27 March, 2015

This is nice: Champagne and Canard


Somebody has to do the hard work.

So we did a bit of tasting for you last sunday.

Which champagne would you choose to accompany Confit de canard?

Well, from our range Selection is an excellent choice. It is the elder of our Blanc de Blancs vintage champagnes.

In Danmark you will find this 2006-vintage at Thingstedhus in Østjylland and at ChampagneSelskabet in Copenhagen. You may also find it in the caves of Restaurant Knapp close to Aabenraa in Soenderjylland. Abroad Luxembourg residents or visitors may want to pop by Danish Deli for a bottle.

So we cover just a tiny part of the globe. And you are elsewhere? Drop us a


mail and let's find a way to provide you.


The Confit you will have to find yourselves.

The one we had has spend its life running around outside our neighbourhood Auberge. In this outdoor Birdland.


Dinner: Leak soup, no champagne.

Excellent tasting.


26 March, 2015

Af med trådene


En af foråretes sysler er endnu en spadseretur ned gennem alle vinrækker.

Ned med trådene er målet.

I vores parcel i Soulières har vi tråde både forneden og midt på spalieret. De skal holde vinrankerne på plads mellem en dobbelt wire, som vi løfte på plads på hver sin side af pælene.

Foreløbig skal de kommende skyd have plads til at vokse, som de vil.

Derfor lægger vi trådene ned over det hele hvert forår i løbet af en længere spadseretur.

Jeg er i gang.




25 March, 2015

Nye bobler til folket


Du har set det før, vores bord, vores tomme bord, der flaske for flaske fyldes op.

Lidt af et standardsyn før en tur.

Heldigvis for det betyder, at lageret er nede.

Derfor er det sådan set fint nok med en halv dag, hvor vi klistrer etiketter og taper kasser.

Rosé bobler
Denne gang går turen til Danmark.

Vi er glade for at kunne fortælle dig, at du snart kan forsyne dig med mere Noirs & Blancs i Østjylland og Blanc de Blancs i Torvehallerne.

Og Rosé til det spæde forår. Både til Hovedlandet og Hovedstaden À la votre !


24 March, 2015

Vinens safter siler

Foråret er foreløbigt køligt. Men varmt nok til at vinstokkene er i gang med arbejdet.

Det første synlige tegn er, når deres safter siler fra beskæringens sårflader.

Først fra de klip, er sidder tættest ved foden, siden også højere oppe.

Tåretiden - les pleurs - kan vare længe eller kort. Det afhænger af temperaturerne. (Andre tåreår)

Det er vores parcel les Crochettes - det er den, vi normalt viser gæster, fordi vi kan gå derned fra gården - der leverer tårerne i første omgang.

Interessant nok er det de planter, der står nederst i rækkerne, der er begyndt at lække tårer først. Stik imod teorien, for de er beskåret sidst, og burde vel nok derfor vente lidt. Oven i købet er det en blanding af Pinot Noir og Pinot Meunier, der - stadig ifølge teorien - udvikler sig senere end Chardonnay, der vokser foroven.

Nå, men sådan er der så meget. De har åbenbart ikke læst teorien.

23 March, 2015

Need of bubbles: April in Paris...


...Chestnuts in blossom.

And if you want to keep singing, try our bubbles at your table. This spring, we deliver downtown Paris in the first part of April.

At a minimum of 4 boxes, we will join you where you are (preferably arrondissements 7, 8, 15, 16 and nearby surroundings).

Range, price, freight
We suggest:

- Assembled non-vintage champagnes based on Chardonnay (brut or demi-sec) or Pinot Meunier and Noir at 16,00 euros delivered.

- Rosé champagnes based on Chardonnay at 17,00 euros delivered or Pinot Noir at 20,00 euros delivered.

- Blanc de blancs champagne from 2008 delivered at 20,00 euros or Sélection from 2006 at 26,00 euros delivered.

What to choose? Well, that depends: Let's talk about, why don't you drop us a mail?

Please expect us a tuesday or a thursday in the daytime.



...April in Paris, this is a feeling.




21 March, 2015

Visits and the AOC


We had visitors in Soulières a fews days ago.


"Dear Solveig and Alain,

Thank you very much for the kind reception in your exciting and historic surroundings.

Your wonderful bubbles have reached our cellar well - now we will drink them."


So nice to hear. As we enjoy these visits as well.

To AOC or not
There is usually a good exchange between our explanations and questions from our guests.

This time we talked about the AOC: the area where we can grow grapes to make champagne.

Part of the slope above is in the AOC and the other part is not. Which does not make a lot of sense to anyone.

So why don't we just plant it with vines and sell the result as Tange-Gérard sparkling?

Well, I guess we are too small and too busy to be the ones to test the limits.


More visits
More visits are up in the next weeks. I guess these visitors will be charged with good questions as well. We don't always have good answers, but we really do try.


18 March, 2015

Gæster på vingården


Hvis ellers solen er med os, regner vi med at vise nogenlunde denne udsigt frem for jer de næste uger.

Vi har en del gæster, der kommer forbi for at se nærmere på vores vinstokke og høre lidt om, hvad vi går og laver for tiden.

Det er dejligt, vi vil gerne vise frem, og vi afsætter fortrinsvis vores champagne via stalddøren.

Kom derfor glad, men send en mail, så vi er hjemme til at tage imod dig.

Torsdag den 27. marts er vi på pletten mellem kl. 13.30 og kl. 15.30, hvis du har lyst til at besøge os.

17 March, 2015

Binding the branches


Spring is here.

The vines are pruned, and now their branches are up for binding.

Each plant is attached with small pieces of very thin wires which will help the plant to carry considerable weight later.

This procedure will also shape the plants. In the plot of les Crochettes all the vines are pruned according to the Chablis-method with three arms of one, two and three years of age.

When they are attached they will look like three fingers of different lenghts that have each their space at the wires. This helps each plant to eventually gets its part of the sun and air.

Stay tuned, I will put more pictures and a video to show you this part of the work.


So far there is no visible sight of growth. With the warmer weather - we expect 17 degrees Celsius later this week - it may be a matter of time before the buds will grow.


10 March, 2015

The basics of Chardonnay


This is one of our Chardonnay vines before the pruning.

To prune a vine is a matter of generation. Only buds on one year old wood will be fertile, so our job is basically to make sure that there is always wood of this age on the vines.

Our Chardonnays are pruned Chablis style as they like it. This method leaves a number of older branches - we have two - a new one, and most important of all a small branch, that will eventually provide the new branch of next year.

Four elements is what we need year after year.


Here they are, this is all that is left when the pruning is done.

We've got three hectares of vineyards with about 8.000 plants in each so there is quite a few branches to cut. This is why we can spend a full winter with this task.

Well, now it is over.

The binding is up, and then the vines are ready to rock 'n' roll through the season

Final result is Chardonnay grapes that we use for six of seven of our champagnes.

So far, spring is very young, and we have seen no sight of buds that grow.

06 March, 2015

Æg og bobler

 
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Jeg har set de første billeder.

Det er sikkert stadig svinedyrt, men altså atter stenbidertid i Danmark.

Æg og bobler er et herligt makkerskab. Til weekend og hverdag. Jeg siger det bare.

God fredag.