Stephane Pois
Stephane's blog… all about the Art of Wine, Wine Tours around the Hunter, Food and Wine Matching and Wine Appreciation Classes

BONJOUR SPARKS AND SPARKY,

I love collecting article , especially about wine ( laugh and giggle….).

Last year , in the “Australian”,I came across that article written by Caroline Overington .

Just a fantastic story about collecting Penfold Grange Hermitage from 1951 to 1986.

In the early 1980, Carol-Ann Martin didn’t have a cellar , she was putting everything under the bed and inside  the wardrobe……

How good is that !!!!!than they moved to an house with a proper cellar.

Chief winemaker Mr. Peter Cago from Penfolds, was hosting a “recorking clinic ,which mean anyone owning a bottle of Penfolds red that’s over 15 years old can have them assessed.

By the way a 1951 Grange is valued at $50.000.Can you imagine opening a bottle of 1951……………

Loving wine ,it’s all about sharing your own experience.

I love the comment of Mr Cago regarding 1953 Grange ,” But if there were a wine that I’d take into a dark corner and keep to myself , it will be this one.

Thank you so much for that very special article.

Stephane Pois

www.lartduvin.com.au

www.theartofhampers.com.au

http://stephanepois.com

mailto:steph@lartduvin.com.au
0410 565 009

BONSOIR SPARKS AND SPARKY,

After lots of conversation with different people regarding cellaring wines, you have to understand, older wine doesn’t mean great for all of them.

I have asked my self several times… what is a good cellar?

Firstly you should have the right temperature 70 to 80% and 14-15 in your cellar, try to have the same temperature at all time. If you do have 9 one day and 30 the next, you might be able to drink goat milk!!!! No Merci…

In your cellar you should have your wine where they can age, like Cabernet Sauvignon will be a great example.

I’m sure you’ve heard the word good acidity, good Tannin, good balance, etc those babies you can put them away…Some Shiraz will be good too.

Tip: Drink the wine again after 3 months with friends; write little notes. Just on your own words. Than after 6 months, same thing…compare notes, than 12 months later, same thing again. By doing that, you can share your comments with your friends, how the wine can age? Etc…. Than, 7 0r 10 years , what ever you think it is recommended………

That can be a very sentimental case, we bought a case of Grove Estate Shiraz-Viognier 2003,that our sun’s date of birth, I did probably tried it 10 times, we bought 2 cases, We did manage to put 1 away… when William will turn 18…Recommendation from the back of the bottle 20 Years…

Imagine for 1 second, I’m already in 20 years later, I’m getting very goose bum….

For your white wines, you do have some exception, Riesling, Semillon… in general rule , if there is any!!!!You can age them.

We had some Leo Buring DWI 17 Eden Valley 2005,

You can have that as an aperitif or see you in 20 Years…Just poetry in glass

“Winemaking isn’t a matter of life or death – it’s much more    important than that!” Leo Buring 1876 – 1961.

Also well renown around the world Tyrrell’s Vat 1 Semillon Hunter, this all the time a joy when I’m drinking their wines…

Never forget your quaffer when you do have a cellar

In France we called them “les Vin des AMIS”(Friendly Wines).

Knock, knock somebody at the door, Oh Bonjour what would you like to drink??

You can put your Rose, Sauvignon Blanc, light body wines,you can put them in your fridge, or find a little place in your cellar, where that will be your regular consumption they are pretty much ready to drink, try to move your stock as all time.

By the way with Rose we do have a great weather in Australia to drink it.

Tip: Rose and Bouillabaisse (Provencal fish stew), love it!!!!

Don’t be shy, if you don’t have a bottle in a fridge to offer. “ Le Chateau card board (Laugh….) can be a good option,

I think about my adorable neighbours , they do a have a fantastic cask, Reserve selection from Yalumba Sauvignon Blanc Semillon, brilliant on a very hot summer day.

Can you imagine a cask party?

That can be very dangerous , they all are about 2,3,4 Litres………

Stephane Pois

www.lartduvin.com.au

www.theartofhampers.com.au

http://stephanepois.com

mailto:steph@lartduvin.com.au
0410 565 009

Steph Terrine

-600g Chicken breast fillets, trimmed

-350g Chicken thigh fillets,trimmed

-300g Chicken minced or veal or pork

-¼ teaspoon of nutmeg

-2 tablespoon of marjoram

-40g pistachios

-7 to 10 slices of middle cut bacon,rind removed or prosciutto

-Salt(sea salt),about 1 tablespoon,taste

Cut breast and thigh about 1cm,then,combine minced chicken,nutmeg,marjoram,pistachios,salt,pepper,than mixed well.

