Le Roux Vins https://lerouxvins.com Sip the essence of excellence. Mon, 01 Jun 2026 14:28:02 +0000 en-GB hourly 1 https://wordpress.org/?v=7.0 https://lerouxvins.com/wp-content/uploads/2024/11/cropped-le-roux-vins-logo-webshop-icon-32x32.png Le Roux Vins https://lerouxvins.com 32 32 239270759 Exceptional Bubbles: our selection of Champagnes and sparkling wines delivered in Zurich https://lerouxvins.com/en/our-selection-of-champagnes-and-sparkling-wines/ https://lerouxvins.com/en/our-selection-of-champagnes-and-sparkling-wines/#respond Mon, 01 Jun 2026 13:34:19 +0000 https://lerouxvins.com/?p=2867 Exceptional Bubbles: our selection of Champagnes and sparkling wines delivered in Zurich

Why drink Champagne — and why now?

The first warm days are here. Terraces are filling up, boat trips are being planned, and there is something in the air that calls for a good bottle. At Le Roux Vins, our Zurich-based fine wine shop, we believe that sparkling wine should not wait for an extraordinary occasion to be extraordinary. A May evening, a lakeside apéro, a dinner with friends — that is more than enough.

Champagne has a paradox: everyone loves it, but most people save it. They keep it for a birthday, for the holidays, for “a special occasion.” The result: it gets drunk rarely, usually too cold, from flutes that are too tall, with a vague sense of guilt.

Yet Champagne is, first and foremost, a wine. A complex, mineral, lively wine — born from the unique chalk soils of the Champagne region — that pairs as beautifully with an apéritif as it does at the dinner table. Sommeliers have known this for years: a good Champagne goes with almost everything, from oysters and roasted poultry to sushi and truffle. It does not need a reason. It is the reason.

With the warm days settling over Zurich and Lake Zurich, now is the perfect moment. A chilled bottle, a few friends, a terrace or a boat deck — that is all it takes.

Prickelnde Ausnahme: unsere Auswahl an Champagner und Schaumweinen — geliefert nach Zürich

our selection of Champagnes and sparkling wines

Pinot Brut Winzersekt — Arndt Köbelin · Baden, Deutschland

A grower’s sparkling wine, crafted in the Baden wine region using the traditional method from Pinot Noir. Fine and persistent mousse, delicate red fruit aromas, crisp minerality and a fresh finish — a serious and accessible alternative to Champagne, ideal as an apéritif or with light starters. For those who want bubbles without fuss or premium pricing, and who appreciate the craft of an independent winemaker.

Belle Époque 2015 — Perrier-Jouët · Champagne, Frankreich

The most beautiful cuvée in the world — literally. The sunny, generous 2015 vintage delivers aromas of elderflower, jasmine and brioche on a creamy texture with remarkable length. The hand-painted Art Nouveau anemone bottle is already a gift in itself. To give or to treat yourself to for a truly special moment.

La Grande Année 2015 — Bollinger · Champagne, Frankreich

Bollinger’s absolute signature: fermented in oak barrels, this vintage cuvée offers rare depth. Ripe apple, toasted hazelnut, spice — a gastronomic Champagne par excellence. The 2015 balances richness and acidity in admirable equilibrium. Open it with roasted turbot, chicken with morels, or simply to mark an important moment with someone who matters.

Champagne Brut 2013 — Dom Pérignon · Champagne, Frankreich

The legend. The 2013 vintage, sunny and contrasted, gives this prestige cuvée an uncommon depth: candied citrus, chalk, noble yeast notes, hypnotic minerality on the finish. Every sip tells the story of twenty years of patience. For connoisseurs who want to give — or receive — one of the most celebrated Champagnes in the world.

Exceptional Bubbles: our selection of Champagnes and sparkling wines delivered in Zurich Bulles d'exception : notre sélection de champagnes et vins pétillants livrés à Zurich unsere Auswahl an Champagner und Schaumweinen

Coming Soon: Maison Ruinart

We are delighted to announce the upcoming arrival of three cuvées from Maison Ruinart — the oldest Champagne house in the world, founded in 1729 in Reims. On the way: Ruinart Rosé, lively and elegant; Ruinart Blanc de Blancs, the purest expression of Chardonnay; and R de Ruinart, the essential entry point into the house. Stay tuned.

Delivery to the Dock: Champagne on Board

Sailors on Lake Zurich — your bottles come to you perfectly chilled, directly at the dock. Le Roux Vins offers quayside delivery across the entire lake from May to the end of September via boat.lerouxvins.com.

Delivery fee CHF 30 · Minimum order CHF 60 in wine · Order 24 hours in advance

Ports served: Zürich Bürkliplatz, Wollishofen, Tiefenbrunnen, Küsnacht, Erlenbach, Herrliberg, Meilen, Uetikon am See, Männedorf, Stäfa, Thalwil, Horgen, Wädenswil, Richterswil, Wollerau, Rapperswil.

Frequently Asked Questions

What is the difference between Champagne and Winzersekt? Champagne is produced exclusively in the Champagne region of France under strict regulations. Winzersekt is its high-quality German equivalent — made using the same traditional method but by an independent grower in their own cellar. The Pinot Brut by Arndt Köbelin from the Baden region is a prime example: pure artisan craftsmanship at a far more accessible price.

At what temperature should Champagne or sparkling wine be served? Between 8 and 10 °C for lighter sparkling wines and non-vintage Champagnes. Great vintage cuvées (Bollinger, Dom Pérignon) are best served slightly warmer — around 10–12 °C — to let their aromatic complexity fully express itself. Avoid the freezer: rapid chilling closes down the aromas.

Which glass is best for Champagne? Forget the narrow flute — it amplifies the bubbles but suppresses the aromas. Opt for a tulip glass or a good white wine glass: it lets the Champagne breathe and reveals its full complexity. This has been the sommelier’s choice for years, and the difference is real.

Does Champagne keep after opening? With a proper stopper, an opened bottle keeps for 2 to 3 days in the fridge while retaining much of its fizz. Great vintage Champagnes can sometimes last 4 to 5 days. But honestly — at this quality level — stopping halfway through the bottle would be a shame.

Does Le Roux Vins deliver across Switzerland? Our delivery service currently covers Zurich and the greater Zurich area. For sailors on the lake, we additionally offer direct quayside delivery via boat.lerouxvins.com — from Zürich Bürkliplatz all the way to Rapperswil, CHF 30 delivery fee, order 24 hours in advance.

Which Champagne to choose as a corporate gift or for an event? For a memorable and visually spectacular gift, Belle Époque by Perrier-Jouët is unbeatable — the painted bottle is a work of art. For a more gastronomic profile, Bollinger La Grande Année or Dom Pérignon are unanimous choices among connoisseurs. Contact us for volume orders.

