How to make sure your BBQ is a big success, your start would be a pale rosé from Provence served nicely chilled, this rosé will remind you of peaches and apricot and on the palate the fresh citrus fruit will kick in and a nicely rounded finish.
When you are ready for the fish or seafood on the BBQ you will try the Sauvignon Blanc, perfectly fruity, but also zingy with citrus and orange, it will also pair well with cheese, especially goat’s cheese.
And for your main course you will try the Syrah from Nicolas Badel, violets and black fruit dominate this wine, the tannins are velvety and the finish is everlasting, to be served not too hot otherwise the alcohol becomes overwhelming.
The Winenot story began with a meeting, that of Paul and David. A wine producer and a native of burgundy. Paul grew up among the vines, Pinot and Chardonnay flow through his veins. David, a speciality wine merchant. A shared passion for local produce together with a spirit of adventure led the two friends to
In 1999 he acquired his vineyards in Saint-Joseph and Condrieu near the town of Limony and began by selling his wine to the local cooperative. It wasn’t until 2010 that he finally started bottling wine under his own name from his own 8 hectares, which says a lot about Nicolas. He is not one to
Les Athletes du Vin is a négociant project focused on producing great value typical wines from the Loire Valley. The idea was conceived by a group of French winemakers called Vini Be Good who work together to distribute their wines in France. The wines are vinified by various members of the Vini Be Good network