Le Montrachet

During a stay in the region, Maika and Keiko, two Japanese women, both writer and photographer, fell madly in love with Burgundy. Even more, with one of the greatest and most renowned vineyards in the world, Montrachet, which was discovered for them by Claude Schneider, then manager of Château de Puligny-Montrachet. He was actually the one who initiated this project that resulted in a book reflecting the feelings of the men who make Montrachet. By collecting the impressions of about twenty Montrachet producers on the tasting of their product and immortalizing these "privileged" winemakers, the two daughters of the rising sun added a new and great beam of sunshine to this luminous appellation. Jean-Claude Wallerand, the renowned sommelier of Puligny-Montrachet, complements the manuscript with his touch, enriched with color and black-and-white photos, prefaced by another great sommelier, Georges Pertuiset, and Claude Schneider. 9782951854505 978-2-9518545-0-5 PLANETE DE L'IMAGE 2002 248 22 x 29.5 cm 1100 g Wines and Dishes for the 4 Seasons https://ec56229aec51f1baff1d-185c3068e22352c56024573e929788ff.ssl.cf1.rackcdn.com/attachments/medium/7/5/2/010816752.jpg Wines and Meals for the 4 Seasons In stock 18.00 Which wines to choose to enhance the meals and atmosphere of each season? The season, temperature, and atmosphere often determine our desires, whether for thirst or hunger. What white wine to choose to accompany a tuna steak in the middle of summer? What sweet wine to bring out the flavor of fresh strawberries? What red wine to elevate a hearty winter stew without making it heavy? What white wine for a strong cheese? Wines and Meals for the 4 Seasons answers these questions with 53 essential pairings, organized from appetizer to dessert according to the four seasons. calendrier.Version bilingual Frenchais-anglais.________________________________________________________________________Which The choice of wines should be made to complement the meals and recipes of each season. The season, temperature, and mood often play an important role in our preferences when it comes to drinking. eating.Which For the grilled tuna steak in the summer, a good choice of white wine would be a crisp and refreshing Sauvignon Blanc or a light Chardonnay. To enhance fresh strawberries, a sweet wine like a Moscato d'Asti or a Riesling would be perfect. For a pot au feu, a red wine with good acidity and medium body such as a Pinot Noir or a Grenache would work well without making the dish heavy. When pairing wine with strong-flavored cheese, opt for a full-bodied white wine like an oaked Chardonnay or a Viognier. "Wines and Meals for the 4 Seasons" provides 53 essential matching tips for these scenarios and more, organized from appetizers to desserts according to the four seasons. https://ec56229aec51f1baff1d-185c3068e22352c56024573e929788ff.ssl.cf1.rackcdn.com/attachments/large/8/1/8/001000818.jpg René Morlat (Coordinator) In stock 45.00 An important part of the French vineyard is governed by the Controlled Designation of Origin system, whose economic success is undeniable. For decades, this system has consecrated the notion of the link between the product and its terroir. But at the dawn of this third millennium, this production system needs to strengthen its empirical foundations by resorting to a scientific approach to better understand and exploit the potential of typicality and authenticity of the product linked to its origin. Very few studies have addressed the complex system that represents the terroir - that is, all the natural and human factors that characterize a geographical territory and underlie the specificity of the resulting product. In France, the country of terroir wines par excellence, there was a lack of a book dealing scientifically with this subject, using the tools and means available at the end of the 20th century. This book, echoing that of the illustrious predecessor KuhnholtzLordat "The Genesis of Origin Appellations of Wines", published in 1963, is aimed at researchers, teachers, students, as well as enlightened winemakers and enthusiasts. It provides an overview of current knowledge on the subject, the different methodological approaches, and discusses the demonstrated effects of various natural factors on the vine and wine. It presents an operational method for studying vineyard terroirs that can be used on a regional scale and includes a mapping component of terroir units within a vineyard. Developed through the "Terroirs d'Anjou" program, it involves characterizing the natural factors of the terroir using a land model capable of identifying homogeneous and relevant terroir units. It also includes an agro-viticultural survey conducted at the plot level to study the terroir effect on the vine and wine, and the empirical perception that winemakers have of it (human factors of the terroir). The results regarding the validation of this new method are presented and discussed. Finally, the last part of the book provides a concrete example of the valorization of such a study applied to the Anjou vineyard. It consists of cartographic atlases usable at the plot level. They cover terroir units, their components, and also include advisory maps obtained through the use of expert algorithms specifically developed. These maps will directly assist winemakers in the various agro-viticultural choices they must make based on the nature of the terroirs (rootstocks, grape varieties and wine types, soil maintenance, viticultural practices).