Wine And Climate Change In The International Herald Tribune

Dear Readers and Wine Lovers: Please have a look at my recent article which originally appeared in the International Herald Tribune. It is also online at NYTimes.com with full LINK HERE.

by Paige Donner

Vinexpo Bordeaux 2011

Vinexpo Bordeaux 2011

BORDEAUX VINEXPO FROM 19 TO 23 JUNE 2011

Champagne Louis Roederer, Concha y Toro and Baron Philippe de Rothschild are among just some of the world-class wines that will be represented at this year’s Vinexpo, Bordeaux.

Alongside these major groups, large numbers of vigorous companies are also lining up: Symington Family Estates, Maison Louis Latour, Camus, Angus Dundee Distillers and many more.

Italy, France and Spain, which together account for nearly half the world’s production andexport more than 6 billion bottles of still light wines, are again very widely represented at thisVinexpo with national pavilions but also through well-known companies, such as Luigi Cecchi & Figli, Casa Vinicola Zonin and Gonzalez-Byass, as well as Hugel & Fils, Georges Duboeuf and Castel Frères.

The other leading producer countries have also reserved space for their national pavilions: Germany, Chile, the U.S., Austria, Portugal, Hungary, Greece, Brazil, etc.

New At Vinexpo, Bordeaux 2011

What Vinexpo visitors and exhibitors will find new this year is the promotion of a number of tasting areas branded “TASTINGS BY VINEXPO.” These unparalleled facilities are designed to really enhance all the wine and spirits tastings and presentations organised in these areas.

Thus in 2011, together with the rooms in Halls 2 and 3, the Convention Center becomes a state-of-the-art platform for high profile tastings and professional presentations with options for organising seated tastings, reception areas and conference halls. Of course, all these events are perfectly complementary with the many events and meetings organised directly on the different stands.

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Vegas Uncork’d ‘Toques Off to Paul Bocuse’ May 7

LAS VEGAS (April 2011) – Vegas Uncork’d by Bon Appétit today released new details regarding “Toques Off to Paul Bocuse,” the lavish, multi-course dinner to be held Saturday, May 7, at MGM Grand. Joining previously announced chefs, Alain Ducasse, Hubert Keller, Joël Robuchon and Julian Serrano, will be Jean-Philippe Maury, Michael Mina, Bradley Ogden, Roland Passot, André Renard, Jacques Torres and J. Joho, all of whom will prepare delectable courses for this unforgettable evening.

Collectively, this group represents the brightest constellation of award-winning chefs gathered to prepare a formal meal. In honor of Bocuse and his giving spirit, Southern Nevada charity partners have been named as beneficiaries of the evening: Keep Memory Alive (the non-profit organization that supports Cleveland Clinic Lou Ruvo Center for Brain Health, founded by Larry Ruvo, senior managing director of Southern Wine & Spirits) and the Wirtz Beverage Group’s culinary programs and scholarships at the College of Southern Nevada.

“This unprecedented event makes an important statement about Las Vegas as a culinary destination and Vegas Uncork’d by Bon Appétit’s appeal not only to food lovers, but to the world’s greatest chefs themselves,” said Adam Rapoport, editor-in-chief, Bon Appétit. Uniting this stellar group of chefs is a shared admiration and appreciation for legendary chef Paul Bocuse. Creator of the Bocuse d’Or—the world’s most prestigious international culinary competition held annually in Lyon, France—Chef Bocuse has influenced generations of chefs around the world and multitudes of gastronomes they serve.

The evening’s program promises “Toques Off” attendees a momentous culinary experience set amidst evocative surroundings reminiscent of Paul Bocuse’s landmark French restaurants. Upon arrival at 7 p.m., guests will be greeted by an exceptional cocktail and hors d’oeuvres reception featuring stations helmed personally by chefs J. Joho, Hubert Keller, Shawn McClain, Bradley Ogden and Julian Serrano. At 8 p.m., the doors to an elegantly appointed ballroom will open, where a meticulously conceived and prepared, four-course dinner, prepared by an impressive array of superstar chef pairings, awaits.

Chef duos already announced include Alain Ducasse and Joël Robuchon, who will prepare a cold appetizer, and Michael Mina and Roland Passot, who will present the entrée. Created exclusively for the evening’s program, a retrospective of Paul Bocuse’s life and illustrious career will be complemented by in-person anecdotes shared by his colleagues and friends. Concluding the evening, an elaborate dessert reception by renowned pâtissiers Jean-Philippe Maury and André Renard, as well as chocolatier Jacques Torres, will delight guests, leaving them with sweet memories of an evening spent in the company of culinary royalty.

Rob O’Keefe, executive director, Vegas Uncork’d by Bon Appétit, adds, “Only the most exciting culinary destination in the world would dream of pulling off a tribute of this scale. We’re honored to pay homage to this icon of international gastronomy and delighted to be able to do so here in Las Vegas.” ABOUT VEGAS UNCORK’D BY BON APPÉTIT: Vegas Uncork’d by Bon Appétit is a unique, four-day culinary extravaganza featuring 25 intimate luncheons, dinners, tastings and other immersive and entertaining culinary experiences.

Year after year, Vegas Uncork’d by Bon Appétit draws gourmands, luxury travelers and extraordinary chefs from around the globe to Las Vegas, all lured by the prospect of partaking in this epic foodie extravaganza. Its five partner resorts include Bellagio, Caesars Palace, MGM Grand, Mandalay Bay and Wynn | Encore; the event is made possible by its title sponsor, the Las Vegas Convention and Visitors Authority, major sponsors Travelocity, Infiniti and other national brands. Among the famous names joining Bon Appétit magazine Editor-in-Chief Adam Rapoport at this year’s events are chefs Paul Bartolotta, Tom Colicchio, Alain Ducasse, Hubert Keller, Michael Mina, Rick Moonen, Bradley Ogden, Francois Payard, Joël Robuchon, Guy Savoy, Julian Serrano, Alex Stratta and many more. To purchase tickets, visitwww.VegasUncorked.com.

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Sharing Dreams to Build Connections Between People

Mission Hill Family Estate Winery Commissions First
Canadian Sculptural Exhibition by French Artist Nathalie Decoster

West Kelowna, British Columbia (April 13, 2011) - Mission Hill Family Estate Proprietor Anthony von Mandl announces a collaboration with renowned French artist Nathalie Decoster.

Her first Canadian solo exhibition, to be held at the Okanagan winery June – October, follows recent installations in Paris, France at Avenue des Champs-Elysées, Luxembourg Gardens, and the Bagatelle Gardens. Internationally, Decoster installations are located in a range of settings from London and Vienna to Brazil and Venice.

