{"id":23648,"date":"2019-03-10T16:17:00","date_gmt":"2019-03-10T15:17:00","guid":{"rendered":"https:\/\/www.plus-de-bulles.com\/blog\/?p=23648"},"modified":"2024-02-20T15:25:31","modified_gmt":"2024-02-20T14:25:31","slug":"patrick-borras-born-to-be-wine","status":"publish","type":"post","link":"https:\/\/www.plus-de-bulles.com\/blog\/patrick-borras-born-to-be-wine\/","title":{"rendered":"Patrick Borras, Born to be wine !"},"content":{"rendered":"\n[et_pb_section fb_built=\u00a0\u00bb1″ custom_padding_last_edited=\u00a0\u00bbon|phone\u00a0\u00bb _builder_version=\u00a0\u00bb4.23″ custom_margin=\u00a0\u00bb0px|0px|0px|0px\u00a0\u00bb custom_margin_tablet=\u00a0\u00bb\u00a0\u00bb custom_margin_phone=\u00a0\u00bb\u00a0\u00bb custom_margin_last_edited=\u00a0\u00bbon|phone\u00a0\u00bb custom_padding=\u00a0\u00bb0px|0px|0px|0px\u00a0\u00bb custom_padding_tablet=\u00a0\u00bb\u00a0\u00bb custom_padding_phone=\u00a0\u00bb\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ border_style_all=\u00a0\u00bbnone\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb background_enable_image=\u00a0\u00bboff\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″][et_pb_row _builder_version=\u00a0\u00bb4.23″ background_size=\u00a0\u00bbinitial\u00a0\u00bb background_position=\u00a0\u00bbtop_left\u00a0\u00bb background_repeat=\u00a0\u00bbrepeat\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.16″ custom_padding=\u00a0\u00bb|||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb custom_padding__hover=\u00a0\u00bb|||\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.16″ text_font=\u00a0\u00bbMontserrat||||||||\u00a0\u00bb text_text_color=\u00a0\u00bb#000000″ text_font_size=\u00a0\u00bb16px\u00a0\u00bb header_2_font=\u00a0\u00bbPlayfair Display|900|on||||||\u00a0\u00bb header_2_text_align=\u00a0\u00bbcenter\u00a0\u00bb header_2_text_color=\u00a0\u00bb#cbb057″ header_2_font_size=\u00a0\u00bb22px\u00a0\u00bb header_2_letter_spacing=\u00a0\u00bb1px\u00a0\u00bb header_4_font=\u00a0\u00bbMontserrat||||||||\u00a0\u00bb header_4_text_align=\u00a0\u00bbleft\u00a0\u00bb header_4_text_color=\u00a0\u00bb#2b2b2b\u00a0\u00bb header_4_font_size=\u00a0\u00bb17px\u00a0\u00bb text_orientation=\u00a0\u00bbjustified\u00a0\u00bb text_font_size_tablet=\u00a0\u00bb\u00a0\u00bb text_font_size_phone=\u00a0\u00bb\u00a0\u00bb text_font_size_last_edited=\u00a0\u00bbon|phone\u00a0\u00bb header_2_font_size_tablet=\u00a0\u00bb\u00a0\u00bb header_2_font_size_phone=\u00a0\u00bb18px\u00a0\u00bb header_2_font_size_last_edited=\u00a0\u00bbon|phone\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]

Originaire de N\u00eemes, petit-fils de viticulteurs, Patrick a toujours \u00e9t\u00e9 berc\u00e9 par le milieu viticole. Sa premi\u00e8re rencontre avec les vignes du Sud a lieu tout gosse lorsqu\u2019il accompagne son p\u00e8re et son grand-p\u00e8re \u00e0 la coop\u00e9rative viticole apr\u00e8s les vendanges. Fascin\u00e9, intrigu\u00e9, il cherche \u00e0 comprendre comment un fruit peut se transformer en vin. Il en est s\u00fbr, il en fera son m\u00e9tier.<\/p>

Quelques ann\u00e9es plus tard, \u00e0 l\u2019adolescence, le cruel dilemme s\u2019impose, il h\u00e9site. Son c\u0153ur balance entre l\u2019\u0153nologie et la sommellerie. L\u2019homme d\u2019\u00e9change optera finalement pour la sommellerie car il a un besoin visc\u00e9ral d\u2019\u00eatre \u00e0 la fois en contact avec les vignes, les vignerons mais \u00e9galement les clients, \u00e9picuriens et amateurs de bons vins comme lui, avec lesquels il adore \u00e9changer.<\/p>

\u00a0<\/p>

\u00ab Je suis le point de connexion entre l\u2019histoire du vin, et les d\u00e9sirs de mes clients \u00bb<\/h2>

