POPULARITY
3 episodes with Aligot
2 episodes with Aligot
2 episodes with Aligot
2 episodes with Aligot
2 episodes with Aligot
2 episodes with Aligot
2 episodes with Aligot
Send us a textIn this episode of The Wineitupanotch Podcast, we delve into the intricacies of the Aligoté grape as part of our ongoing 'Diving into Burgundy' series. The episode spotlights Aligoté, explaining its characteristics, geographic footprint, historical significance, and contemporary relevance. Anshu also explains where in Burgundy the Aligoté grape is grown, and how it compares to Burgundy's other great white grape, namely Chardonnay. The episode concludes with practical tips on food and wine pairings specifically for Aligoté from Burgundy, and the aging potential of the Burgundy region's Aligoté-based wines.For those that are new to the Wineitupanotch “Diving into Burgundy” series, we highly encourage you to check out our other podcast episodes, as well as articles, social media postings and Youtube videos that are part of this unique consumer-focussed educational series to learn more!Let's stay in touch - we always love to hear from you! Follow the wine related antics and fun on the following social channels: Blog: www.wineitupanotch.com The Wineitupanotch Podcast on Instagram Wineitupanotch on Instagram Wineitupanotch on Tiktok Wineitupanotch on Youtube Or send an email with questions, comments and requests to wineitupanotch@gmail.com
Bringing Burgundy closer to you with every episode!Subscribe to my website and get full access to my scores, tasting notes, detailed write-ups on producers and much more:https://www.insideburgundy.com/register/Keep up to date with Burgundy on our Instagram: @jaspermorris.insideburgundyAnother episode with Sarah Kemp at The Wine Conversation.Jasper Morris MW, author of “Inside Burgundy” and the brilliant website www.insideburgundy.com, explores the Côte Chalonnaise. The vineyards start where the Côte d'Or ends, with the valley of the River Dheune, just south of Santenay. Its terroir is clay and limestone, but the landscape feels different, as there is no one escarpment, and the land is more wooded, creating a more varied terrain.The main grapes are Pinot Noir, Chardonnay and Aligoté, but there is also a small amount of Gamay and Pinot Blanc. There are five villages, Bouzeron, Rully, Mercurey, Givry, Montagny and two sub-classes of Bourgone: Bourgogne-Côte Chalonnaise and Bourgogne-Côte de Couchois.Bouzeron has plenty of Pinot Noir and Chardonnay on its east-facing slope, but on its west-facing slope you find Aligoté – as Jasper explains, “Aligoté has been Bouzeron's calling card,” and in 1998 they decided to create an appellation just for Bourzeron and Aligoté. It most renowned producers are Domaine A&P de Villaine, Maison Chanzy and Domaine Champs de Themis.Rully makes sparkling wine and some good Aligoté, but is mainly known for its Chardonnay. Jasper explains, “The wines are not particularly long-lasting but they don't need to be, because they are so lovely.” The producers to look out for are P&M Jacqueson, Domaine de la Folie, while Jasper picks out Vincent Dureuil-Janthial as the biggest star.Domaine Faiveley put Mercurey on the map, and Mercurey remains the most famous of the villages. This is red-wine territory, with the wines being more structured and more tannic, though as Jasper notes, this is changing a little with new Pinot Noir plant material. Château de Chamiray is a major player in the area and a name to look for is Domaine Bruno Lorenzon.Givry is similar to Mercurey, in that it is red-wine country, with only 15% whites produced. Producers to seek out include Domaine du Cellier aux Moines, which Jasper highly recommends, and Domaine Joblot, Domaine Thénard, François Lupp and his cousins, Domaine Ragot and Domaine Laurent Mouton.Montagny is a white-wine-only appellation. Jasper describes its taste as different from other Burgundian whites, more like “crushed oyster shells like Chablis, though not so iodine.” His names to look out for include Cave de Buxy, the largest producer in the Côte Chalonnaise, and the negociant Louis Latour has considerable holdings, the star producer is Domaine Stéphane Aladame, but there is a raft of new producers including Domaine Laurent Cognard, Domaine Feuillat-Juillot, Domaine Berthenet.You can also find Jasper's guest appearances on other Podcast/Video channels we work closely with: The Wine Conversation 67 Pall Mall TV Bringing Burgundy closer to you with every episode!Subscribe to my website and get full access to my scores, tasting notes, detailed write-ups on producers and much more:https://www.insideburgundy.com/register/See all our events at: https://www.insideburgundy.com/all-events/Daily updates on our Instagram: @jaspermorris.insideburgundy
Hello and welcome back wine friends! In this episode, we explore the fascinating world of Ukrainian wine with Sera Crow, a doctor of chemistry turned wine communicator and WSET Diploma holder. Born in Ukraine and now living in the UK, Sera shares her insights as a Ukrainian ambassador, highlighting the country's unique grape varieties, winemaking traditions, and growing natural wine movement. We take a closer look at Odessa Black and Sukholimanskyi, two of Ukraine's most famous grape crossings, as well as Telti-Kuruk, an ancient indigenous white grape with a history that spans thousands of years. Along the way, we also discuss unexpected varieties thriving in Ukraine, including Pinotage, Albariño, and Aligoté, and taste a biodynamic wine from an urban Ukrainian winery. Whether you're a seasoned wine lover or just curious about this emerging wine region, this episode is packed with discoveries you won't want to miss. If you want to skip ahead: 00.00: Sera Crow shares her journey and passion for Ukrainian wines. 05.00: The Evolution of Ukrainian Wine – From Soviet-era perceptions to post-2014 growth 07.00: The Impact of Crimea's Occupation 08.00: Journey in the UK Wine Scene 10.00: The Rise of Ukrainian Wine Exports 11.00: Expanding Ukrainian Wine Presence Internationally - reaching the UK, EU, US, and Japan. 13.00: What Makes Ukrainian Wines Unique? 16.00: Notable Ukrainian Wineries and Wines – Spotlight on Beykush, Kolonist, and the rise of experimental wines like Pet-Nats and amphora-aged blends 17.00: A bordeaux blend to try: Kolonist Cabernet Merlot “Haut de gamme” 2020 Ukranian Wine Company £29 19.00: Sukholimanskyi (A cross between Chardonnay and Plavai) - a unique white grape variety being explored alongside Odessa Black - Ukraines Flagship grape 22.00: Conclusion – The bright future of Ukrainian wines and where to find them worldwide (find info at the bottom) 27.00: Skin Contact and Natural Wines in Ukraine – The impact of Georgian traditions, rising demand, and Ukraine's experimental winemaking scene. 28.00: Ukrainian Biologist Craft Winery's biodynamic approach and success with Aligoté 30.00: Impact of Climate Change on Ukrainian Vineyards 32.00: Biologist Aligoté 2021 Wine Tasting Notes Ukrainian Wine Company £24.50 34.00: A limited-edition wine bottled post-invasion with a patriotic blue-and-yellow label from Biologist - see HERE 38.00: Telti-Kuruk: Ancient Ukrainian Grape – A rare variety dating back to the 5th century 41.00: Historical Importance of Wine in Ukraine 43.00: Citron Magaracha - a Muscat-related crossing known for producing fragrant, Muscat-style wines Please find link below to learn more about purchasing Ukrainian wine, depending on where you are in the world: UK Europe USA And follow Sera in Instagram HERE Any thoughts or questions, do email me: janina@eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat If you fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Until next time, Cheers to you! ---------------------------------------------- ---------------------------------------------- THE EAT SLEEP WINE REPEAT PODCAST HAS BEEN FEATURED IN DECANTER MAGAZINE, RADIO TIMES AND FEED SPOT AS THE 6TH BEST UK WINE MAKING PODCAST.
From The Wine Conversation with Sarah Kemp (wine-conversation.com)Episode Summary:Jasper Morris MW, author of “Inside Burgundy” and www.insideburgundy.com, takes a deep dive into the appellation of Morey-St-Denis, which is situated in the Côte de Nuits between the villages of Chambolle-Musigny in the south and Gevrey-Chambertin to the north.He explains how its terroir is similar to Gevrey-Chambertin, with its underlay of limestone which stretches through to Chambolle-Musigny. The main grape is Pinot Noir, but there is a little white wine produced, Chardonnay and Aligoté. Morey-St-Denis is the only village in the Côte d'Or where Aligoté is permitted. Jasper reveals the role that Domaine Ponsot had in allowing the grape to be included in the appellation rules.What does it taste like? “I like to think of it as a slightly more savoury, slightly more wilder type of wine….if Morey wasn't quite so small, I think it would be more famous.”Jasper discusses the famous grands crus; Clos des Lambrays, Clos de la Roche, Clos St Denis and Clos de Tart. The Morey premiers crus span the commune on the lower slopes behind the grands crus, but another small band lies just above the grands crus. The village wines are on the lower slopes, where there is more clay.Producers Jasper recommends looking out for include Clos des Lambrays, Clos de Tart, Domaine Arlaud, Domaine Castagnier, Domaine Dujac, Domaine Robert Groffier, Domaine Hubert Liginier, Virgile-Lignier-Michelot, Domaine Perrot-Minot, Domaine Taupenot-Merme, Cecile Tremblay and Domaine Ponsot. His tip for one to watch is Domaine Stéphane Magnien. Jasper's obscure fact – the vignerons of Morey-St-Denis are known as the loups de Morey (the wolves of Morey).You can also find Jasper's guest appearances on other Podcast/Video channels we work closely with: The Wine Conversation 67 Pall Mall TV Bringing Burgundy closer to you with every episode!Subscribe to my website and get full access to my scores, tasting notes, detailed write-ups on producers and much more:https://www.insideburgundy.com/register/See all our events at: https://www.insideburgundy.com/all-events/Daily updates on our Instagram: @jaspermorris.insideburgundy
This is our last 2024 travel year in review episode. In this part of the series, we're covering the best food and drinks we've had while traveling in 2024. From hot chocolate and Champagne to chocolate mousse and Swedish meatballs, these are the best things we ate and drank while on the road in 2024. Here were our top food & drinks! Kat's best foods were: -Quenelle at Mere Brazier at Les Halles de Lyon Paul Bocuse in Lyon -Swedish meatballs with mashed potatoes, lingonberries, and pickles at Restaurant Pelikan in Stockholm -Steak and ale pie at Two Chairmen in London -Haggis at the The Scran and Scallie in Edinburgh -Chocolate mousse at Chez Janou in Paris Honorable mentions: -Aligot at La Petite Perigourdine in Paris -Ribs with polenta at Au Chineur in L'Isle-sur-la-Sorgue -Christmas poutine at the Toronto Christmas market at the W Cafe Chris's best foods were: -Chocolate mousse at Chez Janou in Paris -Steak and ale pie at Two Chairmen in London -Egg, sausage, and pimento cheese on a jalapeño cheddar biscuit sandwich at the Bomb Biscuit Co. in Atlanta -Haddock Brandade at Chez Janou in Paris -Fish pie from The Scran & Scallie in Edinburgh Honorable mentions: -Stuffed cabbage at Faubourg Daimant in Paris -Seitan Burrito from Hellbender Burritos in Davis, West Virginia Kat's best drinks were: -Hot chocolate at Huma Chocolate and Coffee Experience in Quito -Raspberry juice at the Vista Del Angel Hotel in Quito -Tarragona almond blossom tea at Palm Court in Edinburgh -2013 Taittinger Comtes de Champagne Blanc de Blancs at Taittinger in Reims -Hot chocolate at Carette in Paris Honorable mentions: -Orangina while traveling in France -Whispering Angel rosé on the beach in the South of France -Scotch Whisky tastings at the Scotch Whisky Experience in Edinburgh (the Highlands one was the best) Chris's best drinks were: -Guinness at the Gravity Bar at the Guinness Storehouse in Dublin -Champagne Drappier 2006 Vintage while in Reims -2013 Taittinger Comtes de Champagne Blanc de Blancs at Taittinger in Reims -Hot chocolate at Carette in Paris -Ancient hot chocolate at Les Deux Magots in Paris Honorable mentions: -Negroni at Restaurant L'Artichaut in Lyon Check us out on Substack: Follow for updates, free and paid posts, and exclusive podcast episodes! Subscribe here to get this exclusive content now! Traveling to France? Check out our Facebook Group called France Travel Tips to ask/answer questions and learn more! Don't forget to follow along! Instagram: https://www.instagram.com/worldwidehoneymoon Facebook: https://www.facebook.com/worldwidehoneymoon TikTok: https://www.tiktok.com/@worldwidehoneymoon World Wide Honeymoon Blog: https://worldwidehoneymoon.com France Voyager Blog: https://francevoyager.com Subscribe to the World Wide Honeymoon blog here for monthly updates and tips + get our FREE trip planning guide: https://www.subscribepage.com/o4e5c2
HAPPY NEW YEAR!
