Category: French Wine

Erni Loosen Launches a New Winemaking Project in Burgundy

Internationally renowned winemaker Erni Loosen announces the launch of Perron de Mypont, his new winemaking project in Burgundy. A passionate and lifelong collector of Pinot Noir from around the world, Erni has long dreamed of producing wine in Burgundy, the variety’s birthplace. That dream has now become a reality. The initial releases from Perron de Mypont will be available to U.S. consumers beginning May 2025.

“I fell in love with Burgundy about 50 years ago, during a winemaking internship there,” said Loosen. “I was immediately struck by the similarities between Riesling and Pinot Noir, which are both cool-climate varieties that can make truly profound wines that develop beautifully with age. Since then, I’ve dreamed of making my own wine in Burgundy. And it’s finally happening!”

Perron de Mypont is based at the Vieux Château de Puligny-Montrachet, in the famed village in Burgundy’s Côte d’Or. In 2019, Erni acquired the east wing of the 15th-century “Old Château” and began work on a multi-year restoration project. He also established his own négociant company and began working with growers and producers to create his own collection of wines, made to his personal standards for high quality and exceptional ageability.

Erni’s partner in Perron de Mypont is Manoël Bouchet, a long-time collaborator, highly esteemed wine professional and denizen of Burgundy, with deep expertise in the region’s terroir and legacy. Their shared vision is to produce wines that are true to the heritage and culture of the Burgundy region by blending proven traditional methods with a modern winemaking approach to ensure superior wine quality and value.

For Erni and Mano, the signature of true Burgundy wine is an elegant blend of balance, minerality and finesse. To achieve this fine balance in the wines, this alliance of good friends combines the Négociant model of sourcing finished wines with the Parcellaire approach of working directly with individual growers and specific vineyard parcels. The wines are offered in two tiers: Maison Perron de Mypont and Edition Perron de Mypont.

The Maison tier is for regional wines sourced through the traditional Burgundy Négociant system. The dedication to value is particularly evident in this tier, which blends stringently selected grapes and wines from multiple growers to maintain affordability, without compromising quality. The Maison’s initial offerings include Bourgogne AOC Chardonnay and Pinot Noir from the 2022 vintage.

For the more limited Villages and Premier Cru appellations of the Edition tier, Erni and Mano pursue excellence through close collaboration with growers, emphasizing a focus on specific climats. This is the Parcellaire approach, which benefits from the practice of maturing the wines in the growers’ cellars to harness their unique environments and capture a genuine expression of terroir. It also fosters long-term relationships with growers to build a consistent portfolio of wines.

The initial Edition offerings include 2022 Meursault, 2023 Gevrey-Chambertin, 2023 Volnay, 2022 Meursault Premier Cru Perrières, 2019 Vougeot Premier Cru, and 2022 Vosne-Romanée Premier Cru Les Suchots.

Bordeaux Launches “Wine By The Glass” To Captivate the Next Generation

Bordeaux is launching a new campaign aimed at encouraging wine consumption by the glass, as the region faces declining exports, shifting consumer preferences, and growing competition from beer. The initiative, called “Bordeaux se met au verre” (“Bordeaux by the glass”), is being rolled out across approximately 100 bars and restaurants in the city. Each participating venue will receive a €250 promotional kit if they commit to offering at least three wines by the glass, including one organic option and one priced at €5 or less.

The campaign is being led by Bordeaux’s Green mayor, Pierre Hurmic, who said the goal is to modernize the image of Bordeaux wines and make them more accessible to younger consumers. “We want to rejuvenate the image of Bordeaux’s wines,” Hurmic said. “It’s also about making the people of Bordeaux and the four million tourists who come here each year more aware of the variety of our wines, not just reds, but whites, rosés and sparkling crémants.”

The move comes as Bordeaux’s traditional full-bodied red wines are losing ground to lighter styles such as Pinot Noir from Burgundy. At the same time, overproduction has forced some growers in the region to uproot vines due to falling demand. Younger French drinkers are increasingly turning to beer, which is often cheaper and perceived as more casual.

Christophe Chateau of the Conseil Interprofessionnel du Vin de Bordeaux (CIVB) said that changing habits in restaurants are also affecting wine sales. “Sales of bottles of wine in restaurants have fallen as people are drinking less and more now order glasses, especially couples when one wants red and the other white,” he said. “You see a lot of Bordeaux wines by the bottle on restaurant wine lists, but not so many by the glass.”

To support the campaign, the Bordeaux Wine School will offer training for restaurant staff on how to properly store and serve wine by the glass. The use of wine-on-tap systems is also being considered as a way to reduce waste and maintain quality.

British Airways Makes History: Prestige Cuvée English Sparkling Wine Takes Flight

British Airways announced last week that it will be the first airline to serve prestige cuvée English sparkling wines in First Class as part of its award-winning wine list this year.

BA is working with pioneering English sparkling wine houses including Nyetimber, Gusbourne and Sugrue South Downs, to offer a range of new sparkling options across its First Class and Business Class/Club World, available on a rotational basis.

The airlines has also carefully selected a rotation of prestige cuvée Champagnes for customers travelling in First and Business Class to enjoy at 35,000 ft featuring the return of well-loved Laurent-Perrier Grand Siècle.

