Nathalie Vimar

Today in Burgundy 🇫🇷, the harvest has begun. Puligny-Montrachet Les Reuchaux The 2024 vintage tells the story of a terroir born under difficult circumstances. The challenges of biodynamic farming are also at play. As you know, the hills of the Côte d'Or are not a single continuous stretch; they are a complex landscape shaped by glacial erosion. This brings the influence of the Atlantic Ocean from the west, resulting in significant variations in terroir from one plot to another. This year, the unique characteristics of each terroir and human expertise will play an even more crucial role. WINE no KAORI  https://lnkd.in/gUAR248n

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The release of a report that took you more than a year to complete is always a special moment. “The New Quality Of Time” report, which Accor is publishing this week, has been a great adventure with the group's communication teams and the NeoPlaces ecosystem. As for the first report produced for the group, we conducted a prospective research to identify the central macro-trend that will have the most impact in the years to come and worked on it to cover all areas of hospitality: from customer service to hotel development, from design to human issues, from environmental impact to investment logics ... Take the time to immerse yourself in the content and explore how evolving perceptions of time are driving innovation and creating new perspectives for our industry. This has been a great collaboration process, working hand in hand with Quinn R., whom I warmly thank for her trust and commitment throughout the project. And of course, a big thank you to the entire NEO PLACES team: thanks to the sharp intelligence of Alexandre Morvan, to the finesse and accuracy of Jane Coloccia Teixeira Coloccia and to the delicacy of Melanie Duong Dinh Hy's design This report is part of the award-winning Thought Leadership #FromChangeToOpportunity program designed for Accor. I hope you will enjoy the content. I'll be happy to listen to addition from your side: do you see those trends in your day to day work, do you have suggestions/ questions on how to handle them ? #trends #hospitalityinnovation #neoplaces #bestteam #FC2O

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By exporting wine to different markets around the world 🍷 🌍 , my partner, Maxime Pellier, and I have the chance and opportunity to learn about each one, their consumption habits, and their evolution. Talking about evolution, we were able to witness over the past decade that global wine consumption has undergone significant changes. For example, emerging markets such as China and India have seen substantial growth in wine consumption, driven by increasing middle-class populations and changing lifestyles. In contrast, traditional wine-consuming countries like France, Italy, and Spain have experienced a slight decline due to aging populations and shifting preferences towards other beverages. We can also observe that climate change impacts grape production, and that regions like England and Canada are becoming more prominent wine producers. In parallel, the rise of online wine sales and the influence of social media have also played a crucial role in shaping wine trends, making niche and organic wines more popular. Furthermore, the younger generation's preference for sustainable and eco-friendly products has led to a surge in demand for organic and biodynamic wines. Overall, the past decade has seen a dynamic and evolving wine market influenced by various economic, social, and environmental factors. This has fascinated me for over 10 years. And, I love being able to exchange with other wine industry professionals who share my interest in market trends. And who can share their own experiences and market/s analysis ! Meridiem Wines 🌱

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🇬🇧 Influence of yeasts on wine acidity: new insights into Saccharomyces cerevisiae. A relevant review about producing- and degrading-organic-acids yeasts in winemaking. 🇫🇷 Influence des levures sur l'acidité du vin : nouvelles connaissances sur Saccharomyces cerevisiae. https://lnkd.in/ePMpT-nW

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These summer periods may lead us to feel the effects of climate change more concretely than during the rest of the year... 🌞 Perhaps they also invite us to reflect, during our aperitifs “en terrasse”, on how climate change can impact our wine glasses 🍷 ? Because it’s clear that climate change isn’t limited to melting glaciers and hotter summers. It also affects our precious grapes 🍇 and, by extension, our wine glasses.   Higher temperatures lead to earlier grape harvests. In France, for example, harvest dates have advanced by about 15 days in 26 years. This can pose challenges in the winemaking process, as grapes harvested in hot weather may lose some of their organoleptic qualities.   Climate change has resulted in higher alcohol content in wine. On average, it has increased by 2% over 20 years. This evolution impacts the structure and balance of wines.   Grapes ripen differently due to changing climate. The ratio of sugars to acids, crucial for wine quality, is also altered.   The emergence of pests, diseases, and extreme weather events (such as heatwaves and heavy rains) brings out new challenges and tests wine production in certain regions. In summary, climate change is changing the game for all winemakers. So, the next time we sip a glass “en terrasse”, let’s raise it high to toast to the health of all the modern Heroes who battle the elements to offer us good wine! 🌍 🍷 Meridiem Wines