Over Fifty Decoster installations will be featured on award-winning Okanagan winery grounds

Von Mandl first encountered these magnificent works of art more than eight years ago when he visited an exhibition at Chateau Smith Haut Lafitte winery in Bordeaux’s Graves appellation. Since that time, he has held a strong belief that an exhibition at Mission Hill would be a memorable event for winery guests, the Okanagan Valley and the Canadian arts community.

“What immediately struck me about Mrs. Decoster’s art were the curved hoops that cradle her human forms to create a strong visual connection between the art and the outside world,” says von Mandl. “These curved hoops are akin to the metal hoops that hold together the precious barrels that age our wines and are essential to crafting exceptional wines.”

Over the years, von Mandl and Decoster have been in regular contact planning the timing of her Canadian debut and the winery’s first exhibition of this magnitude. This year, Over 50 sculptures installed throughout the winery grounds will be enjoyed by guests who stroll the property, visit the wine cellars and taste the various vintages. The Decoster Sculpture Exhibition will be open to the public at no additional charge. The permanent installation of one significant sculpture ensures a lasting legacy for all who visit the winery.

“We hope Mrs. Decoster’s work resonates with visitors as she plays with the notion of sharing dreams to build connections between people,” says von Mandl. “We believe this same connection speaks to what we are trying to accomplish as winemakers. The parallels are undeniable and we invite art lovers, or the merely curious, to visit Mission Hill to discover the magnificent work of sculptress Nathalie Decoster.”

Von Mandl’s passion for the arts traces back to his European roots and earliest, fondest memories of his parents who fostered in him a love of arts, music, cuisine and learning. Mission Hill is a family-owned winery with a dedicated staff who shares its founder’s passion for wine, food and the arts. Their dedication to wine excellence is coupled with a long-term commitment to support the visual and performing arts, essential components of the Mission Hill guest experience.

About Nathalie Decoster
Decoster lives and works in her converted factory studio in Paris. Her early work with decorative art studios led her to perfect her sculpting technique with an old-school master and the development of personal creations with new skills and materials. The essential mediums of her work include steel, bronze, aluminum, stainless steel and concrete. She employs vocabulary recognizably her own. An “art brut” figure is her messenger represented in minimalist geometric structures which convey philosophical messages about the human condition. With a dash of humour, she makes us conscious of the absurdities in our modern human lives. Helping us identify with these themes presents a password to serenity. Visit nathaliedecoster.com for more information.

About Mission Hill Family Estate
Mission Hill Family Estate is world renowned for its award-winning wines, stunning setting, architecture, and Cuisine du Terroir-influenced Terrace Restaurant. The winery’s vineyards are located in five distinct growing regions of British Columbia’s Okanagan Valley. Reflective of the origin and unique character of the Valley and meticulous ‘Vine to Bottle’ program, Oculus, its signature Bordeaux-inspired wine, represents the pinnacle in premium winemaking. Proprietor Anthony von Mandl and winemaker John Simes produce elegant internationally acclaimed wines with New World flavours and Old World refinement from this incomparable wine valley. Visit missionhillwinery.com for more information and follow Mission Hill Family Estate on Twitter @missionhillwine.

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Taste, taste and taste some more!

by Lauren Horlock

Lauren is the Winemaker at Hillier Creek Estates, Prince Edward County, Ontario www.hilliercreekestates.com

I love my job as a winemaker. People often say that they are jealous of what I get to do, and I don’t blame them- I get paid to drink wine! Well, sort of…

As a winemaker, the most important tools that I use in the winery are my sense of taste and smell. On a typical morning at work, you can easily find me glass in hand, tasting all of the tanks and barrels of wine.

I like to taste early in the morning because that is when my senses are the sharpest. Occasionally my boss or the vineyard manager will walk in and see me holding a glass of wine at 8:00am. They usually just shake their heads at me, but it never takes long before they too will have a glass in hand and are joining me for a tasting.  I bet I am one of the rare employees who are expected to have a corkscrew in my desk drawer.

I regularly taste my wines to look for any issues that may be developing, or to simply decide what I want to do next. When I taste, I first look at the wines clarity: it should be bright and clear in the glass without any haze or particles. The aromatics should be fresh and clean; the taste, pleasantly balanced on the palate. I do a lot of testing with my lab equipment, but the only way I know if a wine is ready to bottle is when I can’t put the glass down.

Some of my favourite wine tasting experiences take place outside of the winery. Last week I was able to take a road trip to my old stomping grounds in Niagara, where I was invited to help judge the prestigious Cuvee wine competition.

At first, I was a little intimidated and worried about attending. I felt a bit like an outsider, being the only County girl among 60 Niagara winemakers, but everyone was very friendly, and curious to know what their little brother wine region was up to. I warned them not to get too comfortable because we are growing fast with 35 wineries to date.

During the cuvee judging I had to (but wasn’t forced to) spend the entire day tasting some of the best wines in Ontario. We started at 8:30am and ended at 5:30 that evening. A total of 260 wines were entered into the competition. I never thought that tasting wine could be so exhausting! I spit out every taste, which I hated to do, but I wanted to be able to remember the experience and I knew it would be tough, even for me, to drink that much wine in one sitting.

During the tasting, I was lucky to sit next to two great winemakers. On my right was the charming winemaker from Peller Estates, Lawrence Buhler, and on my left, Sue Ann Staff, who I was able to chat up about her experiences opening her own winery in Niagara. I could definitely learn a lot from both of these people.

This is just one of the many great events that I am able to experience as a winemaker. I really couldn’t imagine doing any other occupation. Spending my days tasting wine is a tough job, but somebody’s gotta do it!

[Read More from Lauren Horlock on her BLOG]

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Paris Chefs Embrace Local Food

Chef Yannick Alleno, Le Meurice, Triple Michelin Starred

Posted By Paige Donner

Several of Paris’s Starwood Group Hotels, in addition to independently-owned restaurants and cafes have dedicated their Spring menus to using exceptional, locally Ile-de-France sourced ingredients. Local here is defined as originating no farther than 200 km. outside of Paris. This both supports Ile-de-France regional growers and eliminates much of the negative environmental impact that long-distance transportation of food products requires.

At the Paris restaurants: L’Orénoc duMéridien Étoile,  the First at the Westin Paris-Vendôme and the Étoiles at the Sheraton Paris-Charles de Gaulle, you will find these specially crafted “Local” gastronomic menus that are being served in their main dining rooms, for room service and even for conferences and meetings.

