“We want to put viticulture back in the spotlight, it is a marker of the territory”, wishes the president of the Community of Communes of the Estuaire (CCE), Lydia Héraud who is also regional advisor responsible for viticulture and to spirits. His speech pleased the president of the Interprofessional Council…
“We want to put viticulture back in the spotlight, it is a marker of the territory”, hopes the president of the Communauté de communes de l’Estuaire (CCE), Lydia Héraud, who is also a regional councillor delegated to viticulture and spirits. Her speech pleased the president of the Bordeaux Wine Interprofessional Council (CIVB) in charge of defending the interests of the sector. Allan Sichel came to the port of Callonges to plead for the promotion of Bordeaux vintages on restaurant menus and in wine merchants. He cited as an example the oyster shacks of the basin which have replaced their white wine from Gers with Bordeaux.
The Bordeaux vineyard is plunged into a deep crisis. Its brand image has been tarnished, it produces too much wine which is no longer sold, suffers from competition on foreign markets and is faced with a latent decline in French wine consumption. Some 10,000 hectares of Gironde vines are being uprooted, particularly in Haute Gironde… All means are therefore good to use to halt this decline. Allan Sichel therefore wants “increased visibility of Bordeaux wines on restaurant menus, for everyone to be a vector of communication in favor of these wines with excellent value for money, including tourists who must be promoters” .
“It is as part of our ongoing commitment to promoting local wines and supporting the wine industry in our territory that the CCE unanimously voted for an investment of 60,000 euros over three years with the CIVB as part of its Bordeauxlocal communication operation,” recalls Lydia Héraud. The CCE will sign an agreement with each establishment that has previously joined the Bordeauxlocal movement in order to enable it to highlight the wines produced at the CCE through communication, engineering and investment actions (communication tools, promotion of restaurateurs in local events, etc.).
Conditions
To benefit from this aid, they will have to have 50% Bordeaux wines on the menu. The CCE adds that, for restaurants and bar-restaurants, the wines offered by the glass or by the pitcher must be exclusively produced in the territory of the CCE. “Wines of the month” produced in the CCE must be offered six times a year. And the presence of wines produced in the CCE must be in red, rosé and white throughout the year on the menus. For guinguettes, the wine of the day must be exclusively produced in the territory of the CCE with during the season the presence of wines produced in the CCE in red, rosé and white.
Aveline Mosse and Ludovic Pasut, from the Marainaud restaurant at the Port des Cplombs, joined the local Bordeaux approach in 2021. “We make it a point of honor to work with local products, it is normal to offer local wines. Problem, there are too many good ones which forces us to rotate the Châteaux,” smile the restaurateurs. The menu already offers wines from the Tutiac cooperative, Vignobles Gabriel and Vignobles Raguenot.
Other CCE restaurants have joined the process: Le Millésime (Saint-Ciers-sur-Gironde) and Le Relais de Roubisque (Saint-Aubin-de-Blaye). They should soon be joined in this process by Le Passage (Anglade), La Guinguette du Port des Calonges (Saint-Ciers-sur-Gironde) and L’Aïnhoa (Étauliers).
