Week 3 - Burgundy

Burgundy.

Where appellations have gone nuts. Where vineyards may be smaller than an acre, or large and owned by many people.

But this is pinot country, and the country is good!

I tasted about 100 barrels on my journey through the promised land, and I now have a huge appreciation of what makes Burgundy tick. I understand how important soil, slope and site are in making wine. I understand that the important thing for Burgundy is grow balanced, disease free grapes in the vineyard and not stuff it up in the winemaking.

Thanks Burgundy, you were great. Stay you.

Week 2 - Alsace

Alsace.

How I have under appreciated you. Love the wines, love the food, love the people.

Started with a tour of Hugel with Marc Hugel. Great bloke with an awesome passion for his vines. Leant quite a lot, he was very sharing and had to thank him profusely.

Toured another 7 vineyards. I am impressed by the technology that is in use, with respect to traditional methods. And a lot use "bee-oh", bio methods, organic and bio dynamic. 10% of Alsace are converted this way with more following. Most of the better producers are already. Really simple spray programs: copper, sulphur, BT, and nutrients. Nothing for botrytis, well not that I found. Mechanization in the vineyard is a big part, respect traditional methods but save a buck with a machine.

Stayed in Colmar, fantastic location for getting around. Gingerbread houses everywhere. Weather has been kind. Food has been stunning, and a little German. Wish you were here

Week 1 - Champagne

Week 1 of my trip through France. I am writing this post on my mobile phone so please excuse the formatting.
Well, 3 days if travel found us at Charles de Gaulle airport, with a day stopover in Seoul. Flying with an infant was not as bad as I thought it would be, Flynn was best behaved child on the flight.
After arriving in Paris we picked up the hire car, a Renault legana, with 6 gears. An hour and a half later and we were in Champagne.
After several arguments with the French GPS, I attended the first day of the Biocontrol of Plant Pathogens workshop. This was a really fascinating 3 days.
I had always thought that using bugs to fight pathogens was solely a competition thing, bugs eating bugs. But there is also an induced systemic resistance, which is really cool and at the forefront of new technologies for combating disease.
The gala dinner for the workshop included a tour of the Pommery caves and dinner in the Grand Maison. A delicious dinner, I think duck was in every course.
With a couple of days spare in Champagne, we visited a couple of smaller producers, Hure Freres and Jacky Charpentier. Both young winemakers with loads of passion for their wine.
Next stop, Alsace