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Weekend is finally here •••••••••••••••••••••••••••••••• Use the tag #onthewine for a chance to be featured! ••••••••••••••••••••••••••••••••• #wine #vino #traveler #sommelier #sommlife #viticulture #vinyard #vineyardviews #wineyards #travelblogger #glass #nature #winelovers #winerylovers ••••••••••••••••••••••••••••••••• @paolalicciardello

The Durup Family started back in 1560 but wasn’t always situated in Maligny. Jean Paul’s grandfather was originally from villy and was the first of his family to cross the Serein River and establish in Maligny with his grand-mother. At that time the vineyard was quite small and it wasn’t until Durup Père started to take interest in the different parcels that the estate truly developed. He was called the vines fool as he was looking at the places that were impossible to work. The most abrupt slopes and arduous vineyards. The Maligny properties cover 170 hectares over the commune of Maligny and other parts of Chablis. It is now the largest estate in the appellation. The estate ferments and matures their wines in stainless steel without the use of wood to keep the historic & organoleptic Chablis identity. The latest vintages in Chablis were catastrophic. 2015 was a close one, most producer were lucky enough to harvest before the hail, but others like Château de Maligny were hit only 3 days before their scheduled harvest. 2016 was strongly affected by frost and hail that destroyed a huge part of the yield. 2017 was as cold if not more, the frost came right when it shouldn’t and buds couldn’t keep up with it. On the other hand, 2018 is the light at the end of the tunnel, an immensely rich and textured vintage that is said to be magical & more than welcomed financially for the estates. After all, our world doesn’t deserve a Chablis shortage, ever. The tough alone is dreadful. There’s always protection options like sprinklers or ‘Bougies’ that you light up between the vines, but as Mr. Durup says : “We don’t worry about the protected parcels, but the ones that aren’t.” Chablis is a delicate matter. La vigne de la reine 2017 This plot is located in a very narrow valley (also called Mignotte valley) in which a particular micro-climate prevails. The sun's rays hit the poor stony ground of the valley, which stores this heat to restore it to the bunches. This Chablis is floral and mineral altogether with a pure vibrancy and rich flavors. Flexible & elegant.

Mother’s Day spread . Is it really a celebration if there’s no wine and cheese? . . #happymothersday #mothersday #sunday #winelover #wine #winetime #winemoment #wineoclock #ilovewine #winelovers #wines #winegeek #somm #sommlife #winetasting #wineglass #winepairing #instawine #wine_inspires #winenow #winestagram #winelife #redwine #malbec #cabernetsauvignon

Rosé season is right around the corner, and we have four delicious options for you! L to R: Sky Vineyards Zinfandel Rosé from Napa, Chateau Ollieux Romanis’s Grenache & Cinsault Rosé from Corbieres, Luigi Giordano Brut Rosé made from Nebbiolo out of Piemonte, and in my glass from our tap: ONX’s Tempranillo Rosé from Paso Robles. Try one (or all!) of them on your next visit, and see how these varietals and regions create very different expressions of rosé!

Vom Boden “Pur” Muller Thurgau @vomboden . : Bright gold with an orange glow. Tart & tangy citrus funk. So many citrus fruits, lots of zest, peels & feeeeelssss. Grapefruit juice, orange peel and lemon zest. Fine tannins that coat the tongue and linger. . Found this Biodynamic & Organic gem @thewinebottega In Boston 3-4 day fermentation on the skins, then pressed. The wine is then moved to a 1000 liter clay tank and 30-40% of the skins are added back in #orangewine #naturalwine

1961 has long been in the shadows of 1962 in Burgundy, just the opposite of what happened in Bordeaux. In recent years the superior structure of 1961 is paying off in Burgundy and many 1961s are still alive & kicking while their 1962 counterparts are starting to fade. This 1961 Bonnes Mares from Joseph Drouhin wasn’t a perfectly stored bottle but still very enjoyable with enticing notes of rose petals, raspberries as well as forest floor & ceps. #josephdrouhin #bonnesmares #chambollemusigny #pinotnoir #legend #burgundy #bourgogne #borgoña #cotedor #wine #winegeek #winelover #winetasting #winestagram #instawine #instagood #instafun #sommelier #sommlife #vino #vin #grandcru #winetime #wineoclock #finewine #rarewine .#terroir #winelife #winenight #winecollector

