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Rock-n-ROLLE: The Bright, Sunny Grape With a Rock-Star Soul

Rolle may not be the loudest name in the wine world, but once you taste it, this Mediterranean gem plays straight to the heart. Known in many places as Vermentino, the grape thrives in sun-drenched, windswept terroirs where sea breezes, rocky soils and centuries of local tradition shape its bright, aromatic personality. In this article, we’ll dive into the fascinating landscapes behind Rolle’s finest expressions — from the dramatic hills of Bellet overlooking Nice to the rugged vineyards of Corsica — and discover why this white wine is quickly becoming a favourite among curious wine lovers. Get ready to turn up the volume on a grape that truly rocks.

ORIGIN of ROLLE

Rolle is believed to have appeared in Corsica in the 13th or 14th century. However, the first written mention of it was found in Piedmont and dates back to the 17th century. Most likely, this variety came to Piedmont from Liguria. In Piedmont, it was called Favorito, meaning it was a favourite among table grape varieties.

NAMES

The indigenous name of the variety is Vermentino. It’s called that in Liguria, Sardinia, and Corsica. But in mainland France, the name Rolle is used. Working primarily with French wines, the name Rolle is more familiar to me, so I’ll use it more often to avoid confusion. But the name Vermentino is still worth remembering; it’s very common.

In Piedmont, you might encounter the same Rolle or Vermentino under the name Favorita. In northern Corsica, it’s known as Malvasia da Corsica. In the eastern French Pyrenees, it’s Malvasia da Douro. Pigato is in Liguria. Vermentina is in the Corsican dialect. But the essence remains the same, despite all these names! It’s still the same aromatic Rolle! By the way, if you come across Rollo da Cinquaterra, know that it’s not the same as Rolle, but a completely different variety.

The name Vermentino itself may derive from the word “vermene,” which was used in Piedmont to describe the slender young shoots of grapevines. However, in Piedmont, Vermentino was also called “fermentino,” meaning “one that ferments,” perhaps referring to the effervescence of the young wines due to residual sugar.

TERROIR

Rolle, or Vermentino, prefers to be close to the Mediterranean. I can certainly understand this. The southern coast of France, the Ligurian coast of Italy, Corsica, and Sardinia are its natural habitat. The best wines come from grapes grown in poor soils and slightly above sea level.

Roll is sensitive to spring frosts. He’s a true Mediterranean guy, loving the sun, warmth, and sea breeze.

MAIN REGIONS

The main growing regions for Rolle and other synonyms are Italy and France. Italy includes Liguria, Sardinia, and Piedmont. France, the Mediterranean coast, including Corsica.

France has a larger area of Rolle vineyards than Italy, its native country. The largest plantings are in the French department of Var (part of the Provence wine region), as well as in Corsica, Languedoc-Roussillon (mainly the western coastal region of Languedoc).

Vermentino, also known as Pigato, is the most widely planted grape in the Italian region of Liguria. Vermentino is also the main white grape of Sardinia, particularly in the north of the island. Sardinia‘s only DOCG, Gallura, has even been created for it. Small plantings of Vermentino are found in Tuscany, Umbria, Puglia, and Lazio. In Tuscany, for example, Vermentino can be used as one of the grapes for Vin Santo. Small areas of Vermentino, known as Favorita, exist in Piemont, particularly the Alba zone, but these are becoming increasingly rare.

Vermentino can be found in Malta and in high-altitude vineyards (1200 m) in Lebanon. In the United States, it is found in California, Texas, North Carolina, and Virginia. There are also Vermentino vineyards in Brazil and Australia.

HOW DOES ROLLE TASTE?

Wines made from Rolle or Vermentino are always fresh and aromatic, with good acidity and medium alcohol, with a bitter finish (often described as grapefruit or green almond). On the palate, Rolle wines are dry but quite oily, with notes of citrus, minerality, and even a slight saltiness. However, very different styles can be found. The best Rolle examples are more mineral, floral, fruity, and slightly spicy. To maintain the necessary acidity for balance, the grapes often need to be harvested quite early.

To simplify matters, two main Rolle styles can be distinguished:

the lighter, more floral Rolle.

the richer, fuller-bodied Rolle;

Of course, there’s a difference in terroir, but a significant responsibility also lies with the winemaker, especially when choosing whether to subject their Rolle to malolactic fermentation (malolactic fermentation is the conversion of malic acid into lactic acid using a special bacterium). Malolactic fermentation gives Rolle a rounder, more oily structure. Without it, the wine will be lighter, sharper, and more acidic.

Rolle in Provence and Languedoc

Rolle is currently the most widely planted white grape in Provence (accounting for 60% of all white grape plantings). It’s used here both as a single-variety grape and as part of blends to round it out. But sometimes it’s even used to add freshness and piquancy to rosé blends, especially among the region’s top producers. In Languedoc, Rolle is typically blended with Viognier, Marsanne, and Roussanne.

Rolle is a white wine from Nice

Rolle plays a central role in the white wines of the Bellet appellation, nestled on the hillsides northwest of Nice, between 200 and 400 meters above sea level, on the puddingstone and pebble terraces typical of this unique terroir. Thanks to the combined influence of the Mediterranean climate—sunshine and sea breezes by day and Alpine winds by night—and the gravelly and sandy soil, Bellet white wines made from Rolle are distinguished by their freshness, subtle salinity, pronounced minerality, and elegant aromas of white flowers, aromatic herbs, or orchard fruits.

