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“Salmon steak, yuzu sauce”
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 skin is crispy, add butter (20g) and yuzu and cook. Serve on a plate.
3. Add honey to the frying pan, boil down and thicken with butter (30g).
Pouilly Fume Pascal Jolivet
France Loire region
For the main study of Wienakademiker, I wrote a thesis on the online market in the Netherlands, the question was whether there was a market for a site with higher wines. It appeared that around 10% of the market in the Netherlands was online – which will now be higher due to the corona crisis – and that 10% of the online market is focused on higher quality wines. So yes, there is room in the Netherlands for a site that only offers superior or more exclusive wines. Learn more about this research: Internet wine sales booming
Just now VinVin was launched, a site with higher wines for consumers and the restaurant industry. Learn more in the press release.
The world of wine is very diverse, complex and often unclear. Even with all the new digital possibilities, it remains difficult for the wine consumer and professional to obtain premium wines other than the usual suspects without spending a lot of time. VINVIN was founded by passionate and experienced wine professionals with the goal of changing that and serving customers with guidance and personal class. Today, VINVIN puts online a collection of 300 wines from more than fifteen exclusive vineyards from the best European regions. Anyone who wants to drink better wine and is interested in authentic wines can contact VINVIN. In addition to these enthusiasts, VINVIN also focuses on selective distribution in the hotel industry, private buyers and wine collectors.
The founders are Corinne Hofland and Marcel Just de la Paisières, both wine experts, and Frank Laurentius, wine enthusiast and entrepreneur: “With our site, we want to offer the world of wine a platform that combines personality, class and quality with practical simplicity and a unique customer journey. More than 15 top-of-the-range houses accessible with 100% wines available delivered as soon as possible, by bottle, box or composite package. A one stop shop in the Champions League of European vineyards. »
The wine collection is made up of family estates including Pascal Jolivet (Loire), Domaine Virgile Lignier Michelot (Burgundy, Morey Saint Denis) and Xavier Monnot (Burgundy, Meursault) but also Fattoria dei Barbi (Tuscany), Weingut Högl (Wachau), Château La Tour de l'Évêque and Pétale de Rose (Provence), Domaine d'Henri (Chablis) and Marc Hebrart (Champagne). In addition, there are wines from Bordeaux, Alsace, Rioja, Moselle and Rueda and in the near future the wine world will be surprised with even more beautiful wines. You also drink better wine with the right glassware; the collection is therefore enriched with “state-of-the-art” glassware from Zalto.
VINVIN has a unique collaboration for the world of wine with people and entrepreneurs from a diverse international network of lifestyle, winemakers, top sports, art, commerce, hospitality and gastronomy. The connecting factor is the passion for honest and refined wine. This personally involved family of VINvestors and VINadvocates includes Frank Smulders (Master of Wine), Ramon Beuk (culinary consultant, chef, teacher), Emile van den Heuvel (entrepreneur), Sara Rosenthal (Rosenthal Interiors), Remy Curfs (entrepreneur), Pierre van Hooijdonk (former footballer and analyst) Pablo Lucker (artist) and Régine Sumeire (owner and winemaker of Château la Tour de l'Eveque, Provence).
VINVIN is a game-changer for the Dutch wine world. All this based on the combination of passion and quality with a total focus on the ultimate customer journey; from the selection of wines to enjoying a good glass of wine.
For more information visit: WineWine
NEW YORK –(Business Wire)– The house of Pascal Jolivet has grown to be one of the most dynamic estates 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 regions, however this fall he will pay homage to their history by rebranding them under the vintage name they originated with. Jolivet announces that his esteemed por|olio of Pouilly-Fumé wines will be renamed as “Blanc-Fumé” starting with the winery's 2018 vintage.
An idea Jolivet has been fermenting for years, this rebranding is not only sentimental, but also sensitive. The new moniker is a nod to Jolivet's rich family heritage, which has a legacy of producing wine for nearly a century. Prior to Jolivet creating his own domaine, his grandfather Lucien Jolivet, was already using the name “Blanc-Fumé” on his labels, more than 60 years ago.
“I believe that the American consumers who love our Sancerre will be curious to discover our new Blanc-Fumé,” said Jolivet. “Hopefully we will create the demand that these excellent wines are serving of and inspire other producers in the appellation to use the new (old) name.”
Additionally, “Pouilly-Fumé” is often confused with “Pouilly-Fuissé,” which can mislead wine lovers who do not yet understand the vast distinctions of the two. While the former refers to the dry white wines made from Sauvignon Blanc grapes from the Loire Valley, the latter appellation hails from Burgundy and is made with Chardonnay, expressing different tasting profiles. Jolivet hopes this rebranding will not only make it easier for Americans to understand the distinctions of the category, but easier to discover as well.
