Ladybugs and Chateau la Bouade [Harvest 2011]

In Barsac, ladybugs have an appointment at Chateau la Bouade. Chateau la Bouade is the largest winery north of the Barsac AOC at the entrance of the village. In 1914 the Pauly family bought the property at that time consisted of only 8 hectares of vines, with the rest of the fields devoted to raising animals (cows…etc) and growing grains.

Here we begin the harvest when the ladybugs link their wings on the grapes. Biodiversity and laughter are what can be displayed in this little cru.



Stephane and Olivier, young managers for 3 years of la Bouade, started the harvest with joy and good humor while the winery is not quite finished. “We adapt ourselves and we repair,” said Stephane which receives the grapes in the cellar. “The juices are very good and aromatic.”

Olivier is in the vineyard and leads the troops. He controls the new pickers that are rare, usually teams that return year after year because the atmosphere is good and the landscape is flat, unlike their neighbors in the opposite hills.



It’s hot and the grapes left for the next round of sortings are already promising. “The harvest this year will be short and probably the volume below our expectations,” said Olivier. But the Cuvee “Coccinelle” (ladybugs) will come out this year for the fans.

More photos of the ladybugs and Chateau la Bouade available on our Flickr page.

Sweet Recipe: Smoked Salmon on Swedish Bread

INGREDIENTS

• 2 slices of Swedish Bread
• 2 pickled tomato tartar
• Cheese spread with garlic and herbs
• Smoked salmon

PREPARATION

Spread the cheese on one piece of bread and the tomato tartar on the other. 

Assemble into a sandwich with the smoked salmon. 

Don’t forget your glass of Sweet Bordeaux!

Picking Grapes at Chateau Bellevue Crabitan

Tuesday, September 13: The harvest began in Sainte Croix du Mont and continue in Barsac. In Sainte-Croix-du-Mont, perched on the slopes of the Garonne, a culminating village at 115m above sea level, the pickers are busy at the Chateau Bellevue Crabitan. This vineyard was founded in 1870, coopers and then winegrowers for generations, the family has gradually expanded the area to own 41 acres on 4 villages. Nicolas manages the property with his wife.

The soil here has allowed the grapes to concentrate. Nicolas Solane, the master of the house, is happy with the first harvested grapes and juice. “It’s clear and net extremely complex with a good acidity.” “This is not 2003 but the year might look like it because there are similarities such as the early beginning of the harvest” he explained.



In the row, we can find pickers from Poland, very happy to do for the first time this type of harvest by successive sortings. Bernard ensures that the selection and choice of grapes are well done.



At the winery, Nicolas measures the degree of musts collected: goal achieved for that day. The pressing is underway and will end with a cold settling. The wines are then put in tanks.

Check out more photos from harvest on our Flickr page.

Harvest at Chateau de Myrat

Today we give you an update on Chateau de Myrat. In Barsac, is times of cyclamen and harvest at Chateau de Myrat 2nd classified growth in 1855. The cyclamen are beautiful and we love to look at them between a sunlight sitting on a bench in the garden. But no time to waste, some grapes are waiting to be picked up immediately. Clusters are very nice and grape berries ripe. Under the hot sun of the afternoon, the team of pickers hurry to sort the grapes affected by noble rot. Of course, they will come back several times in these plots during the next 4 weeks because the grapes do not botrytisied at the same time.



Xavier de Pontac and Slanie, monitor the pickers and control that the baskets are filled with noble rot clusters. No back basket here, but harvesting tub to collect all the baskets. And when a picker asks to empty, the entire troop has to follow.



A day of harvest is a lot that will go in barrels directly after the pressing. So, in the cellar, the cellarmaster verifies that all equipment is ordered and no holes for pipes beacuse Xavier de Pontac knows that the harvest will be long and should not be bored to repair during these long weeks. The vertical press from the early twentieth century is still used, the winemaker prepare the wood to be placed inside to get the latest juice, the richest.

To follow the next harvest at Chateau de Myrat, visit www.chateaudemyrat.fr and check out even more photos from harvest on our Flickr page.

Harvest at Chateau d’Armajan les Ormes

We are excited to bring you day-by-day progress of the wine harvest in Sweet Bordeaux regions. First up, Chateau d’Armajan les Ormes in the town of Preignac.

