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Wine and Food pairing


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Tuesday 7 february 2 07 /02 /Feb 12:57


Portuguese wine production is not just Porto or Vinho Verde (white wine with green hint). After hundred years of British monopole in the Douro Valley, producers are now going independent and developing excellent red wines that deserve to be discovered.



Portugal has 29 wine regions. During decades, the producers were producing quantity for bulk wines intended for export, bought by expatriates. It is no longer true today. For fifteen years, some professionals have been working to raise the quality of their productions. “Today, some bottles of Portuguese wines, including reds, are comparable to the best French wine, Italian and Spanish”, says Manuel Ferreira da Cunha, head of Bexeb, Bascharage based company, specialized in food, cafes and Portuguese wines import.



And to track down these wines, whites but also and above all red, the manager goes regularly to Portugal to meet these winemakers. His last trip was the Douro region.

Douro view



A region in the northeast of the country, known as the first producer of port. Stretching along the Douro River, the vines literally lining the slopes of the valley which has been classified as World Heritage by Unesco in 2001.

However, the landscape is not monotonous. If in some places the vines are wisely aligned over several acres, in other places, the hills were dug to create terraces that make up the huge stairs sometimes inaccessible to modern agricultural machinery. The work is then done by hand or using a horse. Soils are predominantly composed of shale although in some areas, there is some granite.

The altitude, sun exposure, the great diversity of cultivated varieties (red: Aragonês, Alfrocheiro, Touriga Nacional, Vinhao ....) but also the age of the vines, are all factors that will give grapes very different tastes from one winemakers to another.

These treasures have been explained by wine professionals at the 1st international Wine Meeting & Tasting. Watch this video and you’ll know everything about Wines of Portugal.







By Camille - Posted in: Wine articles
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Monday 6 february 1 06 /02 /Feb 17:23

prohibition-copy-2.jpgLegacy of Prohibition, the distribution system in the United States is very complex. Before reaching the final consumer, the wines are marketed through many intermediaries. This system is so named THREE-TIER SYSTEM.

This triangular distribution system allows states to regulate the activity of the three players categories in the market of alcoholic products.

The first category gathers importers and producers who sell only to the second category, licensed distributors and wholesalers. The latter then resell to the third category: licensed retailers which have the right to sell alcoholic products to consumers over the age of 21 years (majority in the U.S.) and in specific places only, after paying certain taxes.


Importers, distributors, wholesalers and retailers are the KEY PLAYERS in the wine market in the United States. Each of them must hold a license. While the import license granted by the federal government is valid throughout the American territory, licenses distribution, wholesale and retail delivered at the state level are only valid on their territory, in their State. Each state has specific requirements generally. Therefore, for each imported product, it should work with at least one importer at the federal level and with a variable number of distributors, located in different states where the product will be marketed.

wine map shipping laws


Because of all these intermediates, the marketing of alcoholic beverages is not easy and is also highly inflated retail prices. Thus a wine starting price of $ 5.83 will be impact by the commissions taken by importers of around 33%, followed by wholesalers and distributors ranging from 35 to 45% and finally with retailers for 33% . The selling price consumer after spending all these steps will have increased by almost 3.5 times to $ 20. What deterred many operators in the industry to expand into the U.S. market!


Moreover, we saw that each state has its own requirements. The free movement of alcoholic beverages entered States is not yet for today. Thus, in 16 states, the prohibition remains in force, only seven states can mutually deliver wine while the rest, the majority are states where direct selling is limited.

Consequently, and since 1998, "FREE THE GRAPE" is now the spokesman for producers, consumers, retailers and also of inter California. Their goal? Weight against the government and legislators to liberalize the movement of wine in the U.S. States. Through flyers, mailing campaign, the Facebook social network, the goal is to recruit the largest number for this cause and to swing legislation in the right direction which is as we have seen far from certain!


By Camille - Posted in: Wine articles
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Friday 3 february 5 03 /02 /Feb 16:52


The label is a tool for business development. It must make people want to buy the product. My opinion? The label must meet three criteria:

The hook that should attract the consumer's eye. It corresponds to different worlds (traditional, local, pattern ...).

The offer that meets the style of wine, its positioning, its price. The consumer needs that guide. Hence the role of the label, the logo of the brand.

