As it’s the last day of january and the very last moment to do it, I wish everyone all my best : no resolutions impossible to reach, just positive thoughts to croos 2018 in a good mood ! Many thanks to each of you to follow and appreciate the blog, facebook page and instagram post. January is already behind us. Let’s have a look about it.
A really wet wet month
After days and days without any drop and critical level of the aquifers, storms and rainy clouds have suddenly crossed our region without any interruption ! From too dry to too wet, we went from an extreme to an other. Vineyards, fields, roads close to river are under water.
The river Charente has spread over its banks and is not in a hurry to come back in its stream bed…
Here in Jarnac, cognac Courvoisier is just on front line !
As you know, every clould has a silver lining and in this case the positive point of view and thought is that the nature and plants, and cognac vineyards needed this water, and even if it happens all at once, it’s a good new for springtime. So we just have to be patient…
A mild winter
Spring is not here yet, altough temperatures are rather mild for the season. Consequetly, my wattle tree in the garden is in bloom with about two weeks early.
In Oleron Island, each mid february, a flower parade takes place with numerous activities, music and concerts, flea market, sale of wattle, and Miss Mimosa (french name of wattle) contest. During this period wattle trees are in blossom and the whole island is yellow colored.
A sunny color on my desk is clearly inspiring positive thoughts.
Distillation is on the air
Since november after the harvest and till end of march, the cognac distilleries work night and day. It’s really a magical moment to be there with the master distiller.
He/she crosses non-stop several weeks depending from the quantity of vine to be distilled. Even if modern facilities such as computer controlled devices, and gaz heating allow to sleep at home and no more in the distillery, the distiller takes great care of each step of distillation, trusting on his/her five senses. The crunch time is called ” la coupe” (the cutting).
First, “the heads”appear with the highest alcohol content. Then comes the precious moment “the heart”, a clear spirit : this is the one that will produce cognac. The “second cuts” and the “tails” come lastly.The “heads” and “seconds cuts” are distilled once more with the next batch of wine, called “brouillis. 24 hours are necessary for an entire cycle.
I do love the different names used for the process, ” la bonne chauffe” ” la mise au courant” giving it its part of mystery. The scent in the distillery is quite amazing. We feel good even if we don’t drink !
Angoulême International comics strip
Created in 1975, the Angoulême International comics strip festival is the most important event of its kind in the world and the place-to-be for editors, authors, and fans. As usual, from last thursday to end of sunday, it has been a tremendous success and huge moments of emotion, laughs, discovery and passion.
To describe in few words and figures this festival : schtrumpfs and cosplayers in the streets, 23 countries represented, 2000 authors, 6600 editors and professionnals, 900 french and foreign journalists, 400 tons of books and materials.
Some views of the exhibition of Naoki Urasawa, one of the most fascinating contemporary mangaka.
and some other of the President of this past edition, Cosey
In this grey january, this moment of madness is a authentic gift
And you, what have you done this past month ?
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