Products

Bedeau Red 2019,

Frédéric Cossard

Through his entirely natural work, Frédéric Cossard gives voice to the terroirs and Burgundy wines, undistorted by agricultural chemicals. Having observed, during his years as a wine merchant, the existence of harmful viticultural practices, the winemaker used this counterexample to practice unadulterated viticulture. Thus, he produces vintages of unadulterated purity and elegance that are among the most sought-after in Burgundy. Frédéric worked as a wine broker for some time before creating the domaine de Chassorney with his partner Laure in 1996: initially a few ares of vines in Saint-Romain, Auxey-Duresses and Savigny-lès-Beaune, and currently ten hectares spread across the Nuits-Saint-Georges, Pommard, Volnay, Bourgogne Hautes Côtes de Beaune and Bourgogne appellations. In 2006, he created his own wine trading house and buys organic grapes to vinify, according to his style and convictions, great vintages such as Meursault, Puligny-Montrachet, Chassagne-Montrachet, Pommard, Nuits-Saint-Georges, Chambolle-Musigny, Vosne-Romanée and several Beaujolais crus. The practice is not limited to Burgundy since vintages are made from grapes purchased in the Jura or Languedoc. At his place, the work of the soil and the vines is done as naturally as possible: regular plowing by horse, no addition of chemical fertilizers or weedkillers. The vines are cared for according to the principles of biodynamics: homeopathic treatments based on essential oils, copper and sulfur in minimal doses. The harvest is entirely manual, carried out at full maturity, at the end of October. Reds or whites, classic Burgundies or more atypical or less "regional" bottles, Frédéric's vintages are rare and coveted wines, which sometimes require waiting.
A beautiful Pinot Noir full of finesse. The harvest comes from plots of forty-year-old vines in Volnay and the surrounding area, and from a plot of fifty-year-old vines in Nuits-Saint-Georges. Bedeau presents a sumptuous and satiny fruit and a touch of insolence to enhance the whole.
Natural wine with no added sulfites.

Beets '20 Beer 2020, Cyclic Beer Farm

Cyclic Beer Farm
Packaged in 75 cl bottles so that everyone can satisfy their thirst, the beers from the Barcelona-based brewery Cyclic Beer Farm play between classicism and flights of inspiration, in a contrasting and creative way, in the Catalan style. Based on classic principles and a Belgian fermentation model, the two brewer-winemakers Joshua and Alberto play with ingredients, aromas, and macerations, including cereals, fruits, vegetables, and grape skins from Catalan grape varieties, to achieve flavors reminiscent of an unidentified drinkable object (OBNI). Whether they assert themselves through balance or a certain controlled dissonance, these beers will never leave you indifferent and will reveal their full potential in the summer heat, served well chilled.
Here is Beets, a saison (5.5% alcohol) that will surprise more than one and will certainly enchant a wider audience than its apparent oddity might suggest. First, its beautiful, vibrant fuchsia color is not a common sight in the world of beers. This fascinating color is explained by the main ingredient of the maceration, organic red beets grown on the farm of the two Catalan brewers, who carry it out once a year. The 2020 vintage is their fourth experiment in this field and achieves a balance they have been looking for since the first attempt. This time, they decided to macerate the roots twice as long but without peeling or grating them, just cut them into pieces. The extraction is therefore carried out as precisely as possible, without excess or deficiency. The "funky" brew (according to the brewers) intervenes to correct any excesses of the vegetable, bringing it freshness, acidity, and moderating its earthy power. The natural flavor of the beetroot is thus sublimated, without heaviness or sweetness. A beautiful balance of vegetal, fruity and bitter flavors, and always that magnificent color... A favorite of the Culinaries tasting team.

Belzebrut White 2018

Domaine La Sorga

Made from 100% Colombard from basalt soils in the Hérault Valley, this is a very pleasant natural sparkling wine. The grapes are pressed directly and the must is not settled. It is aged on slats for six months. The wine is bottled by gravity and disgorged by Antony. This wine has mineral and floral notes that are perfect as an aperitif or dessert. Aging potential: five years.
Natural wine with no added sulfites.

Pairs with: Cheeses, Desserts

Bergecrac blanc 2020,

Château Barouillet
30% Sauvignon Blanc, 30% Sauvignon Gris, 20% Sémillon, 20% Chenin on clay-limestone soils, a four-quarter of white grape varieties that thrive in the region. The harvest is directly pressed before cold settling. Fermentation using indigenous yeasts preserves the typicity and originality of the terroirs; there is no malolactic fermentation. The wine is aged in vats on fine lees for a short period, protected from air. Neither fined nor filtered, it is lively and will evolve in the bottle. Its rather atypical nose is not marked by Sauvignon aromas but offers buttery, slightly grilled, and toasted notes, indicative of its aging on lees. Secondary notes include floral and fruity notes: peach and citrus. On the palate, grapefruit and a retro-olfaction of musky flowers such as honeysuckle or wisteria. Freshness, richness and aromas are shared throughout. Serve at 9-11°C.