Aligot: The French Cheesy Potato Dish You Didn't Know You Needed! In this episode of Fabulously Delicious: The French Food Podcast, we're diving into the irresistible world of Aligot, the stretchy, cheesy mashed potato dish that's a staple in French cuisine. Aligot is made with creamy mashed potatoes blended with garlic, butter, cream, and the star ingredient—Tome fraiche de L'Aubrac. Known for its unique texture and elastic consistency, it's affectionately called “the friendship ribbon” because of how it stretches when served. We also explore the rich history of Aligot, tracing its roots back to the Auvergne region. Originally a humble soup, it transformed over centuries into the indulgent dish we know today, with folklore attributing its creation to a trio of bishops or local monks. Aligot's evolution from a simple meal to a regional specialty reflects the ingenuity of French cuisine. Lastly, we share tips on making the perfect Aligot at home. With a focus on the best ingredients—like floury potatoes and fresh Tome cheese—this episode guides you through the essential steps to achieve that signature cheesy stretch. Whether you're a fan of traditional recipes or looking to experiment with modern variations, this episode will inspire you to bring a taste of France to your own kitchen! Looking to deepen your culinary journey beyond the podcast? Andrew's latest book, Paris: A Fabulous Food Guide to the World's Most Delicious City, is your passport to gastronomic delights in the City of Lights. Packed with recommendations for boulangeries, patisseries, wine bars, and more, this guide ensures you savor the best of Parisian cuisine. Find Andrew's book Paris: A Fabulous Food Guide to the World's Most Delicious City and explore more at www.andrewpriorfabulously.com For a signed and gift-packaged copy of the book, visit https://www.andrewpriorfabulously.com/book-paris-a-food-guide-to-the-worlds-most-delicious-city Also available on Amazon and Kindle. For those craving an immersive French food experience, join Andrew in Montmorillon for a hands-on cooking adventure. Stay in his charming townhouse and partake in culinary delights straight from the heart of France. Experience French culinary delights firsthand with Andrew's Vienne residencies. Visit https://www.andrewpriorfabulously.com/come-stay-with-me-vienne-residency for more information. Connect with Andrew on Instagram @andrewpriorfabulously or via email contact@andrewpriorfabulously.com for a chance to be featured on the podcast or his blog. You can also sign up for the substack newsletter and get more fabulous French food content and France travel tips as well as updates on life in France. https://fabulouslydelicious.substack.com/ Tune in to Fabulously Delicious on the Evergreen Podcast Network for more tantalizing tales of French gastronomy. Remember, whatever you do, do it Fabulously! Learn more about your ad choices. Visit megaphone.fm/adchoices
In this episode of the Weinnotes Podcast, we sit down with Anthony Sereni, head winemaker at Flâneur Wines, to dive deep into his fascinating journey from rollerblading in the streets of Philadelphia to making world-class wines in Oregon's Willamette Valley. Anthony's path to winemaking is anything but traditional—starting with a love for roller hockey that morphed into a passion for viticulture and winemaking during his travels in New Zealand.Throughout the conversation, Anthony reflects on his early days in the wine industry, the invaluable mentorship he received, and how working at top wineries like Archery Summit shaped his approach to winemaking. He shares stories from his time working with renowned winemakers like Kate Payne Brown and Grant Coulter, and how these experiences have influenced his style at Flâneur Wines.Anthony also discusses the nuances of working with varietals like Pinot Noir, Chardonnay, and Aligoté, as well as Flâneur's focus on sparkling wines. He reveals what it's like to step into the role of head winemaker and his vision for the future of Flâneur, all while maintaining a commitment to the principles of thoughtful winemaking.The conversation takes unexpected turns, from Anthony's love for rock climbing and literature to how his journey to New Zealand sparked a deeper appreciation for agriculture and sustainable farming. Through humor, humility, and deep insights, Anthony opens up about the joys and challenges of making wines that truly reflect the land they come from.If you've ever wondered about the creativity and dedication that go into making wine, this episode offers an engaging and inspiring look into the life of a winemaker who is always learning and evolving. Join us as we explore the fascinating world of Flâneur Wines and the incredible journey that led Anthony Sereni to where he is today.
From teriffic and taltented multi-hyphenate Saralisa Volm we not only got great book and talent recommendations – we also talked about delicious food such as Aligot, why Hugs and Chocolate help achieving moments of happiness, cruel honest in friendships and how cool Zendaya is. Enjoy! Find out more about Saralisa and her latest work: https://saralisavolm.com/ https://www.ullstein.de/urheberinnen/saralisa-volm https://www.instagram.com/saralisavolm/ You can find us on Instagram: https://www.instagram.com/shorttake/?hl=de
Afsnittet er optaget på Posthuset i Kolding https://www.instagram.com/posthusetkolding/ Maden blev serveret af Den Blå Bistro https://denblaabistro.dk/ Afviklet af M6 Event https://www.m6event.com/ ………………….. I dagens afsnit skal vi på tur rundt i Bourgogne og smage vine på mellem 100-200 kr. Vi skal smage Cremant, chardonnay, aligoté, gamay og pinot noir. Undervejs spiser vi løgsuppe og boeuf bourguignon til vinene. Hvorfor er Cremant ikke så dyrt som champagne og hvilke image-problemer kæmper Cremant-producenterne med i Bourgogne? Hvorfor lægger man sin vin på fad eller lader være? Hvad betyder placeringen af marker og jordbundsforhold, hvordan er området Chablis kendt på verdensplan og hvad er chardonnays korte historie? Hvor mange tilsætningsstoffer er det tilladt at hælde i sin vin i EU? Vi smager på 1. Cremant de Bourgogne, Vitteaut-Alberti, Rully 2. Chardonnay, Macon-Milly-Lamartine, Vincent de Saint Denis, 2020 3. Aligoté, Aligoté Les Pierres, Bader-Mimeur, 2021 4. Chardonnay, Chablis – Olivier Boussard, 2022 5. Gamay, Saint Amour Grain de Folie – Beaujolais Cru – P.Vessigaud, 2022 6. Pinot Noir, Chalonnaise Vieilles Vignes, Sandrine Deletang, 2022 7. Pinot Noir, St. Romain, 2020, fra www.millesime.dk 8. Pinot Noir, Marsannay Rouge,Château de Marsannay, 2020
Découvrez l'univers fascinant de l'aligot, ce plat emblématique de l'Aubrac, où les fils de fromage dansent entre la fourchette et l'assiette. Explorez son histoire, des couloirs du monastère médiéval à la gastronomie contemporaine. Découvrez les secrets de sa préparation délicate et les compétitions extravagantes qui mettent en lumière l'art culinaire derrière ce mets filant.Références :Rencontre du troisième type (1977) - Réalisateur : Steven Spielberg.Bienvenue dans "Excitant Moderne", le podcast qui explore les excès alimentaires à travers la culture, l'histoire et la société. Chaque chronique a pour déclencheur, une scène de film de cinéma, qui nous entraine dans les méandres de la gastronomie, en abordant des questions culturelles, historiques et philosophiques. Emission écrite et réalisée par Marie Suchorski. Musique: Royalty-free music by Slip.stream / https://slip.streamRejoignez-nous pour une exploration passionnante des excès de goûts.Instagram : www.instagram.com/excitantmoderneSite web : www.excitantmoderne.com#excitantmoderne #podcast #food #gastronomie #cinema #art #Aligot #Fromage #auvergne #recette Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.
Mais qui est Ringo Von Elvis ? Le biopic fantaisiste de cet artiste fictif sera présenté sur la scène du théâtre des Feuillants de Dijon le 12 octobre prochain à 20 heures. Un spectacle qui prend place en pleine opération Octobre rose et au profit des malades du cancer, organisé par l'association Avec la Deuch' Rose et la compagnie des Aligotés. Une pièce inspirée de l'humour des Monty Python, comme nous l'expliquent Laurence Gaud, comédienne et Pierre Yanelli, metteur en scène.
