• October 1-5, 2018 - TFWA Cannes - France
• November 8-10, 2018 - Hong Kong Wine & Spirits Fair
• November 17-20 - Hospices de Beaune - France
• February 11-15, 2019 - PRODEXPO - Moscow - Russia
• March 4-5, 2019 - VINEXPO NEW YORK - USA
• March 17-19, 2019 - PROWEIN - Düsseldorf - Germany
• March 24-27, 2019 - IAADFS - Orlando - USA
• May 12-16, 2019 - TFWA Singapore
• May 13-16, 2019 - VINEXPO - Bordeaux - France
The World's Most Admired Wine Brands 2018
Do you want to live the Château Magnol experience?
So let’s be creative and show us what B&G inspires you!
In France, the cocktail moment before dinner called "apéritif" is an institution, a time of sharing and pleasure. To make the most of this moment without spending hours in the kitchen, we bring you a few simple and quick recipes of tapas and finger food from around the world to which everyone can add a creative touch. To enhance the tasting experience and make life easier, every recipe is suggested with one of our B&G Réserve varietals wines.
GOLD MEDAL, Sélection Mondiales du Canada 2017
DOUBLE GOLD MEDAL and Regional Trophy Winner (Best Bordeaux wine), Decanter Asia Wine Awards
DOUBLE GOLD MEDAL, WSWA Wine & Spirits Competition 2017, USA
And the winner is... Annika Steinberg from Estonia!
You win a winelover trip for 2 to Château Magnol!
Thanks to all participants!
All winners have been contacted.
Here are the 11 pictures who win a king size ice bucket. Congratulations!
Thanks to all participants, B&G wine lovers worldwide, who have entered the competition and share with us emotions and beautiful B&G wine moments.
Marvin Greer - USA /Atlanta
Markus Leiman - Finland
Julia Gorodskaja - Estonia
Adomas Kuncius - Lithuania
Jekatarina Ossipenko - Estonia
Marc Supsic - USA / Glenside
Lisa Titus - Bahamas
Andrian Guberchenko - Ukraine
Adriano Milton Preisler - Brazil
Urvi Grossfeldt - Estonia
Alina Grishkina - Riga/Latvia
GOLD MEDAL - Concours Mondial de Bruxelles 2016
DOUBLE GOLD MEDAL BEST ROSE - Wine Tasting Competition 2016 (USA)
91 - Tastings.com (USA)
VIVINO 2017 WINE STYLE AWARD
From all of us at Barton & Guestier, we wish you Wonderful Holidays and a Happy and Peaceful New Year!
It is widely known that B&G’s winemaker Laurent Prada and his team work with a winegrowing community of almost 200 people all over France. Some of them work with B&G for over 3 generations!
This year 5 videos are in development, showing B&G winemakers and the men and women that produce our wines in Languedoc, Provence, Loire Valley, Bordeaux and at Château Magnol!
Films will be available soon.
Preview the first extract on wine tasting techniques with Solange Galan, Chateau Magnol & Education Manager.
See extract on winemaking with Laurent Prada, B&G head winemaker: http://urlz.fr/3SZ0
Broadcasting soon on US television.
Barton & Guestier is one of the major sponsors – “Master-Builder-Patrons” - of Bordeaux's Cité du Vin, the world wine capital's new attraction.
The Cité du Vin pays homage to wine civilisations around the world, and all that is universal, cultural, and symbolic about them.
The Cité du Vin was inaugurated on the 31st of May by French president François Hollande and the Mayor of Bordeaux, Alain Juppé. Numerous other personalities, such as Olivier Marc, Managing Director of Barton & Guestier were also present.
As the oldest Bordeaux merchant selling wine under their own name, and thanks to the impetus of their parent firm, Barton & Guestier have supported the Cité du Vin from the very beginning because they have so much in common:
Among the various sections of the Cité du Vin's permanent tour circuit, Barton & Guestier and its parent company chose to focus on the multi-sensory "The Buffet of the 5 Senses". The aim of this module is to help people discover the world of wine in the most natural way possible, by stimulating the five senses. This choice reflects our desire to highlight wine's sensory appeal and to make people of all different backgrounds aware of how useful it is to learn how to taste.
