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France Objects to .Wine Domain Names

France Objects to .Wine Domain Names

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French ministers want more control over the Internet


Winemakers in France say domain names ending in .vin and .wine could undermine trade agreements.

A new set of top-level domain names ending in .vin and .wine would seem like great news for winemakers, but France is pushing to stop them on the grounds that the new domains could undermine trade agreements.

According to the Wall Street Journal, French government ministers say allowing the .wine and .vin domain names to be purchased by just anyone means that shady companies could fool consumers about the provenance of their beverages. Under international trade agreements, only sparkling wines from France can technically be called Champagne. But ministers say without further oversight, there’s nothing stopping a seller of non-French sparkling wines from buying champagne.wine and selling non-French products to unsuspecting customers, which could potentially hurt sales of actual Champagne.

French ministers argue that domain names like champagne.wine should only be available to sellers who can prove they’re selling the real stuff. Wine producers in U.K., Spain, Australia, and California’s Napa Valley have joined in to back the appeal.

"The importance of protecting winegrowing place names is critical to all winegrowing regions of quality; it is not solely a European issue," said Linda Reiff, president of the Napa Valley Vintners.

Cooking to the Wine: Domaine Huet Vouvray Clos du Bourg Moelleux Premiere Trie & Pork Tenderloin with Citrus Gastrique (#Winophiles)

I think I’ve made my appreciation of France’s Loire Valley known. It produces an incredibly diverse array of food-friendly wines, many at very reasonable prices. This region, with its plethora of romantic chateaux (I sooooooo want to visit), is also a treasure trove for wine drinkers interested in sustainable, organic, biodynamic, and natural wines. About 30% of Loire Valley vineyards today are farmed sustainably or organically, with the numbers increasing each year. Moreover, many of the country’s most celebrated and earliest adopters of these practices come from the banks of the Loire River.

Map borrowed from WineFolly.com.

Today we’re opening a bottle from one of those celebrated OG’s of organics/biodynamics – Domaine Huet. This domaine has been a standard-bearer for Vouvray, and by extension Chenin Blanc, for a very long time. They make wines in the spanning Chenin’s full range – sparkling, dry, semi-dry, and dessert styles. I’ve never had a bottle from Huet that wasn’t freak’n delicious!

The domaine was founded in 1928 after Victor Huët, formerly a Parisian bistro owner returned from World War II with shattered nerves and lungs. He resettled in Vouvray and purchased the first of the domaine’s famed vineyards, Le Haut-Lieu. Victor’s son Gaston worked with his father from the very start and built up the winery’s reputation for quality over the next 55 years.He eventually brought on his son-in-law, Noël Pinguet, and 1979 by chef de culture, Jean-Bernard Berthomé. As Gaston got older he decided he needed a partner and ultimately brought on New Yorker Anthony Hwang. Today the domaine is owned and operated by his children, brother-sister duo, Sarah & Hugo Hwang, who have worked hard to preserve the legacy by maintaining key members of the team.

The vineyards at Domaine Huet have always been worked without chemicals, but in the late 1980s Gaston Huët, Pinguet, and Bertholmé heard grape grower François Bouchet extolling the benefits of biodynamics at a conference, and decided to try it out for themselves. They put the principles into practice in 1988, by 1990 all of their vineyards were being farmed biodynamically, and they received their Demeter certification in 1993.

Sarah Hwang described the domaine’s history with biodynamics in a 2019 article for SevenFiftyDaily:

Map borrowed from WineFolly.com.

Domaine Kikones, Reviving Wine in Northern Greece

After a drive through the countryside of Thrace (northern Greece) we arrived at Domaine Kikones in Rodope, Greece. This is not a very touristy part of Greece. It’s in the country about 20 kilometers northwest of Maroneia.

My first impression upon arriving is it felt rather simple. There was no fancy chateau. No grand entrance. No luxurious buildings. No pretense.

