Hotel Novotel Reims Tinqueux
Route de Soissons
TINQUEUX
51431 TINQUEUX
FRANCE
Tel (+33)3/26081161
Fax (+33)3/26087205
E-mail H0428@accor.com
La Maison Veuve Ambal : les bulles en héritages
Installée à Montagny-les-Beaune depuis 10 ans, la Maison Veuve Ambal met des bulles dans son vin pour vous offrir un crémant savoureux. Découverte d'une maison créée en 1989 à Rully.
L'abus d'alcool est dangereux pour la santé, à consommer avec modération.
Crédit musique : Josh Woodward - Only Wispering - Fools Gold
champagne martel par vinmedia
vincent rapeneau dirige les maisons de champagne de cazanove, g.h. martel et le château de bligny. symbole de la famille rapeneau est l'aigle royal.
Champîonnats Régionaux de patinage synchronisé 2019 - équipe Préjuivénile illusion 1er skate
Champagne Henri Abelé - Le Sourire de Reims 2003 - Brut Rosé
Champagne Henri Abelé - Le Sourire de Reims 2003 - Brut Rosé tasted by the Best Sommelier in the World Andreas Larsson.
Sweet Red Berries, Creamy Mousse, For Pinot Noir Lovers
Quite deep and intense colour here for being a rosé, however, it seems it has slightly rusted on the rim with a copper, golden tinge. So I suppose it has some age, also indicated from the bubbles that are quite integrated and fine. Very interesting nose, definitely complex, it is showing some age here, some maturity. I think aromatically this is more reminiscent of a red Burgundy than a Champagne. It is a lovely nose, finely spiced with some hints of ginger, raspberries, red cherry. It really keeps opening up and it displays a lot of those quite complex aromas. A certain maturity to it for sure, and a clear presence of Pinot Noir for sure. The palate is quite ample, and once again I would talk about a clear notion of Pinot; there is a phenolic presence, slight hint of tannin, but I think that the bitterness has gotten come evolution and development now. It is nicely integrated, but still a quite assertive, a broad shoulder in terms of Champagne. The fruit feels very ripe, like ripe, really sweet red berries. On the mid-palate it is really a rounded and smooth texture with a creamy mousse and goes for a long while as well. Really rich in structure, an opulent Champagne, for those who love Pinot Noir, big and bold Champagnes. I think for all lovers of Pinot Noir, this should be a really interesting drink.
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G.H. Mumm Cordon Rouge Grand Champagne | Wine Review & Bottle Design
Witness the striking new Champagne bottle of Mumm Grand Cordon that has no front label but instead a genuine red ribbon actually indented in the shape of the glass bottle, as a reinterpretation of the brand’s famous red cord.
And find out what the wine actually taste like, its rating and review.
Read more about this Champagne and my full tasting notes
Enjoy :-)
#tastingwithjulien
(LOU) en live (Aux Trois Baudets à Paris) - La prunelle de mes yeux
LOU en concert aux Trois Baudets à Paris ( 20/03/09)
En extrait: La prunelle de mes yeux( LOU sur le LP à paraître 2009)
En 1ere partie de Mendelson
Rejoignez LOU sur Facebook :
Sortie Détection n°6 Romaines et OR !
Salut a toutes et a tous ! Dans un premier temps, la vidéo se déroule dans le Var, cette partie a était filmée sur environ 6 mois, car je ne trouve que trés rarement des monnaies antiques, et j'ai donc décidé de vous faire un condensé de toutes ces monnaies trouvées sur plusieurs mois.
Dans un deuxième temps, je rejoint l'oncle dans le Tarn, ou nous avons trouvés a nous deux de bien belle trouvailles, je vous laisse découvrir tout ça... !
Musiques :
1 : Eudorix - Trust Me
2 : Durn - summer solace
Musiques Libre de droit
Bon visionnage !
Superbe sortie BWteam HD détection romain et fibule..
Une belle journée détection avec beaucoup de découverte de type gallo romain , je vous laisse découvrir cette vidéo et n'hésitez pas à la commentées(
detection normandie
J'ai créé cette vidéo à l'aide de l'application de montage de vidéos YouTube (
Guest house Les Bulles Dorées - Emission La Maison France 5 (extraits)
Lost In Champagne
It's been a LIFE LONG dream to visit the champagne region of France. Here's some interesting facts for you:
- The city is actually called Reims, don't search for champagne on a map because it originally had me go somewhere else completely.
- Driving isn't exactly EASY in this part of the world, but it's beautiful
- Champagne, AT THE DOMAIN, is incredible!
- Champagne houses prefer you drink their bottles warmer than they typically are served in America. Turns out, they are right! They taste MUCH better at around 55 degrees than they do at 40-45 which is what most places serve it. It's much more flavorful, less like a slushy.
- The weather is beautiful, but apparently not all the time, so we got very lucky.
We had a blast in this area... and here's our official take on the champagne.
- Ruinart: Great champagne! It lives up to the price they sell it for, and our tour guide was a cool guy. Definitely recommend stopping in for a tour if you can!