Originally a manor, the property was ennobled in 1565. Partially destroyed during the Fronde, the castle was rebuilt in 1750 by Vincent d’Armajan, son of Montesquieu. Jacques and Guillaume Perromat, 6th generation of winemakers, now operate the family property. The average age of the vines is 25 years and they produce around 3,000 cases.

Friday, September 9th: The harvest began in Preignac and Barsac.

In Preignac, France, the team of pickers of Guillaume Perromat from Chateau d’Armajan Les Ormes slips between the rows in an old Semillon plot (over 40 years old), to sort the grapes that will produce in the future “the nectar of the house”: a Sauternes.

“I prefer a small and faithful team of pickers every year,” said Guillaume “and with my regular team we can control the harvest by following them in the row. This avoids collecting the not mature grapes and allows to make a better selection.”

The selection of grape berries is the key factor in the production of sweet wines. Guillaume Perromat is confident, the grapes are beautiful and aromatic. The first juices are fruity and sharp.

To follow the next harvest in the Chateau d’Armajan les Ormes, visit www.mjperromat.com and check out even more photos from harvest on our Flickr page.

Cabécou Cheese Crisp

INGREDIENTS

• 3 sheets of brick pastry
• 6 discs of Cabecou cheese
• 1 apple
• Honey
• Fresh thyme

PREPARATION

Preheat oven to 350 degrees.

Cut the brick sheets into 2. Spread and arrange the Cabecou cheese, the tomatoes, a drop of honey and a sprinkle of thyme into each sheet. Cut the apples into thin slices and add on top of each sheet. 

Fold the brick sheets into squares. Oil baking tray and arrange the squares on it. Bake for 10-12 minutes. 

Chorizo, Ricotta, and Pickled Tomatoes Muffins

INGREDIENTS

• 7/8 cup flour
• 2 1/2 tsp baking powder
• 2 eggs
• 3 tbsp olive oil
• 7/8 cup chorizo
• 2/3 cup grated cheese
• 7/8 cup ricotta cheese
• 1 tbsp picked tomato puree

PREPARATION

Preheat oven to 350 degrees. 

Whisk the eggs with salt & pepper. Add flour, baking powder, ricotta cheese and oil. Then, add grated cheese and chorizo. 

Fill muffin tins (2/3 of the way) and bake for 20 minutes.

AOC Spotlight: Sainte Croix du Mont

This appellation is nestled upon one of nature’s strange wonders. Sainte Croix du Mont lies upon a “panoramic plateau comprised of vast fossilized oyster beds” which give it an exceptional terroir. 

Sainte Croix du Mont’s best known producers include Châteaux Bel Air, du Mont, La Grave, Loubens, La Rame, and Lousteau-Vieil. 

(Source: bordeaux-undiscovered.blogspot.com)

Roquefort Cheese, Auvergne Bleu Cheese, and Nut Cake

INGREDIENTS

• 2/3 cup flour
• 3 eggs
• 5 tsp baking powder
• 2/5 cup olive oil
• 3/5 cup milk
• 7/8 cup grated Gruyere cheese
• 2/3 cup Roquefort cheese
• 2/3 cup Auvergne bleu cheese
• 1/4 cup ground walnuts
• 1/4 cup diced bacon

PREPARATION

Preheat oven to 350 degrees.

Mix the flour, baking powder, and eggs. Gradually add the milk, oil and grated Gruyere cheese.

In the frying pan, fry the diced bacon, nuts and Roquefort and Auvergne bleu cheeses. Add some pepper. Mix with the batter. 

Pour in a cake tin. Bake for 45 minutes. 

Sweet Recipes: Parmesan Cheese, Pesto, and Pine Nuts Cake

INGREDIENTS

• 5/8 cup butter
• 4 eggs
• 1 tablespoon pesto
• 1 cup flour
• 5 tsp baking powder
• A handful of pine nuts
• 1/3 cup parmesan cheese
• 1/4 cup milk

DIRECTIONS

Preheat oven to 300 degrees.

Melt butter. Mix it with the eggs and the pesto. Add the flour and baking powder. Thoroughly mix.

Add the Parmesan cheese, milk, and pine nuts. Pour in a cake tin. 

Bake for 45 minutes.