Can I order Champagne for delivery on Lake Zurich? Yes — that is exactly why we launched boat.lerouxvins.com. Order at least 24 hours in advance, specify your mooring, and we deliver directly to the dock. The service covers all ports on the lake from Zurich to Rapperswil, from May to the end of September.

]]> https://lerouxvins.com/en/our-selection-of-champagnes-and-sparkling-wines/feed/ 0 2867 Which wine to drink with green or white asparagus? The Le Roux Vins guide https://lerouxvins.com/en/which-wine-to-drink-with-green-or-white-asparagus/ https://lerouxvins.com/en/which-wine-to-drink-with-green-or-white-asparagus/#respond Sun, 01 Mar 2026 13:05:15 +0000 https://lerouxvins.com/?p=2612 Which wine to drink with green or white asparagus? 

Spring is here, and with it, a true gastronomic enigma arrives on our plates: asparagus. Whether white, green, or purple, this elegant stalk is famously known as the “sommelier’s nightmare.”

But why the suspicion? And above all, which wine to drink with green or white asparagus to turn this challenge into a memorable pairing? Let’s dive together into the art of matching asparagus with the treasures of our cellar.

Which wine to drink with green or white asparagus? The Le Roux Vins guide Quel vin boire avec des asperges vertes ou blanches Welcher Wein passt zu grünem oder weissem Spargel? Der Guide von Le Roux Vins

The Asparagus Challenge: A Matter of Chemistry

Asparagus contains asparagine and sulfur compounds. On the palate, these can create a metallic bitterness that makes the wine taste harsh, bitter, or strangely sweet. The secret to finally knowing which wine to drink with green or white asparagus is to choose cuvées with either sharp acidity or vegetal and mineral notes that “converse” with the asparagus rather than fight it.

Winning Pairings (Selected from the Le Roux Vins cellar)

The Historic Companion: Sauvignon Blanc This is the classic match. Sauvignon naturally possesses notes of boxwood, cut grass, and flint that echo the vegetable’s green profile. It is often the first answer that comes to mind when wondering which wine to drink with green or white asparagus.

The Gem: A Sancerre or Pouilly-Fumé from Didier Dagueneau. These wines offer surgical precision that instantly tames the bitterness.

The Roundness of Chenin: For White Asparagus White asparagus is gentler and meatier. It calls for a wine with a bit more body but persistent tension. If you are looking for which wine to drink with green or white asparagus of the “large white” variety, Chenin is your ally.

The Connoisseur’s Choice: A Saumur Blanc from Domaine Guiberteau or a Vieux Clos from Roche aux Moines. The silky texture of Chenin Blanc perfectly coats the delicacy of the stalk.

German Elegance: Weisser Burgunder (Pinot Blanc) Pinot Blanc is considered the ultimate ally across the Rhine. Less exuberant than Sauvignon, it plays the card of balance. It is the most versatile option for anyone asking which wine to drink with green or white asparagus.

The Recommendation: The Weisser Burgunder 2023 from Arndt Köbelin. A fresh and pure wine. If you prefer more structure, the Lösswand cuvée will bring a touch of sublime limestone terroir.

The Boldness of Viognier: For Grilled Asparagus If you grill them on the BBQ, they develop nutty notes. In this specific case, the question of which wine to drink with green or white asparagus finds a more atypical answer.

The Outsider: The Allodio Bianco (Viognier) from Podere San Michele. Its white flower aromas perfectly complement the smoky side of the cooking.

The Recipe: Roasted Green Asparagus, Cured Ham, and Beaufort

To put these tips into practice and test for yourself which wine to drink with green or white asparagus, here is a simple recipe.

Ingredients (for 2 people):

  • 1 bunch of green asparagus, 4 thin slices of cured ham, Beaufort shavings, olive oil, toasted pine nuts.

Preparation:

  1. Preheat your oven to 200°C.

  2. Place the trimmed asparagus on a tray, drizzle with olive oil, salt, and pepper.

  3. Roast for 12 to 15 minutes.

  4. Upon removal, add the ham and Beaufort shavings.

The Perfect Match: Serve this dish with a Weisser Burgunder Lösswand from Arndt Köbelin. The fat of the cheese and the salt of the ham answer the question: which wine to drink with green or white asparagus for maximum pleasure.

Technical Sheet: Weisser Burgunder 2023, Arndt Köbelin

What is it? A dry white wine of exemplary purity. Origin? Kaiserstuhl, Germany. Grapes? 100% Weissburgunder (Pinot Blanc). Aromas and flavors? Fresh pear, spring flowers. Ideal For: A brunch or simply celebrating the return of the sun in Zurich or Zug.

]]> https://lerouxvins.com/en/which-wine-to-drink-with-green-or-white-asparagus/feed/ 0 2612 A Heritage to Defend, A Future to Build: Le Roux Vins Stands with Domaine du Closel https://lerouxvins.com/en/le-roux-vins-stands-with-domaine-du-closel/ https://lerouxvins.com/en/le-roux-vins-stands-with-domaine-du-closel/#respond Mon, 16 Feb 2026 11:14:29 +0000 https://lerouxvins.com/?p=2570 A Heritage to Defend, A Future to Build: Le Roux Vins Stands with Domaine du Closel

A Heritage to Defend, A Future to Build: Le Roux Vins Stands with Domaine du Closel – There are places that cannot be summed up by spreadsheets; terroirs where the soul weighs far more than profit. Domaine du Closel, the jewel of Savennières and guardian of the Château des Vaults since 1495, is one of them. But recently, this invaluable heritage found itself under threat.

In the context of a sale plan, large groups and international investors positioned themselves to take over, bringing with them the real risk of erasing what makes this vineyard’s identity so unique. Faced with this prospect, a family resistance was organized.

Ein Erbe verteidigen, eine Zukunft gestalten: Le Roux Vins an der Seite der Domaine du Closel

Three Brothers on a Mission

This is a project of heart and conviction driven by three brothers. Together, they champion a clear vision: to ensure family continuity in order to preserve the estate’s independence, the identity of its wines, its team, and its deeply human soul. They are fighting not just for walls or vines, but for a certain idea of wine—respectful and alive.

To support this fight, an exceptional pre-sale has been launched, rooted in this decisive context:

“It is a simple way to treat yourself to great wines, under privileged conditions, while concretely supporting the continuity of a family wine estate.”

 

Ein Erbe verteidigen, eine Zukunft gestalten: Le Roux Vins an der Seite der Domaine du Closel

The Commitment of Le Roux Vins

It is this call that Le Roux Vins has chosen to answer. Because we share these values of authenticity and transmission, we are proud to announce our official contribution to this recovery project. We are committing ourselves alongside the family to ensure that history continues to be written with the same passion.

