The Loire Valley ranks third in total acreage devoted to vineyards among France’s eleven wine-growing regions. At over six hundred miles (one thousand kilometers) the Loire is France’s longest river. In encompasses several regions which we list going from west to east. First is the Nantais region whose major grape is the white Muscadet. Then comes Anjou-Saumur whose major grapes are the white Chenin Blanc and the red Cabernet Franc. In Touraine the primary white grapes are Chenin Blanc and Sauvignon Blanc and whose primary red grape is Cabernet Franc. Finally comes the Central Vineyards whose major white grape is Sauvignon Blanc and whose major red grape is Pinot Noir. Sooner or later we will review at least one wine from each of these regions.

Bourgueil is a market town surrounded by caves and vineyards. Go north a bit to the Cave Touristique de la Dive Bouteille (Tourist’s Shady Bottle Cave) that’s full of local wines. Don’t miss the Benedictine Abbaye de Bourgueil (Bourgueil Abbey) where according to legend the first Cabernet Franc vine was planted in 1089. Stop by its Musée des Arts et Traditions Populaires (Art and Folk Traditions Museum). Then go about 12 miles (19 kilometers) north to the Château de Langeais, a great mid-Fifteenth Century Loire Castle.

Before reviewing the Loire wine and imported cheeses that we were lucky enough to purchase at a local wine store and a local Italian food store, here are a few suggestions of what to eat with indigenous wines when touring this beautiful region. Start with Quiche aux Rillettes (Quiche with Coarse Pork Paté). For your second course savor Beuchelle, Tourte aux Rognons (Sweetbreads and Kidney Pie). And as dessert indulge yourself with Nougat de Tours (Tours Nougat).

OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.

Wine Reviewed Yannick Amirault Le Grand Clos Bourgueil 2004 13.0% alcohol about $17

Let’s start by quoting the marketing materials. Yannick Amirault is considered one of the best producers in Loire Valley’s Bourgueil AC. In fact, French publication Classement (2005) called him the best in the region, commenting in the last ten years, the wines of this domaine have appeared as the most complex and the most consistent of the appellations Bourgueil and St. Nicholas de Bourgueil. The wines of the domaine are characterized by body, cleanness, charm, and in a great vintage, by aristocracy. And now for my review.

My first meal consisted of commercially prepared barbecued beef ribs in a sweet sauce accompanied by rice and Turkish Salad. The wine was round and black fruits predominated. The acidity did a fine job of cutting the grease. This wine was full but short.

The second meal was whole-wheat spaghetti with a commercial tomato spaghetti sauce that I boosted with a medley of garlic, red pepper, multiple mushrooms, olive oil, anchovies, capers, Greek olives, and parmesan cheese. The Bourgueil was mouth filling, round, and dark. I don’t remember when I enjoyed pasta and wine so much.

The final pairing involved breaded fried chicken cutlets, potato patties, and Caponata, a purchased Italian tomato, pepper, onion, and eggplant salad. The wine was dark and round yet it didn’t overwhelm the chicken, perhaps because it was fried. It was a good accompaniment to the fruity eggplant salad. I was sorry that I didn’t have any fruit-juice candy. The wine was a no-go with pistachio nougat candy.

The first cheese pairing was with a German Emmenthaler (Swiss) Cheese. The wine retained its acidity and flavor, tasting of tobacco and black cherries. Then I tried a goat’s milk cheese called Poitou Charente from central western France. The wine was round and relatively powerful.

Final verdict. I was happy with this wine and would buy it again, especially if I could get it at a better price but there are so many Loire Valley wines to taste, not to mention the other wine regions of France.

Levi Reiss has authored or co-authored ten books on computers and the Internet, but to be honest, he would rather just drink fine Italian, French, or other wine, accompanied by the right foods and spend time with his wife and family. He teaches classes in computers at an Ontario French-language community college. Among his many web sites he is particularly proud of his new love and relationships site celebrating mostly spiritual and on occasion physical love at http://www.loveamourlove.com. You will find a wide range of articles devoted to various aspects of love, and a special collection of love quotes in both English and French (with translations.) Check out his global wine website at http://www.theworldwidewine.com with his new weekly column reviewing $10 wines.