The guarantee provided by the legal (AOC bottling the castle) and various awards.

Here in France we are the dunces of wine label design, surrounded by to much LEGAL... It's why I love to dig on the web what's up in world wine design. Here I found you some good ones.


B Frank Wine's Label


 Leave a personal message to your collegue or lover, this is the bottle you want to have with you.  Just be sincere, let your mind speak.  This design is the work of Talia Cohen for the B Frank digital marketing agency.  Quite frankly, I love it.


Boarding Pass Shiraz

boarding-bass-shiraz 1

A nod to airport customers, probably one of the most original label these years.   The front label is essentially a boarding pass with the travel details replaces with information about the wine.  This 2005 Shiraz has been a big hit in the world of packaging design, encompassing the entire air travel experience in one bottle. 


Francis Ford Coppola “Carmine” Wine Jug


The design crew at Sfaustina created this obelisk of a wine jug for film’s most noteworthy wine lover, Francis Ford Coppola.  Coppola’s father, Carmine, used to stock wine jugs in his basement where the young Francis would play.  The young Coppola attempted to carry a jug across the basement with a pencil through the handle, but the pencil broke and the jug shattered.  To recreate Mr. Coppola’s childhood, Sfaustina designed this jub with a dark label with sheet music written by Francis’s father and a black pencil in the handle.  The name, of course, is “The Carmine”, named for the Coppola family patriarch.


Inkwell Wine’s Rorschach-Inspired Wine Bottles


I love this one! Of course, it's made for psychotics... Clever idea this one, everyone can see what he wants. I even recommend to analyse it BEFORE and AFTER consumption...


Matsu Organic Wine


A quick glance at these bottles instantly communicates this winery’s main value– three generations of expertise.  The Matsu Organic Wine bottles show the history of this wine from grandfather to grandson, showing the focus this family has put into its grape over these generations.  Each label represents a different wine from Matsu, “El Pícaro”, “El Recio” and “El Viejo”– each with it’s own personality and flavor



Let It Grow Wine Bottles


Brazilian design firm LetItGrow wanted to reach out to their clients with a special gift.  The designers took 100 empty wine bottles, painted them white and then illustrated each bottle by hand.  Before delivering the unique work of art, they wrapped each unit in a vacuum-sealed black plastic label with a description about its contents


Return of the Living Red


The crew from /M/A/S/H/ returns to this list with a special bottle for Redheads Wine.  A collaboration with Redheads Studio yielded a bottle called “Return of the Living Red”– a simple, provocative design with a throwback to classic horror films.  Save for a seal of blood-red wax over its cork, Return of the Living Red is only adorned with a simple, aged envelope containing clues about the bottle’s contents.  The cards within the envelope continue the horror story, showcasing the illustrative handiwork of the /M/A/S/H/ team




It is now clear that the label must enchant the consumer, caught his eye (by color, shape, material), making them want to find the product. To attract a younger audience looking for a modern design, you can bet, besides the color, the original cuts, new skins. The over pack is also important and can create the event.

In summary, a makeover and create label must return to a global approach to accurate identification of the business strategy.


By Camille - Posted in: Wine articles
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Sunday 29 january 7 29 /01 /Jan 19:43

You will be probably surprised but Great Britain not only produces great whiskies and amazing beers!! Not only!!... GB produces wine as well.

Never has English wine been so widely discussed.


Many vineyards are planted in the UK. The climate and the soil allow English winemakers to produce great white wines. They produce some red too but the quality is not also renowned as for the whites.

English wine is officially a hot topic. Does the quality justify all this recent publicity? In the case of the sparkling wines, yes.


The main vineyards of sparkling wine are close to South-East coast, in the Kent, Sussex, and Surrey. The soil is chalk and limestone, so it’s really similar to that of Champagne. That allows English sparkling wines to be real competitors to Champagne.


Sparkling is, without doubt, the style that will dominate the new era for English making.

In 2009, 50% of the total production was for sparkling wine. English producers are planting Chardonnay, Pinot Noir, and Pinot Meunier. These grape varieties will take a much higher percentage in the near future.



An English sparkling won the 1st Prize of an International Competition in front of Champagne Bollinger and Louis Roederer.

