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Bordeaux Clairet – pale red or dark rosé wine?

Which Bordeaux wines are the most unique? The tannique and powerful red Grand Cru Classés of the Médoc, created to age for decades? The deep and velvety Premier Grand Crus of Saint-Emilion and the wines of Pomerol, which acquire an incomparable complexity of bouquet over the years?
Although in general the expensive classified Grand Crus are the pride, the locomotive and the main fame of the entire region, they produce about 3% of the total volume of Bordeaux wines. While Bordeaux Clairet, which will be discussed in this article, produces only 0.7%.

What is a “clairet” or “claret”?

There are some subtleties here. In essence, these terms refer to the same type of wine, but if we consider them from a historical and modern point of view, we can highlight a couple of nuances.
According to official specifications, the term “claret” applies to red wines, and “clairet” to dark pink wines. And “claret” is the historical name of red Bordeaux wines, which had rather pale color, comparing to the modern ones, when “clairet” refers to a special and unique category of wines with a dark pink color, produces only in Bordeaux.

Historical reminder

After the marriage of Eleanor of Aquitaine and Henry Plantagenet (the future king of England), trade relations between France and England began to develop. For three centuries, the English supplied their homeland with barrels of so-called “French Claret”, a term they may have created by combining the Gascon “vin clar” and the Latin “vinum clarus”. This drink, obtained in the Middle Ages as a result of the joint fermentation of red and white grapes, was significantly different from the “black wine” from Cahors or Bergerac. In the 13th century, the port of La Rochelle came into the possession of the French crown, and the English king agreed to provide France with favorable tariffs and duties on the French claret so beloved by the population, motivating the winegrowers of Bordeaux to significantly increase the area of vineyards. After the Battle of Castillon, which in 1453 put an end to the Hundred Years’ War between England and France, the latter again annexed Aquitaine and access to the ocean, after which winemakers began to look for new markets for their wines among the countries of Northern Europe. But the English were quite accustomed to and loved this easy-to-drink wine, and its production continued (although gradually declined), despite the predominance of red and white wines. Is it worth recalling that this famous classification of 1855 put the red Grand Crus of the Médoc in first place and made it a symbol of Bordeaux. But Bordeaux wines got their name and fame thanks to clairet and its export to England.
Until 1950, clairet remained in the shadows, if not completely unknown. But it was in the middle of the 20th century that the famous Bordeaux oenologist Emile Peynaud, together with the first president of the Quinsac wine cooperative, Roger Amiel, developed a method for producing modern clairet, after which both interest in it and the volumes of its production began to grow. And the city of Quinsac is now considered the capital of clairet.

Viticulture and winemaking technologies

Depending on preferences, clairet is characterized as dark pink wine, or rosé with a longer maceration. Or as light red wine, a red wine with a shorter maceration. Or “wine between red and pink.” But unlike true rosé, only six red varieties are permitted for clairet (while rosé does allow white varieties in very limited quantities):

  • Merlot
  • Cabernet Sauvignon
  • Cabernet Franc
  • Carmenere
  • Malbec
  • Petit Verdot

Grapes for clairet can be sourced throughout the vast Bordeaux region, not limited to any particular sub-region.
The most common grapes used for this type of wine are Merlot, Cabernet Sauvignon and Cabernet Franc, which are de-stemmed (which simultaneously breaks open the skin and releases the colourless grape juice). They are then placed in a neutral fermenter and left at a low temperature, which blocks the yeast from working and starting fermentation, for maceration. This releases mainly the bright, purely fruity aromatic components and the anthocyanins that give the juice its colour, rather than the tannins, which are more easily released during fermentation by the alcohol produced by the yeast. This process can take about two days, rather than the few hours that it takes for rosé.
As a result, the juice is colored crimson, dark pink, or fuchsia, saturated with aromatic components and a minimum of tannins, and only then, after the removal of the pulp, is sent for alcoholic fermentation under the action of yeast to become, in fact, wine.
There are no minimum requirements for the duration of aging or its type (only neutral steel vats or mandatory aging in barrels) for clairet (with the exception of commercialization no earlier than December 31 of the current year). But such wines are not created for many years of waiting in the cellar and do not have the necessary characteristics for aging in barrels, so their maturation is limited to neutral containers.

Organoleptic profile and food pairings

The result is a drink that is in style between a light red and a rosé wine, with less tannin than the former, but more intense and “vinous” than the latter, with a noticeable but fairly low level of tannins. Usually raspberry or fuchsia in color, clairets have a rich fruity bouquet (strawberry, raspberry, ripe cherry), sometimes with floral undertones.
It is recommended to serve clairet at 8-10 degrees, i.e. slightly cooler than a light red wine (like regional Beaujolais at 12 degrees), but slightly warmer than a classic rose (5-7 degrees). Thus, clairet retains its fresh style and fully reveals its bouquet.
Another feature of this unique Bordeaux wine is that it is food-friendly. Clairet goes well with many summer appetizers – grilled tiger prawns (for those who like it – even with chorizo or bacon), grilled tuna, Greek salad, pizza, white meat chicken or veal… All you have to do is to use your imagination.
By the way, not very mature cheese would be just right here. As I said in my article about wine and cheese pairings, the combination of “cheese + red wine” has historically been established, coming from life in the countryside, where peasants took bread, cheese and diluted red wine with a low level of alcohol and tannins for lunch. Today, Claret can well play the role of this simple, non-tart drink in the company of young brie, mozzarella and tomatoes, fresh goat cheese, Emmental. In any case, Clairet is a truly summer wine that can be served colder, more like a red wine, and which goes well with shashlik (Russian barbecue speciality), light snacks, and even fruit.

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White Médoc will appear in 2026

Did you know that historically the Médoc wines are not only red, but also white? The production of white wines in this symbolically “red” appellation has been known since the early 18th century, but its volume has not been constant.
The gravelly soils that emerged from the draining of the Medoc marshes by the Dutch to facilitate maritime trade in the Gironde estuary are better suited to late-ripening red varieties such as Cabernet Sauvignon, so the region has gradually become synonymous with tart and long-lived wines.
In 1936, the protected geographical designations (AOC) Médoc Haut-Médoc were officially registered, but only for red wines. But the well-known white wines of the Medoc were not taken into account by the specifications. However, winemakers of small appellations still continued to produce white wines under their own names, but in 1960 the INAO institute banned this, obliging winemakers to indicate “Bordeaux Blanc” on the labels. Thus, from 17,000 hectoliters in 1930, the production of white wines in the Médoc region decreased to 1,800 hectoliters by 1969. Today, thanks to the growing demand for white wines and the desire of winemakers to emphasize the potential of the Medoc terroir for growing white varieties, the production of white wines in the region (but under the same name “Bordeaux Blanc”) has increased to 9,500 hectoliters, i.e. reached 50% of its historical volume.
The development of the specifications for the Médoc Blanc appellation, designed to formalize its uniqueness, began in 2018. In 2023, it was submitted for examination and accepted by INAO on February 6, 2025. It is currently undergoing official confirmation by the state with the possibility of challenge, which will last 2 months. If the specifications are finally accepted, the 2025 harvest will already serve to produce wines with “Médoc Blanc” on the label, which will appear on the market in 2026.

What will distinguish “Médoc Blanc” from “Bordeaux Blanc”?

  • Grapes for wines with the name “Médoc Blanc” can be grown throughout the Médoc, including prestigious communal appellations, unlike “Bordeaux Blanc”, for which grapes can come from any appellation in the vaster Bordeaux region.
  • A minimum of 30% of the “Médoc Blanc” blend must be aged in barrels, while for “Bordeaux Blanc” barrel aging is optional.

As for the permitted varieties for “Médoc Blanc”, these are the classic white Bordeaux wines Sauvignon Blanc, Sémillon, Sauvignon Gris and Muscadelle. In addition, the so-called VIFA (Variétés d’Intérêt à Fin d’adaptation) are permitted: Viognier, Alvarinho, Liliorila, Sauvignac, Floréal and Souvigner Gris (the last two are disease-resistant). The initially proposed Chardonnay, Chenin Blanc and Manseng were not accepted into the specification.

Although the first wines bearing the Médoc Blanc name will only be seen and tasted next year, their expected organoleptic profile can already be described, as 89 winemakers are producing cuvées from white grapes grown on the lands of the Médoc with favorable characteristics for them. So, white Médoc is:

  • wines with a bouquet combining citrus aromas, notes of stone and tropical fruits, shades of flowers and barrel aging
  • a round but elegant texture, thanks to the stearing of the yeast lees
  • mineral, even salty nuances, depending on the terroir

It remains to be seen when this typicality will be emphasized by the corresponding name.

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Tasting of the week: Pavillon de la Palud, Beaujolais Villages Nouveau 2023

Every third Thursday in November, France (and not only, since bottles of Beaujolais Nouveau are sent all over the world on the eve of the holiday) celebrates Beaujolais Nouveau Day – the young wine of the current vintage, which is the first to go on sale in the same year. And this is the only wine of a protected designation that can have a year on the label, while other wines of French appellations have not yet completed the production process and can enter the market only in a few months (unless, of course, the producers want to produce wines with an appellation, and not as table wine – Vin de France).
You can read in detail about Beaujolais Nouveau wine, its history, production technology, grape variety, as well as the Beaujolais region and its terroir in my detailed article devoted to this topic.
Here I will briefly recall the key information about this wine and give an example of a tasting of Beaujolais Nouveau 2023. Here’s what you need to know about Beaujolais Nouveau:

  • This is a Gamay wine
  • It is produced using carbonic or semi-carbonic maceration
  • The grapes for it can be harvested anywhere in the Beaujolais region – from the Crus on the granite hills in the north of the appellation to the flat, sandy soils of the south, where the wines of the regional name are produced
  • Most often, the grapes for Beaujolais Nouveau come from the south
  • This is a light, unobtrusive, simple, very fruity and juicy wine, incredibly drinkable and practically without tannins
  • It can only be sold until Christmas of the current year
  • This wine is not intended for aging at all, and the sooner it is consumed, the better.

