Snooth - Articles Read the opinions of wine professionals en-us Thu, 30 Oct 2014 08:14:07 -0400 Thu, 30 Oct 2014 08:14:07 -0400 Snooth New Chandon Sparkler To Release Nov. 1 in U.S. Snooth Editorial <p>Moet Hennessy is looking to sweeten the pot.<br /> <div><br /> &nbsp;</div><br /> <div><br /> The Champagne and cognac giant is sweet to release Delice, a semisweet sparkling wine, the first of November in Texas and Florida. Moet is expected to open Delice to national distribution in February.&nbsp;</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> The sparkling wine is a combination 45-45-10 split of Napa Valley-sourced Chardonnay, Pinot Noir and Pinot Meunier.</div><br /> <div><br /> Moet executives are hoping the new offering will appeal to millennials, an age group which marketers have identified as a crucial generation for winemakers who want to maintain growth in the United States.</div><br /> <br /> Moet CEO Jean-Guillaume Prats has said Delice can be used not only as a sparkling quaffer, but also as an addition to cocktails.&nbsp;<br /> <div><br /> &nbsp;</div><br /> <div><br /> The flexibility of the forthcoming product should attract the attention of the younger generation, Prats noted.</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> The release of Delice should have an impact on Moet sales in the United States. According to research firm Impact Databank, Chandon sold 400,000 cases of product in 2013. Chandon expects Delice to boost that number to 500,000.&nbsp;</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> The American release of Delice is part of a worldwide initiative in which Moet creates Delice for certain regions of the world based on those regions tastes.&nbsp;</div><br /> <div><br /> The semisweet sparkling wine will be available in Argentina and will include late-harvest grapes. A Brazilian version of the product will be called &ldquo;Passion&rdquo;.</div><br /> <div><br /> Reviews of the product have noted it&#39;s light flavor and mild sweetness. Preliminary cocktail suggestions include mixing Delice with orange peel, cucumber or basil.&nbsp;</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> <strong>Photo Credit: <a href="">Planeta Joy</a></strong></div><br /> </p> Tue, 28 Oct 2014 00:00:00 -0400 article5707 UK's Oenophiles Looking Pretty in Pink Snooth Editorial <p>This past summer, ros&eacute; took the United Kingdom by storm.<br /> <div><br /> &nbsp;</div><br /> <div><br /> Exports of the pale prince from France to the UK increased by 60 percent in volume and 58 percent in value between May 2013 and May 2014, according to a recent release by regional French wine trade experts.</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> For a collection of countires long enamored with ales and stouts, the recent interest in ros&eacute; is indicative of a desire to find better pairings for foods.<br /><br /> &nbsp;</div><br /> <div><br /> Sales of ros&eacute; magnums are also on the rise. Industry researchers say magnum sales in 2014 should jump from 30,000 units in 2013to 60,000 units in 2014.</div><br /> <div><br /> Drinkers in the United Kingdom prefer dry ros&eacute; in lieu of sweeter options.</div><br /> <br /> The UK&acute;s burgeoning love affiar with ros&eacute; is not suprising for a wine which is experience a tremendous surge in worldwide popularity.<br /> <div><br /> &nbsp;</div><br /> <div><br /> According to industry research firm SymphonyIRI, global ros&eacute; consumption has increased every year since 1990. In that time, the total amount of ros&eacute; consumerd has jumped three-fold.</div><br /> <div><br /> Wine drinkers worldwide drank 22.3 million hectoliters of ros&eacute; in 2012, a 15 percent jump from the 19 million hectoliters they consumed in 2002.</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> Experts say the rising interest in ros&eacute; is due, in part, to the wine&#39;s less formal personality. &nbsp;Consumers see ros&eacute; as a viable option for a variety of cuisine, an avenue of wine which is wider and more flexible than its red and white cousins.</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> French drinkers have also warmed to the wine&#39;s dressed-down personality. According to research, nearly nine out of ever 10 French wine consumers drink rose &ndash; that&#39;s 36 million drinkers.