JOLI COEUR n.
INGREDIENTS
Raspberry, blackcurrant, Timut pepper, black tea.
THE GEM adj. and n.
INGREDIENTS
Apple, pear, green tea, elderflower, verbena.
LE TOMBEUR noun
1. Someone who easily seduces, who accumulates conquests:
"The ace of musette dance, the heartbreaker of popular balls" (Renaud).
2. An intense, fruity, and spicy cocktail
Ingredients Dark rum, white rum, passion fruit liqueur, ginger liqueur, orange juice, cardamom bitters, lime juice, homemade vanilla kiwi syrup.
LE NEGRONI noun
1. In 1919, Camillo Negroni asked the bartender to enhance his classic Americano with gin... and voilà!
2. A bitter, strong, and botanical cocktail.
Ingredients Organic French gin, Pineau des Charentes vermouth, Campari.
LE VELOURS noun
1. Profit, money earned, particularly in gambling: "Without a doubt, the girls could make a bit of velours" (Boudar).
2. A deep, fruity, and tangy cocktail.
Ingredients Organic French vodka, blackberry liqueur, blackcurrant liqueur, organic lemon juice, homemade verbena cordial.
In the cellar, this cuvée was vinified without sulfur and using indigenous yeasts, that is to say, already present on the estate's grapes and therefore able to reveal all the typicity of their terroir.
A very fine wine from Christian Gourgourio, who here signs a great vintage!
-------------------------------------------------
Appellation: AOP Côtes de Bourg
Grape variety: 60% Malbec, 40% Merlot
Certification : Organic, natural wine
Application:8 years
Alcoholic content : 13%
Service temperature: 16-18°
Eye: deep
Nose: rich with notes of spices (pepper), fruit (Bigarreau cherry), white flowers, all enhanced by chocolate notes
Vin de France Blanc - Coup de Coeur
Tasting : A 100% Colombard cuvée, with a delicate nose of exotic fruits. The palate is smooth with notes of pineapple and candied mango. The finish is fresher with citrus zest.
Food & pairings wines : Ideal with a dessert like a roasted apple, brioche perdu and quince sorbet.
Alcohol content
Rolle: 2%
Grenache: 17%
Cinsault: 59%
Syrah: 20%
Mourvèdre: 2%
Dress: Salmon
Nose: Complex of citrus, flowers and exotic fruits and slightly liquorice
Mouth: fresh, full and rich, beautiful presence
In the cellar, this cuvée was vinified without sulfur and using indigenous yeasts, that is to say, already present on the estate's grapes and therefore able to reveal all the typicity of their terroir.
A very fine wine from Christian Gourgourio, who here signs a great vintage!
-------------------------------------------------
Appellation: AOP Côtes de Bourg
Grape variety: 60% Malbec, 40% Merlot
Certification : Organic, natural wine
Application:8 years
Alcoholic content : 13%
Service temperature: 16-18°
Eye: deep
Nose: rich with notes of spices (pepper), fruit (Bigarreau cherry), white flowers, all enhanced by chocolate notes
Vin de France Blanc - Coup de Coeur
Tasting : A 100% Colombard cuvée, with a delicate nose of exotic fruits. The palate is smooth with notes of pineapple and candied mango. The finish is fresher with citrus zest.
Food & pairings wines : Ideal with a dessert like a roasted apple, brioche perdu and quince sorbet.
Alcohol content
Roll: 2%
Grenache: 17%
Cinsault: 59%
Syrah: 20%
Mourvèdre: 2%
Dress: Salmon
Nose: Complex of citrus, flowers and exotic fruits and slightly liquorice
Mouth: fresh, full and plump, beautiful presence
Food & Wine Pairing: Shrimp skewer with paprika
Montlouis-sur-Loire A La Source Damien Moyer is served at a temperature of 9°C. This wine pairs perfectly with the following dishes: Seafood, Grilled sole.
Vintage rating:17/20.
Domain:Champagne Drémont Marroy
Winegrower:Drémont Marroy
Situation:Located in the Marne valley in Charly-sur-Marne
Cuvée: “Blanc de Méandre” - AOP Champagne
Grape variety:Chardonnay
Tasting: It is a Champagne which reveals gourmet and pastry notes, we discover delicate aromas of vanilla and fresh almonds with more fruity notes which evoke pear, mandarin and stewed fruits.< /span>
Ideal for a refined aperitif, petit fours, cooked pressed dough
It was the parents, Jean-Louis Drémont and Françoise Marroy, who planted the majority of the vineyard by hand, year after year, increasing from 1 to 7.5 hectares. Today it is the children who have taken over the estate in order to perpetuate the tradition.