In certain cuvées—particularly at estates like Château de Bellet—Rolle is sometimes vinified on its own, or blended with a touch of Chardonnay, and aged in stainless steel tanks or larger oak barrels to preserve aromatic purity, but also add complexity and structure. Finally, this urban vineyard—one of the smallest and oldest in France—offers a remarkable setting: hills overlooking the Mediterranean sea and the Alps, accessible by a short drive from the city centre, and steep terraced slopes. You can join us for a guided tour, discover the vineyard, learn the secrets of this unique terroir, and taste some of the finest Rolle wines — a moment I look forward to sharing with you. Find more details and book a Vineyard Tour in Nice here.

Vermentinu in Corsica

In Corsica, Rolle is called Vermentinu. It is also the region’s number one white grape. In Corsica, Vermentinu finds some of its most expressive terroirs, producing wines that are among the finest examples of the grape anywhere in the Mediterranean. The best sites are typically located on elevated, windswept slopes where the island’s rugged geology shines through: granite-dominated soils in the north (notably around Patrimonio and Calvi) give Vermentinu its trademark tension, salt-kissed minerality, and aromatic precision, while the schist and alluvial terraces of Figari and Sartène in the south deliver slightly fuller, more textured wines marked by ripe orchard fruit, citrus zest, and Corsican maquis herbs. The Porto-Vecchio appellation also produces fresh white wines with good acidity.

The best Corsican wines from this variety are dry, with a slight minerality and smokiness. The combination of maritime influence, strong diurnal shifts, and persistent winds — the Libeccio and Mistral — helps preserve acidity even in warm summers, allowing Vermentinu to achieve ripeness without losing freshness. Corsican Vermentinos are soft, golden, and high in alcohol. These conditions explain why Corsican Vermentinu is often considered a benchmark style: vibrant yet complex, delicately floral, and unmistakably shaped by the island’s dramatic landscapes.

Vermentino in Sardinia

Sardinia boasts examples of full-bodied and complex Vermentinos, especially from the northern part of the island. The DOCG Gallura, with its granite soils, is considered the best region. Here, the climate is ideal for producing rich white wines: plenty of sun, high daytime temperatures, but the presence of a cooling nighttime breeze from the sea creates excellent conditions for the wine’s acidity and intensity of flavour. Vermentino in Sardinia is typically not aged in oak. It’s fresh and acidic, with notes of green apple, citrus, and pear. In northern Sardinia, they even produce sparkling wine from Vermentino. The local Vermentino smells of pear, lime, grapefruit, and peach. The best full-bodied examples are quite mineral and develop a zest-like aroma over time. Read more about the trip to Sardinia and its wines in this article.

Vermentino in Liguria

Ligurian Vermentinos are typically lighter, floral, mineral, and slightly salty. Aromas of freshly cut grass and even vegetable notes can sometimes be detected, especially on the palate.

Vermentino of California and Australia

California Vermentinos are very aromatic and citrusy. This same New World style of Vermentino is also prized in Australia. The wines have aromas of ripe fruit.

FOOD PAIRING

Rolle goes well with grilled or baked light meats and fish. The best fish pairings are catfish or black cod. This variety, thanks to its saltiness and phenolic bitterness, pairs beautifully with spices and the full range of Provençal herbs. Avoid highly acidic flavours in food, as they can overpower the Rolle’s performance.

Soft and light cheeses pair best with Rolle, such as Ricotta, Buffalo Mozzarella, Goat Cheese, Pecorino, Feta, and Fiore Sardo.

Rolle’s phenolic properties pair it well with vegetables and hummus. If you’re dressing your dish with pesto, a Rolle-based wine will do the job better than any other!

Pasta? Rolle or Vermentino pairs perfectly with pesto pasta, seafood, and vegetable primavera.

Salmon? Why not? Rolle will highlight the richness and fattiness of the salmon and make a wonderful, sophisticated, yet understated addition. For fresh salmon, a fresh, high-acid Vermentino, such as from Sardinia, is best. For grilled salmon, especially in a creamy sauce, an oak-aged Rolle is a better choice.

The beauty of Rolle is that it can be served with both a sophisticated dinner party dish and a simple, less pretentious, yet equally delicious meal. For example, a fried ham and cheese sandwich would be even more appetising with the herbal notes of wine.

You can try some of the best local wine and food pairings from Nice during our Gourmet Walking Tour. Find out more details and book it here.

YOU WILL LIKE ROLLE IF YOU LIKE…

Varieties with a similar profile include Albariño, Grüner Veltliner, Sauvignon Blanc, Semillon, Verdejo, and Garganega (Soave). For me personally, Rolle is an excellent Mediterranean alternative for lovers of Sauvignon Blanc. Especially if you prefer Sauvignon Blanc’s aromatics over its acidity. Rolle also has all those green notes, just as full of citrus, but it’s rounder, softer, and, in a good way, jaded by the southern Mediterranean sun.

And if you’re a beer lover and just starting to appreciate wine, then focus on IPAs. If you enjoy this particular style of beer, you’ll love Rolle in the world of wine.

