Il n’est pas trop tard pour acheter votre Champagne! Le Zapping 2015

CHAMPAGNE

2015 ZAPPING

LA Nouvelle de l’année
 

Le 4 juillet 2015 la Champagne (coteaux, maisons et caves) est intégrée au patrimoine mondial de l’UNESCO Article 

Champagne en vidéo
Le comité Champagne l’association derrière la candidature est aussi à l’origine de cette vidéo sur Youtube originale pour découvrir la région à 360°!
Les critiques à propos du Champagne
La revue du vin de France Les meilleurs Champagne de marque/Quels vins pour les fêtes
Hachette-Vin Acheter un bon Champagne
Blog-FranceTV Quel Champagne pour les fêtes
MonsieurBulles Le site au complet est dédié aux bulles!

La pinardotheque Champ à tous les étages
Patrick Desy Ses meilleurs choix avec codes SAQ
Le Devoir Trousse festive
Yves Mailloux 30 Champagne et mousseux pour les fêtes
Les Fidèles de Bachus ABC Champagne
Slate 15 bruts pour les fêtes
BFM TV Comment choisir son Champagne
Jacques Benoit 10 Champagnes pour les fêtes
Le Nouvel OBS Champagne les bouteilles approuvées et testées
La SAQ Le Champagne Démystifié
Véronique Rivest 2ème meilleure sommelière du monde sa sélection et Savoir boire les bulles

En Anglais :

WineSpectator Solving Your Holiday Bubbly-Buying Panic
Decanter Great value sparkling wine and Champagne for New Year’s Eve
Jancis Robinson Champagne
James Suckling MY TOP 100 WINES IN 2015
Eric Asimov The Year of Champagnes You’ve Never Heard Of
James Halliday 2015 Best Champagnes
Matt Kramer Doing It Differently

#MédiasSociaux à propos du Champagne

GlassOfBubbly Champagne Inforgraphics
WineFolly Sparkling wine explained from dry to sweet
RockingRedBlog #SPARKLING #WINE RECOMMENDATIONS FOR #NEWYEARSEVE & 2016
Epicurious Buy Sparkling wine like a PRO
Vivino Simple Guide par notre ami et partenaire Julien Miquel de Social Vignerons

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Les journaux dans le monde parlent Champagne

The Wall Street Journal Blanc de Blanc the insiders’ favorite Champagne
Forbes The world’s most expensive Rosé Champagne
The Guardian TOP 10 UK
Telegraph  Best Champagne offers UK
Houston Press A Hypster guide to sparkling wine
Washington Setting up a Champagne BAR
The Gazette Champagne that are worth the price

Divers :

Suivez nous sur twitter
Suivez nous aussi sur Facebook
En résumé les chiffres et 5 étapes qu’il faut savoir sur le Champagne :

 

 

Une touche d’humour comment SABRER le Champagne avec une Iphone de BusinessInsiders .

Enfin comment finir l’année 2015 sans le GIF animé d’un Pop de Champagne:

 

SANTÉ ET JOYEUSES FÊTES,

 

