On the blogby Alfred

18 June 2019

Jean-Claude Boisset: Five Years Later

by Pasquale Charland

In 2014, during my last visit to the Jean-Claude Boisset domain, the winemaker Grégory Patriat was excited to let me know about the grandiose project that would forever change the face of the domain. The works were only starting and, even then, we knew that it would be something unique, notably by choosing Frédéric Didier as the architect of the project (he was in charge of the renovation project of Versailles), and the geobiology consultant in the person of Georges Prat – it was their first winery project. Originally from Burgundy, they associated their competences in patrimony and heritage to create a contemporary, yet traditional winery, between “vineyard and city”.

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11 June 2019

Demystifying Burgundy Wines: How to Find the Best Value Products

by Pascale Lemieux

Around 183 million bottles are produced every year in Burgundy and one bottle out of two is exported. This illustrates the demand for these wines all around the world. In Québec, we are one of the best markets for these products. If China is mostly interested in prestigious and rare wines (Grands crus), we are mostly interested in wines originating from all appellations of Burgundy. Indeed, from all of the wines produced in the region, 1% of all products come from Grand cru appellations, 10% from Villages Premier crus, 37% from Villages appellations and 52% from Regional appellations.

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4 June 2019

The only time that counts is the time spent in the cellar

by Le Coureur des Bois Bistro Culinaire

Located in Beaune, the Maison Camille Giroud has always maintained its tradition of fine wines, by the quality of its aging processes. By buying musts and finished wines, the aging process has always produced wines that could stand the test of time, with a strength and a structure that allow them to age in cellars for very long periods.

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28 May 2019

Gift Ideas for Father’s Day

by Eric Van Hove

Father’s day is a period where a large amount of ties are sold in stores around the globe. This is good for the dads that are truly happy to receive one, but for those that love whisky, there exists numerous interesting options. Here are four original gift ideas to offer to your father (or to yourself) for Father’s day.

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22 May 2019

What if this happy event would happen everyday?

by Guy Doucet

Earlier this week, BBC published an article about customers sitting at the bar of a Hawksmoor restaurant. They were mistakenly offered a bottle of Château Le Pin Pomerol 2001, worth £ 4,500 or just over 7500 Canadian dollars. The happy customers had ordered a bottle of Château Pichon Longueville Comtesse de Lalande which is worth £ 260. Major media organizations around the world, including the Journal de Montreal in Quebec, picked up on this event.

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21 May 2019

Rosé Wines Are Not Trivial Products

by Pascale Lemieux

After being so eagerly awaited, the beautiful weather has finally arrived! What better to accompany our happy hours outside than a thirst quenching, fruity and crunchy rosé! This type of wine can be extremely simple, but can also showcase strong personality, a quality shown by the products originating from the Bandol or Tavel appellations. It is not surprising that these types of products are more and more popular upon consumers.

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7 May 2019

Peter Michael, Great Wines and Poppies

by Le Coureur des Bois Bistro Culinaire

Like many other wine estates of the New World, the story of Peter Michael Winery is a very young one. It hasn’t been forty years yet since the consecration of this project that lived through the one whose house bears his name, Sir Peter Michael. If French wines had already seduced him, it was love at first sight that awaited this wise British during a concert in California; because even though Peggy Lee’s deep voice had everything to intoxicate him, it’s his glass of wine that will forever change his life.

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30 April 2019

The First Second Time with a Whiskey

by Eric Van Hove

It’s no secret, the first time you taste a product can be decisive in your appreciation of it. Through the events and tastings that I organized, I realize that many have had bad experiences at their first approach with whiskey. So, what if we took the time to remake it?

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16 April 2019

In April, a celebration of the Loire Valley wines in Quebec City

by Pascale Lemieux

This year, for the ninth edition, the Festival Québec Exquis is happening in Quebec City from the 6thto the 20thof April. For this occasion, chefs from various participating restaurants are teamed up with local producers to elaborate value menus (for lunch and/or dinner) to popularize the richness of local products. All of this is also in addition of a food and wine pairing by the sommelier of each individual restaurant with the theme being, for this specific year, the wines of Loire Valley. This is an ideal opportunity to discover and taste wine of this mythical winemaking region known as the “jardin de la France” and that is also a UNESCO World Heritage Site.

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9 April 2019

Everything There is to Know about Residual Sugar in Wine

by Pascale Lemieux

Since 2015, the sugar level of the product must be indicated on the price label of the bottle in SAQ stores and on the website, alongside the technical sheet. Is this a trend that will pass or is the healthy trend something that is now more important than many other factors in the selection of a wine by consumers? It is important to note that the residual sugar level of a product is one of many factors that should be kept in mind when analyzing a wine.

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3 April 2019

Is artificial intelligence in the restaurant industry eliminating jobs in the process?

by Guy Doucet

For starters, the answer to the question is no, artificial intelligence (AI) will not eliminate the majority of the jobs in restaurants. It will allow concentrating of the human resources to the product and to the various more strategic tasks, allowing the AI to take care of the less strategic ones. The result is more profitable operations and better-remunerated jobs. With the constant presence of the workforce shortage problem, these new technologies will contribute to save many local businesses that are going to be able to operate with a lower amount of employees earning higher salaries. These employees will then be able to better focus on the quality of their products and their service.

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2 April 2019

A “bubble” of history: Ruinart

by Le Coureur des Bois Bistro Culinaire

How can a celebration or romance be represented with an image? Through a thousand different ways, you would say; and I could only agree! But if I mention Champagne? A cliché? No, more so a classic! Honestly, who could refuse a magnificent sparkling wine to celebrate an event? These products have been accomplices of our most important occasions for almost 400 years. It is true for Champagne, but specifically for Ruinart, the first domain of the region.

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