In addition, at Le Meurice, the triple-Michelin-starred Chef Yannick Alléno has created a “mythical and savory” menu which he has dubbed « Terroir Parisien® » that he is serving for his lunch time guests.  A range of products he has sourced from nearby Ile-de-France villages including mint from la Forêt (52 km).

Similarly the new trendy Lafayette Organic on Grands Boulevards is featuring all organic produce and products from Ile de France. And if you choose to dine at the restaurant, Chez Bruno, you will have the chance to enjoy artisan coldcuts from Michel Ballereau,  of Sceaux (14 km), farm-raised chicken from Pouligny à Jouy in Morin (76 km), and fresh cheeses from the 30 Arpents Farm in Favières (41 km). And that’s not all, you will also get to try local honey from beekeeper Rémy Vanbremeersch and Carl Marletti’s artisanale pâtisseries. And when you find yourself in the Denfert Rochereau quarter with an appetite for some local flavor, stop in at Ghislaine Arabian’s restaurant, Les Petites Sorcières, where she is spotlighting the local produce of Claude and Catherine Gallienne from Neuville (67 km), and the fresh-baked breads of Parisien Jean-Luc Poujauran.

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Vancouver Playhouse International Wine Festival March 28th to April 3rd

VINESTARS OF WINE CELEBRATE 33 YEARS AT PLAYHOUSE WINE FESTIVAL
Meet the industry’s top international trendsetters and principal vintners

Vancouver, BC, February 21, 2011 – To mark its 33^rd year the 2011 Vancouver Playhouse International Wine Festival will welcome some of the most progressive winemakers and winery leaders in the world. From pouring at the International Festival Tasting to hosting events, these vin-pioneers are set to satisfy curious neophytes and seasoned oenophiles with personal, one-on-one meet and greets. Appearances from the following wine world celebrities are just a few reasons to partake in the weeklong festivities.

DIVA(S) AT THE MET

What’s it like to be a woman in the grape trade? Vancouver-based sommelier and Playhouse Wine Festival host Daenna Van Mulligen (alias WineDiva), who has a decade-long list of wine tasting critiques in her purse, will be introducing an international group of female winemakers, proprietors and industry headmistresses at Diva(s) at the Met. Speakers include Ann Sperling, of British Columbia’s 86-year-old Sperling Vineyards; Mary Ann Yewen, Director of Freixenet, one of the top selling sparkling wines on the planet; and Mariola Varona, the North American Export Director of the multi-award-winning Bodegas Martín Códax, specializing in the Albariño grape. Among other dignitaries, these wine queens will dish on the coveted wines they represent, as well as the stories behind their successes as principal businesswomen in a traditionally male dominated industry.

With direction from the biggest wine diva of them all, attendees will also enjoy a selection of small bites prepared by Diva at the Met’s Executive Chef Quang Dang. Join this inspirational group of women on Tuesday, March 29^th at the Metropolitan Hotel Vancouver, 645 Howe Street, from 6:00 – 8:00 pm.

THE LEGACY OF A SPANISH VISIONARY: MIGUEL TORRES

When it comes to describing Spanish wine icon Miguel A. Torres, “legendary” is an understatement. Arguably one of the most important families in the history of Spanish wine, Legacy of a Visionary is thepièce de résistance of Festival week. Miguel is the fourth generation of Torres to preside over the acclaimed and centuries-old Miguel Torres Winery, a published author several times over, Decantermagazine’s 2002 Man of the Year and Wine International magazine’s 2005 Personality of the Year.

Moderator Anthony Gismondi will be discussing Miguel’s influence and the Penedès region winery, whileguests are guided through a rare and diverse selection of wines from the Torres wineries in Spain, Chile and California.

One of the most anticipated events of the Festival, Legacy of a Visionary will held on Thursday, March 31^stat VCC East, meeting room 8, 999 Canada Place Way, from 5:00 – 6:45 pm.

GOOD GRACIOUS GRENACHE!

Join house wine’s Michelle Bouffard and Michaela Morris as they explore the grandeur and the many guises of Grenache. This lesser known, but surprisingly common grape, was baptized as “Garnacha” by the Spaniards and has ties to cheerful rosés, fuller-bodied reds (think: Châteauneuf-du-Pape, Priorato and Rioja), and lusciously sweet elixirs. Prepare to taste some of its finest expressions hailing from Spain, France, California and Australia. Good Gracious Grenache! will be held on Saturday, April 2^nd, at VCC East, meeting room 1, 999 Canada Place Way, from 3:00 – 4:45 pm.

MEET YOUR MATCH

Finding the perfect wine is like finding the perfect partner, it takes the right introduction at the right time. Oeno-enthusiasts are promised that proverbial “spark” at this year’s much anticipated, Meet Your Matchevent. Chaperoned by master wine matchmaker and acclaimed wine writer, Anthony Gismondi, sippers will be invited to get up close and personal with the vinestars of the wine biz. These fascinating international winery principals are set to lead tasters first-hand through the intimate secrets of some of the world’s most outstanding wines and wineries. Presented in a format that allows small groups direct and personal interaction with Festival celebrities, each group will have about 6 minutes to taste the producer’s wine, hear their story and ask questions.

Included in the VIP list is proprietor Telmo Rodriguez, one of Spain’s most celebrated and animated winemakers. Telmo sought out forgotten vineyards for the purpose of recovery and cultivation of abandoned indigenous vines to rave reviews, consistently scoring 90+ points. Alvaro Palacios, widely considered to be propelling Spanish wine into the modern era, acquired his first vineyard, Finca Dofí, in 1990, and will be pouring cellared wines for Meet Your Match guests.

Known for his outstanding Syrahs and Cabernets, South African winemaker Marc Kent of Boekenhoutskloof will be returning to the Festival with his much lauded The Journeyman Franschhoek 2005. David Guimaraens, a sixth generation to Portugal’s Taylor Fladgate and Fonseca, is considered something of a winemaking genius at the international table. In December 2010, David released one of the world’s oldest ports, SCION, to a limited group of collectors and connoisseurs, which at 155 years old, may be one of the only wines to have survived the pre-Phylloxera era.

If these wine experts haven’t already satiated your taste buds, the event will also see Stefano Leone, International Export Director of Antinori; Louis Moreau, owner and winemaker of France’s Domaine Louis Moreau; British Colombia’s own Anthony von Mandl of Mission Hill Family Estate; Cristiano Van Zeller of Portugal’s Quinta do Vale Dona Maria; Californian winemaker Rick Sayre of Rodney Strong; Rupert Symington, Joint Managing Director of Symington Graham’s Port; and David Paterson of BC’s Tantalus Vineyards. Meet Your Match is scheduled on Saturday, April 2^nd at VCC East, meeting room 8, 999 Canada Place Way, from 5:00 – 6:45 pm.