Franck Boulbès CEO-Président

Certified optimal temperature.wine 
temperature.vin certifiée optimale

It’s not too late for New Year’s Eve – The bubbly ZAPPING of 2015

CHAMPAGNE and sparkling wine

2015 ZAPPING

News of the Year
 
On the 4th of July 2015, in Bonn the UNESCO World Heritage Committee include the « Champagne hillsides, houses and cellars » on its World Heritage list. Article 
Champagne in video 
The comité Champagne the association behind UNESCO success, is also behind this VIDEO to discover Champagne region in 360° on youtube :
Wine Critics about Champagne
WineSpectator Solving Your Holiday Bubbly-Buying Panic
Decanter Great value sparkling wine and Champagne for New Year’s Eve
WineEnthusiast 7 Epic Bubbles
Jancis Robinson Champagne
James Suckling MY TOP 100 WINES IN 2015
Eric Asimov The Year of Champagnes You’ve Never Heard Of
James Halliday 2015 Best Champagnes
Matt Kramer Doing It Differently
Natalie McLean How much do you know about Champagne?
#SocialMedia about Champagne
GlassOfBubbly Champagne Inforgraphics
WineFolly Sparkling wine explained from dry to sweet
RockingRedBlog #SPARKLING #WINE RECOMMENDATIONS FOR #NEWYEARSEVE & 2016
VinePair Bubbly beyond Champagne
Epicurious Buy Sparkling wine like a PRO
PleaseBringMeMyWine New Year’s Drinking Tips
Vivino A simple Guide to Champagne and Other Sparkling wines by friend and partner Julien Miquel :

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News about Champagne
The Wall Street Journal Blanc de Blanc the insiders’ favorite Champagne
Forbes The world’s most expensive Rosé Champagne
The Guardian TOP 10 UK
Telegraph  Best Champagne offers UK
Houston Press A Hypster guide to sparkling wine
Washington Setting up a Champagne BAR
The Gazette Champagne that are worth the price
In French / en Français
Misc :
Follow us on twitter for the freshest news
or the 5 steps of making Champagne #infographics here:
For fun How to saber Champagne with an Iphone from BusinessInsiders . Also funny and informative video about « old school Sabrage » by Tips master on youtube Alton Brown:
BUBBLY CHEERS,
The viral trend this year 2015 is the animated GIF, Champagne is there too :
Cheers,

Franck Boulbès CEO-Président

Certified optimal temperature.wine 
temperature.vin certifiée optimale

We Wish YOU a Divine Christmas Time!

PHOTOS COURTESY OF THE OLDEST CHAMPAGNE HOUSE :


http://www.hotelrivegauche.ca

Posted by Cellier Domesticus on Wednesday, December 23, 2015

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

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
http://socialvignerons.com/2015/12/10/infographics-guide-to-sauvignon-blanc-wine-grape-variety/

THE STORY AND A FEW GREAT WINES MADE FROM IT

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 :


WHAT TO EAT WITH PINOT NOIR?

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 :

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

Prepare your Duck now for your New Year’s dinner & spend more on wine!

Prepare your Duck now for your New Year’s dinner & spend more on wine!
If you buy prepared duck it is expensive, because it’s long to prepare (slow cooking for several hours), but is very simple and affordable if you do it at your home! But to be ready for new year’s eve you have to start now!
Instead of buying a 100$/kg duck terrine, a 12$ confit leg and a 12$ pot of duck fat to cook potatoes, you could buy a 30$ duck and prepare the equivalent of more than 130$ worth of food at your local food shop! Now you have saved all that money you can spend more on a nice Pinot Noir!
I even give you my tricks to benefit from the succulent bouillon and fat nearly all year 2016!
Here is what you will get from one duck :
Rillette de Canard
Magret Séché
Duck confit
TIP to choose a good duck : The more the fat is dense, usually the better it is, the best is to have a duck from a local farm.
A duck must be at least 5 pounds, bigger is the better, the firmer too and a good fat tends to be more yellow than white!

The duck has a reputation of being fat, but the fat of duck is probably one of the best for your health on top of being exquis!