</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> <strong>Photo Credit: <a href="">Jeremy Atkinson, </a><a href="">Flickr Creative Commons</a></strong></div><br /> </p> Tue, 28 Oct 2014 00:00:00 -0400 article5706 Innovation Sweeping South Africa: Get Thirsty! Christy Canterbury MW <p>The status of South African wine in the USA is lamentable. Even in New York City, where the most diverse selection of wine styles and origins in the world spoils imbibers, <a href=""><strong>South Africa</strong></a>&nbsp;barely appears on the radar screen.&nbsp;<br /><br /> <br /><br /> The US has no heritage links to the Cape, and much of what has come ashore here in the 20 years since the end of apartheid has either hardly inspired thirst or been near-impossible to source thanks to tiny allocations.&nbsp;<br /><br /> <br /><br /> Granted, the best often isn&rsquo;t cheap. It&rsquo;s time to get over a willingness to pay $60 for a <a href=""><strong>Russian River Pinot Noir</strong></a>&nbsp;then wonder if in most other wine regions if paying more than a Jackson is &ldquo;worth it&rdquo;. I&rsquo;m not saying there aren&rsquo;t terrific <a href=";query=south%20africa&amp;hide_state=1&amp;country=US&amp;myzip=10010&amp;entity=wine&amp;price=12.0-20.0&amp;store_front=0&amp;title_only=0&amp;per_page=10"><strong>South African wines under $20</strong></a>&nbsp;but rather suggesting that those requiring more coin are very often worth it.<br /> Slightly annoyed by the jubilations of UK wine pals over the South African wines they regularly drink, I began seeking out what I couldn&rsquo;t find stateside. I spend about six weeks a year in London, so I made it my mission to drink &ldquo;new wave&rdquo; South African wines there.<br /> <div><br /> &nbsp;</div><br /> <div><br /> In quenching my thirst, what I found is that the typical approach to delve into either appellations or varieties to establish frames of reference isn&rsquo;t necessarily the best approach. On the Cape, I suggest investing in individuals, wherever they produce wines and with whatever varieties. Though not a comprehensive list, here are the names I urge you to taste:<br /><br /> <br /><br /> <div><br /> <strong>Winery &ndash; Winemaker</strong></div><br /> <div><br /> <strong><a href="">AA Badenhorst</a></strong> &ndash; Adi Badenhorst</div><br /> <div><br /> <strong><a href="">Alheit Vineyards</a></strong> &ndash; Chris &amp; Suzaane Alheit</div><br /> <div><br /> <strong><a href="">Avondale</a></strong> &ndash; Jonathan Grieve&nbsp;</div><br /> <div><br /> <strong><a href="">Boekenhoutskloof</a></strong> &ndash; Marc Kent</div><br /> <div><br /> <strong><a href="">Cape Point Vineyards</a></strong> and Savage Wines &ndash; Duncan Savage</div><br /> <div><br /> <strong><a href="">Creation Wines</a> </strong>&ndash; Jean-Claude Martin</div><br /> <div><br /> <strong><a href="">DeMorgenzon</a> </strong>&ndash; Carl van der Merwe</div><br /> <div><br /> <strong><a href="">De Toren Private Cellar</a></strong> &ndash; Albie Koch</div><br /> <div><br /> <strong><a href="">Keermont</a> </strong>&ndash; Alex Strey</div><br /> <div><br /> <strong><a href="">Mullineux Family</a></strong> &ndash; Chris Mullineux</div><br /> <div><br /> <strong><a href="">Paul Cluver </a></strong>&ndash; Andries Burger&nbsp;</div><br /> <div><br /> <strong><a href="">Raats Family</a></strong> &ndash; Bruwer Raats and Gavin Bruwer Slabbert</div><br /> <div><br /> <strong><a href="">Sadie Family</a></strong> &ndash; Eben Sadie</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> Not to categorically exclude, well, categories, I admit two merit special notice. The first is white blends. These are highly atypical blends that often include old vine <a href=""><strong>Chenin Blanc</strong></a>&nbsp;as well as a wide and entirely unpredictable range of other white varieties like <strong><a href="">Chardonnay</a>, <a href="">Sauvignon Blanc</a>, <a href="">Semillon</a>, <a href="">Viognier</a></strong><a href="">&nbsp;</a>and a smattering of other grapes. Though at least a portion of these wines often sees vinification in oak, they are nonetheless impressively aromatic. They are also broad on the palate with good weight, yet their acidity is so crisp as to make them very sippable.