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🍇 Our winemakers are superstars! This time it is Domaine Wunsch et Mann in Alsace! 🎉  Great article from Pascal KIEFFER and Vineonews ! In the Alsatian wine landscape, Domaine Wunsch & Mann has established itself as a key player. Founded in 1948 by Joseph Mann and Joseph Wunsch, this family estate today extends over 17 hectares around Wettolsheim. During the harvest, brothers Maxime and Thierry, representatives of the fourth generation, opened the doors 🚪 to their world to us, sharing their vision, their challenges and their attachment to organic farming. A family heritage and sustainable management Domaine Wunsch & Mann perfectly illustrates the evolution of a family winery, capable of adapting to current challenges. Extending over 17 hectares of vines, mainly in Wettolsheim, this estate is distinguished by its local roots. A key element of the estate’s management is its commitment to organic farming. Since 2008, the estate has been certified organic, after a transition that began more than 15 years ago. Maxime explains that this choice arose naturally, in response to environmental awareness and the desire to produce healthier wines, both for consumers and for the soil. Respect for nature is at the heart of their approach, including practices such as the use of herbal teas to care for the vines and working according to lunar cycles 🌕 . 2024 vintage, between vigilance and hope The 2024 harvest loomed large with many uncertainties. “It’s a vintage that could scare us,” confides Thierry. The memory of the year 2021, marked by a difficult climate with lots of rain 🌧 and cool temperatures, is still present. However, winegrowers have learned lessons and anticipated climatic challenges. “We were more vigilant this year,” he adds. The first signs are encouraging: “The harvest is generous and the yields are there,” rejoices Maxime. The acidity and maturity are well balanced, promising an aromatic and fresh vintage, typical of great Alsatian wines. The impact of organic on the quality of wines. 🍷 The adoption of organic farming has transformed the quality of the estate's wines, although the effects are not immediate. “We didn’t see the difference right away,” explains Maxime. The first years were marked by a drop in yield, because tillage stressed the vines. But over time, the vines developed deeper roots, resulting in wines with more salinity and increased drinkability. A promising future Beyond the harvest, the estate is a lively place, marked by meetings and a passion for wine. Maxime and Thierry, with their contemporary vision and their sensitivity to environmental challenges, embody a new generation of Alsatian winegrowers determined to preserve and enrich the family heritage. #Alsace #Alsacerocks #harvest #harvest2024 #wine #whitewine #chasselas #riesling #gewurztraminer #pinotgris #muscat #cremant #pinotnoir #grandcruhengst #familyowned #bio #organic #wettolsheim #frenchwineintexas #winestorenearme #frenchcountrywines

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Did you know that magnums are the ideal size for aging Champagne? It is because you have half the exposure to air than a standard 750ml bottle when aging. https://lnkd.in/g79UnaH4

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Sur Mesure Luxury Meetings offers unique properties for your most exclusive events in France and Italy

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What would you say if we told you that embracing sustainability practices isn't just about doing what’s right for the environment but that it's also an increasingly smart business strategy? 💭 That’s what we’ve understood from the recent webinar we hosted where our guest speakers from Big Mamma Group, Foodles and Elior France each expressed the advantages they see in evaluating the environmental impact of their recipes. 🔗 We’ve linked the access to the webinar in the comments below 👇🏻 Among the financial benefits observed: ✅ higher margins on low-carbon dishes ✅ lower interest rates with better environmental performance ✅ stronger supplier relationships that withstand inflation We highlight some of the key points discussed in our latest blog post ➡️ https://lnkd.in/eGf7yYMF #supplierengagement #scope3 #foodservice #LCA

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If you are reading this, I want to ask you a question. If you think about your last exceptional hotel stay... what made it so exceptional? Was it the extra reward points you got for booking your stay with your hotel branded credit card? Was it the two free bottles of water you got upon checking into your room? Maybe it was the endless bombardment of impersonal emails attempting to convince you to spend more money. Or... was it the hotel's people? Was it a concierge who somehow knew you so well that their recommendations on where to spend your money made you swear they had psychic abilities? Could it have been a simple interaction with the front desk or housekeeping that made you feel uniquely appreciated and valued as a guest? For me, an exceptional stay is always and forever will be about the hotel staff and how they treat me. This is also why I am so tired of hearing on nearly every general/breakout convention stage that the key to personalization is to remove the "person" from the entire equation. I always hear executives talking about diversifying hotel asset construction, investing even more into digital direct-to-consumer marketing tactics, or launching a new branded hotel credit card all in hopes drive more personalization revenue. I rarely ever hear about how executives are investing in empowering their teams to drive more engagement and ultimately higher ancillary revenues. Correcting this misguided representation about the act of personalization, the artistry such an act requires, and the propensity for the act to drive more revenue is why I am personally proud for Alliants to officially partner with Les Clefs d'Or® International. Fun fact: Hotels with Les Clefs d'Or concierges can drive 40% or higher ancillary revenues than hotels without them. They know, whether in-person or digitally, the key to every guest's heart (and their wallet) is to be personal at human level, engaging at a human level, and to know when and where to make recommendations that drive ancillary revenue so the offers don't feel so forced like direct marketing noise. To all my Les Clefs d'Or colleagues and friends: I can't wait to see what our collective future holds for this adventure we have started to shift our industry's mindset. Let's get our industry out of the hotel business and back into the hospitality business!