Author: Levi Reiss
Article Source: EzineArticles.com
Provided by: Guest blogger

However our French Christmas lunch cooked by “ma-in-law” was not a patch on the seasonal roast turkey & trimmings I used to do at home in the UK. Our festive meal consisted of an old boiler fowl, pressure cooked with tinned chestnuts and what I can only term “artisan potatoes” (no further veg) followed by an uninspiring endive salad and a supermarket frozen dessert…no fun crackers, or flourish of a little garnish.

It is my opinion that the French are too complacent with their vintage crown of “the best cooks in the world”. The majority of local restaurants here in Nice, in the south of France, mainly cater for tourists, the same menu year in year out. If you dare complain – that is it – you are enemy number one. Only once did we return a lukewarm undercooked steak. We could not even decide if it was lamb or pork and at 22 euros… the waiter threw a fit, then returned the same steak – that had just been re-heated in a microwave!

I do understand that there are some amazing restaurants around especially further afield, but we do not have a car and what if the food is not worth the palaver of a trip? For us, we now avoid the local French restaurants, as we have exhausted the few varieties of dishes offered. There is only so many insipid chocolate mousse you can desire.

Now our one restaurant weekly treat is to go to the expat pub for Sunday lunch. They do not have a microwave, everything is served with a bright stimulating variety of fresh veg and the desserts are always an inspiration. Mulled wine trifle, Bailey’s creme brulee and their chocolate mousse is made with Guinness and served in a fun glass to look like half a pint. Naturally my ma-in-law firmly turned down our invitation to join us there!

I admit to generalizing regarding he cooking skills of both nations, but in my view, the French could be a tad more adventurous with their tried and tested, regurgitated traditional recipes.

Thanks for reading

For more info about being a expat in France visit http://www.livinginthesun.info/articles/france/

Also check my blog on all aspects of moving to France here http://livinginthesun.info/france/

I wish you the best of luck.

Liz

Author: Liz Sunny
Article Source: EzineArticles.com
Provided by: Guest blogger

Matching the perfect French wine to ideal food selections: French or Rhone wine are classy beverages for most any occasion, but they go specifically well with certain foods. Based on taste and texture, the robust flavor of a crisp wine comes out even stronger when matched to the appropriate food combination. But if you are a novice, it can be hard to tell, and you don’t want to doom the experience before you’ve even had the chance to know how best to experience it. That’s where a quality specialist wine merchant comes in handy. Through their expertise and recommendations, you can avoid the trial and error and find a combination that brings out the best in both components.

Sampling new Rhone wine and French selections with convenience: One of the drawbacks or benefits – depending on your point of view and expertise – is that there are many different kinds of French or Rhone wine out there for you to sample. However, doing so can get quite expensive, and it’s not beneficial unless you know what you are getting is a quality selection. Seeking the expertise of quality specialist French wine merchants means that you can often find opportunities to sample new selections with ease and convenience through carefully selected assortments that are made ready for delivery, so you can take advantage from virtually anywhere in the world.

Relying on the experts to hone your French wine tastes and sensibilities: It takes knowledge, care, and respect to enjoy French wine or Rhone wine the way they were intended. It is recommended that if you are new to the game, you rely on the experts you will find through specialist French wine merchants to guide you in developing your tastes and sensibilities. It could keep you from many unpleasant wine-tasting experiences down the road!

Staying on top of news, reviews, deals and offers: Nowadays many specialist French wine merchants keep frequently updated blogs that provide you with the latest in news, reviews, advice, deals, and offers. If you are serious about your wine hobby, you will want to follow along, see what they have to say, and before you know it, your own tastes will start to benefit.

Whether it’s French wine or Rhone wine that has caught your attention, start the new year off right by listening to the experts – specialist French wine merchants, who know how best to appreciate the flavor and the experience.

Learn more about French wine and Rhone wine.

Author: Todd Duan
Article Source: EzineArticles.com
Provided by: Smart cooker

The Loire is longest river in France. Among eleven France’s wine-growing regions the Loire Valley number three in total vineyard acreage. This region is subdivided into four sections going from west to east: Nantais, Anjou-Saumur, Touraine, and Central Vineyards, the home of the wine reviewed below. This region’s major white grape is Sauvignon Blanc and major red grape is Pinot Noir.

