#cremant de loire

[gastronominho]

Ville du Vin realiza jantar harmonizado

Evento terá a presença do diretor da Vik Wine, Jaime Lamboliatte

Evento terá a presença do diretor da Vik Wine, Jaime Lamboliatte No dia 1º de março – sexta-feira -, às 19h30, o restaurante Ville du Vin vai realizar um jantar harmonizado, que terá a presença de Jaime Lamoliatte, diretor da Vik Wine. No evento, servidos rótulos da vinícola, harmonizados com receitas da casa. O cardápio contará com: Welcome drink– Mini coquetel.– Cremant de Loire. Couvert–…

[eurovisionwines]

A Symphony of Flavors: Tasting Notes

Opening a bottle of Cremant De Loire Brut BLC Henri De Belrives is like unwrapping a symphony of flavors that play on your palate. The initial burst of citrus and green apple notes sets the stage for a harmonious medley of crisp acidity and delicate floral undertones.

Read More: https://jumpshare.com/v/iLJvsndQz2IMRc7oCjSB

[billjones2023]

Thursday 02.03.23

Two bus journeys today - one on the yellow bus into town and the second on the Hop On Hop Off tourist bus, although we didn't. It was a useful ride around the city and enabled us to get our bearings in a city which C felt lacked symmetry (no hypotenuse short cuts, all roads seemed to meander in completely unplanned directions!)

Our day took in lunch overlooking the River Avon (Avon Avon), the Jane Austen Museum - slightly Disneyfied version of her world - and No 1 Royal Crescent - the best museum we have visited for a while, full of holograms and audio versions of the life of the family in Bath for the season.

Our evening started with dinner at Amarone, next door to the Theatre Royal and the former home of Beau Nash. C did okay with her sea bream, Bill's fish stew was rather more challenging. Round the corner to the Ustinov Studio to see "Theodore and Charlotte" an excellent 90 minute production detailing the development of the relationship between two academics, highlighting the differing responses to male and female ambition and progression. Once again a taxi home - this time we had a Romanian cabdriver whose claim to fame was that his sister had picked up Natasha Richardson from the theatre! We opened the bottle of Cremant de Loire kindly left by our landlord and began to celebrate Bill's birthday.

[vinhosemsegredo]

Quando pensamos numa região francesa com tamanha variedade de vinhos, estilos e solos, além da extensão do rio Loire em todo seu percurso, percebemos melhor o conceito de terroir e sua interação com clima, solos e uvas.

panorama geral da região

O Loire tem aproximadamente 57 mil hectares de vinhas com cerca de 50 apelações de vinhos. Seu percurso ronda perto de 800 quilômetros de extensão. Suas quatro cepas e quatro vinhos principais são pela ordem: Cabernet Franc, Chenin Blanc, Melon de Bourgogne (Muscadet), e Sauvignon Blanc. Por estas características seus melhores vinhos são brancos (41% à base de Chenin Blanc, um pouco de Muscadet e Sauvignon Blanc), tintos e rosés (43% à base de Cabernet Franc), e 14% de espumantes (localmente chamado de Fines Bulles).

De toda a produção, os franceses ficam com 79% (253 milhões de garrafas) e a exportação fica com 21% (67 milhões de garrafas), provando que os franceses entendem de vinhos de estilos variados e são muito gastronômicos. Os outros países não entenderam totalmente a questão, tendo muito a fazer em termos de exportação, sobretudo em países de terceiro mundo.

Clima Atlântico sendo rechaçado ao longo do continente

Na região atlântica do Muscadet a infuência marinha é muito grande. À medida que vamos caminhando para Angers e Saumur,  esta influência vai diminuindo com maior impacto do clima continental. Aqui estão sobretudo as apelações Muscadet, Savennières (Chenin seco) e os famosos Coteaux du Layon, englobando Quarts de Chaume e Bonnezeaux.