ABOUT THE PLAYHOUSE WINE FESTIVAL

The Vancouver Playhouse International Wine Festival, Canada’s premier wine show, runs from March 28^thto April 3^rd, 2011. The Playhouse Wine Festival is one of the biggest and oldest wine festival events in the world. In 2011, the theme region will be Spain and the global focus, Fortified Wine. The Festival features a week of special events including the Bacchanalia Gala Dinner + Auction, wine seminars, wine minglers, winery dinners, and lunches and brunches at fine restaurants and hotels. The Playhouse Wine Festival is produced by the Vancouver Playhouse International Wine Festival Society, which has three mandates: provide an informative, educational and entertaining wine experience for public and trade; be a premier marketing opportunity for the wine industry and Festival partners; and raise funds for the Vancouver Playhouse Theatre Company. Since its inception in 1979, the Festival has raised over $7.2 million to enable Western Canada’s leading theatre company to mount 223 productions and develop extensive community outreach and educational programs.

The Shore Club generously presents the Vancouver Playhouse International Wine Festival.

 

 

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Le Comptoir de Tunisie

Le Comptoir de Tunisie, Paris

On a snowy, wintry day in December, a friend invited me for lunch. The address he gave was in the Palais Royal quarter of Paris, which is one of my favorites and also easy to get to. Normally. Not so easy, in fact, when snow has halted Paris’s bus service and sent all and sundry scurrying to the city’s connecting arteries, otherwise known as the Metro.

His description of Le Comptoir de Tunisie, could not have been more intriguing…nor enticing. Always one to be drawn to what might be a “Secret Garden” experience, the upstairs semi-private dining area of this spice shop, sounded like it was not just centrally located and exotic, but also off the beaten path.

Le Comptoir de Tunisie is indeed a secret garden that perches there on its white-cushioned and sofa decorated second storey, overlooking rue de Richelieu. It’s a taste of Tunisie in the heart of the Palais Royal/Louvre district of Paris.

There’s  no need for any translation of the menu, there is one dish offered for the noonday meal, the only meal the cosy dining room offers. On the day I dined with my friend, our meal started with a subtle and delicately spiced pumpkin soup. Watching the big fluffy snowflakes float down onto rue de Richelieu on that cold wintry Paris day, there wasn’t anything else in the world I would rather have been eating at that moment.

Equally as comforting was the fish that followed on its plate of couscous. The cook, a native Tunisian who didn’t seem to speak much French or English, explained through the Parisienne proprietress (whose daughter-in-law and granddaughter are Tunisienne) that she cooks the same meals that she used to for her family back home.

Wine is served with the meal. A delightful fruitcup flavored with orange blossoms and anise provides just the accent for the apres-repas. Though, if your hostess takes a fancy to you, she just might serve the dark, rich strong coffee with a plate of assorted Tunisian sweets, authentic and lightly epicee’.  Meal costs 15 Euro, before tax and tip.

Le Comptoir de Tunisie,  30 rue de Richelieu, 75001 Pariswww.lecomptoirdetunisie.com

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Bocuse d’Or 2011 Winner Is Rasmus Kofoed

THE WINNER OF THE BOCUSE D’OR 2011 IS  RASMUS KOFOED – DENMARK

2011 Winner of Bocuse d’Or

Read More on Local Food And Wine

(23-24 January 2011) Lyon, France  Rasmus KOFOED, representing DENMARK, has won the Bocuse d’Or 2011 trophy and €20,000 in prize money.

Second place, Bocuse d’Argent  : Tommy MYLLYMÄKI, representing SWEDEN, won the Silver  Bocuse trophy 2011 and €15,000 in prize money.

Third place, Bocuse de Bronze : Gunnar HVARNES, representing NORWAY, won the Bronze Bocuse trophy 2011 and €10,000 in prize money.

Competing entry at 2011 Bocuse d’Or Competition.

Several special prizes were also awarded: - Prize for the ‘Best Commis’, awarded by the Bocuse d’Or Winner’s Academy: Kinari KOYAMA, Commis to Tatsuo NAKASU, JAPAN  - Special ‘Fish’ prize: Franck GIOVANNINI, SWITZERLAND - Special ‘Meat’ prize: Jérôme JAEGLE, FRANCE - Prize for the best promotional campaign: GUATEMALA - Prize for the best Poster, as selected by visitors via the internet website:

SPAIN As part of the Sirha 2011 trade exhibition, performing in dedicated contest kitchens facing the public at the heart of the brand new Paul Bocuse hall, 24 chefs from all regions of the planet took up a major challenge: that of preparing within 5.35 hours, during an extraordinary show, two perfect dishes using the official products of the Bocuse d’Or 2011: Scottish lamb for the meat dish and Monkfish, Crab and Scottish Langoustine for the fish dish.

All Photos Courtesy of Francis Mainard/ Bocuse d’Or/ Sirha.

To judge the 24 candidates, the jury was composed of 24 influential chefs who are emblematic of each country represented, under the aegis of 3 exceptional presidents:  Paul Bocuse, President Founder, Yannick Alleno, Honorary President (3* Chef at the Meurice, Silver Bocuse 1999) and  Geir Skeie, President of the International Jury (Bocuse d’Or 2009)

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Sustainable Foods Summit, San Francisco, Jan. 18 – 19

New Horizons for Eco-Labels and Sustainability

Eco-labels continue to gain popularity in the food industry, however are they going far enough to meet consumer demand for ethical & ecological products? The third edition of the Sustainable Foods Summit explores new horizons in sustainability for eco-labels. How do organic, fair trade and other eco-labels contribute to sustainability? What role should they play in a food industry that is increasingly looking at the triple bottom line? The summit aims to debate and discuss such issues in a high-level forum.

The North American edition of the Sustainable Foods Summit will take place in San Francisco on 18-19th January 2011. Key topics on the summit agenda include pioneering sustainability initiatives, ethical sourcing, sustainable ingredients, organic plus strategies and marketing & distribution innovations. To download the conference programme, please click here

Like previous summits organized by Organic Monitor, the summit will bring together key stake-holders in the food industry that include food manufacturers, ingredient & raw material suppliers, retailers & distributors, industry organizations & certification agencies, researchers & academics, investors, etc.