Tasting: Pavillon de la Palud, Beaujolais Villages Nouveau 2023

beaujolais_nouveau_2023

Color:ruby, with a violet tint, medium intensity
Aroma: Expressive, purely fruity and juicy, with bright shades of wild strawberries, ripe cherries, cherries, raspberry jam and grape juice, as well as a sweetish a hint of peony.
Taste: Fresh and fruity, with the same nuances as in the aroma (cherry, strawberry, sweet cherry, raspberry and peony). There are practically no tannins, the acidity is quite fresh, but soft and pleasant (medium level). The aftertaste is average, but pleasant and juicy.
Overall impression and quality rating: A good typical Beaujolais Nouveau, with its characteristic softness and simplicity.
What to pair with: cold meats, Lyon specialties: salami, meurette eggs, dry-cured ham, Saint-Marcelan cheese, you can even experiment with Camembert and Brie, since this wine does not have tannins that do not get along with the enzymes on the cheese crust.

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Wine Paris Vinexpo Paris 2025 closes with promising results

Despite the unstable geopolitical and economic situation in the world, the professional wine exhibition Wine Paris Vinexpo Paris 2025, which is being held in the French capital for the sixth year (after being moved from its historical homeland – Bordeaux), set a record for the number of international visitors and the number of countries from which they came. For three busy days, the Parc des Exposition Porte de Versailles exhibition center was a platform for business meetings, conferences and exchange of opinions on such significant issues as the impact of climate change on wine production, the reduction of its consumption (both as a phrnomenon and in favor of other alcoholic beverages), as well as the impact of politics on the state of the industry. Nevertheless, in this context, the salon became a center for business, commerce, networking and informal but professional meetings. The importance of the exhibition for both France and the world wine market was underlined by the visits of current and former Ministers of the Republic (responsible for agriculture, tourism, the country’s presence on the world market, food…) and more than 30 official international delegations.
Conferences, meetings with experts (this year about 250 experts from all over the world participated in 130 different master classes and events). And the analytical platform The Voice of Industry, created by Vinexposium (an organization that unites several international Vinexpo exhibitions – in addition to the Parisian one, American, Chinese, Indian, etc.), allows us to establish the global goals of the alcohol industry, expressed and assessed by its most influential representatives. Overall, the exhibition itself has expanded in 2025 compared to 2024:

  • foreign participants completely occupied 3 halls and 80% more space compared to 2024
  • 54 countries were represented at the exhibition with 116 pavilions (8 more than in 2024)
  • among the visitors in 2025, there were 45% more foreigners from 154 countries
  • 35% more buyers from key markets came to Paris to conclude important deals
  • France also increased its presence at the exhibition: there were 7% more French winemakers, merchants and cooperatives overall

The part of the exhibition dedicated to strong alcohol, cocktails and other drinks (including non-alcoholic ones), Be Spirits, takes an increasingly important place at Vinexpo:

  • 34 countries presented their products
  • almost 300 producers, of which 76% were new, participated in the exhibition
  • their space increased by 47%
  • in addition to the major French brands, 2.5 times more participants came from other countries, compared to 2024, including 10 new countries

According to Vinexposium CEO, Rodolphe Lameyse, the 2025 exhibition has become especially significant in the context of its instability and an important driver for the entire industry.

The group’s next exhibitions in 2025 will be held in:

  • Miami (Vinexpo America from 7 to 8 May)
  • Singapore (Vinexpo Asia from 27 to 29 May)
  • Mumbai (Vinexpo India from 11 to 12 October)
  • Amsterdam (World Bulk Wine Exibition from 25 to 25 November)

The full press release can be read on www.vinexposium.com

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New classification of Crus Bourgeois of Médoc

On February 10, 2025, in the context of the professional wine exhibition Wine Paris Vinexpo 2025, the Crus Bourgeois of Médoc published the second, revised classification of chateaux since 2020. The official list of 2020 included 250 estates, in 2025 – 170. Note that the number of cru bourgeois depends not only on the quality of the wines (moreover, one of the principles of cru bourgeois is a guarantee of the consistency of good quality of wines and the desire to improve it), but also on how many châteaux applied for the acquisition and renewal of the status.

Historical background reminder

In the Middle Ages, when the city of Bordeaux was in the possession of the English crown, its wine merchants selling the wine produced from their own vineyards on the local market, as well as on the export, were exempt from taxes and duties on their activities. This privilege significantly strengthened the well-being of these “bourgeois” (“citizens”, which comes from the word “bourg”, “city”), and they could afford to buy the best plots of the Médoc region from the 15th century, which acquired the name “cru bourgeois”. Their first classification, or rather a list of prices, was drawn up by the Bordeaux Chamber of Commerce (Chambre de Commerce de Bordeaux). By the 19th century, a hierarchy was gradually established, and in the form of a publication numbering 248 châteaux, divided into three categories, it appeared in 1858, thanks to Monsieur d’Armailhac.
The first official classification, numbering 444 châteaux, was drawn up in 1932 by the Bordeaux Chamber of Commerce and the agricultural department of Gironde. Although it was never confirmed by the Ministry, it was still referred to.
In 1962, the Cru Bourgeois Syndicate was created, and in 1979, the Cru Bourgeois status was recognized by the French government, which gave estates the right to indicate it on wine labels.
The first official classification with three levels included 247 châteaux (151 Cru Bourgeois, 87 Cru Bourgeois Supérieur and 9 Cru Bourgeois Exceptionnel), selected from 490 candidates, and was supposed to appear in 2003, but was annulled by the Bordeaux Administrative Court of Appeal. The reason for this was that it was contested by several estates that were not included in the classification, who referred to its possible bias and the fact that the then President of the Cru Bourgeois Syndicate was on the commission. To ensure that the concept and classification of “cru bourgeois” did not disappear after the trial, the Syndicate took steps to establish clear quality criteria and classification principles, which were officially enshrined in November 2009.
In September 2010, after the criteria had been finally approved, the first cru bourgeois classification was published for the 2008 vintage. And this principle of a single classification of one, rather than three, levels was followed until September 2019, and was revised every year.
However, in 2016, the issue of returning to the historical three levels of Cru Bourgeois was raised again at the General Assembly of the Syndicate, and a majority of votes were taken to revise the criteria and distribute candidate châteaux into three levels of cru bourgeois. The first classification included 250 chateaux (179 Cru Bourgeois, 56 Crus Bourgeois Supérieurs and 14 Crus Bourgeois Exceptionnels) and was established from 2018 to 2022 (i.e. the chateaux included in it could already indicate the status they had received on bottles from 2018).

On February 10, 2025, the Crus Bourgeois officially presented a new classification of 170 chateaux (120 Cru Bourgeois, 36 Crus Bourgeois Supérieurs and 14 Crus Bourgeois Exceptionnels).

Criteria of the three levels of classification

The most important and decisive of these is the quality of the wine, the analysis of its organoleptic profile and its potential for aging (based on a tasting of wines from five vintages), which is carried out by an independent jury of at least six experts. Compliance with this is sufficient to obtain the status of “cru bourgeois”. If a château aspires to higher levels in the hierarchy, then not only its wine, but also its vineyard and winery must additionally meet the following criteria:

  1. Vineyard and viticulture technologies must comply with the HVE classifications of level 2 or 3 (Haute Valeur Environnementale, high ecological value)
  2. The state of the winery, the technologies used from grape harvesting to bottling, which plays an important role in the quality of the product (the state of the production infrastructure, winemaking methods, aging and storage of wine…)
  3. infrastructure: historic buildings and their condition, enotourism offers, conditions for visitors (both for professionals and for the general public), distribution method, place at the national and international level

Once the classification results are announced, at least two of the five vintages under this status (i.e. in the future, until the next classification in 5 years) are subject to quality control checks.

Cru Bourgeois Classification: Basic Provisions and Conclusion

The main goal of the Cru Bourgeois classification is not only to guarantee the quality and authenticity of the wines, but also the collective desire of all the châteaux included in it to maintain this quality, the reputation of the entire appellation, and to make joint efforts to protect the environment. In addition, when buying a Cru Bourgeois wine, it is assumed that the consumer should be sure that he is investing in a product with a reasonable and fair price/quality ratio, that it is not a fake (thanks to the QR code on the bottle), and that the wine reflects the terroir and characteristics of the appellation.

