Burgundy the new Bordeaux?

According to an article in Bloomberg.com it seems that investment gurus do have a heart after all. Acquiring heritage, sponsoring struggling craftsmen, investing in legends..... it all comes down to wine -French wine. But where do these financial whizzes/moghuls invest? The choice seems to be either classic (bordeaux and regions) or ambitious (Burgundy).
Here is a list of recent buyers and acquisitions:

Bordeaux:
Bernard Arnault and Albert Frère. Château La Tour du Pin (grand cru Saint Emilion)
Bouygues brothers. Château Montrose (Saint Estèphe)

Burgundy:
Francois-Henri Pinault (already the owner of the Chateau Latour-Bordeaux). Domaine Engel -côte de Nuits parcels - located in Clos Vougeot, Echezeaux, Grand Echezeaux and Vosne-Romanee premier cru - six planted hectares but no buildings or equipment for 13M€ (30% above the normal price).

So Pinault in Pinot country? and at that price? There is concern within the industry that such an inflated price will not only drive up land prices but that Pinault will attempt to recoup his investment by charging inflated prices for Domaine Engel - forcing similar properties to follow suit. Good news for investments in the area, mainly American. For example, Robert Lyster, co-founder of hedge fund Lyster Watson Management Inc. has found a new investment for his hedge fund millions, the land rich, cash poor, winemaking lifestyle.

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Which Wine When?

The age of devination, wondering, supposing is over... no more lingering in quaint wine stores, chatting with the owner about the merits of this region as opposed to the neighbouring one. Trying to remember if the 04 is better than the 05 (or was this vice versa?).

When in doubt.... SCAN! Just grab the bottle, zap the label and the touch sensitive screen will enumerate its many qualities.

According to CNNMoney.com:

"That's just the problem Kevin Dunleavy, 42, is trying to solve with Super Marketing Promotions.
The 20-year veteran of the food marketing industry had spent a whole career giving customers food and recipe information. But then he noticed the market beginning to change.
A 2005 Gallup poll showed wine overtaking beer in popularity with Americans. And according to British firm ISWR/DGR, the United States is expected to have the highest wine consumption in the world by 2008. At the same time, however, people are more confused than ever,
So Dunleavy created something called the Virtual Wine Selector and began testing the interactive kiosks in Meijer grocery stores this year, with a bigger rollout planned throughout the year.
Customers can scan in a bottle of wine they're interested in and receive not only the pertinent information about the wine itself - maker, flavors and so on - but also cheese and food pairings. "

Full article

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Define : "yummy"

The french language is tricky. Even after 14 years in this country I still can't figure out some of it's nuances. The ironic part is that I tend to fling into my english conversations french expressions. Sometimes the french word is spot on. Sometimes its multitude of connotations make for subtle word games. The french language has become an artform in itself. Defining an art by another becomes surreal.
Let's take the case of the definition of "gastronomie" - The Office of "la langue francaise" (french language) describes it to be "the art of eating well". The Académie Française favours the definition of "an ensemble of rules which make up the art of hearty eating". Wikipédia encyclopedia says that "gastronomie" regroups everything that makes up for fine dining: style of cooking, the composition of the meal, the harmony of the dishes and the drinks.
"Gastronomie" is one of those french paradoxes. Is it an experience? is it an art? is it defined by rules or can you just wing it?
Personally, it's one of the reasons why I have stayed in this country. A way of savouring culture. For me it's an event. It can be contrived or spontaneous. Only in france do you discuss food whilst enjoying a meal - a happening within the happening. The better the meal, the more passionate the conversation about other dishes. It is a social event. It can be upscale or very basic. Any which way, it is generous.

Pierre Hermé
Alain Passard
Alain Ducasse
Top Restaurants in Paris Michelin Guide

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Dom Pérignon BYBLOS

Limited edition ( 40 pieces only)

1995 Dom Pérignon Jeroboam

14500 € - white gold and emeralds

Available at the very exclusive BYBLOS club St Tropez.

Byblos

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