Champagnes to remember!

Champagne Laherte Frères
Situated at Chavot in the south west of Epernay.
Thierry and his brother Christian cultivate eight hectares of vineyards.

My favourite cuvée is
Les Clos or Le 7:
One of the only Champagnes that is made from entirely by grapes authorised in the AOC Champagne: 10% Fromenteau , 8% Arbanne, 14% Pinot Noir, 18% Chardonnay,
17% Pinot Blanc, 18% Pinot Meunier and 15% Petit Meslier.

www.champagne-laherte.com

Vouette et Sorbée
Bertrand Gautherot’s vineyard is based in the little known village of Buxières sur Arce in the Aube. He is deeply influenced by the work of organic and biodynamic farmers and vignerons and farms biodynamically himself.
The estate consists of four hectares of meticulously tended vineyards that are on average 21 years old. A devotee of natural production and protégé of Anselme Selosse.

My pic, is the Vouette et Sorbée 'Fidèle' Extra Brut
This Champagne is made from 100% Pinot Noir

Roses de Jeanne
Cédric Bouchard created it's first wine and own house in 2000. He is already a rising star of Champagne. Cédric also took over a portion of his family’s vineyards situated in the village of Celles-sur-Ource in the Côte des Bar.
I tasted Infloresence 'Val Vilaine' back in November 2010. This wine is made from 100% Pinot Noir from his father vineyards.

www.champagne-rosesdejeanne.com/

Quay Restaurant

Lunch on
28th April 2011

Sea Pearls
Sashimi tuna, sea scallop, crab, smoked eel, octopus

Smoked eel & egg white pearl, sashimi Hiramasa kingfish,
pickled kohlrabi, octopus, nasturtiums, white dashi jelly

Butter poached coturnix quail breast,pumpernickel &
ethical foie gras pudding, walnuts, quinoa, truffle custard, milk skin

Native freshwater marron, rose salt, organic pink turnips,
jamon de bellota cream, oloroso caramel, almonds, society garlic flowers

Wild pink snapper,diamond shell clams, winter melon,
baby onions, kabu turnips, pea seedlings, clam juices

Berkshire pig jowl,maltose crackling, prunes,
cauliflower cream, perfumed with prune kernel oil

Confit of Suffolk lamb loin,smoked white carrot cream,
fennel infused milk curd, Pantelleria capers,
nasturtiums, fennel pollen

THE CLASSIC
White nectarine snow egg

Quay's
Eight texture chocolate cake

CHINON

AOC Chinon since 1937

This Appellation is situated in the Loire Valley in the Touraine region.
The Vineyards of Chinon occupy 4,500 acres (1,821 HA) along the banks of the river Vienne.
Rabelais, the great epicurean author, was born near Chinon and wrote in praise of its wines, ensuring that their fame would spread.

Grapes:
* Cabernet Franc (locally known as the Breton) with up to 10% Cabernet Sauvignon permitted

* Chenin Blanc 100% (only 2% of the total production in this AOC)

Note: a small amount of rosé is produced.

Soil: 2 different Soil types

* The sand and gravel soils of the vineyards on the river's flood plains produce, light and elegant wines for early drinking.

* The clay and tuffeau limestone soil of the hillsides produces full-bodied wines capable of longer aging.

My pick:
Béatrice & Pascal Lambert: Domaine Les Chesnaies

Beatrice and Pascal was visited Sydney a few weeks ago and I have had the chance to meet up with them.
They created their domaine in 1987 and since 2000 they went Biodynamic and have been certified since 2005.
The couple are managing 34,5 acres (14 Ha) of vineyards situated in Cravant les Coteaux.
This village represents about 40% of the Chinon AOC.

Some of the greatest wineries:
Philip Alliet
Catherine et Pierre Breton
Bernard Baudry

Other good wineries:
Couly-Dutheil
Charles Joguet

Recommended website:
www.loirevalleywine.com

Chablis

Soil: Calcareous clay, Kimmeridgian an Portlandian soils
All the grand cru as situated south-west facing slope.

White grape varietals:
• Chardonnay, Aligoté, Pinot Blanc, Sacy (Tresalier)

Red grape varietals:
• Pinot Noir, Gamay, César, Tressot, Pinot Liébault

AOC: Only white
The main Chablis villages of production are:
Chablis (Fyé, Milly, Poinchy), Fleys, Maligny, Courgis, La Chapelle Vaupelteigne, Beine, Chemilly-sur-Serein, Fontenay-Près-Chablis, …..

• Petit Chablis

• Chablis: 10% abv

• Chabis Premier Cru: 10.5% abv
There are around 40 premier cru but only 17 used:
The best are Montée de Tonerre, Côte de Lechet, Les Fourneaux,
Vaillons, Vaucoupins, Beauroy, Vosgros, Vau-de-Vey,
Mont de Milieu,Fourchaume.

