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Ce blog est né de l'heureux hasard d'une rencontre, en 2010, au Salon des Vins de Loire d'Angers, autour d'un verre de rosé de Bourgueil - celui de Pierre Jacques Druet. Il y avait là cinq "plumitifs" du vin. Le rosé aidant, l'idée a germé de créer un espace commun.
Parce qu'à cinq, on peut aborder plus de thèmes.
Parce qu'on peut débattre.
Parce qu'on peut partager. Des coups de coeur, des coups de gueule, de l'expérience.
Et qu'est-ce que le vin sinon une boisson de partage?
De ces cinq, certains sont déjà des blogueurs confirmés, d'autres non.
Comme il y a les 5 sens, il y  a maintenant les 5 du Vin.

Les 5 du Vin



David Cobbold (Eccevino) est le plus français des journalistes anglais du vin, ou vice versa. Il a reçu en 2011 le Wine Blog Trophy pour  son blog, More than Just Wine.

Jim Budd, sujet de sa Gracieuse Majesté, est journaliste pour diverses revues britanniques. Amoureux des vins de Loire, il leur consacre un blog, Jim's Loire, primé en 2009 du Wine Blog Trophy.

Hervé Lalau est un journaliste français écrivant pour diverses revues et sites français, belges, suisses et canadiens. Son blog "Chroniques Vineuses" lui a valu le Wine Blog Trophy en 2010.

Michel Smith, PourLeVin, est un journaliste français établi en Roussillon, travaillant pour diverses revues et guides en France. Il s'intitule lui-même "Journaliste en Vins et autres Plats de Résistance".

Marc Vanhellemont est un journaliste belge travaillant pour divers magazines en Belgique et en France. Incontournable, sauf par la face nord.


Le Calendrier des 5

Retrouvez vos chroniqueurs préférés grâce à notre fameux Calendrier

Lundi: Cobboldday
Mardi: Buddday
Mercredi: Lalauday
Jeudi: Smithday
Vendredi: Vanhellemontday


The Famous 5

Vous voulez-en savoir plus sur nous? Nos portraits se trouvent en rubrique The Famous 5.


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Sauf mention contraire, les textes et photos sont protégés par le Copyright de chaque auteur, individuellement pour les articles signés, ou collectivement pour les articles coopératifs des 5 du Vin.

Jim Budd's photographs are licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 2.5 UK: Scotland License.
20 juillet 2010 2 20 /07 /juillet /2010 00:07


I’m not a great spirits drinker. Yes from time to time I’ll enjoy a digestif  – good malt, vieux Calvados, Armagnac, Cognac or an aged rum if I have any about. Often it’s the aromas I enjoy more than the taste.

When I was a teenage apprentice drinker I experimented briefly with various spirit mixes – vodka and lime, rum and coke etc. Fortunately this was long before the advent of binge drinking.

Later I used to enjoy a whisky and soda especially in hot weather. I have never got into cocktails, although from time to time I read that they have become fashionable again. I will admit that on the two occasions I spent a few days in the West Indies I did get into rum punches. 

For many years it’s been wine for the apéritif and then carried on into the evening meal. There are just a couple of exceptions – Pisco Sours on the occasions that I’m in Chile and more recently Modération’s slimmed down Lisbon Mojito.



In 2006 I was in Chile for ten days or so with a really interesting group of international wine journalists, who had  many different perspectives. One of those of the trip was Louis Havaux, the eminent founder of Revue Belge des Vins and former president of FIJEV. Although Chile has not signed up to Le Loi Evian 1991, Louis and I were careful that our consumption of Pisco Sours remained modest. We developed a simple but effective mantra – un, deux, trois Piscos et stop!

Readers of my last week’s post will have been introduced to the admirable Modération and noted her wisdom. As you would imagine being a wise bird  she prefers simplicity over complexity. Her slimmed down mojito is an excellent example of a return to basics.

It occurs to me that writing about a non-grape based spirit may contravene Les 5 du Vin’s hallowed décret d’association. Sadly I don’t seem to have a copy of our décret – doubtless it awaits a signature at L’Institut National des Amateurs Originaux (INAO) – so I can't immediately check this.

Anyway back to Modération’s mojito. I understand that the classic Cuban recipe has five ingredients: white rum, sugar (traditionally sugar cane juice), lime, sparkling water and mint. In Cuba spearmint is used. Modération has reduced the five ingredients to two:  juice of a lime and Cachaça – Brazilian white rum. Thanks to Moderation’s genius this can be served in a martini rather than the more usual highball glass.



Assembling Modération’s mojito is simplicity itself:

Pour the juice of one freshly squeezed lime into a Martini glass, which may be chilled if you wish but is not essential. Take the bottle of Cachaça from the freezer – best to keep a bottle there in case of emergencies. Hold bottle in right hand and pour until hand becomes too painfully cold to grip bottle. Switch to left hand and repeat – again until assailed by cold. Served immediately.  

Don’t OD on the lime!


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kamagra 08/07/2011 20:11


Luc Charlier 20/07/2010 11:48

Lisboa, bloody bastard ! I love that city.
Go to the Chiado and tell Maria Luísa Cálem (7 rua dos Duques do Bragança) we often think of her in Belgium. Then have a Pastel de Nata to my health. No, 3 Pastéis de Nata!
And don’t forget too much grass makes you ... very hungry indeed!

Jim Budd 20/07/2010 11:40

Bonjour Luc!. Cachaça 51 retails for around 7.50€ in Lisbon, so is a natural choice here. Santé.

Luc Charlier 20/07/2010 10:30

So, Cachaça it is !
I agree it qualifies fully as “light rum”. As everybody should know, most other rums, either “agricole”, as defined by law in the French dominions, or otherwise, are distilled to 60-70° (i.e. 105
to 122 alcoholic proof), then “reduced” (meaning diluted) to the desired strength, using suitable water. Cachaça, or “pinga”, is distilled directly from the “vesou” to the desired 40° (70 proof).
But “Render unto Caesar the things which are Caesar’s ...” (Matthew 22:21), cachaça is really the mother-of-caipirinha to the same extent as conchiolin is the mother-of-pearl. Yes, I know, and I’m
a motherf....r.
Most would argue Cuban rum should be resorted to if one desires to stick to the original recipe. And here the problem begins: Cuban rum is a rare product indeed.
(i) Havana Club, quite allright as such, now belongs to the spirits’ tycoon Pernod-Ricard and retails at extortionate prices. The good thing is they spend part of their margin assaulting and suing
Bacardi, money well spent.
(ii) Bacardi: is not really a rum (composition), is not produced in Cuba (none of it), belongs 100 % to the maffia, and obeys it. It is also CIA-sponsored. But, then again, so is D.H. Rumsfeld and,
indirectly, Madame Bachelot’s influenza vaccine campaign.
(iii) Other brands can be hard to find, except for those having access to Andorra: the offer there is plentiful.
A tu salud, Moderaçíon !