Undergound Wine Tasting
Posted: 06/13/2010 Filed under: Wine, Wine Pairings | Tags: Cave de la Grande Brosse, Loire Valley, Pairings, Philippe Oudin, Touraine, Wine Leave a comment »
Situated deep underground, through what seems like a labyrinth of underground tunnels, is the Cave de la Grande Brosse. This cave, at the entry to the Sologne and between the Loire and Cher rivers, is surrounded by the châteaux of the Loire Valley. The surrounding fields are green and sunny; however, be prepared, for even on the hottest of summer days, the cave that stores the wine and serves as host for the wine tastings stays nice and cold (perfect for storing wine). I wasn’t at all prepared for the drastic temperature change once we started our way down the long path of the cellar, but the warm welcome by winemaker Philippe Oudin helped me forget all about the chill. At the bottom of the cave there is a long reception hall with a large fireplace carved into the stone. It was there, nestled close to the fire, that we began the wine tasting. Read the rest of this entry »
Cheverny Revisted: Domaine de Veilloux
Posted: 06/09/2010 Filed under: Wine, Wine Pairings | Tags: cheverny, France, Pairings, Tintin, Wine Leave a comment »When I think of Cheverny, I think of Tintin and wine. Right in the heart of cheverny is the Tintin castle, or rather the château that inspired the residence of this beloved character. The Château de Cheverny, owned by the Hurault family for more than six generations, is magnificent and full of interesting history. We went on a raining day, but that didn’t seem to bother anyone since the interior, filled with lots of art and antiques, was just as interesting as the outside gardens. Although the chiens de chasse or hunting dogs where definitely the highlight of the trip.
The Science of Wine
Posted: 02/24/2010 Filed under: Wine | Tags: Coteaux de Layon, Oenology, Puy-Notre-Dame, Saumur, Wine Leave a comment »Producing wine is an activity that requires patience and passion, but even with these traits, a winemaker might come across a problem that he or she just can’t seem to get right. This is where the oenologue comes in. Oenology can be considered as the science of wine, used in such a way as to better the quality of the wine. In the wine producing region of Saumur in the Loire Valley, where the vineyards are small parcels of land passed down through the generations of sons (and on occasion their daughters), two women fill the role of oenologue, Nathalie and Isabelle.
This past week, I worked with these two women as an intern in the lab that they have established just outside of Puy-Notre-Dame, a small village that is famous for its beautiful cathedral. While Nathalie and Isabelle spend much of their time in the lab working on the samples the winemakers have brought them, a large part of the job is also going to the vineyards, studying the vines, and visiting the chai (wine or barrel shed) that might be the root of problem. Read the rest of this entry »
Vin Chaud
Posted: 12/17/2009 Filed under: Drinks | Tags: France, Recipe, Vin Chaud, Wine Leave a comment »During the past couple of weeks, signs advertising vin chaud have been popping up all over France. In the local cafés, vin chaud is written in chalk on the “specials” board, and the vendors at the many celebrated Christmas Markets are prepared to warm up the crowds with their versions of vin chaud. While many countries have their form of mulled wine, in France it’s vin chaud, which literally means “hot wine.” Drinking a glass of vin chaud is sure to warm you up on the coldest of days, but it is also extremely easy to make yourself.
People began making vin chaud as a way of saving wine that had gone bad. By adding sugar and spices, the wine was again drinkable. This doesn’t mean, however, that you should reach for the half bottle of red wine that’s been sitting out for a few weeks. You can make vin chaud from almost any type of red wine (Cabernet Sauvignon, Pinot Noir, Beaujolais Nouveau). Be careful not to boil the wine, and be sure to serve with a slice of orange. Vin chaud is also a great accompaniment for pain d’épices, a French spice cake that is similar to gingerbread. Read the rest of this entry »