Blanc-Fumé's direct translation is “smoky-white,” which is also an apt name for this wine due to the smoky-grey hue its grapes take on as they mature, as well as the “gun-flint” aromas that the wine expresses .
Domaine Pascal Jolivet's Blanc-Fumé wines will be 100% produced from Jolivet's own vineyards, under the supervision and expertise of his vineyard management team, using organic farming methods. These wines are vinified by Jolivet's talented winemaker Valentina Buoso in accordance with the winery's prestigious natural practices: wild yeast, temperature-controlled vinification, aging on lees, cold seeling (no enzyme), and low sulfites. To date, the vineyard has produced 30,000
As the neighboring Sancerre appellation is gaining popularity, Jolivet is confident that the Blanc-Fumé rebranding will capture the interest of the wine drinkers looking for an alternative to Sancerre. The wine quality of Blanc-Fumé is comparable to Sancerre: same grape (sauvignon blanc), same complexity, similar price-point, but with different tasting profiles. With “Blanc-Fumé” being a moniker that is easier to remember and pronounce, ordering a glass of this wine will now be just as simple as asking for a “Sancerre.”
An About Pascal Jolivet:
In 1987 Pascal, as a winemaker and merchant, created the “Pascal Jolivet” brand. In 1990, Jolivet built a brand-new winery to produce his own range of wines and in 1993 he bought his first 6 hectares (14.82 acres) in “Bué-en-Sancerre”. In 1998, more than 20 years ago, the US was only the 7th largest export market for Sancerre. In collaboraBon with his importer, Frederick Wildman & Sons, Pascal Jolivet was gradually placed on the top wine lists around the naBon, opening the door to many other Sancerre producers. Today the US market is by far the number one export market for
the region, representing 50% of the total export of the Sancerre appellation. Pascal Jolivet exports his wines to more than 90 countries, with the US receiving nearly one-third of his total production.
Source: Business Wire
September 24th, 2019
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Their young descendant Pascal began work in 1980 – with his father Jacques – as the local agent for Champagne Pommery. Tension soon surfaced between the two and in 1982, the son told his father of his change of plans
'I told my father “I can't work with you, I want to go back to school”. There was fricBon with my father since I was five, six years old. We were like dog and cat. I started a Master degree in Social Management. But my father wanted to keep me in the family business. So, he proposed he buys a small negociant business that was able to close and to let me manage it the way I wanted to.'
Harmony restored between father and son, Pascal Jolivet also acknowledges the financial support given by his father in his negociant business. But the young man had greater ambiBons beyond selling other people's wines.
Jolivet's moment with desBny took place 32 years ago. In 1987, he started his own brand. He did so by blending finished wine made by other producers and puZng a label with his name on it.
The labels have remained – like the man – essenBally unchanged (unlike so many other wines). Jolivet's career has been a bit like his wines: fresh, unstoppable, and racy.
In 1990, Pascal Jolivet built his own winery.
'I was impressed by Prince Polignac of Pommery who informed me that in the 1980s, all the big brands in Champagne started investing in new technology such as temperature control systems and stainless steel tanks. I was thinking that it would be great to do that in Sancerre. My feeling was that while I did not have any vineyard, I could sBll make wines with a style. I was very impressed with Champagne where every champagne has its own style: Pommery has its own style, Moet & Chandon, and Roederer. Every champagne brand says that we have our style.
Today, we take it for granted but 30 years ago, pioneering Pascal Jolivet was one of the first to introduce temperature control to Sancerre winemaking. Jolivet went beyond the future. He not only introduced temperature controlled vinificaBon in stainless steel tanks, Jolivet also did not clarify the juice, avoided enzymes, and relied only on natural yeast to produce Sancerre and Pouilly-Fume of prisBne purity. Since then, he has also added Sauvignon Blanc from Touraine. And Sancerre Rouge with pinot noir.
In 1993, Pascal Jolivet bought his first vineyard.
More purchases were added down the years. Today, the winery owns 50 hectares in Sancerre and Pouilly Fume. There's and another 50 hectares in Touraine which produces a sauvignon blanc called AZtude. The 50 hectares account for 80% of Touraine blanc. In 2020, AZtude will be produced in Brely from owned vineyard.
When Pascal Jolivet first put his name on a wine label back in 1987, he produced 100,000 boeles a year. Today, that figure has soared to 1.5 million boeles. It's no numbers alone that are impressive. The wines are produced from vineyards that do not use pesBcides nor hebercides.
Ever on the move, last month, Pascal Jolivet launched his renamed Pouilly-Fume in the USA last month. It is now known as Smoked White. VisBng him for the harvest on 28 September, the man went down to the cellar and emerged with a 1959 boele of such a named wine from Pouilly-Fumé, all of 60 years ago.
In that affirmaBon, Jolivet shows to the world his love and respect for tradiBon and history even as he takes us unrelenBngly into the future.
Source: CH'NG Poh Tiong
September 30th, 2019
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