Circuit La Grande Dégustation 2017

Circuit La Grande Dégustation 2017

Régions à l’honneur cette année : La Champagne et Washington.

Faites plaisirs aux vignerons venus spécialement pour le 375e et profitez de belles bulles!

Les Champagnes sont parfaits pour commencer une dégustation!

Voici deux conseils pour profiter au maximum de votre experience :

  1. Commencez par ceux qui ont un faible dosage en sucre résiduel, Brut ou zéro Dosage.
  2. Amusez-vous dans vos comparaisons et d’un stand à l’autre, suivant soit :
    • les mélanges de cépages (seulement Chardonnay par ex)
    • les dosages (seulement Brut)
    • les millésimes (2008 représentés par plusieurs maisons)

Chaque maison a son style de bulles (fines ou intenses) et de garde en cave (15 mois et plus).

Bref amusez-vous, le Champagne est festif!



Télécharger avant votre visite Place Bonaventure, l’application du salon pour trouver facilement les stands par producteurs, vins…

Notre Trio de Millésimés :

La maison Bonnet-Ponson 2011

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Joseph Perrier Cuvée Joséphine brut 2004

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Pol Roger Cuvée Sir Winston Churchill Brut 2004

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Franck Boulbès

Founder & CEO Cellier Domesticus aka



Pinot Noir Tasting Toolkit

You love wine, but sometimes you search for your words to describe it? Bookmark this page to enrich your technique and vocabulary about a very famous red grape: PINOT NOIR

This infographic was made by Cellier Domesticus from infos of  Social Vignerons. Read more HERE


Pinot Noir is used alone in Burgundy to make nearly all red wines from there. In Champagne it’s used with Chardonnay or Pinot Meunier, probably because of that and because most expensive red wines like Domaine Romanée Conti are made of it, passionate people about this grape give a a reputation of a snob grape well expressed in the film Sideways a total ode to Pinot Noir.
The fact that it is mainly suitable in cool climate, you’ll find it mainly in Burgundy in France, in Switzerland, USA, Australia, New Zealand and even Canada (Ontario like at Prince Edward County).

Richebourg from Henri Jayer was heralded in 2015, world’s most expensive wine at 15 195$ per bottle!

Nuis-Saint-Georges, Aloxe-Corton, Gevrey-Chambertin, Marsannay, Santenay you can’t go wrong :


Because it can be very light you have to be precocious with Pinot Noir, don’t match a great burgundy with a very spicy dish or you may cover it’s delicate and silky profile.
A bit different if coming from the new from the old world, a good match is certainly Duck. I would go for Duck confit with old world and roasted duck if from the New World.

Duck Confit TIP : There is two things very important to succeed confit, it needs to be fatty and not dry, also the good amount of salt can be difficult to achieve. If you do confit I also strongly advise to buy the whole duck and use all the other parts to make so amazing appetizer. HERE find a FULL DUCK MENU

Roasted Duck : One of the best roasted duck I have ever made was first smoked with oak from a wine barrel for 4 hours at 100°F, then I kept it overnight wrap in plastic film. The day after I roasted it on the BBQ. If you can’t smoke the duck a good TIP is to ‘faisander‘ overnight by mixing Jack Daniels with spices and herbs all over the duck and inside the beast. Leave it in the fridge overnight et « voilà » it’s like smoked!

Cheers to your next Pinot’ experience!

Check out how we went viral on Twitter too with our Partner Julien Miquel and Social Vignerons :


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

Closson Chase Vineyards in PEC "la joie de vivre" façon Hospices

Let me share a secret about my favorite #wine #region for a weekend, only 4 hours from Montréal and less than 3 from Toronto!

One of the best emerging wineries are also located in one of the most beautiful country side of Canada  : Prince Edward County in Ontario

With a multitude of waterfronts and beautiful sunsets, you also have the chance to get the best fruits, vegetables or eggs directly from the farm. The list of local wineries is growing each year. Best of all, the Pinot Noir and Chardonnay, in this climate moderate by the lake, have found a limestone soil with a great potential and characteristics. 

Closson Chase Vineyards
629 Closson Road,
Hillier, Ontario K0K 2J0
Toll-Free 1.888.201.2300
Phone 613.399.1418
Fax 613.399.1618

Closson Chase Vineyards with it’s roof church inspired from Hospices de Beaune does not only offer a similar look, but the winemaking is also inspired by the best wines from Burgundy. Believe me, we were at Chorey les Beaune, true winlovers will find a peaceful scenery to enjoy wine with a very fine taste  » tout est de bon goût ». The CCV South Clos Chardonnay is really a very elegant wine, with I am sure a great potential of aging. I’ve rarely found in a Canadian white wine such a nice balance between oak and acidity. It is really worth getting a case and opening a few every year, this wine has potential and I am usually hard to change from my french origins and favours for Chablis or Meursault.

Closson Chase new Chardonnay vintage kickoff private party was a very pleasant event, with serious collectors form Toronto or Ottawa, very enthusiast about previous vintages. It was a good opportunity for me, to discover their new Chardonnay and to meet the passionate team making the wine.

