Pépin’s gossip – Spring V2
Welcome to the very first Pépin Gazette, where you can follow our adventures, outings and gossip.
Many are beginning to enjoy the first rays of sunshine on the terraces, like our Danish friends at the Hverdagen restaurant.
For our part, in our little vineyards, we’re getting a head start on our tanning.
We finished pruning in time to let the foliage take over.
In the north, the focus is on Guy sizeot.
Production depends on
rod length and number of buds.
By reading the flow of sap on the stump, we can limit the development of wood diseases.
In southern regions, as with our friend Mathieu from Domaine de Gabelas, goblet pruning is used.
It is shorter and shelters the vines from the wind.
The drooping vegetation protects the bunches from the sun.
On the tasting side, we did our first vertical.
Claire and the whole team had fun presenting the 3 white, 4 red and 2 orange Pépin wines already sold or on their way to your favorite bars, restaurants and grocery stores.
Assessment: “The promise is kept.
There’s a nice continuity of style.
The plot is legible.
Those who love Pépin once will love him the second time, and then forever, to infinity and beyond.
And because we love tasting, we get together from time to time as a team to select future Pépin cuvées.
Who’s on the jury?
Young tasters, winemakers, customers, oenologists… Everyone takes notes and gives their opinion.
Who are the candidates?
Cuvées from organically grown vines, harvested by hand, vinified without the use of inputs, using only indigenous yeasts and no added sulfites.
And there’s a new arrival: Pépin Orange.
We’re delighted to see such enthusiasm for maceration!
This age-old technique involves leaving the grape skins in contact with the juices for a long time, so that the tannins can find their way into the wine.
The natural antioxidants they contain help to preserve the wine.
Due to the presence of tannins, orange wine is slightly more bitter than white wine.
Come on, let’s make your mouth water with this proposal from Anne-Céline 😉
Homemade waffle with dark chocolate and cinnamon caramelized apples, a real Proust’s madeleine for many of us!
Pépin Orange with yeast as wild as waffle batter.
With notes of orange, apricot and freshly cut verbena, Pépin Orange brings the pep that balances the dessert’s greediness.
The connection is made on the bitterness: between that of dark chocolate and that of macerated grape skins.
Has this gourmet visualization whetted your appetite?
Made you want to have a snack in the sun or an aperitif with the neighbors?
It’s a good thing the Pet Nats have arrived!
There’s the Pétillant Naturel Rosé 2021 from our friend Antoine Bernardin, who has settled in the hills above Toulouse. He has brought together numerous grape varieties from here and elsewhere.
He and his team harvested them after the spring frost.
18 hl/ha, a fine concentration.
Long-awaited since our launch… Pétillant Naturel Pépin.
It’s the 4th link in the pretty serigraphy of Michel Tolmer. And like a true Alsatian, it’s straight to the point: 100% Muscat and organic for over 25 years.
Its bubbles are fine and its energy is sure to liven up your spring evenings.
Meanwhile… while the Alsatians get straight to the point… our Dutch, Belgian, Swedish and German counterparts do the same.
They’re not into 0.75L, but into keg formats: 20L and 30L!
To celebrate this first newsletter, we’re giving away a Pépin poster to everyone who replies to this e-mail.
And if you make us laugh behind our computers by telling us a joke, we’ll double our money!
