| Louis Jadot Chairman interviewed by Sommelier India | | | | By: Shiv Singh | << back  Page 2 of 3 next >> |
How much wine do you produce every year and besides India where else do you send it? How much wine is consumed in Burgundy itself?
We produce only Burgundy wine and have just one label and one brand for the whole world. We are specialists in Burgundy wine with four levels of quality.
We buy 25% of the grapes from independent growers. Our own domain is Clos Vougot Grand Cru. It is a single vineyard of two hectares. The land costs three million euro and is is extremely expensive. Two hectares produce 400 cases which is 8,000 to 10,000 bottles. It costs 160 euro a bottle and at the Oberoi Hotel in Delhi, Rs. 7500.
Quantity and quality are not good friends. We produce a smaller yield and have to pay the grower more. 90% is exported and 10% stays in France mostly going to restaurants and hotels. Very little is meant for the shops and private people.
When did you start exporting your wines to India and how big is the market?
We started exporting to India in 2003 though we had been thinking about India for a long time. Burgundy constitutes 15% to18% of the Indian wine market by volume. This amounts to 8,000 cases at 250 euros a case of which 1,500 cases are from Maison Louis Jadot. In terms of value this means 30% of the Indian market is Burgundy.
Which are the wine styles of the future?
In wine styles, there are two directions that are taken. There is the international taste which is wine that is easy to understand – very fruity and very good. It is concentrated and deep in colour. On the other side are the wines of terroir – wines of originality and character, that people may or may not like because of its individuality. These are the great wines which will change and age and grow in complexity. This is where we are as Louis Jadot.
We could use more technology and be market driven, but that is not for us because then we don’t take advantage of our good luck. Although for our basic wines we have started to be a little market driven but not for our Grand Cru. The Beaujolais should be drunk young. The Bourgogne Pinot Noir should be drunk young. The Bourgogne Blanc as well.
What do you recommend by way of food and wine matches?
My first reflex is to say drink white wine with spicy food. However, the people who love wine will move very quickly to red wine. If the food is too spicy, it is a little difficult to drink with wine. The Gamay grape will be a nice introduction to Indian food.
Do you have a memorable wine moment?
When I joined Maison Jadot my parents had a special dinner at which my father served two wines which he had produced: a 1959 L Musigny and 1971 Corton Charmalene which are among the most noble wines. He organized this just before he died. It was a fabulous moment of emotion. When I drink a wine that my father has made it tastes better.
Another memorable wine moment was the event I organised when he retired. I invited 50 people from all over the world and made a full day of wine. Just for one day we only drank wine from the 19th century. All the great restaurants and journalists were represented. There were 35 restaurateurs and 15 journalists. We served four whites and eight reds from the 19th century, including an 1865 Clos Bourgogne. The youngest wine was from the 1904vintage.
Do you have any advice for wine lovers in India when it comes to nurturing their interest in wine?
Try to discover what you like. Divide yourself between the New World wines and those from France and Italy. For the New World wines decide by the variety of grape – whether Merlot, Cabernet Sauvignon or Pinot Noir among the reds. From the whites try Chardonnay or Sauvignon Blanc.
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