A geologia comandando o terroir

Neste contexto, temos total infuência do maciço armoricano (massif armoricain), uma das mais antigas geologias com rochas ígneas do tipo granito, mica, e gneiss. Gera vinhos delgados e de muita boa acidez como o Muscadet. Em relação à Chenin Blanc, cepa do médio Loire, sob a ação do xisto (rocha metamórfica), gera Chenin Blanc seco de incrível acidez  e mineralidade como o Savennières. Já os doces Coteaux du Lyon com incrível acidez gera vinhos profundos e equilibrados. Os Quarts de Chaume e Bonnezeaux são vinhos intensos e profundos, segundo padrões do Loire.

Em contrapartida a região de Saumur e sobretudo Tours estão amplamente dominados pelo calcário da bacia parisiense (massif parisien), uma bacia sedimentar. Os vinhos têm muito boa acidez, mas são sutis e delicados. É o caso dos tintos à base de Cabernet Franc, e os Chenins sob a denominação Vouvray.

É facil fazer a experiência de um quarts de chaume com um vouvray moelleux. Os dois são Chenin Blanc, mas um de xisto, outro de calcário. O Quarts de Chaume vai parecer mais intenso e robusto, enquanto o Vouvray vai parecer mais delicado e elegante, embora com ótima acidez. Apesar da aparente fragilidade, o Vouvray suporta envelhecimento em garrafa bastante prolongado, por anos. É a expressão mais fiel dos vinhos alemães na França. Foto abaixo. 

um de xisto, outro de calcário

a personalidade do calcário

O da esquerda feito no Valle de Uco, Argentina, o da direita, um típico Cabernet Franc de Tours. A leveza e a mineralidade dos dois são notáveis. O primeiro de uma área específica do Valle de Uco, Guatallary, é um terroir aluvial com presença de calcário ativo importante. O segundo nesta região de Tours, o calcário se faz presente, mostrando leveza e elegância. Em terras distantes entre si, o calcário une estilos de vinhos semelhantes. O primeiro é importado pela Grand Cru e o segundo importado pela World Wine (uma referência desta apelação). Fotos acima.

Cabernet Franc

No caso da Cabernet Franc, a mesma coisa. Apelações como Chinon e Bourgueil de Tours, sobretudo, são de uma delicadeza que a Cabernet Franc não encontra em outras paragens. É o solo calcário comandando o estilo delicado e elegante do vinho. Já os tintos de Saumur-Champigny são dominados mais pelo xisto que encomtrar em Saumur, portanto um pouco mais intensos e estruturados.

bem típico da apelação

Sauvignon Blanc

No caso do Sauvignon Blanc do extremo Loire, bem a leste, as apelações Sancerre e Pouilly-Fumé são muito interessantes. A própria apelação Pouilly-Fumé em determinados solos lembram os bons Chablis pela mineralidade, embora de cepas diferentes. Num destes solos calcários, temos o Kimmeridgiano ou Kimméridgen, o qual são solos de animais marinhos (ostras, sobretudo) calcinados na rocha. São os solos encontrados em Chablis e na própria apelação Pouilly-Fumé, que conferem aos vinhos a incrível mineralidade. 

muito típico de Vouvray

Um belo espumante elaborado pelo método clássico com notas de mel e brioche, lembrando alguns champagnes. Importado pela Mistral.

Fines Bulles

Podemos dividir os espumantes em apelações mais conhecidas e regionais. Por exemplo: Anjou e Cremant de Loire. No primeiro, o solo é dominado por xistos, conferindo aromas de damascos e mel, e uma presença mais floral da Sauvignon e Chardonnay. São espumantes mais densos que os demais. Já Cremant de Loire, os solos são muito variados, mas os espumantes costumam ser mais estruturados que a média da região.

Os espumantes de Saumur vêm de solos de transição com um pouco de xisto e a maioria calcário. São espumantes de médio corpo com notas de frutas brancas, amêndoas grelhadas e baunilha.

Por fim, os espumantes de Touraine e Vouvray. São feitos pelo método champenoise, sobretudo os Vouvray. As notas são de mel, brioche e frutas em compotas. São delicados e elegantes, regidos pelo calcário.

vinho verde típico com leveza e off-dry

Este Vinho Verde elaborado pela Adega Guimarães dá uma boa ideia de tipicidade, frescor e leveza. Trazido pela importadora Grand Cru.