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Cooklette

The cutest, funnest, hippest cooking class in Paris is not easy to get into. Not easy at all. Which runs directly contrary to the vibe once you’re in. Amongst a citizenry that takes its food seriously (UNESCO! cultural heritage designation!)  cooking classes among youngfolk have become the thing to do.

It’s almost replaced hanging out at cafes and smoking cigarettes all afternoon discussing the tortures of romantic love as the thing to do when you’re young, single (or in a couple) and looking for some social activity. Well, scratch that. It has replaced it.

There are increasingly more chef “ateliers” springing up and those that have always been around and are now being rediscovered. What the French have found is that a cooking class is 1) Fun  2) a great ice-breaker 3) a level playing field 4) a learning experience and 5) a great way to enjoy a meal or a dessert.

The Super Hip “concept” store, Colette, which is located at 213 rue St. Honoré is the location for Cooklette. The store has such a following that the cutest boys in Paris hang outside of it 5 minutes after closing pleading with the bouncer/doorman to let them in for just another 10 minutes so they can find a last-minute gift for their girlfriends. The 7 ft. tall bouncers invariably say, “No.” Explanation is that it happens every day. But that’s what Colette has become: The trendy Parisian club of concept stores.

Downstairs, in the Water Bar, on the first Friday evening each month, they stage “Cooklette” which is their free cooking class. How do you get in? You have to be one of the first twelve to sign up on their website as soon as they announce the date in their newsletter.

January’s class was devoted to making Galette des Rois. These are the flat round tarts filled with almond paste that the French eat for the New Year. Custom has it that the cake must be cut into as many parts as there are people present, plus one.

It is also always baked with a tiny feve which is a small porcelain figurine or button that designates the recipient the “King” or “Queen”for a day. Another custom, which Cooklette faithfully practiced, is that the youngest in the group sits under the table and chooses who gets the pieces of cake and when. This is so that the person who cooked the cake can’t choose who gets the feve. Égalité, Fraternité, Degousté!

The La Galette Colette class was taught by Catherine Kluger who is famous among Parisian gourmands for her Tartes. Her Tartes Klugerare at 6 rue du Forez in the 3rd. She does sweet and savory tartes: Zuchini, Tomato, Mozzarella;  Ham, Parmesan, a touch of Bechamel with some Bacon Crispies on top. Sweet tartes include: Tarte au Cafe’ with grains of coffee and chocolate; Tarte a La Mousse au Chocolat Noire; Rhubarb and Milky Rice.

A very self-effacing chef, Catherine approached the class as if she were teaching a group of friends in her own kitchen.  She used her own recipe which rendered a simple but flavorful frangipane galette that was moist, flavorful and flaky.

According to Anais Sidali, Cooklette is just something that Colette does because they want to offer a fun activity for their customers to participate in. The downstairs Water Bar is an ideal location. They just pushed some of the center tables together and Voila’ we had a cooking atelier.  Diners were welcomed to stay and observe at the booths that hug the walls of the 20-cover or so blue and white simple diner. A Marseille-based blogger, So Food So Good, did just that

To my left was Stephane Bureaux, the author of Design Culinaire, a book full of fantastic photos and food ideas. Colette sells the book and still has a few copies left. You can’t miss it: It has a carrot and a fork on its cover. As far as culinary concepts go, Design Culinaire is to food what haute couture is to fashion.

To my right were a couple of young ladies who had, after three attempts, finally gotten lucky enough to get the reservation for the course. According to Sidali, they don’t take reservations months in advance, just the first ones to sign up that month get to come. It attracts the most passionate foodistas: The girls were raving about their intended brunch that Sunday at Chloe S.

Our advice: Subscribe to the Colette Newsletter;  Sign up for Cooklette the second it’s announced; Get Ready for some Culinary Fun ‘cuz it’s a nice cooking class if you can get it.

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La Garde Robe

Translated, “La Garde Robe,” is a closet. Which is about the size of this snuggly little wine bar just off the rue de Rivoli, a hop and a skip from the Louvre.

Wandering in late one night after a meal with friends, there were just enough stools at the bar to accommodate the few of us. The high tables and the low tables towards the back, were all full of revelers who had the appearance of having spent the entire night at the comfy little “closet” swilling vins naturel and chomping on made-to-order plates of cheeses and thinly sliced meats.

La Garde Robe ha a loyal following and locals will name it as one of Paris’s top wine bars.  You can get a good glass of red for anywhere between Euro 3,50 and 7,00. Come with a sense of adventure, ready to try something you haven’t before. It might be within a recognizable apellation, but likely you’ll find producers you haven’t yet tried.

Or just come for the ambiance. It’s one of those exquisite central Paris hole-in-the-wall wine bars that you’d never know was there until you purposefully set out to look for it. And on these cold winter evenings when a lighted window friendly beckons you to come in from the cold, well, if there’s still room for you to squeeze inside, you’ll be glad you did especially once you’ve tried a few things you may not have before.  This is Paris, after all! You can also buy your bottles to go.

La Garde Robe, 41, rue de l’Arbre-Sec (rue de Rivoli) 75001

Transit: Pont Neuf, Louvre-Rivoli  www.legarde-robe.com

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French Wine My Way

By Sallie Robbins-Druian

GETTING STARTED

Let’s face it.  Wine is complicated.  And French wine is a swirling maelstrom of history,  government control, regional divides, family in-fighting, and basic chemistry.  But must we know every little detail to understand what we like when we drink it?

I want to demystify French wine.  I want to simplify French wine.  I want to drink French wine without reading volumes and memorizing details.  I want to know about the people and families who make the wine, and how they feel about their commitment and drive for perfection.  But honestly, I simply want to breath-in the aroma, take-in the first sip, savor the wine, linger on the mid-palette and head for the finish line with a smile of satisfaction.

It’s like searching for the Holy Grail.  Except we are searching for magic in a bottle.   And it can be elusive.  But isn’t the thrill of the hunt in the searching?  How do we begin such a journey?  Must we climb to the top of a French mountain for enlightenment?   Should we read a book or check wikipedia for each regional grape variety?  Or might we jump right into the deep end and go for it!  I say jump, but with some thought as to how to organize and accomplish this search.

Make it easy on yourself and create your own Tour de France.  Pick a wine region such as the Loire Valley or Burgundy.  Or select a varietal such as Sauvignon Blanc or Pinot Noir.  Then choose one wine each from three different producers for comparison.  Congratulations!  You have just created a wine tasting.     You have now entered The Wild and Wonderful World of Wine Subjectivity.  Pat yourself on the back.  You have already graduated without taking the exams.