HOW TO LEARN AND TASTE MORE

To finish, if you’re curious to taste outstanding expressions of Rolle and dive deeper into what makes this Mediterranean grape so fascinating, I host Wine Tasting Classes in the city centre of Nice, where you can discover some exceptional bottles from Bellet, Corsica and beyond. It’s a perfect opportunity to explore the grape’s vibrant style, understand its terroirs, and enjoy a relaxed moment of learning. And of course, we don’t taste only Rolle — our classes are also a great way to discover and learn about wines from all over France, from iconic regions to hidden gems. You can book your tasting session here — we’ll be delighted to guide you through some of the finest wines available.

Cycling Through the Vines: My little Wine Journey in Alsace

Some places capture your heart not just through their landscapes, but through the way they taste. Alsace, with its ribbon of vineyards stretched along the Route des Vins, is one of those places. I spent a few unforgettable days cycling between the region’s storybook villages, meeting passionate winemakers, and discovering wines of astonishing character and diversity. From bone-dry Rieslings to fragrant orange wines, Alsace revealed itself as a land where history, terroir, and human craftsmanship come together in a glass. Here are some of my impressions, discoveries, and delightful surprises from this magical wine route.

Riesling: The Eternal Star of Alsace

If Alsace had a single ambassador grape, it would be Riesling — and I must confess, it’s currently my wine crush. I often hear people say they don’t like Riesling. My answer? You haven’t found your Riesling yet.
This grape is a true chameleon: from bone-dry and razor-sharp to lusciously sweet and honeyed, it expresses every shade of balance between sugar and acidity. In Alsace, Riesling isn’t just a wine; it’s a lesson in contrast and precision — a dance between clarity and depth, power and finesse. Each sip feels like sunlight captured in crystal.

The Route des Vins: Cycling Through a Living Postcard

The Route des Vins d’Alsace is more than a scenic drive (or in my case, a glorious bike ride) — it’s an open-air museum of viticulture and architecture. Vineyards climb steep hillsides, while below lie perfectly preserved medieval villages, each one lovingly maintained and blooming with flowers.
What truly surprised me was how immaculate everything is, considering the region’s turbulent history. Alsace has changed hands between France and Germany several times over the centuries, yet it has emerged with its heritage intact — and perhaps even more beautiful for it. (Had Russians been involved, I suspect the story might have ended quite differently!)

Red Renaissance: Pinot Noir Takes the Stage

Traditionally, Alsace has been a white wine country, but the reds are now catching up — thanks to climate change and innovative winemaking. Pinot Noir is thriving here, often made using vendange entière, where whole bunches (including stems) are pressed. This method requires perfectly ripe grapes; otherwise, the stems can add harsh tannins. The reward is a red wine that’s perfumed, structured, and complex.
Some winemakers are even experimenting with Syrah — imagine that in Alsace! It’s a bold step for a region known for whites, but one that shows Alsace’s spirit of quiet innovation.

One Producer, Many Stories

Visiting an Alsace winery is like stepping into a microcosm of the entire region. A single producer can easily make twenty or more different wines — from various grape varieties, vineyard sites, and sweetness levels.
This incredible diversity reflects the patchwork of Alsace’s terroir: every slope, every parcel tells a different story. It’s both thrilling and slightly overwhelming, but it also means there’s always something new to discover.

The Quiet Revolution: Toward a Premier Cru System

The word on everyone’s lips in Alsace right now is “Premier Cru.” While the classification has not yet been formally approved, the region has effectively developed its own hierarchy: from Alsace AOP, to communal or village wines, to lieu-dits, and finally Grands Crus.
The only problem? The labels can look confusingly similar, with the key details often hiding in small print on the back. Still, the growing recognition of terroir quality is a real step forward.

The Noble Quartet

Alsace’s reputation for white wine rests mainly on its noble grapes: Riesling, Pinot Gris, Gewürztraminer, and Muscat.
Each brings something unique — Riesling’s purity, Pinot Gris’s depth, Gewürztraminer’s exotic perfume, and Muscat’s joyful fruitiness. Muscat can be inconsistent, yes, but at its best, it’s like biting into a sun-warmed grape. Together, they form the core of what makes Alsace so distinctive in the world of wine.

Grand Cru: Greatness and Debate

Most villages along the Route des Vins boast one Grand Cru vineyard, often the steepest slope nearby. This was born from a French spirit of liberté, égalité, fraternité — every village deserved its star.
Yet, today, the Grand Cru system is under debate. There are too many sites, and not all are of equal quality. With climate change shifting ripeness and balance, some top producers now choose to bottle their finest wines from exceptional plots without using the Grand Cru name. In Alsace, reputation is increasingly built not just on terroir, but on the producer’s skill and integrity.

The first Grand Cru of Alsace : Schlossberg

The Power of Vintage

Vintage matters deeply in Alsace, perhaps more than in many other regions. Because styles vary from bone-dry to richly sweet, the weather’s influence is magnified.
Warm years produce opulent, fruit-driven wines; cooler, more “classical” vintages deliver freshness and higher acidity — ideal for purists like me. Each vintage offers something for every palate.
Sadly, 2025 will see no botrytized dessert wines, as noble rot didn’t develop this year — a reminder that nature always has the final say.

The Pressing Lesson: A Personal Discovery

At domaine Huntz-Schaeffer, I had the rare chance to taste two wines made from the same parcel and grape, with only one difference — the length of pressing.
The first, a quick press of destemmed grapes, was light and subtle. The second, a long press of whole bunches, revealed stunning aromatics and richer texture. It was a revelation: such a small change in technique can completely transform a wine. A true “aha” moment for any wine lover!

