tag:blogger.com,1999:blog-84550062024-03-13T07:02:02.863+01:00Bobler/BubblesLidt af hvert om stort og småt i Champagne/A bit of this & a bit of that with bubbly regards from ChampagneSolhttp://www.blogger.com/profile/07663375670355436577noreply@blogger.comBlogger2459125tag:blogger.com,1999:blog-8455006.post-31823978489291096442019-09-04T15:46:00.000+02:002019-09-04T16:39:52.003+02:00The blog will continue...
... but the fun takes place in our brandnew website.
We really hope you'd like to continue sharing our way of telling the stories about champagne.
In our new corner of cyberspace, we will share our news in three langugages.
English version here
Dansk udgave her
L'édition française ici
So, looking very much forward to be sharing the bubbly part of our lives with you all once again. Solhttp://www.blogger.com/profile/07663375670355436577noreply@blogger.com0tag:blogger.com,1999:blog-8455006.post-30093460154484801152019-01-22T15:28:00.000+01:002019-01-22T15:28:00.325+01:00Let's make 2019 a happy year
2019 is a milestone for us, now our champagnes have been around for incredible 10 years. Some of you have been with us since the start, others joined through the years. Good champagne gets better with time. We think, it goes for relations as well. Thank you very much to all of you.a
Champagne is one of the most famous wines worldwide. It is also a very traditional region in Northern France, Solhttp://www.blogger.com/profile/07663375670355436577noreply@blogger.com0tag:blogger.com,1999:blog-8455006.post-57354009083479804672018-09-09T16:20:00.002+02:002018-09-09T16:20:58.594+02:00Harvest 2018 : Superbe, magnifique or put simple : just zen5.000 kiloes of grapes.This is the weight, that has passed through the hands of each picker in average at our place. It gets close to double of an ordinary year. That is like any other year than 2018, where absolutely nothing has been neither normal nor ordinary in Champagne. The seven days of grape harvest at Champagne Tange-Gerard were Zen. Simply put.
A deep pleasure to collect perfect fruitsSolhttp://www.blogger.com/profile/07663375670355436577noreply@blogger.com0tag:blogger.com,1999:blog-8455006.post-55456677296642239142018-08-24T15:15:00.000+02:002018-08-24T15:20:16.250+02:00Grapeharvest from Aug 25th
These Pinots were sampled one week ago.
Saturday 25th of August, it's for real.
At Champagne Tange-Gerard, we will begin with the black Pinot Noir and Pinot Meunier to continue with the white Chardonnays in a few days.
The quality of the year is very promising.
Lots of sugar due to the wonderful weather all summer and zero rots thus perfectly healthy grapes.
This is excactly what you need Solhttp://www.blogger.com/profile/07663375670355436577noreply@blogger.com0tag:blogger.com,1999:blog-8455006.post-14496026461779205642018-07-24T14:45:00.001+02:002018-07-24T14:49:42.368+02:00Many grapes and 10.800 kg/ha for champagneSince May the vineyards in Champagne have had amazingly amount of sun and a bit of rain now and then.
That's just about perfect.
Many many grapes
Subseqvently, we counted as many as 35 grapes on one plant yesterday.
That's a lot, when you are used to 10-12.
However, it will not mean three times more champagne for you.
An average amount of bottles
In a AOC (Appellation d'Origine Controlée)Solhttp://www.blogger.com/profile/07663375670355436577noreply@blogger.com0tag:blogger.com,1999:blog-8455006.post-76707127294120926872018-04-09T11:10:00.002+02:002018-04-09T11:10:49.017+02:00Work lines
Sunshine, a bit of wind, nice temperatures above 20 degrees Celsious.
Finally, the soils of our vineyards were dry enough to allow the good old veteran to be back in business. And draw some lines.
Wet soils
Our enjambeur (special tractor for the width of Champagne vineyards) is an old model, a veteran basically, and not very powerful.
Thus it takes certain conditions for it to manouevre wellSolhttp://www.blogger.com/profile/07663375670355436577noreply@blogger.com0tag:blogger.com,1999:blog-8455006.post-59298182660308998442018-04-06T15:00:00.000+02:002018-04-06T15:00:29.320+02:00Springtime treat
When the lumpfish roe is in season, you can get your own bite of paradise on earth.
A treat for the weekend or whenever... nice on mondays as well. Just be sure you have the time to do the blinis yourself.
They are are made with buckwheat, it happens to be a regional cereal in my childhood Danish island of Funen.
The red onion are less sharp in taste. Not too many since the idea is to combineSolhttp://www.blogger.com/profile/07663375670355436577noreply@blogger.com0tag:blogger.com,1999:blog-8455006.post-19022559066105419222018-04-05T16:43:00.001+02:002018-04-05T16:43:46.992+02:00A crush in CrochettesThis is the end-of-story for the cut-offs.
A tractor crushes the branches after the pruning.
The pieces of wood will be broken down by water, wind and weather in general.