Here is the steps to follow to first prepare and cut properly the duck legs and breast / « Magret »:
PREPARATION
MAGRET SÉCHÉ (ma-grey say-chay) /Dried duck breast
In a ziplock put some raw salt (salt in big chunks) add the magret and some spices. Looking through the ziplock you should not be able to see the magret must be all covered with a lot of extra salt. Let it sleep for the night or 15hours.
The magret should shrink, remove all the extra salt and spices. Roll it in a clean tissue, with no odours or softener used to clean it. Let it sleep for 3 weeks in the bottom of your fridge, after 20 days you can try to taste a piece because the ends should be ready!
DUCK CONFIT (legs slow cooked in duck’s fat)
You’ll need to take all the fat removed from the rest of the beast and cut it in little pieces in a pan at slow cooking for 2 hours at least just slowly bubbling. You should have then enough grease for the confit (meaning cooked in fat!).
The process for the legs is similar to the magret beginning, put the legs with salt and spices in a ziplock for the night. The day after rince in clear and fresh water. Then you will put the legs in the fat slow boiling. If you don’t have enough fat to cover the legs completely add water. You will be able to remove it after if you want to keep the fat and you should!
Once cooked for two hours at least, the legs should be ready, remove them and store them as long as you need. You can even froze them for later. Once you want to eat them I suggest a little roasting in the oven to have a crispy skin!
Don’t waste the fat used and put it in a bowl for several hours in the fridge, the water and the fat should be separated. This fat is amazing to cook some potatoes!
RILLETTE + BOUILLON 
The rest of the duck still has a lot of meat and fat on it, but not very fancy to eat or to serve. So the trick is to roast it in the oven at broil for 15 minutes in a big pot with a top (big enough to cover the full duck). Once you have broiled the beast, take the pot out from the oven, add water all over the beast and put some salt and paper, spices of your choice, herbs and oignons. You may also include potatoes or some other vegetables. The idea is to then slow cook all that in the oven for several hours. After it’s done, you will remove the mix liquid put it in the blender until you have the desired texture.
The rest of the meat on the bones should now easily go off, remove as much as you can with a forch. Put everything in a little bowl add a spoon of fat from the previous operation then put in the fridge.
TIP: The bouillon out from the blender can be used in many sauces to do so I put it ice cube bags to froze them and use a cube when I need it! The same can be done with the fat.
BON APPETIT and Happy holidays…
 
I strongly suggest you pair all that fabulous food with a good wine like a Pinot Noir or a Cabernet Sauvignon!
TO KNOW WHERE TO BUY a few very good places in QUEBEC if I don’t know you guys just contact me and I’ll be happy to add you!
Franck Boulbès CEO of Cellier Domesticus
Empowering #winelovers with better wines & less energy!

Sauvignon Blanc 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 one great white grape : SAUVIGNON BLANC

This infographic was made by Cellier Domesticus from infos of  Social Vignerons. Read more HERE
http://socialvignerons.com/2015/12/10/infographics-guide-to-sauvignon-blanc-wine-grape-variety/

THE STORY AND A FEW GREAT WINES MADE FROM IT

Despite all the Chardonnay lovers and I am huge fan of Chablis or Meursault but we got to remember how Sauvignon Blanc makes great wines! In the old world, you can’t miss Loire or Bordeaux use it alone in Sancerre and Pouilly-Fumé. Saint-Bris in Burgundy is also sometimes forgotten that it is good and more than suitable for cooler climate. With the addition of semillon you can also find dry whites like Fumé Blanc, or sweet wines like Sauternes probably the most famous desert/foie gras wine.
New-Zealand export Sauvignon at 90%, but you’ll find Sauvignon also in the USAustraliaSouth Africa or Argentina.




Quite good too if you can age it in a wine cellar, and a way more affordable Sauternes is





Sancerre recommandations one expensive and one more affordable :







Now in Pouilly-Fume one expensive choice and a second more affordable :
WARNING : Don’t get confused between Pouilly-Fume from Loire made with Sauvignon and Pouilly-Fuisse from Burgundy made with Chardonnay!







For any recommandation from New Zealand, I strongly advise you to visit available reviews of our partner Julien Miquel from Social Vignerons, wine expert located in NZ.  

So I will drop one famous one only :


I’d like to mention South Africa for being a great region for Sauvignon, not too fruity and less on the tropical notes. Probably the older wine history in the new world, back in 1685!
In Granitic mountains and a light breeze of the Ocean is the wine from Klein Constantia, excellent and very refreshing with light fruits and perfect acidity. A kind of an old school Sauvignon from Loire or Saint-Bris, neither to herbaceous or exotic. Well balanced :




WHAT TO EAT WITH SAUVIGNON?