“We are proud to lead the way in championing provenance and British originality, as we continue to work with the very best wine producers across England and beyond for our customers to enjoy both on the ground and in the air,” said Calum Laming, Chief Customer Officer, British Airways. “We have selected the highest quality of wines with our customers’ expectations in mind and more than a thousand of our incredible colleagues have undergone specialist training to deliver our award-winning wines through world-class service, every time they fly with us.”

The airline’s latest English sparkling wine and Champagne additions to its First and Business Class/Club World, include:

English Sparkling Wine

New additions in First Class

1086 by Nyetimber Rosé 2014 April – June
Gusbourne Fifty One Degrees North 2016 July – September
1086 by Nyetimber October – December
Sugrue South Downs Blend January – March 2026

New additions in Business Class/Club World

Digby Fine English’s Brut NV April – June
Gusbourne 2019 Vintage Rosé July – September
Hattingley Valley’s Blanc de Noirs 2019 October – December
Roebuck Reserve Brut 2020 January – March 2026
Digby Leander Pink Brut NV April – June 2026

Champagne

New additions in First Class

Laurent-Perrier Grand Siècle NV April – June
Lanson NOBLE 2008 and NOBLE Blanc de Blancs 2005/2008 July – September
Bollinger Grande Année and PN AYC18 October – December
Rare Champagne and Charles Heidsieck Blanc des Millénaires January – March 2026

Legendary Winemaker Gérard Bertrand Releases His Latest Book “Multidimensional Wine”

Gérard Bertrand has just released his latest book Multidimensional Wine. In his book, Gérard Bertrand presents more than just an exploration of wine; he offers an intimate journey into a life deeply entwined with the vine. As the proud inheritor of a winemaking legacy, Bertrand has built a global reputation by blending his family heritage with an ambitious goal to elevate the wines of Languedoc to the world stage. Bertrand invites you to discover how he has made a global impact while staying rooted in the traditions of his homeland, Corbières, France.

Multidimensional Wine is far from a technical guide to winemaking it’s a personal odyssey, a fusion of expertise and sensory experience, with each page resonating like a note in a symphony Bertrand shares the secrets of his craft with remarkable honesty, reflecting on biodiversity, biodynamic viticulture, and the role of wine in contemporary society. His narrative captures the true essence of his work and his lifelong passion for wine.

” Blending is the Everest of every winemaker, the vertical opera that every year requires questioning, preparation, and the conquest of a new face of the same mountain. There is nothing more beautiful, more exhilarating in this profession. “  Gerard Bertrand

About Gérard Bertrand

Gérard Bertrand is a renowned winemaker committed to viticulture in harmony with nature. Over the past 35 years, he has transformed his family vineyard in the south of France into a global benchmark for excellence and biodynamics, elevating the wines of his region to rank among the world’s finest. Gérard Bertrand is also the author of two previous books: Wine, Moon and Stars and Nature at Heart.

For further details: https://shorturl.at/mwlXs

Champagne Pairings for British Pie Week: Elevate Your Culinary Experience

One of the most delectable weeks of the year for me is British Pie Week! This tempting celebration happens during the first week of March!

Did you know that pie shops have been a staple of British culinary culture since the 18th century, especially in London and surrounding areas?

This week is the perfect excuse to enjoy your favorite pie and bottle of champagne – so grab your fork, dig in and have a sip!

Champagne’s versatility makes it the ideal match to a wide variety of pies. Here’s a guide to five champagne pairings with some of Britain’s favorite pies:

Steak and Ale pie with Champagne Brut: Champagne Brut is a classic option, but one that is multi-faceted, making it versatile and simple to pair with a variety of dishes. Champagne Brut pairs excellently with a traditional steak and ale pie due to the high acidity that cuts through the richness of the beef, malty ale, and flaky pastry, which cleanses the palette.

Chicken and Mushroom with Champagne Blanc de Noirs: The delicate richness of the creamy filling, with earthy mushrooms and tender chicken complements the more mature and solid structure of a Blanc de Noirs, which is exclusively made of dark grapes. It also tends to exhibit more red fruit flavours which can enhance the delicate taste of the chicken.

Traditional fish pie with Champagne Blanc de Blancs: A Champagne Blanc de Blancs, which is produced exclusively from white grape, tends to showcase a lighter body with citrus flavours that pair wonderfully with fish and seafood. The Champagne’s acidity also cuts through the creamy sauce and buttery mashed potato.

Shepherd’s Pie with Champagne Vintage: A hearty Shepherd’s Pie is a beloved British classic, rich with slow-cooked lamb, savoury gravy, and a buttery mashed potato topping. Such a pie deserves a Champagne that can match its depth and indulgence. A Champagne Vintage is the ultimate choice. With its layers of toasted brioche, roasted nuts, and ripe fruit, a well-aged Champagne Vintage not only complements the dish’s umami richness but also elevates it.

Blackberry and apple pie with Champagne Demi-Sec: A style currently growing in popularity, Demi-Sec Champagne has a slightly sweeter dosage at 32 and 50 grams of sugar per litre, which matches well with creamy, sweet, or rich dishes. The subtle sweetness of Champagne Demi-Sec complements the fruity richness of the blackberries and apples, enhancing the natural sweetness of the pie. The acidity also balances the sweetness, while the smooth, creamy texture works beautifully with the pie’s buttery pastry.

Source: Champagne Bureau UK