“The impact of climate
“The impact of climate change on the wine and spirits industry” For this first edition, Tuesday 14 th May 2019 from 10 am to 4:30 pm, the International Vinexpo Symposium “climate change and wine” will address the impact of climate change on the wine and spirits sector with conferences, debates and round tables. It will present current actions, possible solutions and technologies mobilised PROGRAMME 10:00 am OPENING Christophe Navarre, Chairman of Vinexpo Board Allan Sichel, President of CIVB Alain Rousset, President of the Regional Council of Nouvelle- Aquitaine THE IMPACT OF CLIMATE CHANGE ON GLOBAL VINEYARDS Climate change: from doubt to obvious fact Michel Jarraud, Secretary-General emeritus of the United Nations World Meteorological Organization Wine and climate change Jean-Robert Pitte, Geographer. Former President of the Sorbonne, President of the Society of Geography and the French Wine Academy How the taste evolves Questions to… Jeannie Cho Lee, Master of Wine, critic, writer (Hong Kong) ROUND TABLE DEBATE: HOW TO PRODUCE AND ADAPT IN UNSTABLE ENVIRONMENTAL CONDITIONS? Gregory V. Jones, Climatologist and Director of the Evenstad Center for Wine Education, Evenstad Chair in Wine Studies, Professor of Environmental Studies, Linfield College US (Oregon) Laurent Panigaï, Deputy Director General of the Wine Center - Champagne Nicolas Feuillatte and oenologist Jonathan Ducourt, Sales & marketing manager, Vignobles Ducourt Catherine Le Page, General Manager, BNIC 12:00 THE IMPACT OF CLIMATE CHANGE ON VINEYARD MANAGEMENT AND WINEMAKING Which vines and which wines for tomorrow? Philippe Mauguin, President of INRA, French National Institute for Agricultural Research Water, vine and wineyard Brice Lalonde, Former Minister of the Environment, President of the “Académie de l’eau”, President of the Association “Equilibre des énergies” Questions to… Dr Dan Johnson, Managing director of The Australian Wine Research Institute (AWRI, Australia) DEBATE: HOW CAN RESEARCH AND TECHNOLOGIES SUPPORT PRODUCERS IN THEIR EVOLUTION AND ADAPTATION STRATEGY? In partnership with Wine Spectator Katie Jackson, Vice-President of Sustainability at Jackson Family Wines (United States) Pau Roca, Director General of the OIV, International Organization of vine and wine Miguel Torres Jr, President of Bodegas Torres, member of Primum Familiae Vini Institute (Spain) PRACTICAL INFORMATION Tuesday 14 th May from 10:00 am to 4:30 pm Hall 2, Room 8 Registration, click here 3:00 pm THE IMPACT OF CLIMATE CHANGE ON THE WINE ECONOMY Presentation of a global foresight study Patrice Geoffron, Professor of Economics at the University Paris-Dauphine ROUND TABLE DEBATE 1: HOW DO WINE PRODUCERS INTEGRATE CLIMATE CHANGE INTO THEIR BUSINESS STRATEGY? Christian de Boissieu, Economist, Professor of Economics at Paris I Sorbonne Antonio Amorim, CEO, Antonio Amorim (Portugal) Eduardo Chadwick, CEO, Viña Errázuriz (Chile) Questions to… Jose Luis Benitez, CEO FEV (Spanish Federation of Wine) ROUND TABLE DEBATE 2: WHO ARE THE WINNERS OF CLIMATE CHANGE ? WHERE ARE THE NEW ELDORADOS ? Pedro Ferrer, Vice-president and CEO, Freixenet (Spain) Bruno Kessler, Chiefwinemaker Group, In Vivo Group Éric Giraud-Héraud, Economist, ISVV (Institute of Vine & Wine Science), University of Bordeaux 14 VINEXPO DAILY / PREVIEW / THURSDAY 9 TH MAY 2019