New Grapes, New Surprises

Alsace is not standing still. I tasted a Sylvaner aged in oak, and it was one of the most surprising and delightful wines of my trip. Blind, I’d never have guessed it was Alsace Sylvaner — it had depth, complexity, and a sense of quiet confidence.
I can’t wait to share this bottle at my next wine tasting class — proof that Alsace’s potential still has new chapters to write.

Orange Wines: Aromatic, Dry, and Full of Soul

Given Alsace’s wealth of aromatic varieties, it’s no wonder the orange wines here are so compelling. Usually dry, textured, and gastronomic, they bring together the perfume of classic whites with the structure of reds.
These are wines with personality — rich, smooth, and beautifully food-friendly. I already have a few in my collection, waiting to shine at our next Tour de France tasting in Nice!

A Land That Stays With You

Cycling through Alsace, I felt that rare connection between place, people, and product — where every vineyard, every village, and every glass tells part of a living story.
Alsace is a region that doesn’t shout; it sings — softly, in harmony, and always with grace. Whether you’re chasing Riesling’s brilliance, exploring new reds, or discovering a hidden Sylvaner, one thing is certain: Alsace will charm you, sip by sip.

What are Grower Champagnes and how do they differ from the Big Champagne House

What is Grower Champagne?

Grower Champagne is produced by individuals or families who cultivate their own grapes and oversee the entire winemaking process. Out of more than 16,200 growers in Champagne, fewer than 5,000 produce their own Champagne with grapes they cultivate on their own land. These small, family-run businesses craft wines in limited quantities, often employing methods passed down through generations. Their approach emphasises the unique characteristics of their specific terroir, resulting in wines that are more intimate and expressive of their origin.

Key differences

Production Scale: Big houses operate on a large scale, producing vast quantities of Champagne, while grower-producers focus on small-batch production.

Grape Sourcing: Big houses source grapes from various vineyards, aiming for consistency, whereas grower Champagnes are made from grapes grown on the producer’s own land, highlighting specific terroirs.

Wine Style: Big houses blend wines to achieve a consistent flavour profile year after year. In contrast, grower Champagnes reflect the nuances of each vintage and vineyard, offering a more diverse tasting experience.

Availability: Big-house Champagnes are widely available globally, while grower Champagnes are less common and may require specialised retailers to purchase.

How to recognise a Grower Champagne?

To determine the type of Champagne producer, examine the two-letter code on the wine label:

RM (Récoltant-Manipulant): Indicates a grower-producer who makes Champagne from their own grapes.

Is Grower Champagne better than Big House Champagne?

Not necessarily better, just different. It depends on what you’re looking for. While Grower Champagne is certainly more artisanal, it’s not necessarily better than Maison Champagnes; this is a matter of personal preference, taste and occasion.

● Choose Big House Champagne if you value reliability, accessibility, and brand recognition.

● Choose Grower Champagne if you’re into artisanal production, terroir expression, and exploring diverse styles.

You can learn more about Champagne and other types of French sparkling wines at our wine tasting classes, like:

● Wine Tasting: Tour de France

● Introduction to Wine Tasting: Petit Tour de France

● Fine Wine Tasting: Tour de France Deluxe

Whether you’re just getting into wine or are a more advanced taster, you’re bound to find new and exciting wines alongside expertly delivered information in an informal and convivial environment.

How Post-Revolutionary France shaped some of France’s most famous wine regions

You probably have heard about Napoléon Bonaparte, later known by his regnal name Napoleon I. Napoléon was a brilliant military man who rose through the ranks, fighting for the French revolutionary forces. He staged a coup d’etat and named himself Emperor in 1804.

He was eventually defeated in 1815, but during his reign, he threatened the entire European continent, and it took all of Europe to defeat him. His lasting legacy, the Code of Inheritance, mandated that all holdings be divided equally among each child.

The Napoléonic Code in Bourgogne vs. Bordeaux:

Bourgogne was quite rural during the Napoléonic Era. Landowners adopted Napoléon’s Code of Inheritance quite literally and divided their vineyards among each subsequent child in equal parts. Compounded over time, this resulted in extremely small holdings that were unfeasible for commercial wine production.

This heralded the birth of the Burgundian négociant who could purchase fruit from many winegrowers to bottle under a single label.

As of 2019, the average individual vineyard holding in Bourgogne was 6.5 hectares; this diminutive sizing makes it difficult to produce proprietary labels. Moreover, these holdings are rarely contiguous, so a small producer could make many wines under many appellations, none of which would be in a sufficient quantity to make it worthwhile. In 2019, there were 3,577 domaines, 16 co-operatives and 266 wine merchants (négociants); 52% of all the wine produced is sold through these merchants.

Négociants are companies that purchase grapes or wine from growers who are too small or do not have the inclination to bottle and market their wine. Just as within the producer arena, négociants possess different levels of talent. Are négociants wines inherently inferior to domaine bottlings? No. More often than not, the négociant has the capital to purchase new equipment, barrels, and tanks to increase the quality of their bottlings. Today, many négociants are also growers, and growers have become négociants as well. A recent trend is that of the micro-négociant, an enterprise that works on a much smaller scale than a traditional négociant. They typically focus on individual sites or appellations and produce terroir-driven, high-end small bottlings.

