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。

9/22(土)祝グルナッシュデー!試飲&販売会 【ご予約不要】2018/9/22

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9月22日(土)の試飲会は
インターナショナルグルナッシュデー!
 
世界各国で祝われるグルナッシューデーは9/21。
ローヌ&プロヴァンスワイン専門インポーターアヴァンとしては、これは祝わずにはいられませ〜ん!
 
今回はグルナッシュを5〜95%含む赤ワインをじっくり楽しんでいただけるよう、
試飲グラスに加え、大きめグラスもご用意。
最大限にグルナッシュをお楽しみください。
 
この他ローヌのスパークリングと白は長野県ファンキーシャトー3種をご用意。
 
弊社が南仏のワイナリーから直輸入の野生酵母を使用したビオワイン約25種をご用意してお待ちしております。
 
試飲会前のアヴァン講座も、これにあわせてグルナッシュをテーマに開催します。
詳細はおってHP、FB等で!
 
南仏からの新着ワイン紹介を予定していましたが、到着が遅れているため、10月試飲会までお待ちください。
お楽しみにされていた方申し訳ありません!もうしばし!
 
【開催日】2018年9月22日(土) 13:00 – 18:00(ご予約不要)
【会場】studio itto(スタジオイット) 目黒区目黒本町2-24-14
http://studiolamomo.com/itto1f/info/access/
最寄り駅 東急東横線学芸大学駅徒歩約15分、または目黒駅西口よりバスで「第7中前」下車 徒歩3分
【会費】エントランス料 2,000円
当日使える2,000円割引券をお渡しするので、実質試飲はタダ!
 
ワインは1000円台~ご用意しています。
ご家族、お友達などみなさまお誘いあわせの上どうぞ
お一人でも楽しんでいただけます★
カジュアルな服装でお気軽に~
 
【お問い合わせ】
http://avin.jp/contact
 
◆取扱ワイナリー
 
北ローヌ地方 ディー★Jaillance ジャイアンス
野生酵母(一部)、ビオロジック栽培(一部)、無濾過、補酸なし(一部)
http://shop.avin.jp/?mode=grp&gid=1783879
 
南ローヌ地方 シャトーヌフ・デュ・パプ★Domaine de la Vieille Julienne ヴィエイユ ジュリアン
野生酵母、ビオディナミ栽培、無清澄、無濾過、補酸なし
http://shop.avin.jp/?mode=grp&gid=1547991
 
南ローヌ地方 シャトーヌフ・デュ・パプ★Daumen ドーメン
野生酵母、ビオ認証FR BIO 01、無清澄、無濾過、補酸なし
http://shop.avin.jp/?mode=grp&gid=1742114
 
南ローヌ地方 シャトーヌフ・デュ・パプ★le Clos du Caillou クロ デュ カイユ
野生酵母、ビオ認証FR BIO 10、現在ビオディナミ進行中、無濾過、補酸なし
http://shop.avin.jp/?mode=grp&gid=1547992
 
プロヴァンス地方 バンドール★Chateau Vannieres ヴァニエール
野生酵母、ビオロジック栽培 (農薬、除草剤、化学肥料不使用) 無濾過、補酸なし
http://shop.avin.jp/?mode=grp&gid=1547995
 
プロヴァンス地方★Domaine de Gros Noreグロノレ
野生酵母、リュットレゾネ (化学肥料・除草剤使用を最低限に抑えた栽培)、無清澄、無濾過
http://shop.avin.jp/?mode=grp&gid=1547994
 
長野県青木村★FunkyChateau ファンキーシャトー(対面販売のみ)
野生酵母、無農薬、無肥料、無清澄、無濾過
 
過去の試飲会の様子はこちら
aVin 6月の試飲会レポート
http://avin.jp/news/3106
3

 

普段は撮影スタジオとして使用されているこの場所。ゆったりとした気分でワインを楽しんでいただければ嬉しいです。
沢山の方のご来場 楽しみにお待ちしております。
  
Avin next wine tasting on September 22nd special Fête du Grenache! International Grenache Day.
グルナッシュの宴-
 
Let’s celebrate the most planted grape variety in the world and be a Grenachista with aVin’s team for a day!

The Grenache Association created the International Day to celebrate this grape and all the varieties and vintages of wine that were produced from it.

In fact, over the ages that have passed since it first began being used and cultivated, new varieties have appeared.

Grenache noir “red Grenache” is the most commonly known, but there’s also Grenache Blanc and of such importance that it ranks on the fourth most planted white wine in France.

There’s even one called “Hairy Grenache” developed to protect itself from transpiration through the same underleaf fuzz mechanic present in rosemary and other plants of the Mediterranean.

International Grenache Day gives the opportunity to explore this wine, its history, and become just a little bit of an oenophile for a day.
It’s held every third Friday of September, this year on the Friday 21st and on Saturday 22nd for avin’s team.

Let’s spread the gospel of Grenache!
 