Me in « Enchanted Chardonnay »
Through more than ten years, they went through numerous upgrades and transitions and they are now reaching an interesting apogee rewarding their passion. Not only the scenery is really beautiful and very well maintained, but the people are truly dedicated to make quality wines and work respectfully with their environment. As context always impact your tasting, I must admit that the charming environment and staff had a positive impact from the beginning. After a few drinks of 2012, we went to visit the cellar with the winemaker now in charge, Keith Tyers.
Keith Tyers
He has been working with the successful winemaker previously in charge Deborah Paskus, and shows a real concern about letting the soil express itself vintage after vintage. No cheating! After ten years spent at Closson Chase he admitted his preference for 2007 and 2009 vintages. 
Keith sucking barrel into the beer Pichet
He was very enthusiast about showing us, how different, the same wine, taste from a barrel to another. They use only french oak apart one barrel made here in Prince Edward County that we had the chance to taste and compare. Keith is very open minded and to challenge everything. As the group asked questions, we could feel how dynamic and honest, he is. No elitism here, he wanted us to taste the difference between a french oak barrel and the one made in PEC. While sustainability and growing organic are very important values, his curse to excellence make him believe a too fast burning of the wood was the weakness of the local barrel maker. The micro-oxygenation was impacted by this and resulting in a greener wine. We could indeed taste it. I do not only love the place or the wine, but the people and the business practices are also very inspiring. You also feel his dedication and work involvement with each of his « 146 barrels and 146 different wines » as well as his vines on the field.
PEC Barrel
Meursault Barrel

With a nice group of music under the tent and excellent bouchées, introducing the new vintage, Seaton McLean told us that CCV Chardonnay 2013 just received 94 points from Decanter in next September Edition. People behind CCV are tenacious pioneers facing challenges like the frost  damage in last May, but the owners have been patient enough to get their maturity, a hard work and a loyalty that pays off. 

I guarantee the place is worth a visit, if you can’t wait to get a case in your wine cellar : 
(click on the bottle of CCV South Clos Chardonnay 2013 at 39,95$)
Link to Chardonnay South Clos 2013

Thanks Geneviève Bellerose, for the nice pictures 😉

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

Douce France-3ème Étape- JURA

On a clôturé en beauté la tournée estivale de Cellier Domesticus en France par le Jura.
Cet endroit me passionne, il est chargé d’une histoire particulière et j’y ai un très bon ami!
Premièrement Grâce aux travaux de Louis Pasteur en 1866, sur le vin à Arbois, on a trouvé les plus vieux relevés de température d’une cave et la preuve d’une saisonnalité significative :
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Au delà de l’ouvrage et de Pasteur,  le vin jaune est emblématique d’un potentiel de garde époustouflant. Surtout depuis l’enchère à 57 000 Euros pour une bouteille de 1774 vendu à groupe d’amateurs avec l’intention de la boire… Pasteur avait-il eu l’occasion d’en boire une aussi vieille en 1866?

J’ai eu la chance de visiter la cave de la Reine Jeanne avec son actuel propriétaire Benoît Mulin. Les croisées d’Ogive sont vraiment impressionnantes. En 1322 Jeanne II de Bourgogne en faisait sa cave sous son hôtel particulier à Arbois. Elle faisait d’après Benoît le travail de première ambassadrice des vins du Jura auprès de la cour.

Depuis près de 700 ans et Pasteur, les oscillations mesurées par Benoît sont entre 7°C l’hiver et parfois plus de 15°C l’été. Le 27 juillet de l’été plutôt frais de cette année 2014, la température était autour de 14.5°C confirmant notre profil mathématique.

Le Savagnin ne ressemble à rien d’autre, même un pinot noir ou chardonnay du Jura se reconnait assez facilement à l’aveugle. La touche de miel noisette est vraiment spécifique à la région, le sol, les forêts environnantes, un mélange de tout pour faire un terroir en tous les cas très typique.

Mon conseil, essayez tout, tout est intéressant et unique, vous en trouverez un à votre goût : Macvin, Vin de paille, Vin Jaune, Crémant, Poulsard, les vins natures pétillants…
Il faut aussi parler des gens, qui font le Jura, ils sont authentiques et respirent le ‘il fait bon vivre’. Pupillin et ses 30 caveaux pour 300 habitants, un rare endroit en France sans bar-tabac ni épiceries, mais 30 places pour acheter ou gouter du vin!
Le Jura c’est aussi les fruitières à compté (fromage vieilli aussi dans des voutes), la charcuterie (au vin jaune).
Il y a les vignes, les belles bâtisses et les forêts ou lacs d’un bleu époustouflant.
La population d’hollandais venant se rafraichir au lac et se promener dans les arbres au Parc aventure de mon ami est impressionnante. A croire qu’il sont plus sensibles au coté bucolique du Jura que les français des autres régions.
C’est vraiment génial d’avoir une vue de l’eau aussi belle en faisant des acrobaties. Merci encore Ben, c’était top.
Merci aussi pour toutes les quilles, trop nombreuses pour être toutes énumérées…
Jura, Ben, je vous dis à très bientôt, vous me manquez déjà!
Franck Boulbès CEO-Président

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