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AU COURANT —Spring 2018 Special Edition Château de Carneville Grants & Preservation Trends 2018 Grants | Young Owners Rise to the Challenge | Dîner des Mécènes Stéphane Bern & Jean d’Haussonville | French Literary Award | Education —Message from the Chairman Vive l’amitié franco-américaine ! I was thrilled to be at the Welcome Ceremony for President Thanks to Yann Coantalem, Board Member of French Heritage Emmanuel Macron of France on the White House South Lawn on Society, who submitted my name to the French Embassy for atten- April 24th, 2018. It is not every day that one gets an invitation to the dance at this welcome to President Macron, I was honored to attend White House! This was the first official state visit of a foreign dig- this impressive ceremony as your Chairman of French Heritage nitary to the White House in President Donald Trump’s presidency. Society. It was full of pomp and circumstance and the inspiring music No matter what each nation’s political agenda is, this warm welcome of our military bands. Yann and I stood on the side of the lawn with was an admirable display of Franco-American friendship. I was proud the French Embassy attendees. I was so happy to have been adopted to be there holding miniature flags of each country as proof of our by France for this special day. Vive l’amitié Franco-Américaine! countries’ mutual affection. From the time of the American Revolution to the Battle of Normandy, France and America have been allies. French Heritage Society cel- ebrates this friendship. FHS not only restores bricks and stones in both France and throughout the USA in French inspired buildings, but we equally support student exchange between our two countries. Elizabeth Stribling, Chairman Friendships are forged through both restoration projects and summer French Heritage Society internships. These meaningful, and in some instances transforma- tive, foreign exchange contacts are just as important to us as beauti- ful restored walls or gardens. At French Heritage Society, we try to forge a better understanding of our respective cultures. —1 James Brooks Jr., Elizabeth Stribling, Yann Coatanlem (back row) at The White House —Message from the President For the veteran of saving the cultural heritage that I am, how much the sixties and the beginning of the seventies, when high quality Old Stones and Young Ideas this world has changed in half a century! historical heritage was sacrificed in the name of modernity and also to make easy money. In May ‘68, my baby-boomer generation spoke extravagantly with iconoclastic slogans that sometimes had the edge of genius. Among 50 years later, how all that has changed for the better. Stéphane the pearls of the time: “run comrade the Old World is behind you.” Bern, journalist and popular and iconoclastic columnist, within a Everyone could interpret the slogans in their own way, the general two-month span appeared on the covers of both the weekly maga- theme was to kill the ancient world to release energy, and “enjoy zines Le Point and then Paris-Match, with the same theme “I, like a without limits” ... modern-day Zorro” will save the heritage of France ! So, yes, really the world of heritage was truly the old world, to be Admittedly, he is allowed this immodesty because he has the ear of discarded ... Old stones and old people who occupied them, every- the Prince of the Elysée, Emmanuel Macron, who gave him the task thing smelled of mothballs and it was time to get rid of them, or at of bringing about this noble goal. By the way, the French President, least of get away from them ... just as iconoclastic, is certainly the first President of the French Republic to openly display, since his inauguration in May 2017 in This yearning for freedom was so universal that even Georges front of the Louvre, a Mecca of French Heritage under royalty as Pompidou, the Prime Minister on the other side of the barricades, a well as under the Republic, his attachment to the heritage of France “normalien” steeped in ancient culture, ostensibly turned his back and his commitment to defend it, as well as the whole European her- on the “France of yesteryear”, that of cheeses and wines, perfumes itage as a shared culture and history. He therefore made Stéphane and terroirs, to embrace modernity without nuance in all its aspects. Bern his “missi dominici” to save the Heritage of France. On both sides of the barricades, everyone lived in an illusion, and All this is not just a “gesture” by exceptional figures. This is the tide found common ground in the end in the rejection of the past. turning. This is what the veteran that I am has noted with relish. 