</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> The second phenomenon falls in the category of red <a href=""><strong>Rh&ocirc;ne</strong>&nbsp;</a>blends. I confess that I avoid Rh&ocirc;ne-style wines from many New World countries. They often suffer from too much extract, alcohol and new wood. Not so in South Africa. These reds generally show precision, freshness and complexity that make them not just drinkable, but gulpable.&nbsp;</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> What&rsquo;s new in South Africa? Loads. Don&rsquo;t waste time getting to know what is out there and open your wallet just a bit wider from time to time to enjoy a full exploration of the new guard.</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> <a href=""><strong>Photo credit: Deon Maritz</strong></a></div><br /> <div><br /> &nbsp;</div><br /> </div><br /> <br /><br /> </p> Tue, 28 Oct 2014 00:00:00 -0400 article5701 Kosher Wine Partners With International Distributor Snooth Editorial <p>Things are looking up for a niche wine company.<br /> <div><br /> &nbsp;</div><br /> <div><br /> Earlier this month kosher wine and spirits producer L&#39;CHAIM signed a contract with Italian distributor Enovation Brands, a move which experts have said will further the mission of both companies to provide &ldquo;innovative solutions&rdquo; for adult beverage consumers.</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> &ldquo;We reached a stage where we needed a strong partner who understood our vision, shared our aspirations and recognized the potential of the brand, and, we realized this in the US importer of one of the largest, and most respected winemakers in Italy,&rdquo; L&#39;CHAIM CEO Ralph Mizraji said in a press release.<br /><br /> &nbsp;</div><br /> <div><br /> The move is a comprehensive one for L&#39;CHAIM, who will benefit from an expanded supplier base, improved logistics, better marketing and higher sales, the release said.</div><br /> <br /> &ldquo;This immediately catapults L&#39;CHAIM to a new level, expanding their reach not just in the U.S. But internationally,&rdquo; Enovation CEO Giovanni Pecora said in the release. &ldquo;This alliance opens up avenues to procure kosher Italian wine of the highest quality.&rdquo;<br /> <div><br /> &nbsp;</div><br /> <div><br /> Of particular importance to both companies is L&#39;CHAIM&#39;s plans to launch a new kosher Passover wine to younger wine drinkers.&nbsp;<br /><br /> &nbsp;</div><br /> <div><br /> The company employs a millennial-focused marketing campaign emphasizing modernity, style and luxury.</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> L&#39;CHAIM&#39;s wine is available in a variety of well known American retailers. Their products include &ldquo;To Life&rdquo;, an Italian kosher box wine.</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> &ldquo;L&#39;CHAIM proudly presents this special series of fine wine, handcrafted in Italy,&rdquo; the company&#39;s website says of it&#39;s Italian wine. &ldquo;Satisfy your sense, delight in the remarkable tones, enjoy the blissful aromas and most of all, savor the extraordinary flavors and taste.&rdquo;</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> In addition to its kosher wines, L&#39;CHAIM also sells kosher vodka.</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> <a href=""><strong>Photo credit: L&#39;CHAIM</strong></a></div><br /> </p> Tue, 28 Oct 2014 00:00:00 -0400 article5704 Quitting Yeast To Winemakers: I Blame Protein Snooth Editorial <p>A team of researchers from the University of California at Davis have made a significant discovery about the mechanism responsible for halting the fermentation process of yeast, a bane for wine producers who, until now, had no explanation for their occasionally quitting catalyst.<br /> <div><br /> &nbsp;</div><br /> <div><br /> The culprit, UC Davis yeast geneticist Linda Bisson said in a UC Davis release, is self-reproducing producing protein called prion (PREE&#39;on).</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> &ldquo;The discover of this process really gives us a clue to how stuck fermentation can be avoided,&rdquo; Bisson said. &ldquo;Our goal now is to find yeast strains that essentially ignore the signal initiated by the bacteria and do not form the prion, but instead power on through the fermentation.