During the ceremony, the jury awarded La Maison Cardinale a Gold Best Of Wine Tourism in the “Discovery and Innovation” category for its masterclass La Mélodique.

Later in the evening, it was also presented with a Global Best Of Wine Tourism Award, celebrating the creativity, commitment, and authenticity of the approach initiated by Caroline and Ludovic Decoster at their estate in the heart of Saint-Émilion.

La Mélodique, a unique experience where wine is brought to life through music

Designed as an encounter between wine and music, La Mélodique invites participants to explore wine as a language of its own, where each note becomes a sensation and each chord an emotion.

Here, there is no technical vocabulary—only the universal language of music, the language of a rock band.
Throughout a masterclass led by the Maison Cardinale team, participants listen to four iconic tracks, each paired with a specific vintage. These musical associations offer a new way to explore notions such as structure, tannin texture, or vintage characteristics, while delving into the story behind each wine.
Participants sharpen their perception, put words to their emotions, and experience wine as a true journey—both sensory and playful.

Book Your Experience

Winner of the Gold Best Of Bordeaux, La Maison Cardinale will now represent the Bordeaux metropolitan area in the global selection for the Global Best Of Wine Tourism Award, which honors the most outstanding experiences worldwide.

A huge thank you to the Great Wine Capitals network for their trust. We’re far from running out of ideas to fulfill our mission of daring to innovate to tell the story of our craft and our wines differently, and thus contribute to building the future of wines from Bordeaux and the world.

L’article La Maison Cardinale, winner of a Best Of Wine Tourism award! est apparu en premier sur La Maison Cardinale.

The event features a program of readings, meetings, book signings and wine tastings at La Maison Cardinale. This edition will bring together two major figures of the French intellectual and media landscape: Éric Fottorino and Guillaume Durand .

Their discussions will be moderated by Olivier Mony, literary critic and journalist for La Tribune Dimanche, Sud-Ouest and Livres Hebdo.

After the meetings, Caroline and Ludovic Decoster will welcome guests for a glass of wine at La Maison Cardinale, overlooking the vineyard theater.

Éric Fottorino | Des gens sensibles, Édition Gallimard

In his new novel, Éric Fottorino takes us back to the literary ferment of Paris in the 1990s.

Fosco, a 20-year-old novelist, sees his destiny turned upside down when he meets Clara, an influential press attaché, and Saïd, an Algerian writer hounded for his stance against religious fundamentalism.

Together, they form an inseparable trio, driven by friendship, love and the conviction that literature is bigger than life.

Thirty years on, Fosco looks back on those dazzling months when passion, danger and exhilaration were intertwined.

Fottorino has written a novel that is both intimate and political, driven by an unshakeable faith in the power of words and their ability to shed light on dark areas.

Born in Nice in 1960, Éric Fottorino is a journalist, former director of Du Monde and co-founder of the weekly Le 1.

He is the author of a prolific body of work published by Gallimard (Korsakov, Baisers de cinéma, Mohican…), which has won numerous awards including the Femina and the Prix des Libraires.

Guillaume Durand | Bande à part, Édition Plon

With Bande à part, Guillaume Durand composes a gallery of tender, incisive and sometimes disconcerting portraits of major political and cultural figures.

From Claude Lévi-Strauss to David Bowie, from Françoise Sagan to Isabelle Huppert, right up to the presidents of the Fifth Republic, he recalls his encounters with personalities who have shaped recent history.

His memories are interwoven with intimate, unexpected scenes: a summer lunch with Nicolas Sarkozy, a secret conversation with Brigitte Macron on the eve of a candidacy, the last meals shared with Mitterrand and Chirac…

Fragments that reveal what goes on behind the scenes, where the humanity of the powerful is revealed.

Guillaume Durand’s career as a journalist has spanned every facet of the profession: print, radio and television.

He has covered the war, presidential elections and major cultural debates, as well as hosting shows that have become cult favorites, featuring writers, politicians and musicians.

Practical information

Free admission, booking on the website

Duration of literary encounters approx. 3 hours

L’article Les Vendanges Littéraires est apparu en premier sur La Maison Cardinale.