50 years later we have turned away from the atmosphere of “old 50 years later how the world in general, and the world of heritage stones, old people” to enter that of “old stones-new ideas, and gen- in particular, have changed! The sweeping aside did take place, the eral solidarity.” old-timers (we post-war baby boomers) have grown old physically, but intellectually and morally we have metamorphosed, we have rec- For lovers of old stones, especially my generation, it is Christmas onciled ourselves with the past because we have rediscovered it with every day .... Because every day a new idea surfaces and the cre- new eyes, freed from the codes of the past. And now we pass it on ativity dreamed of in our youth seems to be multiplying today. to the world of thirty-somethings, very different from us because of Everywhere today young people in their thirties, at ease on the web the technological innovations they use for a “new deal” for heritage. like an old squire who knows all the nooks and crannies of his old stones, invent new concepts to create enthusiasm and solidarity Let’s measure the “gust of youthfulness” experienced in the world of to save and give new life to these old stones. “I love my heritage”, cultural heritage. When Eric Mansion-Rigau, renowned scholar and “Adopt a château”, “Patrivia” and “Dartagnans” are innovative heritage specialist, released his book The Life of Châteaux, Development initiatives that create new avenues, generating income to restore and and Uses of Private Châteaux in Contemporary France: Adaptation and support heritage in “the spirit of the times,” while giving a refreshing Conversion Strategies, (1999) he described a world of the old, in stones boost to these old monuments, referring to today’s revered values, and in arteries, nostalgic for a bygone era, reluctant to enter a new new mantras of “living together”, sharing but also associated with The 13th-century Château de La Mothe-Chadeniers, purchased for 500,000 euros by 6,500 internet users. It took just 80 days to raise the needed funds with this innovative campaign to save heritage in peril. world, a world of openness and sharing in which they had already financial viability ... been invited, as of 1924, by the founder of La Demeure Historique, Joachim Carvallo. The new generation of “owners / entrepreneurs” approach the issue of heritage with a new spirit and tools that their predecessors did not Yes, we, the young people of the sixties, turned our backs on this old benefit from. Finally, after the decadence, the rebirth? world, very old-fashioned in our eyes, with its circles and old-fash- ioned clubs, its dusty châteaux, its old stones that no longer made us dream, as they were engulfed in a world of conventions and con- straints that saturated us. Even the Pompidou generation, with their degrees from Normale Sup and / or ENA, was working to torpedo these old stones in the name of modernity, profitable business, in the spirit of the so-called Denis de Kergorlay “Gaullism real estate,” that destroyed so much in so little time. It was, to give them the benefit of extenuating circumstances, a gen- eral movement in Europe and in the world: never was so much de- stroyed in Europe, in peacetime, then in these years at the end of Translated from French by Karen Archer —2 —3 —Table of Contents LA BOUTIQUE ARLAUX Champagne time in Paris 01 Message from the Chairman 02 Message from the President 05 Table of Contents Events 06 Dîner des Mécènes 08 Dîner des Mécènes - The Ritz 09 Dîner des Mécènes - Charitybuzz 10 Stéphane Bern 12 Jean d’Haussonville Preservation Trends 14 Passing the Torch—A New Generation of Châteaux Owners Grants 18 2018 Grants in France 23 2018 Grants in the U.S. Education 24 Student Program 26 Literary Award Cultural Trips 30 Trip to Bordeaux 31 Trip to Savannah & Beaufort Past National & Chapter Events 32 Past National Events 34 Past Young Friends Circle Events 37 Past Chapter Events The maison Arlaux, famous for its elegant champagnes, has just opened its new boutique in the heart of Paris, an enticing place to indulge in the French life style. 44 Salon du Patrimoine / Corporate Patrons Located at 350 rue Saint-Honoré, Paris 1er, near the Place Vendôme, the Arlaux boutique offers delicious gourmet food, chocolates, biscuits, elegant champagne glasses, tableware and, of course, the Arlaux Champagnes. Upon reservation, the shop turns into a tasting workshop for groups of 5-10 people. Discover the history of Champagne, wine making and the art of tasting with three different cuvées from the Arlaux winery. FHS Members and Au Courant readers can purchase the curée spéciale “Dîner des Mécènes” champagne served at the Ritz Paris for the dinner on May 28, 2018. With the first purchase, you will receive as a gift the limited edition French Heritage Society champagne stopper.
Recommended publications
  • 250 Years Since the First Rosé Champagne

