Au printemps 2010, le Château de Campuget va marier les senteurs des fleurs et plantes méditerranéennes, aux arômes de ses vins.
Le temps d’un week-end (24 et 25 avril), il ouvrira son parc à une exposition-vente où les pépiniéristes et horticulteurs de la région sud présenteront le meilleur de leur production. L’artisanat sera également à l’honneur à travers des produits gourmands et des objets qu’il fait bon déguster ou utiliser dans le cadre d’un jardin ou d’une terrasse.
Rouge, blanc, rose… Les fleurs n’auront pas le monopole de la couleur. Les vins réputés du domaine brilleront de tous leurs feux, sous la houlette du vigneron qui sera au rendez-vous pour faire découvrir le fruit de son travail et répondre à toutes les questions des visiteurs.
Au programme également de ces deux journées festives : animations pour grands et petits, promenades en calèche dans les vignes, restauration sous les arbres… Tous les ingrédients pour passer un délicieux momentà la campagne tout en découvrant le Château de Campuget.
Entrée libre, de 9 H 00 à 19 H 00. Parking.Samedi soir, sur réservation, dîner au Château avec concert de Jazz.
Le Domaine Château de Campuget est situé sur la D403, entre Manduel et Jonquières Saint Vincent. GPS : Lat. N 43° 48’ 7’’ – Long. E 4° 30’ 19’’
Situated at the upper floors of the building at Chayamachi in Umeda area of Osaka, we can see the view from Mt.Rokko to Kobe from this dignified hotel. The main restaurant “Malmaison” serves the French cuisine, arranging carefully and originally the seasonal ingredients selected by the chef, Mr. Abe.
This is one of the largest restaurants specifically designed for wedding parties and has opened on November 20th 2009.Under the theme of “Contemporary cuisine”, they offer Italian, French x Japanese food.You can enjoy the night view of West Shinjuku from this restaurant which has a classical modern interior. They propose the high class “restaurant wedding”.
<Address> Rainbow Village Building 8F/9F, 3-5-4 Shinjuku, Shinjuku-ku, Tokyo, Japan
<Takase’s Salesman in Charge> Mr. Takahashi, Nerima Branch Office
<Newly introduced wine>
・ Château de Campuget, Blanc, 5L
・ Domaine de Campuget, Rouge, 5L
GINTO Ikebukuro
Ginto Ikebukuro is a designer restaurant with New York style interior. We can enjoy their original dishes based on the authentic French cuisine mixed with Japanese and Italian taste. They always keep more than 100 sort of wines selected carefully by their sommelier and we can find the best marriage between the cuisine and the wine.
<Address> MI PLAZA 4F, 1-19-5, Minami-Ikebukuro, Toshima-ku, Tokyo
Restaurant Chez Tomo was opened on March 9th.The building was originally a storehouse for books constructed in Yamagata prefecture in the year 1880. Then, it was demolished and re-constructed as a restaurant.The earthen-floor dining room creates a relaxing atmosphere.
<Address> 2-33-9, Kitakoshigaya, Koshigaya-shi, Saitama 343-0026 Japan
<Phone>048-978-8287
<Takase’s Salesman in Charge> Mr. Toda, Saitama Branch Office
JR tower hotel Nikko Sapporo is directly linked to JR Sapporo station. The hotel’s restaurants, “MIKUNI Sapporo,” SKY J,” and “TANCHOU” are commonly concerned about local production of local consumption, making best use of seasonal foods to serve their dishes.
<Address> 5, Nishi 2, Kita 5, Chuo-ku, Sapporo 060-0005
Wine Pairing with Chateau Du Campuget at Cafe Boulud This wine was Chateau du Campuget Prestige Viognier from the Costieries De Nimes. “I found it was perfect to sell by the glass,” recalled Moosbrugger, ...
($10) Light pink. Fresh raspberry and cherry aromas are nicely focused and penetrating. Nervy red fruit flavors gain weight with air and take a turn to bitter cherry. Finishes with mounting spiciness, firm grip and gently sweet persistence. Displays a deft balance of power and energy, especially for the price. (Dreyfus, Ashby & Co., New York, NY)
There has never been a wider range of pink wine styles available to consumers. In my tastings of a couple hundred examples in recent months, I ran across everything from classic, mineral-driven rosés that are dead ringers for Muscadet to wines that offer more richness and darker fruit character than many pinot noirs on the market today. Generally speaking, consumers can tell pretty easily what sort of wine is in the bottle simply by its color. While there are a few notable exceptions, the paler and more orange the color of the wine, the drier and more minerally it’s likely to be. Those clear bottles serve a useful function after all.
