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Carefully working the soil
Carefully working the soil
Being a winegrower means learning how to live in harmony with nature, to observe it closely every day, and to help the vines to maintain an equilibrium with their environment...Vineyard workers at Palmer plough the soil all year long in order to look after it, keep it healthy, and...
Top of pageChâteau Palmer, 25/07/2014
Palmer: Three Ages of Wine
Palmer: Three Ages of Wine
The En Primeur period of early April seems already part of the distant past.  Meeting more than 1000 professionals, from 43 different countries, gave us the opportunity to present our newest baby: the 2013 vintage.  During these tasting sessions, our visitors also noticed the earliest...
Top of pageChâteau Palmer, 23/06/2014
1814-2014, 200 years later, Palmer's history is still being written...
1814-2014, 200 years later, Palmer's history is still being written...
France, 1814... The Napoleonic period was coming to a close. Charles Palmer, at the time aide-de-camp in the British army to the Prince of Wales, was 37 when he boarded a coach that would take him from Lyon to Paris.  It was journey that would forever change his destiny and alter the history...
Top of pageChâteau Palmer, 16/06/2014
The exposition
The exposition "From Earth to earth" at Palmer: "A philosophical vegetable garden"
Born in Cleves, Germany, on the banks of the Rhine, Barbara Schroeder now lives in the Gironde region.  A recognized and well-known visual artist, her works of art travel between Paris and Seoul, and are often exposed in Bordeaux at the gallery Le Troisième Œil.  Her...
Top of pageChâteau Palmer, 04/04/2014
Assemblage, that magical word...
Assemblage, that magical word...
Assemblage is a magical word that describes the action of uniting and reuniting different elements in order to polish a work of art.  Initially, in the world of wine, producers resorted to blending their wines in order to diminish the consequences of difficult weather conditions.  Today...
Top of pageChâteau Palmer, 18/03/2014
Winter, the challenge of pruning
Winter, the challenge of pruning
As every year, from November to March, the vine enters a period of winter rest that coincides with the season for pruning. Our vineyard teams have already begun to prepare for the 2014 vintage. The vine is a creeper that tries to stretch itself towards the light, while producing quite a...
Top of pageChâteau Palmer, 15/02/2014
2014, a horse on a journey...
2014, a horse on a journey...
According to the Chinese lunar calendar, on Thursday the 30th of January 2014, we began a new year under the sign of the Horse.  Horse, pronounced, "Ma" in Chinese, represents exceptional qualities such as loyalty, elegance and an artistic calling.The Chinese language contains many...
Top of pageChâteau Palmer, 10/02/2014
Kitchen Secrets #7 - Yule log with Mexican chocolate, apple-pear center with allspice and vanilla cream
Kitchen Secrets #7 - Yule log with Mexican chocolate, apple-pear center with allspice and vanilla cream
Recipe serves 8 peopleChocolate mousse:250g dark chocolate (75% cacao)1/2L heavy whipping cream Apple-pear center:2 Fuji apples2 Cornice pears50g butter1/2 coffee spoon of allspice50g of brown sugar Vanilla cream:5 yolks67g superfine sugar1/3 liter of cream 1/2 vanilla bean12 finger cookiesCream of...
Top of pageChâteau Palmer, 24/12/2013
Kitchen Secrets #6 - Rabbit and Foie Gras Tournedos, Simmered Forgotten Vegetables, Red Wine Sauce
Kitchen Secrets #6 - Rabbit and Foie Gras Tournedos, Simmered Forgotten Vegetables, Red Wine Sauce
Recipe serving 4:Ingredients:2 deboned rabbit saddles 8 very thin slices of bacon 4 escallops 20g of foie gras1L of veal bouillon75cl red wine150g purple carrots150g yellow carrots150g small golden turnips150g sweet onions150g oyster mushrooms4 soupspoons of olive oil2 soupspoons of...
Top of pageChâteau Palmer, 23/12/2013
Kitchen Secrets #5 - Roasted Scallops, Cep Ravioli and Mushroom Sauce
Kitchen Secrets #5 - Roasted Scallops, Cep Ravioli and Mushroom Sauce
Recipe serving 4: Ingredients:12 fresh scallops300g of fresh ceps or 180g of canned ceps3 grey shallots8 thin slices of lomo ham 12 Chinese ravioli sheets5 soupspoons of olive oil 10cl of water1 soupspoon of heavy cream100g of chestnut button mushrooms100g of Shitake mushrooms1 soupspoon of chopped...
Top of pageChâteau Palmer, 20/12/2013
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