On the other side of France, in Bordeaux more specifically, where the region had been involved in the business of wine since the marriage of Eleanor of Aquitaine and King Henry II and the ensuing 300 years of trade with England.

Savvy and aware, the Bordelais adhered to Napoléon’s Code of Inheritance by dividing their estates as paper shares of stock vs. rows of vines, thus maintaining the integrity and size of their holdings. Another significant event that happened also in Bordeaux is the “Classification of 1855”. At the request of Napoléon III, wine was added to the list of national “strengths” and incorporated into the showcase of new industries and new technologies on display at the Universal Exposition of 1855.

The Bordeaux Chamber of Commerce was asked to build a display, which they did. They also incorporated a listing of 87 Bordeaux Chateaux, which were ranked based on the prices these wines commanded in the marketplace. This historic document went on to become the “Classification of 1855” which has driven Bordeaux sales ever since.

Funnily enough, the 1855 list was never intended as a classification system, nor was it ever ratified as a classification system. The listing itself was a “working document” put together by the Union of Brokers attached to the Bordeaux Commodities Market and served as a reference guide for setting prices and/or paying taxes. It had at least two dozen different permutations in the 100 years prior. The list of 1855 simply reflects, by tiers, the price points at which the top wines in Bordeaux were selling in the 19^thcentury. It earned fame because it was incorporated into a display of Bordeaux wines at the Universal Exhibition in Paris in 1855.

It has since become the economic lodestone for Bordeaux’s global wine sales, separating (for the most part) the “haves” (of fame and fortune) from the “have-nots.” The Bordeaux Chamber of Commerce decided to set up a showpiece at the Universal Exhibition and solicited 6 bottles of wine from any wine producer who cared to donate to the cause, then dressed these bottlings with generic labels that identified them by state, commune, region and vintage.

All in all, the exhibit was underwhelming in presentation. To dress it up a bit, a giant (and accurate) map of the region was placed on display along with the “Classification of 1855”.

Eighty-seven chateaux were ranked on the original document: 1 chateau from Graves, now Pessac-Léognan, 26 chateaux from Sauternes and Barsac and 60 chateaux from the Médoc. The ranking placed red wine producers in one of five categories: first, second, third and fifth growths, with first being the best. Chateaux crafting sweet wines were placed into three categories: Premier Cru Supériur, Premier Cru and Deuxieme Cru. Interestingly, the wine that was selling for the highest price back in 1855 was Chateau d’Yquem. For this reason, it alone bears the title Premier Cru Supériur.

The fact that the list includes no wines from the Right Bank and no dry whites is a reflection of their lack of stature at the time. They were certainly considered. There have been a few changes to this classification system. Chateau Cantemerle was added while the Universal Exhibition was still in progress, changing the number of Médoc chateaux to 61. There are now 27 ranked wines from Sauternes/Barsac. Properties that were sold and divided maintained their status, and Pexoto no longer exists. However, the most significant change occurred in 1973 when Chateau Mouton Rothschild was elevated from second-growth status to first-growth status.

All-in-all the 1800s were a period of important changes and transitions and its effects are still resonating to this day.

Why you should be drinking Beaujolais wines?

There’s a lot of discussion about red wine consumption trends and how in many countries the tendency is on the decline, perhaps a lot of these wines have lost their appeal due to consumer behaviours and preferences.
It’s no surprise that many regions of the world have been getting warmer over the past few years giving other styles of wine more popularity such as whites, rosés and sparkling
wines.
Another reason could be that younger generations are eating fewer red meats and animal proteins overall, historically the premier food pairing for red wines.

But surely there must be other styles of red wines that fit today’s wants and needs right?

This is where Beaujolais wines come into the picture, these fruit-forward, low alcohol and low astringency wines made from the Gamay grape variety are the perfect alternative to the more traditional heavier red wine styles of the past.

Preferably served slightly chilled, this is one, if not, the best red wine of the summer, with medium-high acidity, fresh red fruits, and almost no drying sensation, Beaujolais wines are perfect to bring to a picnic, beach day, or backyard grill.

Traditionally Beaujolais wines have been fermented via semi-carbonic maceration, which is a process that makes the wines gain unmistakable notes of cherries, raspberries, candied fruits, banana and even bubblegum.

Beaujolais Nouveau

This style is very common in Beaujolais Nouveau wines, which are the first to be released into the market and are meant to be consumed by very young, these wines are great for a casual drink at home or with friends and can be easily paired with most snacks and tapas, as well as charcuterie boards.

While it’s true that at some point in the past, the great popularity of Beaujolais wines made the region produce a large amount of less than stellar quality wine to appeal to the masses, nevertheless in the last 2 decades the focus has shifted to a more quality-driven approach.

Team Building in Nice : Wine Tasting

Are you looking for a unique way to strengthen your team’s collaboration, boost morale and enhance engagement?

Let me be your trusted sommelier alongside my offers adapted to your needs and preferences, and create turnkey solutions for your workshops, team-building activities, events or wine tours between colleagues.

Why choose VinoLove Club?

Convenient location: Host your event in a spacious, cosy and well-equipped tasting room in the centre of Nice (it can be held at your location as well).

Entertaining & educational: I do my best to make you feel welcome and make the tasting fun and interesting.

Stress free: Let me take care of all the logistics involved and fulfil all your corporate needs by maintaining reliable and constant communication.