Bourges is a town of over seventy thousand people that’s almost in the center of France. It’s an old style market town with a high and mighty Cathedral, the Thirteenth Century Cathdrale St-tienne that is really something to see. It is a World Heritage Site. Don’t miss the Fifteenth Century Palais Jacques-Coeur (Palace) that was used as a model for several New York City Fifth Avenue mansions. For natural beauty visit the marshes of the Voiselle and Yevre rivers.

Before reviewing the Loire wine and imported cheeses that we were lucky enough to purchase at a local wine store and a local Italian food store, here are a few suggestions of what to eat with indigenous wines when touring this beautiful region. Start with Salade de Faisan (Pheasant Salad). For your second course savor Noisette de Biche (Deer Medallions). And as dessert indulge yourself with Poire Rotie au Beurre (Pear Roasted in Butter).

OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.

Wine Reviewed
Marnier-LaPostolle Chateau de Sancerre Rouge 2003 12.5% alcohol about $19

Let’s start by quoting the marketing materials. Tasting Note: Straw yellow color; grapefruit and mineral notes on the note; clean and refreshing citrus/grapefruit and herbal flavors. Serving Suggestion: Shellfish; goat’s cheese dishes; veggie dishes. And now for my review.

My first meal consisted of poached salmon-colored trout in red pepper (the vegetable, not the spice) sauce with boiled rice. The wine tasted like a Chablis, full of lemon and steel with some herbal notes. When I tried it with a salad composed of Clementines, baby spinach, pear, and mango accompanied by a sweet mustard dressing the Sancerre became more acidic while retaining its flintiness. It took on floral aspects when faced with home-made (my grapes, someone else’s) jelly.

The second meal was a purchased organic spinach pizza. The wine was floral, round, and even a bit sweet. It was quite pleasant. With an apple-rhubarb tart the Sancerre was nicely acidic and feathery.

The third pairing involved a lightly sauted chicken breast, boiled rice, and a spicy tomato-based Turkish salad. It was round, light, and quite long. Then I added a Tunisian hot pepper sauce (harissa) to the bland meat. Interestingly enough the Sancerre became fruitier and somewhat shorter.

Instead of finishing the bottle with cheese I went to a cheese-less lasagna made with whole wheat noodles, tomato sauce, peas, and ground chicken. The wine was very fruity and quite round. Its refreshing acidity really cut the grease.

One of the classic wine and cheese pairings taught in schools and verified in practice is Sancerre and goat’s milk cheese, preferably Crottin de Chavignol coming from the same area as the wine.

Final verdict. This is a fine wine. I like Sancerre but find it somewhat overpriced. I am always ready to try another Sancerre, looking for better value.

Author: Levi Reiss
Article Source: EzineArticles.com
Provided by: PCB Prototype & Manufacturing

Among France’s eleven wine-growing regions the southwest ranks sixth in acreage. Surprisingly enough this is the first wine that we have reviewed from this region. The most famous alcoholic beverage produced in this beautiful region is Armagnac that many prefer to Cognac. Parts of this region neighbor Bordeaux so don’t be surprised if some of the wines are quite good, and yet more moderately priced than many of its world-famous neighbor’s offerings.

If you are visiting southwestern France, and you really should, make sure to stop by the village of Bergerac that was not the home of the famous Cyrano de Bergerac who actually lived in Paris in the first half of the Seventeenth Century. The town is beautiful. Market days are Wednesday and Saturday. You can take a guided walking tour of the old city and cruise the Dordogne River from Easter to October. The Clotre des Rcollets was a convent and now hosts a wine business. Go a few miles south to the Chteau de Monbazillac. Their sweet wine is famous but pricey.

Before reviewing the southwestern wine and imported cheeses that we were lucky enough to purchase at a local wine store and a local Italian food store, here are a few suggestions of what to eat with indigenous wines when touring this beautiful region. Start with Foie Gras Frais avec Myrtille (Fresh Duck Liver in a Berry Sauce). For your second course savor Piprade Basquaise au Jambon (Eggs, Tomatos, Green Peppers, Onions, and Ham). And as dessert indulge yourself with Gateau Basque (Lemon Shortbread, Baker’s Cream, and Tart Cherry Jam.)