It doesn’t matter what wine critic Robert Parker says or the local wine columnist professes.  It only matters what YOU think when you inhale the aroma and linger over the first tastes.  And remember, Mr. Parker was a beer drinker until he met a pretty French girl he wanted to impress.  He got the girl and he built a career from practice, practice, practice.

TASTING PEP TALK Now it is your turn.  First check the color and clarity, and then the aroma.  When you take the first sip of any wine, take a mouthful and acclimate your mouth.  On your second and third sips, pull the wine slowly over your tongue to get some aeration.

It’s like inhaling through your mouth with pursed lips.  Feel how the wine settles on your tongue midway, giving you an impression of body and texture.  Sense the depth of flavor and how it finishes.  Did it drop off like a stone?  Did it linger on your tongue then quietly disappear?  Or did the flavor burst like a ripe peach spreading multiple layers of liquid goodness!

It’s your call.  Because wine is subjective.  And it is all about you.  First, is it tasty?  Do you like it?  Then this wine is a winner.  And so are you.  Then move on to wine number two with wine notes in hand from wine number one.  Look forward to comparing the two and challenging yourself.  What are the differences, the pluses and minuses?  Think of the strengths in flavor.  Does it interest you?  Are you now curious about wine number three?

Then let ‘er rip and move forward!  With regard to “Wine Notes”, try to create your own vocabulary in describing the wines you taste.  You’ve heard or read the pros pronounce the ultimate descriptives: asphalt, barnyard, grass, leather, tobacco, licorice et cetera.  It’s a world of Jelly Belly flavors out there but it means nothing unless you discover the descriptive word yourself.

Besides attending trade tastings, we do private events and tasting classes on a regular basis, and sometimes it is even difficult for us to find the right descriptive word.  The secret is to not try too hard.  Keep an open mind and let the aroma and taste lead you.  Sometimes it takes only one inhalation and sometimes it takes more little sniffs and multiple sips.  Take your time and go slowly.  Occasionally the aroma will be contrary to the taste, as I recently discovered with a Cotes du Luberon (Rhone Valley) I had in Paris this August.  I will now add “nail polish” to my wine vocabulary.  OK, lets be chic and use the French name “varnis”.  I had no chance to think about it, because it hit me in the nose before I could open my mouth.  The thought of tasting it was off-putting, but I lifted my glass and sipped like a sparrow.

Pure amazement and happiness danced in my mouth.  The alcohol-prominent nose settled-down and the wine was enjoyed as we continued with our meal.    Now let’s take it up a notch.  Let’s talk about food.  Let us think about food.  Give yourself a food challenge and think about what foods will go with these wines you have just tasted.  It’s a creative opportunity.  It’s only a matter of taste.  Your taste.  You will not be judged by The Napoleonic Court of Food & Wine.  The ball is in your court.  Use your own good sense.  Think of contrasts.

VARIATIONS ON A THEME: SAUVIGNON BLANC

Take Sauvignon Blanc as an example.  Think about the minerality, what it does to your mouth, the clean crispness and the contrast potential.  Opposites do attract.  Perhaps a creamy seafood pasta with prawns or bay shrimp?  With perhaps a small side of dressed baby greens with a splash of EVOO and a grind of sea salt.  Or Patron peppers, sauteed in EVOO with a touch if sea salt.  Keep it simple as you go.  Don’t complicate your attempt in pairing a wine with food.  Trust your instincts and use your imagination.  Practice, practice, practice and begin your pairings conservatively, layering as you gain confidence.

However, the first order of business is to concentrate on tasting the wine and it’s flavors.   For those of you who seek the perfect cocktail wines, ask yourself if this wine, this fresh and zippy Sauvignon Blanc that you have just sampled, stand-alone.  From your third sip you will know for absolute sure and even perhaps from the first mouthful.  But always give French wine a chance for adjustment when tasting.  It’s more layered and complex by nature and design.  And remember, your body chemistry can change your first impressions of any wine.

Did you brush your teeth just before tasting?  Did you have a bad day at the gym?  Did you have to fight the boss or traffic before arriving home?  If so, then  try to chill and take a break.  Give yourself a small positive distraction, and relax for a few moments with a few deep breaths.  Stress and wine are not amiable companions, and the aroma and taste can be affected or even soured, giving a false impression of the wine.

TASTING FOR REAL

So enough of this theoretical chit-chat and let’s get on to a real-time practice run with three of the same French varietals from three different producers.  But let’s add a twist to make it more interesting.  We will pick two very different Sauvignon Blancs from the region of the Loire Valley, but add a Sauvignon Blanc blend from Bordeaux as the third selection.

We are including the varietal, but adding an unusual use of the grape from another region.  You can change-up the rules if you keep the varietals a common denominator.  Anyway, it’s your tasting and you have thrown an interesting curve.  Note:  Always taste in the order of least complexity to the most, in order to not overwhelm your taste buds.  If you aren’t familiar with the wines or French wines for that matter, always ask your wine merchant or search online for flavor profiles and recommendations.

NUMBER ONE is a 100% Sauvignon Blanc 2009 TOURAINE VAL DE LOIRE SAUVIGNON from the biodynamically farmed eastern Loire Valley vineyards of highly respected producer Francois Chidaine.  We will get to the subject of biodynamics later.  Let’s first pop the cork and pour.  What is the first impression from the color and aroma?  What are the qualities positive and negative?

Can you pick-up the earthiness and acidity in the nose?  After you have taken your first mouthful and subsequent sips, can you sense the minerality and long refreshing finish?  Is the body heavy with herbaceous or grassy undertones or is it clean and crisp, reminding you that this could be  a perfect match for goat cheese or even oysters.  What would pan-sauteed and salted almonds do to enhance these flavors?

Your mind races to find creative ways to pair this wine with food.  Congratulations!  You have opened the door to what good wine is all about!  And one, that won’t break the bank at $17.    Please note: I cannot improve on the information regarding Francois Chidaine and his biodynamic farming provided by the importer Michael Sullivan at www.beauneimports.com.  Michael also lists on his website, retail sources where you can purchase these wines in the San Francisco Bay Area and beyond.  All three Sauvignon Blancs in this discussion are his imports.