 

A Unique Collaboration: The “Savennières Le Roux” Cuvée

But our support goes far beyond simple participation. From this alliance, great things will be born. We are thrilled to reveal that a close collaboration is currently underway within the secrecy of the cellars.

Le Roux Vins is actively participating in the elaboration of a bespoke “Savennières Le Roux” cuvée. This wine, the fruit of joint work with the estate, will not just be an exceptional cuvée, but the symbol of our shared commitment. It is the promise of a future where the excellence of Closel meets the vision of Le Roux Vins.

Stay tuned, for the best is yet to come.

 

Ein Erbe verteidigen, eine Zukunft gestalten: Le Roux Vins an der Seite der Domaine du Closel

Become a Guardian of the Legacy: How to Participate?

This mobilization is not a simple fundraiser; it is a wine pre-sale. The concept is straightforward: you are not making a donation, but purchasing your bottles and unique experiences (tastings, tours) now at privileged conditions.

Support has been overwhelming, but the battle continues. Having secured the project’s viability, the new goal is to reach the symbolic threshold of €200,000. This amount is crucial: it will allow for immediate investment in production tools and the cellar to ensure the quality of future vintages.

Every contribution weighs in the balance to convince the court to choose the family project over financial investors.

👉 Join the adventure and order your wines here: Access the Ulule campaign and exclusive offers

– A Heritage to Defend, A Future to Build: Le Roux Vins Stands with Domaine du Closel –

]]> https://lerouxvins.com/en/le-roux-vins-stands-with-domaine-du-closel/feed/ 0 2570 Candlemas: Elevate the Tradition with Paul Bocuse and our Wines https://lerouxvins.com/en/candlemas-with-paul-bocuse-and-our-wines/ https://lerouxvins.com/en/candlemas-with-paul-bocuse-and-our-wines/#respond Mon, 02 Feb 2026 15:19:22 +0000 https://lerouxvins.com/?p=2454 Candlemas: Elevate the Tradition with Paul Bocuse and our Wines

Today is Candlemas (La Chandeleur). Forget rubbery pancakes and industrial cider. To mark the occasion this year, we are taking things up a notch with the “foolproof” recipe from the late Monsieur Paul Bocuse, paired with a curated selection of wines from our stock.

Mariä Lichtmess: Veredeln Sie die Tradition mit Paul Bocuse und unseren Weinen

The Recipe: Paul Bocuse Crêpe Batter

  • Simple, effective, and deliciously rich, this recipe is a classic of French gastronomy. Monsieur Paul’s secret? Melted butter added directly into the batter for incomparable fluffiness.

    • Ingredients (for about 15 crêpes): 250g flour, 50g butter, 50cl milk, 3 eggs, 1 tbsp sugar, 1 pinch of salt.

    • Preparation: Mix flour, sugar, and salt. Add eggs one by one, then pour in milk gradually. Stir in the melted (slightly browned) butter. Let the batter rest in the fridge for 1 hour—this is the key step!

The Wine Pairing: What to Drink with Your Crêpes?

Tradition calls for cider, but your cellar allows for much bolder and more refined pairings.

For Lively Freshness: Weisser Burgunder 2023, Arndt Köbelin. A Pinot Blanc of remarkable precision with notes of citrus and white flowers. Its crispness perfectly “cleanses” the palate after a sugar crêpe.

For Sweet & Gourmet Crêpes: Château Coutet 1996, Sauternes-Barsac 1er Cru Classé. An exceptional Sauternes with notes of candied citrus and honey. A decadent match for Crêpes Suzette.

For Savory Galettes: Grauer Burgunder 2023, Arndt Köbelin. Ideal with ham or cheese, offering enough body and roundness to wrap around savory ingredients.

Alcohol-Free Option: Apfelsecco by Arndt Köbelin.

]]> https://lerouxvins.com/en/candlemas-with-paul-bocuse-and-our-wines/feed/ 0 2454 Welcome to 2026 at Le Roux Vins https://lerouxvins.com/en/welcome-to-2026-at-le-roux-vins/ https://lerouxvins.com/en/welcome-to-2026-at-le-roux-vins/#respond Thu, 29 Jan 2026 14:35:28 +0000 https://lerouxvins.com/?p=2433 Welcome to 2026 at Le Roux Vins

Welcome to 2026 at Le Roux Vins – As we step into a new year, we want to extend our warmest wishes to you. 2025 was a year of foundation and shared passion, and your trust has been our greatest reward. While we are thrilled to announce new services like our exclusive Zurichsee Wine Delivery and an expanded cellar, our heart remains with the wine itself.

To celebrate this new chapter, we have curated a selection of rare, historic, and monumental wines. These are not just bottles; they are time capsules and masterpieces of viticulture. Here is a deep dive into the new arrivals that define the beginning of 2026.

Willkommen im Jahr 2026 bei Le Roux Vins

Tignanello 1981, Marchese Antinori

Region: Tuscany, Italy Grape Variety: Sangiovese, Cabernet Sauvignon, Cabernet Franc

The History Tignanello is the wine that changed the Italian viticultural landscape forever. Produced by the Antinori family, who have been making wine for over six centuries, it was the first Sangiovese to be aged in barriques and the first contemporary red wine in the Chianti Classico region to blend non-traditional varieties like Cabernet. The 1981 vintage represents a specific era of this “Super Tuscan” revolution, a time when the rules were being rewritten to prioritize absolute quality over appellation constraints.

In the Glass At over 40 years old, this wine offers a masterclass in the aging potential of Sangiovese. The primary fruit has evolved into tertiary aromas of cured leather, dried tobacco leaf, forest floor, and dried figs. The tannins, once firm, have resolved into a silky, delicate structure. Oenologically, this vintage showcases the resilience of the terroir; despite the age, the acidity characteristic of Sangiovese keeps the wine alive and vibrant, offering a meditative tasting experience.

Siepi 2018, Castello di Fonterutoli (Mazzei) – 3L Double Magnum

Region: Tuscany, Italy Grape Variety: 50% Merlot, 50% Sangiovese

The History The Mazzei family is inextricably linked to the history of wine; Ser Lapo Mazzei is actually the author of the first known document mentioned the “Chianti” denomination in 1398. The Siepi vineyard has been owned by the family since 1435. This wine is their “Cru,” a visionary blend introduced in 1992 that marries the structure and earthiness of Sangiovese with the plush softness of Merlot.

