France is one of the best wine making countries in the world if not the best. Ok I might be biased as I live in France, but it’s not an unfounded claim – just think Chateauneuf du Pape, Provence rosé, Petrus, Bordeaux, Burgundy and many more famous wines of France. Our French wine guide will reveal the history and legends of French wine, and how to drink the French way – from swirling the glass to how to say cheers!

History of French wine

Wine has been made in France for thousands of years – it’s said that the first vines were planted by Greek settlers in the south as long ago as 600 years BC. The Romans planted vines too when they arrived in France some 550 years later. They established such excellent vineyards in Bordeaux that they wine was exported to Roman troops stationed in what is now Britain. Wine though is much older than that, some historians say the earliest wines go back 8000 years, where, in what is now Georgia, people buried grapes underground to keep them through winter. And voila wine was born. Or – you can listen to other historians who say wine was made even longer ago than that – based on 10,000-year-old grape pips found near Lake Geneva.

Whoever first invented it, we owe them a debt of gratitude. I have a soft spot for French wine – it’s partly responsible for me living in France. It was on a cold and sleety February day that I went with my dad and my husband by ferry from the south coast of the UK to Calais in France to buy French wine. And it was when I first saw the old French farmhouse I now call home. It’s a long story, three books long so far! (You can hear a potted podcast history here). 

Most, if not all, French people have a very soft spot for the wine grown in France and absolutely consider it to be the best in the world Wine is drunk with respect. It’s not just poured to the top of a glass and glugged. The wine is poured so that there’s enough room for it to breathe. Then is it is swirled in the glass to release the vapour, all the better to sniff it. And French people talk about what it tastes like – a lot.

I once went to a dinner with French friends in a cosy little restaurant in Burgundy which started with a wine tasting at which we played a game involving choosing from a bundle of cards describing the taste of the wine we had and it included the expressions ‘leather’, ‘flesh’, and ‘barnyard’. They took it seriously.

Wine is in fact a very serious topic for the French! Apparently around 16% of the French drink wine every day, that’s a lot less than 50 years ago. In 1975 your average Frenchie drank 100 litres of wine a year, by 2016 it was 42 litres and it’s still dropping. And France is also the world’s top exporter of wine.

My first memories of drinking wine are aged 14, living with a French family in Antony, in the suburbs of Paris, where I was sent to improve my French language skills (I’m not sure it worked to be honest). I was shocked to be offered a small amount of wine, watered down, with the Sunday dinner. This would never have happened back at home in London. My parents insisted that there would be no alcohol before the legal age of 18. I remember feeling so grown up to taste wine in France though I didn’t like it at all then!

It’s customary to instil in young people a healthy respect and understanding of wine earlier, in the belief that it prevents children from wanting to binge drink. You might be surprised to learn it was only in 1956 that the French Government banned the serving of wine in school canteens! Yes, you read that right,  Kids were served wine with their meals at school. Sacre Bleue! I read one newspaper article published in 1956 when the law banned the serving of wine to school children during school hours where it was suggested that cider and beer be served instead.

How to drink wine the French way

In France it’s traditional to drink wine with food. To know how to pair wine properly is considered a skill, and it’s quite normal to go to a wine shop and ask the people who work there to help you to pick a wine to go with the food you’re serving. There are of course wine snobs in France as there are in all countries. But on the whole,  the French have a sometimes academic attitude to wine that can seem snooty, but actually has nothing to do with snobbery and everything to do with a true appreciation of the quality.

The French drink different wines according to the season. Rosé in summer, fresh red wines in Autumn, robust reds in winter.  It’s quite normal to have a different wine with each course. A sweet white wine with foie gras, a crisp white wine with oysters, white wine with fish, red wine with meat, a floral red with creamy cheeses like Brie and Camembert, sweet wine with dessert. Though don’t go thinking this is an everyday thing, that much layering of wine is for special dinners or at a restaurant where a sommelier, a waiter who is trained as a wine expert, chooses wine to go with the courses.

I’m always amazed at how wine tastes so different according to what you’re eating. In Beaujolais I enjoyed 20 wine tastings including paired with chocolate, cheese, and various other foods and it really isn’t entirely about red with this and white with that, it goes much deeper. Knowing about the wine makes it taste better. Learning about how it’s made, the grape varieties that are used, the history of the vineyards, the history of the people making the wine – it’s a whole cultural thing, it’s not just grape juice in a glass.

When you drink, first swish the glass around gently before smelling the wine and finally taking a sip. This swishing movement is to see if the wine will pleur (which means cry), dripping down the glass like teardrops with perfect consistency. If it doesn’t cry, it’s not considered very good wine. Wine is described according to its robe, which literally translates as to ‘dress’, it’s about the colour, but also the texture on the tongue.

