SAINTES MARIES DE LA MER - 15 / 18 août 2017 

Marché des producteurs de Camargue  /  Camargue producers market. 

Participations dans les manifestations en France et Etranger. Exhibitions in France & abroad. 

Vinexpo Bordeaux, Prowein Düsseldorf, Hofex Hong Kong, French May Hong Kong, Apéritif à la Française, Sopexa, partenaire Consulat de France à Hong Kong, Camargue Gourmande Arles, Wine & Dine Hong Kong, Wine Luxe Ritz-Carlton Hong Kong etc ... 

Blog: "Le Coeur au ventre". 

Réception à Hong Kong 

Article du journal Marvellous Provence

News

guishu wineA unique new wine, Le Guishu, based on fermented rice has just been launched. But in spite of the name, it's not from the Far East. Instead, Le Guishu is made in France using rice grown in the Camargue.

The man behind the idea is the Bordeaux-based wine-maker Olivier Sublett, inspired by his Chinese fiancée, Yuan Guizhi.

He bottled this first batch in January 2016. It's a trial run of just 36,000 bottles but production will increase dramatically if the idea takes off.

 

We sampled Le Guishu this week at a private tasting in Jean-Luc Rabanel's Michelin-starred restaurant, L'Atelier, at the Feria du Riz in Arles. Pictured below (left to right): Yuan Guizhi, Olivier Sublett and Jean-Luc Rabanel.

It comes in three variants. All of them are very different from each other. And none of them tastes at all like Chinese rice wine or Japanese sake.

Le Sec, a crisp dry white with a hint of lychee and grapefruit, was our favourite, though it does cheat slightly by incorporating 20% white wine, from Charente. Monsieur Sublett hopes to source a Camargue wine to use next time round.

guishu wine launchLe Non Filtré is a full, golden yellow wine based entirely on rice and resembles a Canadian Ice Wine, while L'Umani is a deeper, complex amber yellow and sweeter on the palate.

L'Umani found surprising favour with the Chinese, winning a prize this year at the International Wine competition of Hong Kong and China.

Quite a compliment considering that the orientals have been producing rice wine for over 9,000 years.

You can read more about Le Guishu and where to buy or try it here.

 
 
 
 
 
 
 
 

Tom Garcia (à gauche) a dessiné les étiquettes des bouteilles d'Olivier Sublett, qu'il a mis en relation avec le chef Jean-Luc Rabanel.PHOTO CH.V

Olivier Sublett et sa compagne devant les établissements du chef Jean-Luc Rabanel.PHOTO VALÉRIE VREL

 

South China Morning Post

How a self-proclaimed ‘arrogant’ Frenchman added European twists to Chinese rice wine

Interview avec le South China Morning Post (25 juin 2016)
Interview avec RTL (15 juin 2016)

                Article du Journal Sud-Ouest du 26 mai 2016

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