All posts tagged: French wine

Finding Best Jura Wines and Comté / Jura Gastronomy

Ok, let me take you on a journey of the Jura and its gastronomy including the wines and Comté. This region, shadowed by Bordeaux and Burgundy, is not very well-known. Even the cheese, Comté , is not as famous as its competitor, Gruyère. I threw this question, “Which cheese is the best among  and Beaufort ?” to French people. It’s a darn hard question if you’re a cheese lover. Ok, then, “Which cheese is stinkier Comté or Gruyère?” To my surprise, Gruyère. Hmm…my obsession with cheese led me to a Gruyère fruitière 2 years ago but it didn’t sweep me off feet as much as Comte did. Before this trip, I visited by chance a Comte fromagerie, caves de affinage, where cheeses are ripened, but I didn’t have a camera with me at that time and only hoped to have another chance for a visit, which didn’t happen. I still remember the shock, the strong, sharp ammonia odor stinging my nostrils and then my eyes – I couldn’t keep my eyes open – when I walked inside …

Burgundy and Rhone Wine Tour – Part 3 – Mâcon, Beaujolais, Côte Rôtie to Côtes du Rhone

Marking the end of the Cote d’Or (Part 2), we stopped off at a cave in Mercurey for the final tasting of Burgundy wines. Upon entering, I was immediately put off by the Enomatic machines but after the short battle between the logic and emotion, I stayed and tasted some wines, hearing the chattering of tourists. We quickly drove through Macon and reached Beaujolais, where another surprise was awaiting me. Like many people, I instantly frown at the sound of the name, Beaujolais, all because of the worldwide reputation of Beaujolais for its marketing gimmick. I was dreading at the thought of tasting that cheap bubblegum wine.

Burgundy Wine Tour – Part 2 – Meursault, Montrachet

Continuing on the road after the Cote de Nuits and Beaune (Part 1), as we were passing through Meursault, we stopped by in Domaine Delagrange just to check out their interesting cave. The owners were busy drinking and talking with clients but still tried to be as hospitable as possible by asking us to see the barrel room and pouring some wines for tasting; imagine how chaotic it would be in June to August! Because of my preference for rich and powerful red wine, the reds in Burgundy tickled my appetite but the whites were good, which compensated for the desire for reds. So I decided to drink nothing but whites till the Rhone. While driving along Rue de Grands Crus, we saw some life happening in this rather quiet town so we checked it out. It was a medieval festival where people were dressed in medieval costumes and making and selling crafts and home-made food. We bought some of the aged mouldy goat cheese and the bread that was baked at the site, which we …

Gevry Chambertin

Burgundy Wine Tour- Part 1 – Côte d’Or – Gevrey Chambertin, Pommard, Beaune

This time last month I was driving from Bordeaux to Dijon to start the one week long tour of Burgundy and Rhone regions. So many memories flick through in my head and I don’t know if I can deliver my experiences and feelings at that time exactly as they were after a lapse of one month. Let’s see…. When we started out on the road, the sky looked grim and it got worse and worse we were getting closer to Dijon. It was very late when we arrived in the starting point of our journey so we turned toward the most touristic part of Burgungy, Beaune, for the night. It was a very charming town with rich architectural interests from the Flemish-Burguandian time in the Middle Ages, such as colourful tiled roofs. I am at the heart of the Côte d’Or!!! It took some time to relocate my head from Bordeaux to Burgundy. Though in the same country, they were so different; physical features of the people, mannerism, ambience, smell, sound, food, and everything else. The …

Stripped Asparagus Noodles / Best Wine to remember for life, Château Mirebeau

You know what? I got a bit teary listening to a podcast on Digital dishes on Food Programme on BBC4. This is exactly what I’ve been trying to do and someone is already doing it 😦 13 strangers get together to cook and share a dish that tells a special story and among them is a Turkish guy, who had never cooked in his life and was cooking for the first time in his life, tells how he had been robbed of the opportunity to learn to cook. “…Culinary tales are revealing and powerful, making other cultures more human as well as casting a new light on the road…Food forms identity and ideas, and bring people together…” My lesson? The process of cooking and sharing stories around the table is what is missing in our busy modern world and I need to work harder to connect people through food more.