Pieroth Newsletter January 2012
|Quotation of the Month|
|Men are like wine - some turn to vinegar, but the best improve with age
Pope John XXIII
|Zodiac of the Month－Aquarius
January, 21 – February, 19
Those born under the sign of Aquarius not only march to a different drummer, they make up new music as they go along. They are 'mind oriented' individuals, whose thoughts never stop tick-tocking over. Because of their high focus on intellectual exploration, many inventors, eccentrics and highly original trailblazers are born under this sign. Their intense ability to live on many mental levels, holds both pain and pleasure for Aquarians. For example, in the American Hall of Fame there are more Aquarians than any other sign, yet statistics reveal that in mental institutions there are more Aquarians than any other sign too. Many extremes can surround this sign and these extremes can take them to both heaven and hell.
But in everyday terms, most Aquarians are extremely humanitarian and often involved in social programs that assist others. They can also be objective in judgement, for they never let their emotions get in the way. Outgoing and amiable, Aquarians attract friends wherever they go and those whom Aquarians befriend have their unswerving loyalty.
Aquarians are the zodiac's most mysterious and unusual people - and no two are anything alike. Those born under this sign - ruled by innovative and non-conformist Uranus - march to the beat of their own drum. They see life in a different way. Others quite frequently think their habits and ideas are eccentric or crazy in some way, but it is this uniqueness that makes them so special. The Aquarian mind is extremely quick and they never seem to stop thinking (it is interesting to note that many born under this sign suffer from insomnia.) Aquarians usually have strong political, environmental or social beliefs. But whether it is a relationship, career or cause - Aquarians are happiest when they have "something" to believe in and nurture.
...willing to take risks
Wolfgang Amadeus Mozart
Zsa Zsa Gabor
Women's Power in Wine Making
Please click the belwo link and find out about women engaged in wine making.
Baron’Arques and Boizel - A press Conference, Walk-in Tasting & Dinner
On November 29th 2011, a walk-in tasting and dinner for the press was held at Ark Hills Club to announce the exclusive distribution of Domaine de Baron’ Arques by Pieroth Japan and attended by Mr. Vincent Montigaud, a director of Domaine de Baron’ Arques.
1996 Boizel Champagne Joyau de France
2009 Baron’ Arques Chardonnay
2004 Baron’ Arques
2000 Boizel Champagne Joyau de France Rosé
Coffee and Petit Four
From left, Ms. Naomi Kawashima, Mr. Laurent Faivre (Managing Director and Representative Director of Pieroth Japan), Madam Evelyne Roques-Boizel, Mrs. Faivre
From left; Madam Evelyne Roques-Boizel, Mr. Laurent Faivre, Ms. Naomi Kawashima, Mr. Vincent Montigaud
Madam Evelyne Roques-Boizel and Mr. Kawahara
|Winery of the Month|
Languedoc : France’s oldest wine-producing region
2,500 years ago, the Phocean, founders of Marseille, colonized the peoples of Mediterranean sea-board. The Greeks taught the Gauls to appreciate wine, the Romans taught them how to cultivate the vine. Thus, the Languedoc vineyard came into being at the crossroads of two cultures. It flourished due to the combination of a mild climate and human skills. The Roman historian Livy speaks of “wines of light”.
In the middle ages, religious orders built their houses only in places where vines would grow easily. Each abbey in Languedoc has its own vineyard and cellars, some of them famous, such as the one at Saint-Hilaire where the technique for making the sparkling wine of Limoux was discovered.
Limoux : a Languedoc vineyard with its own identity
An exceptional situation
Domaine de Baron’Arques, since 1998, belongs to Baroness Philippine de Rothschild and her two sons.
Situated in the commune of Saint=Polycarpe, near Limoux in the Aude department, it used to be called Domaine de Lamber. A very ancient estete, it belonged to the Abbey of Saint-Polycarpe in the 17th century.
At the revolution, the estate was sold at public cution to a Mr. Estribaud-Gaure from Carcassone for 19,300 livres. “Lambert Farm comprises buildings, a yard,, fields, vines, cultivated and uncultivated land”, the whole covering just over 81 hectare (200 acres).
After subsequently passing through several hands, Domaine de Lambert was sold in 1875 to Michek Tesseyre. As the deed of sale recores, there were then “three pairs of oxen, three horses, a mare and 150 sheep” at Lambert.