In the Glass The 2018 vintage in Tuscany was characterized by elegance rather than sheer power, making this monumental 3-liter format perfect for long-term aging. The larger volume allows the wine to age more slowly and gracefully, preserving freshness. You can expect notes of dark chocolate, elderberry, and cedar. The integration of the Merlot provides a velvet-like texture, while the Sangiovese offers a savory backbone. It is a wine of immense concentration but surprising agility.

Galatrona 2016, Petrolo – Magnum

Region: Val d’Arno di Sopra, Italy Grape Variety: 100% Merlot

The History Often called the “Petrus of Tuscany,” Galatrona is one of Italy’s most celebrated pure Merlots. The Petrolo estate, located in the Val d’Arno di Sopra (a historic denomination established by the Grand Duke of Tuscany in 1716), focuses on low yields and meticulous organic farming. 2016 is widely considered a legendary vintage across Tuscany, offering perfect climatic conditions that allowed for optimal phenolic ripeness.

In the Glass This Magnum presents a wine of profound depth. The clay-rich soil of the Galatrona vineyard imparts a structure and minerality that prevents the Merlot from becoming too heavy. The 2016 is defined by intense aromas of blackberries, violet, spices, and a hint of balsamic. Oenologically, the fermentation in cement vats followed by aging in French oak barriques strikes a balance between fruit purity and oxidative complexity. It is polished, persistent, and undeniably grand.

Châteauneuf-du-Pape Blanc Roussanne Vieilles Vignes 2014, Château de Beaucastel – Magnum

Region: Southern Rhône, France Grape Variety: 100% Roussanne

The History While Beaucastel is famous for its red blends, this white wine is perhaps their most exclusive treasure. Produced from a small parcel of Roussanne vines that are over 100 years old, the yield is incredibly low. This is a wine that defies the standard logic of white wines, built for decades of aging rather than immediate consumption.

In the Glass The 2014 vintage in the Rhône was challenging for reds but exceptional for whites, retaining high acidity. In this rare Magnum format, the wine expresses a richness reminiscent of great Burgundy. Expect a waxy texture with notes of honey, apricot, roasted almonds, and quince. The “Vieilles Vignes” (old vines) provide a sapidity and concentration that coats the palate, finishing with a saline mineral drive.

La Pialade Côtes du Rhône 2007, Château Rayas

Region: Rhône Valley, France Grape Variety: Grenache, Cinsault, Syrah

The History Château Rayas is a myth in the wine world, and La Pialade is the insider’s secret entry into the universe of Emmanuel Reynaud. While labeled simply as Côtes du Rhône, the fruit comes from the legendary estates of Rayas and Fonsalette. The winemaking here is traditional and idiosyncratic, with whole-cluster fermentation and aging in old, large oak foudres, untouched by modern technology.

In the Glass 2007 was a solar, powerful vintage in the Southern Rhône, yet Reynaud’s signature is airiness and elegance. This wine is known for its pale, almost translucent color which belies its aromatic intensity. It offers an explosion of crushed strawberries, white pepper, kirsch, and potpourri. It is the antithesis of the heavy, extracted style; it is ethereal, spicy, and hauntingly complex.

Jurançon Les Jardins de Babylone 2020, Dagueneau

Region: South West, France Grape Variety: 100% Petit Manseng

The History Didier Dagueneau was the rebel genius of the Loire Valley. Before his passing, he ventured into the Jurançon region at the foot of the Pyrenees, a project now continued with brilliance by his son Louis-Benjamin. “Les Jardins de Babylone” is an attempt to create the ultimate sweet wine—one that possesses the sugar of a dessert wine but the crystalline tension of a dry Riesling.

In the Glass The 2020 vintage delivers a wine of laser-like precision. Petit Manseng is unique for its ability to retain extreme acidity even as sugar levels soar. The result is a palate of exotic fruits—mango, pineapple, passion fruit—balanced by a vibrating electric acidity. It is not cloying; it is refreshing, complex, and incredibly persistent. A masterpiece of balance.

]]> https://lerouxvins.com/en/welcome-to-2026-at-le-roux-vins/feed/ 0 2433 How to Serve Wine Properly: A Guide to Aeration, Temperature, and Opening Times https://lerouxvins.com/en/how-to-serve-wine-properly/ https://lerouxvins.com/en/how-to-serve-wine-properly/#respond Sun, 28 Dec 2025 16:48:00 +0000 https://lerouxvins.com/?p=2391 How to Serve Wine Properly: A Guide to Aeration, Temperature, and Opening Times.

As we reach the end of the year, corks are being pulled in homes and restaurants everywhere. It is the season for celebration, and often the time when we open our most treasured bottles. However, there is a recurring tragedy in the wine world that we see far too often. I have been served crazy expensive, young bottles straight away after removing the cork, resulting in a tight, muted experience that wastes the potential of the wine. Conversely, I have watched a fragile 50-year-old Bordeaux be aggressively decanted, only to die in the carafe within minutes, or a beautiful, complex Bourgogne served at 19 degrees, tasting like warm soup.

Wie man Wein richtig serviert: Ein Leitfaden für Belüftung, Temperatur und Öffnungszeiten

Everyone has a preference for wine degustation, but let’s be honest: with a little education, you can turn a simple dinner into a masterclass. Wine is a living product. It changes, reacts, and evolves. The way you open a bottle, the way you serve it, and the way you manage the aeration allows you to get the absolute most out of it.

The Most Known Methods of Wine Aeration

Oxygen is both the friend and the enemy of wine. Controlled exposure to air (aeration) releases aromatics and softens tannins. Here are the methods you should know:

  • Traditional Decanting: This involves pouring the wine from the bottle into a carafe. It is effective for young, robust wines that need a “shock” of oxygen to open up.

  • The “Slow-O” (Audouze Method): A method for older, fragile wines where the bottle is opened several hours ahead of time, but the wine stays in the bottle. It is a slow, gentle wake-up call rather than a shock.

  • In-Glass Aeration: Simply pouring the wine and swirling it vigorously in a large glass. This is the safest way to test a wine’s readiness.

How to Serve Wine Properly Comment servir le vin correctement : Guide de l'aération, de la température et des temps d'ouverture Wie man Wein richtig serviert: Ein Leitfaden für Belüftung, Temperatur und Öffnungszeiten

Serving Temperatures

Temperature is the framework of flavor. If a wine is too cold, the aromas are masked; if it is too warm, the alcohol dominates the palate.

  • Sparkling Wines and Champagne: 6°C – 10°C

  • Fresh White Wines and Rosés: 8°C – 10°C

  • Complex Dry White Wines: 11°C – 13°C

  • Light, Fruit-Forward Red Wines: 12°C – 14°C

  • Full-Bodied, Tannic Red Wines: 16°C – 18°C

Wie man Wein richtig serviert: Ein Leitfaden für Belüftung, Temperatur und Öffnungszeiten

The Art of Opening: “Épauler” and Patience

There is a misconception that simply pulling the cork allows a wine to breathe. This is false. The neck of a bottle is very narrow, meaning the surface area of the wine touching the air is the size of a coin. Nothing happens.