Pairs with: Oysters and Shellfish, Raw Fish, Cooked Fish, Grilled Fish

Bergeron Ergastoline White - 2019

Patrick Bouju

For this 100% Bergeron (another name for Roussanne) from Savoie terroirs, the vinification is by Patrick Bouju and the label by Aurélien Lefort. Skin-on maceration with finesse, great polish and complexity. A rare bottle full of character, one to be enjoyed.

Bianco Blanc 2012, Le Coste
This simple Italian white is made from a blend of Procanico and Malvasia grown on the volcanic soils of Lazio, on the borders of Tuscany and Umbria. The grapes are lightly crushed and then immediately pressed. The first must settles for a few days before being transferred to the bottom of the cellar, in a natural cave, where it ferments slowly in French oak barrels for about a year. A delicate amber color, for a wine with an elegant and lively nose that lingers on the palate with notes of yellow fruits, enhanced in the magnum format.
Natural wine with no added sulfites.

Bianco White 2012

Le Coste

A delicate amber color for a wine with an elegant and lively nose that lingers on the palate with notes of yellow fruits, enhanced here in the magnum format. This pleasant Italian macerated white, simply called "white" (bianco), is made from a blend of Procanico and Malvasia grapes grown on the volcanic soils of Lazio, on the borders of Tuscany and Umbria. After a late harvest, entirely by hand, the grapes are lightly crushed by foot and then macerated for two weeks in truncated French oak barrels. After pressing, the must is decanted for a few days before slowly completing its fermentation in tuns for about a year. The wine is then aged for seven months in barrels at the bottom of the cellar, in a natural cave, before being bottled. “This wine may not change the course of winemaking history,” writes one Italian commentator, “but it managed to give me a very good time, and that’s what matters. Believe me: we desperately need wines like this… In the glass, a beautiful yellow tending towards amber, opaque and rich. On the nose, a crackle of yellow fruits and volcanic sparks, and a beautiful acidity. After a few minutes, Bianco becomes sensorially capricious on the palate, like a chameleon, its beautiful acidity supporting the structure and highlighting its complexity. Almond, peach, hazelnut, yellow flowers, Annurca apple… Every moment in the glass reveals something new. »

Find out more
The Le Coste azienda is located in Italy, in Gradoli, in the province of Viterbo, in the northeast of Lazio. The estate was created in 2004 by Clémentine Bouveron and Gian Marco Antonuzzi. Clémentine is an oenologist and has already worked at Domaine Hauvette and Trévallon, in the Alpilles, as well as in Sauternes, at Château de Rayne-Vigneau. When Clémentine and Gian Marco took over the estate, it covered three hectares at an altitude of 450 meters and appeared as an abandoned garden of vines and olive trees. They recreated it in a traditional polycultural way with agroforestry, livestock farming, and viticulture to produce wines without additives and without deviation. The surface area has since grown to approximately fourteen hectares. The terroir overlooks Lake Bolsena. Its volcanic nature explains the lightness of its recently formed soils: lapilli tuffs, volcanic ash in varied layers, rich in minerals. This soil, very poor in organic matter, must be amended, and natural caves enlarged by older generations serve as cellars. Shared between vines, olive trees, elms, century-old oaks and wild chestnut trees, the site is a marvel of plant diversity. The biodynamic methods used at the estate include manure compost, horn silica and herbal teas that strengthen the defenses of the vines, which are trained in the traditional way, in low goblet training with a stake. The grape varieties are numerous, indigenous and ancient, reproduced by mass selection in the old vines still present on the estate. The wines express the local terroir and a strong Italian identity, with very varied profiles.

Blonde Beer 2017, Brasserie des Voirons

Cave Culinaries
A delicate golden color with tangy notes, velvety elegance, and a creamy head. Thirst-quenching, it can be enjoyed at any time.

Brown Beer 2017

Brasserie des Voirons


Brewed and aged like a wine, it has a dense, dark color. The nose exudes roasted, slightly cocoa-like notes. A beautiful retro-nasal olfaction makes for an elegant and refined beer, without heaviness. Enjoy it, for example, with chocolate or coffee desserts, spiced roasted duck, or stewed beef: stew, braised cheek, etc. Cocktail idea: Black Velvet, half chilled brown beer, half chilled champagne, poured into a flute. 6% ABV.

Bière Rousse 2017, Brasserie des Voirons

Cave Culinaries
Fiery in color, this beer is delicate on the palate and not very bitter. Elegant, distinguished, and aromatic, it will be a wonderful aperitif paired with charcuterie, such as terrines and smoked hams.

Special Gentian Beer 2017, Brasserie des Voirons

Cave Culinaries
Flavored with natural gentian, this extraordinarily fresh beer is aged for six months to a year in barrels. It is produced in limited quantities.