SPECIAL FEATURE: GASTRONOMY CHATEAU DAUZAC PROMOTES “PAIRING” WORKSHOPS IN-SITU François Adamski & Michel Roth MOFs and Michelin-starred Chefs An exceptional 120-hectare estate just 20 minutes from Bordeaux, Château Dauzac invites visitors to spend a timeless moment. Once the visitor has toured the property, he or she is invited to take advantage of a convivial moment via one of a number of possible workshops: “WINE & CHEESE PAIRING” WORKSHOP A workshop that will appeal to one’s sense of smell. This workshop includes an introduction to wine tasting as well as food & wine pairing around two vintages. an introduction to wine tasting as well as a food & wine pairing around three vintages. “DISCOVERING WAGYU BEEF” WORKSHOP Château Dauzac introduces the visitor to Japan’s prestigious Wagyu beef: unbelievably tender marbled meat that it sure to titillate one’s taste buds. It is showcased by a journey through time where one learns to taste some old vintages and discover a food & wine pairing. “VINTAGE SWEETS” WORKSHOP This tasting of sweet delicacies with a wine & chocolate pairing sparks all one’s senses, as the visitor tastes three wines and blindly discovers five aromas TASTING Le Diner du Palais On Tuesday 14 May, “Le Diner du Palais” will take place in the elegant surroundings of the Palais de la Bourse. This exceptional gala evening will give exhibitors at Vinexpo Bordeaux 2019 the opportunity to welcome their guests at a table where their own wines will be served, paired with menus prepared by Michelin-starred chefs Michel Roth and François Adamski. The dinner will be the occasion for numerous kinds of pairings. An example is that with the foie gras as an entrée, served in two different ways: • In Crust | marbled foie gras with red wine, strawberry in jelly and candied with balsamic, crumble and gold leaf. • In Terrine | pressed “au naturel” with smoked eel, brunoise of season vegetables in jelly and pickled carrot. the eel, giving elegance to the dish. In view of the characteristics of the entrée, a classic agreement is proposed with a slightly sweet wine aged between 5 and 8 years. The marriage will be even better with a botrytised wine, whose aromatic complexity will play an important role along with the smoky aspect of the dish. France: Sauternes, Coteaux du Layon, Alsace vendange tardive. From around the world: Tokaji, Passito, Recioto, Late Harvest. DRY WHITE WINES Here, the best option will be an intense, creamy, and fleshy wine, with good persistence on the palate and delicate acidity. An aged wine in oak barrels will be perfectly married with the smoky character of the eel. The aromatic complexity of this type of wine will bring greater richness. “WINE, DELICATESSEN MEAT & CHEESE PAIRING” WORKSHOP A delicatessen meat & cheese platter is made up of pata negra ham, cured pork loin, chorizo, dried sausage & local cheeses. The workshop includes BODEGA GARZÓN – A “FOODIE” CONNECTION This year, Bodega Garzón is the Main Sponsor of Mesabrava, a series of itinerant gastronomic events carried out once a month this year in different parts of Uraguay, with different outstanding guest chefs. The first edition of 2019 took place in a pine forest in El Pinar, and had Agustina Gagliardi and Juancho Caubarrere as guest chefs. Meanwhile, Garzón also arrives at Vinexpo Bordeaux 2019, boasting the fact that world-famous chef Union des grands crus de bordeaux: 2016 vintage Tuesday 14 th May, 10:00 am - 5:00 pm Hall 2, Room 6 Francis Mallmann is ambassador and culinary director of Bodega Garzón Restaurant, having provided advice to develop the open-flame cooking technique and develop a Market Menu. Malmann’s fires techniques take place in the restaurant’s kitchen, as well as in the different events organized by the winery in Pueblo Garzón and the region Hall 1 / Stand C271 SWEET WHITE WINES The marbling of foie gras with red wine slightly acidifies the dish. The taste of the strawberry is well marked and will create a delicious contrast with foie gras. The Terrine is marked by the smoked taste of France: Burgundy 1 er or Grand Cru, Pessac-Leognan Blanc, Savennières, From around the world: Australian Sémillon, Californian Chardonnay, Verdejo Rueda from Spain, Chenin Blanc - South Africa vinexpodaily.com VINEXPO DAILY / PREVIEW / THURSDAY 9 TH MAY 2019 15
