux were the less affected area.
The vines of Lieu-dit-Clavin used to produced IGP Principauté d’Orange 4 ha of Grenache were lost, 70% of the harvest. On the North part of Lieu-dit-Clavin 90% of the harvest were lost.

It’s a real challenge for a winegrower but that’s part of our vocation, adaption to our environment, we work with nature. It opens new questioning on how to improve.
In 2018 we had almost no wind, no Mistral.
Weather forecast are less and less predictable. We might have shorter winters, so think about a possible different timing for pruning or change some grappe varieties more adapted to climate change, more suitable to dry climate.

If the loss was considerable (70%) the quality of the 30% harvested and vinified met the winegrower expectation! 2018 is a year that we look forward to drink!

 

 

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