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2020, Maison Foucher, Le Mont, Sancerre, Loire Valley, France @maisonfoucher Maison Foucher was established in 1921 at the heart of the Centre Loire vineyard, between Pouilly-Fumé and Sancerre; where they produce some beautiful wines. The wine has aged for 10 months on lees. Le Mont Sancerre is pretty much their flagship wine. Tasting Notes Appearance: Pale yellow Nose: Very clean flavors of lime, nectarine, orange zest, pear, bread and, mineral notes. Palate: The wine is dry, medium bodied wine with racy acidity. The fresh citrus and mineral notes show well on the palate. A long and crisp finish. Pairing: A match made in heaven with oysters, and goat cheese. Goes well with other shellfish, fresh and fatty white fish preparations

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En primeur: back to the future➡️ 11 days, 1,135 kilometres, 62 châteaux visits, 84 producer discussions, and 339 en primeur samples later, our founder and CEO, Ella Lister, has published Part I of her Bordeaux 2023 report on the Wine Lister blog, outlining the intricacies of the latest vintage. Ella begins by stating that “there are no norms in the 2023 vintage”, noting “a dry growing season on average nonetheless yielded extreme mildew pressure, while France’s second-hottest year on record produced wines with “cool weather expression,” in the words of Jean-Emmanuel Danjoy, Estate Manager at Mouton Rothschild. Further north in Saint-Estèphe, Montrose’s CEO, Pierre Graffeuille described the vintage as “hot and dry”, while other appellations suffered more humid conditions. Domaines Barons de Rothschild (Lafite) reported 350mm of rain at Rieussec between April and September, around 300mm in their Pauillac properties, and well under 300mm in Pomerol. The vintage is one of high tannic concentration – Le Pin’s Guillaume Thienpont told Ella that the estate did “a third less pumping over”, while Petrus’s Olivier Berrouet was “amazed by the tannic concentration”. Also common to most properties (though with exceptions) were long harvests and generous yields. Pontet-Canet nearly doubled its average harvest period from 12-15 days to 34, while at Calon Ségur, Estate Manager, Vincent Millet hadn’t seen such high yields since 2017. At 45 hl/ha, they are representative of many other Cru Classé neighbours in the Médoc. Ella concludes that the wines of 2023 “display a certain classicism in their freshness [and] moderate alcohol levels”, but that they are “also modern: precise, silky, and saline”. As per the wise words on the front of Pichon Comtesse’s tasting booklet, 2023 really has taken Bordeaux “back to the future”. Click this link ( https://lnkd.in/ejCyCcck ) to read the full report. #bordeaux2023 #enprimeur #wineinvestment #finewine #winelovers

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[AWARDS 2024] pour Dom Brial The AOC Côtes du Roussillon Villages spans 1,741 hectares, primarily in the northern part of the Roussillon, and includes four specific villages identified for their unique terroir: Latour de France, Caramany, Lesquerde, and Tautavel. Soil types can be broken down as follows: Latour de France: Brown Schist; Caramany: Gneiss and Granite; Lesquerde: Granite (some of the most exciting Syrahs come from this village); and Tautavel: Red Clay and Limestone. All of these AOCs allow only red wines to be produced and the allowed varieties mirror that of the AOC Côtes du Roussillon. An exception being that Mourvèdre is not allowed under the AOC Côtes du Roussillon Villages Caramany and AOC Côtes du Roussillon Villages Lesquerde.

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Chateau Lynch Bages Vertical (2017, 2018, 2019) €600.00 Only 4 sets available https://lnkd.in/e5_Br663 Paulliac, located at the heart of Bordeaux, is the holy grail for the best wines produced in the region. So much so, that 3 of the 5 chateaux classified as the best, Chateau Latour, Chateau Lafite and Mouton Rothschild, are located here. Lynch Bages is particularly popular here in Ireland and is one of the most reliable and in demand Châteaux of Bordeaux. Prices are modest compared to those of the aforementioned 1er Cru Classe, and it represents good value for money. Owned by the Cazes family since 1939, this much loved wine consistently makes one of our most highly demanded and biggest selling wines of Bordeaux. The dashing Jean-Charles Cazes is at the helm for the last number of years, and his wines are as charming as he is. The recent vintages have been amongst the best ever. This vertical contains one each of the following vintages: 2017, 2018, 2019 The 2019 100 points Jeb Dunnuck The 2019 Château Lynch-Bages is stunningly good, and it’s going to be interesting to compare this to the 2018 over the coming decades. Based on 70% Cabernet Sauvignon, 24% Merlot, and the balance Cabernet Franc and Petit Verdot, brought up in 75% new French oak, its dense purple hue is followed by an incredible bouquet of pure crème de cassis, freshly sharpened cedar pencil, spring flowers, smoke, and graphite, with an almost liqueur of rocks-like minerality. A massive, incredibly concentrated Lynch-Bages, Jean-Charles has hit a home run in the vintage, and this sensational wine has building, perfect tannins, insane purity, and a finish that won’t quit. It has the purity, finesse, balance, and depth to offer pleasure not only today but to evolve for 40 to 50 years. Smart money will hide these for a good 7-8 years, but wow, what a wine. Bravo. @chateaulynchbages #lynchbages #chateaulynchbages #wine #winetasting #winelover #finewine #rarewine #winecollector #winecollection #bordeaux