You don’t just say ‘mmm smells nice, tastes good’ you go “its pleuring, it’s crying well, and the robe is divine… oh la la”… Making wine is an art, but also drinking wine is an art.

Wine legends of France

There are a lot of legends about wine in France, in Saint-Emillion for instance they say that on a full moon night, fairies dance among the vineyards and pour a few drops of their magic wine on the vines. This fairy wine is said to have extraordinary properties and to be particularly prized.

In Les Riceys in Champagne, they tell the story of how when the palace of Versailles was being built, King Louis XIV saw some workmen drinking wine from their local town and they were from Les Riceys, and he asked to try some – and loved it. Les Riceys pink wine became known as the pink wine of Kings! And he also loved red wine from Champagne especially from the aptly named village of Bouzy!

Also from Champagne comes the legend of Dom Perignon, the wine making monk who allegedly invented Champagne by mistake and called out “come quickly brothers, I am tasting the stars” – great story. Not true, it was the English who likely invented Champagne!

In a part of Alsace they say dragons blood filled a lake and that the vines grown there now make the wine taste of fire and vitality.

It’s said in France that wine always tastes better when shared with friends, but a tall story doesn’t do any harm either.

Terroir – what’s that all about?

In France they refer to terroir a lot when talking about wine, and food too actually, but especially wine. It’s a word you can’t really translate into English though it sounds a bit like territory. But it really means the environmental conditions where something is grown. The weather, how much sun reaches a vineyard, whether it’s on a hill, the soil condition and all sort of things affect the terroir which in turn gives wine its unique flavour and aroma.

One of the best places to really understand this is Burgundy, home to les climats. The name basically refers to a group of vineyards which are UNESCO recognised as a cultural landscape. It doesn’t mean climate though it sounds like it should, but they’re specific plots of vines with a precisely defined border, each plot produces wine with a unique taste and each wine bears the name of the plot – every plot has a unique name too. And there are more than 1,200 Climats across the entire listed area which is around 60km long, so some of these plots are really small.

The “Climats” are the result of a combination of 2000 year old cultural heritage and savoire-faire, know-how of the growers. The plots were often worked by monks, and the area features stone walls which gives the vineyards the name clos, like Clos Bèze, which is a plot known to have been worked by monks 1500 years ago, and there are often little stone shelters in the vineyards.

And the wines taste so different according to which region you’re in even if the grapes are the same. The wines of Haute-Savoie are very different from Bordeaux. The wines of Alsace are different from the Loire Valley. And did you know that there is even a vineyard in the heart of Paris? Paris as we know it actually used to be covered in vineyards in the middle ages and you can still see and visit a vineyard in Paris – it’s in Montmatre, rather a secret place. And if you’re in Paris in October – they have a vendange, the harvest of the grapes with a big celebration.

There are more than 750 hectares of vineyards in France – more than 1 million rugby pitches worth. Wines are produced in every region of France – even Hauts-de-France, the northernmost tip of the country which is traditional beer country.

You’re right, even Champagne is produced in Hauts-de-France which most people are completely unaware of.

Drinking etiquette in France

A drink at the bar in France is cheaper than a drink at the table. And it’s customary to wait until everyone has arrived before you take your first sip whether that’s one person – or 50! When drinking with French friends, it’s considered polite to clink glasses. And there are a few rules when doing so – first you must keep eye contact with everyone as you clink your glasses, and second you should wait for everyone to finish clinking and staring into each other’s eyes before you drink. It doesn’t matter if it’s alcohol or a non-alcoholic drink.

And if you’re wondering why the French require you to look into their eyes as you toast each other – it’s said that failure to do so will result in seven years of bad luck – or bad sex! It’s said this custom goes back to the middle ages when you had a drink with someone and you didn’t know if they were friends or enemies and might poison your drink so you watched them intently to make sure they didn’t slip something horrible into your drink!

And finally when you have a drink in France with a friend or family It’s common to say “À ta santé” or just “santé”, which means to your good health and you answer by saying “à la tienne” – to yours. And if you’re wanting to be a bit more formal, like with your boss, you say “à votre santé” – to your good health,  answered by “à la vôtre”  – to yours! Or keep it simple “tchin-tchin” which is like cheers!.

Janine Marsh is the author of  several internationally best-selling books about France. Her latest book How to be French – a celebration of the French lifestyle and art de vivre, is out now – a look at the French way of life. Find all books on her website janinemarsh.com

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Following a staggering 9.6% surge in alcohol prices in the UK, the renowned stores Calais Vins and Olivier Vins in Calais offer unprecedented savings at their shops near the Eurotunnel terminal and the Port. Both superstores offer a vast selection of more than 4000 brands. Stop off here, and you’ll find a unique opportunity to stock up on quality wines at affordable prices. And British customers can make even more savings – as the stores have made it easy to claim back the VAT.

