

The Rediscovered Taste of Bordeaux Wine explores the quest of Loïc Pasquet, a visionary winemaker, to rediscover the authentic taste of wines from the past, before the phylloxera. Through ancient ungrafted grape varieties and viticulture that respects the terroir, this book questions modern oenological practices and highlights the winemakers who are shaping the future of Bordeaux wine. A fascinating reflection on tradition, terroir, and innovation, by Jean Rosen and Jacky Rigaux, with a foreword by Stéphane Derenoncourt.
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The Rediscovered Taste of Bordeaux Wine is a captivating book that delves into the history of wine before phylloxera, a period when vines were cultivated on their own roots, without grafting.
This book tells the ambitious mission of Loïc Pasquet, a passionate winemaker, who undertook to recreate the Bordeaux of yesteryear, faithful to the original traditions and terroir. His wine, Liber Pater, is now recognized among the most prestigious in the world and sold at record prices.
But beyond its story, this book poses an essential question: is it possible to produce a great wine without chemical inputs or the artifices of modern oenology?
Through this in-depth investigation, Jean Rosen and Jacky Rigaux reveal:
✔️ Ancestral Practices of Bordeaux viticulture
✔️ The Importance of Ancient Varietals, often forgotten by modern appellations
✔️ The Impact of Modern Techniques on the wine's typicity
✔️ The Emergence of a New Generation of Winemakers committed to a more natural approach
Far from being a simple tribute to Loïc Pasquet, this book highlights other winemakers who are reinventing viticulture by respecting traditional practices and the terroir.
The authors provide an enlightened assessment of the current situation of the Bordeaux vineyards:
✅ The Importance of Terroir against standardized practices
✅ The Role of Forgotten Local Varietals in expressing the original taste
✅ Alternatives to Chemical Treatments and Exogenous Yeasts
✅ The Challenges and Perspectives for Independent Winemakers
With contributions from wine and agronomy specialists (Pierre Becheler, Claude and Lydia Bourguignon, Marc-André Selosse, José Vouillamoz), this book is a true advocacy for sustainable viticulture that respects the terroir.
Written in a fluid and well-documented style, The Rediscovered Taste of Bordeaux Wine is aimed at both wine enthusiasts, industry professionals, and those curious to understand the evolution of the Bordeaux vineyards.
Whether you are an oenophile, winemaker, or natural wine lover, this book offers a unique reflection on the heritage and future of Bordeaux wine.
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