"Drink" is for all things tipsy.

Next Photo »
Previous Photo «

A Burgundian harvest: part III

lovely Clos de la Roche grapes

Guest blogger Jeremy Seysses of Domaine Dujac continues his harvest report from Burgundy.

23 October 2006

I love it when a plan comes together! I also love using that line, having been an avid watcher of the A-team as a kid…

On Saturday 23rd September, exactly a month ago, we met with our
pickers at 7.30 AM, separated them into two teams, one for me and one
for Lilian Robin, our vineyard manager, and set out to the vineyards. We went to Puligny-Montrachet, a white wine only village, while the
other team began in the Echezeaux, one of our Grands Crus. As a quick
reminder, if I am talking about white wine, the grape varietal is
Chardonnay, and if I am talking red, the varietal is Pinot Noir, unless
stated otherwise. In Burgundy, most of the differences between the
wines of any producer come from the different terroirs, i.e. they are
differences due to vineyard location, rather than to things such as
blending. We put in a long day of picking as the grapes appeared to be
riper than I had anticipated, and picked Bonnes Mares and
Charmes-Chambertin as well as the aforementioned vineyards.

Read more »

Delicious Digg Facebook LinkedIn reddit StumbleUpon Twitter Email Print Friendly

A Burgundian harvest: part II

This post is written by a guest blogger Jeremy Seysses, a wine maker in Burgundy, France. This is the second in the series: A Burgundian Harvest.

We’ve been keeping ourselves busy.

The whites are now all in bottle. I’m not very good at having my camera
in my pocket at times when I would need it, so again, I have no action
shots for you. But I do have a picture of some of the bottles in question. We store our bottles unlabeled in metal crates that can hold 500.

prepare the wines just before we ship them. Different markets might
require different back labels for instance, so we cannot do this until
we know where the bottles are going. The US labelling compliance is
overseen by the Bureau of Alcohol, Tobacco and Firearms (BATF), which
is hardly a humorous institution. As a European, the association of
alcohol, tobacco and firearms is rather a funny one and conjures images
of a Chicago gangster, cigar between his teeth, Tommy gun in one hand
and bootleg booze in the other. You can then understand the need to
repress such outrageous behavior. I was in Alsace recently and a
producer I am friendly with admitted –rather proudly, I thought- that
he had a label refused because it suggested "violence and pornography".
But I digress…

Read more »

Delicious Digg Facebook LinkedIn reddit StumbleUpon Twitter Email Print Friendly

A Burgundian harvest: a special report from Burgundy


Chez Pim has a special treat today, and for a couple more days next week. We have another special guest blogger, this time a wine maker from Burgundy who will share some fun –and not so fun- experiences from the harvest this year.

Wine is something I am learning, and in my quest I am lucky to have many friends who are ever so generous with their expertise. One of those friends, Claude Kolm, of the Fine Wine Review, let me follow him to Burgundy last year on a tasting trip.

It was during that glorious trip to Burgundy that I met the dashing Jeremy Seysses, of the famous Domaine Dujac. Claude and I went to the domaine to taste wine with Jeremy, and were invited to stay for lunch afterwards. I was introduced to his father Jacques Seysses, the founder of the domaine and the one who made it famous, and his wonderful mother Rosalind who is in charge of the domaine’s PR.

Rosalind is American. She went to Burgundy for an internship, and ended up falling in love with and marrying Jacques Seysses. Jeremy is their eldest son. How romantic is that story? Even sweeter –I’m such a sucker for wonderful love stories- is that Jeremy met his American wife in exactly the same way. His gorgeous wife Diana Snowden –herself from a California wine making family– went to Dujac as an intern, and the rest is family history. That would make Jeremy even more than half American, don’t you think?

Though young, good looking, and a scion of a great wine making family, Jeremy is hardly a lightweight. He read Biology at Oxford –presided the fabled Oxford Wine Circle while there no less- and has a degree in Science de la Vigne from the University of Burgundy. He is also coming into his own as a capable winemaker, working at the family’s property in Provence, Domane de Triennes, and collaborating closely with his father in all major decisions at Domaine Dujac. He’s even making wines under his own label, Dujac Fils et Père.

Jeremy has generously agreed to share his experience with this year’s harvest in Burgundy with us here on Chez Pim. I am very excited about this: what better way to learn to appreciate wine than learning from the ground up? Next time you drink a glass of Burgundy, you can experience through the taste the feel of the vineyards, the effect of the climate, the grapes, the soil, and everything that goes into making that delicious wine in your hand.

Happy drinking, and happy reading!

Read more »

Delicious Digg Facebook LinkedIn reddit StumbleUpon Twitter Email Print Friendly

Pairing Wine with Thai Food

Days late, real life is taking over blogging life again, but hopefully still ok. Alberto and Lenn, creators of two of the most infectious memes in Food Blogosphere, Is My Blog Burning and Wine Blogging Wednesday, joined forces to host a food blog meme to end all memes, where food bloggers are supposed to blog about wine, and wine bloggers to talk about food.

Well, I fully intended to join, but other eventful events caught up with me and so I am days late….not that’s my being late is new or anything. Anyway, here is my entry for Fabulous Favorites.

Instead of recommending one particular wine with a specific dish, I’m going to take this opportunity to answer the most frequent wine question from Chez Pim readers: what wine to drink with Thai food?

Frankly, Thai food –with rampant spices, out of control heat, bitter herbs, cloying sweetness, sometimes all of those qualities in one dish- makes for a rather tough match with wine. But don’t despair, good matches are not beyond the realm of possibility. I mean, if Tom Cruise can make a baby, then anything is possible, no?

Read more »

Delicious Digg Facebook LinkedIn reddit StumbleUpon Twitter Email Print Friendly

Wine Blogging Wednesday#20: Aligoté and Saumur


I really like the theme of this Wine Blogging Wednesday, which is for us to blog about white wines that are not from the Big Three varietals, Chardonnay, Sauvignon Blanc, or Riesling. Actually, aside from Rieslings, I really don’t drink much of Chardonnay or Sauvignon Blanc. I drink plenty of Bourgogne Blanc and Sancerre, you see, but not a lot of Chardonnay or Sauvignon Blanc.

All joking aside, I really do like a lot of white wines from somewhat unusual grapes. In fact, I like so many of them that I have such a
hard time picking what to write about. I’ve settled on two of them, one is a Bourgogne Blanc made entirely from a lesser known grape called Aligoté, and the other is my favorite wine from the Saumur appellation, made from the Chenin Blanc grape.

The first wine I’m writing about is a Bourgogne Aligoté from a young domaine named after the current wine maker Bruno Clavelier. Domaine Bruno Clavelier is my favorite find from my trip a few months ago to
Burgundy. On that trip, I visited many well known winemakers and tasted wines in many an illustrious cave, but it was this young domaine that was the coup de coeur of the trip.

Read more »

Delicious Digg Facebook LinkedIn reddit StumbleUpon Twitter Email Print Friendly