I love French wine and food – a Chablis Burgundy
If you are looking for French wines and food Fine, see the world famous Burgundy region in eastern France. Although it is fairly rare, you can even find a bargain. I hope you have fun on this tour wine education fact-filled in which we review a Chardonnay white wine from old vines (Vieilles Vines) in the northern district of Burgundy Chablis.
Among the eleven France wine regions of Burgundy ranks fourth in acreage if you include the Beaujolais region. Most people do despite their differences. Supporters, and they are many, claim that Burgundy is really the number one or number two wine-producing region in France, if not the world. Wine reviewed below comes from the Chablis region of northern Burgundy that is physically close Champagne in the rest of Burgundy. Chablis is known for its white wines, but some red is produced, especially from a local variety known as name Caesar. If I can get my hands on some, I'll be happy to give it a shot. Until then, I'll have to be filled with white Burgundy.
Chablis is not only a style of wine known around the world. It is also a town of less than three miles in a neighborhood of the same name. You can enjoy some old houses, Serein River, and the castle-length Depaquit but its main attractions are the vineyards and wine merchants.
The smallest single street village of Vézelay is a major pilgrimage site during the eleventh and twelfth centuries. The medieval Basilica of Ste-Madeleine (the Basilica of Saint Madelene) is really visiting for its Romanesque architecture. The grounds are beautiful. In fact, the complex is now a World Heritage Site. The same guy who restored the basilica also restored the cathedral of Amiens and Notre-Dame de Paris.
Before reviewing the Burgundy wine and imported cheeses that we have been fortunate enough to buy a local wine store and imported food stores, here are some suggestions of what to eat with indigenous wines when touring this beautiful region. Start by Snails (Snails with parsley butter). For your second course savor Fondue Bourguignonne (meat fondue). And as dessert indulge yourself with Pears poached in Burgundy wine (Pears Poached in Burgundy Wine).
OUR WINE REVIEW POLICY All wines that we taste and review are on sale at retail.
The Chablis wine Chablisienne Reviewed The Vieilles Vignes 2003 12.6% about $ 24.00
Let's start by quoting the marketing materials. Steely intensity. Vieilles Vignes, or Old Vines, produce less fruit, but the quality is much higher than that of young vines. This intense Chardonnay is always excellent with green apple, lemon, and loads of mineral characteristics. It is dry and steel a long and crisp. Serve with lemon chicken or oysters on the half shell. And now for the review.
My first wine pairing was with a quiche without meat which included sesame seeds, broccoli, mushrooms, red and green peppers, cheese and not imported. The wine is crisp acid. I really tasted lime. This wine has been imbued with the taste of flint Chablis. Yet, wine and food were not particularly well match. Things went a little better with a tomato, cucumber, red onion and parsley salad.
The next meal because a salmon fillet marinated baked that for 24 hours in a sesame seed, honey, garlic, soy sauce and black pepper. The sides were mashed potatoes in broth and zucchini in tomato sauce. This combination has worked flawlessly. The wine was lemony and powerful. It was clean and mouth tasted steel and flint. I kind of ruined things with dessert, candy, fruit juice that the wine a bit flat. Honestly, in all my readings and discussions, I never find the matching candy fruit juices and wines of Burgundy. As per my policy, I do not blame the wine pairings for strange do not steal.
The last meal consisted of breaded chicken cutlets fried potato patties, and caponata, a thick eggplant salad Italian trade, including tomatoes and olives. The wine was very refreshing with plenty of lime and acidity, and strong subtle. This combination has been conventional. The wine has emerged a little different with each component of the meal. Believe it or not, when he became ethereal it is associated with fruit juice candy tasted even above.
The cheese was first pairing with Emmentaler (Swiss style) cheese, which are from Germany. Even if the cheese was quite soft, it flattened the wine had more to do so acidic. I then tried the chardonnay cheese Goat of the Poitou-Charentes in west central France. Even if the cheese has generated a little ammonia, the match was interesting, the wine is round and slightly thicker.
final verdict. Burgundy wines arrive with expectations, especially when they are labeled Vieilles Vignes. This is not a wine for everyday consumption, not for me anyway. But the salmon has shown that matching the heights he can achieve when properly matched. I would buy it again, but watch carefully the accompanying foods. And sorry, as so often, it is not much cheaper.
About the Author
Levi Reiss has authored ten books on computers and the Internet, but to be honest, he would rather just drink fine German, Italian, or other wine, accompanied by the right foods and the right people. He teaches various classes in computers at an Ontario French-language community college. His global wine website www.theworldwidewine.com features a weekly review of $10 wines. Visit his wine, nutrition, and health website www.wineinyourdiet.com .
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