The Nyetimber’s Classic Cuvee 2003 was the leader of this blind tasting, organised by an Italian magazine: Euposia.


Coates & Seely, producers of sparkling in Hampshire (South England), added the designation “Britagne” on their bottles (contraction of Britain and Champagne). They hope that in 10, 20 or 100 years, the customer will ask naturally a glass of Britagne to the barman.


With all this publicity about English sparkling and the proof of their high quality, English sparkling seems to be the best which rivals Champagne in style, quality and price.


It’s time to raise our glass to their success!!!!

By Nebuchadnezzar - Posted in: Wine articles
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Monday 23 january 1 23 /01 /Jan 11:54


All right: have ever heard of ALCOHOL-FREE WINE?

No. Really. Alcohol-free wine do exist.  



Maybe you just learned something, and this is precisely the essential purpose of our article. So let’s continue.  

Non-alcoholic wines are real wines with the alcohol content removed according to a special procedure at the vineyards where they originate.

        How to dealcoholize your wine


Because they are made from the same ingredients and in the same wine-making process as traditional wines, they retain an authentic flavor, to such an extent that some blind tasting have awarded of a gold medal one de-alcoholized wine (Ariel Blanc) against wines with alcohol content! (so shocking)



If you want to try dealcoholizing your wine at home, have a look at this page

And if you are still not tempted, let me give you 5 reasons why you should think twice:


1-  Are you a pregnant woman? Do your religious convictions forbid or advice you against alcohol? Are trying to quit with alcohol? Or maybe you drive a car?


      Alcohol-free wine can interest you. Although it is physically impossible to remove 100% of the alcohol from fermented beverages, alcohol-free or dealcoholized wines contain less than 0.5 % of alcohol. Interesting isn’t it?


2-  On a diet?


      Did you know that alcohol-free wine is also non-fat because low in sugar? Indeed, this beverage contains roughly one third of the calories that traditional wine with alcohol contains (approximately 19-37 calories for a four ounce serving, as opposed to 100 calories per serving in wines with alcohol, according to a USDA report)



3-  You want to take care of yourself, both outside and inside.


      Like a “normal” wine, de-alcoholized wine is good for health. That is what reveal several researchers from Harvard Medical School’s department of pathology. They found that resveratrol, a polyphenol found in red wine, can extend the life span of yeast cells by 70 percent on average. Resveratrol is found in grapes, certain nuts and berries and even some types of wheat. Recent studies have shown that its compound may help reduce cholesterol levels and improve cardiovascular health, prevent some type of cancer, and reduce the growth of skin melanomas. What else?


4-  Are you curious, loving to try new experiences?  


      Of course you are! Well this will be a new experience for your palate, as dealcoholized wines do not taste exactly the same as wine containing alcohol. In fact, alcohol lends body and texture. Without alcohol, the result is generally lighter and less robust. However, any wine lover would tell you all wines taste different, there is one to suit every person. Whether you are are a wine lover or not (yet), the best advice I can tell you is to try this crazy beverage, to make your OWN mind.



And this is the most important. You will find a lot of articles on the Internet, dealing about alcohol-free wines. People have diverse opinions about it.


Some people have a problem with the fact it is not entirely alcohol free, some sites will present you both non-alcoholic and kasher wines or both non-alcoholic and sustainable wines. Concerning purists, some wonder if wine without alcohol can still be called a Wine…

From then on, only counts your point of view.  


What we think, a ONCE UPON A WINE, is that anyhow, this wine remains a good occasion continue to enjoy, share…and to impress your friends for sure! (5)


Do you recognize yourself in one of these profils?



By Purple frog - Posted in: Wine articles
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Sunday 22 january 7 22 /01 /Jan 21:48

Have you ever seen a vineyard in a Capital?

I don’t mean the small vine stock to decorate a bar, a pub, a restaurant, or whatever..! I mean a real vineyard, with harvest and production of wine... and yes in a Capital..!

You are asking which Capital?... It’s PARIS! 




This vineyard is located in the 18th “arrondissement” or district, in the north of Paris.
The vine is planted in the hill of Montmartre and the official name is “Clos-Montmartre”.




All began in the XVI century, when Montmartre was not yet located in Paris. There were already vines and the inhabitants were mainly ploughmen-winemakers.The wine produced was for the local consumption only.