\u00a0<\/p>

Une fois ses \u00e9tudes achev\u00e9es, il monte \u00e0 Paris, et rejoint la brigade de Pierre Gagnaire, illustre Chef Cuisiner. Inspir\u00e9 par son mentor, qui aime mettre dans sa cuisine du sentiment, de l\u2019intelligence, et de la po\u00e9sie, Patrick se d\u00e9finit comme un pont, une sorte de faiseur de liens ou de tisseur d\u2019\u00e9changes qui relie la philosophie des vignerons aux aspirations de ses clients.<\/p>

\u00a0<\/p>

\u00ab Krug, mon souvenir le plus marquant \u00bb<\/h2>\r[\/et_pb_text][et_pb_image src=\u00a0\u00bbhttps:\/\/www.plus-de-bulles.com\/blog\/wp-content\/uploads\/2024\/01\/Pat.jpg\u00a0\u00bb align_tablet=\u00a0\u00bbcenter\u00a0\u00bb align_phone=\u00a0\u00bb\u00a0\u00bb align_last_edited=\u00a0\u00bbon|desktop\u00a0\u00bb _builder_version=\u00a0\u00bb4.16″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][et_pb_text _builder_version=\u00a0\u00bb4.16″ text_font=\u00a0\u00bbMontserrat||||||||\u00a0\u00bb text_text_color=\u00a0\u00bb#000000″ text_font_size=\u00a0\u00bb16px\u00a0\u00bb link_text_color=\u00a0\u00bb#111937″ header_2_font=\u00a0\u00bbPlayfair Display|900|on||||||\u00a0\u00bb header_2_text_align=\u00a0\u00bbcenter\u00a0\u00bb header_2_text_color=\u00a0\u00bb#cbb057″ header_2_font_size=\u00a0\u00bb22px\u00a0\u00bb header_2_letter_spacing=\u00a0\u00bb1px\u00a0\u00bb header_4_font=\u00a0\u00bbMontserrat||||||||\u00a0\u00bb header_4_text_align=\u00a0\u00bbleft\u00a0\u00bb header_4_text_color=\u00a0\u00bb#2b2b2b\u00a0\u00bb header_4_font_size=\u00a0\u00bb17px\u00a0\u00bb text_orientation=\u00a0\u00bbjustified\u00a0\u00bb text_font_size_tablet=\u00a0\u00bb\u00a0\u00bb text_font_size_phone=\u00a0\u00bb\u00a0\u00bb text_font_size_last_edited=\u00a0\u00bbon|phone\u00a0\u00bb header_2_font_size_tablet=\u00a0\u00bb\u00a0\u00bb header_2_font_size_phone=\u00a0\u00bb18px\u00a0\u00bb header_2_font_size_last_edited=\u00a0\u00bbon|phone\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]

\r\n <\/p>\r\n

Il y a 15 ans, Patrick d\u00e9barque en Champagne pour d\u00e9couvrir l\u2019univers captivant de la Maison Krug, pour lui l\u2019une des plus embl\u00e9matiques de son temps de par son exigence qualitative et la constance de son assemblage. Marqu\u00e9 par la d\u00e9gustation de la Grande Cuv\u00e9e, n\u00e9e d\u2019un assemblage de plus de 120 vins issus de plus de dix ann\u00e9es diff\u00e9rentes et trois c\u00e9pages, il s\u2019\u00e9merveille devant la finesse de son effervescence, sa robe et ses divines fragrances. Depuis, avec Benjamin Cherri\u00e8re, le Fondateur de Plus de Bulles, le duo sillonne r\u00e9guli\u00e8rement le vignoble pour partir \u00e0 la rencontre de vignerons talentueux et ses coups de c\u0153ur se multiplient. Patrick s\u00e9lectionne ses Champagnes en fonction de diff\u00e9rents crit\u00e8res.<\/p>\r\n

 <\/p>\r\n

\u00ab Je ne d\u00e9guste jamais seul, sauf quand j\u2019ai besoin de concentration \u00bb<\/h2>\r\n

 <\/p>\r\n

Bien \u00e9videmment par la d\u00e9gustation. \u00ab Je ne d\u00e9guste jamais seul, sauf quand j\u2019ai besoin de concentration \u00bb dit-il en souriant. \u00ab Je d\u00e9guste presque toujours le matin, entre 8h00 et 11h00, \u00e0 papilles repos\u00e9es ou quand la faim se fait sentir. C\u2019est l\u00e0 que tous mes sens sont en \u00e9veil<\/em> \u00bb.<\/p>\r\n