- Wafflart & Fils: We loved this! This was EXACTLY the type of place we wanted to find. Small production, still manually doing just about the entire process, and absolutely incredible champagne. We bought 3 bottles, our luggage didn't make it home so we'll see if we get to taste them someday, and if they held up.
Make sure you guys SUBSCRIBE for more - we are bringing out an entirely NEW channel soon as well.
- Click there and get reminders when we post new videos!
Camera:
G7x
Music:
DJQuads - Midnight Snack
DJQuads - Spring Feeling
The best way to pour champagne and beer
(1 Oct 2010)
Reims, Northern France - September 16th, 2010
1. Pan from a grape being cut to the bucket
2. Mid shot of workers
3. Various of workers cutting grapes
4. Pan from of the grapes to a worker walking off with a bucket
5. Wide shot of Pierre-Emmanuel Taittinger walking in Taittinger cellars
6. Mid shot of Pierre-Emmanuel Taittinger checking a bottle
7. Close up of Pierre-Emmanuel Taittinger checking a bottle
8. SOUNDBITE (French), Pierre-Emmanuel Taittinger, president of Champagne Taittinger
Champagne was born when monks from various abbeys in the Champagne region got interested in the process of second fermentation and at the time, they certainly benefited from the help of their friends, German brewers of beer, who knew well the use of yeasts, and we know that this fruitful exchange has allowed them to perfect the process of champagne making.
9. Wide shot of champagne bottles
10. Close up of a sign reading Comtes de Champagne - Blanc
11. Pan of champagne bottles
Reims, Northern France - September 16th, 2010
12. Wide shot of University of Reims, Research centre for physico-chemistry and food-processing biotechnologies
13. Set up shot of G�rard Liger-Belair, scientist
14. Wide shot of Gerard Liger-Belair, opening a bottle
15. Close up of the foam on the champagne bottle
16. SOUNDBITE (French), G�rard Liger-Belair, scientist
What I'm going to show you now, is the traditional way of pouring champagne as we do it in the restaurants, bars and clubs, at least in France.
17. Close up of champagne bubbles
18. SOUNDBITE (French), G�rard Liger-Belair, scientist
Now, what we will do, is that I'm going to show you another way of pouring, so we will now pour the champagne a little bit like we pour beer, so we are going to tilt the glass and we are going to pour champagne in the glass, as it is tilted, in a much more gentle way.
19. Close up of champagne bubbles
20. SOUNDBITE (French), G�rard Liger-Belair, scientist
The two ways of pouring could appear harmless but in fact they are not. When you pour champagne in a flute or a cup, you loose dissolved carbon dioxide. It is the dissolved carbon dioxide in the champagne that is responsible for the birth of bubbles, so if you want the effervescence to last as much as possible, you need to have as much dissolved carbon dioxide as possible after you have poured your glass. As a matter of fact, the beer-like way of serving allows the dissolved CO2 to be much more preserved during the pouring process.
21. Mid shot of G�rard Liger-Belair pouring champagne
22. Mid shot of the glass of champagne in front of the speed camera
23. Close up of the glass of champagne
24. Mid shot of the glass and the speed camera with bubbles
25. Close up of the champagne bubbles
26. SOUNDBITE (French), G�rard Liger-Belair, scientist
There has been a huge 'buzz' about this, as one says... It turns out that traditions and customs in the Champagne region and in France are actually not to serve champagne and effervescent wines like beer. Anglo-Saxon countries are very much less embarrassed to say it is good to serve champagne like beer, while in France, I would say that people didn't like it that much. But it is still a scientific fact; there is nothing terrible about it.
27. Wide shot of G�rard Liger-Belair in front of his computer looking at enhanced video of a champagne bubble
28. Close up of a champagne bubble on the computer
29. SOUNDBITE (French), G�rard Liger-Belair, scientist
One does not always drink champagne at the same temperature, so with this study, we also succeeded in showing that the more the champagne is served cold, the more it keeps its dissolved CO2.
Reims, Northern France - September 16th, 2010
32. Close up of the champagne glass
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Guest house Les Bulles Dorées - Emission La Maison France 5 (version longue)
Farah
Coupe des bulles Reims 2019. Catégorie R5 Poussin pour le CSG Colombes
Dam's - Il fait beau au Havre
Quelques footages du Havre montés à l'arrache ...
LA SHNECK - VERSET 1
Réal : BABYLONE PROD
LA SHNECK a.k.a GAVIN MEIDHU
Face B (Apollo Brown - Statistics)
DOWNLOAD LA SHNECK - EX NIHILO :
Elle n’a que trois ans, mais elle est déjà un prodige du patinage. Elle a conquis nos cœurs!
La fille a appris à patiner juste un an après avoir pris ses premiers pas. Et si elle continue comme ça, nous sommes certains qu’elle peut aller très loin. Considérant son talent à trois ans, nous croyons qu’elle pourra accomplir de grandes choses – peut-être une médaille d’or aux Jeux Olympiques en quelques années?
Posage de son Frapatek
Frapatek 21 juin 2008 fête de la musique