    250 Years Since the First Rosé Champagne

    250 years since the first rosé champagne Ruinart, the first established Champagne House, founded in 1729, has been shipping rosé champagne since 1764. The House’s account book is the proof. On 14 March 1764, it is written that there was a shipment of «a basket of 120 bottles, 60 bottles of which were Oeil de Perdrix». What is the connection between birds of the Gallinaceae family and the early history of the oldest Champagne House? In fact, the term «Oeil de Perdrix» means a colour which could be described as a delicate pink with coppery reflections. There’s no longer any doubt. Ruinart shipped its first bottles of rosé champagne in 1764. 250 years : such a fabulous anniversary in so many ways, an historic date which links Ruinart forever to the history of champagne. The account books, various correspondence and the accounts of the heads of the House have allowed us to discover a multitude of varieties and oenological trials in search of taste, flavour and the ideal colour. What was in all probability a rosé from maceration at the beginning would then evolve to become a blended rosé. Ruinart explored various ways of obtaining a coloured champagne, for example by using the colouring of some elderberries. The palette of colours for these wines was very large. There were a number of terms to define them in French: roset, oeil de perdrix, rozet, paillé (straw), clairet (pale wine) and even cerise (cherry). Towards the end of the 18th century, the expression «Oeil de Perdrix» disappeared in favour of names closer to those we use: rozet and then rosé.
  • Radio Guest List

    Radio Guest List

    iWineRadio℗ Wine-Centric Connection since 1999 Wine, Food, Travel, Business Talk Hosted and Produced by Lynn Krielow Chamberlain, oral historian iWineRadio is the first internet radio broadcast dedicated to wine iWineRadio—Guest Links Listen to iWineRadio on iTunes Internet Radio News/Talk FaceBook @iWineRadio on Twitter iWineRadio on TuneIn Contact Via Email View My Profile on LinkedIn Guest List Updated February 20, 2017 © 1999 - 2017 lynn krielow chamberlain Amy Reiley, Master of Gastronomy, Author, Fork Me, Spoon Me & Romancing the Stove, on the Aphrodisiac Food & Wine Pairing Class at Dutton-Goldfield Winery, Sebastopol. iWineRadio 1088 Nancy Light, Wine Institute, September is California Wine Month & 2015 Market Study. iWineRadio1087 David Bova, General Manager and Vice President, Millbrook Vineyards & Winery, Hudson River Region, New York. iWineRadio1086 Jeff Mangahas, Winemaker, Williams Selyem, Healdsburg. iWineRadio1085a John Terlato, “Exploring Burgundy” for Clever Root Summer 2016. iWineRadio1085b John Dyson, Proprietor: Williams Selyem Winery, Millbrook Vineyards and Winery, and Villa Pillo. iWineRadio1084 Ernst Loosen, Celebrated Riesling Producer from the Mosel Valley and Pfalz with Dr. Loosen Estate, Dr. L. Family of Rieslings, and Villa Wolf. iWineRadio1083 Goldeneye Winery's Inaugural Anderson Valley 2012 Brut Rose Sparkling Wine, Michael Fay, Winemaker. iWineRadio1082a Douglas Stewart Lichen Estate Grower-Produced Sparkling Wines, Anderson Valley. iWineRadio1082b Signal Ridge 2012 Anderson Valley Brut Sparkling Wine, Stephanie Rivin. iWineRadio1082c Schulze Vineyards & Winery, Buffalo, NY, Niagara Falls Wine Trail; Ann Schulze. iWineRadio1082d Ruche di Castagnole Monferrato Red Wine of Piemonte, Italy, reporting, Becky Sue Epstein. iWineRadio1082e Hugh Davies on Schramsberg Brut Anderson Valley 2010 and Schramsberg Reserve 2007. iWineRadio1082f Kristy Charles, Co-Founder, Foursight Wines, 4th generation Anderson Valley.
  • The Beverage from France That Conquered the World

    The Beverage from France That Conquered the World

    The beverage from France that conquered the world Without doubt, the history of champagne and sparkling wine is tied to France, and its origins to the northern French region of Champagne. England, however, was producing bottles strong enough to contain carbonated wines as early as the 17th century. In the interest of preserving trees, the use of wood in the process of making glass had been prohibited, and the glass resulting from the use of coal rendered dark, thick-walled bottles which naturally withstood greater internal pressure. Yet the starting point remains France, where the wine was most likely brought from and Champagne, from where it was later purposely ordered. Records remain of English-French wine trade. According to one plausible theory, the high sugar-contact wine was sealed and stored, after a noisy fermentation, in strong wooden barrels. When several years later the cork was removed, a sparkling, pleasantly-fragranced beverage was discovered. There is another legend, according to which the discovery of sparkling wine is connected with the late harvesting of the grapes. In the region near Johannesburg, a church belonging to, but located approximately 150 km from the archbishopric, had to wait for the bishop’s permission before harvesting. Riding on horseback, the messenger arrived three weeks late with the permission, but in the meantime, the grapes had over-ripened. Contrary to custom, the grapes were harvested anyway, producing a wonderful, bubbly wine-consumed as a magic elixir. It is likely that France has been storing and fermenting wine in barrels or bottles since the 16th century.
  • The Liquor Industry 345