To properly prepare a wine without using a decanter, we use a technique called “Épauler” (Shouldering). This means opening the bottle and immediately serving one small glass. By lowering the liquid level to the “shoulders” (the wider part of the bottle), you vastly increase the surface area in contact with oxygen inside the bottle. This allows the wine to develop naturally over several hours.

While most wines benefit from at least 1 to 2 hours of opening before serving, some specific wines require a strategy that can seem extreme to the uninitiated.

The Case of Nicolas Joly A perfect example is the Chenin Blanc from Nicolas Joly. These are not standard white wines; they are monuments. For the Clos de la Coulée de Serrant 2015, the aeration requirements are legendary. The best bottle of this I ever tested was at the château itself. The bottle of the 2023 vintage had been opened for 7 days. It sounds impossible, but that week of air did not oxidize the wine; it allowed it to stretch and reveal complexities that were completely hidden on day one.

The Wines of Emmanuel Reynaud The wines from the regretted Emmanuel Reynaud (such as Château Rayas or Château des Tours) are another category entirely. Whether it is a simple VDP or a Châteauneuf-du-Pape, these wines must be dompted (tamed). If you visit our selection of Emmanuel Reynaud wines, you must understand that opening them 1 or 2 days before drinking is often necessary. Without this patience, you will likely drink something that feels too strong, too bitter, or overwhelmingly focused on tertiary aromas. This timing can variate significantly with the millésimes (vintages), but patience is the key to unlocking their legendary silkiness.

The White Wines of Didier Dagueneau Finally, we must talk about decanting white wine. Yes, we are talking about white wine that needs to be decanted. The Sauvignon Blancs from Didier Dagueneau are built with immense structure and density. You will easily find white wine decanters that sit in an ice bucket perfectly to maintain the temperature while the wine breathes. Dagueneau wines are something that need time, and every vintage is different. You must approach them like a chemist: open, taste, decant, and test the evolution until you find the perfect timing.

Our Commitment to Your Tasting

The best way of dompting all those wines is to be introduced by someone who has been doing this experimentation for a long time. It saves you the heartbreak of opening a great bottle at the wrong time or in the wrong way.

At Le Roux Vins, we believe the service is as important as the sale. That is why we print our specific recommendations on wine opening and serving with every single order. We guide you on exactly how to treat the specific bottles you have purchased to make your testing the best possible experience.

Important Winter Break Notice Please note that our orders will resume on the 4th of January after our winter break. We wish you a happy new year and wonderful tastings!

How to Serve Wine Properly: A Guide to Aeration, Temperature, and Opening Times by Loup Le Roux

]]> https://lerouxvins.com/en/how-to-serve-wine-properly/feed/ 0 2391 Buying Wine at Duty-Free: A Real Bargain or a Trap? https://lerouxvins.com/en/buying-wine-at-duty-free-a-real-bargain-or-a-trap/ https://lerouxvins.com/en/buying-wine-at-duty-free-a-real-bargain-or-a-trap/#respond Mon, 15 Dec 2025 16:42:12 +0000 https://lerouxvins.com/?p=2235 Buying Wine at Duty-Free: A Real Bargain or a Trap?

We’ve all been there. You’ve cleared security, you have an hour to kill before boarding, and you find yourself wandering aimlessly through the glittering aisles of Duty-Free. Between the luxury watches and the mountains of chocolate, the wine section catches your eye.

Suddenly, a prestigious label calls out to you. A beautiful Grand Cru Classé from Bordeaux. The impulse kicks in: “It’s tax-free, so it must be cheaper, and I’ll have a nice bottle upon arrival without having to order online.” You grab the bottle and head to the checkout.

But at Le Roux Vins, as online wine specialists, we have a duty of transparency. If purists cry foul at the idea of buying wine in a transit zone, it’s not out of snobbery. It’s technical. So, should you give in to temptation? The short answer is: probably not.

Let’s analyze why the airport is often the worst enemy of your future tasting moments.

Wein im Duty-Free: Echtes Schnäppchen oder Mogelpackung? Vin et Duty-Free : L’illusion de la bonne affaire ou véritable piège ? Buying Wine at Duty-Free: A Real Bargain or a Trap?

1. The Airport: A Torture Chamber for Wine

For a wine to flourish (and justify its price), it needs stability. It requires coolness, darkness, and controlled humidity. An airport shop is exactly the opposite.

  • The Killer Light: Have you noticed the lighting? It’s clean, it’s sharp, it shines. Powerful LED spotlights are aimed directly at the bottles to make the glass sparkle. Wine hates light, especially UV rays, which alter its aromas (known as “light strike”). These bottles are bombarded with lumens 18 hours a day.

  • Ambient Heat: Terminals are heated for the comfort of passengers in shirtsleeves, generally around 21-22°C. This is far too warm to store a Grand Cru, especially if it has been waiting for a buyer for weeks. The wine literally “cooks,” killing the fruit and accelerating unbalanced aging.

  • Dry Air: Airport air conditioning dries out the air drastically. Humidity often drops below 40%. The result? The corks on these bottles stored standing up (which is the case for 99% of shelves) eventually shrink. Air gets in, and the wine oxidizes. It’s inevitable.

James’s Story: The Saint-Julien with the Blues

I have to tell you the story of one of my regular clients, James, an expat accustomed to international travel. James wanted to mark the occasion for a business dinner. Pressed for time before his flight, he bought a very fine Saint-Julien at Duty-Free. The price seemed correct, the label was reassuring.

A few days later, James sent me a message via our site:

“We opened it last night. A disaster. The wine was flat, lifeless, with an unpleasant metallic finish. I was embarrassed in front of my guests. I paid full price for oxidized juice.”

The diagnosis was simple: this bottle had probably spent three months standing upright under a halogen spotlight, shaken by the vibrations of the terminal. It’s Russian Roulette, and James lost.

2. The Price Myth: Is It Really Cheaper?

This is the number one argument for Duty-Free: “Tax-Free.” But don’t be fooled. Commercial rents in major international airports are among the most expensive in the world per square meter. The margins that shops must make are colossal.

Often, the VAT saving is totally absorbed by the distributor’s margin. Take the test: take out your smartphone, go to Le Roux Vins or a comparison site. 8 times out of 10, you will find the same price, or even better, on our webshop. The difference? With us, the wine is stored at 12°C in the dark, and it hasn’t moved. You are paying for the quality of the liquid, not the rent of the airport shop.