Vinho Verde x Mucadet

A região do Vinho Verde em Portugal tem influência oceânica e origens antigas do mesmo maciço que a região do Nantes, Maciço Armocariano, ou seja, granito. Só que esta região está na latitude 41 a 42 N, enquanto Nantes, a região do Muscadet está na latitude 47 N. As uvas também não são as mesmas. Enquanto na região do vinhos verdes, temos Arinto, Trajadura, Loureio e Azal, entre outras, a região de Muscadet tem uma só uva que se chama Melon de Bourgogne, uma uva bem mais discreta. Com isso, a região dos vinhos verdes com uvas mais aromáticas e latitude mais baixa, consegue elaborar vinhos aromaticamente mais expressivos, embora conserve leveza e acidez. Já a região do Muscadet, bem mais fria e uma uva menos expressiva, dá vinhos mais discretos aromaticamente, também com muita acidez. Portanto, o perfil do vinho em termos de leveza e frescor se conserva nos dois casos, pelo subsolo granítico. 

Vinhos e Solos Quando pensamos numa região francesa com tamanha variedade de vinhos, estilos e solos, além da extensão do rio Loire em todo seu percurso, percebemos melhor o conceito de terroir e sua interação com clima, solos e uvas.

[norskieman]

Saturday night sparkles. #daguerreotype #achromat #lomography #daguerreotypeachromat #sparkles #cremant #cremantdeloire #49m #iittala #nofilter #wineporn #sparkleporn

[haybug1]

What To Drink Now: Olema Cremant de Loire

What To Drink Now: Olema Cremant de Loire

Brand new, and with very limited availability, Olema Wineryjust released their debut sparkling wine. Olema Cremant de Loire Brut ($25) blends 50% Chenin Blanc with 50% Chardonnay for a very classic style representing the middle part of the Loire Valley region. Produced in the traditional method, the wine showcases brioche and blanched almond notes, melding with golden pear, apple, honeysuckle,…

[matrosenhunde]

Wochenkalender #265

Vielleicht ist gar nichts kaputt.

P.S.: Hier können die vergangenen Wochenkalender betrachtet werden.

Wochenkalender #265 was originally published on Matrosenhunde

[yolandashoshana]

View this post on Instagram

A post shared by Yolanda Shoshana (@yolandashoshana)

Oh yes baby!; It's #SparklingWineSunday. I"m getting up on the Ackerman Crémant de Loire Sparkling Cuvèe 1811 Blanc Brut (sample). Maison Ackerman has been around since 1811 The grapes for their Crémants are hand-harvested then ages in chalk caves in the banks of the Loire River.🍇⛵ This wine is a blend of Chenin, Chardonnay, and Cabernet France. It's giving me the French feels . What's in your glass? Santé! 💋 #wine #sparklingwine #instavideo #vin #maison #wineinfluencers #brut #chenin #cuvee #cremantdeloire. #WitchOnWine #cremant #ackerman gastronomy #winepairiings #lifetyle #womeninwine #frenchwine (at New York, New York) https://www.instagram.com/p/B2KKP4jDwPh/?igshid=12z4kidzr7s7m

[osberend]

Making “sour” type cocktails

Drawing heavily on the philosophy of The Fine Art of Mixing Drinks (by David Embury) here, as also confirmed by personal experience:

The basic ingredients of a “sour” type short drink are:

The base spirit (virtually any unsweetened hard liquor)

Citrus juice (default: lemon or (secondary default) lime)

The sweetener (default: simple syrup)

These are combined over ice, shaken or stirred, strained, and served either plain or over additional (fresh) ice. (In practice, one can stir with ice in the same glass that one intends to serve it in, and then leave it sitting on that same ice. This will result in somewhat more dilution than pouring it over fresh ice (and a good deal more dilution, although also better resistance to warming, than serving it without ice), but is still satisfactory in many circumstances.)

Almost any hard liquor can be used for the base spirit. Gin is particularly versatile in what it can be paired with. (Provided, naturally, that you use a good-quality gin. I’m partial to Anchor Junipero for general cocktail-making, but in general, any gin will work that has the following: a good quality neutral-spirit base, a strong juniper backbone, and a decent contribution of other botanicals without any one standing out from the pack. Gins that do not have all of these characteristics, but have other admirable ones, may well make good sours, but are not likely to have the same degree of versatility.)