If you’re passing through Calais on your way to or from a ski trip, or holiday in Europe, stop off at the conveniently located shops and enjoy your favourite wine, whisky and more at great prices.

Claim the VAT Back

Olivier Vermisse and Jérôme Pont, the two managers of the wine shops are making life easier for their British customers with a brand new — and innovative — system allowing them to reclaim VAT on purchases. The Grape Escape is born!

Following new customs declarations and more administrative procedures following Brexit, Calais Vins has worked hard to create a simple and seamless process to help customers claim back the VAT. Jérôme explains: “It was not the answer to just give a Gallic shrug to the realities of Brexit. We are here to help our customers. So now we can give them a tax- free voucher that allows them to reclaim the VAT, thanks to our partnership with Global Blue. It is significant, there is around 15 percent VAT that can be reclaimed on purchases from us. We forged these partnerships to enable our customers to reclaim VAT on traversing the Eurotunnel and ferry terminals in Calais. By simply scanning a bar code at the kiosks at the terminals, the refund process is activated.”

Find out more on how to claim the VAT

Brilliant choice of wines

Calais Vins and Olivier Vins have an extensive selection of wine, sparkling wines, beers, spirits and liqueurs. “Fleurie, Médoc, Nuits-Saint-Georges, Meursault, Chinon, Chablis, Pomerol… the list is endless. As a major French wine merchant, we also stock many of the great grape varieties and vintages, plus rare bottles such as Whispering Angel, Guigal, Jaboulet, Louis Latour, Joseph Drouhin, Grand Crus Chateau Talbot, Mouton Rothschild, Lafite Rotschild, Domaine Trapet et Marcel Deiss amongst others. We are the closest wine shop to Britain for exceptional grape varieties” says Olivier Vermisse.

Calais Vins have second to none expertise with 25 years of experience, and their knowledgeable staff are always happy to help customers make a great choice.

Fabulous Wine Tasting Bar

 Both stores have an excellent wine bar where you can try, buy and select. The staff are happy to discuss the grape varieties, sharing the knowledge of the wine growers and offer expert and personalised advice – and all staff speak English.

Quality and Price – A Perfect Blend

Calais Vins and Olivier Vins are resolute in their commitment to both quality and affordability, a perfect blend of exceptional products at competitive prices. You’ll enjoy premium beverages and save on quality wine while shopping in Calais.

And for anyone going skiing – or members of the Ski Club GB, show your ski pass or membership card in store and you’ll get extra discounted offers.

You can even order online in advance. Click and collect and if you order €300 worth online, Calais Vins offer a free day trip with P&O Ferries (Dover/Calais return).

Great wines, great service and great savings for customers from Great Britain.

Shop online, find details of great offers and much more at wine-calais.co.uk

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The ‘booze cruise’ has long been characterised by customers crossing the Channel to Calais to fill their boots with cheap cases of wines and beer. But since Brexit, Jérôme Pont from Calais Vins has seen a rise in customers taking advantage of the refund on VAT on Grand Crus: “We noticed lately that a number of British people have specifically shopped here to make greater savings on Grand Cru wines. Indeed, the refund on VAT is still 15% whether you buy a bottle of wine at €100 or at €5.”

And since the UK Government announced an increase in tax on wines, beers and spirits from August 2023, buying alcohol in France, on your journey back to the UK, will soon offer better value than ever before. As long as you respect the allowances of course (see below for details).

The Booze cruise is now a Premier Cruise

Travellers to France will make more savings when stocking up on Grand Cru bottles and a curated selection of spirits than on cheap booze. With the VAT refund, you can save 15 % on wine, spirits and beers.

The best savings are to be made on the Grand Cru wines say Calais Vins. When you buy high quality vintage wines, the tax savings can be significant. Calais Vins’ Jérôme Pont says “Recently we had a customer from the UK who had in mind very specific bottles, and he knew he could find Château La Fleur Petrus and Chateau Trotanay Pomerol in our store. Like many of our visitors (check out our five-star TripAdvisor reviews) he was absolutely delighted to take advantage of our inhouse tasting bar with our expert sommeliers, and then chose 12 bottles. His final selection was €1,000 of fine wines. And the icing on the cake for him was to find out he’d made an unexpected €150 saving by reclaiming the tax back.”

In fact there are hundreds of 5-star review on TripAdvisor. As John F writes “Ask at the tills, and someone will appear to give excellent advice.” And this happy customer who writes of his third visit: “When Calais Vins recommend a wine, you know it will be good.”