Moving on to NUMBER TWO, a 100% Sauvignon Blanc 2008 DOMAINE PELLE MENETOU-SALON BLANC MOROGUES from the small appellation of revered winemaker, Henri Pelle, located slightly south of Sancerre in the Loire Valley.  He is known for the exceptional quality of his vineyards chalky clay soil.  You can refer to the Beaune Imports website for further details on the “Kimmeridgian” soil and production notes.  But let’s get on with what we are here for.  Tasting!  Continue with the same glass, simply swirl with a little of the new wine and toss.  Never rinse your wine glass with water because it will dilute the next pour.

This Sauvignon Blanc is a special one.  Pull the cork and pour.  Then take in the aroma in a deep breath.  Pull from your vocabulary of descriptive words and apply.  Or think of a new one.  Do you detect mineral and lemon?  Is it juicy or dry?  Or do you pick-up a scent of honey.  Now it’s time for the unveiling.

Take a slow deep sip.  Then take another sip or two.  Think about the strong and long fruit-forward mid-palette taste and the level of acidity.  Do they work in harmony?  Does this wine not have the most amazing balance?  Now can you understand why soil can make the difference between a good wine a great wine.  This is refined, sophisticated and perfectly balanced.  It zings!

And it has great finesse.  It’s potential for food pairing is exciting to consider.  Michael Sullivan notes that it is crisp, yet rich with exotic fruit flavors.  Is that what you think?  This could be a Caesar salad wine.  This could be a creamy seafood pasta wine.  Or a perfect choice for a creamy lemon-drizzled, avocado-shrimp cocktail with cilantro.  And as I discovered,  it is a hand-made sea salt potato chip kind of wine.  The Menetou-Salon elevates the simple chip to a whole new level as it plays off the oil and sea salt.

This is a major “wow” factor that shows how good wine can take any humble food and transform it.  But consider this also as a stand-alone wine that allows you to take in the sheer perfection from aroma to finish, and follow the layers of complexity.  It is simply one of the finest Sancerres ever made, and is a bargain at $25.

We are close to the finish with NUMBER THREE, which is a blend of 70% Sauvignon Blanc with 20% Semillon and 10% Muscadelle grapes.  This is a 2008 CHATEAU SAINTE-MARIE ENTRE-DEUX-MERS from the region of Bordeaux.  This is a Grand Vin de Bordeaux (a great wine from Bordeaux with no specific meaning) made from “Vieilles Vignes” (old vines).  ”Saint-Marie” refers to the vintner’s family residence that formerly was a nunnery.  ”Entre-Deux-Mers” translates to “the land between two bodies of water”, which refers to the Garonne and the Dordogne rivers which border the hilly hand-picked vineyards of over-achievers and organic/biodynamic wine producers, Gilles and Stephane Dupuch.  Learn more about them and their production techniques on the Beaune Imports website.

Note that Semillon (also the grape of Sauternes) is a rich honeyed blending grape that shines with Sauvignon Blanc.  Muscadelle is a spicy grape variety that is blended in white Bordeaux in very small doses to balance and enhance the fruit.   All this discussion has made me ready to get tasting.  Get that cork out and pour.

Check the color and get your nose into a glass and take a slow, deep breath.  Does the aroma strike you as something similar or different from the other two wines?  You know by now that this is the most complex Sauvignon Blanc of our line-up.  You know that the blending grapes have to make a difference in the basic flavor profile.  Are you curious?  Then take a big sip and let it saturate your mouth.  Is it crisp with a complex and refined minerality?  No?

Then please take another sip.  Is there a clear fruit- forward flavor from the mid-palette to the finish?  Note the depth of flavor.  It’s like biting into a bursting ripe grape infused with honey.  The blend of the Semillon and Muscadelle do not intimidate the Sauvignon Blanc.

They enhance it.  This is another “stand-alone” wine.  In fact, it is a great cocktail wine for the price of $20.  And a wine that yet inspires interesting food pairings.  I find that this works perfectly with a crispy chicken liver salad on a bed of greens, grilled or pan-fried sardines, or any savory food that has a bit of acidity.  It is bold and perhaps deeper in flavors than the other two wines.  This Sauvignon Blanc blend is layered with complexity, crisp acidity, flavors on many levels, and can take on any food pairing challenge.

FINAL THOUGHTS So now you have experienced three unique Sauvignon Blancs.  Did it meet your expectations?  Did it surprise you?  Did it show you differences, similarities or even possibilities from the aromas to the mouthfuls?  Did the value of the wine surpass the price?  I am betting it did.  If you are happy with the results, then now is the time to plan your next tasting into another region of France.  For myself, I will look next to the reds of the Rhone Valley and find three interesting wines in common to compare.

I have purposefully avoided lengthy paragraphs about history, production, climate and soil.  I believe you can get a great sense of history by TASTING the wines of France.  You will continue to gain an appreciation for any good wine, by the goodness of the grapes and the inspired efforts of the winemakers.  Still, we should be reminded that if it was not for the Phoenicians, the Greeks and the Romans, there would be no French wine, let alone the wines of California.

You have now earned the right to the use of the French word “terroir”.  I paraphrase the classic definition offered by Bruno Prats, former owner of Chateau Cos d’Estournel in Bordeaux.  Terroir is the combination of the climate, soil and landscape that forms the character of a vineyard and its wines.  And when it is great, it is magic in a bottle.  Remember lastly, it is no accident that wines go well with food.

Winemakers think first of their own tables and practice, practice, practice.  The best advice I ever heard to accomplish the perfect match with food, is always try to think of the wine as a secondary “sauce” for the dish.  Amen and pass the wine.

SALLIE ROBBINS-DRUIAN  Sallie Robbins-Druian along with her husband Jay Druian, are the owners of The French Cellar in Los Gatos.  They sell regional wines and objects from France.

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Some Bubbly And A Sauternes

Pol Roger, Perrier-Jouët, Piper-Heidsieck, Louis Roederer,Gosset, …these are some of the most exclusive names in the coveted appellation of France’s Champagne region. And now it’s their time to shine in the New Year spotlight.

Bubbly and New Year’s Eve. They go together like caviar and blinis, oysters and aphrodisiacs.

And, as we all know, champagne comes only from the well-designated, well-demarcated geographical area East of Paris. It claims the cities of Epernay and Reims as its own. Everything else might be bubbly, but it can never be champagne.

Of course what’s always fun is to learn the backstories of these gastronomic names of legend. When something becomes so lodged in our collective conscience as are certain brands of champagne, we forget that they started out as people who decided to build a business out of the grape. So, sit back, relax, pour yourself a flute or a “sacred cup” of the festive drink, and come with us on our succinct tour de force of Champagne and a Sauternes for a sweet finish:

La Maison Perrier-Jouët gets its names from a husband and a wife, respectively. Famous and easily recognizable as the bottle with the beautifully painted flowers – Japanese anemones – on its glass, the house was established first in 1811 when Pierre-Nicolas Perrier, estate owner, married Adèle Jouët. Their joined names went on the Champagne Estate’s marquee and now 200 years, and only seven Cellar Masters later, the exquisite champagne is world-reknowned.