Lemon juice produces acceptable results with pretty much any spirit and any sweetener; lime goes better than lemon (to most people’s taste, including my own) with rum or tequila (lemon is still fine here; it’s just that lime is superior), but may clash with some other spirits and with some sweeteners. Lemon and lime juice are roughly equally acidic, and so are largely interchangeable when it comes to ratios (see below). Fresh-squeezed juice truly is (noticeably) superior to RealLemon/RealLime and the like, although the latter can still produce an acceptable drink if nothing better is available.

The best sweetener to use as a reference for determining ratios (see below) is simple syrup (water + cane sugar, with commercial examples often containing some form of preservatives), ideally syrup USP (roughly 25 g sugar per fluid ounce) or close. Many commercially available simple syrups are substantially more watery; I’ve seen as low as 14 g sugar per fluid ounce. Simple syrup works with pretty much any base spirit + lemon or lime juice. Grenadine is another common sweetener (more characterful, but less versatile), as are various liqueurs (even more so).

Citrus juices other than lemon or lime juice may act as both citrus juice (in the tartness-contributing sense) and sweetener.

The basic “recipe,” then, is simply the above ingredients in a given ratio. The proper ratio is a matter of individual taste, and it is worth experimenting to find the ratio that works best for you. As a good starting point, I am inclined to agree with David Embury (author of The Fine Art of Mixing Drinks) on a 1:2:8 ratio of simple syrup, citrus juice, and base spirit (respectively). Note that the very similar 1:2:9 ratio amounts to 1 teaspoon simple syrup:2 teaspoons citrus juice:1.5 ounces (1 standard (American) shot) hard liquor for a 1 standard drink (at 40% ABV for the liquor) cocktail.

Once you have found the ratio that works for you, you can easily adapt this to any ingredients that are at hand, increasing the quantity of citrus juice (or other acidic ingredient) relative to a given amount of liquor if the acidity is appreciably less than that of lemon juice and/or increasing the quantity of sweetener relative to a given amount of liquor if the sugar content is appreciably less than that of the simple syrup you have used as a reference point.

In a slight disagreement with Embury, I would suggest that one should also consider tweaking ratios a bit based on the use of brown spirits (i.e., spirits aged in oak casks) as opposed to white spirits (spirits not so aged). Specifically, brown spirits tend to be somewhat sweeter in flavor and heavier in mouthfeel than white spirits, and so may demand the use of slightly less sweetener in order to achieve a similar balance.

Given the above “defaults” or most versatile options, a natural starting point for experimentation is the Gin Sour: Gin, Lemon Juice, and Simple Syrup.

Adding a non-trivial amount of club soda to any sour produces a (rather straightforward) long drink; in the case of the Gin Sour, this is a Tom Collins. Whether the proportions of the basic ingredients should be tweaked or not is a matter of taste, as is the amount of club soda to be added.

Alternatively, adding (real, French) Champagne to a Gin Sour produces a “French 75,” which is both a genuine cocktail of quality and a good way to get hammered unexpectedly quickly; my tentative suggestion for ratios, based on limited experimentation, is 1:2:8:16 (strong, as above) simple syrup:lemon juice:(Anchor Junipero) gin:champagne, but I don’t discount the possibility of further experimentation producing a superior result. To my personal taste, substituting lime juice for lemon also produces a satisfying result, although I am not yet sure which of the two I prefer. I also still need to make further tests to determine my views on the comparative merits of Champagne vs. Cremant d’Alsace vs. Cremant de Loire, etc.

[lunakerlon]