OUR WINE REVIEW POLICY

All wines that we taste and review are purchased at the full retail price.

Wine Reviewed
La Fort Royale 2004 13% about $13.50 (Appelation Fronton Control)

Let’s start by quoting the marketing materials. La Fort is a blend of the indigenous Ngrette (45%), Cabernet Sauvignon (30%), and Syrah (25%). The wine goes through fruit-enhancing and tannin-mellowing micro-oxygenation and acid-softening malolactic fermentation. The resulting wine is full of flavors and aromas, including raspberry, blackberry, cassis, dark chocolate, licorice, and a hint of tar. Serve it with grilled steaks, backribs, or gourmet sausages. And now for the review.

My first meal consisted of commercially prepared beef spare ribs, spicy Moroccan carrots, and potatoes roasted in chicken fat. The meat was seasoned with Tunisian Harissa, a very spicy hot-pepper sauce. This was a great combination. The tannins melted in my mouth. I tasted black cherries, chocolate, and a lot of tobacco. The wine was robust and mouth-filling. It held up both to the fat and the strong spices.

The meal included meatballs with harissa, rice, and green beans. This wine was round and moderately long. The chocolate and tobacco tastes were powerful.

The final meal was a commercially prepared barbecued chicken with a paprika-covered shin and store bought potato salad. The wine was a good antidote to the fat. Once again the chocolate taste predominated.

The first cheese pairing was with an Emmenthaler (Swiss Cheese). The wine handled the pairing nicely. It was quite round and strong. On the other hand I barely tasted the cheese. And a goat’s milk cheese fairly well denatured this wine.

Final verdict. This wine is a winner. I expect to come back to southwestern France for more wines.

Author: Levi Reiss
Article Source: EzineArticles.com
Provided by: Smart cooker

Among Frances eleven wine-growing regions the Loire Valley ranks number three when it comes to the acreage devoted to vineyards. The Loire is Frances longest river running for 620 miles (one thousand kilometers) across the center of the country. In many ways the Loire Valley can be considered as a series of regions. Here they are running from west to east: Nantais whose primary grape is the white Muscadet, Anjou-Saumur whose primary grapes are the white Chenin Blanc and the red Cabernet Franc, Touraine whose primary white grapes are Chenin Blanc and Sauvignon Blanc and whose primary red grape is Cabernet Franc, and Central Vineyards whose primary white grape is Sauvignon Blanc and whose primary red grape is Pinot Noir. We will review at least one wine from each of these four areas.

Saumur is a city of about thirty-five thousand inhabitants where the Loire and the Thouet Rivers meet in the Anjou and Saumur zone of the Loire Valley, east of the Nantes and west of Tours. It is a bourgeois city proud of its historic center and Fourteenth Century Church of St-Pierre and the city square of the same name. And of course there is a Loire Valley turreted Castle, the Chteau de Saumur well worth the visit even though the Muse des Arts Dcoratifs (Decorative Arts Museum) and the Muse du Cheval (Equestrian Museum) may be closed to the public.

Saumurs Riding School, the Cadre Noir de Saumur (literally the Black Cadre) was founded well over one hundred fifty years ago. Its instructors, whether military or civilian, wear beautiful black and gold uniforms in public performances that attract up to forty thousand spectators. If you are at all interested in equestrian performances make sure to catch their class act. And stop by the Maison du Vin (House of Wine) for more information on this great wine-growing region.

Before reviewing the Loire wine and imported cheeses that we were lucky enough to purchase at a local wine store and a local Italian food store, here are a few suggestions of what to eat with indigenous wines when touring this beautiful region. Start with Rillions (Big chunks of Pork cooked in Pork Fat). For your second course savor Bcasse foure au Foie Gras (Woodcock stuffed with Foie Gras). And as dessert indulge yourself with Tarte Tatin (Upside down Apple Tart).

OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.

