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It’s a white grape variety known in Burgundy since the 17th century.

It is a descendant of Pinot Noir. In fact, it’s a cross between Gouais Blanc and Pinot Noir. Long sidelined, it was used to make kirs (aligoté and crème de cassis de Dijon).

It’s a fairly productive variety, producing fresh, light white wines.

In Burgundy, it accounts for 6% of all grape varieties. You’ll find some delicious Aligoté wines, and to name just one name, Sylvain Pataille.


Autumn has arrived, with its pretty colors and lower temperatures, making way for warm cheese dishes!

That’s why I wanted to have a quick word with you about wine and cheese pairings.

Why have your favorite sommeliers been recommending white wine with cheese for the past few years? The reason: white wine is often more acidic than red wine and, above all, contains no tannins.

The acidity of a white wine goes better with the fat of a cheese, bringing out its salty or fatty side.

If we’re talking acidity, there’s another product that does contain it, and which could make a differentiating pairing: Champagne. Note: if you prefer red wine, of course you can opt for a less tannic red wine, to avoid a certain roughness on the palate. Enjoy your tasting!


It’s that time of year again, and for winegrowers, the harvest has begun.

I was lucky enough to be able to take part in this year’s event, so I decided to take a look.

Did you know that winegrowers had to wait for prefectoral authorization before starting the harvest? Well, yes, they do – it’s called “bans des vendanges”.

In general, we begin to assess the ripeness of the grapes 100 days after the first flower appears.

The grapes must wait until they have reached a certain balance between sugar and acidity. Once the bans for the harvest have been declared, the winegrower is free to choose the day on which he will start harvesting. Some call in oenologists to ensure the quality of the grapes. Others taste the grapes every day to determine their readiness. To each his own!


Depending on the regions in France, between March and April, the buds of the vine start to bud. This is called ‘le débourrement’.

The date of bud break varies depending on the grape varieties. For example, Chardonnay and Merlot are the earliest, while Ugni blanc (a grape variety found in the southwest) is the latest.

It is a very delicate time for winemakers, as if the buds freeze, there will be no grapes.

Let’s keep our fingers crossed and send our thoughts to every winemaker out there!


It’s a white Burgundy, Côte d’Or, 100% Chardonnay, from Domaine Denis Père et Fils.

That’s a house I particularly cherish because it’s the first estate I represented.

It is located in Pernand-Vergelesses near Corton and Corton Charlemagne.

This white wine is round, slightly buttery with a beautiful length in the mouth. The more it opens up, the more it reveals new aromas. 

I have a few bottles left, don’t hesitate to contact me to taste it, tchin-tchin !


It is a fruit tree that, with its tendrils, clings to trees or supports.

There are several “varieties” called grape cépage. The main grape varieties in Champagne are, for red wine: Pinot Noir, Pinot Meunier and for white wine: Chardonnay.

This tree needs 5 elements to grow: warmth, sunlight, water, nutrients, and carbon dioxide.

However, the vine thrives in poor and sometimes even arid soils. When the root system is developed, it can descend up to ten meters to find water.

Alcohol abuse is dangerous for health.


It’s the Saint Joseph Rouge, Mairlant 2020 from Domaine François Villard.

He started his winemaking activity in the early 90s after a professional retraining, as he was originally a chef !

The estate is located in the Northern Rhône Valley. Here, we’re talking about the Saint Joseph AOP.

Cépage : 100 % Syrah.

This red wine is very concentrated, with aromas of black fruits and well-integrated woody notes. You will find spicy tannins in it.

It will perfectly pair with your Easter meal – still available for sale