In addition to the permanent circuit, which features documents from the Barton & Guestier archives, the Cité du Vin also offers temporary exhibitions, performances, conferences, and tasting workshops. Visitors can admire the sweeping vista of the Port of the Moon from the belvedere on the top floor while enjoying a glass of wine.
The Cité du Vin also has a restaurant with a panoramic view, along with a wine bar and a boutique featuring wines from around the world – such as Thomas Barton Réserve Médoc and B&G Réserve Chardonnay!
A visit to the Cité du Vin is now included for guests staying at Château Magnol and at the Barton & Guestier Food & Wine Academy!
For further information: http://www.laciteduvin.com/en
TRY TO WIN A WINELOVERS TRIP FOR 2 TO FRANCE!
Share a picture of the place where you most enjoy or enjoyed a bottle of Barton & Guestier wine!
1st prize: A trip for 2 to Château Magnol Food & Wine Academy (Bordeaux, France).
How to enter ? See terms and conditions
Les châteaux vous ouvrent leurs portes. www.medoc-bordeaux.com
Dégustations, expositions, concerts...
Venez nombreux visiter Château Magnol lors des journées portes ouvertes du Médoc, les samedi 2 et dimanche 3 avril 2016 !
Here are the winning pictures!
Congratulations and thanks to all participants.
Winners have been contacted.
In 2015, Barton & Guestier has celebrated its 290th anniversary!
To celebrate its 290 years of Character, Knowledge and Art of living, Barton & Guestier has launched the #BG290 Photo Competition for B&G wine lovers worldwide.
In 2015, a selection of B&G wines went out to 130 countries with neck-hangers allowing to take a chance to win one of attractive prices, with on top a wine lovers trip for 2 to Château Magnol. Château Magnol, in addition of being a great AOC Haut-Médoc, Cru Bourgeois wine, is also the company’s headquarters, a guesthouse and a famous wine school: the B&G Food & Wine Academy. The price set was completed with wine cellars, mixers and a brand new recipe book: the B&G International Culinary Celebration Passport.
We received many pictures, illustrating unforgettable moments of life, joy, sharing, friendship, love and family.
Thanks to you to all participants, B&G wine lovers worldwide, who have entered the competition and share with us emotions and beautiful B&G wine moments. It's finally time to announce the 7 winners!
If a picture paints a thousand words, a video paints infinity... This new video is a presentation of the Château, its facilities, its private cellars and the B&G Food & Wine academy.
The film is also visible on Youtube.
Barton & Guestier is celebrating its 290th anniversary!
It was in 1725 that the Irishman Thomas Barton settled in Bordeaux to start his company, which is today the city’s oldest winehouse still in activity… His grandson Hugh teamed up with Frenchman Daniel Guestier and in 1802 their partnership became official. From the Chartrons area in the center of Bordeaux, barrels and bottles were loaded on board of ships that sailed via the Garonne river to numerous countries, starting with Ireland, England, Holland and the USA where Daniel Guestier opened a trade office around 1800 in Baltimore. US president Thomas Jefferson was among the famous customers of the company!
The visionary spirit and strong character of the founders was perpetuated by the next generations of Barton and Guestier.
Today Barton & Guestier is no longer owned by the families, but passionate people continue to contribute to making Barton & Guestier and French wines famous all over the world.
To celebrate the 290 years of Character, Knowledge and Art of living, Barton & Guestier is kicking off a year of anniversary celebrations with numerous events for wine lovers worldwide.
All year long a selection of B&G wines will go out to 130 countries with neckhangers allowing you to take part in our photo competition and have a chance to win one of attractive prices, with on top a winelovers trip for 2 to Château Magnol. Château Magnol, in addition of being a great AOC Haut-Médoc, Cru Bourgeois wine, is also the company’s headquarters, a guesthouse and a famous wine school: the B&G Food & Wine Academy. The price set is completed with winecellars, mixers and a brand new recipe book: the B&G International Culinary Celebration Passport.