Wine Reviewed
Domaine de Saint-Just Saumur Blanc 2005 AC 12.5% alcohol about $13

Lets start by quoting the marketing materials. We see very little white Saumur in our market, so this is a rare treat indeed. Made with 100% Chenin Blanc, it shows the aromatic virtues of the grape coupled with racy acidity. The result is a wine that may be enjoyed in its youth with seafood dishes such as grilled prawns, but will definitely age gracefully for 3-5 years.

My first meal was fried chicken-breast scaloppini, with rice and Turkish salad. This wine was very refreshing and pleasantly acidic. It was palate-cleansing with a lot of lime. It was quite present when pairing with a strong Turkish salad.

The next meal consisted of slow-cooked chicken legs with a mix of Eastern spices, brown rice, and green beans. The Saumur Blanc was quite forward with plenty of fruit and acidity. It was very pleasant.

The final pairing involved whole-wheat spaghetti and hamburgers but no tomato sauce. The wine was refreshingly acidic with a lot of lime. It was very long. While the wine was somewhat flattened by a fruit-juice candy, it displayed delicate fruit and acidity when paired with a good-quality cheesecake.

The first cheese pairing was with a mild Italian Pecorino Friulano cheese. This was no success; the wine became a bit thin and lost a lot of its fruit. Then I tried a nutty Dutch Edam cheese. The wine was moderately fruity and I would say that combination was OK but not great.

Final verdict. I liked this wine and would buy it again. I feel that it was quite good for the price. And theres not all that much more to say about it.

Author: Levi Reiss
Article Source: EzineArticles.com
Provided by: Duty on LCD/Plasma TV

Among Frances eleven wine-growing regions the Languedoc-Roussillon is the largest in actual area and ranks fourth in acreage planted in wine grapes. This area, which includes the Midi, was once known for producing huge quantities of questionable quality wine called vin ordinaire. Now, however, in part due to the influence of Australian winemakers, the region is producing more and more fine wine. Unlike most other regions of France, many Languedoc-Roussillon wines, such as the one reviewed below, are identified by their grape variety on the label.

Dont think of this region as being uniform. For example, Languedoc tends to be flat, whereas Roussillon is hilly. In addition, several areas with their own unique combination of microclimate and soil (terroir) produce their own AOC (Appellation dOrigine Contrl) wines, which tend to be more expensive. Sooner or later well be looking at some of these wines in our series. There are almost 50 AOC wine appellations in Languedoc-Roussillon; covering the entire range, red, white, ros, sparkling, and sweet. This diversity is not surprising when you consider that the region grows over 30 grape varieties.

The Viognier grape was on the edge of extinction about forty years ago. At that time it was restricted to France with a grand total of about 35 acres. Times have changed and this grape is now grown in California, Italy, Australia, Chile, and Canada, with more countries on the way. The classic Viognier wines come from the Northern Rhone Valley of eastern France, but we probably wont be reviewing them because of their limited availability and high cost.

Of course the Languedoc-Roussillon region has many places to visit. Well just focus on a single city, Carcassonne whose population is about 45 thousand. Talk about location. This city lies on a hilltop on the route leading from the Atlantic Ocean to the Mediterranean Sea. And its not far from the Spanish border. Small wonder that it dates back well over two thousand years. The Romans fortified it about 100 BC. Carcassonne has the longest standing city walls in all of Europe. Its name comes from Dame Carcas, who fed the last of the citys wheat to a pig in clear view of the French Emperor Charlemagne. He mistakenly believed that the besieged city was in no danger of starvation, and called off the siege.

The Aude River divides the fortified upper town, La Cit, from the newer lower town, La Basse Ville. The upper town is basically closed to private cars. Among the upper town sites to see are the Fortress, the Bascilica of Sainte Nazaire, Museum of Chivalry, Arms and Archery, and the Museum of the Middle Ages, focusing on military history. The lower town has a fine arts museum and, in season (April to mid-November), an Australian Animal Preserve with kangaroos and emus.