In general, the Cru Bourgeois classification can be considered a reliable guarantor of wine quality, since it is assigned not to the château, but to the wines, and not for the entire duration of its existence, but for five years. If we compare it with other immutable classifications of Bordeaux wines (Grand Cru Classé 1855, Cru Classé de Graves, which cherish it and strive to prevent its revision), then the Cru Bourgeois classification more accurately reflects the realities: the chateau can reduce or expand the area of ​​the vineyard, replace the vines with younger ones, change the wine blend or winemaking technology, which can affect the characteristics of the wine. In this case, the producer has the right not to apply for consideration of his candidacy for the classification, or to choose another level (and the consumer’s expectations will then be justified).
How do winemakers themselves assess the fact of having the status of Cru Classé or Cru Bourgeois? For the historical classifications of 1855, Graves or Saint-Emilion, this fact is very important and is supported by the château. It must be admitted that they received it not only and exclusively for the high price at which their wines were sold by merchants during the creation of the classification, but also for the high quality and potential of the wines. Therefore, they can not only afford strict selection of grapes and a significant reduction in production volumes in the event of an unfavorable vintage and if the quality of the wine was not up to par, but also impressive investments in technology, in the tourism and environmental components of the farm. In the case of cru bourgeois, the main factor in access to classification is the consistency of quality, potential and representativeness of the wine over five years. Not all Medoc winemakers can afford a long transition to production with “high environmental value”, build and maintain a guest house, provide excursions with guides who are constantly on hand, and so on. Some put wine first and everything that can improve it – selected grapes, the best production technologies, new installations – and make a choice in favor of the previous level of classification, excluding the tourism component. Therefore, a simple “cru bourgeois” will not always have new tasting rooms, but there is no doubt about the typicality and good quality of its wine for the set price.

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What wine to choose as a gift

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What wine to choose as a gift

Contents:

Choosing a bottle of wine as a gift is a quite difficult task, especially if you do not know what drinks the recipient prefers, whether he understands wines and how he feels about them in general. Some people only drink red, some do not like sweets, and some choose beer. Therefore, before looking for a wine gift, I advise you to answer a few questions:

  • Does the person like wine? If not, then you should think about another gift;
  • Does he study wine? If so, then a premium cuvée from a famous appellation, or something unknown and curious will be an excellent choice;
  • Maybe he is a connoisseur or collector of rare cuvées and vintages? If so, then it would be ideal to find out which appellation he prefers, whether he has any favorite drinks or those that he dreams of trying. In any case, it is worth looking for something exclusive;
  • What kind of wines does he prefer? White or red? Maybe sparkling or fortified? The more information you have, the easier it will be to choose a gift, and the more likely it will be appreciated;
  • What occasion are you giving a gift for? The answer to this question will indicate its approximate price. For important holidays – birthdays, New Year, Christmas – expensive things are usually given, and for a party or a meeting of friends, where communication is more important than food and drinks, you should choose simpler drinks.

If you are simply invited to a party and want to thank the host of the house, responsible for the table and snacks, then it would be reasonable to choose a cuvée that will appeal to most guests – drinkable, unpretentious, but of good quality (and not necessarily Grand Cru).

Choose wine as a gift

How to give a bottle of wine is also a separate topic. A chic collectible cuvée of a rare vintage or a premium Grand Cru deserves appropriate packaging – a wooden box for one bottle, in which such drinks are usually sold, will look very stylish. For simpler options, this may not be done, so beautiful paper gift wrapping will also work. You can simply give a bottle with a beautiful classic label, which in itself will be a decoration, especially if this gift is intended for a common table.

Wine with snacks as a gift

Wine as a gift for a woman

What kind of wine to give a woman? It doesn’t have to be rosé, sparkling or sweet, but it’s still worth making an allowance for her knowledge. I also advise you to move away from the generally accepted idea that women need something lighter and sweeter, and men need something more powerful, because according to surveys, half of the female wine audience also appreciates red wines. Some ladies will not refuse a tannic, structured Pauillac or an Amarone or port, high in alcohol. But in general, women really prefer refined drinks of medium strength.

Of the reds, the names of the following regions are suitable:

  • Burgundy: elegant young Montélie or Volnay, the most feminine, soft, delicate wine from the Côtes de Beaune, in contrast to the richer drinks of the subregion.
  • Bordeaux from the Right Bank aged 5-10 years, for example Saint-Emilion or Fronsac. They have softer tannins than those from the Left Bank (Médoc and communal appellations).
  • Valpolicella Classico (Valpolicella Classico) is a juicy, fruity wine from the Veneto region in northeastern Italy, where Prosecco is also produced.
  • Pinot Noir from the New World (Marlborough in New Zealand or California’s Sonoma Valley), where the maritime influence and moderate climate make this popular variety concentrated and balanced.
  • Cru Beaujolais Saint-Amour (Beaujolais) is popular for Valentine’s Day. Saint–Amour), one of the most delicate Crus (unlike, for example, the powerful Morgon). In addition, the name translates as “Holy Love”.

Rosé wine as a gift for a woman (preferably sparkling wine) is considered a classic option:

  • Champagne Rosé is an indisputable classic, practically a symbol of Valentine’s Day. Champagne Rosé has less pronounced acidity than white champagne, and therefore seems more drinkable (but here it is also a matter of taste, some prefer the bright mineral-citrus Blanc de Blancs).
  • Crémant Rosé from Bordeaux or Burgundy – as a more affordable alternative to champagne.
  • Sparkling rosé from Pinot Noir from the Italian region of Oltrepò Pavese (Oltrepò Pavese) – if you want to surprise a wine enthusiast.
  • Tavel (Tavel) – representatives of this appellation in the Rhone Valley are only pink. Together with Bandol rosé, they are considered the most “winey” in their category.
  • Rosé de Provence (Rosé de Provence) is a famous rosé wine from the south of France, which is perfect for a casual evening.
  • Cabernet d’Anjou (Cabernet d’Anjou), Rosé d’Anjou (Rosé d’Anjou) are sweet pink wines from the Loire Valley.
  • Sancerre Rosé – dry roséfrom the Loire Valley.

And here’s what you can surprise with in white:

  • White champagne brut from the House of Lanson or Besserat de Bellefon, for those who love a subtle mineral style and high acidity, or Bollinger for fans of “vinous” champagne.
  • Pouilly-Fumé or Sancerre with pure mineral notes.
  • Elegant and multifaceted Montrachet from Burgundy.
  • Crystal-fruity Sauvignon Blanc from Marlborough.

What wine gift for a man

It is believed that a wine as a gift for a man should be generous, with powerful tannins and preferably barrel-aged. However, following this stereotype, you can make a mistake in choosing a gift, because men’s tastes are also different. The most rich, dense, tannic, stereotypically masculine will be:

  • Madiran (southwest France) from the Tannat variety – one of the longest-lived and tannicwines. The name of the variety itself indicates its high level of tannins. It is advisable to give aged cuvées of five, or even ten or fifteen years. The level of astringency after such aging will not decrease, but the texture of tannins will become much more pleasant;
  • Communal appellations of Médoc (Bordeaux) – Pauillac or Saint-Estèphe – the most tannic representatives, Margaux and Saint-Julien – a little softer, but not inferior to their neighbors in quality and longevity;
  • Nuits-Saint-Georges, Burgundy – Pinot Noir of the famous appellation, distinguished by its richness;
  • American Zinfandel (Zinfandel) from Lodi or Cabernet Sauvignon from Napa Valley – sunny and rich drinks;
  • Priorat – incredibly expressive wines of Spain, which are considered among the most expensive in the country.

However, this does not mean that the more tannic the drink, the more suitable it is as a gift for a man. A connoisseur of fine cru will definitely appreciate the delicacy of aged cuvées with velvety tannins and a refined bouquet, the notes of which are not so easy to catch.

Rosé and white wines will also be a good gift, because the fact that “men prefer red and tannic” is not an absolute rule. But still, if you make an allowance for it, here is what you can choose from the drinks in this category:

  • Condrieu (Condrieu) is a prestigious name of the Rhone Valley, where only the juicy Viognier variety is allowed;
  • Meursault (Beaune Premier Cru) is an elegant Burgundy with a rich, but integrated barrel bouquet;
  • White cuvées from the south of Italy or France, whose tropical bouquet has absorbed the generous warmth of the Sun;
  • Wine rosés Bandol (Bandol) or Tavel;
  • Vinous champagne, such as Bollinger.

Wine Accessories as a Gift

A wine accessory will be a very useful gift, but the choice of item will depend on the knowledge of the person you decide to give the accessory to. For the novice connoisseur, the following will do:

  • a good notebook designed specifically for tasting notes;
  • bottle covers for blind tastings;

Bottle covers for blind tastings

  • a special INAO tasting glass;
  • a black glass for a completely “blind” tasting, in which even the color of the drink will not be visible.

Also pay attention to various useful gadgets and simply little things that will help you serve your drink closer to perfection:

  • a thermometer in the form of a bracelet on the bottle to monitor the serving temperature;
  • a decanter with a wide base – for aeration, softening and revealing the bouquet of a young cuvée;
  • a decanter with a narrow base – for separating aged wine from the sediment that accumulates at the bottom as a result of the polymerization of tannins and anthocyanins (pigments), i.e. the connection of their molecules with each other during the maturation process;
  • a high-quality professional sommelier corkscrew;
  • a nozzle on the neck or a special insert in the neck to prevent drops from dripping onto the label;
  • an ice container that will help quickly cool the drink.

At the same time, decanters can be both purely functional and decorative.

A great idea would be a set of specially selected quality glasses, as the organoleptic profile can be emphasized by the right glass, or hidden if the glass does not suit the wine.