Tip:You can use your hand.

Place slices of bacon across base in a loaf tin,

Than pack chicken mixture.

Cover terrine with foil and bake at 180C for 1 hour.

Cool terrine to room temperature,then refrigerate overnight

BONJOUR OR BONSOIR  SPARK AND SPARKY,

I’m not here to expose you my privacy………but tonight…….

I had a phone call with mum………and…..

You know how family works?????

I’ve lost my father 10 years ago, (A great block………)

During that conversation with mum ,we were talking about all sorts of things……,than…………….

“Les memoires…..”……… My Dad use to come for lunch at about 12.

And  having 1 or 2 glasses of wine with his cheese.(Only)

The wine name was “Le Calvet” Negociants-Eleveurs A Bordeaux – Gironde (France).Just a quaffer…

How beautiful and emotional when you start digging in the past and think about the people who you love….

That was just a brand name,but that brought me so much memories  in one night…….and Mum was very happy.

Stephane Pois

www.lartduvin.com.au

www.theartofhampers.com.au

http://stephanepois.com

mailto:steph@lartduvin.com.au
0410 565 009

Wine Education at the “Boudoir Salon”  Photography Studio in North

Bondi.

Exceptional venue with a Loire Valley photo exhibition.

Fabulous black and white prints from french photographer Marie

Brokensha, owner of the Boudoir Salon Photography Studio.

The essence of this Wine Appreciation night

is encapsulated within four words…Fun. Friends. Love. Passion.

During the night you will be invited to sample 3 Whites and 3 Reds from different Australian wine-growing regions.

What colour is the wine? How do we taste? How do we drink wine? How to match wines and food? How do we smell? What are faults in wines? Learn the secrets of the trade!

You will also be able to comment on the structure of a wine, balance, acidity, tannin…

Look on the web site to book now for the Friday 29th.01.2010

or simply email me at steph@theartofwine.com.au

Stephane Pois

0410 565 009

BONJOUR  SPARK AND SPARKY,

As you all know I loved to have few bottles of wine…. and matched the food to go with it………

I do have a very special matched; I loved music, especially jazz and I came across an album’s called KIND OF BLUE, just a masterpiece, that album was recorded in 1959…my brain went to 1959 Vintage…Laugh…

“Dom Perignon rose 1959 vintage reaches a record price of 84,700 Dollars at a historic rare champagne auction in New York last year”

They were saying 1959 was never been commercially released and will be estimated at 5 to 7,000 US . That has been sold for 84,700 US.

Dom Perignon chef de cave comments: Rare, Superlative, mythical vintage. Powerful and solar, its light will inspire the creation of Dom Perignon rose forever.

Very interesting………

We didn’t try that one, in fact we did have a

Sparkling NV Brut Rose from Dominique Portet, Coldstream, Victoria.

Fantastic Sparkler, fresh strawberry, great structure for $26.00 a bottle.

Stephane Pois

www.lartduvin.com.au

www.theartofhampers.com.au

http://stephanepois.com

mailto:steph@lartduvin.com.au
0410 565 009

BONJOUR  SPARK AND SPARKY…..

I would like to dedicate that beautiful poem to people who love sharing life?

THE SOUL OF THE WINE

Sang by night in its bottles ear mankind-

Dear and disinherited ! Break the seal

of scarlet wax that darkens my glass jail,

and I shall bring you light and brotherwood!

How long you labored on the fiery hills

among the needful vines!I know it cost

fanatic toil to make me what I am,

And I shall not be thankless or malign:

I take a potent pleasure when I pour

down the gullet of workingman,

and how much more I relish burial

in his hot belly than in my cold vaults!

Listen to my music after hours,

The hope that quickens in my throbbing heart:

Lean on the table with your sleeves rolled up

And honor me: you will know happiness,

For I shall bring agleam to your wife’s eyes,

A glow of power to your son’s wan cheeks

And for this athlete flagging in the race

Shall be the oil that strengthens wrestlers’ limbs.

Into you I shall flow ,ambrosia brewed

From precious seed the eternal Sower cast,

So that poetry born of our love will grow

And blossom like a flower in God’s sight!’