@ Studio itto from 1pm to 6pm

トップページ

To enjoy Grenache before September 22nd visit aVin’s webshop page & amazon shop page here:

http://shop.avin.jp/?mode=grp&gid=1806071

goo.gl/6wgwMU

(Reference: http://www.grenache-association.com)
 
aVin(アヴァン)
http://avin.jp/
webshop
http://shop.avin.jp/


“Soupe au pistou”, one of summer’s finest Provence dishes.2018/7/26

 

Typically added to a vegetable-rich soup, pistou has had a long history. The Roman poet Virgil described a sauce made by crushing herbs in a mortar with garlic, salt and olive oil. Over time, the sauce morphed into the heady Genovese pesto, which then morphed into pistou in Provence.

 

recette-de-soupe-de-legume-minestrone-estival_5358485          images - copie

 

soupe au pistou 2

 

Making pistou starts with adding tomatoes and olive oil to basil, garlic and salt, then crushing the mixture in a mortar with a pestle until it’s smooth. (In the Provençal dialect, pistou means “pounded.”) The pistou is then stirred into the soup, amplifying the flavors of both.

In Provence different versions of the soup are often discussed. Traditionally, it includes a homemade broth, fresh white beans, green beans, potatoes and macaroni. Cooks in Provence often vary the pasta too (some use vermicelli). Robert Lalleman, the chef at the esteemed Auberge de Noves in Avignon, enriches his recipe by sautéing pasta in butter before mixing it into the soup.

What follows is a classic recipe for the sauce:

Ingredients:

Stock:
-1 to 1/2 tbsp olive oil
-1 medium onion, thickly sliced
-1 celery stalk, chopped
-1 head fennel, chopped
-1 carrot, chopped
-2 plum tomatoes, quartered
-4 cloves garlic, crushed
-1/2 tsp red pepper flakes
-3 sprigs fresh thyme
-1 bay leaf

Soup:
-1 to 1/2 tbsp olive oil
-1 cup diced onion
-2 garlic cloves, peeled and minced
-1/2 cup diced carrot
-1 cup diced celery
-1/2 cup chopped parsley
-1 tbsp minced fresh thyme
-1 to 1/2cups drained and chopped canned plum tomatoes
-2 cans (15 ounces each) white cannelini beans, rinsed and drained
-6 tsp prepared pesto or extra-virgin olive oil

Method:

-Peel and finely chop the onion and garlic, then trim and slice the leek. Chop the potatoes, carrots, celery and courgettes, then pick and roughly chop the parsley leaves.

-Heat the olive oil in a large saucepan over a medium heat and sauté the onion, garlic and leek for 5 minutes.

-Add the other chopped ingredients, the bay, green beans and chopped tomatoes. Drain and add the beans. Cover with water, season and simmer until the vegetables are tender.

-Add the pasta and simmer until cooked, adding water if the soup is too thick.

-For the pistou sauce, peel and add the garlic to a pestle and mortar, pick in the basil leaves and add some sea salt. Pound until puréed, then finely grate in the Parmesan and muddle in the extra virgin olive oil to make a paste.

-Serve the soup with a dollop of pistou.

Pairing:

The lively pink grapefruit and red fruit notes of a Côtes de Provençe rosé will enhance the freshness and light flavors of this beloved traditional dish. Perfect pairing with Château Vannières Côtes de Provence rosé!

link to the aVin amazon page: goo.gl/43kD8W


C’est les vacances!2018/7/19

 

Where to go and what to do if you are heading to Provence this summer.

Today’s destination: the city of Arles and its photography festival!

 

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Arles is one of the most culturally active city in the south of France. Many cultural festivals and events proceed there each year for the greatest satisfaction of thousands of art and traditions lovers.

The International Photography Festival known as “Les Rencontres d’Arles” was created by Lucien Clergue , Jean-Maurice Rouquette and Michel Tournier in 1968. More than forty years later this festival is definitively, the most important event around photography in the whole world.

 

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Usually organized around more than 50 events installed in various exceptional patrimonial places of Arles, Les Rencontres d’Arles (in English the Meetings of Arles) , each summer in July, intend to contribute to transmit the world photographic inheritance and also want to be the crucible of contemporary creation by the discovery of young talented photographers.

 

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Thanks to a demanding programming directed by talented François Hebel and a challenging public, the Rencontres d’Arles explore the current stakes of photography and attest capacity of this medium and importance of the figure of the photographer, witness of the world which surrounds it.

 

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How does it work?

The main event is during the first week of exhibition with official opening of all of the events, in the city and in the Parc des Ateliers.
During this first week the day end by a night screening in the Roman Theater..
After the first week you can visit during 3 months the most important exhibitions in the city and in the Parc des Ateliers.

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One unmissable place to visit is holding every year is the Espace van Gogh.
Originally built in the sixteenth century as Arles main hospital and it remained as such well into the twentieth. It’s major claim to fame is that it was here that Van Gogh was committed after the infamous episode of cutting off his left earlobe in December 1888.
The courtyard has been extensively planted out to resemble as closely as possible his famous painting “Le Jardin de l’Hôtel de Dieu”.
The complex now houses the town library as well as exhibition spaces, shops and a cafe.