&rdquo;</div><br /> <br /> The researchers found that, at times, yeast undergoes significant stress in the fermentation. Like vultures circling viticulture fortunes, bacteria present in fermentation &ldquo;convince&rdquo; yeast to produce prion.<br /> <div><br /> &nbsp;</div><br /> <div><br /> Prion does it&#39;s dirty work, the study said, by suppressing the yeast&#39;s ability to break down glucose by allowing it to process other elements. Normally, the type of yeast used in winemaking, brewing and breadmaking works the opposite way: other forms of processing are suppressed, focusing the yeast&#39;s efforts on breaking down glucose.</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> &ldquo;As sugar metabolism slows down, conditions in the fermenting wine are more conducive to bacterial growth, and the yeast benefit by gaining the ability to metabolize glucose but also other carbon sources as well &ndash; maintaining and extending their lifespan.&rdquo;</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> Prion essentially opens up yeast&#39;s diet options, welcoming to the fold other metabolism meas besides glucose and allowing it yeast to live longer. Initial solutions for winemakers, researchers said, include altering levels of sulfur dioxide in order to knock out bacteria which can trigger prion production. &ldquo;They can also be careful about blending grapes from vineyards known to have certain bacterial strains,&rdquo; the study said, &ldquo;or they could add yeast strains that have the ability to overpower these bacteria.&rdquo;</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> <strong>Photo Credit: <a href="">Angelo Amboldi</a>, <a href="">Flickr Creative Commons</a></strong></div><br /> <div><br /> &nbsp;</div><br /> </p> Tue, 28 Oct 2014 00:00:00 -0400 article5705 Halloween Candy & Wine Pairing Extravaganza Katherine Sacks <p><br /><br /> It&#39;s Halloween time once again&mdash;time for costumes, time for candy, and why not also make it time for a glass of wine? If you think a glass of vino with a candy bar is pass&eacute;, think again. Vineyards all over the country are on board, <a href=""><strong>hosting posh Halloween parties</strong></a> with <a href=""><strong>candy pairings</strong></a> as part of the festivities. Taking it a step further from fruity flavors work with white and chocolate goes with red, here are some tips for matching the flavors in your Halloween candy bowl (or candy anytime of year) to your wine cellar.<br /><br /> <br /><br /> <br /><br /> <br /><br /> Photo credit <a href="">Masha</a>&nbsp;via Flickr cc<br /><br /> <br /> </p> Mon, 27 Oct 2014 00:00:00 -0400 article5657 Kiwis Produce Record 2014 Harvest Snooth Editorial <p>It was a great year to be a winemaker in New Zealand.<br /> <div><br /> &nbsp;</div><br /> <div><br /> The country harvested 441,000 tons of grapes this year, 55,000 tons more than any other harvest year on record.&nbsp;</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> &ldquo;Very favourable weather in Both Marlborough and Hawke&#39;s Bay during 20013/2014 resulted in 20 and 16 percent increases in average yields respectively,&rdquo; New Zealand&#39;s Ministry for Primary Industries said in their 2014 summary report.</div><br /> <br /> <strong>Marlborough</strong><br /> <div><br /> &nbsp;</div><br /> <div><br /> The country&#39;s Marlborough region reported excellent weather in February and March. Dry climate led to high crop levels, which in turn led to increased time between veraison to harvest for Sauvignon Blanc.&nbsp;</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> Rain hit the region hard in April. &ldquo;The total April rainfall was 146 millimeters, nearly three times the long-term average,&rdquo; the report stated. Despite the heavy rainfall, &ldquo;a large part of the regional crop was safely harvested.&rdquo; The report went on to say that a relatively small proportion of the 2014 crop was affected by the rain.</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> &ldquo;Reports from winemakers are that the 2014 vintage is expected to produce excellent quality wines,&rdquo; the study said. Marlborough produced 14.6 tonnes per hectare, up from 12.2 tonnes the previous year. The region also saw an increase of nearly 25 percent in dollars per producing hectare.