Flint by baltaire

#Flint by baltaire pdf#

$48.ĭonnafugata, “Anthilia,” Sicily, Italy 2017. Ramon Bilbao, Albariño, Rias Baixas, 2018. Santo, Assyrtiko, Santorini, Greece 2017. Schloss Vollrads, Riesling Kabinett, Germany, 2015. OTT, Gruner Veltliner, “Am Berg,” Austria, 2015. Robert Sinskey, Vin Gris of Pinot Noir, California 2018. $65.Ĭontratto Millesimato, Brut, Piedmonte, Italy, 2012. Raventos i Blanc, de Nit, Rosè, Spain, 2016. Laurent Perrier, “La Cuvèe,” 375 mL Champagne, NV. $14.ĭaou Reserve Cabernet Savignon, Paso Robles, 2017. $20.Ĭolumbia Winery, Cabernet, Columbia Valley, 2017. $14.Ĭasadei Sogno Mediterraneo, Red Blend, Italy, 2017. $18.īoom Boom, Syrah, Columbia Valley, WA, 2018. Martin Ray, Pinot Noir, Sonoma Coast, CA, 2018. $18.Īveraen, Pinot Noir, Willamette Valley, OR, 2017. $16.įrank Family, Chardonnay, Napa Valley, CA 2017. Tyler, Chardonnay, Santa Barbara, CA, 2017. $13.ĭomaine Francois Millet, Sancerre, France, 2018. $13.Īnt Moore, “Signature,” Sauvignon Blanc, NZ, 2018. $25.Ĭlean Slate, Riesling, Germany, 2018. Moet & Chandon Imperial, Brut, Champagne, France, NV. $17.īisol, “Crede,” Prosecco, Valdobbiadene, Italy, NV. Langois Chateau, Cremant de Loire Rosé, NV. Hand curated from the finest wineries from the West Coast and throughout the Mediterranean, as you browse our list, please let any of our staff know how we can help find the perfect pairing, a familiar flavor profile, an unheard of varietal, or just find something new and exciting to try. Inspired by wine’s unique ability to elevate the ordinary into a memorable dining experience, our wine program features a wide array of varietals so you can always find that special bottle. Grey whale gin, beetroot, ginger, lemon, yogurt. Tito’s vodka, pama, lemon, apertivio rosato.ĭrop the beet. Mi campo tequila, elderflower, grapefruit.Ī watched pot never boils. Hennessey congnac, sherry, blood orange, plum. Buffalo trace bourbon, Benedictine, walnut.īarcelona rhapsody. Zaya rum, cruzan rum, spiced pear, fernet, strawberry. Fords gin, yellow chartreuse, elderflower, lemon. Elijah Craig Bourbon, apple brandy, averna, cinnamon, vanilla. Templeton 4 year rye, vanilla, orange.įrontier psychiatrist. Tahini caramel, halva crumbles, vanilla gelato.įlint old fashioned. Cinnamon-cardamom sugar, Turkish coffee mousse.Ĭhocolate sesame ganache tart. Strawberries, citrus, creme anglaise, brown butter crumble. Marinated barriers, whipped creme fraiche, Blis Elixir sherry vinegar. Limited availability Thursday through Saturday. Truffle butter, crispy Yukon golds, broccolini, Baltaire steak sauce.Īdd truffle butter for $10. Porcini rub, butternut squash puree, marinated oyster mushroom.Ģ0 ounce wood grilled bone-in ribeye for two. Fresh ground chuck, smoked bacon jam, white cheddar, mayo, poppy seed bun.īurobuta pork chop. Israeli couscous, tomato-caper salsa.įlint burger. Grilled broccolini, almond-olive relish, charred lemon. Crispy Yukon golds, Baltaire steak sauce. Lebanese tomato salad, classic hummus, fresh herbs. Roasted butternut squash, charred cauliflower, fennel cream, pesto. Cocktail sauce, cucumber-fennel mignonette. Pickled vegetables, mustard seed, Meyer lemon aioli, harissa dijonnaise.Ĭhilled oysters. Harissa, pulled short rib, crispy shallot.Ĭhilled shrimp. Creamy chickpeas, Lebanese salad, za’atar.Īrtichoke. Availability may vary, so please contact us with any questions.

#Flint by baltaire pdf#

It serves as an accessible alternative to the menus presented in PDF format elsewhere on this website. As indicated by our Notice of Accessibility, this plain-text version of the FLINT by Baltaire menu is compatible with screen readers and other assistive technologies.