Domaine Kikones exterior

We walked into the winery and that theme continued. The building itself was built before wine was produced here and it had been re-purposed into a winery. Having grown up in the middle of farmland (although in northern Illinois versus northern Greece), it felt rather familiar to me. It looked like a typical building I would see at any farm, other than having some amazing vines growing up the side of the building. It was utilitarian. And it worked well.

Melina Tassou, the Chief Winemaker and Managing Director at Domaine Kikones, greeted us with a friendly introduction as we entered the building. Her demeanor was much like the impression I got from the winery, very low key, humble and genuine.

Melina Tassou

But as Tassou began to explain her approach to winemaking, I soon found myself falling in love with this simple winery.

This part of Thrace has a history of wine production going back thousands of years, yet that history nearly died off after the EU paid producers in the region to pull up their vines. Now Tassou and other producers are trying revive winemaking in Thrace.

While her goal is to revive Thracian wine, she’s not afraid to borrow techniques from other regions if she feels it will help make better wine. She’s pragmatic, and I love that. Prior to establishing Domaine Kikones, Tassou practiced winemaking in Bordeaux, Burgundy and Australia and she brings techniques from those experiences into Kikones.

For example, in the vineyards they use a trellising system she learned in Australia that uses the leaves to protect the grapes from the direct heat of the sun, preventing burnt skins and preserving acidity in the grapes.

That care, thoughtfulness and pragmatism carries through every step of the winemaking process here.

  • The grapes are all sorted by hand, once in the vineyard and again after entering the winery.
  • Each variety of wine only has one bottling day to ensure consistency.
  • Manual push-downs are done versus pump-overs during the maceration of the red wines to get the characteristics they want from the wine.
  • Only one type of barrel is used in the winery, chosen for its subtle impact on the wine.
  • The red wines are never filtered.

Kikones is a fairly small winery too, with only 10 hectares of vines, and they have no desire to grow beyond this. They simply want to create great wines. And that they are doing quite well.

I must admit, by the time we tasted the wines we had already heard their story and I wanted to like their wines. It’s hard to say whether or not that skewed my perceptions of these wines, but I can say these were my favorite wines from my visit to the Thrace region.

Here are some highlights from that wine tasting:

  • Domaine Kikones, Maron white 2016: Made from 100% malagouzia this wine is aromatic and has a crisp, vibrant acidity. It’s a delightful wine.
  • Domaine Kikones, Chardonnay 2015: I’d describe this as a Burgundian-style chardonnay, with enough structure for aging. It has deep character and balance, offering delicious peach and lemon flavors along with some toasty notes.
  • Domaine Kikones, Limnio 2015: Made from 100% limnio, a native Greek grape variety, this is a big, bold red wine with rich cherry and berry flavors as well as loads of spice such as nutmeg, coffee and tobacco.
  • Domaine Kikones, Maron red 2009: This wine is made from 100% sangiovese, an Italian variety. It is beautifully aromatic, with intense floral, spice and cherry aromas. And it is pure deliciousness on the palate. Ironically, this Italian variety wine is the one and only wine I purchased to bring home with me from Greece. It’s that good.

If you have a chance to try these wines or others from Domaine Kikones, I highly recommend it.

Mourvedre Wine Guide

Mourvedre Red Wine Profile

MAJOR REGIONS: Less than 190,000 acres worldwide.

Mourvedre Wine Characteristics

What does Mourvedre Taste Like?

Mourvedre is a meaty and full-bodied red wine. Mourvedre’s smell is an explosion of dark fruit, flowers like violet and herbaceous aroma of black pepper, thyme, and red meat. In regions such as Bandol, France, and Jumilla, Spain, Mourvedre wine can have a very gamey taste. Some believe the unctuous aroma in many Mourvedre wines is partially due to a wine fault called reduction. Because of this, Mourvedre benefits from decanting and is best enjoyed at around 67-71 °F.

Go From Beginner to Expert

Tools and accessories that help you expand your knowledge.