• Chablis Grand Cru: from west to east: 11% abv

o Bougros
(Tight but vibrant) 24.75Ha

o Les Preuses
(exotic and fat) 11.05Ha

o Vaudésir
(Complex and spicy) 14,45Ha

o Grenouilles
(Racy and aromatic) 9.10Ha

o Valmur
(fine bouquet & rich) 11.90Ha

o Les Clos
(rich, Complex, minerality) 24.75Ha

o Blanchot
(Floral and elegance) 12.20Ha

Other AOC:

• Bourgogne Côtes d’Auxerre:
Red, Rosé, White

• Bourgogne-Chitry:
Red, white

• Bourgogne Côte Saint-Jacques:
Red, Rosé, White
Northerly vineyard in Burgundy near Joigny

• Bourgogne Coulange-la-Vineuse:
Red, Rosé, White

• Bourgogne Epineuil:
Red, Rosé, White

• Bourgogne Vezelay:
White

• Bourgogne Tonnerre:
White

• Irancy:
Red (PN, PG, César)

• St Bris:
White (Sauvignon Blanc, Sauvignon Gris) AOC since 2003


Note:
Le Serein River passing thru Chablis

good website info:

http://www.chablis.fr

MAP

DOCG LIST

Valle D’Aoste: Smallest wine region. No DOCG

Trentino-Alto-Adige: No DOCG

Friuli-Venezia Giulia: (2)

• Colli Orientali del Friuli Picolit  (85% to 100% Picolit)

Sweet white wine: 12 month aged and Cialla 24 month

• Ramandolo

Sweet (Verduzzo 100%.)

Piedmonte (13):

• Asti spumante - Moscato d’Asti

100% Moscato Canelli (Frizzante, White, Sweet or Spumante, White, Sweet)

• Barbaresco (1966) situated on the north-east of Alba

100% Nebbiolo. 56hl/ha = 8000kg/Ha. Minimum 12%

Red Only: Aged 26 months; Reserva: 50 months

• Barbera d’Asti

85% minimum Barbera + Dolcetto, Freisa and Grignolino. 11,5%

Superiore: 6 month in oak minimum and 12,5%

• Barbera del Monferrato Superiore

Barbera del Monferrato (85-100%), Freisa and/or Grignolino and/or Dolcetto (0-15%)

• Barolo (Barolo Chinato, falls under this DOCG)

100% Nebbiolo. 56hl/ha = 8000kg/Ha. Minimum 12,5%.

• Brachetto D’Acqui or Acqui

100% Brachetto. Frizzante, Red, Sweet, Spumante, Sweet

• Dolcetto di Dogliani Superiore o Dogliani (Since 2005)

100% Dolcetto. Red, Aged 18 months

• Dolcetto di Ovada Superiore (2008)

100% Dolcetto

• Dolcetto di Diano d’Alba or Diano d’Alba(2010)

100% Dolcetto from Diano (Cuneo province), Superiore 18 month age.

• Gattinara

Nebbiolo (Spanna), 90%; Bonarda di Gattinara, up to 10%; Vespolina, up to 4%.

Red ONLY: Aged 36 months//Reserva: Aged 48 months

• Gavi or Cortese di Gavi

100% Cortese. White ONLY: Frizante and spumante

• Ghemme

Nebbiolo (Spanna), 65-85%; Vespolina (known as Hugguetta), 10-30%;

Bonarda novarese (Uva Rara). Red Only: Aged 36 months//Reserva: 48 months

• Roero Arneis and Roero

White: Arneis 100% (white 11% & Spumante 11,5%)

Red: Nebbiolo, 95-100% + up to 5% other varieties.

Aged 20 months//Reserva: Aged 32 months

Liguria:  No DOCG

Lombardia: (5)

• Franciacorta: Since Spetember 1995

                85% Chardonnay, 10% Pinot nero and 5% Pinot bianco.

                NV: 25 month after harvest included 18 on lies

                Vintage: 37 month after harvest included 30 month on lies

• Oltrepò Pavese

• Sforzato or Sfursat della ValtellinaNebbiolo (Chiavennasca), 90-100%. Sforzato meaning strained.

Red, Aged 18 months. 14.5%

• Valtellina Superiore

Nebbiolo (Chiavennasca), 90-100%

Subregion: Grumello (lightest), Inferno, Maroggia, Sassella (The best), Stagafassli, Valgella

Red: 24 months aged and Reserva: 36 months

• Moscato di Scanzo: since 2009

Red Moscato vinified as a dried-grape wine in the province of Bergamo

Emilia Romagna: (1)

• Albana di Romagna (100% Albana): Italy first DOCG

Secco: Dry White; Amabile: White, Sweet: Dolce: White, Sweet

Passito: White, Sweet, Aged 10 months

Passito Reserva: White, Sweet, Aged 13 months

Veneto: (7)

• Bardolino Superiore  (Lake Garda)