Before reviewing the Languedoc-Roussillon wine and imported cheeses that we were lucky enough to purchase at a local wine store and a local Italian food store, here are a few suggestions of what to eat with indigenous wines when touring this beautiful region.
Start with Huitres de Bouzigues (Oysters from Bouzigues).
For your second course savor Bourride (Fish with Aoli, a local mayonnaise).
And as dessert indulge yourself with Crme Colane (Dessert Cream with Lemon, Vanilla, and Dill Seed).

OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.

Wine Reviewed

Domaine des Salices Viognier 2005 13% about $12

Lets start by quoting the marketing materials. Over the past decade, Viognier has shown remarkable success in the vineyards of Languedoc-Roussillon (a.k.a., Midi). Once confined to vineyards in northern Rhne, today Viognier is thriving not just in the Midi, but throughout other warm climate regions around the world. Enjoy this fruity, low acid, aromatic wonder with lightly spiced seafood dishes, turkey breast or grilled salmon.

My first meal consisted of baked chicken leg with the skin on in a medley of spices (garlic, onion, cumin, and uncharacteristically tame Moroccan Harissa), rice, and green beans. I identified apples, pears, and a floral taste in the wine. I liked the acidity and the way that it cut the tasty grease of the chicken skin. The wine was a good accompaniment to fresh pineapple. I tried an off-the-wall combination by finishing my glass with jalapeno roasted almonds. The wine went dead. I dont blame the Viognier for this mismatch.

The next meal was an omelet with brown mushrooms, red onions, and American cheese (a mistake). The Viognier was moderately acidic and very slightly sweet with light fruits. Frankly, I preferred sipping the wine to this combination. There is a well-known rule when pairing a wine to dessert: make sure that the wine is sweeter than the dessert. I broke the rule with a homemade cheesecake that simply denatured the wine. On the other hand, the wine held up better with a homemade chocolate cake that wasnt as sweet.

My final meal was vegetarian. There was a moderately spicy broccoli mushroom sort of quiche that contained no cheese. The wine was very refreshing and almost ethereal. The other dish was a sweet potato, olive, and rustic potato concoction held together by crushed crackers. The wine was somewhat less exciting than before but still fine. As often with vegetarian meals, I was still hungry. Always on the lookout for an unconventional pairing, I tried dried, lightly sweetened cranberries. They killed the wine. Why stop there? Candy-coated peanuts went better. They turned up the wines acidity but the combination was good enough to go back for seconds.

The first cheese was a goats milk cheese, a Palet de Chevre from the Poitou Charentes region of central-western France. This cheese looked and tasted more like a Camembert than like a goats milk cheese. But the wine was quite fruity and pleasant with it. The second cheese was a nutty tasting Gruyere from Switzerland. Once again the wine was fruity and a bit acidic. Just before the wine and cheese tasting I went to the local supermarket. On the cheese shelf was a local Asiago, a sharp cheese originally from northern Italy. Usually I dont taste local cheeses with these wines, but because I actually preferred this local Asiago to the imported version, I thought that Id make an exception. The combination was quite good; the wine came out fruity and lightly acidic. Slices of fresh tomato perked it up even more.

Final verdict. I liked this wine and intend to buy it again, even more so at its relatively low price. Ill let you in on a secret; this is the first Viognier wine that I liked to any extent. I plan to taste other Viognier wines in this series. I dont promise that Ill try the top-of-the-line offerings from the northern Rhone Valley; they are quite pricey.

Author: Levi Reiss
Article Source: EzineArticles.com
Provided by: Mobile device news

Among Frances eleven wine-growing regions Bordeaux ranks first in acreage with about 50% more land devoted to vineyards than the second-place Rhne Valley. But its more than just a question of acreage and volume. Bordeaux is widely considered as one of the top wine producing regions of the entire earth and has been for centuries. The wine reviewed below comes from the Pomerol area on the right bank of the Garonne River, which divides Bordeaux in two.

