Posts Tagged ‘wine production’
French Wines – Gevrey Chambertin
February 1st, 2010 | 
Author: I am committed to presenting to you wine enthusiasts some of the best wines in the world without making you go bankrupt.
If you’re familiar with my articles, you know that my area of expertise is French and Italian wines. I am passionate about these wines because after extensive research, I have come to a conclusion, without bias, that still to this date some of the smoothest, tastiest and most impressive wines of the world come from these two countries. For people that disagree with me, no worries, I respect your taste. However, I put you up to the challenge to prove me wrong!
Gevrey Chambertin is a small commune or a small incorporated town in the Burgundy region of France, known for its superior vineyards and wine production representing one of the most famous and superior wines of France. This perfect wine producing area which lays just south of Dijon utilizes its terrain, made up of clayey limestone gravels, to grow some of the best Pinot Noir grapes of the region.
Gevrey Chambertin is considered a noble wine thought of as “Haute Gamme,” a high end wine so to speak. It is a wine that is highly impressive and supreme in taste. Deeply colored, it tickles the senses when drunk. It has a cherry taste that pleases the palate beautifully.
Chambertin and Clos de Beze are among the best Gevrey Chambertins, and the most expensive. However, even though I would not go with the cheapest producers in the market, I would expect to be completely satisfied with the medium price range of this wine. With 2.3 million bottles produce every year, I am sure you would not have a hard time finding a nice range of selections, that remain friendly to your pocket book, at your favorite wine shop or cellar.
This wine would pair up nicely with grilled or roasted meat.
Cheers,
Author: Mike Samii
Article Source: EzineArticles.com
Provided by: US Dollar credit card
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I Love French Wine and Food – A Burgundy Aligote
If you are looking for fine French wine and food, consider the world famous Burgundy region in eastern France. Although it’s fairly rare, you may even find a bargain, and I hope that you’ll have fun on this fact-filled wine education tour in which we review a local white wine based on the Aligote grape.
Among Frances eleven wine-growing regions Burgundy ranks fourth in acreage if you include the Beaujolais region, which most people do in spite of their considerable differences. Partisans, and they are many, claim that Burgundy is really the number one or number two wine-producing region in France, if not in the world. The wine reviewed below comes from somewhere in Burgundy, whose wine production is almost 90% white, almost exclusively Chardonnay. The Aligot grape is Burgundys number two white grape, but remains fairly unknown. Well find out whether this lack of notoriety is deserved or not. In addition to Burgundy Aligot is grown in Bulgaria, a not a very-well known wine producer but one that is occasionally generates bargains. The best Aligot wines are said to come from the village of Bouzeron and its environs, located in the Cte Chalonnaise region of Burgundy. These wines are occasionally a blend of Aligot and Chardonnay. To the best of our knowledge the reviewed wine is pure Aligot and does not come from the Bouzeron area of Burgundy.
If you are visiting Burgundy, and you really should, make sure to stop by the Cte dOr village of Chteauneuf about twenty five miles (forty kilometers) southwest of Dijon in northern Burgundy. This little hilltop village seems to come straight out of the Middle Ages, except for the tourists who have recently discovered it. Its focal point is the Chteau (Castle) built in 1132 and occupied by the same family for nine generations until 1456 when Cathrine of Chteauneuf was burnt to death; it is said that she poisoned her second husband, Jacques d’Haussonville. The castle then went through various owners until the French Revolution when it was expropriated and the villages name was changed to Montfranc. With the construction of the Burgundy Canal its fate was sealed so to speak. Be sure to see the castles medieval tapestries and its reflection in the canal. By the way, the famous Chteauneuf du Pape wine is from Provence, not from Burgundy.
Before reviewing the Burgundy 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 Jambon Persill (Ham in Parsleyed Aspic).
For your second course savor Rable de Lievre la Piron (Saddle of Hare with Shallots and White Wine).
And as dessert indulge yourself with Mousse au Chocolat (Chocolate Mousse.)
OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.
Wine Reviewed
Jaffelin Bourgogne Aligot 2005 12.7% about $14.00
Lets start by quoting the marketing materials. Tasting Note Pale straw colour; Subtle aromas of mineral,citrus, anjou pear and green apple; Dry, light bodied, with clean apple/lemon flavours, crisp acidity on finish. Serving Suggestion Add cassis for a Kir, shellfish, light seafood dishes, ceviche or pan fried trout. And now for the review.
My first meal was whole-wheat spaghetti with a homemade tuna, red onion, garlic, and Greek olive sauce that had a commercial tomato spaghetti sauce as its base. I doused on a lot of grated Parmesan Cheese. The wine was light and short but did linger slightly. It was pleasantly acidic. As I continued the meal I realized that this wine is not weak. Its acidity was a good accompaniment to fruit-juice candy.
The next task for this Aligot was to accompany bagels, smoked salmon, and 15% cream cheese along with sides of Greek olives some with chili pepper flakes, thinly sliced red onions, and an artichoke, garlic, and tomato salsa. The wine was lightly acidic and surprisingly long. The salsa intensified its fruit, but both the olives and fresh blueberries (no, not together) seemed to deaden the wine.
The final meal was a disappointing Louisiana style home barbecued chicken sausage. Both the wine and the meat were rather tasteless, but when I added some very strong mustard the wines fruit perked up a bit. The sweetness of the barbecued corn on the cob turned up the wines acidity. But the artichoke and garlic salsa made this thin Burgundy, yes it is a Burgundy, even thinner.
The first cheese pairing was with a mild-tasting Italian Pecorino Fruilano. The wine was light and fruity with decent length. The Dutch Edam was nutty, a bit fatty, and somewhat sour. The cheese itself was tastier; in contrast the wine was weaker.
Final verdict. Burgundy brings its expectations. They werent met by this wine. What do you want for this moderate price? More than what I got here. If I can get my hands on a Bouzeron Aligot Ill give it a shot.
Author: Levi Reiss
Article Source: EzineArticles.com
Provided by: Smart cooker
