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…spontaneously fermenting

I just can't get enough

photo

No, not the song (even though my wheels are spinning now). I just can’t get enough.. of Brignot. The wine maker who now lives in Japan but in a previous life made grapes ferment into masterpieces in the Jura (and in other places in France, although his Jura wines are the (best) shit). He’s not a dinosaur,  but his wines are legendary, rare and gigantic on an emotional level. I have a handful of favorite producers, as anybody does, and still when I taste the wines of Jean-Marc I feel immortal…sort of the way his wines taste.

I am not going to give you a lot of factual bullshit. Google the grape and the region if you want, but here is what’s important – what this wine tastes like. Once again my only regret.. it was only a damn half magnum..

Nose:  walnuts, flowers, yellow roses, limes, underlying minerals, lemon peel, pomelo, pansy

Palate: Taste is ducking good. Juicy. Character of Vin Jaune.  This 2004 Savagnin is balanced like hell. Still in place with acid, fruit and structure after 8 years and no “preservatives” like sulfur  You think that sulfur preserves a wine? bullshit. You know what preserves a wine? Good grapes preserve a wine, that’s it.

Dear Jean-Marc,

Please please please don’t stop bottling fermented grapes. Your fermented grapes are why I am what I am and do what I do.

Hugs,

Me

 

Category: 1 WINE, 3 TASTING NOTES, France, Jura, Molamboz, natural wine (100% living wine)

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Jean Marc Brignot

Hell yes!!
🙂

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Category: natural wine (100% living wine)

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“I’m Not Drinking Any Fucking" Pinot Noir!

Have you’ve seen the movie Sideways? If you haven’t, you’re missing out. This is a movie about wine, and at the same time, not about wine. If you have seen it, you should remember this part of the movie.  It helped boost sales of Pinot Noir in The States and of course decrease Merlot sales. I witnessed this phenomenon first hand. I vividly remember drinking a glass of wine at Lavanda Restaurant & Wine Bar in Palo Alto when this movie hit the screens. I also remember that the movie was showing right next door to Lavanda and after the movie let out, people often wandered in and ordered a glass of Pinot Noir.

It’s been 6 years since the release of this movie and everyone still talks about Pinot Noir. In fact, to most wine connoisseurs, there is no more seductive grape than the Pinot Noir.  We knew this before the movie, and we still know it today. I too am a sucker for the great Burgundian Pinot Noir.  It’s a grape that can truly seduce with aromas of raspberries, cherries, forest floor and even flowers.  The Pinot Noir’s high acidity gives the wine freshness and longevity.  When you drink a truly great Pinot Noir, it can make you smile.

This being said folks, it’s time to move on and say “I’m not drinking any fucking Pinot Noir!” It’s time to give other (red) grapes a chance. Other grapes that I often look to to seduce me and make me smile!  Even getting me to jump out of my chair!  So what grapes am I talking about? Which grapes am I drinking most often these days?? Read ON!! Read the rest of this entry »

Category: "I'm not drinking any fucking Pinot Noir!", 1 WINE, 9 WINE THOUGHTS, natural wine (100% living wine)

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Food & Wine Pairing – Jean Marc Brignot Biojô Nuovo ;-)

THE WINE:

Crêt de Ruyère/Cathy & Jean-Luc Gauthier Biojô Nuovo 😉 – Beaujolais Nouveau 2009
Wine maker:  Jean Marc Brignot
100% Gamay
Burgundy (Beaujolais), France
12.5% Alcohol
Price (approx) in Norway:  130,- NOK ($20)

THE FOOD:

Slow cooked pork neck
Tomato salad, capers and onion
Pork juice and fresh herbs

What? Serving a Beaujolais Nouveau in June?! I’ve done stranger things, but I have to tell you that this Nouveau needed some time in bottle after release (released in Norway in March of this year).  Gorgeous, healthy fruit give this wine an incredible structure that stands up nicely with this course. Ripe acidity keeps up with the pork fat and the mild tannins clean up nicely. A really surprisingly good pairing, and just right for Spring!

Category: 1 WINE, 2 Main Course, 6 FOOD & WINE PAIRING, natural wine (100% living wine)

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My Top 9 List – February 2010

I thought that publishing my top 9 list would be fun for people to see and also for me to look at in the future to see if my favorites remain my favorites and also to watch my moods change!  Why is it a top 9 list instead of a top 10 list?  Why not?   For now, the wine style I can’t seem to get enough of is that lightish red colored, fresh and slightly CO2’d wine sitting at between 11 and 12% alcohol. Wine number 2 is a good example of what I am talking about (although the last bottle I drank noted an alcohol of 12.5.5% – there’s no mistake in my post, this is exactly the way it was printed on the label)!  (I have left out vintages because I didn’t feel that they were necessary here.. )

  1. 1.  Frank Cornelissen Munjabel Bianco
  2. 2.  Jean-Marc Brignot Rayure
  3. 3.  Camillo Donati Rosso della Bandita
  4. 4.  Laureano Serres Montagut Vinyes Arrencades Blanc 2008 *
  5. 5.  Maison Pierre Overnoy Arbois Pupillin
  6. 6.  Domaine Le Mazel Cuvée Raoul
  7. 7.  Camillo Donati Malvasia Secco
  8. 8.  Domaine Griottes P’tite Gâterie
  9. 9.  Jean-Pierre Robinot Concerto d’Oniss

* (I noted the 2008 vintage here because this is the first and only vintage of this wine I have ever tasted.)

Of course I have many more favorites and could have made this list quite long… but these are my favorite 9 for now!