Bordeaux produces over seventy million cases of wine per year, about 85% red, 12 white, and the rest ros. That works out to more than two million cases of ros wine per year. I dont remember ever tasting a Bordeaux ros. I promise to deal with this problem later in the series. There are more than twenty two thousand vineyards in Bordeaux covering about 280 thousand acres, which works out to somewhat less than 13 acres per vineyard. Approximately half of the vineyards produce wine, and altogether about 6000 properties produce and sell their own wine, the rest selling wine through cooperatives. Bordeaux boasts about 60 different wine appellations ranging from fair-to-middling to world class with plenty in between. Some Bordeaux wine classifications date back to 1855 and have barely changed since, except that Baron Rothschild was able to get his best wine promoted from Second Cru (second growth) to Premier Cru (First Growth). Those in the know say that his Chteau Lafitte definitely deserves this honor. Well review some fairly top-notch Bordeaux wines sooner or later, but the wine reviewed below is very affordable. Interestingly enough, its noble cousin, Chateau Petrus, crafted by the same producer with the same grape in the same area holds no prestigious classification. However, Chateau Petrus is definitely world class and comes with a price to match, if the wine merchant will even look at your money.

Believe it or not, Merlot is the major red grape in Bordeaux. Cabernet Sauvignon comes in a distant second. Well talk about the remaining important Bordeaux red grape varieties elsewhere in this series. The major white grapes are Semillon and Sauvignon Blanc. The Pomerol region of Bordeaux is a small, rural area of Bordeaux producing only red wine. Its major grape varieties are Cabernet Franc, Cabernet Sauvignon, and Merlot.

Pomerols main tourist attractions are the wine chateaux. Perhaps surprisingly the world famous Chateau Petrus is not all that special to look at. The most attractive Chateaux are Chateau Nenin and Vieux Chateau Certan but even they are far from spectacular. As the famous phrase goes, you cant judge a book by its cover. Of course the Bordeaux region is brimming with sights to see which will be described in the appropriate articles.

Before reviewing the Bordeaux wine and imported cheeses that we were lucky enough to purchase at a local wine store and a local Italian food store, here are a few suggestions of what to eat with indigenous wines when touring this beautiful region.
Start with Gravette Huitres (Oysters from the Arcachon Bay).
For your second course savor Lamproie au Pomerol (Eels cooked in Red Wine and Chocolate).
And as dessert indulge yourself with Cannelles de Bordeaux (Portable Crme Brule).

OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.

Wine Reviewed

Moueix Merlot 2003 12.3% about $13.00

Lets start by quoting the marketing materials. No one knows Merlot better than Christian Moueix, owner of the world famous Chteau Ptrus. Year after year, his wines define Merlot. Soft and round with aromas of raspberry, cedar and blueberry, this wine delivers ripe fruit, great balance and a medium long finish. Its magic with veal medallions and sauted mushrooms, or baked pasta.

My first pairing was with turkey meatballs, potatoes, and sauted vegetables in a moderately spicy tomato sauce. This wine was round and full-bodied. It was quite long with pleasant acidity but overpowered the meat. The Merlot tasted better after eating the potatoes. When I finished the glass after the meal, the wine was quite rich and I started tasting blackberries.

My next meal consisted of slow-cooked beef stew and potatoes with a somewhat spicy sauce and two rather spicy side salads. The wine was full-bodied and agreeably acidic, tasting of plums and black cherries. Once again I enjoyed finishing the glass after the meal. The spices were intensified. I can only imagine what its famous cousin, Chateau Petrus, would taste like but at forty times the cost (or more), I can only imagine.

The final meal included hamburgers, rice, cauliflower and red peppers in a tomato sauce, once again with Harissa, a Moroccan hot pepper spice that was fairly weak. The Merlot tasted of dark fruits and tobacco with a bit of black pepper. The only downside was that the wine was not long.

As always, the cheese tastings came last. I started with a Palet de Chevre, which is a goats milk cheese from the Poitou Charentes region of central-western France. Honestly, if I didnt know that it was a goats milk cheese I never would have guessed. It simply looked and tasted like a slightly runny Camembert. The combination was almost OK, but deadened the wines flavor somewhat. The other cheese was a Swiss Gruyere. The wine bounced back in the Gruyeres presence, but frankly was too good for the cheese.

Final verdict. No doubt about it; I want this wine again. And should the day come that Ill buy its noble cousin, Chateau Petrus, Ill still be buying this wine.