Like this the branches will contribute to maintain the mulch in the plots rather than adding to our emissions of CO 2.
Goodbye to burning
For years we have burned the branches we cut off while pruning as we are not Solhttp://www.blogger.com/profile/07663375670355436577noreply@blogger.com0tag:blogger.com,1999:blog-8455006.post-56563021834160263302018-03-27T14:06:00.000+02:002018-03-27T14:07:02.028+02:00Late pruning in Loisy to fight frost
The pruning of our vineyards has been long this year.
We began the work in November last year, and we still have this plot to finish. The low plot of Chardonnays in Loisy-en-Brie.
Not due to lazyness, but rather to tactics. Time will tell if it will work out.
Frost problems 2017
As you may remember, frost was a big problem in 2017. (Report from Decanter )
Not in winter, where cold weather Solhttp://www.blogger.com/profile/07663375670355436577noreply@blogger.com0tag:blogger.com,1999:blog-8455006.post-74704830580125387642018-03-22T10:57:00.001+01:002018-03-22T11:01:12.889+01:00Plot tastings of 2017-wine and 2014-champagne
We have tasted two coming-up Tange-Gerard singles.
The wine of 2017
A first trial of the still wine from the grapeharvest last year.
At the moment the wine gives a floral and feminine impression. Almost too pleasant for a champagne to be? The wine does not feel very acid which can often be the case in a warm year.
Within the next weeks, the wine will be bottled and placed in the caves where Solhttp://www.blogger.com/profile/07663375670355436577noreply@blogger.com0tag:blogger.com,1999:blog-8455006.post-27090310384684873752018-03-21T10:00:00.000+01:002018-03-21T10:00:18.902+01:00First taste of the next TG-champagne
This is throwback from 2014.
The looks of the fresh must just through the press.
First taste
Now we are almost through the first quarter of 2018 so this must is a while ago. Many wines would already be drunk this far away from their year of origin.
We are not that busy here in Champagne.
This morning we will taste the champagne that we have elaborated based on this must for the very first Solhttp://www.blogger.com/profile/07663375670355436577noreply@blogger.com0tag:blogger.com,1999:blog-8455006.post-31187762019556081922018-03-20T14:51:00.000+01:002018-03-20T14:51:51.126+01:00Selling better, selling more - another year of selling less
It's that time of the year where we talk number of champagne bottles sold.
Let's participate in the fun.
In Champagne we always look for growth, beating new records, adding more value and so on. At least at this time of the year.
Bubbly island
Thus - since Greenland is our backgarden. almost - let me tell you that the champagne sales on the biggest island on Planet Earth was up in 2017 with Solhttp://www.blogger.com/profile/07663375670355436577noreply@blogger.com0tag:blogger.com,1999:blog-8455006.post-86521575873818309832018-03-20T11:35:00.000+01:002018-03-20T11:36:28.581+01:00One plot left to prune as frost protection
We have organized our work a bit different than usual this year. Maybe it will turn out as a benefit.
We have been pruning since November. Instead of getting the job done, Alain has kept one vineyard unpruned and instead dealt with a lot of binding.
Result: Six plots have been pruned and they are well advanced regarding the binding of branches as well. In the top picture you can see the BellesSolhttp://www.blogger.com/profile/07663375670355436577noreply@blogger.com0tag:blogger.com,1999:blog-8455006.post-25862943127322045392018-03-17T15:45:00.000+01:002018-03-17T15:47:13.436+01:00Picture party on Instagram
This blog has always suggested a lot of pictures.
As the job is quite varied, so are the photoes.
Since I have always liked to capture moments of all sorts, there is quite a collection to choose from these days.
It is our tenth year meaning that we will celebrate 10 years with Champagne Tange-Gerard next January 1st.
Countdown
We will do a picture countdown for the rest of the year where Solhttp://www.blogger.com/profile/07663375670355436577noreply@blogger.com0tag:blogger.com,1999:blog-8455006.post-3903633631632381892018-03-12T12:27:00.000+01:002018-03-20T11:20:29.842+01:00Feels like springtime
A stroll in the vines sunday morning left this strong feeling that springtime has finally arrived in Champagne.
The wind was warmer, the birds singing their beaks to pieces and the light has already been different for a while.
In the afternoon we could even leave coats behind. First time this year.
The rows remain wet.
Mud will follow your footsteps wherever you move in the vines at the Solhttp://www.blogger.com/profile/07663375670355436577noreply@blogger.com0tag:blogger.com,1999:blog-8455006.post-79790917946888776162018-02-05T23:23:00.000+01:002018-03-28T23:24:18.287+02:00About meHello there,
My name is Solveig. I have been writing this blog since 2004. On and off since I have other things to do as well.
The idea was always to write about champagne since I spent some years writing before I came to Champagne.
I've been educated as a journalist and worked as such in my native Denmark before I came to France in 2003 to form a family with Alain.