The purpose of the glasses can be determined by:

  • appellation – glasses for Bordeaux and Burgundy are completely different from each other;
  • variety – glasses for Riesling or Sauvignon Blanc are more elongated and narrowed towards the top to “collect” their light volatile aromatic molecules. A glass for barrel Chardonnay is more like a wide bowl, where there will be enough space for the rich bouquet of this drink to open up;
  • origin of the variety – a glass for Burgundy Pinot Noir will be slightly more compact and narrow, and for Pinot Noir from the New World – a little wider, with a slightly straightened neck, which will develop a juicy bouquet, and also correctly “present” the tartness of this drink.

Pay attention to the companies Riedel or Spiegelau – the most famous companies producing high-quality wine glasses, which are highly valued by restaurateurs.

Gourmets who select different drinks for different dishes often face the problem of storing an open bottle. You can, of course, give a cookbook with wine recipes and ideas for recycling an unfinished bottle. But wine connoisseurs are unlikely to put a unique cru into a sauce, so the best solution would be special devices that will extend the life of an open bottle:

  • a special vacuum closing, which allows you to pump out air from an open bottle, hermetically sealing it. Under such a lid, the drink will live not 2-3 days, but about 2 weeks;
  • a champagne closing, which fits tightly to the neck and does not release gas from the valuable drink;
  • Coravin is a special system that allows you to pour wine from a bottle without removing the cork. In simple terms, this is a design of a special needle and cylinders with argon gas. The needle pierces the cork, the drink is poured through a channel in the needle, and the amount of wine taken from the bottle is replaced by gas. Argon is heavier than air, so it adheres to the surface of the liquid, protecting it from oxidation, and the hole made by the needle in the cork closes itself thanks to its elasticity. Coravin will be a very useful tool both for a gourmet dinner and for a student sommelier who can prepare for an exam by arranging comparative tastings of representatives of several varieties or regions. The disadvantages of the system are the impossibility of using it for sparkling wines and for bottles with synthetic or screw iron corks.

What to give a wine connoisseur

A person who collects rare cuvées and is very knowledgeable about them should be presented with an expensive and exclusive gift:

  • Classic – wine of the vintage of the year of birth. Depending on the age and quality of the vintage, such a gift may be difficult to find. In addition, it may already be unfit for consumption. But if the bottle is intended only for a collection, then such a gift will definitely make an impression;
  • Wine for a collection – a drink of an exceptional year with the potential for long-term development, will be an excellent investment in the collection and will allow the collector to choose the moment when to open it;
  • Cuvée of a legendary château, for example, Grand Cru Classé Medoc, Saint-Emilion, Burgundy, Tuscany or Champagne (but for such a gift you need to provide a fairly high budget). Here are just a few famous examples:
    • Château Cheval Blanc;
    • Château Ausone;
    • Petrus;
    • Château Margaux;
    • Château Mouton Rothschild;
    • Château Lafitte Rothschild;
    • Sassicaia;
    • Krug;
    • Dom Pérignon;
    • Cristal Louis by Roederer.
  • Representative of the prestigious Bordeaux appellation, for example:
    • Pomerol;
    • Pauillac;
    • Margaux;
    • Saint-Julien (Saint-Julien);
    • Pessac-Léognan.
  • Or Grand Cru Burgundy:
    • Corton;
    • Chamberin;
    • Chablis;
    • Chevalier-Montrachet (.

And here are the accessories that will suit such exclusive drinks:

  • Expensive crystal glasses from the French companies Baccarat or Lalique;
  • Elegant crystal decanter;
  • Special tools for removing fragile corks from bottles with aged drinks;
  • A special basket for serving very mature cuvées.

Photo sources:

  • www.maisonalpin.fr;
  • www.vinatis.com;
  • www.riedel.com.

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Wine for a romantic evening

Contents:

  1. Sparkling wines
  2. Red wines
  3. White wines
  4. Rosé wines
  5. A selection of wines for a romantic evening, taking into account different tastes and preferences

I think everyone can easily name the most popular festive wine. Champagne is a win-win option, appropriate for New Year’s, birthdays and other holidays. But a romantic evening is a delicate matter. Here, the choice of wine can be a real puzzle. It is important to think not only about your personal preferences, but also about the tastes of your beloved one. And if one of you drinks only red wines, and the other only white, finding a compromise in the rich world of wine is quite possible.

There are several general rules for choosing wine. By following them, you can choose a wine that matches the theme of the evening:

  1. Alcohol content. If the indicator is high, then pay attention to your main menu. One salad or fruit will not be enough.
  2. The component of wine – tannins, will also not be your ally at a light dinner. Wine rich in this component will go better with a juicy steak, which is not quite appropriate for a light dinner.

Therefore, let’s put such wines aside for other occasions.

  1. Sweet wines. One glass of sweet wine will be quite appropriate with dessert or cheese. But be sure to take into account that the content of 150-180 g / l of residual sugar (or even more, like in Sauternes or Tokaj), will not be easy to drink and enjoyable for everyone. Also, given the modern trend towards dry wines, such a choice may be risky.
  2. High acidity of the wine. For example, Riesling from the Mosel region or young Chenin from the Loire Valley may not be to everyone’s taste if you do not choose dishes that soften the acidity.
  3. Specific aroma and taste. Here, much depends on the discernment in wines. If your other half is a professional sommelier who is not averse to discovering something new, then stop at a ten-year-old Riesling with the famous “smell of gasoline” or a slightly “meaty” aroma of Mourvedre, try the explosive sweet aroma and oily texture of Gewürtstraminer. A real sommelier will appreciate your choice.

Which wine will truly be the highlight of the evening? Let’s look at specific examples and features of pairing with dishes.

Sparkling wines

A classic for centuries – Champagne. An excellent choice to highlight the special features of a romantic evening. Refined, mineral-citrus Blanc de Blancs, serious Blanc de Noirs, complexe Champagne Millesimé – these wines will go well with the most exquisite dishes, such as oysters, lobsters, foie gras, black caviar and even truffles.

A simpler aperitif, such as a selection of seafood or cheeses (except for pronounced ones, such as Munster, and blue cheeses, such as Roquefort), would be best served with non-vintage champagne, while ham such as cured meat and duck breast, smoked or fried, would be best served with romantic champagne rosé.

An alternative to classic sparkling wine.

Italian Franchacorta (Franciacorta). It is produced using the same traditional method of second fermentation in the bottle (and also in most cases from the “champagne” Pinot Noir and Chardonnay). These wines are comparable in quality to champagne. However, their cost can be significantly lower than that of the French analog (about 20-30€ for non-vintage wine and about 40-50€ for vintage, while alternatives from Champagne can cost 30-40€ and 50-70€, respectively). In addition, Franciacorta exports significantly less than champagne, which makes this wine not only a great alternative, but also gives it uniqueness.

French crémant is a French sparkling wine made like champagne — in the traditional way with a mandatory minimum period of aging on the lees. Its peculiarity is that it is not made in the Champagne region and usually using local varieties, which may not always be the trio of “Chardonnay, Pinot Noir, Pinot Meunier”. Its cost is about 10-15€ and less, and the quality is quite decent.

German or Austrian sekt (sekt). Crémant and Austrian sekt are similar in cost. And German is mostly inexpensive and simple. It is worth noting that now winemakers produce impressive sekt, made in the traditional way from grapes from selected areas. The price of such an exquisite sekt can reach the cost of champagne.

Continuing with the topic of sparkling wines, it is impossible not to mention Prosecco. At one time, it acquired a reputation as an inexpensive mass-produced wine, but it should not be completely discounted. Winemakers in the Prosecco region take into account modern global trends in wine consumption – a shift in consumer interests in favor of dry and higher-quality drinks – and produce worthy sparkling wines. Surprisingly floral, with small delicate bubbles, such drinks do not force you to expensive dishes and will be an appropriate accompaniment to a romantic evening.

Pay attention, but whether there is an indication of the name on the wine in addition to the name Prosecco. The territory of Conegliano Valdobbiadene and its designated Rive areas (slopes with favorable exposure and soil quality) are the area that produces the highest quality grapes, from which serious Prosecco is obtained.

Original choice

Natural wines are currently in a special position – they are becoming quite popular. The same applies to sparkling natural wines. The so-called Pét-Nat (short for “pétillant naturel”) can be found even in gourmet restaurants.

However, in my opinion, choosing natural wine for a romantic evening is a rather risky decision. Such wines often have a pronounced aroma of baked apples and pears, which is not to everyone’s taste.

Red wines

Dedicated to connoisseurs of red wine:

Classic red wines

A good year’s Bordeaux, which has already opened up and softened the tannins. Here it is not even necessary to focus on the exceptionality of the year.

Do you prefer a soft Burgundy wine like Monthélie or Volnay? You have excellent taste! Also consider Cru Saint-Amour from Beaujolais, which has a reputation for being the most delicate of the Cru Beaujolais wines. And on Valentine’s Day, Saint-Amour is even more of a draw, thanks to its name that speaks for itself.

An Alternative to Classic Red Wines

Finding a good Bordeaux at an affordable price is not difficult. Yes, there are wines on the market that have proven themselves over the years and have earned a reputation for being expensive and prestigious, such as the Grands Crus Classés. But such drinks make up no more than 3% of the total number of châteaux. Imagine the scale of underrated alternative wines!