Our Wine Tastings and Tours for your teambuilding

Private Wine Tasting: Taste 7-8 wines from regional tastings to varietal comparisons, you will get a customized wine-tasting experience that is sure to be memorable.

Private Vineyard Tour: Conveniently located on the outskirts of Nice and easily accessible through various means of transportation, this vineyard tour overlooking the breathtaking Mediterranean Sea and the majestic Alps will surely be an unforgettable experience.

Private Gourmet Walking Tour: Experience the city like a true local with this breathtaking tour where you will learn about the history and traditions of Nice and taste 20+ local specialities at artisanal boutiques, market, and hidden culinary gems.

How to book wine tasting or tour in Nice for your team

Contact me now to discuss your private group wine-tasting needs, and let me help you create an unforgettable experience for you and your group.

Sardinia, an emerald of the Mediterranean

Living on the French Riviera it seems that one can hardly be surprised by the beauty of the Mediterranean coast, but Sardinia managed to do it, and this island has a special place of very warm memories in my heart. The island is not heavily populated, and therefore the beauty of the coast and azure water is felt here even more effectively and more peacefully.

Of course, on an Italian island in the Mediterranean, there should be wine. Sardinia has a long history of winemaking and supplied wine to ancient Rome. For centuries, the island was ruled by Aragon, and therefore many grape varieties are of Spanish origin. For example, the most common red variety, Cannonau, is a local form of the Spanish Garnacha, which you may also know by its French name, Grenache. Bovale Grande and Bovale Sardo also have Spanish roots.

The main white variety is the Mediterranean Vermentino. The same one that is called Rolle in France and is the main white wine from Nice that we taste on my vineyard tours. Appellation Bellet in Nice boasts one of the most elegant wines of this variety in France. But the best place for Vermentino in Sardinia is in the Gallura region, located in the rocky and arid northwest of the island. The Mediterranean heat together with the sea winds makes the Vermentino from this terroir extremely concentrated. Vermentino di Gallura became the first DOCG on the island.

I highly recommend visiting Surrau winery located in the Gallura area. They make exceptionally balanced and full-bodied white wines from Vermentino, unexpectedly elegant Cannonau reds, and a Super Sardinian Blend from Cannonau, Cabernet Sauvignon and Syrah. Their rosé is very nice, in the style of Provence. There are also sparkling and sweet wines. But their tasting room with its stylish design and cosy atmosphere deserves special attention.

Sardinia has 1,850 kilometres of coastline, and the coast is incredibly beautiful. Cut by bays and cliffs, it sparkles with its azure water. I swear it is clearer and more turquoise here than even the French Riviera. Unfortunately, there was no time to go around the entire coast, but I recommend the variety of small beaches on the island of Maddalena the most. The island is very easy to get to by ferry from Palau. Then we just drove along the coast and stopped at small beaches or viewpoints. And each subsequent beach enchanted us even more. The water is warm and tender even in the middle of October, you want to swim without stopping.

We also took a boat trip from Cala Gonone port along the east coast of the island. This coast is closer to the mountains and it is impossible to get to it by land. Hinged sheds are 400 meters high. Therefore, many beautiful beaches and mystical grottoes can only be reached by boat. The trip is very beautiful, but as advised by our skipper, you should avoid this area in July and August, when all Sardinian tourists want to visit the same secret small and difficult-to-reach beach, and therefore hundreds of people are there at the same time.

Sardinia is an island with a very ancient and rich culture. I was very impressed by their decorative art and its similarity to Ukrainian. We stayed at the Su Gologone Hotel, a luxury hotel complex that is an ethnic resort. Swimming pool, spa, restaurant, bar, shop, workshops, master classes, all dedicated to local ethnic art. Everything is decorated with local decorative art. And it was very informative, very authentic and very beautiful and thoughtful. I would like to see such a modern but authentic hotel complex in my homeland.

Sardinia definitely deserves to go back and explore it better! Until then, see you soon, I hope.

Wine People. Cavist’s interview. Nicolas Maccarani, Nice

Wine shop Nicolas on the Maccarani street in Nice’s Carré d’Or is a lovely and friendly place. Pierre and Ludovic have been managing this wine shop for 4 years now. Ludovic worked in another wine shop in Nice, while Pierre came to discover a new region. I talked to Pierre about the store, his work, wine and learned a lot of interesting things.

It turned out that he was familiar with the world of wine since childhood as his grandfather was the director of a wine cooperative in Languedoc. As his future profession, Pierre first chose trade, but then returned to the world of wine, which was always interesting to him, and completed his master’s degree in Bordeaux with a profile in Wine Trade. He made an internship at the famous Château Pape Clement near Bordeaux and returned to Languedoc to work for a merchant house. It was a purely commercial job, which Pierre liked much less than working in a wine shop now since here he is engaged not only in the commercial part of the wine trade but also works directly with clients.

Why do you enjoy working directly with customers more than in pure distribution?

This is a completely different approach. There I had to focus more on negotiations and the profitability of the deal than on the product itself, terroir, winemaking. I wanted to sell just good wine and tell people about it. Also here in the store, I like autonomy, there is no direct guidance above us, we manage the store the way we want. This is a nice neighborhood with pleasant people. We have done a lot in the store, changed the décor, refurbished it to our taste, but there is still a lot of work and it inspires us. It is interesting to work more with foreign clients. We cooperate a lot with hotels.