Because it’s a fresh wine (specially from cool climate) with a often mint touch and usually herbaceous notes. Note that from Loire it will be more crispy and grassy if from New Zealand’s like Marlborough. Known to be very fruity, Sauvignon will tend to be either on the citrus / pink grapefruit side or more exotic with pineapple / kiwi aromas on the other side.
As a fresh white it should pair well with Salmon, Tuna or Shellfish, but depending on the style pairing could be great with lamb or goat cheese!



Need help for #Christmas MENU, Check « MENU Accords Mets et Vins » Full Sauvignon!!!

Cheers to your next Sauv’ experience!


Every wine offered is provided with picture and link from wine-searcher to help you find your local store worldwide. For people in Quebec, every wine is available at SAQ or through private importers at least!

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

Full Sauvignon Christmas MENU inspired by famous Chefs!

So for the #Christmas, You want the perfect menu :

« MENU en accords Mets et Sauvignon inspiré des grands Chefs« . 

De la fine cuisine and perfect Somm’ pairing!

Yes a full Sauvignon pairing menu inspired by only great Chef recipes! Nothing is too good to receive your family and friends, as if you had a personal cook and sommelier at home. I’ll give you all the tricks to do it yourself to show your new expertise on Sauvignon making a tasting of this grape with 4 different wines. The magic for Christmas is that you’ll still have time to cook AND drink!

Brigade aux fourneaux pour : a four services menu built from the recipes of all the best Chefs in the world and all paired with Sauvignon from end to end!!!

ENTRÉE

Oysters with a little emulsion of Soya milk and Truffle.
À la « façon Thierry Marx« 
Servie sur un SANCERRE

TIP : Here is my successful attempt to do simili « molecular » cooking from a previous Christmas. The match soja and truffle with the ’emulsion’ foamy milk is inspired from Thierry Marx a famous chef in this expertise. You only need an expresso machine or a way of making milk foam like in a cappuccino!
Buy fresh Oysters at your fish market or supermarket. Try to buy as local as you can.
Make a soya milk emulsion from a coffee machine. You put some of this foam milk on the top of your oysters. Then with a microplane you can add some chips of truffle on the top and few drops of truffle oil.
If you really don’t like oysters, quickly cooked clams or even shrimps should fit with that high class topping too!
All that served with a good Sancerre!

PLAT PRINCIPAL

Leg of Lamb mint and lemon
À la façon de Jamie Oliver

http://www.jamieoliver.com/recipes/lamb-recipes/best-roast-leg-of-lamb/#GhUeqDUgFRWirZdr.97

The recipe from Jamie Oliver of Roasted Leg of Lamb with a hint of mint and lemon, is quite easy and provide good alternative to usual turkey!
What I love about this Lamb cooking is that you prepare all in advance and you can enjoy people when you start the meal. The only thing I do is once you took it out for 15 minutes, you can prepare a plate and cut it in slices with a sauce bowl on the side.

CHEESE

Goat/Sheep Cheese
Servie sur un Pouilly-Fumé 


If you can’t find goat or sheep cheese, any fresh or very milky cheese of your taste should do the job. Make a plateau de fromage with Feta, fresh Mozzarella, even an average gruyere should find a place here. The more you have guest, the greater your selection should be! Then add one or two expensive cheese

DESSERT

Crème Brulée
À la façon de Paul Bocuse
Servie sur un Sauternes 

The tip I have learned from my Dad and used many time doing Crème Brulée in a restaurant, is to put just enough sugar on the top (put plate on the side what does not stick should go away) and to burn it perfectly.  You have to be not to close with a flame torch (yes the one used to do soldering is OK!) be not too close and try to burn as fast as you can, because you don’t want to cook again the preparation underneath!

BON APPETIT


AND A TASTY CHRISTMAS TIME…

My STORY :

I have the chance in my life to be raised in French good cuisine, also to be friend with a young and promising Chef Julien Dumas at te famous Lucas Carton Restaurant and a protégé of Alain Ducasse. When he was in Quebec I had the honour to compare his gravlax or foie gras prepared for his family with our own my dad and I, and was always a good start for a conversation. A usual and fair competition in French culture. On s’engueule pas on s’explique!

