Revue de presse

One of the Loire’s most famous names and a long-time producer of Sancerre and Pouilly-Fumé, Jolivet has some surprising views on Sauvignon Blanc.  

    « Salmon steak, yuzu sauce » Ingredients 2 slices of salmon 1 yuzu 1 tablespoon honey 40g+ 30g unsalted butter flour salt pepper Preparation 1. Salmon is seasoned with salt and pepper and sprinkled with flour. Slice the yuzu with the skin. 2. Heat butter (20g) in a frying pan and bake from the skin. When the…

Traduit du néerlandais. Voir l’article original   Pour l’étude principale de Wienakademiker, j’ai écrit une thèse sur le marché en ligne aux Pays-Bas, la question était de savoir s’il existait un marché pour un site proposant des vins plus élevés. Il est apparu qu’environ 10% du marché aux Pays-Bas était en ligne – ce qui sera…

  NEW YORK –(Business Wire)– The house of Pascal Jolivet has grown to be one of the most dynamic domaines in France’s Loire Valley, and is known as one of the most famous producers of Sancerre. In recent decades, winemaker Pascal Jolivet has also made a reputable name for his wines produced in the Pouilly-Fumé…

Pascal Jolivet is one of the most dynamic ambassadors of wine in the world. The Frenchman has impeccable grape DNA. Both his great-grandfather Louis and grandfather Lucien were winemakers. They were succeeding generaBons of Chefs des Cave at Pouilly-Fume’s Chateau de Tracy. That link came to a close in 1926 when Lucien Jolivet reBred.  …