Corvina veronese 35-65%; Rondinella, 10-40%; Molinara and/or Rossignola and/or Barbera and/or Sangiovese and/or Marzemino and/or Merlot and/or Cabernet and/or Sauvignon, up to 20% (each up to 10%). Red, Dry, Aged 12 months //Classico: Red, Dry, Aged 12 months

• Recioto di Gambellara

100% Garganega

• Recioto di Soave

70% Garganega; Pinot bianco and/or Chardonnay and/or Trebbiano di Soave, up to 30%;

All subjected to light drying.  White, sweet and spumante

• Soave Superiore (or Classico)

70% Garganega; Pinot bianco and/or Chardonnay and/or Trebbiano di Soave, up to 30%

Aged: 10 month; Riserva: 24 month

• Conegliano-Valdobbiadene Prosecco Superiore (new since 2009)

• Colli Asolani Prosecco (new since 2009)

• Amarone della Valpolicella (New since 2009) (14% alcohol)

Corvina (Structure), Rondinella (Color + acidity) and (Molinara (fruit) no more since 2003)

• Recioto della Valpolicella (New since 2009)

Corvina (Structure), Rondinella (Color + acidity) and (Molinara (fruit) no more since 2003)

Toscana: (8)

• Brunello di Montalcino

100% Sangiovese (Brunello)

Red, Aged 50 months and Reserva: Red, Aged 62 months

• Carmignano (smallest DOCG)

Sangiovese, 50%; Canaiolo nero, 20%; Cabernet franc and/or Cabernet sauvignon, 10-20%; Trebbiano toscano and/or Canaiolo bianco and/or Malvasia del Chianti, up to 10%; other local red varieties, up to 10%.

Red: Aged 19 months and Reserva: 35 months

• Chianti or Chianti Superiore

Sangiovese, 75-100%; Canaiolo nero, up to 10%; Trebbiano toscano and/or Malvasia del Chianti, up to 10%; other local red varieties, up to 10%.

Subregion: Colli Aretini, Colli Fiorentini, Colli Senesi, Colline Pisane, Montalbano,

Montespertoli and Rufina

• Chianti Classico (Greve, Radda, Castellina, and Gaiole)

Sangiovese, 80-100%; other local red varieties, up to 20%.

• Elba Aleatico Passito (2009)

Aleatico from Elba Island

• Morellino di Scansano

Sangiovese, 85-100%; other local red varieties, up to 15%.

Rieerva: Red, Aged 24 months

• Vernaccia di San Gimignano

Vernaccia di San Gimignano 90%; other local white varieties, up to 10%.

Reserva: White, Aged 12 months

• Vino Nobile di Montepulciano

Sangiovese (Prugnolo gentile), 70% minimum; Canaiolo nero, up to 20%;

other local non-aromatic varieties (with the exception of Malvasia del Chianti),

up to 20% (white varieties, up to 10%).

Red, Aged 26 months. Reserva: Red, Aged 36 months

Marche: (4)

• Conero

Montepulciano, at least 85%; Sangiovese, up to 15%.

Red, Aged 24 months

• Vernaccia di Serrapetrona

Vernaccia nera, 85-100%

• Verdicchio di Matelica Riserva(new)

• Verdicchio dei Castelli di Jesi Classico and Riserva (New)

Umbria: (2)

• Montefalco Sagrantino

100% Sagrantino. Red aged 29 month, also sweet passito

• Torgiano Rosso Riserva

Sangiovese, 50-70%; Canaiolo, 15-30%; Trebbiano toscano and/or Ciliegiolo and/or Montepulciano, up to 10%. Red aged 36month

Lazio: (1)

• Cesanese del Piglio (Cesanese)

Red and some sparkling

Abruzzo: (1)

• Montepulciano d’Abruzzo “Colline Teramane”

90 % Montepulciano grapes + local grapes

Red, Dry, Aged 24 months

Reserva: Aged 36 months

Molisse: No DOCG

Campania: (3)

• Fiano di Avellino  (Fiano)

• Greco di Tufo  (Greco di Tufo), White & Spumante

• Taurasi (Aglianico)

Red, Aged 36 months (1 year in woods)

Reserva: Aged 48 months

Puglia: No DOCG

Basilicata: (1)

• Aglianico del Vulture new

Vecchio: Aged minimum 3 years

Reserva: Aged minimum 5 years

Calabria: No DOCG

Sardegna: (1)

• Vermentino di Gallura (north of Sardegna)

Vermentino, 95-100%, other local white varieties, up to 5%.

Sicilia: (1)

• Cerasuolo di Vittoria

Nero d’Avola, 50-70%; Frappato, 30-50%.

Red, Aged 20 months

Classico: Red, Aged 32 months

DOCG: Denominazione di Origine Controllata e Garantita.

It's awlays very difficult to know the latest DOCG in Italy. See below my latest homework!