He already dealt with one Solhttp://www.blogger.com/profile/07663375670355436577noreply@blogger.com0tag:blogger.com,1999:blog-8455006.post-50869385991091463062017-09-26T13:47:00.002+02:002017-09-26T13:47:43.526+02:00Champagne 2017: Easy season, harder harvestOur grapes have been placed and carried in buckets and boxes to the presses to proceed the pressing by the first fermentation. They currently are in a state of very young wine.
The Champagne-harvest of 2017 is through, and let’s just say that our expectations are as big as we dare.
Even we have picked the grapes, sorted them out and when tasting them appreciated their interesting balance Solhttp://www.blogger.com/profile/07663375670355436577noreply@blogger.com0tag:blogger.com,1999:blog-8455006.post-89550250312297976732017-09-25T13:59:00.000+02:002017-09-26T13:59:30.648+02:00 Champagne 2017: Nem sæson men bøvlet høstDruerne er landet i spande, sendt gennem vinpresser, har gennemgået den første gæring og er i øjeblikket en ganske ung vin.
Champagnehøsten 2017 er overstået, og lad os da bare afsløre, at vi allerede har så store forventninger til resultatet, som vi tør.
Vi har plukket druerne og sorteret dem, smagt på dem og værdsat deres lange eftersmag og interessante balance mellem høj syre og stærk Solhttp://www.blogger.com/profile/07663375670355436577noreply@blogger.com0tag:blogger.com,1999:blog-8455006.post-42990505365756159432017-03-20T09:39:00.002+01:002017-03-20T14:50:13.616+01:00Pleurs in the vines
No doubt, les pleurs is here.
Pleurs mean tears. This liquid is the sap of the plant regaining its fluid form, rise and move up inside the branches to eventually wake up the buds, that will begin to grow.
We know the sap is back as it flows from the spots where branches have been removed when we pruned.
It is also the sign to speed up attaching the branches because in some weeks the buds willSolhttp://www.blogger.com/profile/07663375670355436577noreply@blogger.com0tag:blogger.com,1999:blog-8455006.post-61958297158502973052017-03-09T12:52:00.001+01:002017-03-09T12:52:19.195+01:00Finished pruning
This is what it looks like everywhere in our plots.
Since a few hours ago.
Pruning began with prepruning in October.
Now we're through for this season. The scissors will rest at least until November. Nice.
The pruning is crucial for the health of the plants, for the quality of our grapes.
So we pay attention to the quality of the work done.
But... you know, even so, it's still long and Solhttp://www.blogger.com/profile/07663375670355436577noreply@blogger.com0tag:blogger.com,1999:blog-8455006.post-27133836330719884402017-01-26T09:44:00.000+01:002017-01-26T10:27:56.183+01:00Freeze fits feeding the soils
Profiting from the cold.
The ground is frozen. It's great times to spread fertilizers.
We do it with this little machine, very handy to pass all over the plots, next to the vines.
Organic fertilizers
As the fertilizers are organic, we can spread them already now.
Obviously, the idea is that they'll be ready for the benefit of the vines as these will enter their growth period in some monthsSolhttp://www.blogger.com/profile/07663375670355436577noreply@blogger.com0tag:blogger.com,1999:blog-8455006.post-8822722687705875022016-12-31T20:00:00.000+01:002016-12-31T20:00:19.527+01:00Happy 2017 - Let's make it great together
Photo: Dominique Rambeloson
Solhttp://www.blogger.com/profile/07663375670355436577noreply@blogger.com0tag:blogger.com,1999:blog-8455006.post-80409133536293096032016-10-14T18:14:00.000+02:002016-10-14T18:14:45.671+02:00Høst 2016: Vand som først fjende så frelser
I Champagne har høsten 2016 stået i regnens tegn. Hvad kan vi vente os, når vi møder dens druer som kildrende priklende bobler i ganen? Det er kun få uger siden, vi landede den sidste klase i sorte spande, og derfor stadig svært at forudsige. Men sæsonen har været så usædvanlig siden sidst i april, at det er svært at forestille sig, at ikke også afslutningen, den endelige champagne på flaske, måSolhttp://www.blogger.com/profile/07663375670355436577noreply@blogger.com2tag:blogger.com,1999:blog-8455006.post-10532756762000193402016-09-22T08:00:00.000+02:002016-09-22T08:00:16.751+02:00Grapeharvest 2016: 1st daySolhttp://www.blogger.com/profile/07663375670355436577noreply@blogger.com2tag:blogger.com,1999:blog-8455006.post-57719401374401617232016-09-20T12:35:00.000+02:002016-09-20T12:35:14.143+02:00Getting ready for the team of 2016
At Tange-Gerard, switching languages is part of our daily life.
What could be more natural than to extend this to our team of the grapeharvest?
All set and ready. The boxes are out of the grange. The extra van is picked up today. As will be the girls who arrive by train later.
We will all meet for dinner tonight. Certainly the starter will be soup. We just don't know which vegetable yet.
Solhttp://www.blogger.com/profile/07663375670355436577noreply@blogger.com0