La tournée du littoral 2018

La tournée du littoral 2018

Charton – Hobbs présentait ce 15 mai LA tournée du littoral.

Toujours en quête de nouveauté, l’équipe canadienne de CxD part à la rencontre des vignerons sur la tournée du littoral pour leur première étape à Montréal sur la jetée Alexandra avec en toile de fond le Saint-Laurent. 

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Une dégustation dans un cadre idyllique sur un fond d’habitat 67.

C’est l’occasion idéale pour avoir un aperçu des prochaines tendances pour cet été 2018 et les années à venir. Cela a aussi pour but de promouvoir la culture du goût en valorisant l’art culinaire comme aime à le rappeler la Société de Promotion des Alcools et de la Gastronomie (SPAG).

Un résumé de quelques jolies surprises de ce salon, pays par pays, vous sera présenté en 5 services.

Apéritif.

Le vignoble Newton (IP, 73,25$) appartenant maintenant à la maison Moët-Hennessy est réputé comme étant un pionnier en Californie pour produire un Chardonnay non filtré. L’altitude du vignoble contribue à apporter une certaine fraîcheur et une minéralité qui balance parfaitement de riches notes fruitées.

Antipasta.

La maison Masi, une institution pour l’Amarone dont le procédé particulier nommé “appasimento” est utilisé dans la recherche d’une concentration particulière des arômes et du goût. La technique consiste à placer les grappes de raisins sur des étagères de bambou dans des greniers de séchage pendant la période hivernale, avant la vinification.

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Photographie d’un grenier de séchage de la maison Masi, Masi Agricola : http://www.masi.it/

Terre et mer

Bodega Terrazaz de Los Andes, en Argentine, offre un très beau Chardonnay de la région de Mendoza (Référence SAQ : 13030786, 20,00$), que Thavinh vous propose avec son risotto (recette à la fin de l’article).

Fromages

La Maison Barton & Guestier la plus ancienne maison de négoce (1725) toujours en activité à Bordeaux propose de nombreux produits en rouge, blanc ou liquoreux. Par exemple le Thomas Barton Médoc (IP, 54,25$) est un vin rouge aux trois cépages : un subtil mélange de cabernet sauvignon, merlot et petit verdot. 15052018-img_1397.jpg

Dessert

Le Domaine Labranche à Saint-Isidore nous présentait un nouveau venu dans les produits du Québec : le cidre de feu (Référence SAQ : 12204852, 24,95$). Obtenu par un procédé novateur qui consiste à faire fermenter le jus de pomme, qui doit atteindre une certaine concentration de sucre avant fermentation, uniquement par la chaleur. Jaune ambré et de texture liquoreuse, il se consomme frais avec un dessert ou en apéritif.

 

Risotto di terra e mare

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Budget : $$
Temps de préparation : 20 minutes
Temps de cuisson : 30 minutes
Difficulté : médium

Bouillon de préparation

  • Bouillon de volaille
  • 4 cup d’eau
  • Carcasse d’un homard.

Risotto de homard

  • 1 homard entier
  • 1 1/2 cup de riz Arborio
  • 1 échalote française (émincée)
  • 1 gousse d’ail (émincée)
  • 1/4 cup de vin blanc sec
  • 1 courge butternut (coupée en dés)
  • 200g de champignons bruns (coupés en lamelles)
  • Beurre
  • Parmigiano reggiano 30 mois
  • Safran

Let’s start !

 

  1. Préparer le bouillon en ajoutant tous les ingrédients.
  2. Laisser réduire d’un quart.

 

  1. Prendre une poêle de taille moyenne et y ajouter de l’huile d’olive.
  2. Nacrer le riz pendant environ 1-2 minutes.
  3. Ajouter l’échalote et l’ail et attendre que l’eau s’évapore. Ajouter ensuite le vin blanc en laissant tout l’alcool s’évaporer.
  4. Ajouter progressivement le bouillon en laissant suffisamment de temps au riz pour l’absorber en remuant activement.
  5. Couper la chaire du homard en dés et l’ajouter au riz quand celui-ci commence à avoir une texture crémeuse et « al dente » au coeur.
  6. Ajouter la courge coupée en dés et cuit à la vapeur et les champignons, le tout au préalable « snackés » dans du beurre.
  7. Ajuster le goût avec des épices comme le safran, sel et poivre noir. Ajouter le parmesan à votre guise.
  8. Faire rôtir le corps du homard dans du beurre environ 30 secondes à feu vif.

Servir chaud accompagné d’un vin blanc comme un Chardonnay avec des notes boisées et beurrés.

 

Buon appetito
Publicités

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!