TERMS & CONDITIONS - B&G Photo Competition
1. Entry is open from 01.01.2015 to 30.11.2015 only to people aged 21 years and older, excluding employees of Barton & Guestier or any other company linked to the competition in any way.
2. To enter the competition, entrants must take a picture of their favorite "B&G moment" photos that capture the B&G philosophy of enjoying life, celebrating the art of living and forging friendships through a shared love of food and wine. Share the picture on Facebook, Twitter or Instagram and use #BG290 or tag Barton & Guestier (facebook/bartonguestier, @bartonguestier, instagram/bartonguestier). It is also possible to send the picture by email to: email@example.com.
Any entries we deem to be encouraging irresponsible behaviour will be disqualified from the competition. In accordance with French law (Loi Evin), any photo depicting the consumption of alcohol may not be considered.
3. Prize set (estimated value: 4 000€): 1 trip for 2 persons to Château Magnol (Bordeaux region, France), 2 food processors, 4 wine cellars, 290 recipe booklets.
4. The prizewinners will be the best entrants chosen for their creativity and image quality by the Barton & Guestier team. The winners will be chosen after the competition closes on Monday 30 November 2015.
5. The results of the prize draw are final and no correspondence will be entered into. The prize is non-transferable and cannot be exchanged for cash.
6. The prizewinners will be notified by a private message on social media or email before Wednesday 31 December 2015 and will be asked for their contact details.
7. The prizewinners must be prepared to take part in all communication related to the promotion. The Twitter or Instagram usernames of the winners may appear in the Barton & Guestier Twitter feed, Instagram or Facebook page.
8. No purchase is necessary to enter the competition.
9. By entering the competition prize draw, participants agree to be bound by these terms and conditions.
10. Promoter: Barton & Guestier, Château Magnol, 87 rue du Dehez - BP 30, 33290 Blanquefort, France. RCS Bordeaux n°592 008 999.
Inspired by the pioneering spirit of our founders and to celebrate B&G's 290th anniversary, Barton & Guestier has created the first ultimate wine brand, Héritage, a promise of excellence, whatever the grapes, terroirs and vintage.
For almost 300 years, our knowledge has been to vinify, age and ship wines worldwide. 290 years ago, these wines were those produced at Margaux, Lafite, Haut Brion... The most important people were the winemakers, but the cellar masters were adding their final touch to the wine and Barton & Guestier cellar master, Germain Rambaud was shaping the best wines of the 18th century.
More about the wine:
Héritage N°290 offers a rich wine, full of character just like the 2 founders of B&G.
With La Villa Barton, Barton & Guestier brings wine lovers out of the Bordeaux Region to discover charming AOC wines from the most famous French winegrowing regions. La Villa Barton refers to the place where Thomas Barton liked to relax when he was traveling through France to discover the wonderful diversity of French wines. It embodies the place where one feels comfortable, like a holiday or at home while the sun is shining, the place where to enjoy and share moments with friends and family.
La Villa Barton reflects the conviviality and the well-being that can be felt in each region where Thomas Barton laid down his suitcase.
La Villa Barton Côtes de Provence AOC is an elegant and seductive premium wine reflecting the art of living along the famous French Riviera. With a rose petal color, the blooming nose reveals fresh fruits and delicate touches of white flowers.
The packaging is modern and eye-catching with its refined and colorful labelling and its differentiating bottle shape.
La Villa Barton Côtes de Provence Rosé is estate bottled.
More about the wine:
Serve cold between 8°C and 10°C.
GOLD MEDAL - Best Chardonnay of the World - France
Selected in GUIDE HACHETTE 2015 - France
GOLD MEDAL - Mundus Vini - Germany
We have been making quality wines and sharing emotions with winelovers worldwide for almost three centuries.
While assuring you of our ongoing passion and dynamism, we invite you on a voyage through the B&G logbook with the milestones of our fascinating history.
