Author: Thibault

Hello everyone!
How are Pépin’s subscribers doing?

Autumn is here, and with it some of our gossip and sweet news. The harvest is over in Alsace, as in all the regions where Pépin works.
This year, they were a little premature in the south of France.
And most of the time, it ends with a great party. To have some fun, we decided to make a natural sparkling wine!
We took a fresh juice from Alsace, blended by a small winemaker.
The production process was unusual.
Before starting, we had to measure the sugar content carefully, to better manage the effervescence and ensure that the whole was homogeneous.
Otherwise, it can be dangerous, because it fizzes.
It makes a kind of explosion. Our family has grown with the release of 2 new cuvées!
An Orange we made from Grenache Blanc in Spain, and a Pink from Alsace.
On the nose, the orange is quite open, resembling the scent of a bouquet of dried flowers, prunes, cinnamon and saffron.
On the palate, the wine is full-bodied, but quickly overtaken by a well-integrated tannic mass.
The finish is reminiscent of Sichuan pepper and bitters such as grapefruit.
A pure delight!
As for Pépink, it’s rather discreet on the nose, releasing notes of fresh exotic fruit, citrus and light saffron.
On the palate, however, it is fresh and energetic at first taste.
Rather citrusy, with fresh exotic fruits.
This is an ephemeral cuvée.
They’re both original, in their own way, and will take you on a journey into a rather unique world of taste, the world of Pépin.
We’re coming to the end of the Riesling, soon out of stock!
And for the lucky ones among you, we’ve re-bottled a few Pinot Noirs that you’ll have to wait patiently for. Did you know that there are other formats for wines?
The keykeg and flexi-keg are 20-liter containers whose interior is made from a plastic pouch that can be filled and emptied again and again.
No more glass bottles.
With this product, polluting objects are greatly minimized, bringing us closer to zero waste.
Accompanied by these magical kegs, one of our members took a trip back to the future to bring back a fountain with a piston tap, which can be used immediately without a CO2 bottle.

  We’re organizing an evening party on Monday October 31st, at the Alsacien restaurant at 9 rue René Boulanger in Paris.
We’ll be sampling over thirty different orange wines, served with the Alsacien team’s mouth-watering tartes flambées. There’s something for everyone, even vegetarians and vegans!
We’re thinking of you 😉 .
It’s our way of celebrating Halloween.
And for those of you who’d like to come with a touch of orange in your attire, you’ll be offered wine… pumpkin-colored wine!
For those who haven’t yet defined orange wine, it’s made from grapes known to be white, such as pinot gris, gewurztraminer or grenache blanc.
This wine is said to be orange because of the color acquired through maceration, which can last several days or weeks. To finish on a high note, we took part in the Salon du Vin Orange in Vienna on Monday October 24.
This gave us the opportunity to showcase our terroirs in an international context, to present our wines to people who don’t know us, and also to have a chat with natural wine producers from all over the world.
To conclude, we’ve been to Brussels, Copenhagen, Amsterdam, and soon to the USA!
Here’s a list of the events we’re attending, and we hope to see you there!

• Saturday and Sunday, November 5 and 6: Sous Les Pavés La Vigne – Lyon
• Sunday and Monday, November 6 and 7: Raw Wine – Los Angeles
• Monday, November 7: Biotop – Paris
• Sunday and Monday, November 13 and 14: Raw Wine – New York
• Monday, November 14: Biotop – Toulouse

Pépin’s gossip – Summer

Here we are, the first normal summer, all celebrating life, enjoying friends and good things.
Many of us are going back to festivals. Pépin dressed up to the nines for several events, including Sonor Nights, our friends at Miro and the D’Summerfascht!
It was a great opportunity to meet many of you and to introduce others to our vintages.

If you’d like to have Pépin à la carte for your next event, we can provide taffy machines and help you set them up.

What’s new in the vineyards?

In the vineyards, you can clearly see the development of the bunches, with the grapes gradually starting to show their nose.
After the Renaissance, the winegrowers turn to Valerian. It is known in particular for its de-stressing qualities.
It helps plants grow and heal.

 

 

 

 

Leaf thinning is carried out to expose the bunches to the sun and avoid overloading the vines to combat diseases and fungi such as mildew.

However, no weeding is carried out.
Going organic encourages plant cover, which brings freshness to the soil.

In place on terraces:

Pépin releases a new red wine, Pépin Rouge 05.
Composed of Grenache, Carignan, Cinsault and Syrah, this is a fresh, fruity red with notes of Morello cherry.

Serve with fresh tomatoes, game or even apple pie.

Since it’s going to flow, we might as well plan ahead. large.
That’s why cubes are making a comeback for Rouge 05.

For barbecues, there’s plenty to choose from.
Antoine also told us about his new furie red vintage, which goes well with barbecues.

 

 

 

In addition to a red, we’re expanding our range with our new rosé, Pépink.It’s a short-maceration Pinot Noir, which gives it its beautiful color.

 

 

For the first time, Pépin is accompanying a winemaker outside France.
And it’s in Spain that we’ve set our sights on Orange 08.
This winemaker has the same history as Achillée, and has been biodynamic for over 20 years, affiliated to a cooperative.
He chose to become independent and asked us to help him with his first cuvée.
So it’s with a 100% white Grenache that Pépin Orange is back in cafés, restaurants and wineries.

Now you’ve got all the gossip from Pépin, we’ve got no more secrets for you.

We’d like to thank you for your feedback on our last newsletter – we had a lot of fun reading it!
Don’t hesitate to write back and let us know what you think, we’d love to hear from you.

 

See you around,

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!