At the beginning of the XVII century, a kind of bar took place on the actual Clos-Montmartre.

Then, this same place became a vacant land,

where the homeless lived.

And it became at the same time a playground for children as well.


Finally, in 1933, Paris accepted the wish of the society “Le Vieux Montmartre”, and created the “Clos-Montmartre” by planting 2000 vine stocks.

Today, the vineyard is composed by the most classical vines varieties of France and by a hybrid selection.

The public access is not allowed, except during exceptional occasions like “La Fête des Jardins” (when Paris celebrates its gardens), organised each Autumn since 1997, by Paris City Hall.

There are no events when the grapes are picked up. But each year, in October, a “Harvest Feast” is organised in Montmartre!

The wine is sold by auction and the profit returns to social association of the hill of Montmartre.

“Clos-Montmartre” is a very rare wine so if you had the chance to taste some, lucky you!!!

By Nebuchadnezzar - Posted in: Wine articles
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Friday 20 january 5 20 /01 /Jan 10:02

      Let me talk about Stéphane Bentura's documentary "The bios of the vineyard ", presented regularly since November on TV5. These 50 minutes show the work of wine growers committed in various organic or biodynamic practices in France, in Italy and in Slovenia.

The beautiful part is given to Nicolas Joly and his “Coulée de Serrant” and to his association "Renaissance des appellations" (The revival of vineyards) which groups together wine growers who respect their soils. We understand how what is still sometimes slandered, and was supposed to be for the "black magic", is accepted today.

Indeed we announce an explosion of the production of organic wines from which 10 % leaves to the export. And Bio seduces even the big ones.The hotel chain Pullman renewed its wine list under the leadership of Olivier Poussier, better wine steward of the world 2000.



This new offer of 55 references count "great wines with strong fame and wines more confidential but with a strong potential", indicates Pullman. Besides Chablis, Meursault, Pessac-Léognan, Pommard, Jurançon(Jurançon wine), Bourgueil, Olivier Poussier also selected ten wines stemming from biological or biodynamic vine growing, certified by Ecocert or carrying(wearing) the label Demeter, to answer "the new waits(expectations) of the consumers worried about the environmental protection". The new wine list Pullman proposes besides wines foreign as Chianti or Spanish wines of Priorat.

I don’t know if you’ve heard from biodynamic, but I’d like to know your point of view. I had to chance to meet Mr Joly last year at a time I was an objector to this practice, “based more on superstition that on real fact”, as I was thinking. But if you watch closely this video, you might question your experiences…

By Camille - Posted in: Wine articles
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Tuesday 17 january 2 17 /01 /Jan 19:36

Happy new year to you all!!  Yes, it’s a bit late, but nevermind..  
Do you have good resolutions this year?

I do not, but I was wondering if Bordeaux does. It’s just that I sometimes wish Bordeaux could be a bit humble and look out what are the competitors doing.

It makes years that Argentina does wonderful in marketing their wines. The last news?

The entity responsible for the promotion of Argentine wines in the world, Wines of Argentina (WOFA), opened a desk in Beijing. China but also all Asia are in sights of the Argentine bodegas.

 " Our objective is to develop in the next 5 years the presence of our wines on the Asian market " explains Alberto Ariza president of Wines of Argentina.

It is the spanish Juan Antonio Mompo Palacio who was chosen to set up this deployment which plans 3 fundamental objectives:

  • MULTIPLY the number of Argentine bodegas which have customers in China;
  • OFFER the services of a logistics center to obtain economies of scale
  • DEVELOP the promotion of Argentine wines.

" Our purpose in this first phase is to accompany, to advise and to help the Argentine bodegas in a complicated market with cultural and logistic barriers which have no equivalent in the world " adds Alberto Ariza.

In a rather gloomy world context, the consumption of wine in 18 importer countries of Asia increased by 14 % last year. China represents 86 % of the consumption of the region with sales reaching 20 million euro in 2011 (in increase of 55 % with regard to the previous year!)

CHINA is the 7th exports market of Argentine wine behind the United Kingdom, Holland and Mexico.
If spanish is not an alien language for you, have a look on the website of the WOFA: 



I hope you enjoy our first article of the year. If you're not conviced, watch this nice marketing product WOFA offered China...