Great value wines to world famous Premier Crus

For those who seek Grand Crus, the elite and most exceptional wines, for example a bottle priced at a hundred euros, and with an allowance of 24 bottles of wine per person, the tax savings on these wines is €360. Calais Vins’ sommelier is there to advise on what’s best for your budget and your aims – to share a fabulous glass of wine now, a celebration gift such as a very special magnum of pink Champagne Armand de Brignac, or a wine to lay down and keep for the right time or to invest for instance in a Château Mouton Rothschild 2005.

With wines ranging from €5 upwards, there really is something to suit everyone and every budget. Calais Vins (near Calais Port, junction 44 off the A16 auto route) and its twin store Olivier Vins & Cie in Frethun (near the Eurostar terminal, junction 40 off the A16 auto route) are renowned for their curated selection of wines from all over France as well as Champagne and spirits.

Whiskies, spirits and beers

But it’s not just wine that you’ll get at a great price, they also have excellent whiskies and spirits from around the world – again a huge choice at a range of prices. For instance, Talisker Whisky 30 Years Limited edition for those who want a truly outstanding whisky, is available in store.

You can also buy Perfect Draft Kegs at a much cheaper price than in the UK.

Calais Vins helps you claim your tax back

Calais Vins will fill in the form you need to claim VAT Back. A staff member will guide you through the tax reclaim process and they will instantly produce the proper form you need for customs. It’s a really helpful service. They recommend two systems to reclaim your tax:

With Global Blue, collect your Tax-Free Form from the store. Scan the bar code on the form at the kiosks located at the PABLO terminal in the ferry port. Located in the main building after the customs. Or in the passenger building for Eurotunnel. www.globalblue.com

With Skiptax, download the free app and scan your passport. Shop and then scan your receipt. Scan the bar code generated by Skiptax at the departure terminal. Receive your refund within 48 hours. www.skiptax.com

UK Duty free allowances

 Since Brexit, the allowances for taking alcohol back to the UK are:

•  beer – 42 litres
• wine (not sparkling) – 18 litres (24 bottles)

You can also bring in either:

• spirits and other liquors over 22% alcohol – 4 litres
• fortified wine (for example port, sherry), sparkling wine and alcoholic drinks up to 22% alcohol – 9 litres

You can split this last allowance, for example you could bring 4.5 litres of fortified wine and 2 litres of spirits (both half of your allowance).

Shop online at Calais Vins, reserve and collect, or shop in store – find details of their stock here: wines-calais.co.uk

And Grand Crus here: Calais-vins.com/bouteilles-de-prestige

Book a day trip with P&O Ferries via Calais Vins special offer and get your fare back as vouchers to spend on board.

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Ever wondered why do we celebrate with Champagne? Here are some sparkling fizzy facts about the world’s favourite celebratory drink!

How Champagne go its pizzaz!

Champagne is irrevocably associated with glamour, luxury and festive occasions. Is it the bubbles? There’s an estimated 49 million of them in each bottle. Or perhaps it’s the pop of the cork. It shoots out due to the staggering 90 pounds per square inch of pressure in a single bottle (a car tyre has about 30 pounds per square inch!). There are people who obsess about the ‘recorded flight of a cork’ and the record is a whopping 177 feet (54 metres). And corks are fast! They fly out at a speed of up to around 30 mph (much more if you shake the bottle)!

For me, it’s the taste and the feeling you get when you sip a glass of Champagne. Some 300 million bottles are produced each year in Champagne. They’re left to mature for at least 15 months. And they ferment twice (that’s what gives it the bubbles) in hundreds of miles of underground cellars. It’s exported to around 190 countries. After the French, Americans are the biggest consumers of Champagne. They’re followed by the British – with Winston Churchill setting an example by drinking an estimated 42,000 bottles in his lifetime. He liked to be served champagne at 11am precisely – Pol Roger was his favourite.

He wasn’t the only famous person to enjoy champagne. Napoleon Bonaparte declared ‘“I cannot live without Champagne. If I win, I deserve it; If I lose, I need it.” And F Scott Fitzgerald claimed “Too much of anything is bad. Except Champagne – too much is just right.”

Made famous by the rich and famous

In fact, the reason it’s so popular probably originates from the tradition or royals and aristocrats drinking it to mark celebrations in the 18^th century. Expensive even then – though largely this was due to its habit of the bottles blowing up – it became a status symbol. Plus it was said to have ‘positive effects on a woman’s beauty and a man’s wit’. And who are we to disagree?!

Oh, and one more reason to enjoy the bubbles. According to some scientists, a couple of glasses of Champagne is thought to help counteract the process of memory loss as you age. I’ll raise a glass to that!

Guide to Epernay, Champagne

48 hours in Reims, Champagne

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What are biodynamic wines all about?

Biodynamic wine culture is essentially organic farming-plus. Biodynamics as a philosophy of farming was the brainchild of Austrian-born philosopher, spiritualist and intellectual Rudolf Steiner (1861-1925). At the core of his beliefs was that optimal plant health is achieved through minimal chemical intervention – especially zero pesticides and fertilizers.

