Wine Tour de France: Behind the Label with French Winemakers

French Institute Alliance Française (FIAF)
presents

Art de Vivre
Wine Tour de France

Behind the Label with French Winemakers

The True Meaning of Terroir in Bordeaux • January 27
Truffles and Bubbles • February 12
Vintage: What a Difference a Year Makes • March 12

FIAF • Le Skyroom; 22 East 60th Street, NYC

New York, NY, January 13, 2015—This winter, the French Institute Alliance Française (FIAF) brings the legendary vineyards of Bordeaux and Champagne to New York in a new series of master classes hosted by renowned wine producers from both regions. Now in its ninth edition, FIAF’s Wine Tour de France invites oenophiles of all levels to journey through the main appellations, savor classified growths, and learn what makes these wines some of the most celebrated in the world.

In January and March, two special tastings will focus on the unparalleled vins of Bordeaux: The True Meaning of Terroir in Bordeaux, on January 27, will examine how such factors as climate and soil are expressed in the region’s exceptional wines through some of its most renowned appellations: Pauillac, Pessac-Leognan, and Saint-Emilion. On March 12, Vintage: What a Difference a Year Makes will look at what distinguishes each vintage, resulting in unique wines from year to year, and why the concept of vintage is crucial to understanding and enjoying the best of Bordeaux wines. Both tastings will pair a flight of wines with delicious French cheeses, charcuterie, and crusty baguettes.

Just in time for Valentine’s Day, Truffles and Bubbles, on February 12, brings vintners from renowned Champagne houses together with celebrated New York chocolatier Jacques Torres for exclusive pairings of gourmet chocolates and bubbly.

Behind the Label with French Winemakers is curated by Millesima, the undisputed Bordeaux retail wine experts, represented by Hortense Bernard, GM. Cheese provided by Président Specialty Cheeses. Charcuterie provided by D'Artagnan. Bread provided by Pain d’Avignon. Chocolate provided by Jacques Torres.

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The True Meaning of Terroir in Bordeaux
Tuesday, January 27 at 7pm
What does terroir really mean? Gain an insider’s knowledge of this mysterious yet crucial term while sampling some of the most exceptional examples of its impact from Bordeaux.

Our experts will demonstrate how everything from the soil to the climate to topography influences wine and inspires the people working the land at some of the best estates. Featuring fine wines ranging from Saint-Estèphe to Sauternes and Saint-Emilion.

Truffles and Bubbles
Thursday, February 12 at 7pm
Champagne and chocolate join together just in time for Valentine’s Day. This exclusive tasting features some of the world’s greatest champagnes—including renowned Champagne houses like Champagne Ayala and Charles Heidsieck—as well as gourmet chocolate presented by New York’s most celebrated chocolatier, Jacques Torres.

Vintage: What a Difference a Year Makes
Thursday, March 12 at 7pm
What makes a fantastic vintage? Should you savor a bottle now or save it for later? This special tasting and class will explain how to be sensitive to vintage while you are selecting wine. Learn how to understand the difference between various years and how wines age from the finest Bordeaux winemakers themselves.

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About Hortense Bernard
Raised in a family that has been working in wine and spirits for four generations, Hortense has been passionate about wine, and Bordeaux wine in particular, since childhood. After earning a Masters degree in business at the EDHEC business School in France, Hortense began her career in the wine and spirit industry, working as a brand manager at Moët Hennessy Diageo in Paris. She worked as a brand manager in a promotions and communications company before joining Millesima, the family company, and seeking out new challenges in the American market.

Millesima USA was established in 2006 by its parent company Millésima S.A., created in 1983 by Patrick Bernard, the undisputed European leader in mail-order fine wines sales. Hortense first joined Millesima USA LLC in 2010 as a brand manager, developing its online strategy. Since June 2012, she has been the general manager of the U.S. structure, and she is proud to bring her family's philosophy and passion for Bordeaux wine to the United States. She works side by side with her father and brother, respectively CEO and Deputy CEO of Millesima S.A. in France, as well as an expert staff of American professionals who share a deep understanding and respect for the highest standards in service and selection.

About Jacques Torres
Jacques Torres, whose name is synonymous with innovation and culinary excellence, is a Master Pastry Chef and the authority on all things chocolate. His namesake business, Jacques Torres Chocolate, established in 2000 in New York City, specializes in fresh, handcrafted chocolates, free of preservatives and artificial flavors. There are currently seven stores in Manhattan and one in Brooklyn, the latter of which connects to a seasonal Jacques Torres ice cream shop. In 2014 Jacques opened a 40,000 square foot chocolate factory at the Brooklyn Army Terminal and in the same year he was a guest judge on TLC’s Next Great Baker. Jacques’ long list of achievements and contributions to the art of pastry include: the youngest Meilleur Ouvrier de France (MOF, Best Pastry Chef of France), current Dean of Pastry Arts at the French Culinary Institute and author of multiple award-winning cookbooks.