It is at least for French foodies the period where excellence is ‘de mise’ (mandatory), Glad to reveal a few tips from my other life as a chef helper here to help you have the Wow effect and the magic you are looking for at Christmas time!

Feel free to give me your feedbacks on the menu or the wines here!

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

Cabernet Sauvignon 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 one of the greatest red grape : CABERNET SAUVIGNON 

THE STORY AND A FEW GREAT WINES MADE FROM IT

This grape was first famous in Bordeaux being blended with Merlot and Cabernet Franc. In Bordeaux wines it tends to bring the full-bodiedhigh tanins and a very good aging potential. You’ll find it in Medoc like in Pauillac and in Graves appellation. Some big names here use it at different ratio:

Château Lafite Rothschild (70%)

Château Latour (55%)
Château Lynch-Bages (75%)
Château Mouton-Rothschild (83%)

Now Cabernet Sauvignon, is very famous and used mostly alone in many great California wines. In Napa it is the first grape in total acreage with 19 894 acres. You can also find Cabernet Sauvignon in Italy (SuperToscane), Spain (Priorat), Chile, Australia, Argentina or even Canada (Okanagan Valley)!
Here is a few very famous Cabernet Sauvignon from Napa :

WHAT TO EAT WITH CABERNET SAUVIGNON?
As it is generally oaky and rich we often pair it with Beef, with a Bordeaux wine Duck could also be a very good match.
Asparagus, red pepper or green beens are usually a good companions too!
Here is the chef suggestion : DUCK BREAST filled with foie gras!
Cheers to your next Cab’ experience!
In collaboration with wine expert Julien Miquel from Social Vignerons!
We went viral on Twitter :

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

Save the climate, drink your wine warmer!

Jefford Andrew in Decanter is alarming :Change is coming.
COP21 starting today, proves that climate is a global concern!

But the power of changing may be in your hands and your glass of wine too!

Consumers should stop asking the sommelier to serve Chardonnay served at a damned cold 4°C!
You have the right to have a preference for raw or medium meat, I tend to myself find that it is overcooked in restaurants. But wine temperature is a question of type of wine and not personal taste preference. Do you remember, in the 80’s many people in the US were drinking red wine with ice in it? But wine is not Coca-Cola, try to sniff it, when you have discovered aromas and wine tasting, you drink wine for more than refreshment and a buzz.

If you want to taste like a professional (you don’t have to spit it in the ‘crachoir’), you will snif more than you sip (even better if you have a look to colour and viscosity at start).

But you don’t have to drink an expensive Chardonnay like a Meursault to realize that you kill flavours and aromas if it’s served too cold. Try a red from room temperature and the same from the fridge, if really colder is the better, you should try some new wines!

In the film Somm, Fred Daube the first american master sommelier is playing a demanding customer to train his apprentices. He is putting pressure on the sommelier asking a non sense temperature. Unfortunetly this customers exists in the real life!


Many sommeliers confirmed me that because many people are used to drink their white wine way too cold, they keep the cooler at 39°F. They often answered me  » I don’t have time to educate them or the owner, so I do it even if I know it’s bad! ». Many little changes in our habits could have a positive global impact on our experience, but on the environment too. Here I am not debating on global warming, I just want to enrich your experience with better storing and aging conditions. The side effect on the climate should add a motivation to learn new good practices with wine.