Author: Levi Reiss
Article Source: EzineArticles.com
Provided by: Digital Camera Information

The city of Beaune is about two hundred miles southeast of Paris. It is right in the heart of the Burgundy wine region, with Cte de Beaune to the south and Cte de Nuits to the north. Stop by the Twelfth Century church called Collgiale Notre-Dame that hosts a series of tapestries depicting the life of the Virgin Mary. You’ll enjoy the March aux Vins (Wine Market) where wine tasting is encouraged. And make sure to visit the famous Hospices de Beaune founded as a hospital for veterans of the Hundred Year’s War. The Grand’ Salle is truly grand, it is more than 150 feet (about 50 meters) long and still has some of the original furniture. In late November the Hospice hosts a world-class wine auction and fete.

Before reviewing the Burgundy wine and imported cheeses that we were lucky enough to purchase at a local wine store and local imported food store, here are a few suggestions of what to eat with indigenous wines when touring this beautiful region. Start with Gougre (Grated Cheese Pastry). For your second course savor Boeuf Bourguignon (Beef Stewed in Red Wine). And as dessert indulge yourself with Pain d’pices (Gingerbread).

OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.

Wine Reviewed

Maison Champy Pernand-Vergelesses 2004 13% about $20.00

Let’s start by quoting the marketing materials. Tasting Note: The complex set of aromas includes apricot, lemon zest, pear, mineral, oak, and a hint of butter. This dry, youthful wine is good now and will become very impressive with a few years of maturation (2-4 years). This long finishing wine will work nicely with grilled trout or Chicken Kiev.

My first meal consisted of chicken hamburgers with harissa (a Tunisian hot pepper sauce), roasted potatoes cooked in chicken fat, and spicy pickle slices. The wine was quite round and sweet. (I might have guessed it to be a Riesling.) It tasted of lime and was somewhat unctuous with a great length. Frankly, it was too good for this simple meal.

The next meal involved stove-top chicken cooked in a soy-honey sauce with rice and green beans. The Burgundy was refreshingly acidic, tasting of white grapefruit and lemon. It was feathery and yet powerful. I don’t understand why it was sweet with the first meal, and certainly not sweet here.

The final meal was a packaged Eggplant Parmagiana to which I added grated Parmesan cheese. The wine was quite long, nice and fruity, with good acidity.

The first cheese pairing was with an Emmenthaler (Swiss) cheese that actually came from Germany. The wine was multilayered and nicely acidic but not sweet. I then tried this Chardonnay with goat cheese from the Poitou-Charentes region of central western France. The wine was muted but not flattened.

Final verdict. I would buy this wine again but not waste it on plebian food pairing. I really think it could hold its own with gourmet meals.

Author: Levi Reiss
Article Source: EzineArticles.com
Provided by: US Dollar credit card

What a disappointment.

The way to avoid disappointment is to bake your own bread. Your first reaction, I would wager, is that you don’t have time to bake bread. Well, this recipe for French bread hardly takes any time at all and tastes as good as bakery bread. If you have a food processor you can have French bread in a flash.
Serve it straight from the oven and your family will say “Ahhhh.”

INGREDIENTS

2 cups bread flour

1/2 cup wheat flour

1/2 teaspoon salt

1/2 teaspoon dried oregano leaves

1/2 teaspoon dried basil leaves

1 teaspoon active dry yeast

Assemble ingredients in food processor. Pulse. Add 1 cup warm water and process on high for 1 1/2 minutes. Place dough in bowl that has been coated with cooking spray. Cover with a towel and let dough rise until it almost reaches the top of the bowl.

Sprinkle a bread board with cornmeal. Turn dough out onto board and cut in half with a serrated knife. Pull and stretch each half into a long, thin loaf. (You may have to roll the dough a bit.) Slash the tops of the loaves with a sharp knife or scissor. Place loaves in a nonstick baguette pan.

Put the pan on the top rack of a COLD oven. Put a pan of ice cubes on the bottom rack. Set the oven temperature to 450-475 degrees. Bake for 20 minutes until the tops are light brown and the bread sounds hollow. A 1/2 teaspoon of garlic powder may be added to this recipe for even more flavor.

Author: Harriet Hodgson
Article Source: EzineArticles.com
Provided by: Import duty tariff