    The Liquor Industry 345

    THE LIQUOR INDUSTRY 345 TABLE 38. WINE EXPORTS AS SHOWN BY THE REPORTS OF THE BUREAU OF FOREIGN AND DOMESTIC COMMERCE, FISCAL YEARS 1901 TO 1925, INCLUSIVE 346 STATISTICS OF THE LIQUOR INDUSTRY TABLE 39, WINE IMPORTS AS SHOWN BY THE REPORTS OF THE BUREAU OF FOREIGN AND DOMESTIC COMMERCE, FISCAL YEARS 1901 TO 1931, INCLUSIVE THE LIQUOR INDUSTRY 347 TABLE 40. APPARENT CONSUMPTION OF WINE IN THE UNITED STATES, FISCAL YEARS 1912 TO 1932, INCLUSIVE TABLE 41. INTERNATIONAL TRADE IN WINES 1930 (In thousands of gallons) * Estimated. f Less than 1,000 gallons. Source: International Yearbook of Agricultural Statistics. SELECTED BIBLIOGRAPHIES * YEASTS AND FERMENTATION AHRENS. Das Gahrungs-Problem. In Sammlung Chemischer & Technischer Vortraege. Vol. II. Stuttgart, 1902. ALLEN, PAUL W. Industrial Fermentation. New York, 1926. BITTING, K. G. Yeasts and Their Properties. (Purdue Uni- versity Monograph Series, No. 5.) BUCHNER, E. H., and M. HAHN. Die Zymase Gahrung. Miinchen, 1903. EFFRONT. Biochemical Catalysts. New York, 1917. GREEN-WINDISCH. Die Enzyme. Berlin, 1901. GUILLIERMOND, A. The Yeasts. New York, 1920. HANSEN, E. CHR. Practical Studies in Fermentation. London, 1896. HARDEN, ARTHUR. Alcoholic Fermentation. London, 1923. HENRICI, A. T. Molds, Yeasts, and Actinomycetes. New York, 1930. JORGENSEN. Micro-Organisms of Fermentation. London, 1900. KLOECHER. Fermentation Organisms. London, New York, 1903. LAFAR. Technical Mycology. London, 1910. MAERCKER. Handbuch der Spiritusfabrikation. Berlin, 1908. MATTHEWS, CHAS. G. Manual of Alcoholic Fermentation. London, 1901. OPPENHEIMER. Dis Fermente. Leipzig, 1913-29. RIDEAL, SAMUEL. The Carbohydrates and Alcohol. London, 1920. *The student will find directions to further bibliographies on all of the topics included here, except whiskey, in: West and Berolzheimer.
  • A Case of Champagne: a Study of Geographical Indications Tim Jay Bond University, Tim Jay@Bond.Edu.Au

    A Case of Champagne: a Study of Geographical Indications Tim Jay Bond University, Tim [email protected]

    Bond University ePublications@bond Corporate Governance eJournal Faculty of Law 7-15-2013 A case of champagne: a study of geographical indications Tim Jay Bond University, [email protected] Madeline Taylor Follow this and additional works at: http://epublications.bond.edu.au/cgej Part of the Food and Drug Law Commons Recommended Citation Jay, Tim and Taylor, Madeline, "A case of champagne: a study of geographical indications" (2013). Corporate Governance eJournal. Paper 29. http://epublications.bond.edu.au/cgej/29 This Special Issue is brought to you by the Faculty of Law at ePublications@bond. It has been accepted for inclusion in Corporate Governance eJournal by an authorized administrator of ePublications@bond. For more information, please contact Bond University's Repository Coordinator. A case of champagne: a study of geographical indications Abstract SPECIAL ISSUE: FOOD LAW & GOVERNANCE The urgency of securing food supply has increased dramatically in a period when the GFC, environmental degradation, global warming and the rapid increase in industrialised food production has revealed the fragility of the world’s food production systems. In July 2012, Australia published its first Green Paper on food security. noting; ‘in the next 30 years the world will have to produce 70% more food to feed the world’s growing population’.[1] In the same month, the US Congress commenced a legislative debate about policy directions and public funding through taxation for farm subsidies to American primary producers. In May 2012, The aC nadian government introduced the first National Food Strategy, to manage failures of the social security system to provide adequate and nourishing food to around 800,000 Canadians.
  • THE ATLAS COLLECTIONS VOLUME 1 Dear Guests