Who are your clients?

These are largely residents of the quarter. But there are also many foreigners here, especially from March to November. 80% of our clients during this period are foreigners. The life of the quarter does not standstill. It is a dynamic place, it creates new opportunities.

What makes you different from other stores?

We try to do a lot of in-store tastings to let customers know about the product. Before the pandemic, we organized such events every Friday. It is also a way to meet clients and exchange opinions. Sometimes we invite wine producers with whom we work. We have another project in partnership with restaurants. It is a tasting of our wines in their establishments.

Continue the phrase “When I drink wine, I ..”

There is so much in a glass of wine. A glass of wine for me is the union of the terroir and the grower, how much the latter manages to enlarge the terroir, the land in which his vines grow. And this is incredible. Wine makes you travel. After all, each terroir is special. Even within the same appellation. Winemakers can produce different wines at a distance of 1 km from each other. Each wine is a discovery. We can always learn something by tasting wine. This is what I love about wine – being able to travel with your glass. And of course, pleasure. Wine is much more than just alcohol.

Which wine regions would you closely follow in the future?

I would like to tell you about my region – Languedoc. For a long time, it had a bad reputation, but recently a new generation of winemakers has appeared there, for whom the quality of the product has become more than the quantity. The fact is that land in Bordeaux or Burgundy is very expensive. It is almost impossible to acquire a vineyard there. And the terroir of Languedoc is much more accessible. But the wine styles of the region are very diverse: they are sweet wine, red wine, fortified wine, muscat, sparkling wine. There are AOC and IGP levels. The variety of palettes and styles is very interesting. I really like southern wines, which are quite expressive, with character.

Languedoc is a large region. Where exactly would you advise to pay attention?

One of the most famous appellations is the Pic Saint-Loup north of Montpellier, which produces mostly red wines. This is Syrah, Grenache, also a lot of Mourvedre. The wines retain their freshness. The second appellation, which is interesting and produces exclusively red wines, is Terrasses du Larzac. It is a terroir that produces very high-quality wines of the Languedoc. There are legendary producers (Mas de Daumas Gassac and Mas Jullien). There are also many young winemakers. It is an excellent red wine, also with good freshness. A lot of sun, but the winds from the plateau du Larzac refresh the microclimate.

For white wine, my favourite region is the Loire. I love their minerality. My best wine memory concerns Australian wine. Domaine Torbreck. It was Syrah with a bit of Viognier. I tasted this wine at an exhibition in London. It was a wine that evokes very strong emotions that cannot be forgotten.

What advice can you give young wine merchants?

The first is to know your product well. This is the foundation. I regret a little that I didn’t get technical education. I read a lot but never got involved in the production process. It would be great to spend 1-2 months learning how wine is made. Then you need to be passionate. Trading today is not the easiest thing to do. There are always problems, but you must not lose heart, because there is always a solution. We try to set goals. It doesn’t matter what happens around, but the goal set motivates me to move towards it.

Are there any books or films that have inspired you professionally?

I don’t remember particular books, as for films, the first I would call Mondovino. So just about the Mas de Daumas Gassac, which I mentioned. There are many interesting documentaries.

Moderate alcohol consumption. What are your recommendations?

Wine is a discovery and a journey. And it is not a drink that is drunk quickly and easily. It’s a difficult question. I’m a caviste, but that doesn’t mean I drink every day. I have to taste, this is normal, it is my profession. I think the main problem with wine is overconsumption. And this problem also comes from poor quality products, cheap supermarket wines.

Wine corks: what you should know about them choosing your wine

Choosing a wine, you have probably seen bottles with completely different corks. Which one is better to take? – you probably thought. Is there a difference? Someone told you that good wine should only be covered with a natural cork. Of course! That bottle opening sounds great! What elegance and what anticipation of pleasure follows it! But suddenly you remember that you are going on a picnic and you forgot the corkscrew. What a shame! Maybe take wine with a screw cap and not suffer? What will people think? Cheap! Or maybe not! The wine looks decent and the price isn’t that cheap! In order not to worry about all these thoughts, let’s look at the different types of corks and the cases they are appropriate.

A bit of cork history

In general, corks appeared in the 5th century BC and they closed not bottles, but amphorae with wine. Since the 17th century, when glass bottles are becoming more and more confident, corks have become irreplaceable.

Cork tree

Natural corks are made from the bark of the cork tree. More than half of all natural cork comes from Portugal. A quarter from Spain. The rest is shared by other mainly Mediterranean countries. Why only this tree? Its bark contains the element suberin, which is responsible for the elasticity of the cork, as well as other components that make the cork waterproof. The structure of the bark of this tree is very porous, 90% of the volume is eventually filled with gases. The cork can be compressed up to 64% of its original size. Therefore, it is easy to cork a bottle with it. After that, in the neck of the bottle, the cork straightens again and serves as a reliable way to store wine.

Natural cork

This cork is made from a single piece of cork bark. It is best suited for wines with bottle ageing potential. So if you buy wine to replenish your wine cellar and open the wine in a few years, then yes, pay attention to the fact that it is closed with a solid natural cork.