[dandelionwineshop]

THURSDAY NIGHT TASTING 6-8PM: BURGUNDY, BURGUNDY, BURGUNDY

If the world of wine is a celestial night, Burgundy is the North Star - we’ve assembled a constellation here you’ll want to lie down in. I don’t need to tell you these are killer holiday wines but we don’t get to taste these baller wines every day so don’t miss out.  Behind the bar this week, our old pal Nils from famed Burgundy merchant Martine’s! And as always, righteous records, cheese from Eastern District and bread from She-Wolf Bakery. It’s a challenging world, but we’ve got your back and we’ve got your Burgundy baby!

Domaine Gouffier, Crémant de Bourgogne Extra Brut 2015

We’ve expanded our selection of more affordable non-Champagne French sparklers recently and one result is that we’re now carrying two Cremant de Bourgogne, and we’ll taste the newer one tonight. A well-known producer of excellent still Burgundies, Gouffier also produces this amazing Cremant, very crisp, clean and dry - a dead ringer for Blanc-de-Blancs Champagne in my opinion. $30

Domaine Bernard Bonin, Bourgogne Blanc Initiales B.B. 2015

If I could have only one wine for the rest of my life - ok, let’s not get crazy. But if I had to choose a wine for tonight knowing nothing about the food, the company, the weather or my own mood, it would be a white Burgundy. These are widely regarded by winemakers and critics of all persuasions to be the greatest white wines in the world. Also the best possible winter whites? You bet. Bernard Bonin is a legendary Meursault producer and the “B.B.” is beloved by all who taste it. Come see what all the fuss is about in time for your next special dinner, bestie night, or drug-addled lie-in. Oh, and the next time someone insists on Chardonnay? Tell them you only drink white Burgundy. $34

Henry Marionnet, Touraine Gamay 2017

Slight detour from Burgundy! The Marionette is a lively, quaffable Gamay from our much-beloved Touraine in the Loire Valley where a cooler and often more rugged climate coaxes a leaner, more savory flavor profile from this grape better known for fruitier Beaujolais wines. There’s dark berry fruit here and spicy Turkish pepper as well. Are we allowed to say in a mass email that it smells a bit like cocaine?  $18

Monthelie Douhairet Porcheret, Monthelie Clos du Meix Garnier Monopole 2015

2015 was widely heralded as a great vintage in Burgundy and the generosity of the year is most apparent to me in the early accessibility and depth of the reds from the Cote de Beaune, the southern portion of Burgundy’s most famous area. There’s a depth and concentration in this wine from the village of Monthelie there, a richness of flavor, a seamless fusion of red and black fruit with a gravelly minerality that reminds me very much of my favorite Burgundies from nearby Volnay. Time and space collude here to offer a wine that punches well above its weight and costs much less than I’d guess from tasting. $47

[eurovisionwines]

The Allure of Cremant De Loire Brut BLC Henri De Belrives

When it comes to Affordable French wine, there's something truly special about Cremant De Loire Brut BLC Henri De Belrives. Crafted by the renowned Eurovision Wines, this sparkling gem hails from the stunning Loire Valley, a region steeped in winemaking traditions.

Read More: https://medium.com/@eurovisionwines/the-allure-of-cremant-de-loire-brut-blc-henri-de-belrives-4d8fdcd400f9

[cloudwine9]

Champagne & Sparkling Wine World Championships Francia

Champagne & Sparkling Wine World Championships Francia

A seguito trovate tute le bollicine francesi premiate con medaglia d’oro e d’argento, oltre agli Champagnes, ci sono anche alcuni Cremant, sia de Loire che de Bourgogne. Il concorso è presieduto da Tom Stevenson, senza ombra di dubbio massimo esperto di questa tipologia di vini a livello mondiale. Buona lettura France Ayala GOLD Ayala 2014 Le Blanc de Blancs Champagne, France (150cl, 12%) 100%…

[xlvins]

Loire sparkling feelings.I like this kind of pictures. There is always something special. How long have been there ? Where they will go ? For what celebrations ? And if it was for you ? . Atmosphère Crémant de Loire. Il y a toujours quelque chose de magique sur ces photos. Depuis combien de temps sont elles là ? Où iront elles ? Pour quelles occasions seront elles ouvertes ? Et si c’était pour la votre ? . #vin #wine #vino #valdeloire #cremant #winelover #bubbles (à Val de Loire - France) https://www.instagram.com/p/CRDqYpYD1Az/?utm_medium=tumblr