Instead, he preached substituting these interventions with natural homeopathic treatments and a holistic approach in recognition that plant health is a function of myriad factors, not only from the soil below but also the sky above, and the microclimate that surrounds the growing area. Biodynamics covers all farmed plant crops not just wine though – you will even find biodynamic canned peppers in health shops!

It can seem weird!

When it comes to wine growing, most people focus on the seemingly weird practices of biodynamics, like filling cow horns with dung and burying them in vineyards and aligning certain chores with phases of the moon and stars. That said, several scientific studies have shown it can be effective, even if the underlying reasons are not yet understood. Indeed, those who are new to biodynamic farming might think it’s a world populated strictly with neohippies.

Absolutely not so, some of the biggest wine names in France – Leroy in Burgundy, ZindHumbrecht in Alsace and Chapoutier in the Rhone are converts and these are very serious businesses. In the UK both Tesco and Marks and Spencer’s wine buyers have gone on record to say they prefer to organise trade tastings on biodynamic calendar days best suited to tasting wine.

The finest vineyards in the Rhone

When I’m researching the finest vineyards in the Rhone, trying wines and generally discovering everything about Rhone wines, it’s become abundantly clear that when it comes to biodynamic wines, the producers have one thing in common – a passionate obsession with tending their vines. They use plant base infusions and remedies and home-made fertiliser – that’s where that buried cow dung comes in – all practices which take a lot of time and effort. Their whole ethos is that less is more when it comes to chemicals – though this makes heaps more work.

It’s also very common for biodynamic producers to keep livestock on or around their vineyards. I have seen carthorses, sheep, goats and even a herd of Llamas at Domaine Creve Coeur! It’s part of the artisanal way of production, of sustaining the land, creating a balance between nature and the farm. And of course, keeping down the weeds on the land!

The Moon has an affect

The biodynamic calendar is based on the belief that not only moon cycles but astrological cycles have varying influences on plant life and farming. Every day in the biodynamic calendar is categorized as either a flower/leaf/root/fruit day according to the position of the moon/planets. Each category determines an ideal focus in the vineyard/winery. For example, root days are ideal for pruning. Flower days are better for working in the winery. Biodynamic adherents follow the calendar suggestions but most are pragmatic – weather considerations usually trump the calendar suggestions!

And this attention to detail, to getting closer to the growing process, inevitably shows through in wine quality. So, it doesn’t matter whether you sign on for the belief system. The wines just have a TLC advantage over regular wines.

Want to try biodynamic French wines?

You can spot bottles of biodynamic wines in France by the orange and green ‘flag’ logo of Demeter International who certify the wines. You may spot certification as Agriculture Biologique or Ecocert – but this simply means organic.

Even better – visit a biodynamic wine maker and see behind the scenes. Many vineyards open their doors to visitors and share their biodynamic philosophy and working ways. Domaine Montirius in Gigondas-Vacqueyras in Provence, for instance, hold workshops which include a tasting of their entire range of wines, cellar visit and an introduction to their approach to wine production.

And like most of the biodynamic wine producers I meet, they never use their beliefs as a marketing tool. On the contrary, they tend to be self-effacing about the practice. Instead they prefer to talk about the health of their vines and what you can taste in your glass. And that is the best way to judge the wines and make up your own mind…

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Meet the expat gin makers distilling an award winning gin in the living room of a house in Cognac…

“The gin and tonic has saved more Englishmen’s lives, and minds, than all the doctors in the Empire…” So said Winston Churchill, and it has to be said, gin is generally thought of as an “English” drink. However, gin originated as a medicinal drink (yes really), distilled by monks and alchemists in the Netherlands and later in Europe including in Flanders, now northern France. Then it was called “genever”, an eau de vie made from juniper berries. But when William III of England banned imports of foreign alcohol, English distillers created ‘gin’, a cheaper version, which wreaked havoc on the working classes and earned it the nickname “mother’s ruin.” Eventually controls over production were brought in and the gin and tonic became a popular drink around the world.

In France “le gin and tonic” has never been more popular than now, inspiring a legion of artisan distillers to create new, exciting gins. And in the heart of Cognac country, in the living room of his house, a distiller called Miko has been quietly creating his intoxicating and sensational Pink Pepper Gin…

The Man in the Lab

Miko, AKA “the man in the lab”, from Sydney, Australia looks every inch a mad scientist! He moved to Cognac from London where he’d been working, in 2008 and worked as a Cognac distiller. But his real passion was for gin. Inspired since he was a teen by his mum Nici who made fruit liqueurs from family recipes and dad Michel to understand the process and flavours of spirits, he’d long been experimenting but it was in Cognac that he has his Eureka moment. He developed a honey-led gin but felt it wasn’t quiet there. Remembering a pink peppercorn tree in the family garden, he added some of the spicy pods to another 8 botanicals (herb and plant derivatives) in the mix – and a star was born.