Da un po' non mi capitava un sedimento così importante! Ma di cosa si tratta? Vuol dire che questo vino, prima di essere imbottigliato è stato "pulito" poco dei suoi costituenti instabili. Quelli che vediamo sono tartrati. Oltre ai tannini che hanno polimerizzato con le sostanze coloranti, gli antociani, ed hanno formato una molecola più grande diventanta insolubile così da depositarsi sul fondo. Dopo aver bevuto a me piace toccarli sentendo, il più delle volte, la granulosità dei tartrati. Insomma, tipo i bambini, mi ci diverto. E tu che fai quando capita? Ti da fastidio trovarli nel bicchiere? Buona domenica ragazzi! -———————- #enodiscovery -———————- I haven't found such an important sediment for a while! But what is it? It means that this wine, before being bottled, was "cleaned" short of its unstable constituents. Those we see are tartrates. In addition to the tannins that have polymerized the anthocyanins with the coloring stuff, and have created a larger insoluble molecule so to be settled on the bottom. After drinking I like to touch them feeling, most of the time, the granularity of tartrates. In short, I enjoy playing with them like a child And what do you do when it happens? Do you mind finding them in the glass? Have a good Sunday guys! Follow @enodiary Use #enodiscovery #wine #deposito #sediment

ENGLISH BELOW ~ Nous avons fait de superbes découvertes durant ce week end en Côte des Bar ! Si je devais résumer notre séjour en deux mots : convivialité et authenticité, deux belles valeurs que vous avez pu voir dans mes stories Merci à tous ces vignerons pour leur gentillesse et leur beau travail Je vais ici faire un focus sur Delphine, quatrième génération des champagnes Louise Brison. Leur particularité ? Ces champagnes tantôt 100% Chardonnay, tantôt 50% Chardonnay & 50% Pinot Noir sont élevés en fût de chêne - j'ai adoré Nous avons eu la chance de déguster ses cuvées sur des accords mets-vins fins et originaux : Terrine d'aile de raie aux câpres et asperges vertes sur son magnifique Champagne Brut Tendresse Millésimé 2011 Suprême de poulet à la duxelle de champignons sur l'impressionnant Champagne Légende 2002, véritable pépite Chaource (fromage Champenois) et Soumaintrain (fromage Bourguignon) sur le généreux Champagne Légende 2005 Et encore, il ne s'agit que d'un extrait Merci Delphine et sa team de vignerons @empreintescotedesbar, dont je vous reparlerais très bientôt . . 〰️〰️〰️ . . ~ During our trip through the Côte des Bar, we had the chance to discover @champagnelouisebrison 's marvelous wines during a complete food & champagne pairing diner : To begin with, skate wing terrine with capers and green aspargus with the marvelous Champagne Brut Tendresse Millésimé 2011 Chicken supreme and mushrooms with the magnificent Champagne Brut Légende 2002, a true gem Chaource (cheese from Champagne) and Soumaintrain (cheese from Burgundy) with the generous Champagne Brut Légende 2005 And that's only a part of all the wonderful things we've taster Thanks a lot Delphine and her team @empreintescotedesbar, I'll tell you more about them very soon

I knew I had to share this with you all, but there’s a major part of me that wants to hoard it all for myself! This is Ratafia de Champagne. The base wine is a blend of the grapes of Champagne (Pinot Meunière, Pinot Noir, and Chardonnay), and it is then fortified with a brandy from the region. It is aged for at least 7 years, and spends several of those years traveling through a Solera system. It is extremely rare to see in the United States, which is such a shame because it is absolutely stunning. Notes of dried apricots, orange marmalade, toasted nuts, spice, roses, overripe tropical fruits, and figs are just a few of the things I pull out of this luscious Ratafia. Come in and have a glass with some cheese, or just by itself as dessert. You had better get here quickly though, before I run off with these bottles! No, really...