More than 1,500 chefs from around the world along with thousands of fans of French cuisine were expected in Lyon on Friday to honour their pope Paul Bocuse, who died last Saturday aged 91 [ . . . ]
More: 1,500 chefs gather for farewell to France’s Paul Bocuse – The Local
The cheese was worth around €10,000.
A cheese maker in France has almost a ton of premium product stolen from the cellar in the dead of night as thieves evaded capture while the owner was sleeping nearby. Continue reading “Great French cheese robbery: A ton of ‘fromage’ is taken from cellar while owner slept nearby”
We asked four Master Somms from around the country to name some of the best wine steals in the seven most prestigious wine regions of France.
We all want to drink like we’ve got Zuckerberg money. But the truth is, expensive wine doesn’t even taste as good as we think it does. According to science, we should be paying less attention to the price of each bottle, and more attention to what’s on the label.
Fortunately, your friendly neighborhood Master Sommelier not only knows how to read a wine label—he or she can tell the difference between good stuff and total plonk. And as the guy or gal buying wine for your favorite restaurant or retail store, an M.S. also knows a thing or two about value. So I’ve asked four well-respected Master Somms from around the country to target some of the best wine steals in the seven most prestigious wine regions of France.
As it turns out, the most value can be found in lesser-known appellations close to those famous for high price tags. Master Sommelier Josh Nadel—founder of Gothic Wine and Beverage Director of New York’s NoHo Hospitality—uses the Rhône valley as an example: whereas Châteauneuf-du-Pape gets all the glory, land is more affordable in nearby Luberon, allowing for higher yield and economy of scale.
“Luberon isn’t as good as Châteauneuf-du-Pape, but the tangible profile of its wines—dark, sun-ripened fruit, full-bodied, moderate-to-plus-high alcohol, decent acidity—is roughly 80 percent the same,” Nadel explains. “Maybe the vineyards aren’t as old, the terroir is slightly different, the farmers aren’t making the wine the same ways—so you lose your last 10 to 20 percent of complexity, and the ability to age it for as long.”This trade-off can be applied to most wine regions in France. Drink your wine within a few years of purchasing it, and you’ll be able to save lots of moola on juice from the appellations recommended below [ . . . ]
More at: A Cheap Person’s Guide to Fancy French Wine | Food & Wine
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The perfect cassoulet recipe and four wines to pair with it.
January 9th is International Cassoulet Day, and if you have not had the opportunity to try this deeply soulful dish please make it your mission to do so this year. Cassoulet is the ultimate comfort dish—indeed, it’s the only bean-based dish my children literally beg for. It involves several simple steps yet to fully develop the soul of this meal one must devote several hours to preparation. Most agree the origins of cassoulet start somewhere near Castelnaudary, France—in the heart of the Languedoc. Composed of beans, pork, duck, and sausages it was originally a peasant dish but has since evolved into a cult of sorts with several villages debating who can claim provenance. There is even an Academie Universelle du Cassoulet –an organization dedicated to the preservation of the dish’s cultural heritage. And, just to be sure everything in your cassoulet is up to code, the French also have The Grande Confrérie du Cassoulet brotherhood—whose members wear hats shaped like the traditional cassoulet tureen—and conduct spot checks of local restaurants to ensure they are making the dish correctly.
The creamy white beans and savory meats are the perfect match for the region’s wines. Languedoc’s rich, structured red wines, especially from AOP regions like Minervois and Corbiéres, are generally composed of Syrah, Grenache and Carignan. They are wines of deep and fruity concentration, stitched together with dried herbs and spices. Below you’ll find a traditional recipe and some wine suggestions that will make your hard work on the cassoulet sing just an octave higher.
Chateau Sainte-Eulalie Minervois La Livinière “La Cantilene” 2015: Ripe, rich and fleshy with deeply fruity notes of blackberry and plum. Organically farmed on an estate that sits about one hour east of the cassoulet birthplace, Castelnaudary. La Liviniere is considered to be a cru Languedoc wine and enjoys its own appellation because of the quality of the fruit in this area. This wine is a blend of Syrah, Grenache and Carignan. Average price $19.
Source: Celebrate Cassoulet Day With These Perfect Wine Pairings
France, not surprisingly, celebrates Epiphany in an edible way. For several days from Christmas until the Feast of Epiphany, the French line up at bakeries to buy the galette des rois — the “Cake of Kings.” They bring these to dinner parties, and enjoy them as snacks and with mid-afternoon tea. The tradition of the treats dates back to the 14th century [ . . . ]
Read Full Story at: Epiphany in Europe: Sweetness to Share by Rick Steves
When French wine comes to mind, for most we immediately are transfixed by the regions of Bordeaux, Burgundy, or even Champagne. These wines of high value (with even higher price tags) have been revered for their storied pasts and inimitable character. But for those looking for an adventure unlike any other, tucked away in the northeast corner of France is a region making some of the greatest white wines in the world [ . . . ]
More at source: We Asked Four Sommeliers: Why Do You Reach for Wines From Alsace? | VinePair
Pas De Merde 