Wines like America and America likes wines.

Wines like America and America likes wines.

Depuis que Christophe Colomb a découvert le nouveau monde, l’importation de nouvelles cultures a vu ouvrir de nouveaux horizons quant à l’avenir du vin. Tout d’abord avec les premières importations de vins portugais par les colons, puis par l’apparition de la viticulture notamment grâce aux multiples missionnaires franciscains qui ont contribué à la plantation de la vigne partout aux USA.

En Californie, c’est au XVIIIe siècle que les premiers colons s’installent dans la Napa Valley mais ce n’est qu’à partir de la grande épopée de la ruée vers l’or que le vin devient un produit recherché. Or il est, à ses débuts, produit avec des vignes de faible qualité, et ce n’est qu’à partir de 1830 que des pionniers fondent le « comté de Sonoma » qui permettra de rédiger une législature prônant ainsi l’importation de cépages européens et l’assemblage prédéfini selon le modèle du vieux continent. IMG_0490

 

Les cépages du vieux monde

Comment les cépages du vieux monde ont pu se développer aussi bien en Californie ? Il faut savoir que la côte pacifique possède un climat plutôt méditerranéen avec des hivers doux et des étés chauds alors que la vallée central est très chaude et sec. Se trouvant également sur des plaques sismiques, les reliefs permettent ainsi la culture en pente tel que dans la vallée du Douro. Le sol y est volcanique et sédimentaire, ce qui contribue d’une part à la qualité de la baie et d’une autre à la minéralité du vin. Toutes ces conditions ont permis aux nombreux cépages européens de bien s’implanter et d’y donner des vins « d’influence » européenne tout en continuant à se bonifier année après année concurrençant ainsi les vins du vieux monde.

C’est d’ailleurs à la fameuse dégustation du Jugement de Paris en 1976 que la Californie a prouvé au monde qu’elle était arrivée maintenant au même niveau que les meilleurs du vieux Monde.

Les cépage populaires : Chardonnay et Cab

Avec des conditions assez irrégulières sur les pas moins de 11 vallées que compte la Californie, de nombreux cépages d’origine européenne s’y adapte parfaitement. Pour les rouges, le cabernet sauvignon R, qui représente 15% de la production mondiale. Pour le blanc, le chardonnay B est de loin le cépage le plus produit au USA. D’origine bourguignonne, il est souvent vinifié dans des barriques de chênes français où il donne un goût plus opulent ou beurré, très apprécié chez les californiens alors que les québécois préfèrent des arômes plus fruitées.

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La tendance est au rosé, avec une mise en valeur du packaging.

Festivals des vins de Californie à Montréal. 

C’est au Marché Bonsecours que s’est déroulé la dégustation des vins de Californie. Parmis les « iconic wines » de la Californie, nous avons eu la chance de rencontrer les gens de Wagner Familly et son fameux Caymus.

À noter que maintenant les opulents Cabernet Sauvignon ou Zinfandel laisse une place grandissante à d’autres cépages comme la petite Syrah. Exemple ce vin de Wagner Familly le 2015 Conundrum. La complexité et l’équilibre des vins produits en Californie est tout à fait remarquable. Nul doute que la Californie va continuer son travail qualitatif et le perfectionnement de l’expression de son terroir.

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Marché Bonsecours dans le Vieux-Port de Montréal.

 

 

Wines like America and America likes wines.

Since Christopher Columbus discovered the new world, the importation of new cultures has opened up new resources for the future of wine. First of all, with the first Portuguese wine imports by the settlers, followed by the emergence of viticulture thanks to the many Franciscan missionaries who contributed to the planting of vines throughout the USA.

In California, it is in the eighteenth century that the first settlers settle in the Napa Valley but it is only from the great gold rush that the wine becomes a sought product. But it is, at its beginnings, produced with low quality vines, and it is only from 1830 that pioneers founded the « county of Sonoma » which will allow to draft a legislature thus advocating the importation of grape varieties and the predefined assembly according to the model of the old continent.

Old world grape varieties

How old continent’s grapes could grow in California? You should know that the Pacific coast has a rather Mediterranean climate with mild winters and hot summers while the central valley is very hot and dry. Also located on seismic plates, the reliefs allow the cultivation on slopes such as in the Douro Valley. The soil is volcanic and sedimentary, which contributes on the one hand to the quality of the bay and another to the minerality of the wine. All these conditions have allowed the many European grape varieties to establish themselves and give them wines « of European influence » while continuing to improve year after year, thus competing with the wines of the old world.

It was at the famous tasting of the Judgment of Paris in 1976 that California proved to the old world that it had now reached the same level as the old world.

Popular grapes: Chardonnay and Cab

With quite irregular conditions on the not less than 11 valleys that California has, many varieties of European origin fits perfectly. For the reds, Cabernet Sauvignon R, which accounts for 15% of world production. For white, Chardonnay B is by far the most produced variety in the USA. Of Burgundy origin, it is often vinified in French oak barrels where it gives a more opulent or buttery taste, very popular among Californians while Quebecers prefer more fruity aromas.
California Wine Festivals in Montreal.

It was at Marché Bonsecours that the tasting of California wines took place. Among the iconic wines of California, we had the chance to meet the people of Wagner Familly and his famous Caymus.