If you are in the mood to celebrate with the best of the best, Perrier-Jouët’s Belle Epoque Blanc de Blancs is the choice. It’s a vintage that is sourced from a singular terroir, a singular year and a singular varietal. Only two parcels of Grands Crus Chardonnay were harvested  to create this champagne, “one of the most rare and exclusive in the world.”

Perrier-Jouët, 28 Avenue de Champagne, Epernay, France

Piper-Heidsieck

You may be most familiar with Piper-Heidsieck as the champagne you drink from a lady’s shoe – especially designed for the champagne house by Christian Louboutin. Or perhaps you know them best as one of the first and still main supporters of the Cannes Film Festival. But what you might not have known, is that back in 1785, at Versailles, Florens-Louis Heidsieck presented Marie-Antoinette herself his special champagne vintage.  A hundred years later, Fabergé decorated the bottle in gold, diamonds and lapis-lazuli.

And Marilyn Monroe? She said she went to sleep with a dab of Chanel No. 5 at her ear and awoke with a glass of Piper-Heidsieck champagne in her hand.

The house of Piper-Heidsieck just released their “Rare” 2002 Vintage only three months ago.  ”Le Rare” is aged seven years in the cellar and made primarily from Chardonnay grapes with some Pinot Noir. Its subtle minerality plays as an hommage to Mount Reims. The bottle is beautifully designed with a filligreed gold dress. Girls like to wear it as a Tiara. Champagne fit for a Princess, or a Queen. “Le Rare,” has only been made in the years 1988, 1998 and 2002 (just released.)

Piper-Heidsick, Reims, France  www.piper-heidsieck.com

Bruno Paillard is a champagne that you have likely not yet had the chance to drink. Too bad for you. It is the youngest of the champagne houses, established in 1981 by then 27-year-old Bruno Paillard. In a region where champagne houses had existed for centuries already, Mssr. Paillard decided to sell his Jaguar MK2 and buy a vineyard with the capital he raised.

Today the Domain produces about 500,000 bottles (for comparison, Moët produces about 5 million) and he exports about 70% of his champagne to Asia, North America and the rest of Europe.

Blanc de Blancs Réserve Privée, 100 % Chardonnay, is a “fresh, bright sparkler,” says Parker who gives it 90 points.  Its bouquet is grapefruit and white flowers, its mouth is white pepper, lemon, lime. Wonderful as an aperitif and also can be paired with food.

Bruno Paillard, Avenue de Champagne, 51100 Reims, France  www.champagnebrunopaillard.com

Louis Roederer’s future was setwhen Tsar Alexander II, already a devotee of the champagne, ordered his personal sommelier one day in 1876 to see to it that the bottles served in his court should be markedly distinguished from all others. Hence the birth of “Cristal.” After the Russian Revolution of 1917, only then was Cristal allowed to be sold the world over.

The Louis Roederer house was first established in 1776 and has been in the same family since 1819. Today it can boast of being still one of the largest Champagne domains independently owned. They produce approximately 3 million bottles per year and sell in approximately 80 countries.

Champagne Louis Roederer, 51100 Reims, France www.champagne-roederer.com

Pol Roger has, for a long time, had friends in high places. During a dinner in Paris, the English Ambassador, Duff Cooper, introduced Sir Winston Churchill to Odette Pol-Roger. At that time, 1945, Sir Winston Churchill was already a man who had marked history. He was fond of saying that Pol Roger (Odette? the champagne?) incarnated all that was well and beautiful of France.

Cuvee Sir Winston Churchill; Its composition is a jealously guarded secret. It is a robust and mature champagne, one with characteristic power and refinement.

Pol Roger   1, rue Henri Le Large 51200 Epernay   www.polroger.com

Since taking it over not too many years ago,brothers Henry and Emmanuel Fourny have transformed their family domain nestled in the traditional geographic are of Vertus in Champagne. They do something unusual with their Chardonnay, they cultivate it as if it were a Pinot Noir. Why? It has to do with their vineyards’ South-South East exposure.

Vve Fourny et Fils Champagne Rose Premier Cru Vertus Brut has notes of rose and delicate, soft notes of hyacinth.  This vintage comes exclusively from the Domain’s terroir, “Les Gilottes 1er Cru.” Refined, velvety bubbles.

Champagne Veuve Fourny  5, rue du Mesnil, Vertus, France www.champagne-veuve-fourny.com

Gosset Champagne makes not just delicious champagne but also packages it in wonderful ready-to-gift packs. The Gosset Grand Reserve, 750 ml., is sold with a portable isothermic bottle keeper and a replaceable cork.  The house also sells cognac, which they make in the cognac region of France.  Another choice for their champagne is the “Excellence Brut” sold in 1500ml. bottles.

Champagne Gosset, 12 Rue Godart Roger, Epernay, 51200 www.champagne-gosset.com

Joseph Perrier makes a beautiful gift bottle called the Glamour Josephine. It comes packaged in a red velvet-lined box. The ornate bottle is sure to please any discerning Diva-Luxe in your life who also knows good champagne.

Joseph Perrier Champagne  69 Av. de Paris, 51016 Châlons-en-Champagne France   www.josephperrier.com

Moët et Chandon. Who in the civilized world has not heard of Moët et Chandon? As noted earlier, producer of 5 million bottles per year, they can truthfully say they have a hold on a large portion of the world’s market of champagne. That’s a lot of New Year’s Toasts!

Still, if you ever get the chance to go to the Domain it is well worth it. Why? Not only will you get the chance to tour the cellars, but you might just get the opportunity to taste their Grand Cru 1975.  Hint: it’s  a champagne to drink on more occasions than just New Year’s Eve!

Now…as promised…A Sauternes. Chateau Bastor-LaMontagne. This Sauternes is a classic, class act. It is in fact a Grand Cru Classe’. Its pale, light acidity is a dessert in a drink, an aperitif that leads delightfully into the pop of a champagne cork. Delicate, refined, white blossom, pear and ginger.

I might even be tempted to create a champagne cocktail out of the two. Hello 2011!

www.sauternes-barsac.com *  www.sweetbordeaux.com

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Tours & Tastings, Culinary Specials for 2011

January Local Food And Wine Tastings & Tours Special

 

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