At the time, the estate covered 103 hectares (254 acres), still its current size. The Tessyre family soon stopped rearing sheep, preferring to extend the vineyard. 47 hectares (116 acres) were under vines by 1910, the same as today.
The house, with its terrace and garden, was built between 1890 and 1900.
In 1998, Mr. Chereau, a Marseilles lawyer and heir of the Domaine, sold it to Baroness Philippine de Rothschild and her two sons. The thress entrusted management of the Domaine to the family compaby, Baron Philippe de Rothschild.
The estate was in very poor condition, calling for extensive renovation of the vineyard and winemaking facilities, process that took five years.
Baron Philippe de Rothschild SA, wishing to assert its presence in Languedoc without having to wait for the renovation work to be complete, concluded a partnership with Vignerons du Sieur d’Arques to produce a high-quality red wine in the region. The wine is made from selection of grapes supplied by Vignerons du Sieur d’Arques and it is vinified under the supervison of Baron Philippe de Rothschild’s winemakers. It was called Baron’Arques, after the names of the two partners. Three vintages of Baron’Arques were marketed: 1998, 1999, and 2000.
The renovation of Domaine de Lambert was nearing completion, heralding the disappearance of the Baron’Arques brand. However, as the name had become familiar to consumers, Baroness Philippine de Rothschild decided that it should be kept: Domaine de Lamber, in which Vignerons du Sieur d’Arques have a minority shareholding, therefore became Domaine de Baron’Arques.
Wine & Food -
Grilled Lambs with Salted Kelp Mint Sauce and Mas d’en Gil Clos Fonta
It is not yet officially authorized, but it is well known that Mas d’en Gil is a biodynamic-oriented producer. They are famous for not only wines but also for their olive oils. They perform vineyard works and cellar jobs based on Moon Calendar. This calendar is very useful in deciding the best day to drink wines. According to the calendar, wines seem to taste delicious on fruit days and flower days. Mrs. Marta Rovira, a member of family who owns the winery, presented me with the calendar, and I carry it all the time to figure out which day is good to drink wines.
’04 Clos Fonta is still young but it has already shown the genuine potential. Complicated nose with the hint of spice, ripe fruit, along with smooth sweet tannins are the characteristics of this wine.
When thinking about which meat to match with Clos Fonta, I think red meat is preferable. I have been eating lambs since when I was a child. Knowing carnitine, inherent in lamb, helps burn the bodies fat, I have been eating it more often these days. Seasoning first with salt, herbs, and black peppers, and then grilling, this simple style is already delicious. But this time, I made this simple sauce for the grilled lamb.
I have tried to match this salted kelp used in the sauce with Australian wine before, and I discovered that this kelp match perfectly with full body red. Adding the sauce that has salted kelp also known as the best friend of full body red to grilled lamb, I fully assure you that this goes well with Clos Fonta. Salted kelp has strong UMAMI and is a very useful ingredient.
Another ingredient in this sauce is mint. In England, they eat lambs with mint sauce, and this was a hint for my sauce recipe. And the outcome was very successful and satisfactory.
Grilled Lamb with Salted Kelp Mint Sauce
Herb de Provence
Salted kelp (minced) 1 large spoon
( I chose the one from Oguraya Yamamoto)
Pepper mint (minced) 2-3 tea spoons
Olive oil to your taste
Season the lamb with salt and black pepper. Sprinkle Herb de Provence. Grill on a grill pan or a fish grill until the fat portion gets nice brown color, and then turn it over. Please be careful not to grill too much. After grilling the other side for 1 minute, place it on a plate and cover it with tinfoil to leave it for another 5-7 minutes.
Make the sauce by mixing the minced salted kelp, pepper, mint and olive oil.Text by Mami Whelehan.
Personalized Wine Label
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|The best Custom Fit Label of the month|
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|Lucky Friend Campaign！|
Free 2 bottles of wine for both of you and your friend!
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Simply, any old customer who introduces a new customer to Pieroth Japan will receive free a 2-bottle Primavera Sparkling set for a limited time only, while the customer they introduce will also receive free a 2-bottle Primavera Sparkling set with their 1st order. Certain restrictions apply so please E-mail at firstname.lastname@example.org
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