B&G's second recipe book takes us on an international culinary adventure across 27 countries! The recipes were provided by Barton & Guestier's importers and distributors worldwide. Each recipe represents the best or the most typical what each country has to offer as well as a congratulation message to the Barton & Guestier team. Prior to printing, all the recipes were prepared and tasted (!) by Château Magnol's dedicated Chef Frédéric Prouvoyeur, who also made the wine pairing suggestions.
For the first time in its history Châtau Magnol participates in the « Printemps des Châteaux du Médoc » on Saturday 28 and Sunday 29 March.
From 10 am to 6 pm, you may want to discover the Château, its private cellar and taste the latest vintages of Château Magnol, AOC Haut-Médoc, Cru Bourgeois.
For more information on the Château:
Watch the movie: http://www.barton-guestier.com/fichier/BartonGuestierChateauMagnol.mp4
For more information on the event http://www.bougerenmedoc.com/ .
Barton & Guestier will be present at the following Fairs:
The 2014 vintage in France looks as though it will be plentiful!
The wine industry projects a crop in excess of 45 million hectolitres and the quality is good too!
Let's go on a Tour de France to see what 2014 was like…
Production in 2014 should return to a more average figure of 5.5 million hectolitres (or +40% compared to 2013)!
A rainy month of August did not bode well, but outstandingly sunny weather in September improved things markedly. Certain winegrowers have been picking for the past week, and are delighted with the large quantity of superb fruit.
The Merlot grapes have ripened well and are looking good. Only a few of them need to be rejected during sorting, and the overall quality is excellent.
At Château Magnol, picking began on 25th September, and the fruit was in prime condition. The picking of the Cabernets is still in progress, and already 2014 gives every indication of being a very good, well-structured vintage with plenty of colour.
The quality of white Bordeaux is also fine. The white wine grapes showed great balance between sugar and acidity. 2014 is well on its way to becoming a memorable year!
An outstanding vintage in Beaujolais.
The winegrowers in Beaujolais benefited from ideal spring weather, which led to an early start to the growing season. This was followed by a cooler than average summer and a beautiful Indian summer.
The crop was not only fine, but also large, with yields of 45-50 hl/ha as compared with 35 hl/ha last year.
The large, juicy grapes augur well for fruity delicious wine this year.
2014 will unquestionably be a good vintage in Burgundy, and the first one in the past four years that winegrowers will have had a satisfactory crop. After an idyllic spring, but an average summer, Burgundy took advantage of fine weather conditions starting in mid-August. It is too early to comment on the style of the wines, but both quality and quantity are definitely there.
Picking started on about the 8th of September. This was neither late nor early, and there were no major problems during the growing season. Therefore, 2014 looks like a classic year in the Loire. The region should once again produce an average-size crop.
Potential yields in Muscadet are close to 55 hl /ha and winegrowers in Anjou are very pleased since nature was more generous than in the two previous years.
Volume is also good in Touraine, and we are looking forward to a beautiful vintage.
There was no real water stress in the Côtes du Rhône in 2014, so the various grape varieties developed well, producing a crop that is both large and of excellent quality. The fine weather in late summer combined with the mistral and cool night-time temperatures made for slow, even ripening. Considerable winter rainfall led to a rise in the water table prior to a beautiful, dry spring. Flowering took place during ideal weather and fruit set was excellent, especially for Grenache.
Producers in the Languedoc-Roussillon region have had to be satisfied with a small harvest this year and a projected production of 12.60 million hectolitres compared to 13.58 million last year.
The relative drought conditions over winter and spring followed by sporadic storms in early summer had a negative effect on the vines, especially near Narbonne and Béziers – not forgetting the hail on 21st July that damaged nearly 14,000 hectares of vines!
The good news, however, was that wind ventilated the vines and dried the grapes, which are in very satisfactory condition. It thus appears that quality will be good in 2014.
The harvest is going on at the moment and the quality of Pinot Noir grapes is good. The 2014 vintage is thus promising, and the wines look to be aromatic and well-balanced.
A great success!
Although production in 2014 appears to be greater than last year, it is clearly not abundant. The quality, however, is very good!
The aromatic potential of Sauvignon Blanc is especially striking this year thanks to a summer without any excessive heat.
