BUVONS NATURE 2018
2018/11/24
Vin Naturel dans tous ses états
WINE
Natural Wine Tasting
MEALS
Festive Lunch
ATELIER
Meet the Grower
VOYAGE
Picnic
BYO
Paulée
主題六、勃根地的Sylvain Pataille與他所在的Marsannay
by 樂活 @ La Vie樂活
Marsannay位於夜丘最北邊葡萄酒產區, 是勃根地唯一一個可以兼容生產紅, 白, 粉紅酒的產區, 其多樣化風土成就了此地佳釀獨特而無法取代的風格，近年來更有諸多優秀酒莊開始注重風土條件、使用自然的方式釀酒，成就令人驚豔的Marsannay葡萄酒。你不能違抗大自然去改變年份、氣候與葡萄藤所帶來的風味，我們只能靜靜的等待發生；無需干預，這塊土地就已經擁有Marsanny最好的風味！
主題五、Supra, 喬治亞式的盛宴
by 新生活葡萄酒 @一號島廚房
喬治亞共和國是一個橫跨歐亞，位於高加索山脈南方的小國，也是世界最古老的釀酒國度。邀請您一同品飲三款喬治亞傳統陶甕酒，搭配喬治亞傳統小吃、音樂，一起在餐桌上，開心的聊聊天，也聽我們述說關於喬治亞，這個神秘小國最美妙的故事。
主題四、發酵。再生
by 喝 自然釀酒計畫 @Embers
喝 自然在2021年，以「發酵。再生」理念發想，策劃了三個不同主題的釀酒實驗計畫，將酒窖中剩餘的材料，透過原生酵母再發酵的歷程，融合轉化出唯有自然生命得以釀成的動人的滋味。
‧B&W 2021： 二番榨再生氣泡酒釀造計畫
‧Malikuda 2021：阿米斯牽手皮給酒釀造計畫
‧ReWine 2021：台灣水果皮給酒釀造計畫
☞了解 2021喝 自然釀酒計畫
主題三、就決定是你了，阿爾薩斯
by 是酒 @小驢館
位於法、德地界的阿爾薩斯一直帶著迷人的神秘色彩，歷史上分屬不同國家的領地，造就當地獨特的風土人情、也釀造出獨一無二的阿爾薩斯葡萄酒。多元的品種、地塊以及不同的釀造思考，使得這塊狹長型的產區成為自然派葡萄酒調色盤上繽紛的一塊，不論老少都想在這塊土地上釀造出屬於自然的風味，就來試試不一樣的阿爾薩斯吧。
主題二、自然的原點（11月14日）
by 維納瑞 @維納瑞酒窖
Jura這個法國最小也最古老的產區為何能在近年備受關注？他們做了甚麼？其實，他們甚麼也沒做！從Pierre Overnoy、Jean-Francois Ganevat、到Stephane Tissot，他們以最簡單的傳統方法來種植釀造，釀出的黃酒(Vin Jaune)更被認為是自然酒的最完美典範。萬流歸宗，甚麼才是葡萄酒最偉大的本質？Jura的酒有值得反覆咀嚼的真諦。
主題二、山麓美酒（11月13日）
by 維納瑞 @維納瑞酒窖
位於法國東部阿爾卑斯山腳的Savoie，面積僅約略大於它北邊鄰居的Jura 和西邊的Bugey，都是法國葡萄酒邊陲中的邊陲小產區。Savoie 的葡萄酒美味獨具、容易搭餐，加上近年來有志之士投入保留傳統與傳遞風土特色的釀酒理念，讓Savoie 這個小產區成為一流餐廳酒單上的必選必推之大紅星，也讓許多酒迷饕客們胃口大開、為之著迷。
六個自然派主題
專人導覽，每場40分鐘，品味自然酒的多元性
主題一、Gamaison-加美之家
by 詩人酒窖 @原味廚房 大安
歡迎光臨Gamaison - 加美之家！！這裡是以 Gamay 加美葡萄為主軸的風格之家；詩人酒窖選擇以自然派的哲理為出發，分屬於三個風味元素的五款加美葡萄酒，以展現加美多元多變的樣貌和魅力，在貼近日常生活的原味廚房裏，一同看見加美葡萄的不平凡。
"MEET THE GROWER" ATELIER
11:40-12:10
Dominique Derain
Domaine Derain/ Domaine Sextant
12:30-13:00
Adrien Berlioz
Domaine du
Cellier des Cray
13:20-13:50
Marjorie Gallet
Domaine Le
Roc des Anges
14:10-14:40
Thomas Carsin
Domaine du Clos de l'Elu
15:00-15:30
Benoît Chazallon
Château de la Selve
FEATURE ARTISANS
A list of distinguished winemakers and guests had joined us.