Vamos conhecer mais um prato típico da França ? Cercado de lendas e curiosidades, o Aligot é um prato famoso e muito celebrado! Ouça no #spotify, no #applepodcast ou nos outros agregadores de áudio! #fle #flebrasil #fleportugues #frances #francesfacil #francaisfacile #podcast #podcastfrances #aula #curso #auladefrancês #cursodefrancês #online #gramatica #gramaticafrancesa #grammaire #aprenderfrances #learnfrench #fle #fleportugal #flebrasil #aligot #vocabulaire #vocabulariofle #fle #curiosodadesfranca #lexique #lexiquefrances
Cépage roi chez Sylvain, l'aligoté n'est pas considéré comme un cépage secondaire mais bien comme un cépage majeur. Vigneron référence et emblématique sur ce sujet il est notamment avec d'autres vignerons à l'origine des Aligoteurs, une association qui ne cesse de faire bouger les lignes et de promouvoir ce cépage. Si vous avez des questions, n'hésitez pas à nous contacter. Bonne écoute ! Domaine Sylvain Pataille 21160 MARSANNAY-LA-CÔTE Email : domaine.sylvain.pataille@wanadoo.fr Nous retrouver : Instagram : @lavoixdesvignes Email : voixdesvignes@gmail.com
Les rédactions des radios publiques francophones nous font découvrir tout l'été des produits du terroir. Philippe Lefebvre, de Radio France, nous raconte l'histoire d'un plat à base de pomme de terre et de fromage, typique des montagnes de l'Aveyron, en France. L'aligot a permis de sauver l'élevage bovin dans ce département rural.
Aligoté har længe været henvist til rollen som chardonnays andenviolin. Nu er en ny generation imidlertid begyndt at lave stor, mineralsk vin på aligoté fra gamle vinstokke. Vi smager følgende vine: 2021 Bouzeron, Domaine de Villaine (339 kr. K.B. Vin)2020 Bourgogne Aligoté “1908”, Koji et Jae Hwa (500 kr., Laudrup)2018 Bourgogne Aligoté “Le Hardi”, Ballorin (225 kr., GrapeShop)2015 Bourgogne Aligoté, Pierre Morey (135 kr., L'Esprit du Vin)2015 Bourgogne Aligoté, Domaine Leroy (2.950 kr., L'Esprit du Vin)2010 Bourgogne Aligoté, Clotilde Davenne (193,75 kr. Vinova) See omnystudio.com/listener for privacy information.
Smaker for første gang. Pontus Dahlström fra Kolonialen Bislett smaker på den første flasken i Norge av sitt nye hvitvinprosjekt under paraplyen P.A. Larsen .- Jeg har ikke vært mer nervøs siden like før vi fikk stjerner på Maaemo, forteller Pontus. Mye står på spill og det er en nervøs stemning i studio. P.A. Larsen Coteaux-Bourguignons Blanc er en vin som er blandet av tre årganger og defineres som en non vintage. Vinen består av 20% Aligoté og 80% Chardonnay. Druene har hatt skånsom pressing med 24 timer skallkontakt før gjæring og lagring på ståltank. Hør på podcasten om hva Svein synes om vinen, Og er Pontus selv fornøyd?. Som bonus forteller Pontus om store nyheter fra P.A. Larsen i tiden fremover utover lanseringen av en hvitvin til under 200 kroner på polet. P.A. Larsen Coteaux-Bourguignons Blanc kr 199,90 Hosted on Acast. See acast.com/privacy for more information.
Today, I'm excited to discuss the beloved French dish, aligot. This cheesy, creamy comfort food is perfect for cold winter nights. Our grammar focus today is on logical conjunctions, or "les connecteurs logiques" in French, which help us connect and organize ideas in a sentence. Whether you're a beginner or more advanced learner, we'll explore some essential conjunctions. The level is A2 so beginner + So sit back, relax, and let's dive into the world of aligot and French grammar! If you're interested in all of this, you can download the study guide below where you'll find the transcription, the vocabulary and the grammar focus. In this episode Words and phrases connected to food and recipe preparation Review the logical conjunctions A challenge for you to shine Useful Episode Resources Grab today's goodie here. FREE audio training to help you understand spoken French Want to understand when French people speak? Sound more natural? Have a better and smoother pronunciation? Well, you can do that with this free audio training. It will give you the tips and secrets to speak more like a native. Grab your FREE training here. Subscribe and review The French Blabla Podcast Thanks so much for tuning into the podcast! If you enjoyed this episode and love the show, I'd really appreciate you subscribing and leaving me a review on your favourite podcast player. Not only does it let me know you're out there listening, but your feedback helps me to keep creating the most useful episodes. And you know what? I also get to be discovered by more awesome people like you! Music: Wonder Happens by Podington Bear – Attribution-NonCommercial 3.0 International License
To download the transcript CLICK HERE This is part two with the expert of Burgundy and Master of Wine, Jasper Morris. As we spoke about in the episode before, he has published two editions of his book “Inside Burgundy”, which both times has won the Andre Simon Prize. So this episode we are going through the regions of Burgundy from the Côte de Nuits, Côte de Beaune, Côte Chalonnaise and Mâconnais. I am not going to touch on Chablis at the top or Beaujolais at the bottom as they deserve episodes to themselves. Jasper will be giving us some of his best value regions to look out for, some buying advice and his personal favourite Grand Crus. If you want to skip ahead: 1.39: Interesting young producers and regions to look out for. 5.21: When was the appellation system created? 6.08: Explaining the appellation system. 12.04: More value wine regions to look out for. 13.27: The grape variety Aligoté. 15.11: One of Jasper's special memories in Burgundy 17.20: A run down of all the regions and points to note about them, 24.28: Is climate change affecting where to plant on the slopes? 26.29: Jaspers personal favourite Grand Crus 29.22: Inside Burgundy website And if the podcast isn't enough.... Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat or on email: janina@eatsleepwinerepeat.co.uk Until next time, Cheers to you!
Barry Herbst, Bottle Barn's wine buyer. We feature low alcohol wines with Barry Herbst of Bottle Barn and Steve Jaxon, Harry Duke and Dan Berger on California Wine Country today. Barry has brought some interesting wines that are not like the usual ones we discuss on this show, as these are low-alcohol and non-alcoholic wines. The first is a Tyler Chardonnay from Lompoc in Santa Barbara County. It reminds Dan Berger of a Chablis, but with interesting aromatics. Low alcohol wines can be made by picking the grapes early, before too much sugar develops. Barry Herbst describes the process of pruning the canopy to allow plenty of light onto the grapes, which also help keep the sugars from getting too high but allow for phenolic ripeness. This wine retails for $27 at Bottle Barn. They have also tasted a non-alcoholic wine, the best-selling one in the store. It comes from Leitz, a German producer who also produces regular wines as well as a de-alcohol-ed sparkling Rose, Riesling and Pinot Noir. It's an odd wine in that it doesn't smell like the usual sparkling wine, but the texture and flavors are very good. It is amazingly dry for a non-alcoholic beverage. Usually, in order to give these body and sweetness, they add sugar, but not in this case. For anyone who does not want to drink alcohol or who cannot, for any reason, this is a very nice choice. This retails for $18.50. The problem with some non-alcoholic wines, is they make the wine then remove the alcohol, which removes the flavor. This is done in a way that simply reduces the alcohol as it is made. Click the logo to visit our sponsor Bottle Barn online for the coolest bargains on wine, beer and spirits. Bottle Barn has a new app, which makes it even easier to place orders from their vast stock. They have an enormous task, due to their huge inventory, but their goal is to have their whole stock available online. Bottle Barn also does 3 emails per week, with special offers. After that, they taste an Aligoté, which is only 11.2 percent alcohol. Read about Aligoté here. It is a Burgundian white variety that is known for adding acidity and structure in blended whites and sparkling wines. Dan Berger would call it soft, instead of sweet. It is very uncommon. This Earnest Aligoté wine sells for $25.99. Next up is a Pinot Noir with a ripe cherry and black cherry component, but also has a little trace of the herb component that you see in Burgundy. The alcohol is so low that it gives you a finish that is perfect to accompany a meal. The wine is Anthill Farms 2020 Mendocino County Pinot Noir, 13.2% alcohol. That's low for today but Dan points out that years ago, wines used to average about that. It sells for $47.99 but would sell for about $60 anywhere else, says Dan. The winemakers used to work for Williams-Selyem so they know their Pinot Noir. Next there is Porter Creek 2018 Carignane, 12.3% alcohol. Even with a hamburger or a pizza, this would go very well. It sells for $30.99 at Bottle Barn. Carignane is a “workhorse variety” that gives plushness and rich fruit when the vines are old, such as this wine. Again, the lower alcohol makes it perfect for combining with food. Barry Herbst reports that there is rising demand for lower-alcohol wines and wines produced with some kind of organic and/or biodynamic technique.
Jennifer Gruenke became an accidental Francophile when she had an opportunity to spend a month in France through a Rotary Club exchange program in her twenties. This program took her through the heartland of France with cities like Montluçon, Saint-Julien, Périgueux, Rodez, Aurillac, Le Puy-en-Velay, and Anvers. This was a long time ago, and she enjoyed it so much that she learned French using cassette tapes! On her first trip to France, Jennifer found French people open and welcoming. She finds that is still the case today. She realized that while average French people don't have as much money as the average American; they take the time to enjoy a simple life. That appealed to her a great deal. She earned enough to retire early, sold everything, and moved to Paris with two large suitcases. She's now been in Paris for a year and she plans to stay because she loves both the lifestyle and the city. Her story will give encouragement to folks who aren't wealthy but would love to enjoy living a simple life in Paris. Jennifer shares the names of companies that helped her move successfully. Among them Interactive Brokers (to move money around with low fees), Mondassure (for health insurance), and LCL (but she could not make any French on-line bank accept her as a customer as she explains in the episode). Table of Contents for 'An Accidental Francophile Moves to Paris' with links to the text transcript [00:00:00] Intro [00:00:36] Today on the podcast [00:01:09] Podcast supporters [00:01:28] Join Us in France Newsletter [00:03:16] Accidental Francophile [00:04:03] Exchange Program and Trip [00:04:50] Learning French [00:06:27] Arrived in France with Stereotypical Ideas [00:07:45] Montluçon [00:08:47] Aligot [00:09:22] Anvers [00:09:51] La France Profonde [00:10:48] People are Hospitable [00:13:03] Joining Associations Helps [00:14:33] Conversation Exchange [00:16:02] How did the move happen? [00:16:27] Making money from the housing market [00:18:56] Applied for a visitor visa first [00:20:15] The cost to get a visa [00:21:27] Necessary income to live in France [00:22:40] In Paris, rent is the biggest expense [00:23:12] Lodging [00:24:17] You need local pros to help with rentals [00:25:38] The first apartment [00:26:51] Found a better studio apartment [00:29:05] An small apartment in Paris can be as much as a house in the French countryside [00:30:07] Keeping a US phone number with Google Voice [00:33:11] Banking and getting a French bank account [00:34:07] Opening account with N26 [00:34:59] LCL Bank [00:36:40] Brokerage [00:40:09] Cost of healthcare [00:40:14] The cost of healthcare in France [00:40:17] Marker [00:42:25] Why French doctors are so cheap compared to American doctors [00:43:08] What Americans pay to get into the French healthcare system [00:44:04] Is France an Expensive Place to Live? [00:44:35] Season fruit is not so good at Lidl [00:46:02] What happens when the tourist visa expires? [00:47:25] Does she intend to stay for several years? [00:51:29] Thank you, patrons[00:51:29] Outro [00:52:12] Bootcamp and Patreon [00:52:25] Elyse's Patreon [00:53:15] Preparing a trip to France? [00:54:36] Self-guided tours [00:55:06] Travel News – Weekend du Patrimoine 2022 [00:56:20] No cars allowed in Paris weekend [00:57:27] Jean-Luc Godard [00:59:04] Personal Update [01:00:22] Something wonderful and unexpected [01:01:38] Show notes More episodes about Moving to France FOLLOW US ON: Email | Facebook | Instagram | Pinterest | Twitter
Host Robert Tas and Whitney Grant, wine educator and certified sommelier, explore the wine list at Ruffian, a vegetarian restaurant that also offers wine lessons taught by one of their certified sommeliers. With a 250+ bottle list, Ruffian has a great selection of wines from all over Europe, the States, and Lebanon, and Whitney identifies the must-trys and value wines and introduces us to grapes indigenous to Lebanon and best, most complex sweet wines in the world. Wines reviewed include: Domaine Tatsis 'Young Vines' from Macedonia, Greece Moreau, Aligoté from Burgundy, France 2015 Tokaji Szamorodni For more information on today's episode, and the wines you love to love, visit www.corkrules.com.