Weather conditions throughout the growing season have been very favourable. The wines will undoubtedly be fresh and typical of their origin, intense on both the nose and the palate.
Thanks to fine weather, the harvest started in late August i.e. a little earlier than last year in this region. The quality of the grapes is good and the crop looks as though it will be 7-10% larger than last year.
That is great news, since worldwide demand for Provence rosé is constantly growing.
The 2014 vintage shows fine potential both in terms of quality and quantity!
In the past few years, France and Italy have been vying for the title of the world’s largest wine producer.
Italy won the crown in 2013, but due to predicted low yields there this year (less than 41 million hl), France should take back first place in 2014.
Chef de Cuisine at Château Magnol
Have you always dreamt of becoming a Chef?
No not really, it was in 1975 that I obtained entries for the International Hotel School at Touquet Paris Plage, and also for the "Ecole Boulle" (famous French fine arts and crafts school) in Paris, because at that time I was a rather good designer. I finally choose the Hotel School because there were more job possibilities and until today I have never regretted that choice.
Who or what decided you to become a Chef?
When we were young, my brothers and I were often alone at house as my father was in politics and my mother followed him, so the question always was: who is cooking today? In the beginning it was my older brother, but very quickly I took over.
You traveled a lot on cruise ships before starting at B&G. Was that important for you?
Yes I traveled a lot when I was young. It started when I went in the Navy and sailed the Indian ocean for 8 months. That was where I caught the travel-virus. When I started my career I switched regularly from land to sea and when it was "land" it was in Switzerland and UK most of the time. I loved to discover new horizons, new cultures and new food. The experience on the cruise ships and of course "eating local" when I was off duty, is unforgettable.
Where do yo find your inspiration today?
Most of the time I find my inspiration when I go out to restaurants or while watching culinary shows on TV. Generally speaking my (many!) cooking books are also a great source. I do not like today's molecular cuisine, I prefer traditional cuisine.
Do you have a favorite ingredient, herb or spice?
I really like to cook fish and the sauces to accompany fish. My favorite herb is basil, and among all spices I prefer curcuma, cumin and "piment d'Espelette" (pepper coming from the Pyrénées village of Espelette), but of course I have to be very reasonable in terms of quantity.
One thing you always have in your fridge?
Cheese! I just love cheese, but only quality cheese.
Do you often go out to restaurants?
In the past I went out to very few, but only to 1 or 2-star restaurants where I got my inspiration. Nowadays, I go out more regularly and I chose less expensive, but still very nice restaurants.
And cooking at home? A favorite recipe?
For the every day cooking it is my girl-friend, but when we invite friends, it's me in the kitchen.
I do not have any real favorite recipe, but I must admit I do like my own Crême Brulée.
When you prepare a recipe, do you immediately associate a wine?
I always think about the wine when starting the recipe and while handling the ingredients. I always imagine the best possible association, but it is not always easy.
A favorite (B&G) wine?
I love Sauvignon blanc and B&G Sancerre is one of my favorites and if I had to chose a red wine, it would be Château Magnol.
What are the most remarkable changes since you have been at the Château?
Over the years the Château has become a real communication and promotion tool for Barton & Guestier wines, and I really like that. Moreover, the building itself -thanks to the various works that have been realized- looks more and more beautiful, which adds to the prestige of Barton & Guestier in general.
What has been your greatest success in terms of dinner?
The first great compliment I remember came from Mr. Pierre Elliott Trudeau (Canadian Prime Minister) : "un diner exquis". Another one from Mr. Bronfman (owner of Seagram) during a meal with his friends, he wrote me a thank you letter and signed on the menu. And after that, I received great compliments on my gastronomic cooking tours, especially in Singapore and Bangkok.
Has there been a great miss?
It is always difficult to impose a menu on our invites, and I am sure that sometimes people do not like the dish I serve. I also remember dropping plates in the kitchen, which makes a lot of noise, when we had an event with the Duke of Kent and Mr. Alain Juppé. They had a good laugh, but I felt very bad all day.
Can you name some Chefs that came to the Château?