By Camille - Posted in: Wine articles
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Tuesday 20 december 2 20 /12 /Dec 18:31


What do you think is common between Thai wine & France?

Yes there is wine even in Thailand, and they even have their local grape varieties. If Chenin Blanc and Shiraz performed well here, it is the MALAGA BLANC that is mainly grown. The Malaga blanc can both produce excellent table grape that a soft white wine.


This grape variety is in fact originally from South France where it’s named “Panse de Provence”. It is believed that this grape was introduced to Thailand in 1685 by the 1st embassy of the King Louis XIV of France to King the Great of Siam. The grape indeed fits perfectly the high humidity of the country with its thick skin that helps it resist heavy rainfalls.


The Growing condition here are particular as there can be 3 harvests a year thanks the tropical climate. In order to make quality wines, the producer will have to control the tropical climate effect on the vines otherwise they would old twice as fast as European vines. Usually, the spring harvest yield is better quality grapes as it is a drier time of the year.




Have a look on this picture. You could encounter this in the large winery situated near Samut Sakorn, 50 KM southwest of Bangkok, called Siam Winery. It is a very nice facility and very modern. Their business is thriving in Thailand’s growing wine markets but most of the growth is attributed to exports to Europe. Actually, 80% of the production is exported and ends up at the table of Thai and other Asian restaurants in Europe and the USA.

What has made them popular here in Thailand is its line of coolers called “Spy” which are “drinkable”. Their line of wines is light, fruity and could match spicy Thai cuisine quite well. They certainly have an interesting story and have done a brilliant job of marketing it. For example, you could find yourself touring the vineyard on… an elephant!

Hua Hin Winery


The grapes used to make the wines are from these Thailand’s “floating vineyards”. A unique way to grow grapes hydroponically in the very wet flood lands in central Thailand. 

I think Thai grape wine is an interesting and curious product for people outside of Thailand. As the quality increases, so will its popularity. However, in my opinion, the real future in Thai wines lays elsewhere. What is Thailand known for in terms of food and beverage? It is not grapes but its high quality and very abundant tropical fruits. I think making a high quality and well-presented tropical fruit wine is where Thailand can make some real headway in the “global wine world”.

If you see some Thai wines at your local Thai restaurant, give it a try! For example, you can fine a great collection in Paris at the Spice & Wine restaurants, near Montparnasse (see



By onceuponawine - Posted in: Wine articles
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Thursday 1 december 4 01 /12 /Dec 15:35

Visual examination of a wine
Techniques of visual inspection:
Observe the clear: to detect potential problems, the taster observed on black, wine lit side. A limpid wine is not necessarily transparent.
Observe the brightness: the brightness or brightness of the wine, the wine reveals the ability to reflect light.
A note on a white background, glass held obliquely.

Dress Wine:
The color of wine informs on the evolution of wine and health.

The color intensity depends on some grape varieties (Pinot low intensity, high intensity of Cabernet, Syrah).


The examination of a Nose Wine

- First Nose: the glass remains stationary on a table or held by its foot.
Smell the wine jerks to enjoy the most volatile aromas.
- The Second Nose: print a whirl in the glass to turn the wine: it increases the evaporation surface and oxygenation. The heaviest molecules can exhale. Nose jerks.
- The Third Nose: we reserve wine is very old and practiced. The procedure is as for the second nose "breaking" the last movement. The less volatile aromas emerge.


The examination in the mouth of a wine

- The attack: the first contact with the wine (1-2 seconds) is critical. It is pleasant or unpleasant and characteristics of the wine appear.
- Taste: tastes captured by the language are relatively localized and expressed sequence: sweet, sour, salty, bitter.
The bitterness is related to tannins.
The salty taste is practically nonexistent.
Also be detected in the mouth consistency of the wine: flat or wide, astringency, the sparkling, and aromas on the palate, the balanced of the wine.
The aromatic persistence is measured by Caudalies (1 caudalie = 1 second)