”Åbn noget godt og lad os smage på det”. I dette afsnit blinder vi hinanden fire forskellige vine og bliver smidt væk fra en kunstner-bænk i Valby, mens vi bl.a. taler om Cheval Blanc og om hvorvidt Lorenzo Accomasso egentlig ER død. Til at besvare sidstnævnte må vi bruge en livline… Vi trækker også lod om en flaske 2018 Domaine Dujardin Monthelie 1er Cru Bourgogne blandt alle jer, der støtter os på https://blindsmagerne.10er.dk/ Vine: 2012 Marguet 'Les Bermonts', Champagne, Chardonnay 2018 Domaine Roulot Bourgogne, Aligoté 2019 Envinate Palo Blanco, Tenerife, Listan Blanco 2017 Accomasso, Dolcetto d'Alba, Piemonte, Dolcetto Special guest star: Francesco ---------------- Facebook: @blindsmagerne Instagram: @blindsmagerne Kontakt os på: Blindsmagerne@gmail.com Støt os på: https://blindsmagerne.10er.dk/
Polo Ramírez revisó las principales tendencias del día junto a Mariajosé Soto y conversó con Beatriz Bustos, directora del Centro Cultural La Moneda (CCLM) quien entregó detalles sobre la retrospectiva de Paul Klee que se está presentando en este lugar hasta el 31 de julio, de martes a domingo y hasta las 18:00 horas. Además, Alejandra Mulet en la sección de Sabores Frescos recomendó "Paula Benítez Repostería" (paulabenitez.cl), el restaurante "Aligot" (aligot.cl) y los vinos de 1865.
Diventa un esperto di vino con il podcast di Tannico. In questa puntata imparerai a riconoscere e apprezzare i principali vitigni di Borgogna, a partire dagli iconici Pinot Noir e Chardonnay, che qui trovano tra le espressioni migliori al mondo, fino ai vitigni più tradizionali e meno famosi come Gamay, César e Aligoté. Scopri la più accurata selezione di vini della Borgogna e non solo sul sito di Tannico. Al primo acquisto avrai diritto a uno sconto del 10% su tutto il catalogo (*): https://bit.ly/3xyibEa (*) La promozione è valida solo in Italia e per i clienti non ancora iscritti a Tannico. Sono esclusi i vini rari e le Master Experience. Per qualsiasi informazione o chiarimento ci puoi contattare all'indirizzo tfs@tannico.it
Diventa un esperto di vino con il podcast di Tannico. In questa puntata imparerai a riconoscere e apprezzare i principali vitigni di Borgogna, a partire dagli iconici Pinot Noir e Chardonnay, che qui trovano tra le espressioni migliori al mondo, fino ai vitigni più tradizionali e meno famosi come Gamay, César e Aligoté. Scopri la più accurata selezione di vini della Borgogna e non solo sul sito di Tannico. Al primo acquisto avrai diritto a uno sconto del 10% su tutto il catalogo (*): https://bit.ly/3xyibEa (*) La promozione è valida solo in Italia e per i clienti non ancora iscritti a Tannico. Sono esclusi i vini rari e le Master Experience. Per qualsiasi informazione o chiarimento ci puoi contattare all'indirizzo tfs@tannico.it
Den laksefarvede stenbiderrogn er en stensikker forårsbebuder. Men hvad passer egentligt bedst at drikke til den milde og ekstremt sarte spise? Søren og Søren tester i denne uge følgende vine til stenbiderrogn: Breze brut Cremant de loire, A. Lambert (147,50 kr. Laudrup Vin) Blanc de blanc Champagne Extra brut, De Sousa (395 kr. L'Esprit du vin) 2017 Muscadet Clisson, Huchet (160 kr./135 kr. v 6 fl. Vinova) 2020 Sancerre, Domaine de Vacheron (266 kr. Laudrup) 2020 Chablis, Guillaume Vrignaud (180 kr. L'Esprit du vin) 2019 Aligoté Les Valendons , Antoine Petitprez (270 kr. Lieu-Dit) Alle anmeldelser af mad og vin findes på https://www.berlingske.dk/aok/gourmetSee omnystudio.com/listener for privacy information.
Sylvain Pataille is the owner and winemaker at Domaine Sylvain Pataille, which is located in the Marsannay area of Burgundy, within France.Sylvain discusses the impact in Burgundy of economic changes over the last one hundred years, and notes the special situation of Marsannay, which is near the city of Dijon in France. He does into some depth about the the vine planting history of the Marsannay area, and the commercial success of rosé wine from Marsannay. Sylvain then relates the more recent history of his own family's wine domaine, including its association with the Aligoté grape. This leads him to contrast old viticultural practices in the region, which he has identified from reading older books, with more recent norms.Sylvain also describes his own progression in oenology, from a more technical lab background to his very different focus today. He talks about working with "the best and worst" winemakers in Burgundy as an oenological consultant, and what feelings led him to leave that sort of business behind, with a shift of focus to his own wine domaine. This episode also features commentary from:Bruno Clair (translated by Peter Wasserman), Domaine Bruno ClairJohn Kongsgaard, Kongsgaard WineBecky Wasserman, Becky Wasserman & Co.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Wine is essential to the Thanksgiving meal, and of course we discuss some pairing strategies as we do every year. Our quick “greatest hits” is from the TV spot I did with WWLP in Massachusetts, where I discussed wine pairing – check it out here: https://www.wwlp.com/massappeal/picking-the-perfect-wine-for-thanksgiving/ After we do a review, the focus of this show is how to wow the crowd with easy wine cocktails. You can use what you have on hand or grab a few basic items and you'll become the holiday host of the season. We talk about these marvelous cocktails, with tips on how to make them, but as promised the links to the recipes are below. 1. Apple Cider Mimosa: The key to this one is to make sure you rim the glass with sugar and cinnamon or pumpkin pie spice. It's not hard to add sparkling wine to apple cider, but the festive rim with it's delicious spices will make the drink shine. Here's the link to the recipe: : https://wine365.com/fall-cocktails/ 2. Cranberry Mimosa: A variation on a theme, this time you want to use a little less cranberry juice and more sparkling wine to ensure the blend doesn't taste too tart or bitter. Again, the key to a delicious drink is going to be the sugar-rimmed glass. Recipe: https://stressbaking.com/wprm_print/6796 3. Kir/Kir Royale: A classic wine cocktail from Burgundy, this couldn't be easier to make. No recipe needed – 2 parts Aligoté, Chablis, or an unoaked, fairly neutral wine with excellent acidity, to 1 part Crème de Cassis (dark red liqueur from blackcurrants) and you're in business. If you want to go nuts, go for the Kir Royale and use Champagne or sparkling wine instead of dry white! Photo: Kir Royale from Pixabay 4. The New York Sour: According to Liquor.com, this drink has been around for at least 140 years (and they claim that despite the name, it originated in Chicago!). It's a spin on a Whiskey Sour – the classic with rye or bourbon, lemon juice, simple syrup, and, for a touch of salmonella, a raw egg white. This drink is the same ingredients, but after the Whiskey Sour is shaken and poured, you very slowly pour red wine on top and you get a pretty looking red wine float, which also adds some great fruitiness and acidity to the drink. Here are details: https://www.liquor.com/recipes/new-york-sour/ Photo: Unsplash 5. Hot Spiced Wine: I love this recipe because it include kirsch/cherry brandy. The base of the drink is red wine and kirsch but the get and go is all about the spices you add – peppercorns, cardamom, cloves, cinnamon, and various citrus zest make this wine cocktail really sing. A perfect wine for a cold, fall day. And you can make a huge vat of it ahead of time and reheat it for guests! Check out the recipe here: https://www.foodandwine.com/recipes/hot-spiced-wine 6. Murderer's Row: I know I should have introduced this one for Halloween, but the fact that this cocktail includes Port, and I really love the idea of serving Port with dessert (but I understand you may not want a lot left over!), makes it an MVP for a big holiday meal. Crush up blackberries, then grab some Port, bourbon, lemon juice, pear juice, and simple syrup, shake it up and you will be the hero of the night…and feel free to rename the cocktail to (YOUR NAME HERE) Row! Recipe: https://wine365.com/fall-cocktails/ Photo: Unsplash 7. The Paysan from the now closed restaurant, Poste in Washington, D.C.: As I say in the show, Chambord with anything pretty much wins the day for me. This wine cocktail is like a dream come true – fruity red, cranberry juice, orange juice and Chambord with zests of various citrus fruits and BAM! A delicious wine cocktail is born. Here is the link to the recipe: https://www.foodandwine.com/recipes/paysan 8. The Francophile: I have no idea why the recipe here calls for Rioja when it's called the Francophile so I've changed it to incorporate Bordeaux (Merlot-based, basic Bordeaux is perfect. It should have some tannin and acidity to offset the brandy). This is another variation of mulled wine, this time with Calvados, the apple-brandy that is an AOC and is required to be aged in oak before it's released. You can go high rent or get another apple brandy, but either way, the combo of Calvados, Bordeaux, cinnamon simple syrup ,and lemon juice heated up will make you the hostess with the mostess/host with the most. Here is the recipe: https://www.liquor.com/recipes/francophile/ Photo: Unsplash Happy Thanksgiving or happy fall – either way, we are grateful to you for listening and for your support!! ________________________________________________ Thanks for our sponsors this week: Wine Access: Access to the best wines for the best prices! For 15% off your next order, go to www.wineaccess.com/normal If you think our podcast is worth the price of a bottle or two of wine a year, please become a member of Patreon... you'll get even more great content, live interactions and classes! www.patreon.com/winefornormalpeople To register for an AWESOME, LIVE WFNP class with Elizabeth go to: www.winefornormalpeople.com/classes