Château Fleur Cardinale 2023 reveals itself in a final collector’s edition, stepping into the world of cinema.

WINE AND CINEMA

Wine and cinema both share the same relationship to emotions: one reveals them in the glass, the other brings them to life on the big screen.

Just as a cinematheque preserves all the richness of cinema, this magnum holds within it all the complexity and diversity of a winemaker’s year of emotions : from vine to cellar, all the way to tasting.

Now dive into the world of this edition with the launch video: like a movie trailer, it takes you from the vineyards to the studio to discover the box set, magnum, and label from every angle, with the entire La Maison Cardinale team.

THE EDITION IN EVERY DETAILS

It is on the label that the true spirit of this project is revealed: boxing gloves, a dinosaur, a katana… In all, no fewer than ten hidden symbols, each linked to an iconic film from a different cinematic genre.

Each genre is paired with an emotion that finds its echo in a stage of the winemaking process.

At the center of the label, the Decoster family’s knight takes on the look of a cinematic figure, dressed in a white tuxedo that evokes both a spy with a famous code number and the glamour of premiere nights.
In his hand, he holds an award, a symbol of recognition and artistic acclaim in the world of cinema.

This collector artistic work is presented in a magnificent black collector wooden case with a slide that pays homage to vintage movie tickets.

COLLECTOR’S EDITION BEHIND THE SCENE

How did we choose the films?
Which ones couldn’t make it in?

Between inspiration, challenges and nostalgia, join us behind the scenes of our ultimate collector’s edition.

THE CINÉMATHÈQUE EDITION SOUNDTRACK

And because an excellent film cannot be conceived without a memorable soundtrack, we have created a Spotify playlist bringing together all the original soundtracks from our films, as well as those from works we attempted – unsuccessfully – to integrate into our design.

We hope it will inspire you to organize a blind test with friends or family!

WHERE CAN YOU FIND THE EDITION?

The Cinémathèque Edition is available from most of our usual retailers in France and around the world, as well as from the La Maison Cardinale shop. Please don’t hesitate to contact us if you would like more information.

L’article Cinémathèque Edition est apparu en premier sur La Maison Cardinale.

Pairing: Intuition de Fleur Cardinale 2020

Ingredients (serves 4)

For the shortcrust pastry :

• 200g flour
• 100g cold butter
• 80g icing sugar
• 1 egg yolk
• 1 to 2 tbsp. cold water

(or ready-to-use shortcrust pastry)

For the chocolate ganache :

• 200g dark chocolate (64-70%)
• 150ml full cream
• 30ml milk
• 1 pinch of salt
• 1 tbsp. honey or brown sugar (optional)

Fruit for decoration :

• 125g blackberries
• 125g blueberries
• Icing sugar (optional)

Preparation

1- Prepare the dough: dust the flour with the butter, add the icing sugar, yolk and water. Form into a ball and leave to rest in the fridge for 30 mins. Roll out and line a tart tin. Bake for 15-20min at 180°C.
2- Prepare the ganache: heat the cream and milk. Remove from the heat and add the chocolate pieces. Mix well until smooth. Add a pinch of salt.
3- Pour the ganache into the cooled tart base. Leave to set at room temperature for 1 hour, then chill for a further 1 hour.
4- Just before serving: arrange the blackberries and blueberries evenly over the tart. Sprinkle lightly with icing sugar if desired.

L’article Fine Chocolate Tart, Blackberry & Blueberry est apparu en premier sur La Maison Cardinale.

Pairing: Château Croix Cardinale 2016

Ingredients (serves 4)

Grilled vegetables:

• 2 large aubergines
• 2 red peppers
• Olive oil
• Smoked paprika or cumin
• Fleur de sel, pepper

Potatoes:

• 600g boiled potatoes
• Thyme, rosemary
• Olive oil, salt, pepper

Preparation

1- Preheat the oven to 200°C.
2- Cut the aubergines into thick slices (2cm). Brush with olive oil and season with salt, pepper and paprika. Cook in the oven or frying pan/grill for 25-30min until nicely browned.
3- Remove the seeds from the peppers and cut into strips. Arrange them on a baking tray with a drizzle of olive oil, salt and pepper. Bake for 20-25 mins at 200°C, turning them over halfway through cooking, until they are lightly grilled but still firm.
4- Prepare the pommes grenaille: cut in half and season with oil, salt, pepper and herbs. Bake in the oven for 35-40 mins until golden brown.
5- Arrange the grilled aubergines and peppers on the plate, accompanied by the pommes grenaille. Sprinkle with a few lightly crushed pink berries (using a mortar and pestle or your fingers). Don’t overdo it: 4 to 5 berries per plate.