In 2014 Miko met Ian, an English expat who moved to Cognac in 2008 to do up a farmhouse. Ian set up a soup stall in the local market and when Miko offered to swap gin for soup, Ian was so impressed he joined Miko’s newly formed company Audemus Spirits. The taste of Pink Pepper Gin has wowed all who taste it and the company has taken off but, says Ian, production is still done in the front room of Miko’s house.

How to make gin

Ian explains how Audemus Spirits have become one of the best gin-makers in France:

The Audemus Distillery is a little atypical for the Cognac region. Here you usually encounter giant copper beasts which can churn out hundreds of litres of their spirit a day. In fact, there are only a handful of distilleries around the globe that create the way we do.

We operate a vacuum distillery out of Miko’s living room. Every botanical we distil is done individually, with its own specific method. The maceration time, botanical ratio, alcohol ABV, distillation time, pressure and temperature will all depend on the botanical’s character. If we’re looking for delicate flavours, everything will be done with a gentle touch. If we’re looking for spicier and stronger notes, we will increase the intensity at which we extract flavour.

Once we have distilled all the botanicals which go into the gin – we blend them together in their specific ratios with a French neutral grain spirit and filter it lightly before bottling; giving the different elements time to rest before every stage of production.

Perfumery meet chemistry

Our form of distillation is at the cross-roads between distillation, perfumery and chemistry. It’s an entirely empirical operation. There are no textbooks that give us direction. Everything is born from experimentation and a love for the work we do. We don’t just make gin, we make all sorts of products – liqueurs, bitters, hybrid spirits that don’t fit into any category and so on. Our methodology changes depending on what we’re making.

Being in the heart of the ‘Spirits Valley‘ in Cognac, we have numerous resources at our fingertips, from coopers to traditional distilleries. While we work with innovative and new technologies to produce drinks that are representative of our epoch, we maintain absolute respect for the time, passion and effort needed to create beautiful things.

Infused with love

Each new batch of Pink Pepper Gin is dedicated to someone we love. People that have helped us on our journey. But we also make different gins – Umami Gin is another member in our permanent range (or family) of products. And we make limited edition gins (Hoppy, Dive Bar, Old Ma’s) and bespoke gins for other people (Anne Sophie Pic Gin for example).

We only work with fresh, dried botanicals – nothing artificial. Pink Pepper Gin has 9 botanicals: Pink Peppercorns and Cinnamon from Madagascar, Italian Juniper, Cardamom from Guatamala, Honey from the Cognac region, Tonka Bean from Brazil and Vanilla from Sāo Tomé. Plus two secret ingredients.

We work closely with all our suppliers and ensure that each botanical used is grown and harvested sustainably. For the vanilla for example we have partnered with a small co-operative on the tiny island of São Tomé. Miko visited and invested in the co-op who are trying to re-establish the vanilla production following years of neglect. We receive a small percentage of each crop as a return on our investment.

Bold and bright

We just won the highest award at the 2022 IWSC spirits challenge, a Gold Outstanding. I’ll quote the judges here: “Bold and bright. Here we have fantastic notes of black pepper spice on the nose, alongside a charming perfume of dried herbs. Fresh and crisp, yet beautifully round. An absolutely fascinating flavour profile and an exquisite example of its kind.”

For us it’s all about experimentation, being inspired by the things around us. Covert Fig Leaf Liqueur is a perfect example of this, it was inspired by the fig tree next door! The recipes take months of tweaking and development. Nothing leaves the Lab (living room), however many times we have to taste a product, unless Miko is 100% happy with the finished result.

You can buy Pink Pepper Gin and all the liqueurs online (and find details of outlets around the world) at: audemus-spirits.com

Shaken and stirred…

Audemus Spirits tips for making a great Gin & Tonic: Fill the glass with as much ice as you can possibly fit into it.  When the ice melts it dilutes the flavours and can ruin a G&T, and the more ice you put into the glass, the slower it melts. We love a 50ml shot of Pink Pepper Gin and roughly twice the amount of premium tonic. And – experiment with garnishes! Try something herbal, a bay leaf or sprig of rosemary for example. Citrus is also good – pink grapefruit or a slice of lemon.

French 75 gin cocktail

French 75, also called a 75 Cocktail, or in French simply a Soixante-Quinze is a classic gin cocktail. It is named for the French 75-millimeter gun used by Allied troops, including, according to one story, Capt. Harry S. Truman.