3. Logistics: Why Do This to Yourself?

Finally, let’s talk comfort. We are in the digital age. Is it really reasonable to walk through airport corridors, pass through controls, and board with one or two heavy, fragile bottles in a plastic bag? Wine does not like traveling in the cabin (vibrations, pressure changes), and you don’t like being encumbered.

The Webshop Advantage: At Le Roux Vins, we don’t have a physical shop, and that is our strength. Everything is optimized for logistics. You choose your wine quietly from your sofa or office. Our bottles rest in perfect conditions until the last moment and arrive directly at your door, secure and packaged.

The Le Roux Vins Verdict

So, buy wine at Duty-Free? If you are looking for a spirit (Gin, Whisky) or a last-minute bottle for an improvised aperitif: Why not.

But if you are looking for an emotion, a wine for aging, or a gift that shows your respect for the recipient: Forget it.

The risk that the wine has suffered is too great. The price difference is not worth the disappointment of a “mute” bottle. Wine is a living material that demands attention, not neon lights and air conditioning.

]]> https://lerouxvins.com/en/buying-wine-at-duty-free-a-real-bargain-or-a-trap/feed/ 0 2235 Farewell to the Master of Rayas: Emmanuel Reynaud, a Châteauneuf-du-Pape Legend Passes Away https://lerouxvins.com/en/emmanuel-reynaud-a-chateauneuf-du-pape-legend-passes-away/ https://lerouxvins.com/en/emmanuel-reynaud-a-chateauneuf-du-pape-legend-passes-away/#respond Wed, 26 Nov 2025 08:35:53 +0000 https://lerouxvins.com/?p=2207 Farewell to the Master of Rayas: Emmanuel Reynaud, a Châteauneuf-du-Pape Legend Passes Away

November 26, 2025

The wine world woke up this morning with an immense sense of emptiness. A major chapter in the viticultural history of the Rhône Valley has just come to a close. Emmanuel Reynaud, the discreet genius behind the mythical Château Rayas, Château de Fonsalette, and Château des Tours, left us yesterday.

He was far more than a winemaker; he was the guardian of a unique style, an uncompromising philosophy, and a terroir that he knew how to elevate to the rank of a work of art.

Abschied vom Meister von Rayas: Emmanuel Reynaud, eine Legende von Châteauneuf-du-Pape, ist von uns gegangen

The Man Who Whispered to Grenache

The story of Emmanuel Reynaud is one of a successful transition and an asserted vision. Nephew of the legendary Jacques Reynaud, he took the reins of Château Rayas in 1997. The task was titanic: to succeed a myth.

Far from letting himself be crushed by the weight of this heritage, Emmanuel imposed his touch with disarming humility. A man of the earth, fleeing socialite events and spotlights, he preferred the shadows of his dusty cellars and the light of his vines. He was known for his uncompromising character, sometimes secretive, but of absolute generosity when it came to sharing a glass of his wine.

He managed to preserve the family DNA—finesse, elegance, freshness—while bringing a technical precision that propelled the estates to unmatched heights.

Abschied vom Meister von Rayas: Emmanuel Reynaud, eine Legende von Châteauneuf-du-Pape, ist von uns gegangen

Three Domaines, One Signature

Emmanuel Reynaud’s legacy spans three distinct geographies, drawing an exceptional viticultural map in the heart of the Vaucluse.

1. Château Rayas (Châteauneuf-du-Pape) This is the jewel in the crown. Located on a unique terroir of sandy soils, facing North, and surrounded by forests that regulate the temperature, Rayas is an anomaly in Châteauneuf.

  • The Style: A 100% Grenache of ethereal finesse, often compared to the greatest Pinot Noirs of Burgundy. Aromas of crushed strawberries, oriental spices, and a silky texture.

  • The Legend: It is here that Emmanuel proved that power is nothing without grace.

2. Château de Fonsalette (North of Orange / Lagarde-Paréol) Often considered the waiting room to Rayas. Although technically in the Côtes-du-Rhône appellation, the wines from this estate, located near the Uchaux massif, rival the greatest classified growths. The Syrah here finds a particularly unique floral and wild expression.

3. Château des Tours (Sarrians) It is here, in Sarrians, that Emmanuel lived and started. It is the “people’s” estate in the noble sense of the term. His Vins de Pays de Vaucluse and his Vacqueyras have become cult objects, proving that a great winemaker can make a great wine, regardless of the administrative label.

Abschied vom Meister von Rayas: Emmanuel Reynaud, eine Legende von Châteauneuf-du-Pape, ist von uns gegangen

Worldwide Recognition (Without Ever Seeking It)

Emmanuel Reynaud never sent samples to journalists. He did not seek scores. Yet, the praises never stopped pouring in.

  • The Critics: From Robert Parker to Antonio Galloni, all eventually bowed before the purity of his wines, regularly awarding perfect scores (100/100) to the flagship vintages of Rayas.

  • The Market: Scarcity (about 10,000 bottles for Rayas) coupled with insatiable global demand propelled prices to dizzying heights. A bottle of Rayas became a unicorn, a grail for any enthusiast.

But for Emmanuel, the greatest reward remained the smile of a friend sharing a bottle of “Parisy” (his table rosé) under the arbor in Sarrians.

The Future: The Next Generation is Ready

The burning question for all enthusiasts today is that of the future. Fortunately, the transition has been prepared for a long time.

His sons, Louis and Benoît, have been working alongside their father for many years. They learned the rigorous work of the soils, the patience of late harvests, and the secrets of aging in old foudres.

  • Continuity: Do not expect a revolution, but an evolution in continuity. The Reynaud family has always known that the real boss is the terroir.

  • The Legacy: The vintages still sleeping in barrels will be the last direct testimonies of Emmanuel’s hand, but the spirit of Rayas is now firmly anchored in the next generation.

Today, we raise our glass to the memory of a giant. Emmanuel Reynaud has joined the stars, but his soul will remain forever in the sands of Rayas.

