On the blogby Alfred

6 February 2020

1729: Ruinart, the oldest Champagne domain

by Pasquale Charland

To evoke the name Champagne without thinking of Ruinart is practically impossible. Almost 300 years of history is not commonplace. To enter the Ruinart universe in the very heart of Reims is to feel very privileged. All this impressive and long history, this majestic domain, the famous chalk, the splendor of the site itself, without forgetting the delicacy and the great reputation of its excellent champagnes recognized all over the world. In this grandiose environment, everything breathes beauty and luxury, refinement and finesse: art is everywhere.

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30 January 2020

Education and learning

by Baptiste Gissinger

When opening our first restaurant I put myself in charge of the bar and didn’t know much about spirits. But because I can get pretty obsessive I spent years studying what is now a profession. This is also through education that I gained most of my clientele. I made it my mission to get customers to enjoy something they said they didn’t by the end of the night. The idea behind the Rum Club of Quebec was also to educate people on how to drink rum, how rum is made and to open their minds on the different rums available around the world. With the growing demand on spirits I truly think that education should be a major priority to any brand along with transparency. 

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23 January 2020

The cost of wine

by Sébastien Légasse

In the world of wine, we can find almost everything and its opposite: from the 4 liter vinier to the bigger formats of vintaged champagne, including the bottle at $ 9 and the grand cru at $ 6,000. We can also understand that the rarity and prestige of the product will influence its price. Collectors of “labels” will give more importance to the known wines as they will be considered as a safe investment.

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16 January 2020

Domaine Chevalier, a Burgundy domain very close to Quebec

by Pasquale Charland

When we mention Domaine Chevalier, we are referring to Quebec and to Claude Chevalier, who is well-known and very present in Quebec. Claude is faithful with his visits of the province several times a year, to see more and more friends and of course to promote his products. During my visit, he was traveling home while I was traveling to his home. He has trouble staying put, according to her daughters. It’s Julie, her daughter who welcomes me after her call ended with Claude, in Canada precisely to learn about developments. Julie tells me their story.

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19 December 2019

Fortified wines

by Sébastien Légasse

For Porto wines, five grape varieties are chosen, especially to make quality products: Touriga Nacional, Touriga Franca, Tinta Barroca, Tinta Roriz and Tinto Cão. A sweet red wine is normally made, stopping fermentation when it reaches 5% to 9% alcohol rates. Since the fermentation time is reduced, strategies must be adopted to extract the color and tannins.

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19 December 2019

Life on the road

by Baptiste Gissinger

I’m writing this article from the front seat of my camper, from somewhere called “Fort Courage” in Arizona, an old abandoned gas station next to an abandoned Pancake House. The sun is slowly rising; I’ve poured myself a hot tea and put on some soft jazz music on the speaker. The mood is set and it feels a little surreal,  in terms of what life can bring and where it can bring you. 

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19 December 2019

Domaine Roux

by Pasquale Charland

Established in the beautiful little village of Saint-Aubin, Côte d’Or, Burgundy, the family has been growing vines since 1885. First of all, Louis Roux bought the first plot. His grandson Marcel, born in 1927, will play a major role in the development of the estate and will increase the area up to 25 ha in Saint-Aubin, Chassagne-Montrachet, Puligny-Montrachet, Meursault and Santeney. He is also the one who will push the marketing and the influence of the appellation Saint-Aubin everywhere in the world. Marcel’s three sons will join him later and create the Maison Roux.

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12 December 2019

Diseases and parasites

by Sébastien Légasse

The management of vine pests and diseases is always relevant, in a context of widespread motivation for a conversion to organic agriculture. It must be understood that not all vineyards are submitted to the same conditions to be certified organic. The presence of animals, insects and other diseases are the daily life of winegrowers; all this management  occurs before they even have grapes at maturity. These problems can lead to a decrease in grape production which inevitably affects grape quality.  

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12 December 2019

A gin that tastes the sun

by Baptiste Gissinger

When opening the Maison Livernois, in May I knew we would have to be ready for a great terrace season. So I built our first Gin with just that in mind. I knew our terrace would be filled with tourists spending their day walking the city under the sun. The beauty of creating a spirit for a specific occasion or moment allows you to imagine a drink and create from there. I imagined a tall glass full of ice with lemon slices and cold sparkling water. 

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12 December 2019

Quinta das Arcas Vinho Verde

by Pasquale Charland

In my visit of last September and October among the vineyards of the beautiful Vinho Verde region, there were plenty of these beautiful and unforgettable encounters. A stop at Quinta das Arcas was one, a family business founded in 1985 by Antonio Monteiro. Today, the company mainly focuses on producing fine wines in the region of Vinho Verde and Alentejo.

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10 December 2019

Private Edition – Glenmorangie ALLTA

by Eric Van Hove

In the upcoming days, if it is not already the case, the SAQ will sell the 10th edition of the “Private Edition” series of Glenmorangie called ALLTA. Each of the 10 products created by the “Director of Whiskey Creation” Dr. Bill Lumsden, is a discovery of a Scotch whisky manufacturing element.

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5 December 2019

Bubbles

by Sébastien Légasse

Despite its international reputation for quality, champagne is not the only one using this method to make bubbles. The Champagne specifications, which determine the requirements from the vine to the bottle, are one of the most rigorous, but the price is also higher. Other products using the Champagne method include Crémant, Italian Franciacorta and Spanish Cava. In all these cases, a second fermentation takes place in the bottle to obtain the sparkling effect. The variations are therefore to be found in the choice of grape varieties and the aging duration. Sometimes we find a cuvee that, for a much lower price, offers impeccable quality and complex aromas of bread and pastry, comparable to many high-end champagnes. However, the champagne vintages offers us products of a very high quality, giving us assured happiness!

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