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About Millesima
Millesima was established in 2006 with the mission to bring to the US market the unparalleled selection and dedicated service that has established its parent, Millesima S.A., as Europe’s undisputed leader in the sale of fine wine futures and grand cru wine directly to consumers. New York wine merchant Millesima USA offers a large selection of fine and rare wines at their storefront on Manhattan’s Upper East Side, including the most sought-after French, Italian, and New World wines. Millesima personally selects each wine they sell for its quality and value and guarantees the highest quality standards for wine storage, shipment, and customer service. Millesima USA also specializes in the sale of wine futures with supply guaranteed through its parent company in Bordeaux. US consumers are offered the same selection as in Europe, including 125 labels of Bordeaux’s finest wines, ranging in formats from half bottles to Imperial.

About Président Specialty Cheeses
At Président, the art of cheese is a family passion. They began in France over 80 years ago, and today Président is Europe's leading cheese expert. Président’s products are crafted using traditional methods by the company's master cheesemakers. Discover the delicious cheeses that brought Président from Europe to the head of your table.

About D’Artagnan
Founded in 1985, D’Artagnan is a company dedicated to putting the finest foie gras, meat, game, truffles, and mushrooms on the tables of American gastronomes, whether at home or in restaurants. D’Artagnan’s philosophy is simple: they are dedicated to natural, sustainable, and humane production. D’Artagnan is passionate about quality from the farm to the table, and develops relationships with farmers and ranchers who think like they do, in order to bring its customers food they can trust.

D’Artagnan has been at the forefront of the organic movement in America, pioneering organic, free-range chicken (years before the USDA allowed the word “organic” on the label) and humanely-raised veal. From free-range, organic, and heritage meats to preservative-free charcuterie, D’Artagnan continues to set the trend. Today they are the leading purveyor of foie gras, pâtés, sausages, smoked delicacies, organic game, and poultry in the nation.

About Pain D’Avignon
Pain d’Avignon was founded in 1992, in Cape Cod, Massachusetts. The timing proved fortuitous; just as the bakery opened shop, broader awareness and an appreciation for quality artisan bread were blossoming. That bakery and the work done there contributed to the nascent American artisan bread renaissance. After many years of baking and perfecting the breads in Hyannis, it was time to bring the breads and artisan philosophy to The Big Apple.

In 2000, they opened Pain d’Avignon NYC. Together, they have spent innumerable hours around a baker’s bench, variously mixing, shaping and baking. All the while, they’ve focused on recreating the rich, hearty breads of our childhoods and the Old World. Using the same tried and true techniques of yesteryear, and eschewing modern preservatives and dough conditioners, they’ve developed a core group of breads that have found their place on the tables of the finest restaurants and hotels in NYC.

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About FIAF
FIAF's mission is to create and offer New Yorkers innovative and unique programs in education and the arts that explore the evolving diversity and richness of French cultures. FIAF seeks to generate new ideas and promote cross cultural dialogue through partnerships and new platforms of expression. www.fiaf.org

Merci !
Series sponsored by Millesima. Cheese provided by Président Specialty Cheeses. Charcuterie provided by D'Artagnan. Bread provided by Pain d’Avignon. Chocolate provided by Jacques Torres.

FIAF would like to thank the following Winter 2015 season sponsors:

Air France and Delta Air Lines, the official airlines of FIAF; Nespresso; Cultural Services of the French Embassy; Delouvrier Family Foundation; Florence Gould Foundation; Institut français; The Natasha Comfort Community Gifts Fund; National Endowment for the Arts, Art Works; New York State Council on the Arts; NYC Department of Cultural Affairs; and Laura Pels International Foundation for Theater.

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LISTING SUMMARY

What: Wine Tour de France: Behind the Label with French Winemakers
When: • Tuesday, January 27 at 7pm: The True Meaning of Terroir in Bordeaux
• Thursday, February 12 at 7pm: Truffles and Bubbles
• Thursday, March 12 at 7pm: Vintage: What a Difference a Year Makes
Where: FIAF; Le Skyroom, 22 E 60th Street (between Park & Madison Avenue)
Admission: Until Jan 15:
Single Tasting: $80 FIAF Members; $100 Non-Members
Three Tastings: $225 FIAF Members; $275 Non-Members
After Jan 15:
Single Tasting: $95 FIAF Members; $115 Non-Members
Three Tastings: $250 FIAF Members; $300 Non-Members
Tickets: 800 982 2787 | fiaf.org

Information: 212 355 6160 | fiaf.org

Transportation: Subway - 4, 5, 6, N, R and Q to 59th Street & Lexington Avenue;
F to 63rd Street & Lexington Avenue; E to 53rd Street & 5th Avenue
Bus - M1, M2, M3, M4, Q31 to 59th Street; M5 to 58th Street

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Contact 

For Immediate Release
Media Contact: Natascha Bodemann | 646 388 6677 | nbodemann@fiaf.org