CHARLES BAUDELAIRE

1821-1867

LES FLEURS DU MAL

THE FLOWERS OF EVIL

It’s that time of year again when it’s seems we are going to one long party….
Many of us are celebrating the “silly Season” with colleagues,friends,family.
When I think celebration one variety comes to mind…
Champagne,symbol of celebration,sharing joy,feast of happiness.
Sparkling wine and Champagne are made from Chardonnay,Pinot noir and Pinot Meunier.
Chardonnay will give you finesse,structure,toasty character,very versatile.
Pinot noir,sexy,delicate,will give you some black fruits flavour.
Pinot Meunier,will give you perfum,fruit character,that’s give you weight,intensity to your Champagne.
My pick for this Christmas will be only three colours: Whites,reds,and Roses,you can call me a French drunk…..
Another brilliant drop from Dominique Portet, a cooler climate wine, Victoria, Yarra Valley, fresh red fruits, great balance and finesse.Pure moment of joy….
you can put your glass to your ears and lesson the music…….
Antipasto or canapés will be great to start with……
I’ve discover that great methode traditionnelle Pierre’s Wines from Braxton,Hunter Valley.
Green straw colour,nose of strawberries,lemon,toasty,very elegant,rich.Great methode traditionnelle at a great price.
Oysters with Salmon Roe,Finger Lime ( Merci for Wassa and Matt),
Seafood terrine,Scallops.
A brie will be very good too.
For our regular fan you can lessoning Peter on the podcast…..Have my word I do have a funny accent ,especially by the end of it…..( Smile)
It’s one thing I do love in wines it’s the moment when you sharing the time with your love one ,and talk about everthing.

I do remember when my father was alive I brought him back a bottle of Rocford Sparkling black shiraz nv from south of Australia,
Dad looked at me,moved his head a little and said,this is Australia in the glass…..how good is that…..
black fissy and sexy,very unique experience.

I do love the Seppelt Original Sparkling Shiraz 2005
Dark,purple,very complex,rich,fresh red fruits,great mousse,well balanced and good acidity.
You need to get your roast of Lamb out….Duck salad ,to finish with a choc Tart…..Yamy.

I would like to say many , many thanks, for our fans to supporting us.
Please come on the stephanepois.com and leave your comments.
Merci,
www.lartduvin.com.au
www.theartofhampers.com.au
stephanepois.com
mailto:steph@lartduvin.com.au
0410 565 009

It can be very tricky…. it’s pretty much the same thing when you are getting married; you have to find the right partner.

I loved Cinderella when I was a kid, I’m still a big kid; as we said in French uh uh ummm.. I still love her…Talking about Cinderella, she found the right pair of shoes, same with wines………….pairing or matching…a huge spectrum of flavours, and fun.

I think it’s a very subjective topic; everybody’s got a different palate, most important thing, it’s what you like, this is a very individual choice. When you are at home and preparing for a dinner party, try to workout your wine first, I know sometimes it can be difficult, but eh, you can drink two bottles instead of one just in the trying, (Laugh…)

I remember when I used to work in three Michelin stars, the sommelier used to come to the chef and try to find out le marriage of wine to food. I truly believe wine is made to accompany food, when you are trying a wine, think of one dish, or one ingredient, nowadays all the globe’s drink wine. (How lucky we are!!!!!). I’ve been living in Australia for about fifteen years; to my eye Australia is a multicultural nation, there for a different approach to cooking, more creative in exploring the taste of food.

I think it is very easy to get lost but you can find some brilliant matches, I will go through with some very sexy matches in a few moments. (No, no I’m not a dating agency…)

Try to work with seasonal produce, it’s such a great feeling when you are going to your local eatery, build a good relation with your butcher, fish monger….

I do love local market; they are great to get your fresh produces, vegies and your budget too!!! You will save some money, otherwise if you don’t  save,you can abuse me…Laugh…

Wine and food should be simple and fun: cease the moment and enjoy.

Especially if you are with your family and friends.

Don’t spoil it, drink it….

TIP: On your tongue you’ve got four basic tastes: Bitter (back of your tongue, sweet at the front, Salty and Acid, right and left of your tongue.

Think about the power of the dish,balance,etc

Let’s begin the fun!!!!

Nightmare Ingredient match:

They are plenty, but at present time I do have a very bad one for you, get a piece of lemon and try wine after, very yuck…It will show you, when you put something in your mouth, your taste will change.

