The 14th of March 2014, some friends got together and decided to start a Student Association about Wine. Soon after, B.Wine was born.
Little did they know that in just 5 years it would become the largest cultural association in Bocconi, able to fill an entire classroom with students wishing to improve their knowledge about the Wine World. On the exact anniversary, five years later, over 100 students got together to discover 4 very interesting French Wines.
The keyword of the evening was “Terroir“, that is the environmental conditions in which the grapes are grown. The climate, the soil, the terrain, and even the tradition (in the form of traditional winemaking methods highly dependent on the region’s features) have a strong impact on the aroma and the quality of the wine. Four different regions, with very different terroirs, were therefore explored throughout the evening.
The first stop of the journey was Burgundy, and more specifically the area of Chablis, with a Chablis Drouhin-Vaudon by Joseph Drouin. A well-balanced white wine made with slowly pressed chardonnay grape, then fermented in steel tanks to preserve freshness and vivacity. This contributed to its complexity, its distinctly citrusy aroma and its overall softness, while the terroir gave it its distinct mineral feeling.
Then it was turn of a Rosè Cùtes de Provence cru classè by Chateau de Galoupet, whose name unequivocably describe both the kind of wine (A Rosè) and the region of origin (Cotes the provence). It is a blend of Grenache (40%), Cinsault (40%) and Syrah (20%) grapes, and altough arguably less complex than the previous one was no less enjoyable. Fresh and fruity, balancing a citrusy aroma with red fruit notes, it might be the perfect pairing for a relaxed aperitif by the sea.
Afterwards, we traveled to the Languedoc-Rousillion region with a Cuvèe “l’Origine” by Villa Symphosia, a red biodinamic wine made with 95% Syrah and 5% Grenoche grapes. The favorable terroir, characterized especially by a soild rich in limestone and calcaneum helped to elevate the quality of the grapes. The wine therefore results dry and soft, characterized by interesting earthy and black fruit notes and a hint of spices and a soft, pleasant tannin.
Finally, we tasted a Cheval Noir Saint-Emilion AOC 2016, from Chateau Cheval Noir, made with 7 parts of merlot and 3 parts of Cabernet franc grapes. The area of Saint Emilion, in the Bordeaux region, is especially renown for its terroir. The area soil is rich in limestone and calcaneum too, and in many areas there are very good esposition to the sun, a favourable slope and a good natural dreinage of the rainwater. This contributes to the quality of the vine and its minerality. The wine ultimately presents at the palate a soft, velvety tannin and elegant notes of red fruits and sweet spices (especially cinnamon). Balanced and pleasant, it was the perfect ending for the tasting.
B.Glad B.You B.Wine