The Burgundy Pinot Noir 2018 interview
Maëva, can you introduce yourself quickly?
Hello! My name is Maëva, I come from the south of France, near Aix-en-Provence. After multiple experiences and training in the wine and spirits sector, I am finalizing my MSC Wine Management at the School of Wine & Spirits Business in Dijon, the Burgundy capital.
Can you tell us where your passion for wine comes from?
My passion for wine comes from the vine! My grandfather had vines and always took me with him. I did a BAC and a BTS in an agricultural high school where I had the chance to do internships in farms, cultivating vines. It all started with a passion and a very great interest in the vine and this extended to tasting.
You just graduated from MSC Wine Management, what's next for you?
Currently, I am doing my thesis on franc de pied vines. At the same time, I am actively looking for a permanent job in the wine and spirits sector in the Paris region and/or Paris.
You are from the south, what are your favorite references?
Provence is full of beautiful appellations and wines that deserve to be recognized! Even if the rosé is king, there are superb nuggets.
My favorite references are:
- Château Vignelaure, for its red wines for laying down as well as its very fine range of wines
- Château Minuty, known for its reputation in terms of rosé, produces beautiful cuvées
- Domaine de Trévallon, for the great red wines of Provence
- Clos de l’oratoire des papes, in Châteauneuf-du-Pape, excellent for both red and white wine
What was your best wine tourism experience?
My best wine tourism experience was at Château Vignelaure, in Haut-Var. I had the opportunity to visit it before having the chance to work there. The estate offers a sense of visit combining wine and art. Throughout the visit, it is a very interesting awakening of the eyes and the senses! A perfect alliance, exotic in the heart of the Var!
What is your fondest memory over a bottle of wine?
There were a lot of them! I would say Les Carruades de Lafite, vintage 1993, tasted on Mother's Day with a seven-hour leg of lamb. Delicious !
What do you think of "natural wines"? Do you think they represent the future of viticulture?
In recent years, we have seen the emergence of natural wines everywhere in France and abroad. The current consumer trend is more about "consume less but better".
Natural wines are based on a choice of philosophy of life by highlighting the grape and the expression of its terroir. Each winegrower has his own way of seeing and experiencing viticulture. In my opinion, the future of viticulture is viticulture in keeping with its time and its terroir. I think that natural wines represent a minority of winegrowers to become and reside as a traditional viticulture and to become the universal symbol of world wine.
What do you enjoy most about wine?
The key word: "sharing"! The world of wine is full of passionate and exciting people. I had the chance to meet people who love what they do and like to share their profession as well as their favorite wines.
If you were a grape variety, which one would it be? And why?
What a difficult choice! So many grape varieties have an aromatic richness that it is hard to choose! For white wines, I would say Chenin blanc for its mineral and fruity aromas which is perfect in different wine regions of the world For red wines, Cabernet Sauvignon! Its depth of aromas and its worldwide presence make it possible to discover an infinite palette of wines!
How do you imagine the work of a vine and wine grower in a few years ?
I imagine the work of the winemaker in his plots and in the vat room, always attentive to his terroir, environment and ecology. I imagine a viticulture adapting to climate change, growing more and more. The work of the winegrower is modified, facing the vagaries of the weather which can destroy some or all of the grapes throughout the vegetative cycle of the vine.
A remedy for a day after a party that's a little too drunk?
Water, water and lots of water! (Laughs) A glass of lemon water before sleeping and one as soon as you wake up, it allows you to start on a good basis for the day.
Which dish would go best with this Bourgogne Pinot Noir?
I tasted this wine with a plate of pata negra ham and a mountain tomme cheese! Delicious ! Next time, I would happily enjoy it with confit beef cheek and mashed potatoes with morels.
Comments collected by Arthur Pollet
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