Adrien Berlioz
DOMAINE CELLIER DES CRAY
At the beginning of 2006, Adrien Berlioz took over the family estate: Cellier des Cray and has since made it one of the most prestigious domaines of Chignin. His wines speak volumes not only about the rich terroir but also for his sincerity and detail-oriented attitude.
Benoît Chazallon
Based in the Ardèche region, the 13th century hunting lodge Chàteau de la Selve had transformed itself into a biodynamic wine domaine with great reputation. Benoît took over winemaking in 2002 and, since then, has celebrated the unique terroir with his beautifully clean and exceptionally tasting wines.
Dominique Derain
A determined and leading Burgundy grower and producer. Previously a barrel maker, Dominique Derain decided to make wine In the 1980s. He purchased 5.5 hectares of vines in Saint Aubin and began the journey. His first vintage was in ’89 and the rest is pioneering the natural winemaking history. Certified Ecocert.
Marjorie Gallet
Establishing the domaine in Tautavel in 2001, Marjorie Gallet is renowned for two things: having been recognized by the most specialized sommeliers and Michelin-starred restaurants, and making the most distinctive Roussillon wines that deliver the sense of place. RVF speaks best of Rod Des Anges: "stunning wines, a phenomenal rise."
Thomas Carsin
Running his property in Saint Aubin de Luigné for a decade, Thomas Carsin was formerly a viticulture consultant who has advanced his knowledge of terroir in California and Provence. Domaine Clos de l'Elu holds a slightly experimental focus on drier wines, including weighty barrel-aged chenin and amphora-aged wine.
Ito Yoshio
Ambassador
Most notable in the community as the ambassador of RAISIN app, Ito is a guru on natural wine exporting. His company Oeno Connexion has been quenching the thirst of thousands natural wine enthusiasts in Japan and Taiwan.
Yusen Lin
Artisan
Professional wine author and instructor with sommelier certification and a degree in wine economy and management. Known by many as the best wine author in the Chinese language, Lin is a major player in the natural wine scene in China and Taiwan.
Yenchang, Su
Chef
As a food writer and Le Cordon Bleu-trained Chef, Su plays a key role in the farm-to-table movement in Taiwan. His cuisine has been heralded as festive, generous, and delicate.
PHOTOS of BUVONS NATURE 2018
One of the most acclaimed projects re-imagining old buildings in Taipei, Brick Yard 33 1/3 was formerly a club house for U.S. Military officers, advisors, and their dependents in Taiwan from the 1950s through the 70s.
Part of the largest remaining group of intact residences located in Mt. Yangming, the Bravo Hall used to be an indoor swimming pool.
Paulée pour Buvons Nature
Café de Lugano celebrated the Buvons Nature 2018 with a special eight-course paulée dinner, featuring provençal cuisines with Taiwanese inspiration and twist.
Studying at Institut Paul Bocuse and honing his skills at two-Michelin-starred establishments in Paris and Lyon, chef Leo Lin knows the drill of putting the reinvention of terroir on a plate.
TICKETING
/DAY-TIME GEAR/
USD 72 (NTD 2,200)
◣ Grand Tasting
◣ Lunch included
◣ Fair guide
◣ A take-home wine tasting glass
/ALL-DAY GEAR/
USD 150 (NTD 4,500)
◣ Grand Tasting
◣ Lunch included
◣ Fair guide
◣ A take-home wine tasting glass
◣ Paulée: BYO!! Each brings one bottle of wine for sharing
/ATELIER/
USD 12 (NTD 350)/per atelier
◣ A three atelier-exclusive sample wine tasting
◣ Meet the grower
◣ One could only buy atelier ticket(s) upon DAY-TIME GEAR or ALL-DAY GEAR being purchased
