News from the vineyard 4/22/20

In Burgundy, the vines are growing quickly. An early growing season especially in the Cote de Beaune means that some vines are already showing mini grapes. Winemakers are now hoping for some rain for the vineyards. After an élevage of 18 months, most domains of Burgundy are bottling the 2018 vintage in their cellars. Domaine Matrot, in Meursault, finished bottling the 2018 on 21st of April.

Domaine Yvon Clerget, Volnay 1er Cru Carelle sous la Chapelle

What's Pressoir Drinking? Mastroberardino Greco

April 22, 2020
by Justine Puaud

I miss traveling!! That is why this weekend I brought Italy to us! Homemade pasta a la vongole with a delicious Greco from one of the best winemaker family in Campania : Mastroberardino. Campania is the “shin” of Italy’s boot next to Napoli. This less known wine region produces great white wine. Greco is like Riesling. It can make excellent wines from dry to fully sweet. Mastro was a dry Greco, fresh and floral with a lively acidity. Perfect pairing with seafood.

What's Pressoir drinking? Domaine Bernard Moreau & Fils, Chassagne-Montrachet 1er Cru Les Chenevottes 2011

April 15, 2020
by Edouard Bourgeois

In my opinion, Alex Moreau is one of the top winemakers in Chassagne-Montrachet. His premier cru les Chenevottes displays a beautiful richness and depth. It made an ideal partner for lobster.

What's Pressoir cooking? Rye starter

April 15, 2020
by Edouard Bourgeois

The alcoholic fermentation is what makes wine a fascinating product. Of course, beer but also Kimchi, Kombucha and even chocolate are other products of this magical phenomenon. These days, more and more people have been making their own bread while stuck at home. Here again, fermentation is key, and, just like wine making, the origin of the yeast and its strain will determine the flavors in the bread. Cool right? “At home, I’ve been working on sourdough starters, also affectionately called “mothers”. It makes for fluffy Pizza dough, flavorful gnocchi and orechiette, and of course, bread!