Technical cork

This cork is also made from cork bark, but not from a single piece. Most often, the middle of the cork is made of agglomerated shavings, which remain after the production of holistic natural corks. Its edges, which are in contact with wine and air, are made of small pieces of solid cork. It is a good alternative to holistic natural cork. It costs less, and the properties are similar. But such a cork is not designed to store wine for too long. 6 years from the moment of bottling is quite normal, further it is risky. But if you buy wine to drink now or during the year, then do not be intimidated by technical corks. The pleasant sound of opening the bottle and the safety of the wine are guaranteed.

Cork for sparkling wines

Sparkling wine corks are also made from cork bark. The principle is similar to technical corks. A part of the cork that comes into contact with the wine is made from a single piece. The upper part is the agglomerate.

Caps

You’ve probably seen such fortified wine corks. The lower part that comes into contact with the wine is a natural cork, while the upper part is made of a completely different material. They are made for fortified wines, liqueurs, spirits. By opening such a bottle and drinking a glass, you can easily close it with the same stopper and keep it longer. These drinks are usually already oxidized and not as vulnerable to oxygen exposure.

Synthetic corks

These corks are made of synthetic foam with small pores that mimic the pores of natural cork. The quality of such corks can be quite different, but their price is much lower than natural ones. These corks are usually used to cork cheaper wines.

Screw caps

They appeared in the 70s of the twentieth century. Made of aluminium. Easy to unscrew and screw back. If you haven’t finished your wine – it is practical. It is even more practical if there is no corkscrew at hand. Many conservative, mainly southern European consumers associate such corks exclusively with cheap, low quality wine. But this is a delusion. Such cork is in no way inferior to synthetic, and sometimes even technical. Many not-so-cheap New World wines have a screw cap. More and more essential wine markets are shifting their preferences towards wines with this cork. For example, Northern Europe, Australia, New Zealand.

The screw cap is convenient and does not affect the quality of young fresh wines in any way. Often even better suited for them. But the ageing of wines with such a cork for decades can be fraught with reduction. Although modern trends indicate that fewer and fewer consumers are buying wine for this purpose.

Which cork to choose?

Too much information? Let’s summarize? First of all, don’t be snobbish and stay open to all innovations, they are often not so bad. Let’s imagine you at the wine shop choosing a drink. Take the one that you like, which the sommelier advised, taking into account your preferences. Still in doubt and haunted by this cork? Well … Let’s then take a look at what you are looking for in your wine:

Fruity aromas and freshness. Screwcap – convenient and high quality. Synthetic and agglomerate – most likely, the producer wanted to save money, think about whether he saved on the quality of wine as well. Natural cork is unjustifiably expensive for a simple young wine, in the end, you will pay this markup as a consumer.
Long-term ageing. If you buy an expensive wine with good ageing potential, then, of course, it is strange if the producer saves on the cork. Look here for a natural cork or modern technological alternatives. But there are definitely no cheap synthetics or conglomerate here.

Some other corks

There are other types of corks. For example, glass one, but, in my opinion, it is not so common and quite expensive to bottle. So this is most likely some kind of special line. Modern technologies work in this field as well. So every year there are more and more innovative alternatives to the natural cork, which eliminates the risk of cork taint but does not lower the ageing potential of the wine, having all the other properties of natural cork. So many very prestigious wineries with expensive wines are switching to such corks. Do not worry if you open an expensive wine from a well-known estate in Bordeaux and do not find natural cork. It’s ok. Until it is not the kind of synthetics that cheap mass wines are bottled with.

How to close an already open bottle? Read here!

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Enjoy your tasting!

Chartreuse: liqueur or colour

Chartreuse is an ancient and quite popular French liqueur. It is produced at the monastery, close to the city Grenoble.

History of Chartreuse

The history of the production of this liqueur begins in 1605. A legend tells that one French marshal handed over to the Cartesian monastery Grande-Chartreuse a recipe for the elixir of longevity. The monastery produced elixir for medical purposes and sold it to the inhabitants of nearby cities. In these towns, the elixir quickly became popular. The recipe was kept in secret.

Why is it so important in Catalonia

In 1903, Cartesianists were expelled from France. Their new refuge was a Catalan town Tarragona in Spain, where they also began to produce “chartreuse”. That’s why the liqueur is an integral part of the most important festival in Tarragona, called Santa Tecla. During the weeks of celebrations (Spanish people can make those crazy celebrations like nobody else in this world) chartreuse is served at every bar. It is an integral part of the local cocktail Mamadeta. Even a special glass was developed for this cocktail. Ingredients of the cocktail are yellow chartreuse, green chartreuse and citric chip. Mamedeta is a refreshing drink. It senses the acidity of the lemon. But the liqueur softens it.

In 1921, Cartesian artists opened the production of chartreuse in Marseille. Liqueur there was called “Tarragona”.

Chartreuse production

Even today, the liqueur is made from a mixture of plants and herbs that are harvested by the monks of the Grande-Chartreuse monastery. Only the French company Chartreuse Diffusion has rights to produce the liqueur with this name. The main component of chartreuse is hyssop. This plant gives the liqueur a special aftertaste. 130 other herbs are also used. Basically, all herbs are collected in the mountains near the monastery. However, several components are currently imported from Italy and Switzerland. Revenue from sales of liqueur enters into the account of the monastery fund, the share of income goes to charity.

Chartreuse has a sweet, honey, slightly mint flavour. It is used as a basis for many cocktails.

The word chartreuse is also used as a colour between yellow and green. So chartreuse is both a liqueur and a colour named after it. Sometimes we taste it during wine bars crawl.

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