Puis entrent \u00e9galement en sc\u00e8ne l\u2019histoire du Domaine, l\u2019\u00e9tat d\u2019esprit et la personnalit\u00e9 du vigneron. Fervent adepte de l\u2019atypicit\u00e9, un coup de c\u0153ur lui revient en t\u00eate. \u00ab Lors de ma derni\u00e8re visite en Champagne, j\u2019ai eu le plaisir de rencontrer Aur\u00e9lien Laherte, des Champagnes Laherte Fr\u00e8res<\/a> \u00e0 Chavot. Il m\u2019a fait d\u00e9couvrir une cuv\u00e9e extraordinaire, baptis\u00e9e \u00ab Les 7 \u00bb, car elle est \u00e9labor\u00e9e \u00e0 partir des 7 c\u00e9pages champenois m\u00eame si certains d\u2019entre eux ne sont presque plus utilis\u00e9s voire oubli\u00e9s. C\u2019est une cuv\u00e9e extra brut, \u00e9lev\u00e9e sous-bois, aux ar\u00f4mes cisel\u00e9s que l\u2019on retrouve sur beaucoup de belles tables \u00e9toil\u00e9es<\/em> \u00bb.<\/p>\r\n

 <\/p>\r\n

Ce qu\u2019il y a de plus beau dans mon m\u00e9tier ? Le PARTAGE<\/h2>\r\n

 <\/p>\r\n

Et lorsque Patrick a un coup de c\u0153ur, il le partage. C\u2019est un cr\u00e9do, une des choses les plus vivifiantes de son m\u00e9tier. Pour lui, il est impensable de conserver pr\u00e9cieusement ses trouvailles sans les avoir pr\u00e9sent\u00e9es \u00e0 ses confr\u00e8res sommeliers. \u00ab J\u2019estime qu\u2019il y a tr\u00e8s peu de concurrence dans ce m\u00e9tier. Le Champagne est un vin de partage qui se doit d\u2019\u00eatre d\u00e9gust\u00e9 \u00e0 plusieurs<\/em> \u00bb.<\/p>\r\n

 <\/p>\r\n

\u00ab Il est temps de d\u00e9sacraliser le Champagne \u00bb<\/h2>\r\n

 <\/p>\r\n

Et si vous souhaitiez demander \u00e0 Patrick \u00e0 quelles occasions il ouvre une bouteille de Champagne, cet homme de rigueur et d\u2019honn\u00eatet\u00e9, qui va droit \u00e0 l\u2019essentiel vous r\u00e9pondra : \u00ab Oui, le Champagne est un vin festif et de c\u00e9l\u00e9bration mais il est essentiel de s\u2019\u00e9loigner de son image ostentatoire voire clinquante qui lui est trop souvent attribu\u00e9e. D\u00e9sacralisons le Champagne ! Le Champagne est d\u2019abord un vin, qui gagnerait \u00e0 \u00eatre consomm\u00e9 plus r\u00e9guli\u00e8rement. C\u2019est un vin neutre, id\u00e9al \u00e0 l\u2019ap\u00e9ritif car il ne couvre pas le palais. C\u2019est aussi un vin de repas car oui bien s\u00fbr qu\u2019il possible de d\u00eener au Champagne ! \u00bb<\/em><\/p>\r\n

A bon entendeur\u2026<\/p>\r[\/et_pb_text][et_pb_image src=\u00a0\u00bbhttps:\/\/www.plus-de-bulles.com\/blog\/wp-content\/uploads\/2024\/01\/Pierre-gagnaire-et-patrick-borras.jpg\u00a0\u00bb align_tablet=\u00a0\u00bbcenter\u00a0\u00bb align_phone=\u00a0\u00bb\u00a0\u00bb align_last_edited=\u00a0\u00bbon|desktop\u00a0\u00bb _builder_version=\u00a0\u00bb4.16″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section]\n","protected":false},"excerpt":{"rendered":"

Originaire de N\u00eemes, petit-fils de viticulteurs, Patrick a toujours \u00e9t\u00e9 berc\u00e9 par le milieu viticole. Sa premi\u00e8re rencontre avec les vignes du Sud a lieu tout gosse lorsqu\u2019il accompagne son p\u00e8re et son grand-p\u00e8re \u00e0 la coop\u00e9rative viticole apr\u00e8s les vendanges. Fascin\u00e9, intrigu\u00e9, il cherche \u00e0 comprendre comment un fruit peut se transformer en vin. […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[21],"tags":[],"yoast_head":"\nPatrick Borras, Born to be wine !<\/title>\n<meta name=\"description\" content=\"D\u00e9couvrez Patrick Borras, Chef Sommelier du restaurant Pierre Gagnaire. 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