Ingredients: 1 tablespoon sugar syrup, 1 tablespoon fresh lemon juice, 50ml( 1oz) gin, Champagne, lemon twist (optional).

Pour the lemon juice, sugar syrup and gin into a cocktail shaker then fill up with ice. Shake well then strain into a champagne flute. Top with champagne, leave to settle (as it will bubble up) then fill up with more champagne. Swirl gently and garnish with a strip of lemon zest if you like.

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Three delicious French brandy cocktails based on three iconic women whose history is tied to that of France…

The Zelda cocktail

Named after the iconic flapper and author Zelda Fitzgerald, wife of F Scott Fitzgerald, who spent much of her life in France.

A reimagined French Sidecar cocktail that uses apricot brandy (which pairs well with Bardinet brandy) and is topped with sparkling wine or champagne – which seems de rigeur, given Zelda’s zest for life.

50 ml Bardinet Brandy
25 ml Apricot Brandy
¼ teaspoon Orange Juice or Orange Blossom Water
Prosecco (or Champagne if you want to add some further French flair)

Garnish: Zest of an Orange
Glass: Champagne flute

Wet the rim of the glass with apricot brandy, then dip into the sugar. Add the Bardinet, apricot brandy, orange juice (or blossom water) in a shaker, add ice and shake until chilled. Pour into the glass then top up with prosecco or champagne and stir gently. Peel a long strip of orange peel and place in glass.

The Coco cocktail

Named after legendary French designer Gabrielle Chanel who created the flapper’s uniform of drop waisted skirts, shorter hem lines, cloche hats, and loads of pearls.

The iconic black and tan Chanel shoe is the inspiration behind this drink which brings together two classic brandy cocktails, The Brandy Alexander, and Brandy Flip.

50ml Bardinet Brandy
25 ml Brown Creme de Cacao
25 ml Cold Espresso Coffee
One egg (optional) or use two tablespoons of egg white substitute such as Aquafaba
Optional: 12.5 ml demerara sugar syrup or white sugar (if you like your cocktails a bit sweeter)

Cocoa powder to garnish
Glass: Coupe or Martini

Add ice to the coupe glass to chill and set aside. Add all the ingredients to a shaker – make sure the espresso is cold or it will cook the egg! Without adding ice, shake vigorously for thirty seconds. Add two cubes of ice, then shake as hard as you can. Double strain the cocktail into a coupe or martini glass.  Garnish with a dusting of cocoa powder on top.

The Josephine Cocktail

Named after Josephine Baker – the fabulous, free-spirited entertainer who took France by storm in the 1920s.

Inspired by the classic Vieux Carré cocktail, this simplified version draws on a delicious combination of brandy and cherry. The cherry syrup pays tribute to Josephine’s work with the Red Cross and the Resistance during the French occupation. The large single ice cube represents the one and only, larger than life star.

50 ml Bardinet Brandy
25 ml Cherry Liqueur
12.5 ml Bénédictine
1 teaspoon of Cherry Syrup (from a jar of Maraschino cherries)

Garnish: 1 Maraschino cherry
Glass: Rocks glass

Add all the ingredients to a mixing glass. Add ice. Stir to chill and dilute. Strain into a rocks glass with one big ice cube. Garnish with a Maraschino cherry.

Cocktail recipes by Susan L. Schwartz, Paris-based lifestyle writer for Bardinet…

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My neighbour Madame Bernadette loves a party. Every year she invites her friends to a feast at her home. One of her favourite ice breaker drinks is a fruity calvados punch – guaranteed to blow your socks off.

Take it from me, a couple of hours – you and your guests will be sock-less, and smiling.

Calvados apple punch for a party

Just mix together

1 litre of white rum
1 litre of apple juice
40 cl of Calvados
1 litre of orange juice
Ice cubes

And serve with a smile

Fruity and sparkling

If you like your Calvados cocktail to be effervescent and fruity, these mixes are fabulous:

6cl Champagne
4cl Calvados
6 cl cranberry juice

1 part Calvados
1 part strawberry liqueur
5 parts Champagne

More cocktail recipes

7 classic French cocktails

Liqueur 44, an ancient recipe that uses coffee – or chocolate! One to make 44 days before you want to drink it!

The art of French apero

Champagne cocktail recipes

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The tradition of Thanksgiving in both America and Canada is linked to the early British and French settlers who journeyed to the  Northern American continent. The first arrivals from Europe were in fact French. They arrived some 50 years ahead of the Mayflower Pilgrims despite the myths that claim the English pilgrims were first. We’ll be celebrating the day with French wine, and here’s our guide to French wine for the Thanksgiving Dinner…

Thanksgiving in America – The French Connection

The Smithsonian Magazine states that the first settlers were French Huguenots driven from France by religious persecution. They landed in Florida in 1564. The Pilgrims arrived in 1620.