2 Different Examples of Mourvedre Wine

Spanish Monastrell Wine Tarima Hill on wine.com

Full-bodied and fruit-forward with blackberry/blueberry notes as well as tasting a bit juicy. Behind the fruit, there are faint hints of perfume, orange zest, and an underlying smell of gravel. Overall the wine has a large profile. Producing a total of 7000 cases, Tarima Hill is wine by Bodegas Volver, one of Jorge Ordonez’s wines.

French Mourvedre Wine Domaine Tempier Bandol on klwines.com

Consisting of 80% Mourvèdre, 10% Grenache and 10% Cinsault, Domaine Tempier has rich, meaty aromas followed by chocolate, mocha overtones, hints of tarragon, and dried herbs. The balance of this particular wine is awesome. The tannin, while hefty, is well integrated with the rest of the wine’s components. This one knocks you off your feet. A note about Bandol: generally not for fruit-forward wine drinkers.

Mourvedre Wine Food Pairing

Full-bodied red wines like Mourvedre beg for rich foods to absorb the high tannin. Look for meats with lots of umami like beef short ribs, pork shoulder, barbeque, lamb, rabbit, pork sausage, and veal. The spices that complement the floral character in Mourvedre are regional spices found in Provence, France such as lavender, rosemary, and thyme.

Vegetarian Food Pairing with Red Wine

Vegetarians should look towards lentils, wild rice and shitake/portabello mushrooms for their flavor base to create a dish for any full-bodied red wine. Using black pepper and soy sauce is also a great way to add umami to vegetarian cuisine.

How to read French Wines Labels

Annee – Year the grapes were harvested in.
Appellation – AOC defined area where the grapes were grown in.
Blanc – White Wine.
Blanc Sec – White Wine
Brut – Dry Wine.
Cave – Wine Cellar.
Centenaire – Produced from grapes grown on vines more than 100 years of age.
Chateau – Estate where the wine was produced.
Cooperative – Group or syndicate of local growers that pool or mix their grapes.
Cote – Slopes or hillsides.
Cru – A wine, chateau or vineyard that has been classified.
Cru Classe – Vineyard that has been classified.
Date – The date on the label signifies year the grapes were harvested.
Demi Sec – Medium dry white wine.
Domaine – Similar to chateau, a place where the wine was made.
Grand Cru – A higher level of classification. The term Grand Cru takes on different meanings, depending on the region or AOC law.
Grand Cru Classe en 1855 – Specific to Bordeaux showing the chateau was classified in the 1855 Medoc Classification.
Grand Vin – The best wine from a producer.
Millesime – The vintage the grapes were harvested in.
Mis en Bouteille – The wine was bottled at the chateau or domaine.
Negociant – The wine was bottled by the negociant and was probably produced from purchased grapes or wine.
Premier Cru – A wine of First Growth status.
Premier Grand Cru Classe – A wine of First Growth status.
Pruduit de France – The wine is a product of France.
Proprietaire – Owner of the chateau or vineyard.
Recoltes – A wine made from estate grown grapes that is usualy of high quality.
Rouge – Red wine.
Selection de Grains Nobles – Sweet wine
Vendange – Harvest.
Vieilles Vignes – Old Vines
Vigneron – The owner, grape grower or vineyard manager.
Vignoble – Vineyard
Vin – Wine.
Vin de Bourgogne – Wine from Burgundy
Year – The year on the label signifies year the grapes were grown and harvested.

Our History

The Leperchois family originated from Santa Croce sull'Arno, a small village south of Tuscany about 40 kilometers from the sea. The family&rsquos ancestors emigrated to France due to the economic crisis that struck Italy in the 1920s. In Italy, their forebears produced table grapes and grapes destined to become wine. Part of the family also worked in leather tanneries three generations ago.