Episode Summary:-Jasper Morris MW, one of the world's leading experts on Burgundy, talks to Sarah Kemp about the region and the new edition of his award-winning book, Inside Burgundy, which has just been published. The first edition was published over ten years ago and Jasper discusses the updated book and the aspects of Burgundy which have been affected by climate change.In the new edition, he has gone into more detail on lesser-known areas, such as Monthélie, Fixin, and the Maconnais, and tells Sarah he regrets not being able to cover Beaujolais, but, he notes, “after 800 pages, a book has to be bound by hand.” The new edition is 150 pages longer than the first, and describes more than 1,200 vineyards and 300 wine villages, as well as appraising 700 domaines. He discusses how climate change has affected the vintages and discloses how the producers have responded to new conditions. Jasper explains how the changing patterns of airflow and wind has meant that the polar air currents are much weaker and are sliding down, and how there are now fewer southwestern winds, but more north and south, which are both dry. “People have to manage extreme weather events, plus a generally hot and dryer climate,” he says. Jasper also talks about the different measures the producers are taking to deal with the new climate conditions, including electric cables (which are already used in Chablis, but need large water supplies), mobile wind turbines and smudge pots, though, he adds, some producers are reluctant to use them, as they are petro-chemical based. The rise of Aligoté is something that Jasper tells Sarah he is in favour of, as it is properly Burgundian, and takes longer to ripen, which brings freshness and acidity. He believes that canopy management is crucial, and rootstock needs looking at, as some rootstock is failing. He reports that the picking window has changed and producers need to be ready to go earlier than before. “People are going to have to be a lot more intelligent about their picking dates,” he states. The use of whole bunch and partial bunch fermentation is also discussed. “2014 and 2017 had wider windows for picking because the sugars weren't galloping, and that's why those two are amongst my favourite two white Burgundy vintages,” Jasper reveals. He explains he likes early-ripening sites less than before and has found that Pommard “is hitting a wonderful streak of exciting wines.”Sarah asks him what had surprised him most when writing the second edition. “Aligoté has leapt forward,” he replies. They discuss premature oxidation and Sarah asks if it has gone away. “No, but it nearly has,” he replies. Jasper then talks about how the different vintages are developing for both reds and whites, which vintages to keep and which to drink, plus his favourites. Finally, the question of value is raised by Sarah and Jasper advises to look at some of the best producers in lesser communes. He also suggests there is true value to be found in Monthélie, Saint-Romain, the Hautes Côtes and the Maconnais.“It was this frost in 2021 which has made people realise quite how serious it is.”— JASPER MORRIS MWSubscribe to my website and get full access to my scores, tasting notes, detailed write-ups on producers and much more:https://www.insideburgundy.com/register/Daily updates on our Instagram: @insideburgundy#JMIBLive #JasperMorris
I denne episoden smaker programleder Tommy Andresen og Jeff Goldring fra Imperial/The Tearoom i Oslo på en finstemt aligoté fra Bourgogne! Yann Durieux Love and Pif Blanc 2018. Biodynamisk dyrket. 40 år gamle vinstokker plantet i et jordsmonn av leire og kalkstein. Druematerialet kommer fra Messanges i Hautes-Côtes de Nuits på 400 meters høyde. Druene presses direkte som hele klaser og mosten spontanfermenteres. Videre modning med bunnfallet i ti måneder på ståltanker før flasking. Vinen er ufiltrert og usvovlet.
Wir trinken Aligoté 2019, St. Birs Exogyra Virgula 2019 und Corps de Garde Pinot 2018 – alle von Goisot. Außerdem: Lecker Essen mit Lesser-Panda-Ramen, Steven Spurrier ist gestorben (das ist der mit dem Judgement of Paris, der im Film “Bottle Shock” von Alan Rickman gespielt wird). Detail und eine Bezugsquelle gibt’s bei Christoph, und […]
Wir trinken Aligoté 2019, St. Birs Exogyra Virgula 2019 und Corps de Garde Pinot 2018 – alle von Goisot. Außerdem: Lecker Essen mit Lesser-Panda-Ramen, Steven Spurrier ist gestorben (das ist der mit dem Judgement of Paris, der im Film “Bottle Shock” von Alan Rickman gespielt wird). Detail und eine Bezugsquelle gibt’s bei Christoph, und […]
Le vin mousseux, le vin blanc et le vin rouge qu’il vous faut pour créer l’effet wow de votre souper de la St-Valentin. Notre sommelier sans cravate, Nicolas Médieu, vous conseille sans aucune retenue les trois vins coups de foudre ci-contre pour rendre mémorable la St-Valentin de 2021. ➡️ Torres Laudis Priorat 2018. Rouge. Espagne. C’est un vin espagnol typique par son côté fruits rouges acidulés. Mais ce qui rend ce vin magique, ce sont ses notes brûlées qui évoquent des arômes de café, de torréfaction, de fumée, de bois, de réglisse noire, de cuir, d’épices. Servir avec des viandes rouges et des fromages à pâte ferme. ➡️ Domaine Manciat-Poncet Crémant de Bourgogne. Mousseux.France. L’addition de Gamay et d’Aligoté à ce crémant lui apporte cette spécificité aromatique bourguignonne. Bien que le Chardonnay domine, le Pinot Noir contribue à cette belle structure. Au nez, il se révèle sur des arômes de pommes, de poires, d’oranges avec un soupçon d’agrumes et de levures. En bouche, la séduction se poursuit sur des notes qui rappellent celles perçues au nez avec une belle sensation de minéralité. La texture et l’acidité bien fraîche créent un beau contraste. C’est savoureux et sans amertume. ➡️ Alastro Planeta Sicilia 2019. Blanc. Italie. Ce vin blanc du Sud de l’Italie est l’apéro tout désigné ou le meilleur compagon des fruits de mer et des volailles. Il est légèrement aromatique, délicatement structuré et possède des arômes de melon blanc, d’agrumes frais et de fleurs blanches. En bouche, ce millésime est crémeux, soyeux et dynamique. Pas étonnant que ce blanc figure au top 7 des meilleurs vins de 2019. Extrait de l’émission Les Matins éphémères du 12 février 2021.
The Normal School of Wine Strikes Back with its brand-spankin' new second season and boy are @circa_alejandro and @thejuliesmoolie putting up the wine-smolder as they dive into the romantic world of white Burgundy in preparation for Valentine's Day but along the way Alejandro confesses his most basic instincts, Elon Musk's space wine is discussed and we collectively ponder what the heck is AligotéOur Picks for this Episode AreJean et Sébastien Dauvissat, ChablisImported by Rosenthal Wine Merchants#rosenthalwinemerchant #madrosegroupDomaine Guillot-Broux, Mâcon-Cruzille Les Geniévrières BlancImported by Candid Wine Imports @candid_wines #guillotbroux Domaine Moutard-Diligent, Qu'est-ce que c'est Aligoté?Imported by Communal Brands @communalbrands@famillemoutard famillemoutard.comCALL TO ACTION! Post a picture on INSTAGRAM of yourself with some WHITE BURGUNDY and TAG US with the hashtag #nswburgundyadventure @normalschoolofwine Don't forget to check-out our current Roster of virtual CLASSES, COURSES, and EVENTS from anywhere in the world here - subscribe so you can be alerted when we post new classes (classes are weekly and new classes are posted monthly) - and FOLLOW US, LIKE, SUBSCRIBE and Send us question and feedback!Twitter @winenormalInsta @normalschoolofwine www.normalschoolofwine.com
Burgund er arnestedet for vin i Frankrike. Med druer og slott av god avstamning, og noen episke viner som merkes på månedslønnen. Det snakkes om Chardonnay og Pinot Noir som om de var opphøyde vesener, full av gammel visdom. Men ingen snakker om Aligoté. Den litt obskure tremenningen til Pinot som stort sett lever i skjul på flasker merket Crémant de Bourgogne. Dette vil Tom og Kjell-Gabriel rette opp. Louis Jadot Bouzeron 2018 kr 215,90
27 August 2020: Pay attention at the back – Aligoté is coming to town! No longer the grape relegated to receiving a slug of crème de cassis to make a vin blanc Kir, Aligoté has taken the wine world by storm in the last two years. The younger generation of vignerons have started to produce some truly exciting wines, and not just from Aligoté’s own appellation, Bouzeron, but throughout the region. I will lead us through half a dozen of the most exciting portrayals of this ancient grape, now offering a whole new range of flavour experiences – and at affordable prices.Wine Samples:2017 Bourgogne Aligoté, Clos Perrières de la Combe, Thibault Liger-Belair2017 Domaine Rougeot, Bourgogne Aligotè Les Plumes Sans Soufre2017 Domaine Alice et Olivier de Moor Bourgogne Aligoté2015 Domaine de Villaine Bouzeron Bourgogne Aligoté2017 Domaine Rollin Pere et Fils Bourgogne Aligoté2015 Domaine Jean Fournier Aligoté Champ Forey Vielle VignesTo join the online classes, simply click on the link 5 minutes ahead of the Masterclass.Watch the video replay here.Subscribe to my website and get full access to my scores, tasting notes, detailed write-ups on producers and much more:https://www.insideburgundy.com/register/See all our events at: https://www.insideburgundy.com/all-events/Daily updates on our Instagram: @insideburgundy@insideburgundy #67fromhome #67pallmall #JMIBLive #JasperMorris #insideburgundy
Cette semaine, Manuel Peyrondet vous emmène sur la Côte de Nuits en Bourgogne, une région où les blancs se font assez rares, mais qui sont de véritables pépites. De Comblanchien (Chardonnay) à Marsannay-la-Côte (Aligoté) en passant par Nuits-Saint-Georges (Nuits-Saint-Georges premier cru, Pinot Blanc, Pinot Beurot ou Chardonnay) et le Clos Blanc de Vougeot, découvrez de magnifiques cépages, sur des sols riches en calcaire. Avis aux amateurs !
