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ÔChateau
believes that wine is to be shared with friends and wants to make French
wines more understandable for visitors with a down-to-earth
approach.
ÔChateau's offerings
Wine, Two,
Three!
Taste three remarkable
French wines, one-hour presentation.
Grand 7
Taste seven
remarkable French wines, two-hour presentation
Wine & Cheese
Tasting Lunch
Taste One Champagne, 4 Wines, Five Cheeses for a memorable Tasting lunch
Corporate
events and Wine tasting dinners
ÔChateau has
designed a variety of wine tasting packages for incentive groups,
corporate hospitality, client entertainment, staff teambuilding or
simply for a group of friends.
Ô Chateau
Paris Wine
Tasting
100 rue de la
Folie Méricourt 75011
Telephone: 331
44 739 780; in Paris 01 44 63 97 80
contact@o-chateau.com
Musée du Vin
Most of their classes are in French but some classes are totally in
English.
Contact:
Matthieu Beaufils
Telephone. : +33 (0)1 45 25 70 91
Fax : +33 (0)1 40 50 91 22
E-mail : info@museeduvinparis.com
For their calendar of upcoming monthly tastings in English, visit their
"Tastings and Oenology" page.
42 euros per class
45 euros per class taught in English
No reduced rates
Reservation required
BKWine
Wine tours in English
"BKWine
has organized over 100 wine tours throughout France and across Europe.
Travelling in wine country is the best and most enjoyable way of
learning about wine, how it is made, how to taste it and how to
appreciate it. Meeting the producers is a captivating experience that
can be anything from an insight into a small family enterprise with a
passionate wine maker talking about his wines to an impressive visit to
an industrial installation with the latest technical equipment and
marketing resources. We always travel in small groups, typically 12-18
people, to guarantee a personal experience, translating from French (or
Italian, or German...) as needed."
BK Wine Tastings
Britt Karlsson writes a free
monthly newsletter that contains information on her favorite wines, wine
shops, links to lots of sites, word lists, etc.
The newsletter is available in Swedish and English;
websites available in Swedish, English and French.
Contact them if you are
interested in their tours food tours or read their
newsletter.
Excerpt from a
newsletter:
Appellations and brand names?
Does it serve any useful purpose to have appellations and
classifications (by the way, do you know the difference between the
two?)? Not an easy question to answer. Yes, it can be useful with some
consumer guidance that helps to find a good wine. But on the other hand
it does not always function very well. Take Burgundy as an example. It
is clearly more important to choose a good producer, and buy a simple
“AC Bourgogne” rather than forking out for a Premier Cru or Grand Cru
from a producer that you know nothing about. And you will save a few
cents in doing it. Or take the most classic example of all, the 1855
classification of Bordeaux. It might not be entirely decisive for the
price of a bottle but it does make a world of difference in prestige
(and price) if you’re among the top tiers in the classification or if
your at the bottom – or not even in it (oh my god!). And if you take a
look behind the scene? In reality, the 1855 classification is a ranking
of brand names on not of much else. Oh no, we here you say. It’s terroir.
Well, no, it isn’t. Let’s take a closer look. It is the actual chateau
(the building if you wish) that is classified “1/2/3/4/5 Cru Classé”.
Not the vineyard. In other words, a chateau can buy (or sell) land
without it affecting the classification. You could, for instance, buy
land (within the same appellation) and double the vineyard area. Where
is then the “soul” in being, say, a second Cru? Well, it certainly is
not in the “terroir”. Some (clever) winemakers have bought a chateau
without vineyards (but that had vineyards when the classification was
made long ago). and then they have bought land (with the right
appellation, but not necessarily the land that happened to belong to the
chateau when it was classified) and all of a sudden the have a wine
producing classified chateau. Tradition? Terroir?...
Perhaps the most thoughtful said about classification was what Laurent
Cogombles (together with his wife owner of Chateau Bouscaut and
president of the Syndicat responsible for reviewing the classification)
told us once on the subject of the reclassification of Graves. We asked
how they will come to some agreement on a new classification of the
Graves wineries. He said that, yes, it’s a very good and difficult
question. But that perhaps the best and truest answer to a ranking is
finally what the customers are prepared to pay for the wine. An
unusually well formulated and customer orientated comment in a wine
district today. Which in a way brings us back to 1855 and its
classification, which was primarily a ranking based on price.
But today, what could be the real importance of the price those wines
fetched in the first half of the 19th century? And if it is the price
that is the main factor, what good is then the classification? Isn’t it
easier to just read the price tag?
Worth thinking about!--BKWine
la Treille d'Or
21 rue de la Tombe-Issoire 75014
Closed Sunday and Monday morning
Open 10:30 a.m. to 1:30 p.m. and 4 p.m. to
8:30 p.m. (closed for the summer holidays between July 23 and August 26,
2005).
I can recommend this "cave" for those of you
looking for something different than what the chains and grocery stores
carry.
Nicolas Sirieix is the connoisseur of this
wine shop on rue de la Tombe-Issoire. He speaks English and will gladly
advise you and answer your questions.
Turn left out of the hotel and it is less
than five minutes away. I can recommend an organic wine: Clos du Tue-Bœuf,
la Caillère 2002, Cheverny. It tastes like raspberries one day and chocolate
the next.
Don't be shy! You will be glad you paid a
visit.
Lavinia offers a club membership for 15
euros a year. They offer a program of activities with the idea to share and
transmit wine culture between other Club members and wine makers inside the
Lavinia store.
With the
membership, you receive invitations to wine tastings
throughout the year.
Order the card on line.
Lavinia
3 boulevard de la Madeleine 75001
Open Monday
to Friday: 10 a.m. to 8 p.m.
Saturday: 9
a.m. to 8 p.m.
Bar and wine
tasting open non-stop during store's open times
Restaurant is
open noon to 3 p.m.
Telephone:
338 26 10 11 20
Fax: 331 42
97 54 50
E-mail
Racines
Linda recommends Racines - wine
bar - aka Marchand au Vin. Follow the link to the
Morethanorganic blog with more information and a map. If you were
familiar with La Crémerie in the 5th -- this is the same owner. Note
that Racines is only open Monday through Friday.
Racines
8, Passage des Panoramas
Paris, 75002
Telephone: 01 40 13 06 41
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May 2008
