One day I’ve met someone that had done the Master OIV, a very special training that leads you to visit about 26 wine countries in a year. If you have a family and a job, you have to organize. For the rest, you must make sure your stomach is sharp and that your brain is ready for an adventure. You must also be insured that you can sleep about anywhere and are able to survive in a group. You should also learn that wine, in certain situations, should be spitted. Then you are all good, and maybe you’ll visit my home: chateau des Moriers.

OIV master is a very good example of the power of network, of strong bondings that occur when you travel while sharing a passion together. So when you meet a post graduate from the OIV master, like I did a few years ago, you are certain to know about 20 of its friends in the month that follows, ready to help you with anything wine related. Finally this fall, the 2013 master’s promotion chose my family vineyard on their stop over Beaujolais, an honor. 

I was alone in the house, it was cold, I had so much work but I was ready. I couldn’t wait for everyone to fill in this big house often too empty. Just like at my grandmother’s time, we went to pick flowers for the table, apples for desert. The group all helped me prepare dinner and open the wines; they well deserved the big house tour from the top of the tank to down in the cellar. A few winemakers’ friends came just on time to not miss the traditionnal saucisson lyonnais cooked in wine and marc (remaining of the grapes after pressing). The table set up, it was just like Christmas before Christmas, we had a great time!

After a gulp of the viper liquor, they all went to bed in the grape pickers dorms. Luckily, the morning view was beautiful and breakfast gave them the energy to continue… on the long whirling wine road. Thank you for coming, it was delightful!

Jean-Michel Brouard, OIV student words on the visit on his blog Elsewherewines

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Sunrise at Chateau des Moriers

Cook assistant in the kitchen

First stop : the tank room

In the tank room, 2012 and 2013 tasting

To cope with the cold and match with the wines

2013 freshly arrived in the cellar

Lard and Marc de Gamay with a hint of sugar

saucisson lyonnais cuit au beaujolais

Dinner Happy Hour

A winemaker dinner full of joy

After dinner talks

Butter and honey garden apples, slowly cooked

A very special drink – alcohol infused with garden viper