Côtes du Rhône Rouge 2012, Château de Fonsalette
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Côtes du Rhône Rouge 2012, Château de Fonsalette

CHF 349.00
Vacqueyras 2012, Château des Tours
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Vacqueyras 2012, Château des Tours

CHF 215.00
Vin de Pays de Vaucluse 2017, Domaine des Tours
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Vin de Pays de Vaucluse 2017, Domaine des Tours

CHF 119.00
Côtes du Rhône 2013, Château de Fonsalette
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Out of stock

Côtes du Rhône 2013, Château de Fonsalette, Emmanuel Reynaud

CHF 295.00
Côtes du Rhône Réserve 2010, Château des Tours, Emmanuel Reynaud
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Out of stock

Côtes du Rhône Réserve 2010, Château des Tours, Emmanuel Reynaud

CHF 159.00
Rhône blanc 2010, Château des Tours, Emmanuel Reynaud
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Out of stock

Rhône blanc 2010, Château des Tours, Emmanuel Reynaud

CHF 105.00
Côtes du Rhône blanc 2011, Château de Fonsalette, Emmanuel Reynaud
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Côtes du Rhône blanc 2011, Château de Fonsalette, Emmanuel Reynaud

CHF 215.00
]]> https://lerouxvins.com/en/emmanuel-reynaud-a-chateauneuf-du-pape-legend-passes-away/feed/ 0 2207 What Wine Should You Drink with Venison? The Perfect Autumn Pairing https://lerouxvins.com/en/what-wine-should-you-drink-with-venison-autumn/ https://lerouxvins.com/en/what-wine-should-you-drink-with-venison-autumn/#respond Sat, 25 Oct 2025 10:42:27 +0000 https://lerouxvins.com/?p=2162 What Wine Should You Drink with Venison? The Perfect Autumn Pairing

What Wine Should You Drink with Venison? The Perfect Autumn Pairing. Autumn is here. The leaves are turning red, the air is getting cooler, and our tables are graced with richer flavours. It’s hunting season, a time that marks the return of an exceptional dish to our kitchens: venison (chevreuil).

Welcher Wein passt zu Reh? Der perfekte Herbst-Genuss

Venison: A Noble and Delicate Meat

Venison, often considered the finest of game meats, offers dark red, incredibly tender, and lean meat. Its taste is subtle and elegant, less pronounced than deer, with delicate woody notes.

Historically, game was a feast dish, a luxury reserved for banquets. Venison, in particular, was prized for its delicate flesh. Today, it remains a symbol of high French autumn cuisine, whether prepared as a roast, delicate noisettes, or in a rich civet (stew) simmered for hours.

The wine pairing challenge is to find a companion that can both honour the finesse of the meat and stand up to the power of its accompaniments, often a poivrade (pepper) sauce, ‘grand veneur’ sauce, or a garnish of mushrooms and berries.

Our 3 Wines to Sublime Venison

For a memorable pairing, we have drawn from our selection of characterful red wines capable of dialoguing with this dish.

  • The Finesse (Burgundy): Domaine Perrot Minot A great Burgundy Pinot Noir is a classic and refined choice. The wines of Domaine Perrot Minot, renowned for their purity and intensity, offer notes of crisp red fruits and undergrowth. Their elegant tannic structure will respect the finesse of a roast or venison noisettes.
Perrot Minot Morey Saint Denis 1er Cru La Riotte 2006
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Out of stock

Perrot Minot Morey Saint Denis 1er Cru La Riotte 2006

CHF 99.00
Perrot Minot Morey Saint Denis La rue de Vergy 2006
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Perrot Minot Morey Saint Denis La rue de Vergy 2006

CHF 89.00
  • The Structure (Rhône Valley): Domaine Gangloff For a more powerful dish like a civet, a wine with body is needed. A Côte-Rôtie from Domaine Gangloff (a winemaker listed on your site) is ideal. This Syrah offers aromatic complexity (pepper, black fruits, smoky notes) and a tannic structure that will harmonize perfectly with the richness of the sauce.
St Joseph blanc 2020, Gangloff
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St Joseph blanc 2020, Gangloff

CHF 135.00
Condrieu 2018 Gangloff
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Condrieu 2018 Gangloff

CHF 135.00
Côte Rôtie la Barbarine 2018 Gangloff
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Côte Rôtie la Barbarine 2021 Gangloff

CHF 290.00
Côte Rôtie la Barbarine 2018 Gangloff
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Côte Rôtie la Barbarine 2015 Gangloff

CHF 320.00
  • The Character (Languedoc): Domaine de la Grange des Pères For a bold and modern pairing, dare to try a great wine from the Languedoc. Domaine de la Grange des Pères is a benchmark. Its wines, often made from Syrah, Mourvèdre, and Cabernet, offer a concentration and aromatic complexity (black olive, laurel, ripe fruit) that respond beautifully to the gamey flavours of the venison.
IGP Pays d'Hérault 2007, Grange des Pères, Laurent Vaillé
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IGP Pays d’Hérault 2007, Grange des Pères, Laurent Vaillé

CHF 360.00

The Recipe: Marinated Venison Civet, ‘Grand Veneur’ Style

To put these pairings into practice, here is a traditional recipe to warm the soul.

Ingredients:

  • 1.5 kg (approx. 3.3 lbs) venison haunch or shoulder, cut into cubes
  • 1 bottle of full-bodied red wine (Rhône or Languedoc type)
  • 1 large onion, chopped
  • 2 carrots, sliced
  • 1 clove of garlic, crushed
  • 4 cloves
  • 1 sprig of thyme and 1 bay leaf
  • 5 cl (approx. 1/4 cup) Cognac
  • 2 tablespoons flour
  • 1 tablespoon tomato paste
  • Olive oil
  • Salt and pepper

 

Preparation:

  1. The Marinade (24 hours ahead): In a large bowl, place the meat cubes. Add the onion, carrots, garlic, cloves, thyme, and bay leaf. Pour over the red wine and Cognac. Cover and let marinate in the refrigerator for 24 hours.
  2. Searing: The next day, drain the meat pieces (keep the marinade!). Pat them very dry. In a large Dutch oven (cocotte), heat a drizzle of olive oil. Sear the meat over high heat on all sides for about 5 minutes until well-browned.
  3. Simmering: Sprinkle the meat with flour (this is called singer in French) and stir well. Then pour in the marinade (along with its vegetables). Add the tomato paste, salt, and pepper.
  4. Cooking: Bring to a boil, then reduce the heat to low. Cover and let simmer gently for at least 2 hours. The meat must be fork-tender. If the sauce is too thin, remove the lid 30 minutes before the end of cooking to let it reduce.

Serve this civet hot, accompanied by a celery root purée, spätzle, or pan-fried chestnuts.

Find our selections from Burgundy, the Rhône, and Languedoc directly in our shop to create your perfect autumn pairing.

]]> https://lerouxvins.com/en/what-wine-should-you-drink-with-venison-autumn/feed/ 0 2162 The Connoisseur’s Paradox: Why ‘Bad’ Vintages Are Often the Best Wines to Drink Right Now https://lerouxvins.com/en/why-bad-vintages-are-often-the-best-wines-to-drink-right-now/ https://lerouxvins.com/en/why-bad-vintages-are-often-the-best-wines-to-drink-right-now/#respond Tue, 21 Oct 2025 12:36:50 +0000 https://lerouxvins.com/?p=2129 The Connoisseur’s Paradox: Why ‘Bad’ Vintages Are Often the Best Wines to Drink Right Now

When you shop for wine, what do you look for? If you’re like most people, you glance at the “great” vintages. Guides, critics, and collective wine lore have taught us to hunt for the legendary years—those perfect seasons where sun and rain conspired to create “100-point” wines destined to age for decades.

