Definition: oenotourism - bacchus

Tastings, cellar tours, vineyard discoveries...
Wine lovers gather at
Bacchus-certified hotels.

Located less than 15 km from a vineyard, Bacchus hotels are nestled in the heart of France's most famous wine-growing regions.
The establishment's menu is in tune with this, as it always offers a wide selection of wines: grands crus as well as regional productions.
Happiness without moderation.

The Quality Charter

	The establishment is located in a wine-growing appellation area and in close proximity to vineyards (within a 15 km radius) or in a wine-producing village.
	Particular care is taken to highlight the wine-growing environment in the establishment's décor (objects related to wine-growing, sale of products related to the vineyard: bottles, harvest baskets, etc.).
	The establishment provides free documentation and reference works enabling guests to discover and learn about the different aspects of vines and wine (e.g. vineyard map, documents on vineyard appellations, wine guide, list of winegrowers or cellars for tastings, etc.).

	The establishment has adequate wine storage facilities (storage at the correct temperature and humidity), a cellar and/or wine cabinet. At the customer's request, the hotelier will provide a suitable place to store purchased bottles.
	Particular attention is paid to pairing local dishes with wines from the region of production.
	The wine list must offer at least (as indicated on the list): - 50 different wines, 25% of which are from the region, - 15 half-bottles of wine, 5 of which are from the region, - 3 AOC wines served by the glass.
	Wine is served in appropriate glasses (Bordeaux, Burgundy, Alsace glasses, etc.).
	The hotelier must advise customers on their choice of wine and be familiar with the different appellations of the region of production and the sites open to the public in the wine-growing area.
	Wine should be served in a quality ice bucket or insulated container.
	Particular attention is paid to training front-of-house staff (permanent and seasonal) in wine tasting. If necessary, staff attend training sessions.
	At the customer's request, the hotelier is responsible for organising any visits to cellars or châteaux, tastings and tours of the vineyards.