The Tasting Panel magazine

October 2012

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THE MESSAGE Languedoc's Man on a Mission D espite their remarkable quality and distinctiveness, Languedoc wines have never been an easy sell. The region is a challenging patchwork of soils and climates, mixes traditional varieties like Carignane, Grenache and Picpoul de Pinet with relatively new international varieties and many of the estates are small family affairs. Enlightening Americans to the fi ne distinctions between reds from La Clape and Saint-Chinian is no small feat, but one very tall man has taken on the task. Gérard Bertrand is a dashing ex-rugby star with roots in the vineyards of Corbières and a portfolio of wines that's gaining traction in the U.S., and he may just be for the Languedoc what Georges Duboeuf was for Beaujolais. His broad Gérard Bertrand portfolio of wines runs the gamut from sparkling Limoux to traditional regional blends from Corbières and Minervois and single vineyard fl agship wines like Le Viala from Minervois La Livinière. These days, Bertrand is spending a lot of time in the U.S. His wines are now distributed in 48 states by partners including Young's Market Company, Southern Wine & Spirits and Glazer's, and sales are picking up. Todd Smith, VP of wine programming for Young's Market says he's seeing triple digit growth for the brand over the last year in California. "My mission is to reveal the terroir of the South of France," Bertrand confi ded, "These days I live mostly on planes."— Tim Teichgraeber Gérard Bertrand has his roots in the vineyards of Corbières and a portfolio of Languedoc wines that's gaining traction in the U.S. Bigger Sips in Boston S urely a good move in a town where bigger portions are better, Boston's Legendary Restaurant Group opened Sip Wine Bar + Kitchen this summer, a wine bar/restaurant where pours range up to ten ounces. They do begin with a "sip" (two ounces for around $3) and include a generous glass of six ounces (instead of the usual fi ve-ounce pour), averaging $7 to $12. Owners Brad Dalbeck and Chris Damian put together Co-owner Chris Damian at Sip. 20 / the tasting panel / october 2012 a wine program to make wine "approachable." A modest menu allows customers to design their own meal-matching fl ights, with wines listed in categories that include Fruity, Buttery, Crisp, Spicy, Mellow and Big. Additionally, the restaurant will open any bottle if a patron commits to two glasses; any left over can be "specialed" at the bar the next day. Because it's located in the same building as the north tower of the Ritz-Carlton Residences, upscale locals are already treating Sip as their new living room, stopping in several times a week. —Becky Sue Epstein PHOTO: NAOMI KOOKER

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