That brings us to the downside of today’s pink wine boom: some grapes are far better than others for making rosé, and some of those others probably shouldn’t be used at all. Thick-skinned grapes like cabernet sauvignon, merlot, malbec and syrah, in my opinion, may deliver rich, powerful flavors but they simply aren’t the best choices for making wines with the vivacity, delicacy and clarity that most people expect from rosé. Mourvèdre, which dominates most rosés in Bandol, is an obvious exception to this generalization, and yet even this grape doesn’t seem to hit high notes anywhere else. My batting average is far higher with rosés made from, or based on, the thinner-skinned grenache and pinot noir than with examples based on grapes that tend to produce tannic wines. In the rush to cash in on the rosé craze, it seems that every Tom, Ricardo and Hervé is producing a pink—or even two—from juice bled off of their red wines, and quite a few of these wines simply lack freshness, energy and excitement.
The vast majority of rosés are designed to be drunk on release, and with few exceptions that is exactly what I would recommend. Yes, the best wines will easily endure a couple of years in the bottle, so one shouldn’t be scared of a 2007 today, but it’s my experience that rosés endure more than improve with more than a year’s bottle age. Think of rosé as a food that is near its expiration date: good to taste, safe to consume, but time to get after it. Don’t be afraid of rosés from years that aren’t at the top of vintage charts for red wines. In many cases the riper years produce pink wines that are weightier and higher in alcohol than I consider ideal for rosé, while cooler vintages often yield wines that are fresh and racy, with great flexibility at or away from the table.
Speaking of food, it’s at the table where rosés demonstrate their real value. When it comes to compatibility at the table, especially with the foods most people eat during the hot months, rosés are simply a no-brainer. If the wine has a touch of residual sugar, or simply a strong fruit character, it’s likely to pair well with notorious palate-wreckers like asparagus and artichokes, especially if they’re being grilled. Almost any food prepared with herbs, especially rosemary, lavender, thyme, basil and tarragon, is a natural fit with pink wines, and grilled fennel drizzled with great olive oil is a natural. Smoky foods and cured meats are also good matches, especially if the wine leads with sweetness rather than minerality.
In the south of France, which is the source of most of the best wines I tasted this year, omelets are de rigueur, and an omelet filled with grilled asparagus, artichoke hearts, mushrooms and/or goat’s or sheep’s milk cheese would be superb with a glass (or bottle) of rosé. And while it’s a painfully obvious cliché, there’s no better wine to drink with salade niçoise than a fresh rosé. The driest and most mineral-drenched rosés are excellent companions to all sorts of raw and unadorned shellfish and mollusks, even oysters. I was served barely cooked oysters on a bed of sautéed fennel with a touch of tarragon alongside a glass of very dry Gigondas rosé at a restaurant in Chicago years ago, and that pairing is permanently etched on my brain.
CHÂTEAU DE CAMPUGET - Costières de Nîmes Tradition 2005 85 Points This is polished up front, offering fleshey layers of red currant and plum fruit backed by notes of tobacco and warm pebble on the finish. Syrah, Grenache and Mourvedre. Drink now. 2,200 cases imported. —J.M. (Sept 30, 2008)
CHÂTEAU DE CAMPUGET - Costières de Nîmes Cuvee Prestige 2005 86 Points Tasty, with plum and blackberry fruit mixed with fresh floral , mineral and spice notes. The juicy fruit has a nice tug of earth. Syrah and Grenache. Drink now. 700 cases imported. —J.M. (Sept 30, 2008)
CHÂTEAU DE CAMPUGET - Costières de Nîmes 1753 2005 87 Points A gutsy style, with a hearty texture and rich layers of currant, hoisin sauce and bittersweet cocoa, followed by a lingering note of garrigue on the finish. Syrah. Drink now through 2009. 500 cases imported. —J.M. (Sept 30, 2008)
CHÂTEAU DE CAMPUGET Viognier 2006 87 Points Tasty, with peach, melon and anise flavors that show persistence through the clean fresh finish. Drink now. 1,000 cases imported. —J.M. (Sept 30, 2008)
CHÂTEAU DE CAMPUGET - Costières de Nîmes La Sommelière 2003 86 Points Still shows lots of spice cake and sweet toast aromas up front, though the flesh is starting to drop out a bit, with notes of sandalwood, black tea and dried currant lingering on the softening finish. Syrah. Drink now. 300 cases imported. —JM (Web Only 2008)
CHÂTEAU DE CAMPUGET - Costières de Nîmes Rosé Tradition 2007 85 Points A light, floral style, offering pretty rose petal, strawberry and mineral notes, with an elegant, clean, lingering finish. Drink now. 1,000 cases imported. —JM (Jul 31, 2008)
Everyday Wine: Chateau de Campuget Tradition Rose 2007 We opened another Rose, this one from the French Rhone region. Chateau de Campuget Tradition Rose is 30 percent Grenache and 70 percent Syrah, and with a lovely fresh strawberry bouquet, perfectly simple and perfect with dinner. Andas I love with Rosesso pretty. Rating: Great value!
"La cuvée Tradition est faite dans un style axé vers la légèreté et la friandise, avec un joli fruité en bouche. La bouche marquée par les cerises noires et la garrigue finit sur la fraîcheur."