Happy Thanksgiving! Turkey Day is a huge deal for me, and I love answering your cooking questions about the most glorious food holiday of all. On this bonus episode, I'll take your questions and give you the secrets for the perfect mashed potatoes, how to cook Thanksgiving for two people, and make-ahead tips. Thanksgiving 2019 Episode with Heather McPherson: https://theculinatipodcast.libsyn.com/happy-thanksgiving-heather-mcpherson-on-holiday-cooking-eating-and-entertaining Indigenous/First Nations Recipes: https://www.huffpost.com/entry/indigenous-native-thanksgiving-dinner_n_5be1c1b3e4b01ffb1d06b538 Turkey Roulade from Food Network: https://www.foodnetwork.com/recipes/ree-drummond/turkey-roulade-3531762 Aligot from New York Times Cooking: https://cooking.nytimes.com/recipes/1018430-aligot-mashed-potatoes-with-cheese
RTL vous régale vous accompagne tout l'été jusqu'à l'heure du déjeuner. On vous emmène dans les allées de nos belles régions de France à la découverte de notre terroir, on fait le tour des popotes, on va frapper à la porte des producteurs locaux qui contribuent à la transmission de nos spécialités locale. Aujourd'hui on part dans le Sud-Ouest de la France, à la découverte de l'Aveyron et ses richesses ! Le Larzac, la vallée du Lot, L'Aubrac et puis bien sûr, l'aligot, le roquefort, le vin... Et puis, plus surprenant, l'estofinado, cette spécialité à base de morue de Norvège séchée qui fait la fierté des Aveyronnais. Pour célébrer cette belle région, Luana nous a préparé un délicieux souris d'agneau au safran. Sébastien Bras chef du restaurant gastronomique Maison Bras - Le Suquet, notre ambassadeur du jour, nous mets l'eau à la bouche et nous parle de la richesse culinaire de l'Aveyron.
The famed parts of Burgundy make wine that most of us can only read about in books and articles. But Côte Chalonnaise, just south of those famed parts, is a treasure trove of great whites and reds. Although it has been praised throughout history, in recent times it has been overlooked by Burgundy lovers, despite the fact that in many years it makes wine that isn't so different from its neighbors to the north. As a quick overview, the region takes its name from the commune of Chalon-sur-Saône, near the Saône River. It is sandwiched between the Côte de Beane and north of the hills of the Maconnais, and here Pinot Noir, Chardonnay, and the white Aligoté grape grow on soils strikingly similar to Côte de Beaune, which is a mere 3 miles away. The Côte Chalonnaise is between the Dheune and Grosne Valleys. With a continental climate, it rolls over gentle hills with many areas that possess the very same limestone prized (and 3-5 times more for) in the Côte de Beaune. With max’ed out demand for the wines of the Côte d’Or (where the best Pinot is from) and the wines of the Côte de Beaune (the most famed Chardonnay wines, also with excellent Pinot), prices for wines from these areas of Burgundy are simply outrageous. Although the wines of the Côte Chalonnaise are not always as elegant as those from the regions to its north, they are still outstanding wines and better yet, they are wines that we can afford that allow us to taste the land of Burgundy without paying 6 months mortgage for a single bottle. In the rest of the show, we discuss specific appellations. Here are the notes: Regional: Bourgogne Côte Chalonnaise The red of Pinot Noir is dark colored, berry and cherry scented and flavored wines often with a mushroom or earth note. The wine has good tannin, acidity and is lovely to drink. The whites of Chardonnay are light colored, with apple, floral, lemon and honey with good acidity. They are often fermented or aged in oak barrels. The rosé is made of Gamay or Pinot Noir and can be herbal, spicy, full of red berry notes and have great acidity. Cremant de Bourgogne: Although not exclusively made in Chalonnaise, this is the area in which the sparkling wine was first made. Village: Bouzeron: The only appellation to make wine from the Aligoté grape, which is acidic, aromatic, and silky when made well. Top producers: A & P de Villaine, André Delorme, Chanzy Frères Rully: The whites of Chardonnay are the best in Côte Chalonnaise and are very often better than comparable wines from the Côte de Beaune for a way better price. Rully is adjacent to Bouzeron and makes excellent Pinot Noir too. The whites of Chardonnay are usually fermented or matured in oak. The best Crémant is made here as well Top Premiers crus: La Pucelle, Grésigny, Meix Cadot, Montpalais and Champs Cloux. Top producers: André Delorme, Domaine de la Folie, P & M Jacqueson; Jean-Baptiste Ponsot Mercurey: The Côte Chalonnaise was once known as the Région de Mercurey, because the area is so large and important. Divided into two parts, there are lots of sub valleys on either side which make research necessary to get good wines. 25% of vineyards are classified as Premier Cru, but these are more legitimate than other communes, because Mercurey does regular reviews, to make more stringent conditions than the appellation's other wines (the maximum yields are closer to those of the Cote d’Or). 90% of the wine is flavorful, earthy, spicy Pinot Noir with chewy, rich tannins, great acidity, and mineral notes. Top Premiers crus: Combins, Champs Martin, Clos des Barraults, Clos l’Eveque, from north of the village, and Clos de Roi and En Sazenay from the other side. Top producers: Philippe Garrey; Michel Juillot, Guy Narjoux, Lorenzo, Antonin Rodet Givry: Similar to Mercurey, Givry’s production is 90% Pinot Noir. Also like Mercurey, the excellent limestone based soils allow the best Givry producers make wines similar in style to Côte d’Or for a fraction of the price. This is a small area but it has 38 Premier Crus and that means the significance of those climats isn’t always earned – do your research before you buy! Top Premiers Crus: Cellier Aux Moines, Clos de la Barraude, Clos Salomon, Clos du Vernoy, Servoisine Top producers: Jean-Marc Joblot; François Lumpp; Vincent Lumpp; Domaine du Clos Salomon, Domaine du Jardin Montagny: With only whites made from Chardonnay, limestone soils are vital to adding minerality in the wines. The wines are generally barrel fermented for depth and complexity. They are rich and full. The challenges with Montagny: 2/3 of the production is from the local co-op in Buxy . Although they make quality wine, they have a strangle-hold on producers and there are fewer independent domaines here. The other issue: during World War II the appellation was deemed to be ALL Premier Cru and that isn’t really right. Although some producers volunteered to limit the top sites to the best portion of their climat, many didn’t so the proportion of overpriced, improperly classified Premier Cru wine in Montagny is high. Top Premiers Crus: Les Coères, Les Burnins, Les Montcuchots Top producers: Stéphane Aladame, Caves du Buxy, Domaine Feuillat-Juillot Don't forget to order your Wine For Normal People book today!! _______________________________ Thanks to our sponsors this week: Thanks to YOU! The podcast supporters on Patreon, who are helping us to make the podcast possible and who we give goodies in return for their help! Check it out today: https://www.patreon.com/winefornormalpeople And to sign up for classes, please go to www.winefornormalpeople.com/classes! Wine Access Visit: www.wineaccess.com/normal and for a limited time get $20 off your first order of $50 or more! I’m so excited to introduce Wine Access to you. Wine Access is a web site that has exclusive wines that overdeliver for the price (of which they have a range). They offer top quality wines by selecting diverse, interesting, quality bottles you may not have access to at local shops. Wine Access provides extensive tasting notes, stories about the wine and a really cool bottle hanger with pairings, flavor profile, and serving temps. Wines are warehoused in perfect conditions and shipped in temperature safe packs. Satisfaction is guaranteed! Check it out today! www.wineaccess.com/normal
En ces temps de réchauffement climatique, la saucisse se trouve au coeur d’enjeux éthiques et environnementaux. Comment restaurer l’image de la saucisse mise à mal par les nombreux scandales de l’industrie de la viande ? Comment réinventer et intégrer la saucisse aux nouveaux régimes alimentaires de nos sociétés modernes ? Doit-on proposer des produits alternatifs imitant l’aspect des saucisses traditionnelles pour répondre au défi de la réduction de notre consommation de viande ?Emilie est d’abord partie à la rencontre de Antonin Bonnet, chef étoilé engagé contre le gaspillage alimentaire qui a repris la boucherie charcuterie triperie Grégoire, à quelques pas de son restaurant le Quinsou. Emilie a ensuite questionné Carolien Niebling, chercheuse néerlandaise diplômée de l’Ecole cantonale d’art de Lausanne (ECAL), sur son approche de la saucisse comme objet de design et sur ses recherches visant à renouveler l'imaginaire de ce produit en inventant des versions végétales.Références entendues dans l’épisode : Susan Mahnke Peery et Charles G. Reavis, Saucisses maison, Marabout, 2012Carolien Niebling, The Sausage of the Future, ECAL, 2017Le restaurant Quinsou est situé au 33 rue de l’Abbé Grégoire, 75006 ParisLa Boucherie Grégoire est située au 29 rue de l’Abbé Grégoire, 75006 ParisLap xưởng est une saucisse vietnamienne à la citronnelleLa currywurst est un plat typiquement allemand. Il s’agit d’une saucisse grillée ou cuite à l’eau, recouverte d’une sauce tomate au curry.La saucisse au couteau est une saucisse hachée au couteau assez gros. Elle accompagne parfaitement un Aligot par exemple.La saucisse des cousins est une saucisse faite avec les abats. Elle est plutôt destinée à accompagner les soupes ou les potées. La maison Conquet est un boucherie charcuterie située Route d’Aubrac, 12210 LaguioleLe kimchi est un met de la cuisine coréenne. Il s’agit de chou fermenté et pimenté.Le zaatar est un mélange d’épices utilisé dans la cuisine du Moyen-Orient principalement au Liban.La recette du chef Antonin Bonnet : Taillez des tomates grossièrement en dés, ajoutez un bon filet d’huile d’olive, un zest de citron, une demie gousse d’ail écrasée et un peu de basilic. Mélangez avec une demie botte de persil hachée en travers pour obtenir une belle salade de tomates. Accompagnez d’une saucisse au zaatar et d’une tranche de pain grillé.La sauce gribiche accompagne aussi bien les viandes que les poissons. Elle se prépare comme une mayonnaise à laquelle on ajoute des oeufs durs et plusieurs condiments (cornichons, câpres hachées, persil, cerfeuil, estragon hachés). La caillette aux blettes est emblématique des régions de l’Ardèche, de la Drôme ou des Cévennes. Il s’agit d’un petit pâté à base de viande de porc et de vert (salade, épinard, blette, chou,...) hachés, le tout enveloppé d’une crépine.Le fricandeau est une spécialité de l’Aveyron. C’est un pâté de campagne à base de porc, cuit au four dans une crépine de porcGabriel Serero est un chef cuisinier lausannois qui a fondé avec quatre associés Emotion Food Company. For information regarding your data privacy, visit acast.com/privacy
Château des Charmes was founded in 1978 by Paul Bosc, a fifth-generation French winegrower. Paul and his young family arrived in Niagara in the 1960’s. For this 21st episode, we have their winemaker, Amélie Boury on the microphone talking about Gamay Noir Droit, Aligoté – made in Niagara and her frank, straight to the point approach.
