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booktaylor« Respect for the environment and her  past are a passion of Caroline’s but her determination to create a modern, dynamic and quality domaine go hand in hand with this”. This is how Charles Taylor and Remington Newman qualify the work of Caroline Lestimé in the revised edition of The Great Domaines of Burgundy. This book is the perfect opus for “anyone who loves wine but finds the complexity of Burgundy hard to get to grips with. Serious wine buffs who want to keep up to date with what’s going on in this important region.” Michael Broadbent is the author of the Foreword.

Subdivided into hundreds of domaines, often family-run and sometimes covering no more than a few hectares, Burgundy can be offputtingly fragmented even to wine experts. In compiling this revised edition the authors revisited all the domaines that appeared in previous editions plus scores of “rising stars”, to select the very best and most interesting of them and remove those that no longer come up to scratch. They have spoken to winemakers about their grapes, their soil and their techniques and, of course, sampled their wines. Following on from the domaine-by-domaine guide are descriptions of the microclimates of the region, the most important grapes and wine styles, as well as tips on buying, storing and tasting wine and a rundown of recent vintages.

Remington Norman was a Master of Wine and is a member of the Académie Internationale du Vin. He is also the author of the multiaward-winning Rhône Renaissance. Charles Taylor is a Master of Wine and also works as a wine consultant. His knowledge of the region, its wines and of the individual producers is unrivalled.


Michel Roux Jr., head chef at the three-star Gavroche in London, has written numerous cookery books in English, which have unfortunately never been translated into French. His book Matching Food and Wine - Classic and not so classic combinations, is one of my favourites.   As a true “foodie” and someone who appreciates the subtle marriage of food and wine, I often dip into this book. Michel Roux Jr. is also the author of The Gavroche Cookbook, The Marathon Chef (combining gastronomy and recipes for good health), and Life in the Kitchen. In Matching Food and Wine, Michel Roux Jr. recommends my white wine, 1999 Chassagne-Montrachet Morgeot Premier Cru, to accompany his roast turbot.

Success Strategies for New Consumers, New Markets and New Trends

Wine is a cultural product and its perception varies from one country to another. The knowledge of the wine and food habits of a country allows the marketer and academic to understand better its new consuming patterns. That is why the first part of Wine Brands is devoted to analysing the links between culture and consumers’ behavioral patterns in France, the US, Japan, China, Russia and India.

Once marketers and acamedics master their markets, it is easier to choose the right marketing tools: traditional marketing or new technologies, such as blogs, wikis, web sites, podcasts. It then allows to implement the right strategy to position a wine on the targeted market.

Wine Brands. Success Strategies for New Consumers, New Markets and New Trends by Evelyne Resnick is available on and at the Athenaeum du Vin et de la Vigne in Beaune.

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