PRESTIGE MAGAZINE SINGAPOUR 2019
CRU MAGAZINE et WINE NOW MAGAZINE of Hong Kong 2019
ASIAN CUISINE FESTIVAL HangZhou/China Mai 2019
L'Invité La PROVENCE Septembre 2018
SCMP South China Morning Post ENGLISH #rd August 2018
MACAU DAILY June 2018
HONG KONG French Gour MAY 2018
Dégustation et speech sur le stand Provence cotes d'Azur avec le président de région Mr Renaud Muselier.
DIS-LEUR: Informations en Occitanie. 14 Octobre 2017
Le Guishu né dans les rizières de Camargue.
Blog Taiwan: https://www.youtube.com/watch?v=jO-OSDJSuB8&t=79s
France Info - TV FR3:
SAINTES MARIES DE LA MER - 15 / 18 août 2017
Marché des producteurs de Camargue / Camargue producers market.
Participations dans les manifestations en France et Etranger. Exhibitions in France & abroad.
Vinexpo Bordeaux, Prowein Düsseldorf, Hofex Hong Kong, French May Hong Kong, Apéritif à la Française, Sopexa, partenaire Consulat de France à Hong Kong, Camargue Gourmande Arles, Wine & Dine Hong Kong, Wine Luxe Ritz-Carlton Hong Kong etc ...
Blog: "Le Coeur au ventre".
Kiss My Chef:
Réception à Hong Kong
Article du journal Marvellous Provence
A unique new wine, Le Guishu, based on fermented rice has just been launched. But in spite of the name, it's not from the Far East. Instead, Le Guishu is made in France using rice grown in the Camargue.
The man behind the idea is the Bordeaux-based wine-maker Olivier Sublett, inspired by his Chinese fiancée, Yuan Guizhi.
He bottled this first batch in January 2016. It's a trial run of just 36,000 bottles but production will increase dramatically if the idea takes off.
We sampled Le Guishu this week at a private tasting in Jean-Luc Rabanel's Michelin-starred restaurant, L'Atelier, at the Feria du Riz in Arles. Pictured below (left to right): Yuan Guizhi, Olivier Sublett and Jean-Luc Rabanel.
It comes in three variants. All of them are very different from each other. And none of them tastes at all like Chinese rice wine or Japanese sake.
Le Sec, a crisp dry white with a hint of lychee and grapefruit, was our favourite, though it does cheat slightly by incorporating 20% white wine, from Charente. Monsieur Sublett hopes to source a Camargue wine to use next time round.
Le Non Filtré is a full, golden yellow wine based entirely on rice and resembles a Canadian Ice Wine, while L'Umani is a deeper, complex amber yellow and sweeter on the palate.
L'Umani found surprising favour with the Chinese, winning a prize this year at the International Wine competition of Hong Kong and China.
Quite a compliment considering that the orientals have been producing rice wine for over 9,000 years.
You can read more about Le Guishu and where to buy or try it here.
Article sur le journal LA PROVENCE.
Lien vers l'article du Journal South China Morning Post