The Birth of the Domain

The family made a fresh start when they arrived in France. They started by being wine-growers for different domains. Afterwards, they acquired 3 hectares in the 1930s. At that time, their grapes would be taken to the village cooperative. In 1974 when Christian Leperchois took over the vineyard, he extended it to 9 hectares and started selling the wine in bottles. First Côtes-du-Rhône in 1974, then he sold Tavel and Lirac in 1980. The wine cellar was also constructed at this time.
In the 1980s, Christian acquired 11 additional hectares followed by another 10 in the 1990s. Since the 1990s, the entire vineyard adopted organic farming and became ECOCERT certified in 1997. The family&rsquos fifth generation, Magali and Fabien, Christian&rsquos children, increased the domain in the 2000s to reach its current 50 hectares.

The Domain&rsquos Name

In the 14th century, the Papacy resided at the Palais des Papes in Avignon. The region was watched over by Italian guards on horses known as the Carabinieri. Since then, the area has been known as "Carabiniers". Because the cellar was constructed on the site of a former horse stable where the Carabinieri kept their horses, the family kept its name. The horse became the symbol for the domain.

The Location

The domain is located in the commune of Roquemaure in the Gard department, an ancient river port on the right bank of the Rhône. In the 17th century, Côte du Rhône wines, which the king couldn&rsquot get enough of, left from Roquemaure. This name was given to the wines of the right bank of the Rhône, and then became Côtes-du-Rhône (plural) by including left bank wines. The more southern right bank crus, Tavel and Lirac, draw their heritage from the second and third epochs. Their terroir is composed of earthy layers dating back to the Pliocene epoch several millions of years ago. Sand, colluvium, clay, limestone and the famous rolled pebbles are associated with this period. This period was marked by the retreat of the Mediterranean Sea, some areas of the Alps collapsing and changes with the Rhône&rsquos riverbed.

The Domain Today

Today, Magali and Fabien are the fifth generation to work the domain. Fabien joined his father in 2006 as Maître de Chai. He converted the entire property to biodynamic, receiving Demeter certification in 2009. Demeter International is the only international certifying body for biodynamic farms and products. In 2013, Magali joined to handle administration and sales. In 2015, the company Biodynamic Wine was created to allow Fabien and Magali manage the domain and sell the vineyard&rsquos wines.
They now manage the domain and team, which includes 6 people, helped by seasonal workers that work the vineyards.

The Domain&rsquos Philosophy

The domain has always had a vision looking towards the future:

  • Organic viticulture since 1990. ECOCERT certified in 1997
  • Biodynamic viticulture since 2006. DEMETER certified in 2009
  • Cellar improvements are underway including increasing the winery, storage and shipping as well as a new tasting room.

We work Tavel, Lirac, Côtes-du-Rhône and Châteauneuf-du-Pape appellations as well as IGP Pays d&rsquoOc. We make wine using natural yeasts without additives and without sulphites. An adjustment is made during bottling, only for certain products. The goal is to reduce the amounts of sulphur dioxide as much as possible to preserve aromas for the greatest pleasure to consumers.

Biodynamic winemaking goes much farther than organic:

  • Less inputs used in the vineyard, including reducing the use of copper and sulphur
  • The only preparations other than sulphur and copper are natural (e.g., plant infusions, silica, horn manure)
  • Little to no inputs used during vinification (e.g., little to no sulphur)
  • The biodynamic philosophy is similar to homeopathy: bring plant infusions to the vines to reinforce them and their natural defences as a preventative solution
  • Pay attention to the environment to identify the ideal moments to treat the vines (e.g., weather forecasts, observing life and lunar calendar)
  • Everything is natural, thus little to no risk to human beings (e.g., winegrowers, maîtres de chai, consumers)
  • A focus on the health and strength of the plant, soil as well as biodiversity
  • A long-term vision, which gives the best attention to the vegetation, fruit, vines and wines!
  • As with the greatest chefs, for whom the secret to a great recipe are good ingredients, a good wine is first and foremost good grapes to us
  • Preserving and valuing the earth&rsquos balance. A terroir can&rsquot create itself, which is why it is important to respect it, the earth and its quality in order to not impoverish it.
  • 500P is horn manure, which develops the ground. It is a very nutritional compost that is applied to soil to stimulate the roots and nourish supportive underground life. Root growth is a major element to the health and quality of vines. Applying horn manure stimulates microbial life, which is required to provide natural reserves during winter to the vine stocks
  • We also spread 501, also known as silica quartz, on foliage to help the plants capture light intensity, a source of heat and the moonlight. This supports photosynthesis.