Information :
Rencontres d’Arles
10 rond point des Arènes
13200 Arles

www.rencontres-arles.com

http://avin.jp/


Today’s wine: Les Hauts Lieux Châteauneuf du Pape 2012, Domaine de la Vieille Julienne.2018/7/9

AOP Châteauneuf du Pape

 

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Direct link to aVin amazon page:
goo.gl/sdz4M4

With only 6,000 bottles produced, the Les Hauts Lieux is a rare and fantastic wine treasure. Jean-Paul Daumen, the winemaker, selects grapes from the highest terraces in the vineyard Cabrieres, and uses no sulfur during the winemaking process, only adding a small amount immediately prior to bottling. Fermented in cement tanks and aged in large oak casks, this wine is meant to showcase place and region before stylistic winemaking choices.

Grapes varieties: 65% Grenache, 20% Mourvèdre, 10% Cinsault, 5% Counoise

Soil: higher slopes facing North, made of a mix from Miocene, Helvetian and Villafranchienne. Influence of clay soils. Covered with pebbles from Villafranchienne terrace.

 

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Average age of the vines: 70 years

Yield: 20hl/ha

Farming methods: certified organic, and biodynamic agriculture, vines are co-planted. Treated with copper and so2, organic herbal teas.

Vinification: harvested entirely by hands. First sorting at the vineyard, second sorting at the cellar right after arrival.
Natural years only, no SO2 added, fermentation for 20 days. Light extraction to respect the grapes.

Elevage: 1 year in oak barrels and 6 months in bottles.

Bottling: no fining, no filtering, 2mg of so2 added
Total so2: 40mg/l

Serving temperature: 16-18 degrees
Decant for 2 hours prior to drinking

Time to drink: from now now through 2030

Tasting notes:
Dense, luscious, and brooding, this wine has aromas of rich berry compote, candied rose petal, and fruit liqueur. On the palate, anise and black tea notes are accompanied by a graphite spine and boysenberry pie flavors, with a full bodied and voluptuous mouthfeel and a long, mineral finish.

To enjoy with: Rich gamebirds like pheasant, guineafowl, or pigeon accompanied by caramelized roast carrots, potatoes, and beets are delightful when eaten next to a rich, full-bodied Chateauneuf Du Pape such as this.

 

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Parker comments and points: 93:More firm and backwards, the 2012 Chateauneuf du Pape Les Hauts Lieux is a longer-term prospect. Big minerality, dark fruits, iron, steel and licorice all emerge from the glass. On the palate, it’s medium to full-bodied, edgy and concentrated, with building tannin. Give this beauty 4-5 years in the cellar and enjoy through 2032. It should be one of the longest lived efforts in the vintage. Jean-Paul Daumen continues to fashion some of the top wines of the vintage, in just about every vintage. We started the tasting with his 2013s and these have to be considered successes in the vintage. Finishing up harvest on October 17th, the wines have classic Vieille Julienne characters, as well as good concentration and ripe tannic structure. I think they’ll be some of the longest-lived wines in the vintage. Looking at the 2012s, these are stunning wines that show the more structured, age-worthy side to the vintage. While I normally prefer the Hauts Lieux, the 2012 les Trois Sources has more flesh and texture at this point. Either way, both are superb and warrant a place in your cellar. In addition, his Daumen label continues to offer serious bang for the buck.

 

images

 

http://avin.jp/wineries/julienne


Today’s wine: Les 3 Sources Châteauneuf du Pape 2014, Domaine de la Vieille Julienne.2018/7/5

AOP Châteauneuf du Pape

 

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Direct link to aVin amazon page:
https://www.amazon.co.jp/…/B07CGJ7BM4ref=cm_sw_r_li_awdo_c_…

Grapes varieties: 70% Grenache, 10% Cinsault, 5% Syrah, 5% Counoise, 5% Mourvèdre, 5% divers

Vineyard: 5,9 ha

Soil: mid height slopes facing North, made of a mix from Miocene, Helvetian and Villafranchienne. Covered with pebbles from Villafranchienne terrace. Molassic yellow sands.

 

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Average age of the vines: 75 years

Yield: 26hl/ha

Farming methods: certified organic, and biodynamic agriculture, vines are co-planted. Treated with copper and so2, organic herbal teas.

Vinification: harvested entirely by hands. First sorting at the vineyard, second sorting at the cellar right after arrival.
Natural years only, no SO2 added, fermentation for 20 days. Light extraction to respect the grapes.

Elevage: 1 year in oak barrels and 6 months in bottles.

Bottling: no fining, no filtering, 2mg of so2 added

Serving temperature: 16-18 degrees

Time to drink: between 10 to 15 years

Tasting notes:
color: dark red, clear robe.
nose: good clarity, pepper, raspberry, damson plum, comes with good heart, and a charming curve to it.
palate: juicy, very enjoyable – here is the finesse of Châteauneuf-du-Pape, with early silk, ease of flow, then a second stage of flowers. This is very fine, has attractive, belle balance, good late detail. This has a Pinote nature!

To enjoy with: grilled lamb in a pepper sauce, game birds, black truffle linguine pasta.

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