Category: 1 WINE, 9 WINE THOUGHTS, My Top 9 List, natural wine (100% living wine)

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Unfiltered Wines & Deconstructed Grapes

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And along came natural wines. Pure, fermented “grape juice”. I find it difficult these days to drink wines that I can see through.  I’m not saying I want to have a glass of super-dark, jammy, inky wine.  In fact, I like wines that are lighter in 2009-11-06_24702009-11-06_2499color and fresher in taste.  What I am actually saying  is, I prefer my wines to be totally unfined and unfiltered.  I love cloudy wines, wines with bits and pieces of “deconstructed grapes” floating around freely. A glass of wine that I can’t see through because of the living particles afloat in the glass.  I believe that fining and filtering a wine is partly to blame for the “death” of a wine, along with over-sulfuring. Read the rest of this entry »

Category: 1 WINE, 9 WINE THOUGHTS, natural wine (100% living wine), Unfilterd Wines & Deconstructed Grapes

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Natural Wine Makers in France – Part I – Domaine Griottes

On my recent trip to France, I dove head first into the natural wine world, meeting with some of the greatest wine makers making wine today.  Between tasting the wines of these “hero’s” of natural wine at the various natural wine bars in Paris, to visiting them at their “domains”, I got to better understand their wines and the people behind them. I would like to apologize in advance for the quality of these photos!

 

The "Wine List" at Racines, Paris

The "Wine List" at Racines natural wine bar & restaurant, Paris

Monday, November 2nd 2009

2009-11-02_120097222009-11-02_12009723After having lunch with Jean-Marc Brignot (Jura) at Racines in Paris, where we consumed a 2002 skin-macerated Riesling from Alsace produced by Gérard Schueller with a gorgeous plate of pork, we headed for the Loire Valley. Our destination was Domaine Griottes, an approximate 5 hour drive south and West of Paris.  Since their wine “P’tite Gâterie” (here’s a tasting note for this wine) had been on my wine list for the past 6 months, this was a visit I was looking forward to.

Domaine des Griottes label detail with logo

Domaine des Griottes label detail with logo

Domaine Griottes is located in the small village of Saint Lambert du Lattay. Located in the Loire Valley (within the Anjou appellation) about 26km south of Angers, 175km from the West Coast. Patrick Desplats & Sébastien Dervieux are growing and making delicious wines from an almost unheard of local variety called Pineau d’Aunis.  A grape that made wines consumed by the nobility between the 13th and 15th centuries, it has almost completely disappeared from the Loire Valley save for some brave & passionate wine makers like Patrick and Sébastien. The grape produces some of the most exciting spicy red wines with aromas of grapefruit and pencil shavings. In my opinion, Domaine Griottes make some of the best examples in the Loire Valley from this grape. (Griottes also produces whites from the Chenin Blanc grape). All work in the vineyards and harvesting is done by hand with the help of Patrick’s ageing horse, Caroline.  Grapes are subsequently fermented in fiberglass. The P’tite Gâterie is then bottled, while the rest of the red cuvée’s and the whites spend some time in oak after fermentation. Although the use of oak is moderate and these wines are great, the oak is detectable and not entirely to my palate.

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Patrick Desplats

We arrived around 2100 (9pm) and were quickly greeted by a very outgoing Patrick Desplats, a table full of things to eat

naturally fermenting apple sauce

naturally fermenting apple sauce

and of course wine by the magnum pouring.

We tasted all of the wines from previous vintages. Stunning wines all the way through the gamma, even the oak-influenced wines had stunning fruit qualities that could have only come from extremely healthy grapes that were subsequently spontaneously fermented, aged and bottled without even a milligram of sulfur! My kind of wines.

Drinking wine from a bull's horn!

Drinking wine from a bull's horn!

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Tuesday, November 3rd 2009

Homemade herbal and flower teas

After a good night’s rest at Patrick’s house, we came down for a nice breakfast where we got to sample some of his home-dried natural teas made from various flowers and herbs growing in his yard.  Very inspirational!  We then headed over to the vineyards to see where his Pinea d’Aunis and Chenin Blanc was growing. In some of  their vineyards, the two grapes were growing together, side by side.  We shared a glass of wine with Patrick as we looked over the Loire Valley and talked about the nature and how passionate he was about what he was doing and the nature around him.  He and Sébastien had actually purchased a piece of forest separating his vineyards from the vineyards on the other side of the river. He wanted to keep the conventionally farmed vineyards as far away from his as possible.

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As the sun began to set, we headed over to his winery and sampled his 2009’s directly from the fiberglass tanks. The fermentation was just finished. At this time, his 2009’s seem to be stunning. Fantastically concentrated wines with incredible amounts of structure while they were still light and fresh.  His P’tite Gâterie (which is a blend of Pinea d’Aunis, Gamay and Grouillot, the amounts, and grapes, varying from vintage to vintage) will be bottled directly from the fiberglass tank it was fermented in. His other cuvées like La Griotte, will spend some time in oak before being bottled. After tasting the current vintage and as we headed towards the door to leave, we noticed a tank of SO2 hanging from the ceiling where Patrick had placed it to express his dislike of sulfur!

Sulfur tank hanging from the ceiling!

Category: 1 WINE, 2 PRODUCER PROFILE, 9 WINE THOUGHTS, Domaine Griottes - Loire Valley, France, Events, natural wine (100% living wine), Natural Wine Makers in France

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About

About
Vinosseur is the company name of sommelier Joseph R. Di Blasi. Vinosseur.com is his web page where he writes about wine, food, restaurants and other gastronomic experiences.

Joseph has a special place in his heart for quality wines from the old world, especially France & Italy, with a strong focus on Organic, Biodynamic and Natural wines.

Joseph grew up in Italy and California, but left The States in 2002 and now resides in Poland.

Get in touch

Joseph would love to hear from you! You can contact him by email at vinosseur@gmail.com