Thus, alternatives to more expensive wines of Saint-Emilion can be found among its satellites: the Montagne Saint-Emilion, Puisseguin Saint-Emilion, Lussac Saint-Emilion and Saint-Georges Saint-Emilion. To the communal appellations of the Médoc (Margaux, Saint-Estèphe, Saint-Julien, etc.) – in the wider Haut-Médoc (Haut-Médoc) and regional Médoc. And to the relatively young but prestigious appellation of Pessac-Léognan: in the historical region of Graves.

Connoisseurs of Burgundy and Pinot Noir can find an alternative among the red wines of the Sancerre region in the Loire Valley or Limoux from Languedoc, made also from Pinot Noir. Pinot Noir from the New World, New Zealand’s Marlborough or the Australian island of Tasmania are a good choice for those who like to “travel” to another continent with wine.

Original red wine

Have you ever tried red wine with strawberry or cherry flavor? It is really original!

Wine from the Freisa variety (whose name even resembles the French word “fraise”, which means strawberry) from the Italian Piedmont, with a juicy berry taste, in which strawberries and red currants are most clearly felt. With high acidity and a low level of tannins, this refreshing wine will be a harmonious addition to light snacks.

Red, slightly sparkling Lambrusco, has a low but noticeable level of residual sugar and a rich, aromatic bouquet of wild berries, a pronounced note of cherry and a slightly noticeable pepper. It is a great aperitif and goes well with various products.

White wines

Now let’s look at white wines.

Classic white wines:

Wines from the Graves region (Bordeaux) and Chablis or Saint-Romain (Burgundy). They are distinguished by a shorter period of aging in barrels or its absence.

As a gastronomic experiment, you can consider the oily and spicy Pessac-Léognan and Meursault. But the classics are classics. They should be calm, charming and stately, which can be said about Bordeaux and Burgundy, described above.

Alternative to the classic white wines

Austrian Grüner Veltliner from Wachau with its typical “peppery” touch and Italian Pecorino from Apulia and Marche with a bright aroma of acacia and honey have a good structure, sufficient acidity and a medium body. They will be able to highlight dishes and add originality to combinations.

Original white wines

Here I will note amber wines from the Collio region, which is located in northern Italy.

Sauvignon Blanc, which undergoes the process of maceration with the skins, acquires a deep color, bright taste and aroma, unlike the more famous Sauvignon Blanc profile (citrusy, herbaceous, mineral for French wines from the Loire Valley and fruity-exotic for wines from New Zealand).

And Pinot Grigio or Malvasia with their light peach-lemon aroma will impress any connoisseur of white wines.

Rosé wines

Don’t exclude them from your sight, they are valuable in their own way and can bring a bit of romance to your evening.

Classic Rosé Wines

Many wine regions of Provence can truly be called the birthplace of rosé wines. They specialize in rosé wines, while red and white wines are produced in significantly smaller quantities.

Crus Classés of Provence have a special status of “gastronomic” rosé wines. They are an order of magnitude more expensive than any rosé wine from Provence, but at the same time they are characterized by a more “vinous” structure, close to red wine, and a richer bouquet. They are combined with many products and light dishes.

The Tavel region is also called the “king” of rosé wines. The local wines are darker than Provencal wines, slightly tart, and even closer to red wines, thanks to a short maceration with the skins.

An alternative to classic rosé wines

Tavel’s neighbours, Luberon and Ventoux, offer less intense rosé wines that are closer to Provencal rosés. A worthy replacement with a good price/quality ratio.

Original rosé wines

In Sicily, on the slopes of Mount Etna, winemakers grow local varieties on volcanic soils and make both white and red wines, as well as original rosé wines with notes of dried herbs, pronounced acidity, minerality and body, thanks to the generous Italian sun.

Fortified wines and spirits

Romance comes in many forms. If you are a connoisseur of port or sherry, you will easily find the right drink.

But if you still decide to go with wine, then the selection presented below from my personal tasting experience will help you.

A selection of wines for a romantic evening, taking into account different tastes and preferences

Sparkling wines. Classics: Champagne Besserat de Bellefon

One of my favorite Champagne houses.

The elegant style of its wines is distinguished by amazing freshness and lightness. The lemon-mineral bouquet, complemented by brioche, high but harmonious acidity and a delicate, enveloping perlage (or “sparkle”) with small bubbles, thanks to long aging on the lees, will be a delicate complement to light seafood appetizers.

Sparkling wines. Alternative to the classics: Franciacorta, Berluccih ‘61 Satèn

An ideal and extraordinary solution for a light aperitif.

I recommend paying attention to Berlucchi ’61 Satin – 100% Chardonnay, aged on lees for 24 months and having very delicate bubbles, due to lower pressure, compared to champagne (maximum 5 atmospheres, not 6).

It was at this historic winery in 1961 where the first sparkling wine of Lombardy, made in the traditional way, appeared. And later, thanks to its quality, it earned the status of a protected geographical indication.

Today, in memory of this contribution to the history of Italian winemaking, Berlucchi produces a whole line of wines under the ’61 label, which best reflects the classics of Franciacorta.

Another alternative to the classic sparkling wine: Prosecco Biancavigna Conegliano Valdobbiadene

Blancavigna Prosecco Conegliano Valdobbiadene is an aromatic, floral Prosecco with a hint of stone fruit, has good acidity and concentration, and a convincing aftertaste. It is perfect for an Italian-style evening – an aperitif “antipasti” or pasta with seafood.

The Prosecco Biancavigna line also includes the simple but pleasant Prosecco DOC. Conegliano Valdobbiadene can be called more serious with the designation Rive, the brut category and extra-dry. I recommend paying attention to Conegliano Valdobbiadene, which does not reflect the specifics of a separate Rive slope, but is a quality Prosecco.

Original choice: Biancavigna Sui Lieviti Spumante Brut Nature.

For those who follow trends, do not miss the Prosecco “col fondo”. These wines have a second fermentation, which gives them sparkle, in the bottle, not in vats, and are not subject to disgorgement, i.e. the wine is sold with sediment and may be a little cloudy.

Pét-nat from the Loire Valley and the Chenin Blanc variety are suitable for a separate tasting. Only one fermentation, which begins in vats and ends in a closed bottle, allows it to retain carbon dioxide and acquire sparkle.

Prosecco col fondo can be an interesting compromise between the usual profile of sparkling wine and the original pét-nat.

Classic red wines. Bordeaux: Château Léoville-Poyferré Saint–Julien 2005.

For one of the romantic evenings dedicated to Valentine’s Day, I chose the red wine Grand Cru Classé from the prestigious Médoc region Saint-Julien (Saint Julien) 2005.

Even in a small bottle (and it is known that the smaller its volume, the faster the wine develops) this almost twenty-year-old wine at the time of tasting had all the signs of youth and potential for further aging: excellent concentration, velvety tannins, a surprisingly long aftertaste and only just emerging tertiary notes.

Wines of the Saint-Julien name are also said to have the power of Saint-Estèphe wines and the elegance of Margaux. This gives them special value.

Classic red wines. Burgundy: Domaine Potinet-Ampeau. Monthélie 1er Cru 1991.

I can’t leave out the Domaine Potinet-Ampeau wine, which I once chose in a restaurant for another romantic dinner. Almost twenty-three-year-old Burgundy had more distinct tertiary notes of forest floor, mushrooms and tobacco, this bouquet of a fairly mature wine was picked up by ripe fresh berries, soft tannins and a fairly rich body. At that time, its price was less than 50€, which is considered quite inexpensive for Burgundy.

Monthélie (Montélie) is one of the most refined and light wines of Burgundy, so young wines of this name will also be a good choice.

An alternative to classic red wines.

Two examples from my recent tastings, which I recommend as an alternative:

Villa Maria. Marlborough 2017. One of the most famous and successful producers outside New Zealand. A berry-fruity Pinot Noir without barrel aging, lighter than the Pinot Noir from New Zealand’s Central Otago. A pleasant and unpretentious wine with food.

Château Haut Bonneau. Montagne-Saint-Emilion 2009. A wine from the companion appellation of Saint-Emilion of comparable quality. Less dense, but rich enough and reflecting the exceptionality of 2009 for the Bordeaux region.

(photo caption) Burgundy Pinot Noir (far right) Nuits-Saint-Georges and two alternatives – Pinot Noir from New Zealand from Villa Maria (middle) and Pinot Noir from the Limoux region (far left)

Original red wine

For those who are bored with the classics, I suggest trying the little-known Freisa variety from Piedmont and Lambrusco (which can also be classified as sparkling wine) from Giacobazzi:

Classic white wines: Château Chantegrive and Château d’Archambeau, Graves

Château Chantegrive is considered one of the best producers in the Graves region.

Cuvée Classic is a fruity, citrus-apricot wine without aging in barrels. Cuvée Caroline – more oily, slightly spicy, with a generous bouquet of stone fruits – is suitable for both an aperitif and a more serious dish. Excellent quality and a pleasant price of these wines cannot but please.

Another family estate in the Graves region, which I especially appreciate for the quality of wines – Château d’Archambeau. Its white wines are distinguished by a very rich floral bouquet and a wonderful harmonious taste. In addition, all wines of Château d’Archambeau have a low price – about 8€.

From Burgundy, I recommend wines from one of the famous producers Maison Laroche – Chablis 1er Cru Les Fourchaumes Vielles Vignes. This Chablis is partly aged in large oak barrels on the lees and combines the finesse and mineral-citrus freshness of the regional appellation wines, as well as the light honey-cream shade of oak aging, characteristic of Premier and Grand Cru.

