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  • : Cinq passionnés du breuvage de Bacchus parlent du vin sous toutes ses facettes.
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POURQUOI CE BLOG?

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

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QUI SOMMES-NOUS?

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.

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

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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

LisMojitos.jpg 

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.

 

ModMojs

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.

 

LisMojingredientss


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!

  Jim         

Published by les5duvin - dans Vu de Lisbonne
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13 juillet 2010 2 13 /07 /juillet /2010 00:01

 and further reflections on matching cyclists to wine

Moderationas.jpg

Modération regarde une verre de Vinho Verde

 

Scene: early evening in Lisbon

Modération: You know, Jim, it's high time you had a break. You have been slaving over that laptop all day. You deserve a drink. Time to enjoy the evening sunshine.

Jim: As  usual, you’re right Modération! Time for a glass.

Modération: I’d suggest a nicely chilled Alvarinho Vinho Verde.

Jim: It would be rude to argue. I’ll do as you say.

 

Jim pours a refreshing draught of 2009 Deu la Deu and takes an exploratory sip while enjoying the neighbourhood stillness within the bustle of Lisbon.


Jim: Cheers, Modération.

Moderation: Santé, Jim

Jim: Attractively lemony, some weight – fine reviving aperitif.

Modération:  How much is a bottle in local supermarket?

Jim: 5.99€ which I reckon is pretty good value for a pure Alvarinho. Pity it is not closed with a screwcap it would be so much more convenient as well as hopefully avoiding taint.

Modération: Jim, I’m sure you are right but I suspect that the Portuguese cork producers would raze the cooperative of Monção if they went for screwcaps!

Jim: Indeed!

 

A few precious moments of calm and tranquillity accompanied by an equal number of judicious sips.

 

Jim: Well this will not do, Modération, although it is extremely pleasant! It’s Monday and I have to post my weekly contribution to Les 5 du Vin by the start of Tuesday. I’ve long since given up trying to keep pace with my most energetic and distinguished colleagues, who not only post their weekly contributions on the nail but also regularly post over the weekends.

Modération: But Jim don’t forget that, at least, one of them is un jeune à la retraite!

Jim: So true Modération! Balzac would be proud of Michel’s productivity, although whether he would be prepared to exchange a garden in Saché for one in PerpiGNAN is probably a moot point. (Incidentally I do recognise the Angevin sweet wine producer in the impressive quiz.) Anyway enough of this! If I don’t get post up in time it will be tar and feathers, sackcloth and ashes, Rosé d’Anjou and Australian Chardonnay!

Modération: Well, at least, it’s not Rosé de Provence!

Jim: You know, Modération, you’re a very badly behaved bird!

Modération: Un autre petit canon?

Jim: Pourquoi pas?

Modération: So this week’s post?

Jim: Well I started a short series last week linking cyclists on the Tour de France with appropriate wines and left it hanging with Mark Cavendish.

Modération: A slight cop-out, perhaps?

Jim: Santé – what an observant bird you are! Yes last Monday it wasn’t at all clear how Mark’s Tour might pane out. Failing to negotiate a corner on the run into Brussels ruled him out of sprint he might well have won. Of course I posted before the nadir in Reims and before the consecutive triumphs in Montargis and Gueugnon.

Modération: He’s a successful sprinter, right?

Jim: Brilliantly moderate understatement! At just 25 Mark is already one of the Tour de France greats with 12 stage victories. He is now up into the top 20 all time riders, who have amassed the most stage victories in the world’s premier bike race. Mark is now on the same number of stage wins as other great past sprinters – Erik Zabel, Robbie McEwen, Mario Cipollini as well as five times winner of the Tour – Miguel Indurain. I’m sure that the enormity of what Cavendish has achieved in such a short time is better understood in France or Belgium. List of all-time stage winners here.

Modération … doubtless but a matching wine?

Jim: Yes good question! It has got to be explosive, so definitely a sparkling wine. Champagne is out as it is too branded and Mark remains intriguingly unpredictable and, from time to time, almost drowned by self-doubt. His more arsey side might suit an Australian sparkling Shiraz but his sprinting is too fine for that. Prosecco? Lemony precision – yes but too predictable. I’m tempted by a Loire PetNat – sufficiently unpredictable and variable but semi-sparkling isn’t explosive enough for Mark. Work in progress encore perhaps?

Modération: I hear Lance Armstrong blew up big time yesterday…

Jim: Indeed so, at nearly 39 years-old his body said enough, although he wasn’t helped by a bad crash just before the crucial climb of the Col de la Ramaz.

Modération: Did you match Lance with a wine last week?

Jim: Yeah. I went for a powerful Californian Zindandel but after Sunday I’ve had second thoughts. I now reckon Armstrong’s like a case of Bordeaux cru classé bought en primeur and drunk over a number of years. Given Lance’s tough, uncompromising nature it has to be Saint-Estèphe. The first four bottles you try are tannic, showing some promise but need time. The next seven are magically transformed – just unbelievably brilliant. Then having for some reason forgotten about them for the next three years you try the eleventh, which is still pretty good but not at the same level as the previous seven. A year later you try the last bottle – completely stuffed (complètement farci  in Français classique) and over the hill.     

Modération: c’est comme ça!

Jim: Well I must get back to work! Yikes only 30 minutes before this has got to be up!

Modération; I think I’ll go off and twitter… 



Moderationbs.jpgL'abus des oiseaux est dangereux pour la santé, à consommer avec modération (Le Loi Avian 1991)

 
Jim

 

 

 

Published by les5duvin - dans Vu de Lisbonne
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