L’article Grilled Aubergines, Roasted Peppers & Grilled Potatoes est apparu en premier sur La Maison Cardinale.

Pairing: Intuition de Fleur Cardinale Blanc 2023

Ingredients (serves 4)

• 1 large ripe but firm avocado
• 1 cucumber
• 1 pink grapefruit
• 80-100g mesclun or baby greens
• A few coriander leaves
• 1 tbsp. lime juice
• 2 tbsp. virgin olive oil
• Flower of salt, freshly ground pepper
• 1 tsp honey or agave syrup (optional)
• Toasted sesame or sunflower seeds (optional)

Preparation

1- Peel the grapefruit and remove the segments. Cut each segment in half.
2- Dice the cucumber and slice the avocado.
3- Prepare the vinaigrette: mix the olive oil, lime juice, honey, salt and pepper.
4- Arrange the mesclun in a large salad bowl and add the cucumber, avocado and grapefruit.
5- Pour in the vinaigrette at the last minute and toss gently.
6- Sprinkle with toasted seeds and coriander just before serving.

L’article Cucumber Salad, Avocado & Citrus Fruit est apparu en premier sur La Maison Cardinale.

Pairing: Château Croix Cardinale 2016

Ingredients (serves 4)

For meat:

• 1 rib of beef (1.2 to 1.5kg)
• Fleur de sel, black pepper
• Olive oil

For the gremolata:

• 1 bunch flat-leaf parsley
• 1 garlic clove
• Zest of 1 lemon
• 2 tbsp. olive oil
• Salt and pepper

For the potatoes:

• 800g grenailles potatoes
• 2 sprigs rosemary
• 2 cloves of garlic
• Olive oil, salt, pepper

Preparation

1- Preheat the oven to 200°C.
2- Wash the potatoes, cutting them if necessary, and toss with the oil, rosemary, crushed garlic, salt and pepper.
3- Bake in the oven for 35-40 min until golden brown.
4- Take the prime rib out of the fridge 30 min before cooking. Season generously.
5- Grill the meat on a barbecue or hot grill (4-5 min per side for rare). Leave to rest for 10 mins under aluminium foil.
6- Meanwhile, blend all the ingredients for the gremolata.
7- Slice the meat and serve with the gremolata and the pommes grenailles.

Tip

The gremolata adds a welcome freshness that balances the richness of the dish and enhances the wine.

L’article Grilled Beef Rib Roast, Gremolata & Grenaille Potatoes est apparu en premier sur La Maison Cardinale.

Pairing: Intuition de Fleur Cardinale Blanc 2023

Ingredients (serves 4)

• 400g fillets of sea bream or other raw fish, skinned and boned
• 2 limes
• 1 orange
• 1/2 pink grapefruit
• 1 small ripe but firm avocado
• 1/2 onion
• 1 sweet chilli pepper or a small red chilli pepper (optional)
• A few sprigs of fresh coriander
• Flower of salt, freshly ground pepper
• Sweet olive oil

Preparation

1- Cut the sea bream into small 1cm cubes.
2- Squeeze the limes, orange and grapefruit. Mix the juice.
3- Marinate the fish in the juice for 15 to 20 minutes in the fridge (do not exceed this time to keep the texture tender).
4- In the meantime, finely chop the red onion, dice the avocado and chop the coriander.
5- Drain the fish lightly, add the avocado, onion, coriander, a dash of olive oil and chopped chilli pepper if desired.
6- Season to taste with salt and pepper. Serve chilled in verrines or small plates.

Tip

Can be prepared 1 hour in advance without using the avocado, to be added at the last minute.

L’article Raw Fish Ceviche, Citrus, Avocada & Cilantro est apparu en premier sur La Maison Cardinale.