    “God created the water, man has created the wine”, Victor Hugo


By Damien - Posted in: Wine articles
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Monday 28 november 1 28 /11 /Nov 00:16
      Grape-pickers in Margaux  Medoc from the sky
For my first year in wines retailing, I was taught the work by a female colleague.
She was a passionate.  Wine meant so much for her, that she conveyed her love for wine to me. She conveyed to me her love of those moments when you share wine with others, her love for all those secrets that you can find in one glass, her love of those hills and valley, and their soils, emphasized by the vines they carry, her love toward well-done work…   
Now I am a passionate. And for my first year in wines retailing, I did my best to convey it to the people that came from all around the world to visit us in Margaux. From Feroe Islands to Australia, all those people came for one thing: wine. That’s what Margaux is famous for. At the wine shop, people came to taste local specialties, to learn how wine is made, and to understand why they could taste such aromas in their glass.
. chai a barriques
The least I could do for them was to advice them how to stock their bottles the best way, so that they could be kept intact as long as possible. My clients would stock their souvenirs in a horizontal position, in the dark, in an aerated cave, on a constant temperature, and last but not least,...away from night clubs, metro trains and washing machines.
Well, what do night clubs and washing machines come to do here?
They actually disturb our wines. Constant vibrations can spoil wines’ evolution, and make them loose in balance. Yes, that’s what we could have told you. In one word, vibrations damage the wine.
But instead of seeing the glass as half-empty, some people have found positive impact of vibrations on wine:
when wine pairs with music.
One of them is Clark Smith, winemaker and writer of the Wine technology blog. Smith assumes that music influences the taste of wines. Whether you listen to Metallica or to Mozart, the majority of tasters will agree that for wine, a music style pairs. Better, one song can make a Pinot Noir taste great, when it would make Cabernet Sauvignon taste awful.
You would be surprised how trying Cabernet Sauvignon while listening to Mozart isn’t a good idea.  
.Clark Smith rocks out to "People Are Strange" by the Doors on his iPod while comparing different varietals of wine. The winemaking innovator suggests that you avoid Mozart with Cabernet Sauvignon. Chronicle photo by Craig Lee
Clark Smith rocks out to "People Are Strange" by the Doors on his iPod while comparing different varietals of wine.
The winemaking innovator suggests that you avoid Mozart with Cabernet Sauvignon.
Chronicle photo by Craig Lee
Credit: photo by Craig Lee
And for more ideas, the Wine Enthusiats, offers you the selection of its 10 favourite Wine and Music pairings. Cheers!  
By Purple frog - Posted in: Wine articles
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Sunday 20 november 7 20 /11 /Nov 23:34

Have you ever thought about “Do I drink too much?” [Believe me, studying wine is not an easy task.]

But how do we measure alcoholism? True, economic crises, Europe dissolution, Steve Jobs death…We need a drink!


And what if we had three month of darkness a year with averages temperatures of minus 20°C? What if we were known by our neighbors to have the higher suicide rate? What if Vodka was an everyday drink as well as a national proud? BINGO: Scandinavia!

In a society mesmerized by health for everyone, the Norwegian government had to stop this tradition of boozing. And guess what? Instead of promoting water, they forbade alcohol! No way… The first time I’ve heard of State monopole for alcohol was in Canada, five or six years ago. Then, far from my frenchy point of view, I was nearly shocked that Canadian couldn’t buy what they wanted to entertain themselves.



When I heard of Vinmonopolet, the Norway monopole, I decided to have a look there, and try to understand this nonsense.


There, I was astonished by the choice variety of wines that came from everywhere, but most of all, I understood the role of this monopole.





As Norway isn’t a wine producing country, they have a neutral taste and point of view. Thus you can find a very wide selection of wines in these stores. You can find a wide selection of BIB’s too. Indeed, these formats are quite popular as there is no associate idea of bad quality.



After this quite good impression, I had to learn more from Vinmonopolet history. What was my first surprise when I heard the seller telling me that “its creation was virtually imposed on the Norwegian government by France in order to ensure stable distribution of wine to all parts of the country”!

[see below: French J.P Chenet bottles]


Indeed, this monopole was born on 1920, when France needed a wide distribution market to sell off the huge quantity of liquid produced during the WWI. But it was more to stop the Norwegian spirit consumption that, in 1840, reached up to around a bottle a week per capita capable of consumption.



