Tagged with "tasting"
Mirabeau at one of the largest wine fairs in Europe
I have often visited the large European trade shows, but was a little reluctant to take Mirabeau to the massive Prowein trade fair in Düsseldorf. After all we are trying to do things differently at Mirabeau and Prowein seemed to be doing just the same as all the other wine producers – standing behind a [...]
Angela Muir MW on the new 2012 vintage of Mirabeau Blanc
This is only our second vintage making a white wine and we’re really pleased with it. Mirabeau Cotes de Provence blanc is a delicious, floral blend of rounded, lemony Sémillon and crisp, fresh, herby Rolle (a.k.a. Vermentino). Gentle lees stirring and the merest hint of oak help make this is an accomplished wine with subtle [...]
Angela Muir MW on the new 2012 vintage of Mirabeau Rosé
2012 has been our toughest year yet, with all of nature’s elements seeming to have it in for our old friend vitis vinifera (the grape vine). Heavy frosts, late hail and drought in the summer combined to have a devastating impact on Provençal vineyards. Several properties near us produced no wine at all this year and may struggle again [...]
Project Tapenade
One of our projects this year is to renovate a beautiful old building in our village which we are hoping will become Mirabeau’s new HQ in Spring 2014. The plan is to covert part of the building into a barrel cellar for our wines and part will become a small shop. Apart from selling wine, we plan to sell [...]
The making of Banon cheese in Provence
Banon is a gorgeous goats’ cheese (chèvre) that gained its AOC in 2003. It was first made in the village of Puimichel, approximately 1.5 hours north of our village Cotignac in the département of Alpes-de-Haute-Provence. Here we show how the Ouidette family make their outstanding chèvre.
The toughest part of the wine business – the selling
There are three Vs in wine: viticulture (growing the grapes), vinification (making the wine) and vente (selling it!). Stephen explains one of the aspects of his job which he finds the toughest…getting on the phone and selling!
Angela Muir MW on Mirabeau 2011
Stephen asks Angela to describe the new 2011 vintage of Mirabeau Rosé, just before bottling.
Blending the 2011 vintage of Mirabeau
At this time of year we make the blend for Mirabeau 2011. The ferments have finished and the wines are ready for tasting. We look at only the best tanks of wine in the winery for Mirabeau and make our blend of the top few (four in this case). It can take several hours but [...]
Discover the fifth taste – Umami with Tim Hanni
Tim Hanni is a professionally-trained chef and a Master of Wine. He has been involved with wine and food education and research for over thirty-five years and has a unique perspective on food and wine. So, you may know about the main taste groups (Salty, Sour, Sweet and Bitter), but how much do you know [...]
How wine can be dry but taste sweet (Amino Acids) – withTim Hanni
Tim Hanni is a professionally-trained chef and a Master of Wine. He has been involved with wine and food education and research for over thirty-five years and has a unique perspective on food and wine. Here Tim explains how compounds other than sugar can taste sweet and therefore how a dry wine can still taste [...]
Breaking the rules or resetting them? Red wine with fish explained.
Tim Hanni is a professionally-trained chef and a Master of Wine. He has been involved with wine and food education and research for over thirty-five years and has a unique perspective on food and wine. Tim cooks up a delicious Sole à la bonne femme (i.e. a white fish in a light, creamy sauce) and [...]
Tomato ketchup and how people taste food and wine differently
Tim Hanni is a professionally-trained chef and a Master of Wine. He has been involved with wine and food education and research for over thirty-five years and has a unique perspective on food and wine. Here Stephen asks Tim his opinion on why his son always covers his food with ketchup. This is a fascinating [...]