Initially, the wines were produced for home consumption. After the Second World War, Domaine Maby was officially launched by Armand Maby, who developed a modern, functional winery and acquired new plots of vines. In 1946, the first bottles with the “Domaine Maby” label were produced. In the 1960s, Armand was joined by his son Roger and his sons-in-law. The estate was further extended, onto the Tavel appellation and the beautiful pebbled terroir of Lirac. In 2005, Roger’s son Richard Maby joined the estate. After fifteen years spent in finance, driven by his love of wine and the special potential of Lirac and Tavel, he brought new energy to the estate and a modern style to his wines.
The Cecelia Edition
Welcome to the Cecelia Edition.
The Cecelia Edition is a celebration of French excellence. Amazing people, producing amazing food and wine. It also so happens that France is the home of wine, cheese and charcuterie.
Have a read below and meet some true artisan producers along the way.
Sit back, pour yourselves a glass of wine, get comfy, slow down and enjoy.
Wine Tasting
How to taste wine
appearance
Smell / Aromas
appearance
The first step of assessing wine is looking at it
Wine snobs like to talk about the legs of wine. In all honestly, this is a bit of a waste of time.
The wine legs (or tears of the wine as the French refer to them) can give an indication of the alcoholic content of the wine. But it’s so difficult to be accurate with a reading from legs,
So we say just read the label!
For appearance, we only ever find it useful to note something if the colour is completely out of the ordinary i.e. it’s a really dark rose
Smell / Aromas
The next step is to smell your wine.
Swirl the wine in the glass. Looks poncy but does release some aromas, and helps it not just smell like alcohol.
Broadly, smells can be broken into three categories.
Primary Aromas: grape-derivative and include fruits,
herbs, and floral notes.
Secondary Aromas: from winemaking practices and easiest to find in white wine. Examples include beer, cheese rind, or nuts.
Tertiary Aromas: from aging in bottle or oak. Normally savoury. Examples include roasted nuts, spices, vanilla, autumn leaves, tobacco, and leather.
Start broad. Is it fruity?
Red wine? Think of red, blue, and black fruits.
White wine? Think of citrus, orchard, or tropical fruits.
Once you’ve identified a scent such as citrus, you can now think if it’s more apple than lemon or more orange than lime.
This is all pretty personal to your own nose.
The same principle can be applied to floral and herb scents, but in our opinion, not many people can tell you the specific scent of geranium.
If you can detect herbs or floral notes, it’s a great start.
Wine Tasting
How To Taste Wine
Taste
Conclude
Taste
Finally you get to actually taste the wine. Funnily enough though, tasting is predominantly to detect the structure of the wine.
Body: Think how differently skimmed milk, full-fat milk and cream coat the mouth.
Acidic: How much does it make your mouth drool?
Tannin: An annoying word but an easy one to detect. Imagine sucking on a teabag and how dry it would leave your mouth.
That’s tannin.
Dry or sweet? Tannin can trick you to think there’s no sweetness in a wine. Stick the tip of your tongue in as the best detector of sugar (probably not the done thing to do in a restaurant).
Conclude
The final part of tasting a wine, is to come to a conclusion about it.
What type of wine did you just have and did you like it?
Was it too acidic or just a bit meh?
If you’ve just tried, for example, a Barolo, log that experience with that wine in your mind so that the next time you have a Barolo, you have a foundation of knowledge to judge it against.
The only way to really educate yourself is to drink more. Poor us.
Wine
Domaine Maby, Variations 2019, Côtes Du Rhône
Profile
Tasting
Scale
Profile
Name: Domaine Maby, Variations 2019, Côtes Du Rhône
ABV: 14.5%
Grape: Grenache, Syrah, Mourvèdre and Carignan
Country and Region: France, Rhône
Winemaking: High Environmental Value, Organic, Sustainable
Tasting
Tasting notes of Blackberries, Strawberries and Vanilla.