Whatever the reasons, the vinmonopolet seems to work quite well today


SAM_1447.jpg Indeed, they managed to bring out a switch of consumption, bringing down the spirits to the benefit of wines that went up to 16L/capita/year. And this surge is only just beginning with 24% growth since 2009. This could be explained by all these services you can find in a store, from the very qualified seller to all the wine consumer guide available.


The monopole is finally all about teaching a better (and smoother) way of drinking.


By Camille - Posted in: Wine articles
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Tuesday 8 november 2 08 /11 /Nov 13:10

If you like wine, you probably love food as well...!

Let's try to understand wine as a recipe!


1. Pick up a certain quantity of matured grapes

(99,9% of all wines of the world are made by grapes.)


2. Put those grapes into a container, clean of course!


3. Crush the grapes to extract the juice


4. Then wait.

During this time, a natural process happens: it's called the Fermentation. The yeasts (small organism naturally present on the grapes), in contact with juice, "eat" the sugar and transform it into alcohol.


5. Wait a bit longer and taste your elixir as often as you like elixir until the taste corresponds to your taste.


6. Bottle your wine


7. Create a label and stick it on the bottle


8. And finally drink it and enjoy!


You see, be a winemaker is not so difficult!


You can watch below a video, "The last drop", which will help you to realize this recipe! Good luck!



By Nebuchadnezzar - Posted in: Wine articles
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Friday 4 november 5 04 /11 /Nov 13:03

  In High Antiquity, wine and religion have always been closely related: Judaic religion used it as an object of sacrifice and sacrament, while Islam, considers wine as a forbidden and repulsive product in the same time as a supreme reward for muslims once in Paradise. But no monotheist religion has ever attached so much sacred value to wine than the Catholic religion. This would come from an old Church tradition supposed to be started with Christ, starting his public life with a dreadful binge… Anyway, since then, even in the American churches, wine would never be replaced by Coca-Cola.




So what can we find in a chalice?  
(and who can take advantage of it)  

Grape juice was once allowed for priests who had had detoxification cure. But the Catholic Church forsweared it only nine years after it had allowed it, in 1983.

Today, no juice, only wine. And this wine has to be fully natural. It must be fermented without added sugar, flavors, presevatives, or anything that would not be allowed by the law. And it must not have soured or become vinegar. A definition which actually represents all that makes an organic wine! Characteristic than some suppliers and winemakers have to attest on under oath. Church doesn’t mess about wine quality.

The only thing which is generally added to the wine is water… but preferably just a tiny dose!

Therefore, priests are more willing to choose red robust wines like Madiran and Cahors (French wines from south-west region of France, close to Bordeaux), which better bear the dilution with water.

Madiran and Cahors are two appellations that have gained success in the Catholic industry not only in France, but they also encountered fans as far as Russia. A fact due to the localization of these regions: Cahors and Madiran were lucky enough to have good soils for vines growing, and they happened to be crossed by pilgrims, crossing these regions on their way to Compostelle. The word spread, and the orthodox church then adopted them for its communions. The practice is still used nowadays...

We easily understand that for centuries, by analogy to the blood of Christ, altar wine was red, and it still is in Eastern Christianity sacraments.

But in Western Christianity, strange as it may seem, mass is being celebrated with white wine. The reason of this is the practical purpose of avoiding stains on the altar cloths. Moreover, preferences go to mellow and sweet wines. Priests celebrating the mass on an empty stomach accept more willingly smooth and sweet taste than a mineral wine with high acidity…

To finish, it is said that  Cardianal de Bernis, ambassador of Louis XV nearby the Pope, always demanded that his mass wine would be a good Meursault (great Burgundy wine). To justified this demand, he declared that he didn’t want the Creator to see him pulling a face while eucharist celebrating.

So be aware dear readers, during this long economic crisis period we are going through, please consider there might be some unexpected jobs to find and mass wine marketing might be one of them! 

By Purple Frog - Posted in: Wine articles
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Tuesday 1 november 2 01 /11 /Nov 00:00

Once upon a wine, when we discovered wine.


Wine can sometimes seem like a V.I.P:
you dream of it but never reach it.


To help you to fulfil it, here we come,
4 French students, in live from our wine M.B.A
to take you to this faraway world…


Wine is our passion, and we would like to share it with you,
wherever in the world you are.

Here are our stories...

Vins du Monde

By onceuponawine
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