An alternative to classic white wines. Domäne Wachau, Grüner Veltliner Federspiel 2018 and Madonnabruna Pecorino.

The first Austrian is medium-bodied and piquant, the second Italian is fruity and honeyed with waxy notes. Both are original and refined.

Original white wines. Miklus Pinot Grigio and Malvasia.

My memories from the Vinexpo 2019 salon. They are distinguished not by the lightness typical of white wines from northern Italy, but by density and depth. These rich white wines are more reminiscent of Georgian wines made in qvevri than popular Italian ones.

Classic rosé wines. Clos Minuty

One of the Cru Classés of Provence, it has a rather rich texture for a rosé wine and a “wine character”.

An alternative to the classic rosé wines. Château Fontvert, Lubéron.

Close to the Provençal rosé wine in colour and character: refreshing, fruity, less full-bodied than Clos Minuty, but very pleasant.

Original rosé wines. Scalunero 2019. Torre Mora. Etna Rosato.

Excellent concentration and body with harmonious acidity, aromas of flowers, raspberries and a light mineral note in this rosé wine from Nerello Mascalese. It has every chance of appealing to connoisseurs of rosé wines.

 

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What gift for Valentine’s Day?

Contents:

What gift for Valentine’s Day?

A question that every couple in love asks themselves on the eve of this romantic holiday. Of course, it is always nice to receive flowers and chocolate, but sometimes you want to surprise your beloved one with something original. And if she (or he) is interested in wines, you are lucky to have an enormous choice. Why not move away from the classics and please your partner with an unusual beverage, which will also be able to decorate a romantic evening. It will be especially interesting to combine it with “themed” products for this holiday.
Some general tips on choosing an alcoholic drink as a gift (for more information on what wine to choose as a gift, read in my article):

  • To a wine enthusiast – some research is required. An unknown appellation, an expensive Burgundy Grand Cru or an exceptional Bordeaux vintage will definitely please him, but it is possible that you will need to ask a recommendation in a wine shop or to read somearticles on these topics.
  • For a beginner – a premium cuvée of a famous appellation that he/she would like to discover.
  • If the drink is intended for dinner, then it is advisable to choose a food-friendly wine – not tart or with a medium level of tannins, fruity, with a medium body and medium (+) acidity. If the dinner menu is not a secret, the choice can be narrowed down based on the expected dishes

I will dwell separately on the recommendations for drinks for a romantic dinner (read more in my article):

  • Avoid too powerful or tart wines. A romantic dinner should consist of light snacks, and full-bodied, rich drinks will simply “erase” their delicate taste
  • Fortified wines, and especially strong alcoholic drinks, should also not be put on the table. May be a small glass of a Vintage Port at the end of the dinner but not something like cognac or vodka for sure
  • Wines with residual sugar are suitable if you prefer sweet drinks or if you have suitable dishes
  • Sparkling wine (not necessarily champagne) will be an ideal option, since it has a light profile – maximum a medium body and medium alcohol level, plus the bubbles give them airiness and, of course, festivity.

A selection of wines for Valentine’s Day

Some drinks are really made for a romantic evening and the appropriate atmosphere.
By color:

  • Pink is perhaps the most popular color for this holiday. There can be many variations here (from pale salmon to dark crimson): Provence rosés alone have a whole palette of shades
  • Clairet is a unique Bordeaux name for a wine of dark pink (or light red) color. Technically, it is also a rosé, but with a longer period of maceration on the skins, but shorter than for red.
  • Red – why not complement a bouquet of red roses, a symbol of love, with a drink of the same color? But it should not be powerful and tart

And some wines even have a label, which speaks for itself:

  • Saint-Amour – in France, an entire appellation seems to have been created for Valentine’s Day (obviously, it is a joke). Saint-Amour is one of ten Cru of Beaujolais, with a soft style, a bright bouquet of red berries and floral shades. A great idea for a romantic evening, when you should think about each detail.
  • The name of the cuvée or the chateau itself – the names of some wines seem to be made for Valentine’s Day. The most “speaking” examples are Château Puy d’Amour (Côtes de Bourg, Bordeaux), Château Amour (Médoc, Bordeaux), Champagne Deutz, especially its cuvée “Amour de Deutz”
  • Label design – along with the name (which may not be clear in a foreign language), the label design can be appropriate. For example, the label of Château Calon-Ségur has a heart on it, which is more than appropriate for Valentine’s Day

Champagne for a romantic evening

A win-win option is champagne, especially rosé. And if you are looking for not just a champagne rosé, but a wine that you can talk about, here are some ideas:

  • Laurent Perrier Rosé is a rare champagne rosé that is produced not by blending white and red base wines, but by short maceration (2-3 days). 100% Pinot Noir, grown on the most suitable terroir of Montagne de Reims, this champagne is distinguished by a rich berry bouquet and pronounced aroma. Such a sparkling wine can accompany a romantic dinner from appetizers to dessert and will go well with spicy dishes, even with berries (strawberries with champagne immediately come to mind)
  • Veuve Cliquot Rosé – the famous Veuve Clicquot not only invented a device for riddling to remove dead yeast sediment from the drink. It was also her idea to create a whole category of French sparkling wine
  • Bollinger Rosé – lovers of the sparkling wine style will certainly be curious to try this cuvée from Bollinger, which appeared only in 2009
  • L’Amour de Deutz – this prestigious cuvée with a telling name also exists in rosé

An alternative to champagne

Champagne is not the only thing worthy of decorating a romantic evening. Besides it, there are:

  • Crémant – French sparkling wine, which is produced using traditional method (like champagne) in eight regions – Bordeaux, Alsace, Burgundy, Die, Loire Valley, Limoux, Jura, Savoie
  • Franciacorta – a worthy competitor to champagne from the north of Italy. It is produced from the same varieties (with the exception of Pinot Meunier, replaced by Pinot Blanc), using the same traditional method. In addition, Franciacorta has its own unique category Satèn, which is produced only from white varieties and has lower pressure in the bottle (5 atmospheres instead of six in champagne)
  • Prosecco – the most famous sparkling wine in Italy exists mainly in white, in a monovarietal version from Glera grapes. But recently its rosé version has appeared, which is a blend of Glera/Pinot Noir

All these drinks are an original and more affordable sparkling alternative to champagne.

Romantic Dinner on Valentine’s Day

It is worth thinking about dishes for a romantic evening and about pairings with wines, so that the dinner is perfect.

It is impossible not to mention aphrodisiac products, which are always remembered when it comes to a romantic evening (and especially – Valentine’s Day). Here are some of the most famous examples, along with suitable pairings:

  • Oysters – an absolute classic among aphrodisiacs, will go well with:
    • Light white wines with high acidity and a citrusy profile (Bordeaux Entre-Deux-Mers, German Riesling from the Mosel region, Sauvignon Blanc from New Zealand’s Marlborough)
    • Sparkling wines (Blanc de Blancs Champagne, Prosecco Brut, Crémant from the Loire Valley)
    • Light rosé – a refined Provençal rosé will also go well with such delicate seafood as oysters
  • Ginger – the perfumed ginger root (especially fresh, not dried) requires a wine with a soft, even oily texture or with a little sweetness. Gewürthstraminer from Alsace or German Riesling Spätlese
  • Chocolate – Porto Ruby and LBV, Banyuls – these red fortified wines are made for dark chocolate. They are quite sweet, have similar cocoa notes, which chocolate will complement harmoniously. It is also possible to combine with dry red wine, provided that it is not too tart, juicy, soft in texture, and the chocolate is bitter, with a high cocoa content, and not sweet milk chocolate.

How to put together a menu if you would like to include at least one of these products, but you only have one bottle of wine? Let’s take, for example, Champagne from the classic Chardonnay/Pinot Noir/Pinot Meunier blend, then the main components of the sample menu might look like this:

  • Oysters or shrimp in lemongrass and ginger sauce
  • White fish with tender meat (dorado, sea bass) or scallops
  • A light fruit dessert, for example, just a berry and fruit basket or fruit salad

Provencal rosé or rosé sparkling wine would also go well with this set.
To include a third ingredient – ​​chocolate – in the menu, you can take a dry red based on Merlot, for example, Saint-Emilion:

  • Premium beef tartare with oyster
  • Duck or pigeon fillet with a rich sauce
  • Chocolate fondant or pure dark chocolate

For sweet port the menu will need to be adjusted (but I highly recommend to keep it only for a suitable dessert):

  • Foie gras (mi-cuit or pan-fried)
  • Game meat (baked or grilled) with wild berry sauce
  • Chocolate cake with cherries Forêt Noire

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“A WORK OF ART”: THE THIRD EDITION OF ST. MORITZ COCKTAIL WEEK IS HERE

Everything is set for the third edition of St. Moritz Cocktail Week, which will light up the best cocktail bars in Engadin from February 13th to 16th

From February 13th to 16th, St. Moritz will host the third edition of St. Moritz Cocktail Week, a key event in the world of mixology where quality cocktails, luxury, and elegance come together to celebrate the Pearl of Engadin.

Four days filled with eighteen events spread across more than twenty luxury venues, where signature mixology takes center stage with international guest shifts, après-ski in igloos, dance lunches on the slopes, art exhibitions, high-altitude brunches, a thrilling cocktail competition, and a closing party that will keep St. Moritz dancing late into the night.