This Côtes Du Rhône is full, rich and an excellent example of a value Côtes Du Rhône. Peppery and spicy on the nose, it offers juicy blackberry and light strawberry flavours, with vanilla on the long smooth finish.
Scale
Sweetness (dry to sweet) 1-5: 3
Acidity (low to high) 1-5: 3
Tannin (low to high) 1-5: 2
Body (light to full) 1-5: 3
Producer
Domaine Maby
The Maker
The Estate
The Maker
The Estate
Engaged in sustainable winemaking, Domaine Maby favours natural vineyard maintenance techniques. Use of plant care products is limited to a minimum. Vineyard work is fully manual. From pruning to de-budding, from green harvesting to grape-picking, the human touch brings out the very best of the terroir. The fully manual harvesting campaign starts when the berries have reached optimal maturity. Plot by plot, grapes are picked in the early morning hours to ensure optimal preservation of their full aromatic potential. The harvest brings the work of an entire year to a close, and marks the beginning of a new phase, both in the vineyard with pruning, and in the winery with vinification and maturing.
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Cheese 1
Meule de Savoie
Profile
Producer
Ingredients
Profile
Country + Region: France, Savoie
Milk Type: Cows
Pasteurised: No
Strength Of Cheese: 3
Style Of Cheese: Hard
Texture: 4
Taste & Pairing: Hard cheeses are a dream to pair with most wines. They can stand up to strong wines and enhance delicate ones. Here the intensity of the Côtes du Rhône enhances the smooth and fruity flavours of the Meule de Savoie, without being overpowering.
Producer
Meule de Savoie is a from the same family as Gruyère. It’s a cooked pressed hard cheese.
The taste is smooth and fruity and stronger when his older.
Maturing period is around 10 to 12 months.
Ingredients
Unpasteurised cows milk, salt, rennet
Cheese 2
Tomme de Savoie
Profile
Producer
Ingredients
Profile
Country + Region: France, Savoie
Milk Type: Cow
Pasteurised: No
Strength Of Cheese: 3
Style Of Cheese: Hard
Texture: 3
Taste & Pairing: This cheese is rich, fudgy and earthy. A true tomme, separating itself from the rise of its industrialised counterparts. A cut of this tomme with the fruity wine with its vanilla finish is a match made in heaven.
Producer
From Affineur Joseph Paccard. This is a true Tomme de Savoie, from a time before the rise of industrialised cheesemaking.
Redolent of a woody wonderland, this is a cheese of great structure and complexity.
Ingredients
Unpasteurised cows milk, salt, lactic ferments
Cheese 3
St Felicien
Profile
Producer
Ingredients
Profile
Country + Region: France, Isere, Rhone-Alpes
Milk Type: Cows
Pasteurised: No
Strength Of Cheese: 1
Style Of Cheese: Soft
Texture: 2
Taste & Pairing: Fresh, rich and creamy. St Felicien is a double-cream cow’s milk cheese, an adaptation of a traditional cheese from the Lyon area called St Marcellin. Creaminess matched with the fresh fruit flavours of the wine…let it sing in the mouth!
Producer
Saint-Félicien originates in the French Isere, Rhone-Alpes region and is named after the small town where it was first produced and sold. It was originally made from goat’s milk. Saint-Félicien is similar to Saint-Marcellin but usually much softer, so much so that it is usually sold in a small pot to hold the runny paste.
Ingredients
Unpasteurised cows milk, salt, lactic ferments
Charcuterie
Saucisson Sec Avec Truffle
A Bit About Me
A Bit About Me
The Deli Society partners with artisan producers that put animal welfare first.
Country & Region: France, Aveyron
Produced in partnership with a craft charcuterie maker in France that has been making Saucissons as a family for 60 years.
This Saucisson Sec has been produced to traditional standards with high animal welfare pork and infused with chunks of truffle for a truly delectable flavour. Bon appetit!