Benjamin Leroux is the proprietor of the Benjamin Leroux winery located in the town of Beaune, in the Burgundy region of France. Benjamin explains how although his family was not in the wine business, he found himself working in a winery at a young age. He discusses his internships outside of Burgundy, at wineries in Oregon and Bordeaux, before talking about his start as the head winemaker at Comte Armand in the 1990s. Benjamin describes in detail the winemaking techniques he was using to make wine in Pommard during the nineties, and contrasts that with how he makes wine today and for the last several years at his own winery, also named Benjamin Leroux. He discusses what prompted him to make changes to his winemaking, and explains that every vintage must be approached as its own. Along the way, Benjamin addresses topics like hedging, organic farming, whole cluster, infusion vs. extration, and reduction. He also talks about some key vineyard areas of Burgundy, comparing and contrasting Vosne-Romanée with Gevrey-Chambertin, as well as Morey-Saint-Denis, and Chambolle-Musigny. Benjamin further talks about some appellations that he is particularly drawn to, like Blagny and Saint-Romain, as well as grape varieties like Aligoté. Take the demographic survey. This episode is sponsored by: NY Drinks NY Trip to the Finger Lakes Wine Region
Jed Steele of Steele Wines is our guest today on California Wine Country with Steve Jaxon and Dan Berger, with Pete Foppiano sitting in again for Steve Jaxon. Jed Steele has been making wine for fifty years and Dan Berger has known him for a long time. Jed's colleague Rusty is also in the studio today. Dan remembers that Jed made the first Ice Wine in California in 1975 and again a year later. It was made from Colombard grapes and they had to picked the grapes at 5am. They start by tasting a Pinot Blanc from the Bien Nacido Vineyard in the Santa Maria Valley in Santa Barbara County. They make the juice there and chill it to 35 degrees then ship it up to Sonoma County for production. He uses all old French and Hungarian barrels and goes through Malolactic fermentation. Dan says Pinot Blanc is under-rated. Jed is making wine from Lake County, especially his Cabernet Franc. It’s not at all like Cabernet Sauvignon. Jed’s tasting notes include honeydew melon and Dan agrees with that. Jed Steele makes between 500 and 1000 cases of this. Dan thinks scallops would go well with this, or anything delicate, to match the delicacy of the wine. The tasting notes also mention green apple, and Dan also notes some lemon. The marketplace has changed in the last 3 or 4 years. Millennials are looking for a diverse selection of varieties and styles. They want things that are not common. The traditionally top selling Chardonnay and Cabernet are still selling but not as much as a few years ago. As people are reaching out for diverse wines, Pinot Blanc is a good one to fill that bill. Jed’s first vintage as a head winemaker was 1974. He consulted for 15 years to Chateau Sainte Michelle and also for the Fess Parker family. Dan says that if you’re looking for forward-thinking, modern style winemaking with mature vineyards and some grapes that are not particularly well-known, that’s what Jed is doing. Jed mentions Blaufränkisch and Aligoté. Next they taste the 2016 Pinot Noir from a vineyard that was first planted in 1998. Dan likes the slightly Burgundian characteristics. “These grapes have finally settled down.” Jed tastes bing cherries and Dan tastes light blackberries, which is rare in Pinot Noir. There is no noticable oak. It is all fruit. It has so much vibrancy that you will want it on the dinner table. Dan calls it white wine with color and Jed agrees. The grapes are from the Sangiacomo vineyard. They lament that the wine trade and buyer demand tend to favor newer wines, which is a shame because that sacrifices the time that it takes for wine to mature and develop. Now to illustrate good aging, they have a 1997 Syrah which Dan says is fabulous. It has not lost any of its fruit, the acid is still holding it together and the tannins have subsided. Barry asks Rusty about it, who notes that 22 years ago Syrah was rare in California. Jed remembers that 1997 was his favorite harvest ever. There was a perfect storm of weather and they got quality and quantity. The aeration is helping it too, and the complexity comes out after about 20 minutes, without sacrificing the fruit. Dan says it's not available anymore but Jed says he has a case or two left. Next they pour a Malbec. Pete notes that it's not a widely produced wine. The Argentine Malbec is popular, because it's inexpensive, but they are one-dimensional, all fruit. But we are getting a better understanding of how it should grow. This one is from Lake County. There is a little blueberry note. The grower has 800 acres of Cabernet and 10 acres of Malbec. Dan says that California Malbec has a vibrancy that other Malbecs do not. Jed Steele uses French, Hungarian and American oak. They wrap up with a dessert wine, a 22-year-old white wine. It has aromas of dry peaches and apricots, with pineapple notes. It has high sugar and alcohol and Jed didn't know that it would age this well. Dan Berger says this is an example of a wine that younger buyers today are interested in,
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Man did we have an adventure on our way to record this episode. Tee and Dan got yelled at by some bible thumpers. We share our Thanksgiving experiences and recipes. Ant offers a Mea Culpa to the absent Podfather. Eat your vegetables, we try to do better as adults with getting our daily dose of fruit and veg in. Communication with and being with family is a roller coaster of emotions both good and bad. Maria Carey and various emcees made magic happen in the early 2000s. This of course led to us discussing Cleveland’s On Bone Thugs-N-Harmony. Tatum l TAYREL713 l Lunchbox l Gabe DOWNLOADS l RSS l Apple Podcast l Google Play l Spotify l TuneIn l Facebook l Twitter l YouTube l Stitcher l Email l Amazon Wish List l Merch l Patreon PHONE l 216-302-8763 #Comedy #Culture #PodernFamily #Podcast #900EuclidAve #Heinens #BibleThumpers #Thanksgiving #Aligot #Recipes #WholeFoods #InstaPot #UseYourWords #MeaCulpa #Vegetables #Family #MariahCarey #Rooftop #Breakdown #BoneThugsNHarmony
À Laguiole, en Aveyron, la Coopérative Jeune Montagne a été fondé en 1960 par de jeunes producteurs de lait qui souhaitaient perpétuer la fabrication de spécialités fromagères de l’Aubrac au lait cru et fermier. Aujourd’hui elle compte 76 producteurs de lait et fabrique et commercialise 750 tonnes de fromage de Laguiole AOP ainsi que de la Tome fraîche de l’Aligot et de la Truffade. Une belle histoire entrepreneuriale, territoriale et solidaire dans un contexte où les problèmes de l’agriculture font souvent la Une de l’actualité. Géraud VALADIER, Vice-Président de Jeune Montagne revient sur la longue histoire de cette petite coopérative bien ancrée sur son territoire qui a une image forte de qualité et d’authenticité. Des valeurs qui ont contribué et contribuent toujours à la croissance de la Coopérative Jeune Montagne dont le modèle économique repose aujourd’hui sur une croissance maîtrisée sur un territoire qui bénéficie désormais du statut de Parc Naturel Régional. Un nouvel atout pour cette filière et une reconnaissance de plus pour André Valadier, personnage emblématique de ce territoire. Loin des géants de l’agroalimentaire, la petite coopérative fromagère de l’Aubrac a fait le choix de collecter et de transformer plutôt que de passer par des industriels et prouvé que la valorisation du lait (AOP) via des produits à forte valeur ajoutée a été et sera encore un axe de croissance pour l’avenir en sensibilisant notamment les consommateurs à une certaine vision de l’agriculture et de l’alimentation. Dans un contexte difficile, cette évolution qui ne s’est pas faite sans relever de nombreux défis est notamment passée par la difficulté et la volonté de rémunérer les éleveurs au plus juste prix et la mise en place d’outils et de moyens pour s’entraider. Une histoire de territoire et d’agriculture solidaire et durable menée par des hommes qui ont réussit au fil des ans à faire de Jeune Montagne une Coopérative petite mais solide. https://www.jeune-montagne-aubrac.fr/
Erin Scala speaks with Burgundy vigneron devoted to the Aligoté grape variety and explores the challenges and rewards associated with Aligoté today. Erin narrates a tour of Burgundy cellars and vineyards, piecing together conversations with multiple vigneron to find a through thread for Aligoté. This episode contains interviews and commentary from vigneron and wine professionals working with Aligoté, including: Roland Rapet and Vincent Rapet (Domaine Rapet Père et Fils) Fanny Sabre (Domaine Fanny Sabre) Sylvain Pataille (Domaine Sylvain Pataille) Pierre de Benoist (Domaine A. & P. de Villaine) Frédéric Lafarge (Domaine Michel Lafarge) Anne Morey (Domaine Pierre Morey) Jean-Marc Roulot (Domaine Roulot) Lauren "Lolo" Brelin (La Dilettante Restaurant, Beaune) Hai Tran (The Rittenhouse Hotel, Philadelphia) Translation assistance provided by: Rachel Signer (Terre Magazine) This episode is sponsored by: Effervescence Wine & Spirit Education Trust This episode was made possible with the assistance of: Bourgogne Wine Board (BIVB)
Chad Stock, winemaker and partner of the Craft Wine Company, has an obsessive drive to discover what Oregon can offer the world. He is often lumped into the natural wine movement, but he is not opposed to additions if they'll improve flavor, not just stability. He has also been the first grower and winemaker to work with many grapes in Oregon, such as Chenin Blanc, Aligoté, Gruner Veltliner, Kerner and many others. He is constantly experimenting with wine-making techniques and matching up which are suitable for each particular grape variety on each different soil type. There is so much of this conversation that we can carry over to how to live and experience the world around us!www.craftwineco.com
It's first episode of The Whine Situation with Boardwalk Audio! And we are now sponsored by Gregory Condes Wines! Stephen Perlstein, the benevolent podcast dictator of our new network is getting married so we popped some true bubbly, a Pascal Lallement Brut Premier Cru from Chamery, to celebrate/commiserate over the whine-inducing wedding planning! Before digging in, Shaughn and Ellen share the Hip Sip Tips. Shaughn blind-tasted Aligoté and Ellen tasted a LOT of wines at the Veritas Imports tasting. We give a brief history of how champagne was invented, then get into how it was made. Stephen learns that Cremant is French for "fake-ass Champagne" and that the bubbles are deemed yeast farts. Wedding woes include everything from choosing a good date to picking a wedding cake. A Chelsea Handler tale is told too! PSA: NO ONE wants to be in a studio audience. The lightning round covers what RM stands for, who Dom Perignon was and what a punt is plus why it is important for champagne! See acast.com/privacy for privacy and opt-out information.