Here is What Master Sommelier book says about serving temperatures :

Sweet White Wines = 43-47°F, 6-8°C

Champagne &Sparkling = 43-50°F, 6-10°C

Light White Wines &Rosé = 45-50°F, 7-10°C

Heavy Whites & Light Reds = 50-55°F, 10-13°C

Medium Bodied Reds = 55°F, 13°C

Full Bodied and Aged Reds = 59-64°F, 15-18°C

Wine comes from the terroir that you can resume as the Soil and Climate, contrary to distillation, humans only try to impact levels of characteristics relying entirely on the environment and the life of living bacterias during fermenting process. From year to year the climate will dictate the unique footprint and the characteristics of a vintage! Don’t all vineyards work on the rhythm of seasons specially during spring and harvest time.
Wine is so dependant to the rest of the environment, even insects or bacterias around have a huge impact on its quality, a fact french Emperor knew back in 1875!
Napoleon III mandate Louis Paster to cure diseases of wine, that’s how Paster discovered that heating wine was killing bacterias also responsible for its fine taste! The failure for wine was applied successfully though on an other product : milk!

THE NAPA RIVER IS ALMOST DRY
My visit, last October, to the Napa was a shock on how dry it is after what they have been through the last years. Downtown Napa, the river is almost dry. This shows are thin is the life line of grape around here. It’s no secret why vineyards stick to rivers for ever (Loire, Dordogne, Danube…).
If there is no water, there is no grape, Stéphane Derenoncourt french winemaker in a sequence of Vino Business is trying to explain Chinese investors that even with irrigation, « I can’t make wine here it’s the desert! » adding at a lower voice, in french to his colleague, the soil has nothing to give, it will taste like sh.t!
I was also scared by looking at the snow on the Sierra Nevada nearly gone, it reminds me the eternal snow from my young years in the alps also gone. Climate stability and cycles are in direct link with life of grape. Enjoying wine might save us!
You can not use water without having an impact so irrigation has it’s limit. We should feel the same about our energy, not only become it becomes expensive financially, We have to consider it globally. What is happening in the Napa, is also happening in Burgundy and every wine country is concerned, we share the same planet and the same air is travelling around the globe.


Land surface temperature anomalies for Australia from January 1–8, 2013. (NASA)

CREATING COLD IS NO MAGIC!
What ever you use a wine cooler, fridge, air conditioning, thermo-electric. Even geothermal systems have to exchange with something, that’s physic and heat exchange basics.
Every air conditioning is rejecting hot air while making cold inside! We must understand that not only you may use burning diesel to produce the electricity you need, but every refrigeration system also reject the same amount of hot air. There is no magic!
So for every cub inches of cold air made in a wine cellar there is a double impact  = electricity + hot air rejections. 

BE FRESH NOT COLD
Wine connoisseurs, « those people they don’t care about the energy, they can afford it ». But even in the luxury business of wine, people care about the environment and sustainability is a huge concern in the wine industry. In fact the professionals are the first to be affected and winegrowers like Pontet-Canet famous grand cru from Bordeaux are looking at Bio and all natural processes.
What about the average drinker, well knowing that your fridge is probably the worst in the list of carbon footprint. But if you want to keep your chicken in it, there is nothing you can do about the 40°C inside it. But don’t try this temperature in a glass door wine cellar! It’s physics it’s quite simple that cooling a bay window house is harder than a no window house!
Restaurants and customers I professionally asset, had poor efficiency installation and cheap equipment that were rapidly failed. My step father so often told me I’m too poor to be cheap. Well this particularly true with wine.

What is if a few kilowatts of a little wine cooler? Yeah probably only 50$ per year!

Yes, a little wine cooler (50 bottles) could use as much as 800kW/year. Its is equivalent to the energy needed by 16 persons per year in Haïti!
On top of feeling good to the planet, we also believe that being more educated, will free you from myths like white wines should be at 40°C or the myth of a perfect wine cellar must be artificially fix at 55°C, when only 100 feet deep natural caves des Observatoires de Paris is doing that!
Instead we cut by three energy needs doing a seasonal and natural pattern from 3 to 5 meters down like the oldest wine caves built in 1322 with our technology Cellier Domesticus.
Now imagine we can save the amount of energy needed by 1person/1year in El Salvador on every 1kW wine cellar (typical 300bottles Professional cellar w glass doors)!!!


I am convinced that every little change that benefit in your glass is an incentive to change now your behaviour in order to improve your drinking habit!

Wine bless this planet, cheers!

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