Note that now opulent Cabernet Sauvignon or Zinfandel leave a growing place for other grape varieties such as the « Petite Syrah ». Example this wine of Wagner Familly the 2015 Conundrum. The complexity and balance of the wines produced in California is quite remarkable. No doubt that California will continue its qualitative work and perfecting the expression of its terroir.

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Our favorite wine tasted in California Wines Festival
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The Future of Wine Innovation was in San Francisco @BonAppetech

I am very humble and proud of being part of the startup contest organized by  33entrepreneurs for 33USTour in San Francisco for their Food & Beverage Grande Finale. It was not only challenging to achieve the work to be done and make it happen, but you also come out of this changed!.. People were very friendly but serious about their thing (yet competitive with 100 000$ prize money!) all wishing to disrupt how we do things rather than come up with a radically new stuff or gadget. This creativity and energy was palpable and we are thankful to have taken place in this pioneer conference, that I predict and hope will result in a long term movement.






The chosen Startups went through #33entrepreneurs as well as #BonAppetech. As I missed the first wave being only second in Montreal for the 33USTour, I had to hit the battleground again to be part of the Grande Finale in California ! We practice our pitch and play to our strength like the tagline of the contest suggests!
BE AUTHENTIC
We knew technology and product were good, but it’s how you explain user benefits the trick. So we asked our customers! 
TOP LEADERS AND THINKERS















The future of wine may not be e-commerce and who is going to be the next amazon of wine? First because it might be simply be Amazon itself (with drones with obviously Cellier Domesticus technology inside). The Uber of wine shopping is not exciting, it is as most convenient for the distribution chain of value. For the sustainability of certain grape or even vineyards we need to have a better use of our ressources and energy. Climate and wine industry depend on it.
ANALOG MAY DISRUPT DIGITALWe don’t really dream of Drones delivering bottles of wine to our door. Why, because it’s human being at the vineyard, in a caviste, a restaurant or by friends pouring the wine and sharing their experience that makes it enjoyable and very unique. Drinking wine is a face to face thing. That global experience about wine makes it so divine. In my opinion Vino Volo the airport wineshop nailed it with understanding that the staff must be trained and communicate well about wine. Even in an airport    
TRUE ADDED VALUE & ETHICAL PURPOSE

Hit the wave of change! Let’s play with the power and goodness of nature.



GO AND FIGHT FOR IT





Now through the back door by directly applying to San Francisco, we were back on the game.
Competitors and jury expectations were even higher than Montreal in July. Finally the welcome of the attendees or other startups was really overwhelming during the two days. I really enjoyed it and learned that the best is simply stay closer to my instincts.


After 500 candidates and 10 cities, only 80 startups were also part of that contest. It is very challenging and clearly very instructive to discover what are the over innovations and visions of people from Korea or Germany. The venue was at the Innovation Hangar next to the beautiful Palace of Arts in San Francisco.


GET INSPIRED


The first place in our heart goes to one of the two winners : Feeding Forward, CEO Komal Ahmad is a very inspiring lady. She totally deserves the best and has a bright thinking as an entrepreneur with an impeccable integrity and goodness. Chapeau, clever and good!


THE FUTURE 
OF WINE MUST BE NOW!













Like Komal I feel responsible and it is my duty to empower people or company with more but in respect of the environment giving forward the minimum climate change. What is disrupting about the foodies or techies at the conference, it is business when they really make happening sustainable and ethical values. From the roots and deeply in the mind of their founders, it’s not part of a marketing plan or charity business public relation plan. FoodFully or EatYourSpoon were also very good startup with a strong dedication to respect ressources and limit waste.



For us :

To love wine, we have to respect the life in the bottle, so the work of the winemaker and most important the grape, the earth and the climate. 

Because this is really TERROIR, for people who really loves wine!



By visiting California and having the chance to meet great thinkers there, I am convinced about our intuition that progress and innovation is in the way of making better but with actually less. Purely bigger $$$ is better may be obsolete and replaced by #ZeroWaste or own interpretation of the dream would be a #ZeroWarmEmission! 
All ready every winelover can benefit now of a #CleanEnergy wine storage solution.


We’ve done the math for every kilowatt we drive with Cellier Domesticus technology we estimate that we save the equivalent of a trip from San Francisco to Napa 40 miles in an electric SuperCar! It’s on the house because what we really care is the kiloJoules of hot air not changing global climate for wine!



We are more passionate than ever after this experience and we will continue to empower more people with less energy, thanks to human energy. I have always believe that technology and progress is really useful if it serves a greater good. We have learned a lot from all the good people. #33Entrerpeneurs did a great contest, as we made the come back from Montreal, we could surprise you again with future announcement, even if we were not on stage in San Francisco! Stay tuned…

Good luck to #GoodFoodInnovationand Bon Appétech.

California your beyond expectation, we love you and the Napa don’t worry we’ll be back soon to empower more vineyards and collectors with our climate goodness 🙂

Cheers,


Note : San Francisco is a magical place, how not speak about the good experience in restaurants?! I will strongly recommend those two french restanrants (can’t help, I know) : Chouquet’s making tartiflette from real Reblochon and real Foie Gras in terrine just amazing Sauternes is good there too!
Chapeau where I had the incredible pleasure to end sharing a Calvados, with international oboe soloist  Eugene Izotov, that can only happen in SF. Un délice, a #WineOboesession 😉




By Franck Boulbès, a simple #winelover disrupting wine industry one #cellar at a time.

 
Franck Boulbès CEO of Cellier Domesticus
Empowering #winelovers with better wines & less energy!