But what if I told you that this strategy is causing you to miss out on some of the most interesting, affordable, and flat-out enjoyable wines on the shelf?

As a wine merchant, my job is to find value and quality, not just follow the crowd. And the truth is this: so-called “bad” or “difficult” vintages are often a goldmine for the smart wine drinker. Here is why you should be actively seeking out these underrated years.

1. Difficult Vintages Reveal True Talent

There’s a saying in the wine world: “Anyone can make good wine in a great vintage.”

A “perfect” vintage (think Bordeaux 2009 or 2010) means ideal weather. The grapes ripen effortlessly, almost on their own. The winemaker’s job is easy. But what about a year that was cold, wet, or marked by hail and scorching heat?

This is where the winemaker comes in.

In a difficult vintage, the producer must make crucial decisions. They must spend countless extra hours in the vineyard, aggressively thinning leaves to expose bunches to the sun, and meticulously sorting the grapes (often by hand, berry by berry) to keep only the best. It’s back-breaking, expensive work.

Great producers—the names you respect—will never risk their reputation on a mediocre wine. They will do whatever it takes to create something beautiful. In fact, many winemakers are prouder of their difficult-vintage wines than their easy ones. It was a test of their skill, and they passed.

When you buy a difficult-vintage wine from a top producer, you aren’t buying a “bad weather” wine; you are buying a wine made by a master artisan at the peak of their craft.

The Connoisseur's Paradox: Why 'Bad' Vintages Are Often the Best Wines to Drink Right Now Das Paradox des Kenners: Warum 'schlechte' Jahrgänge oft die besten Weine sind, die man jetzt trinken sollte Le Paradoxe du Connaisseur : Pourquoi les "Mauvais" Millésimes Sont Souvent les Meilleurs Vins à Boire Maintenant

2. The Best-Kept Secret: “Declassification”

This is perhaps the most compelling argument. Let’s say a prestigious Brunello di Montalcino estate faces a tough 2022 vintage. The grapes are good, but perhaps not powerful enough to merit their €150 “Riserva” label.

What do they do? They don’t throw it away. And they certainly won’t bottle it under their main label and damage their reputation.

They will declassify it.

That Brunello juice, grown on elite terroir and vinified by a world-class team, will be bottled under their €30 “Rosso di Montalcino” label.

This is the ultimate secret. In difficult vintages, you can drink Grand Cru juice at a village-level price. You get the DNA, the terroir, and the winemaking know-how of an elite wine for a fraction of the cost. Your wallet simply cannot find a better deal.

Vintage 2024: A Year of Challenges, an Exceptional Wine

3. They Are Ready to Drink Now

“Great” vintages are famous for one reason: structure. They are packed with powerful tannins and high acidity. This is fantastic if you have a cellar and the patience to wait 15, 20, or even 30 years for them to soften.

But let’s be honest. Most of us are buying a bottle to drink this week, if not tonight.

Opening a great vintage too soon is a mistake. It’s like talking to someone who isn’t ready to listen—the wine is closed, austere, and tannic.

Lighter, “difficult” vintages, on the other hand, are your best friend. Because they don’t have that massive structure, they are softer, more approachable, and deliciously drinkable right out of the gate. The tannins are gentler, the fruit more open.

They offer immediate pleasure. You don’t need a cellar; you just need a corkscrew.

Looking for the Perfect Aged Wine? We've Already Found It for You!

4. They Are Often Better with Food

Wines from “perfect,” hot vintages can often be overwhelming. They are rich, dense, and carry high alcohol levels (sometimes 15% or more). They are “fruit bombs” that dominate a meal.

Wines from cooler, more challenging vintages are the opposite. They are naturally lower in alcohol, higher in acidity, and lean more towards elegance and finesse than raw power.

Guess what? That is the very definition of a classic food-friendly wine.

These wines don’t shout for attention. They complement your dish. The bright acidity cuts through rich meats, cleanses the palate, and makes you want another bite. They are wines that belong at a dinner table, not just on a tasting scoresheet.

The Best Wines for Raclette and Fondue

Real-World Examples from Our Cellar

Let’s look at two bottles that perfectly illustrate this paradox.

Case #1: The Frost Vintage – Billaud-Simon Chablis Tête d’Or 2021

Do you remember 2021 in Burgundy? It was a nightmare year for winemakers. A devastating spring frost wiped out a huge portion of the crop before it even began. What survived then faced a cool, damp summer—a constant fight against mildew. Many gave up or produced dilute wines.

But the best, like Domaine Billaud-Simon, doubled down. The result? A miniscule production, yes, but a wine of extraordinary purity and tension. This 2021 Tête d’Or is the antithesis of a sunny, rich vintage. It is classic, chiselled, mineral-driven Chablis with a vibrant acidity that makes it exceptional at the table (Point #4). It is a pure product of winemaker talent (Point #1).

Case #2: Genius in Difficulty – Château d’Yquem 1987

1987 in Bordeaux (and Sauternes) is not a year people sing praises about. It was a cool, difficult vintage. The noble rot (botrytis) essential for Sauternes did not develop easily or evenly. Production was low.

This is where the genius of Yquem comes in. While many producers struggled, Yquem deployed its secret weapon: near-limitless resources and obsessive sorting. Rather than relying solely on modern tech like cryoextraction (freezing) to concentrate the juice, Yquem activated its human genius. Their teams performed “tries successives” (successive pickings), passing through the vineyards not once, but multiple times over weeks, to hand-pick only the few individual berries that had reached perfect botrytised maturity. Most estates simply cannot afford this level of labour. It was this superhuman human effort that created a great wine (Point #1), which today, is perfectly mature and ready to drink (Point #3).

Conclusion: Drink the Winemaker, Not the Vintage

The next time you’re looking at a wine shelf, don’t run from the years that critics called “subpar.” Instead, ask yourself these questions:

  • Who made it? Trust the great producers. This is their moment to shine.
  • When am I drinking it? If the answer is “soon,” the lighter vintage is almost always the better choice.
  • Is it a value play? Look for the second wines or “lesser” labels from famous estates. You might be holding a €100 wine in a €30 bottle.

Don’t let a vintage chart dictate what you drink. Difficult vintages offer value, immediate pleasure, and a chance to taste a winemaker’s true skill. They aren’t “bad” wines; they are wines with a story, and they are ready to be enjoyed right now.

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