</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> <strong>Hawke&#39;s Bay</strong></div><br /> <div><br /> &nbsp;</div><br /> <div><br /> New Zealand&#39;s Hawke&#39;s Bay region experienced good weather as well this year. Rainfall at the beginning of the year was about 30 percent lower than historical averages. &nbsp;Harvest began a week early and there was a notable absence of Botrytis. Like Marlborough, showers swept through the area in April but a majority of the region&#39;s grapes were already in or were picked in the rain.<br /><br /> &nbsp;</div><br /> <div><br /> &ldquo;Winemakers spoken to reported that the 2014 vintage produced superb Chardonnay, Sauvignon Blanc, Merlot and Syrah wines and promises to be a close match for the outstanding 2013 vintage,&rdquo; the study stated.</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> Hawke&#39;s Bays yield was 9.6 tonnes per hectare, an increase from the previous year&#39;s 8.2 tonnes per hectare.<br /><br /> &nbsp;</div><br /> <div><br /> <a href="">Photo Credit: New Zealand Wine</a></div><br /> </p> Mon, 27 Oct 2014 00:00:00 -0400 article5698 OIV: France, Europe Lead the 2014 Global Harvest Snooth Editorial <p>France is back on top.<br /> <div><br /> &nbsp;</div><br /> <div><br /> This past week the International Organization of Vine and Wine released their projected data for the amount of wine produced around the world in 2014. Europe is home to the top three producers: France, Italy and Spain.</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> The French return to the top spot after a two year absence, replacing previous leader Italy. France produced 48.2 million hectoliters, while the Italians who&#39;ve held the top spot for the past two years, were not far behind with 44.4 million hectoliters.</div><br /> <br /> The OIV estimates that nearly two out of every ten bottles of wine from the 2014 global vintage will be French.<br /> <div><br /> &nbsp;</div><br /> <div><br /> Spain rounded out the top three by producing 37 million hectoliters.&nbsp;</div><br /> <div><br /> Experts point to Italy&#39;s treacherous summer weather as the factor behind the country&#39;s fall from the number-one ranking. Hail storms, rain and cold temperatures hampered Italy&#39;s vineyards in the north.</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> The Americas are home to the next two largest producers &ndash; the United States at 22.5 million hectoliters and Argentina at 15.2 million hectoliters.&nbsp;</div><br /> <div><br /> The U.S.&#39;s production is holding steady for the third straight year.&nbsp;</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> Australia saw a slight uptick in production, landing in the sixth spot with 12.6 million hectoliters. China remains in the seventh spot, but their estimated harvest of 12 million hectoliters is a very rough estimate. According to the OIV, China has not submitted complete harvest numbers.<br /><br /> &nbsp;</div><br /> <div><br /> South Africa is eighth in the world at 11.4 million hectoliters. Despite seeing a decrease in production of 22 percent due to frost-affected white grape varieties, the Chileans were able to push their harvest numbers to 10 million hectoliters.&nbsp;</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> Germany claimed the tenth spot, projecting a harvest of 9.7 million hectoliters. Europe will account for roughly 80 percent of the world&#39;s total wine production.</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> The OIV predicts total global wine production to be 271 million hectoliters, with a global consumption of 243.</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> Photo credit: <a href=""><strong>martin</strong></a>, <a href=""><strong>Flickr Creative Commons</strong></a></div><br /> <div><br /> &nbsp;</div><br /> </p> Mon, 27 Oct 2014 00:00:00 -0400 article5697 Highway Signage Points Tourists to Arkansas Wine Industry Snooth Editorial <p>Getting to the next Arkansas winery will be a whole lot easier.<br /> <div><br /> &nbsp;</div><br /> <div><br /> Tourists driving through the southern American state will now see brown and white signs offering direction to and distance from the state&#39;s small network of wineries. The addition of the &ldquo;Arkansas Wine Country Trail&rdquo; roadside signs is a welcomed change for local wineries.