This week WineGuyMike™ writes all about all things bubbly for your New Year Celebration and understanding the differences between Champagne, Sparkling Wine, Cava, Prosecco, and Spumante. In this post I am also suggesting sparkling wines in a variety of price ranges that offer the consumer value. What is the difference between Champagne and Sparkling wine? Sparkling wines and champagne are still wines that have been infused with carbonation. True Champagne is made in France will be noted by the capital letter “C”on the label. Other sparkling wines called Champagne will by designated as “champagne”, notice no capitalization. Three grapes are used in Champagne, Pinot Meunier, Pinot Noir, and Chardonnay. It’s white because only the juice of the grapes is used.The four methods of Sparkling wine production:1. Carbon Dioxide Injection – soft drinks and inexpensive sparkling wines are produced using this method. It produces large bubbles that dissipate quickly.2. Charmat Process – wine undergoes a second fermentation in large bulk tanks and is bottled under pressure. Prosecco and Asti are produced utilizing this method, smaller longer lasting bubbles result from this method. Many Sparkling wines are made using this method.3. Méthode Champenoise – this process takes place in the bottle and requires hands on attention. During the second fermentation the carbon dioxide stays in the bottle and this is where the bubbles come from.4. Transfer Method – the cuvee is bottled for the second fermentation which adds complexity. But the wine is then removed and stored in large tanks after it has spent the appropriate amount of time on yeast.Champagne:The Champagne region of France not only produces some of the finest sparkling wines in the world, but some of the finest wines in the world too. Typically there are three grapes used in the blend for sparkling wines; Chardonnay, Pinot Noir, and Pinot Meunier. Different vintages are used to create the blend or better known as the “Cuvee”.Champagne is expensive due to the traditional method of how it is made, Methode Champenoise and techniques known as second fermentation. This process takes place in the bottle and requires hands on attention.Pink Champagne or sparkling Rose is strained through the Pinot Noir grape skins, truly a delight. Methode Champenoise is the true French fermentation process. The wine is fermented twice, once in an oak barrel, and the second time the wine developes carbonation in the bottle while aging a minimum of one year.Blanc de Blancs is true French Champagne, it is produced entirely from the Chardonnay grape. Blanc de Blancs fermented using the Methode Champenoise process, producing white Champagne.Designations of quality:Prestige cuveeThis Champagne is the highest priced and is available only in small quantities. It is designated “Prestige” because the grapes come from the best grapes from the highest rated villages, it is made from the first pressing of the grapes, produced only as a vintage, and will have been aged longer than vintage and non-vintage Champagnes.Vintage Champagne Some select years produce an outstanding grape harvest. The Vintage Champagnes are aged for at least three years. Here are an example of a few companies who produce these Vintage Champagnes; Veuve Clicquot, Perrier-Jouet, Moet & Chandon, and Taittinger.Remember a Vintage Champagne will be identified by an actual year marked on the label, but expect to pay a premium for this.Non-Vintage ChampagneThe majority of Sparkling wine on the shelf of a store is non-vintage. These are a blend of wines aged for two years.How to Select your Champagne:■Brut is Dry■Extra Dry is Semidry■Sec is Semisweet■Demi-sec is SweetQuality Champagne Cellars:Ayala, Billecart-Salmon, J. Bollinger, Canard-Duchene, Deutz, Charles Heidsieck, Heid sieck Monopole, Henriot, Krug, Lanson, Lauret Perrier, Mercier, Moet & Chandon, Mumm Perrier-Jouet, Joseph Perrier, Piper Heidsieck, Pol Roger, Pommery, Louis Roederer, Ruinart, Salmon, Taittinger, Veuve ClicquotAll things are not at equal when it comes to sparkling wines and Champagne. So what makes all of these types of sparkling wines different? The answer is how they are made, the type of grapes, and the yeasts that are used in fermentation and left behind in the bottle to age with the sparkling wines.There are 2-3 elements of wine that create aroma and flavor. The first element is the fruit, and the second is the yeast used to ferment the wine. Fruit and yeast combine during fermentation to produce aroma and flavor or sense of taste. The third influence upon the wine in your glass may be from an oak influence during the wines aging process.Other sparkling Wine Regions:Loire Valley of France produces Crémant, while the Asti region of Italy produces Asti Spumanti, and Prosecco comes from the Veneto region. The Catalonia region of Spain produces the world’s most popular sparkling wine, Cava. Quality sparkling wines made in Italy are made by the Metodo Classico process or what the French refer to as Methode Champenoise.Prosecco is an Italian wine, generally a dry sparkling wine, usually made from grape varietyGlera, which is also known as Prosecco. The Veneto region of Italy is where Glera/ Prosecco is grown and produced.Prosecco is mainly produced as a sparkling wine in either the fully sparkling (spumante) or lightly sparkling (frizzante, gentile) styles. Prosecco spumante, which has undergone a full secondary fermentation, is the more expensive style. The various sparkling wines may contain some Pinot Bianco or Pinot Grigio wine. Depending on their sweetness, Proseccos are labeled “brut”, “extra dry”, or “dry”, with the brut being the driest.Unlike Champagne, Prosecco does not ferment in the bottle consequently the wine goes off or gets old quickly and should be drunk as young as possible, preferably within one year.Prosecco is Italy’s answer to refreshing, well-made, sparkling wine that is low in alcohol, about 11 to 12 percent by volume. Created from predominately Prosecco grapes in the northern Veneto region of Italy in the foothills of the Alps. Prosecco is light, affordable, and fun. This Sparkling wine is aromatic and crisp, with nuances of yellow apple, citrus, pear, white peach, and apricot. Today’s Proseccos tend to be dry and very bubbly and typically will present itself as light, fresh, with an initial intense bouquet/aroma, but simple and straight forward compared to Champagne.Prosecco is made using the Charmat method rather than the Champagne method, the French method of making sparkling wine. The Charmat method is a second fermentation in pressurized tanks rather than in individual bottles. The shorter, tank fermentation is preferable for Prosecco because it preserves the freshness and the flavor of the grapes.Asti Spumante is a sweet sparkling wine. It is produced in the province of Asti and made from the Moscato grape. Spumante is a fruit forward sparkling wine that is grapy, and has a low alcohol content usually around 8%. Moscato d’Asti is a sparkling wine that is frizzante in style and for my palette I find these wines to be more refined than the Asti Spumante.Cava originated in the Catalonia region at the in the late 19th century. Originally the wine was known as Champaña until Spanish producers officially adopted the term “Cava” (cellar) in 1970. Cava wines are fermented and aged in the bottle in underground cellars. Today 95% of Spain’s total Cava production is from Catalonia.Cava is produced in different styles ranging from dry to sweet; Brut Nature, Brut (extra dry),Seco (dry), Semiseco (medium) and Dulce (sweet). Under Spanish Denominación de Origen laws, Cava can be produced in six wine regions and must be made according to the Traditional Method with second fermentation in the bottle. The grapes used to produce Cava are Macabeo, Parellada, Xarel·lo, Chardonnay, Pinot noir, and Malvasia. The Chardonnay grape is a late comer to the scene despite being a traditional grape used to produce Champagne. It was not introduced in the production of Cava until the 1980s.In order for the wines to be called ‘Cava’, they must be made in the traditional Méthode Champenoise. Wines made via the low-cost Charmat process may only be called ‘Spanish sparkling wine’. A rosé style of Cava is also produced by adding in small amounts of red wines from Cabernet Sauvignon, Garnacha or Monastrell to the wine.Cava made by the Champagne method, is a very acceptable alternative to French champagne. Cava is usually made by the Coupage method, whereby must, a.k.a.(grape juice) from different grape varieties is subjected to the first fermentation which is blended until it is consistent with the wine that the winemaker wants to produce . After the Coupage, the wine is put into bottles and yeast and sugar added. It is then cellared for the second fermentation and aging.Crémant is produced in the Loire Valley of France and is the largest producer of sparkling wines outside of the Champagne region. Crémant has to be aged for at least one year and it is handpicked. The producers are also limited as to how much can be harvested, this all according to the French A.O.C.There are seven French appellations that carry the Crémant designation in their name:1.Crémant d’Alsace2.Crémant de Bordeaux3.Crémant de Bourgogne4.Crémant de Die5.Crémant du Jura6.Crémant de Limoux7.Crémant de LoireCrémant de Loire’s are a blend of the Chardonnay, Chenin Blanc and Cabernet Franc. In Burgundy, Crémant de Bourgogne, must be composed of at least thirty percent Pinot noir, Chardonnay, Pinot Blanc or Pinot Gris while Aligoté is often used to complement the blend. The Languedoc region in the south of France produces Crémant de Limoux. This Sparkling wine is produced from the indigenous grape Mauzac, with Chenin blanc, and Chardonnay rounding out the wine in small amounts.The Crémant Sparkling Wines are pressurized less than Champagne and therefore have a larger looser bubble as a result.California Sparkling Wines:Sparkling wines from California use a few grape varietals such as Berger and Chenin Blanc to blend with the traditional Chardonnay and Pinot Noir grapes.Producers to look for in California; Hacienda, Domain Lauier, Roederer Estate, Domaine Carneros, Domaine Chandon, Codorniu-Napa, Iron Horse, Jordan, Mumm-Cuvee Napa, and Schramsberg.Remember the name “Champagne” can only be used in Europe on bottles that actually are produced in the Champagne region of France.As a consumer you now are empowered by the information WineGuyMike™ has shared with you in this week’s blog post. I would like to wish you a happy, healthy, and prosperous New Year.From my table to yours,
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Un portrait gastronomique et radiophonique de Christopher Crimes au restaurant Cellier-Morel, Maison de la Lozère. Aligot, meringue à l’azote et humour britannique garanti.
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