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Guide VERON des Champagnes 2018 - English version
Photo Reims - EAN : 9791092334210
Édition papier
EAN : 9791092334210
Paru le : 19 juil. 2017
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- EAN13 : 9791092334210
- Collection : GUIDE VERON
- Editeur : Photo Reims
- Date Parution : 19 juil. 2017
- Disponibilite : Disponible
- Barème de remise : NS
- Nombre de pages : 220
- Poids : 600gr
- Interdit de retour : Retour interdit
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Résumé :
An inevitable Guide, An unique concept
Between pleasure and emotion
With this eighth edition, the VERON Champagne Guide reaches its maturity and imposes its originality.
Faithful to its original concept, which consists in refusing to classify and mark the selected champagnes in order not to reduce them to vulgar consumer goods of which performance could be measured, it continues to develop in accordance with its editorial line.
The 91 Champagnes selected in this VERON Champagnes Guide 2018 thanks to the numerous tastings, in total independence, offer you the opportunity to travel directly in the heart of the Champagne area, to discover the infinite wealth of it, which enabled it to enter into the UNESCO World Heritage on 4 July 2015.
A source of fascinating encounters with professionals from Champagne (producers, wine growers and cellar masters), this book is a testimony to the extraordinary creativity of the Champenois, whose ancestral expertise, constantly reinvented, constitutes a true cultural heritage.
Made in Champagne by Michel VERON, œnologist and œnology teacher at Lycée Viticole de la Champagne since 1991, this book published in French and English was born out of his passion for Champagne tasting, his long experience enriched with innumerable exchanges with the Champenois wine makers and his thirst for discovery...
“Art and wine serve to bring people together.” Johann Wolfgang von Goethe.
www.guide-veron-champagne.fr
Photo credits: Brigitte VERON
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Biographie :
Biography of Michel Véron
Winemaker
An oenologist by training, graduated from the University of Dijon, Burgundy in 1986, I worked for 4 years for a Burgundy trade (1987 to 1991). In this first job, as production manager, I vinified, bred and bottled wines from almost all regions of France, from Burgundy to Bordeaux, through the Loire Valley, Alsace And the Rhone Valley. This first experience was a revelation for me, particularly at the tasting level that I practiced a lot, as purchasing manager.
For family reasons, I had to look for a post in the northern part of France. But very quickly, Champagne has established itself as an obvious fact, if only by the quality of the sparkling wines that it offers, undisputed reference for any wine lover.
Professor of oenology in Champagne
I then passed the Oenology Professor Competition at the Ministry of Agriculture and joined the Champagne and the Avize Viti Campus in 1991. Again, this was a real discovery: Of a region, of a particular professional path, with its personalities, but especially its collective linked to its organization. I especially met a wine ... Inimitable and intoxicating. I was greeted with kindness and accompanied in my discovery of the Champagne know-how: direct pressing, fractionation of musts, foaming, aging on slats, disgorging on the fly ... I would like to thank all those who m ' Jean-Claude Paulauqui, then head of the champagne cellar Sanger (champagne of the cooperative of the former students of the lycée viticole de la Champagne).
It was there that I understood that to transmit was for me primordial. Nothing is more beautiful than to participate in the birth of a passion, a vocation in a young person. And as part of my teachings, I have the opportunity to participate, with all humility, in the personal development, but especially professional future professionals of Champagne.
An original and ambitious Champagne Guide
The idea of the Guide VERON of Champagne comes from the students of BTS Technico-Commercial in wine and spirits of the lycée viticole of Champagne. These are the same students who decided to give my name. Of myself, I would never have considered such a project. I had, moreover, a very negative idea of blind tasting and arbitrary judgments, unfortunately often erroneous, which emerge from it. Initially, I agreed to accompany the students on this project in 2009, provided that the champagnes tasted are never noted or compared, and that avoids the pitfall of tastings blind . Then I realized that this Champagne Guide was a great educational tool. It was an unexpected opening on the professional world, which allowed me to stay in touch with my former students and with the professionals of Champagne, and to offer students a real initiatory journey through Champagne, between unforgettable tastings and enriching encounters. I could also combine two passions: the tasting and the transmission of knowledge and values. I myse