</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> In a recent interview with &ldquo;Arkansas Business&rdquo;, Chateau aux Arc Winery boss Audrey House said the signs bring attention to a wine industry which many travelers would otherwise miss as they&#39;re lured to more popular tourist attraction in other parts of the state and in Missouri .</div><br /> <br /> &ldquo;It&#39;s been awesome support,&rdquo; she said. &ldquo;I was really happy to see the signs finally come up. Ti has been a very excellent boost and tool for tourism awareness.&rdquo;<br /><br /> <div><br /> The state offered the signs at a discount, mirroring a similar program in Missouri which has seen significant success and gained popularity with winemaker&#39;s within the Arkansas neighbor.<br /><br /> &nbsp;</div><br /> <div><br /> The series of signs direct visitors to a series of seven wineries located in the northwest corner of the state amid the winding roads of the Ozarks.</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> Arkansas is home to the largest United States Chardonnay vineyard outside California and the world&#39;s largest planter of Cynthiana grapes, a Norton-grape offshoot suited for dry wine.</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> The region&#39;s viticulture began in the 1800&#39;s when a pair of European immigrants tried to replicate wines produced in Germany and Switzerland.</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> Wiederkehr Wine Cellars still bears the name of Johann Wiederkehr, one of the two men who brought viticulture to Arkansas. The state is now home to three American Viticultural Areas: Ozark Mountain, Arkansas Mountain and Altus.</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> <a href="">Photo Credit: University of Arkansas</a></div><br /> <div><br /> &nbsp;</div><br /> </p> Mon, 27 Oct 2014 00:00:00 -0400 article5699 Eldest Son Succeeds Mouton Baroness Snooth Editorial <p>Philippe Sereys de Rothschild, the son of Baroness Philippine de Rothschild and Jacques Sereyes, is the new chairman of the supervisory board of Baron Philippe de Rothschild SA.<br /><br /> <br /><br /> <div><br /> The move was expected after the famed baroness died this past August, leaving a prestigious legacy in which she doubled wine sales and struck up partnerships with wineries in Chile and the United States.</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> Philippe, the late baroness&#39; oldest son, &nbsp;served as the supervisory board&#39;s vice chairman since 2006. He enters his new position with a solid resume of business acumen. According to the Rothschild website, he graduated from Harvard Business School in 1991, then served for two years as a mergers analyst at New York&#39;s Lazard Bank. He joined a French company after his stint at Lazard, eventually being named CFO of one of the company&#39;s Italian subsidiaries.</div><br /> <br /> From 1998 to 2003, Philippe was the CEO of SLPInfoWare, a French company who specializes in market analysis software. Philippe spent the rest of the past decade holding high-level positions at Natixis Investment, where he hand capital development and went on to work in management for several international companies before accepting his post at Rothschild SA. Philippe said his focus will be on the continued development of Mouton while remaining faithful to the traditions his mother set in place at the world-renowned estate.<br /> <div><br /> &nbsp;</div><br /> <div><br /> Philippe&#39;s siblings, Camille Oegren and Julien de Beaumarchais, will continue to participate on the advisory board but their specific rules have yet to be solidified by Rothschild. The announcement of Philippe&#39;s promotion came on October 18.</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> Chateau Mouton Rothschild was founded in 1853 by Baron Nathaniel de Rothschild, who bought the estate at auction with the hope of being able to serve his own wine at his private functions.</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> <a href="">Photo Credit: Chateau Mouton Rothschild</a></div><br /> </p> Mon, 27 Oct 2014 00:00:00 -0400 article5700