“St. Moritz Cocktail Week is an event deeply rooted in the region, with extraordinary potential to grow over time. It will increasingly become a benchmark for those looking to experience luxury hospitality and high-end mixology at its finest. The bar counter will be the stage where mixology mastery comes to life, offering a unique experience of creativity, flavor, and refined conviviality,” says Annalisa Testa, journalist and founder of the Cocktail Week project in St. Moritz, Lake Como, and the new Taormina edition, which is scheduled for October 2nd-5th, 2025.

For this edition, the most prestigious hotels in the area confirm their participation. Among them, Badrutt’s Palace with the Renaissance Bar, a historic symbol of St. Moritz nightlife, and Anton’s Bar at Suvretta House. The Grand Hotel des Bains Kempinski joins with its elegant Lobby Bar and the new Beluga Igloo, while the Grace Hotel La Margna will host the Grand Opening on Thursday, February 13, at the sophisticated N/5 – The Bar. Completing the list is the newly opened Beef Bar, a luxury restaurant that debuted earlier this season. Also participating are Kulm Hotel with its exclusive Kulm Country Club by Mauro Colagreco and the Grand Hotel Kronenhof in Pontresina. Among the new entries of this season is Hotel Giardino Mountain, a five-star property with a sophisticated charm. Other notable participants include the Carlton Bar und Bel Etage at Carlton Hotel, the Piano Bar at Hotel Schweizerhof, and Vic’s Bar at Reine Victoria. Beyond the hotels, the city’s finest cocktail bars and restaurants will also open their doors. These include the concept restaurants Balthazar and Balthazar Downtown, the Casino St. Moritz Bar, the Belmont Café – a new event participant – and the atmospheric James Turrell Room, a secret bar illuminated by a piece by the renowned artist. The experience is further enhanced by breathtaking high-altitude restaurant and cocktail bars, such as Paradiso, the Mountain Club with views of frozen lakes, White Marmot Restaurant & Bar, and the acclaimed Langosteria.

“A Work of Art”: The Theme Guiding This Edition’s Storytelling

Liquid art: mixology becomes an artistic expression, exploring flavors and textures while intertwining with culinary culture. A cocktail is a work of art that blends taste, aroma, texture, and aesthetics into a multisensory experience. This concept inspired the theme of St. Moritz Cocktail Week 2025: “A Work of Art.” Bartenders are invited to create a Signature Cocktail inspired by a work of art, telling a story and evoking emotions through colors, ingredients, and presentation. Each cocktail becomes a unique composition, a perfect balance of technique, innovation, and passion, turning every sip into a liquid masterpiece. Inspirations range from Giovanni Segantini’s evocative paintings, rooted in Pontresina, to Simon Berger’s hypnotic shattered glass portraits, Jean-Michel Basquiat’s Alpine landscapes, created during his visits to Engadin, and the pop creations of Susi and Ueli Berger, key figures in Swiss design history. Participants, drawing from Swiss and international art, will present their Signature Cocktails on February 16 before an esteemed jury: Riccardo Caione, Head Bartender of Salmon Guru Madrid – a bar featured in the World’s 50 Best Bars 2024 -, Penelope Vaglini, co-founder of Coqtail – for fine drinkers and Academy Chair for The World’s 50 Best Bars, Davide Diaferia, a prominent figure in the international bar scene and a longtime pillar of Drink Kong and Nite Kong in Rome, and Dirk Hany, owner of Bar am Wasser in Zurich. The competition’s setting will be a true work of art itself: Roth Bar, a fully functioning artistic bar designed by Björn, Oddur, and Einar Roth, son and grandsons of the Swiss-German artist Dieter Roth (1930-1998), and hosted at the Hauser & Wirth Gallery.

The Finest Spirits Partnering with St. Moritz Cocktail Week

A carefully curated selection of the best Swiss and international spirits, both alcoholic and non-alcoholic, has generated increasing interest over the last three editions. For the first time, Gruppo Sanpellegrino joins the event as Official Water Partner. The premium fine dining waters, S.Pellegrino and Acqua Panna, will accompany selected events, while Sanpellegrino Mixers will enhance cocktails with their signature Italian touch and high-quality ingredients, transforming each drink into a top-tier drinking experience. Returning as a Main Partner is Campari, the ultimate symbol of aperitivo culture. With its unmistakable ruby red color, intense aroma, and distinctive bitter taste, Campari represents a contemporary classic that has shaped mixology history. Also supporting the event since its first edition is Pernod Ricard Swiss, featuring a prestigious portfolio of premium spirits, from the refined Royal Salute 21yo to the elegant Italicus Rosolio di Bergamotto, Elyx Vodka, Altos Tequila, Monkey 47 Gin, Havana Club 7yo Rum, and G.H. Mumm Champagne. An exciting newcomer is Eminente, the Cuban rum from Moët Hennessy, inspired by 19th-century Cuban eaux-de-vie, offering rich and complex flavors. Also making its debut is Beluga Vodka, with a limited-edition series dedicated to St. Moritz, part of the Winter Noble collection, distributed in Switzerland by Dettling & Marmot. This historic Swiss company, synonymous with excellence and responsible drinking, also brings Woodford Reserve, produced in Kentucky’s oldest distillery, and Gin Mare, the iconic Mediterranean gin that completes St. Moritz’s drink lists. Among the new partners, Desert Rose Gin stands out, a sensory journey from the Sahara through Marrakech, Tunisia, and Dubai, crafted by Swiss brothers Erik and Thomas Hasenböhler. Additionally, Don Julio Tequila, a jewel in the Diageo portfolio, makes its debut, offering handcrafted tequilas that reflect the authentic Mexican tradition.

EVENTS SCHEDULE

Thursday, February 13th

A Journey in the Desert 3pm – 5pm
An exclusive tasting of Desert Rose Gin at Cresta Palace Celerina to discover a gin that evokes the flavors and magic of the Sahara, along with a limited edition dedicated to the St. Moritz Cocktail Week.
Free entry.

The Grand Opening 6pm – 8pm
At N/5 – The Bar at Grace La Margna St. Moritz, guests will enjoy a drink list featuring the Campari Negroni at the inaugural evening of the St. Moritz Cocktail Week, with a special guest: Wolfgang Mayer, Bars Director at the Widder Hotel in Zurich.
By invitation only.

Afterparty at Balthazar From 8pm
Music, signature pizza, and cocktails at the coolest concept restaurant and bar in St. Moritz, Balthazar, the heart of Dolce Vita in St. Moritz, to continue the evening after the opening aperitif.
Free entry, reservation recommended.

Friday, February 14th

The Perfect Martini at Beluga Igloo 4pm – 7pm
Après-ski with a DJ set at the picturesque Beluga Igloo of the Grand Hotel des Bains Kempinski, featuring Perfect Martinis by Nikos Bakoulis, co-owner of Line Athens, ranked 6th in The World’s 50 Best Bars list.
Free entry.

Cocktails & Canvas 5pm – 7pm
Art and cocktails featuring Woodford Reserve come together in a multisensory experience with an exhibition curated by artist Sonja Riemer at Hotel Giardino Mountain. Classic whisky-based cocktails will be paired with premium EGM Cigars.
Free entry.

Bar am Wasser Takeover at Lobby Bar From 7pm
At the Lobby Bar, the heart of Grand Hotel des Bains Kempinski, Dirk Hany, a leading figure in the Swiss bar industry, will transform his Bar am Wasser into Bar am Berg.
Free entry, reservation recommended.

Road to Taormina Cocktail Week! From 5pm
On Valentine’s evening, the team from Morgana, a pillar of Sicilian mixology, will take over the bar at Kulm Country Club to announce the next stop of the Cocktail Week project, which will take place in Taormina from October 2nd to 5th.
Free entry, reservation recommended.

Sant Ambroeus at Suvretta House’s Milanese Aperitivo From 7pm
The legendary Sant Ambroeus Milano arrives at Suvretta House to recreate the Milanese aperitivo ritual with its most beloved classic cocktails. An experience of true Italian elegance.
Reservation recommended.

Saturday, February 15th

Lunch & Dance with Gin Mare From 12pm
Saturday is for dancing! The White Marmot in Corviglia transforms into a dance floor with a drink list celebrating Gin Mare, offering the perfect combination of taste and fun on the slopes.
Reservation recommended.

The Perfect Martini at Beluga Igloo 4pm – 7pm
In the magical setting of the Beluga Igloo at the Grand Hotel des Bains Kempinski, Dirk Hany, owner of Bar am Wasser in Zurich, will serve his interpretations of the Perfect Beluga Martini.
Free entry.

A Cuban Night at Casa Eminente From 5pm
Cuban cocktails, Latin music, and a Caribbean atmosphere at Kulm Country Club! A journey into the soul of Cuba with signature drinks created by Nathalie Tran and Kostas Gerakaris from Ory Bar, the heart of the Mandarin Oriental, Munich, featuring Eminente rum.
Free entry, reservation recommended.

Line Athens Takeover at Lobby Bar From 7pm
At the bar at the Lobby Bar of Grand Hotel des Bains Kempinski, Nikos Bakoulis, co-owner of Line Athens, will present a drink list that celebrates sustainability.
Free entry, reservation recommended.

Salmon Guru Madrid Takeover at N/5 The Bar 6pm – 8pm
From Madrid to Grace Hotel La Margna, Riccardo Caione and Cesar Alfaro from Salmon Guru, one of the World’s 50 Best Bars, take over the N/5 The Bar for a Madrilenian evening.
Reservation recommended.