The Future

The domain is growing! The winery, storage, shipping and tasting room are being expanded and should be finished by 2020. We also are hoping to acquire 10-15 hectares of vines at most, all while still remaining at a manageable, family size vineyard. This will allow us to continue to concentrate on quality while working the entire vineyard as biodynamic in the best conditions as well as to keep it family owned and operated.

File:Rollei 35 2.jpg

There is no copyright violation, I am the photographer and when I originally published that image I stated it was free to be used by anyone. — Preceding unsigned comment added by Awikimate (talk • contribs) 02:33, 20 December 2015 (UTC)--Awikimate ( talk ) 02:36, 20 December 2015 (UTC)

Not done : Please send permission to COM:OTRS Steinsplitter ( talk ) 20:15, 2 January 2016 (UTC)

The undeletion discussion in the following section is now closed. Please do not make any edits to this archive.

The appellation, named after the town of the same name and classified in 1938, is situated to the north and is delimited by the Burgundy wine region. Chablis is separated from the Côte d’Or by the Morvan mountains and is much closer to Champagne than the other Burgundian areas. The Romans already cultivated wines here in the second century and later the monastic orders of the church took over the cultivation. The Cistercian abbey of Pontigny, whose monks supposedly introduced Chardonnay here, was particularly active in the area. Once this was the largest wine-growing region in France, with 100,000 acres surrounding the town of Auxerre. Sales difficulties and damage caused by phylloxera led to a conversion to other agricultural products.

In addition, the area was, and still is, extremely endangered by hail and frost until May, which is why entire harvests were repeatedly destroyed. All this contributed to the fact that in the mid-1950s only 1,125 acres were planted. From the beginning of the 1960s, various measures were taken to successfully combat the risk of frost. Very effective is the installation of oil-fired ovens in the rows of vines, whose heat is distributed in the vineyard by windmills. In addition, the vines are sprayed with water, whereupon the resulting ice film forms a protective cover around the young shoots. Today there are again around 11,000 acres of vineyards in Chablis and 19 other communes.

Champagne and Chablis have a unique soil type in common called Kimmeridgean, which isn’t found anywhere else in the world except southern England. A 180-million-year-old geologic formation of decomposed clay and limestone, containing tiny fossilized oyster shells, spans from the Dorset village of Kimmeridge in southern England all the way down through Champagne, and to the soils of Chablis. This soil type produces wines full of structure, austerity, minerality, salinity and finesse.

Domaine Laroche, Cuvée Saint-Martin is a blend made from grapes coming from the winery’s best vineyard plots. The wine is a tribute to Saint Martin who was born in Hungary in 316. He was an officer in the Roman army. He converted to the Christian worship that was his deep belief from his childhood. During a night watch in Gaul, he met a beggar and gave him half of his coat that he cut with his sword. When he died in 397, his relics were kept in Tours, where an abbey was founded and dedicated to him. It became an important place of pilgrimage very soon. Nearly five centuries later, the abbots of Tours are threatened by the Normans and send the relics in one of their well-hidden properties, the Obédiencerie de Chablis. The niche where the relics were kept is still exposed, in the remains of the tower, in the middle of aging wines.

Origin: Chablis, France
Varietals: 100% Chardonnay
Sustainability: sustainable practices
Suggested retail price: $29
ABV: 13%

The wine has a bright light golden color and offers aromas of green apple, pear and apricot. The precise palate displays dominant acidity and ripe peach, finishing on a note of chalky minerality.

Suggested food pairings
: this wine can be drunk as an aperitif or to pair with seafood, prawns or fish.

> For more information, visit the Domaine Laroche official website


  1. Makkapitew

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  2. Polak

    complete nonsense

  3. Jonam

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  4. Dantae

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