FOODIES WEST.COM         

  HENRI JAYER

Viticulteur à Vosne-Romanée | Diplôme national d’œnologie

PRIVATE RESERVE WINE AUCTION 
 by Baghera/wines, Geneva, Switzerland

Je suis un vieux routinier.
 

February 2018 Issue | Vol. 6, No. 7 
















 
 
 

 
Chef de Cuisine

WRIGHT'S at
the BILTMORE
PHOENIX, ARIZONA
BRIAN PETERSON

 
Tequila Goddess 

LA HACIENDA at  
FAIRMONT SCOTTSDALE PRINCESS
KATIE SCHNURR

 
Executive Chef
THE ARIZONA BILTMORE
PHOENIX, ARIZONA

HERVE CUYEU

  Executive Chef
SANCTUARY at
CAMELBACK MOUNTAIN
SCOTTSDALE, ARIZONA

BEAU MCMILLAN


View the wines, spirits, and beers chefs and sommeliers have paired with food featured in FOODIES WEST on our new page:




M.F.K. FISHER
Food writer extraordinaire

     
Wright's at the Biltmore 
with Chef de Cuisine
Brian Peterson
Phoenix, Arizona
   
       
Tuscany & Piemonte Wines
with Gary Spadafore
Breakthru Beverage Group


 
FLOR DE CAÑA RUM

Brand Ambassador West

ASHELA RICHARDSON


Don't miss what's new at
FOODIES WEST!


Sign up for a free subscription!


            


            


             
 
           
 
              
               Like Us!
Henri Jayer Wine Auction by Baghera/wines in Geneva, Switzerland “When you’re talking about Burgundy,” said sommelier Michael West, “and what makes Burgundy interesting, is that fifth element of taste. Umami.” And who better bottled that elusive lively element than the late viticulteur à Vosne-Romanée, Henri Jayer. His wines, described by one of his daughters as so intimately recognizable because of their “extraordinary, blossoming bouquet”, had that ever-present extra-sensory dimension. “The more hedonistic they were”, UK wine merchant, Roy Richards, claimed, “the happier he was”. His family called him ‘inventive’, a ‘true pioneer’. Colleagues looked up to him as the ‘Maestro’, ‘God of Burgundies’ and ‘dean of Burgundy winemakers’. Industry writers described him as a ‘purist’, and a winemaker who ‘created his wines on the vines rather than in the cellar’. Jayer, in his always affable way, would perhaps rather favor his self-described label of un vieux routinier, or ‘an old rogue’. His wandering ways from traditional viniculture made him a legend in his own time. He created something ethereal from those Burgundy berries. A wine with, as oft described, an “otherworldly flavor”. Jayer started his career when he was a teenager in his family’s tiny vineyard. He never veered far from his Cote-D’or homeland, and he trained with a local vintner. From there, he experimented often to produce that pure, sensual wine free from as much human interference as possible. The vines, shall we say, responded well.