Arts Bar St. Regis Takeover at Renaissance Bar From 7pm
Ludwig Negri, Bar Manager of Arts Bar in Venice, will join forces with Matteo Oddo, Chef de Bars at Badrutt’s Palace, with a drink list where art, elegance, and tradition meet.
Reservation required.

Roman Night at Balthazar From 7pm
At Balthazar St. Moritz, guests will embark on a journey into the soul of the capital with Davide Diaferia, former head mixologist at Drink Kong and Nite Kong Rome, a reference in the bar industry. His drink list will be paired with traditional Roman dishes.
Reservation recommended.

Sunday, February 16th

St. Moritz Cocktail Competition From 9.30am
The most feared day by bartenders, who must present their creations in front of a panel of industry experts. The prestigious location is the Roth Bar: an artist cocktail bar hosted in the Houser & Wirth Art Gallery. The winner will be decided by Riccardo Caione, Headbartender of Salmon Guru Madrid, Penelope Vaglini, co-founder of Coqtail – for fine drinkers and Academy Chair for The World’s 50 Best Bars, Davide Diaferia, a pillar of Drink Kong Rome for years, and Dirk Hany, owner of Bar am Wasser in Zurich and a key figure in Swiss mixology. The event is open to the public!
Free entry.

Sunny Sunday Brunch 1pm – 4pm
Sunday brunch with a view of the ice rink. Special guest at Kulm Country Club is Omar Vesentini, winner of Como Lake Cocktail Week 2024, who will present his Signature Cocktail, a twist on the Bloody Mary, to pair with the chef’s dishes.
Free entry, reservation recommended.

From the Desert to the Top of the World From 12pm
From the Sahara Desert to the peaks of St. Moritz! Paradiso Mountain Club hosts an exclusive après-ski with cocktails made with Desert Rose Gin, characterized by floral and velvety notes. At the bar guests will find Andrew Sutton from No Idea Zurich, who has created a drink list inspired by the mountain.
Reservation recommended.

Closing Party & Awards From 9pm
The night of celebrations! A party dedicated to all members of St. Moritz Cocktail Week, cocktail lovers, and guests of the week, in an exceptional venue: Samigo Fuel 7500. Here, the winner of the best cocktail of St. Moritz Cocktail Week will be announced, followed by dancing until dawn.
Free entry, cocktails at a special price.

St. Moritz Cocktail Week Press Office
Alessia Rizzetto PR & Communication
press@alessiarizzetto.com

Alessia Rizzetto
Mail: alessia@alessiarizzetto.com
Tel: +39 349 5284994

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The Role of Women and the Wine Business

Without a doubt, statistically and traditionally, the wine industry is considered a men’s niche. But today, women in this field are not so rare.

Let’s start with the fact that the desire to more than understand this field, i.e. to get an education, has noticeably increased since the mid-20th century. In 1956, only 6% of students were graduates of wine faculties, by 2015 – already about a third. Then this trend accelerated significantly – by 2020, half of the graduates of the faculties of oenology, winemaking, sommelier schools were women. Moreover, women are increasingly taking on the responsibility of managing a winery – in France, for example, about a third of winemakers and owners of vineyards are women, at the global level – this is a quarter.
Even if this trend is more obvious nowadays, we can also recall several historical examples of ambitious and determined women winemakers who left their mark on the wine world and even influenced production technologies and wine styles:

  • Barbe Nicole Clicquot-Ponsardin, better known as Veuve Clicquot, who invented riddling – a method of filtering sparkling wine from yeast sediment, when bottles are placed at an angle of 45 degrees in special wooden planks – pupitres – and gradually moved to a vertical position so that all the sediment accumulates at the neck, and can be easily removed from the bottle. It is worth reminding that this method is still used in the production of not only champagne, but also other sparkling wines made by the traditional method.
  • Elisabeth Bollinger – who took over the famous Champagne House of the same name during the difficult times of World War II. For 30 years, she devoted herself enthusiastically to the family business, which she inherited after the death of her husband, and not only preserved the tradition of aging reserve wines in barrels (which gives Bollinger champagne its recognizable bouquet), but also, one might say, invented a new category of champagne – “récemment dégorgé” (“recent disgorgement”), when the champagne remains in contact with the yeast sediment much longer than required by the appellation regulations, and the sediment itself is removed just before commercialization. The result is an absolutely unique sparkling wine with bright notes of autolysis and amazing freshness. This principle is used today by Champagne winemakers, for example, for their premium cuvées, but they cannot use the term “récemment dégorgé”, or “R.D.”, since it is patented by the House of Bollanger.
  • Madame Pommery, Alexandrine Louse Pommery – also a determined widow, who took over the management of the Champagne House, for which she converted former limestone quarries into cellars for aging. And it was Madame Pommery who first began to produce brut champagne, which was a success despite the opposite tastes of its time for a sweet champagne, and which today is (practically) the only category of champagne on the market (since brut includes brut nature and extra brut, semi-sweet champagne is losing ground, and sweet no longer exists).

With the development of winemaking technologies, women are now also becoming oenologists, researchers, taking on such responsible tasks as vinification and blending, becoming famous wine journalists, experts and sommeliers…
But what led me to such thoughts? The answer is simple: the world of wine is an amazing and fascinating, but not always compatible with the most important female role – the role of mother. How to combine the opportunity to make a miracle – to give life, to take responsibility for it from the day of conception and at the same time not to give up the need for self-improvement, professional development and advancement? Recently I faced such a task – to find a reasonable compromise, adapt and prepare to accept a new person into the family, while maintaining an optimal work rhythm.

Attention: the purpose of this article, especially the following section, is in no way to justify even a very limited presence of alcohol in the life of a pregnant woman, but to reflect on a way to protect yourself and your future child when your work is connected with alcoholic beverages.

The most important question: alcohol and pregnancy

I think this is the first thing a pregnant woman asks herself. Of course, excluding the use of alcoholic beverages during this important period is the only right decision. But what if your work includes numerous tastings? And first of all, these are not only wine experts and journalists who can somehow adapt, redistribute or reduce the number of tastings. These are oenologists and owners of wineries who completely control the wine production process (especially in the case of small family wineries). If you need to determine the blend of a wine, monitor its development during aging in barrels at the end of this process, then this means tasting dozens of samples, sometimes daily, and making a quick decision (for example, when the wine has matured enough in the barrel, what the blend will be, etc.). In other words, it is more difficult to postpone or cancel something here. Wine industry professionals will agree with me – several dozen wines during an intensive and long tasting will inevitably affect not only the perception of flavors (of course, the taste buds will get tired), but also the amount of alcohol in the blood, even if all the samples without exception were spat out into a spittoon. This happens because the small amount of wine remaining in the mouth after spitting mixes with saliva, which is secreted to restore the balance in the mouth (especially in the case of wine with high acidity or astringency), and which, on the contrary, is swallowed. And by the end of such a working day, one or two glasses of wine can be drunk in this way.
How to avoid this when the maximum level of alcohol in blood is zero? Knowing the peculiarities of large tastings, I have developed several simple principles for myself:

  • Never taste with an empty stomach – food in the stomach helps prevent direct and rapid absorption of alcohol and its entry into the blood.
  • Carefully spit out not only the wine, but also the saliva that is then secreted.
  • Rinse your mouth after each sample tasted.
  • Determine the maximum number of wines for the day.
  • Do not rush to taste one wine after another as quickly as possible, but distribute the tasting throughout the day.
  • Exclude strong alcoholic drinks (cognac, whiskey, armagnac, liqueurs, etc.)

Of course, this approach will slow down the pace of work somewhat, but responsibility for the future life is undoubtedly more important.
From my own experience, I can say that by using the above tricks, not only did I not have the sensation of drinking a glass of wine, but my taste buds also became less tired.

Change in taste perception

Another feature that I encountered is a change in the acuity of smell and perception of wine during tastings. If the former became more acute (which is, of course, useful for work), then the latter was distinguished by a higher sensitivity to the acidity of wine. Moreover, the wines did not seem tangy, which is not a negative characteristic, but acidic and sour.

What to do in this case? Write long descriptions of aromas and apply the theory of grape varieties, features of the appellation and vintage to “correct” the assessment of acidity in the right direction. By the way, the perception of the alcohol level can also change from “warming” to, for example, “burning”, even if it is not.

Conclusion: how compatible are work in the wine industry and pregnancy?

It must be said that the recommendations of doctors, even in countries where wine has been an integral part of the culture for centuries and millennia, have changed considerably over the past decades. I was unable to find official documents from the middle of the last century with recommendations for pregnant women for comparison, so only user comments on forums and personal communications can testify to the change from “it is not recommended to drink more than one glass of wine a week” to “not a drop of alcohol for 9 months”. The negative impact of significant amounts of alcohol on the intrauterine development of the child was proven in the 1970s, however, what happens with very small and episodic consumption, for example, a glass of champagne on New Year’s or a birthday, and whether there is a certain “safety threshold” at which alcohol will not have a destructive effect on the growing organism, is still unknown. Therefore, the most reasonable solution is, indeed, to exclude consumption and minimize the residual effects of tastings, if the work is related to alcoholic beverages. I hope that my thoughts and techniques, which I shared with my readers as a professional in the wine industry, will help them in a wonderful and difficult period of life.

P.S. If you want to know about alternative drinks, permitted during pregnancy, take a look at my article about non-alcoholic and desalcoholized wines.

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