The French arrivals held a service of ‘thanksgiving’. The Spanish also arrived before the English and set about the continued persecution of the French non-Catholic emigrés with the result that they were overlooked by history.

Thanksgiving now, as then, is an expression of gratitude for America’s bounty and promise. It’s a more important holiday than Christmas for most Americans.

Guide to picking wine for Thanksgiving dinner

Well for starters, we think it should be French wine in memory of those early settlers.

If you’re serving appetizers and cheese to nibble on before the big meal, Champagne is ideal as a standalone of paired with creamier cheeses. We also recommend Chardonnay or Côteaux Bourguignon if you’re serving cheesy dishes.

When it comes to the main meal, rich Turkey dishes pair well with red wines, especially from the Rhone Valley and Burgundy. On the East Coast, shellfish is a popular main dish. Pair lobster and crab with Champagne or a fresh, fruity white. If you’re going for a beef dish, you can’t go wrong with a ruby red Bordeaux. And for fish dishes, try a refreshing Sauvignon Blanc, though if you prefer red, a bright floral red goes well with fish like tuna and salmon. It also goes well with creamy cheese like Brie and Camembert.

For dessert, if you’re having pumpkin pie, a light white from Alsace pairs perfectly, Gewurtztraminer for instance, or a Chardonnay.

If you only choose one wine though make it sparkling! Champagne or Vouvray pair well with every course of the meal – from appetizers to dessert.

Rosé wine, the taste of summer in France

How to drink pastis

How to make creme de menthe

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The Loire Valley is famous for its castles, formidable witnesses to the history of France. The Loire river from which the region takes its name, is the longest river in France, flowing for a whopping 1,000km. And alongside the castles that often sit on the banks of this mighty river you will find the region’s second claim to fame – some of the most important vineyards of France.

The longest vineyard in France

Wine has been produced in this area for around 2000 years. With more than 55,000 hectares of vineyards and some 800 kilometres of wine routes, the Loire Valley is France’s longest vineyard. It’s the third largest wine region in France (Bordeaux and Languedoc-Roussillon are bigger). And more than 300 million bottles of wine are produced from Loire Valley grapes each year.

There’s much diversity to the soil and climate in the Loire Valley. Even the tides of the River Loire can influence the terroir. There’s no equivalent word in the English language for terroir, it refers to the natural environment in which wine is produced. There are five types of vineyard along the river, and each have their own characteristics. The vineyards of Nantes have an oceanic climate. But as you cross country to the vineyards of Anjou, Saumur and Touraine the climate feels more continental with the warmest summer distinguishing the wines of Centre-Loire. The diversity of the terroir is reflected in the wines that are produced here. Red, white, rosé and effervescent crémants – both white and rosé.

Cabernet franc, chenin, sauvignon…

More than 20 types of grapes grow in the Loire. Cabernet Franc established in the 11^th century is the most popular red grape grown. There’s also Chenin, a regional variety which until the 16^th century was known as Plant of Anjou. And of course there is sauvignon. The River Loire flows across France, and the soil has differences in all of the wine growing regions along its banks. So, because of the diversity of the soil types in the Loire Valley, grape varieties form a very big family. Each time, they adapt to the soil and to the terroir on which they are planted, and are usually vinified separately.

There are plenty of star wines in the region. Saint-Nicolas-de-Bourgueil, grown in the town of the same name, and produced with Cabernet franc, is known for its aromas of red fruits, raspberry, cherry and blackberry. The Chenin-based Vouvray wines, produced in Touraine, recognisable by their brilliant golden colour, are made in both still and sparkling form. Then there’s Chinon, produced between Saumur and Tours, and Muscadet sur lie, the star of the vineyards of Nantes.

Wine, cuisine and castles

When King Francis built the Chateau of Chambord 16th century, he also introduced Romorantin vines from Burgundy to the vineyards. To this day the grapes still grow at Chambord. Chenonceau, the legendary castle which sits across the River Loire, gave its name to Touraine-Chenonceaux wines, lively whites and intense reds with aromas of black fruits. In Azay-le-Rideau sip Touraine-Azay-le-Rideau wines, either the fresh whites with citrus notes or pale rosés. And in Amboise enjoy the Touraine-Amboise wines. Some castles even produce their own wines, such as Rivau, Brézé and Brissac.

The cuisine of the area is delicate and distinguished. And wine plays a big part both in the cooking and the enjoyment of food. There’s a perfect Loire Valley wine for fish and seafood, for veg dishes, cheese and meat, as well as for dessert.

More than 1000 vineyards are open to the public where you can tour cellars, vineyards, enjoy wine tasting and meet the producers.

Wines of the Rhone Valley

Wine lovers Guide to Bordeaux

Guide to Armagnac, the spirit of Gascony

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