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Chateau Lynch Bages Vertical (2017, 2018, 2019) €600.00 Only 4 sets available https://lnkd.in/e5_Br663 Paulliac, located at the heart of Bordeaux, is the holy grail for the best wines produced in the region. So much so, that 3 of the 5 chateaux classified as the best, Chateau Latour, Chateau Lafite and Mouton Rothschild, are located here. Lynch Bages is particularly popular here in Ireland and is one of the most reliable and in demand Châteaux of Bordeaux. Prices are modest compared to those of the aforementioned 1er Cru Classe, and it represents good value for money. Owned by the Cazes family since 1939, this much loved wine consistently makes one of our most highly demanded and biggest selling wines of Bordeaux. The dashing Jean-Charles Cazes is at the helm for the last number of years, and his wines are as charming as he is. The recent vintages have been amongst the best ever. This vertical contains one each of the following vintages: 2017, 2018, 2019 The 2019 100 points Jeb Dunnuck The 2019 Château Lynch-Bages is stunningly good, and it’s going to be interesting to compare this to the 2018 over the coming decades. Based on 70% Cabernet Sauvignon, 24% Merlot, and the balance Cabernet Franc and Petit Verdot, brought up in 75% new French oak, its dense purple hue is followed by an incredible bouquet of pure crème de cassis, freshly sharpened cedar pencil, spring flowers, smoke, and graphite, with an almost liqueur of rocks-like minerality. A massive, incredibly concentrated Lynch-Bages, Jean-Charles has hit a home run in the vintage, and this sensational wine has building, perfect tannins, insane purity, and a finish that won’t quit. It has the purity, finesse, balance, and depth to offer pleasure not only today but to evolve for 40 to 50 years. Smart money will hide these for a good 7-8 years, but wow, what a wine. Bravo. @chateaulynchbages #lynchbages #chateaulynchbages #wine #winetasting #winelover #finewine #rarewine #winecollector #winecollection #bordeaux

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Avg 10-Year AOP wine yields in France, by Region (2011-2020). Lowest in Languedoc-Roussillon with 37.1 hl/ha (esp. Pyrénées Orientales with 26 hl/ha!). Highest in Alsace (68.3 hl/ha) and Champagne (68.6 hl/ha). Hard to argue that yields are negatively correlated with prices

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Mais oui! 🌱🇫🇷 French gastronomy experts Ancrée.com aims to mimic the flavour and texture of fish caviar without using animal products. As the basis of its plant-based caviar, they are using a combination of seaweed and chia seeds. Traditional fish-based caviar uses sturgeon roe, which has brought several sturgeon species close to extinction. By fully bypassing the need for animal products, plant-based alternatives such as Ancrée’s can minimise our impact on the environment and save animals along the way. Here’s to more innovative, delicious products changing the way we eat! What products are still missing on the market? Read more here ➡️ https://hubs.ly/Q02BGY5t0 #ProVeg #PlantBasedOptions #PlantBasedCaviar

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# 517,352 🚀 42.6% 📈 2 🆕 🎉 August 2024: A record-breaking month for 10 Minutes Hotel! 🏆 While France was buzzing with the Olympics, our team was breaking its own records: 📧 517,352 newsletters sent 📊 42.6% average open rate 🌍 2 new newsletters launched: Italy and International These figures demonstrate our explosive growth and your increasing trust. Thank you to our passionate community! 🙏 🚀 Our mission is expanding: to be THE reference media for the European hotel industry. Every day, we push our limits to offer you increasingly relevant and impactful content. 💼 Opportunity for advertisers: Want to reach our rapidly growing community? Contact me via DM to discuss partnership possibilities! 🔍 Our journey began a year ago with a simple newsletter. Today, we cover 5 countries and have developed a complete ecosystem (website, YouTube channel, podcasts). 💡 And you, what was your greatest professional achievement this summer? #HotelIndustry #MediaInnovation #Newsletter #GrowthMindset #Entrepreneurship

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