In 1992, I had the honour to meet Mr. Alain Pic. At that time all the journalists were commenting the event, because Alain was supposed to follow up on his father, but in the end, it was his sister Anne-Sophie who took over the restaurants. She is very successful today. In 1994, I prepared a special dinner with Toum, a famous Chef from Thailand. And in 1999, during Vinexpo, it was Paul Bocuse who came here. He is my reference, my "benchmark". On this occasion, he also signed my very first cookbook (received years earlier), which was written by him!
How did you become passionate about old menus?
It was a coincidence. I liked to go to second hand open markets and my collection started with a menu from 1910, and then another one from 1890. In the beginning it was the year and the look of the menu itself, that attracted me, but later it was rather the content of the menu itself, always very inspiring!
Frédéric joined Barton & Guestier in 1987. He graduated from the Culinary School of Le Touquet in 1978 and worked his way through prestigious restaurants such as the Volkshaus Hotel I Bern, Switzerland, l'Oustau de Beaumanière (5 Forks and 2 Stars Michelin) with reknowned Chef Raymond Thuillier on the French Rivièra, and the Restaurant Le Gamin in London. For a few years, Frederic also travelled his talent around the world and cruised with the Paquet Company on the "Massalia" and the "Mermoz".
Rub the butter into the flour then form the dough into a mound with a well on the top.
Mix the egg yolk with a little water and salt in the well.
Mix the liquid into the dough and knead it to form a ball. Store chilled for 2 hours.
Clean and mince the leeks, then fry them gently in butter. Add salt and pepper and leave to cool.
Do the same with the mushrooms.
Cut the smoked salmon into thin strips.
Whisk the eggs, cream, and milk together in a bowl.
Add salt and pepper.
Roll out the dough with a rolling pin and line a buttered pie dish.
Trim the edges and set aside in a cool place for 1 hour.
Prick the pastry slightly.
Fill the shell with the vegetables, salmon, and egg mixture.
Sprinkle grated cheese on the top and cook in a 355°F (180°C) oven for 35 minutes.
Mince the shallots.
Bring the red wine to a boil in a pot and flambé it to remove acidity. Add the minced shallot and reduce by ¾. Add the veal stock and reduce the mixture to the desired consistency. Season, and blend in the butter with the help of a whisk. Adjust the seasoning.
Brush and clean the ceps.
Sauté the ceps in a frying pan with oil and butter. Add salt. At the last moment, add the chopped garlic and parsley.
Grill the tournedos to your taste. Arrange one in the centre of each plate, on top of the sauce, and arrange the garnish around the outside.
Filling and sauce:
Wash the vegetables, mince the leek and mushrooms, cook them separately in butter, and set them aside.
Peel and mince the garlic.
Fry the prawns in butter and garlic and set aside on a plate.
Knead the semolina with the egg, egg yolk, vinegar, and salt.
Leave for 1 hour in a cool place.
Roll out the dough as thinly as possible with a rolling pin or a rolling mill (up to position no. 6).
Cut out 40 circle-shaped pieces 6 cm in diameter with a pasty cutter.
Heat water in a large pot, and when it boils put in the two tomatoes.
Wait 9 seconds before taking them out, and put them into ice-cold water. Remove the tomato skins. Add olive oil and salt and use the same boiling water to cook the 40 pieces of ravioli dough (3 minutes). As soon as you they are done cooking, put them into ice-cold water and finish draining them on paper towel.
Making the ravioli: butter two oven trays, lightly salt them, and arrange 20 pieces of dough on them. Put a small amount of mushroom, leek, grated cheese, and one prawn on each piece, then cover with a second layer of dough and the rest of the cheese.
Reduce the stock with the tomatoes cut into quarters, add the cream, and reduce once again. Put the basil, butter, and sauce into a blender, mix everything, and add seasoning as desired.
At the last moment:
Put the oven trays into a 250°F (120° C) oven for 5 minutes.
Serve 4 ravioli on each dish, and surround with sauce.
You can replace the prawns with cooked scampi or, better still, lobster meat.
Recommended wine : B&G Reserve Chardonnay