Sexy forever,

Champagne will go well with oysters,but Muscadet 2006 Vieilles Vignes-Pierre de la Grange ( Melon) will  be my pick ,tangy, fresh, as soon as you start drinking you are already on the second bottle……(Tip) :instead of using caviar or salmon roe,I will use Finger Lime, great Aussie native,if you want to learn more,have a look at tilaris blog,I can eat that all day and of course drinking all day,Sunday afternoon with good friends,family,good Jazz in the background.

A big MERCI to the 2 blokes of Hunter,Wassa and Matt for growing that fantastic native Australian product.

Call it heaven,

I’m a strong believer of the word talent on anything.Every human being’s got something to give on their own ways.Dan and Sarah-Kate Dineen are a great unique match on that topic..

Let me tell you this is Magnifique…..Maude Pinot Gris 2008 from New Zealand ( Central Otago) ,Gold and green colour,nose of green pears and spice aroma,great palate,very well balance wine,citrus pears,just call it a typical Pinot gris.Food tip Salt and pepper squid or some asian dishes will go very well.

Pinot Gris is a grey variation of Pinot Noir,origin of Pinot Gris’s from Alsace,France. And Pinot Grigio from Italia

BLACK, FIZZY,SEXY,

Yes,yes,Sparkles and Sparlers,have my word,I’m in love with that stuff,

We had an age Sparkling Rockford black shiraz,just a poetry in a glass,

Lots of complexity,with plenty of savoury fruit.

Barossa Valley’s the bed of that spiritual beverage,full bodied wine.

Very unique to the world,just try it with a Chocolate tart,great moment.

Sweet match, Good for a first date, laugh…

I love the magic of Blue cheese(Roquefort)  and sweet wine, complex and very pungent flavours. We had a 2002 Monbazillac cuvee Sophie Grande maison,botrytis affected grape ,all hand picked.  Cuvee Sophie is a blend of Semillon,Sauvignon Blanc and Muscadelle. Very rich and complex wine ,great acidity. I love consuming dessert wine during the day,3 0r 4 o’ clock on the sunny day….

Sparkles and Sparklers, you can have look on www.lartduvin.com.au Wine education,or wine to food matching,plenty more to come,

Share the spirits …..

Stephane Pois

www.theartofwine.com.au

www.theartofhampers.com.au

steph@theartofwine.com.au

0410 565 009

At first I will take an opportunity to present myself. I’ve been living in Australia for about 16 years, working within the hospitality industry. I’m French born, from Dieppe. In Europe, I had the opportunity to work in the three and two Michelin stars; Les Loges de L’Aubergade then a two Michelin star, now three Michelin, and Fredy Girardet Restaurant a three Michelin restaurant in Switzerland.

So on the “New World”, I arrived in Australia in 1993, where I discovered a whole new world of wine and food. Again, amazing my palate with the depth and varieties in the Australian Industry.

My business  L[art du vin , literal translation The Art of Wine is based around two of my great passions, Wine and Food.

I would like to briefly describe what L’Art du Vin is all about. Firstly I represent several small boutique vineyards from all over Australia, which are not featured in bottle shop.

I conduct wine tastings in various settings, home, office, corporate events. I also do wine education sessions, comparing different varieties of wine/vintages/areas

Please take a look on class details: Sydney,Newcastle,Hunter

Recently L’Art Du Vin has begun to do tours around the Hunter Valley and soon we will all do tours of other wine growing regions. Catering from 1 people to 45,visiting some unique wineries off the beaten track with lunch included!

The other focus of the business is designing cellars with concrete or Wilsonstone racking for.12, 24, 36 or more.bottles.

They are Robust, Stable, have better conservation, can fit any space, and are    Economical, for the home or workplace

Another part of my business is Wine to Food matching. I can cater from a small dinner party to a corporate event. All the food is prepared by myself and skilfully matched to the wine, to create a pleasing marriage on the palate.

L’ Art du Vin is delighted to announce the launch of its new web site The Art of Hampers.

The Art of Hampers offers you a fine selection of gourmet products, handcrafted straight from local producers and artisan French products .My main idea is to focus on several tiny producers from around NSW, especially featuring the area around the Hunter Valley.

Over the past few months L’Art Du Vin has had several media articles in both newspaper and magazines building it’s profile among both travel and food writers.

If you are interested, please give me a call on 0410 565 009. Or take a look at www.lartduvin.com.au

Also you can have a look on my new web site: www.theartofhampers.com.au

Or simply get into our new blog

stephanepois.com

Merci,

Stephane Pois