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    THE ATLAS COLLECTIONS VOLUME 1 Dear Guests, Welcome to ATLAS - a labour of love that honours my grandfather, CS Hwang, the late founder of Parkview Group, and the beautiful space he created in which ATLAS resides. It is our hope that your experience at ATLAS reflects the passion and attention that has gone into every aspect of its creation. A grand and beautiful space, we invite you to unwind, enjoy, celebrate and indulge as our talented and dedicated ATLAS team makes you feel most welcome and at home. The ATLAS Collections feature two of the world’s most remarkable physical collections of Gin and Champagne. Building the ATLAS Collections was a monumental task which took over two years to curate and assemble. We are also delighted to feature a selection of rare and exceptional still wines and whiskies from my own family’s private cellar, which for the first time since its inception almost 40 years ago, has been opened especially for our guests at ATLAS. Building upon the modest collection of wines started by my grandfather, the Parkview Family Cellar found a permanent home in 1989 with the opening of the Parkview Group’s flagship property, Hong Kong Parkview. Initially consisting of a small collection of 50 bottles of right bank Bordeaux wines, the collection grew steadily under the stewardship of my uncle, George Wong, and his son Alex. By 2000, the collection was at 3,000 bottles and has now expanded beyond the right bank to other regions in France and the rest of the world. Currently, the collection stands at 50,000 bottles of fine wine and over 10,000 bottles of whiskey acquired through reputable merchants, auctions, and numerous trips to the wineries and distilleries where suppliers have now become close friends, ensuring that the family always has access to the finest and rarest bottles.
  • Wine List Intro.Docx

    Wine List Intro.Docx

    Supplement to Wine & Gastronomy Catalogues This book list, together with my Wine & Gastronomy Catalogues (1996-2002) represents, to the best of my reconstructive ability, the complete collection built over a roughly twenty-year period ending in 1982. The Wine & Gastronomy Catalogues had been drawn from books that suffered fire and water torture in 1979. The present list also includes books acquired before and after that event, while we were living in Italy, and before I reluctantly rejected the idea of rebuilding the collection. A few of these later acquisitions were offered for sale in the catalogues, but most of them remain in my possession. They are identified here with the note “[**++].” The following additional identifiers are used in this list: [**ici] – “incomplete cataloguing information” available – “short title” detail at best. All of these books were lost or discarded. [**sold] – books sold prior to the Wine & Gastronomy series, including from my Catalogue 1, issued March 1990. [**kept] – includes bibliographies, reference books, and books on coffee, tea and chocolate, and a few others which escaped inclusion in the catalogues. All items not otherwise identified were lost or discarded. The list includes a number of wine maps, but there were a few others for which there wasn’t enough information available to justify inclusion. To the list of wine bibliographies consulted for the Wine & Gastronomy catalogues, I would like to add the extensive German bibliography by Renate Schoene, first published in 1978 as Bibliographie zur Geschichte des Weines (Mannheim, 1976), followed by three supplements (1978, 1982, 1984), and the second edition (München, 1988).
  • SOMMELIER RECOMMENDATION Our Team of Sommeliers Are More Than Happy to Share Their Most Recent Discoveries in the World of Wines

    SOMMELIER RECOMMENDATION Our Team of Sommeliers Are More Than Happy to Share Their Most Recent Discoveries in the World of Wines

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  • A Strange Story: When Crisis Leads to Wealth—The Institution of Champagne Wine As a Luxury Good

    A Strange Story: When Crisis Leads to Wealth—The Institution of Champagne Wine As a Luxury Good

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  • SOMMELIER RECOMMENDATION Our Team of Sommeliers Are More Than Happy to Share Their Most Recent Discoveries in the World of Wines

    SOMMELIER RECOMMENDATION Our Team of Sommeliers Are More Than Happy to Share Their Most Recent Discoveries in the World of Wines

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  • Saint-Emilion Is the Oldest Wine Area of the Bordeaux Region. The

    Saint-Emilion Is the Oldest Wine Area of the Bordeaux Region. The

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  • Tasting the Stars

    Tasting the Stars

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