Bordeaux France
Grand Teton Wyoming September 2017
Showing posts with label Bordeaux. Show all posts
Showing posts with label Bordeaux. Show all posts
Tuesday, February 16, 2021
Tuesday, September 15, 2020
Signs 2
Wordless Wednesday Wordless Be There 2day
Mosaic Monday
Continuing with pit stops...
a stop (as during a trip) for fuel, food, or rest or for use of a restroom.
Continuing with pit stops...
a stop (as during a trip) for fuel, food, or rest or for use of a restroom.
May 2019 - Bordeaux France
Sunday, March 15, 2020
Speciality
One Word Sunday
May 2019 - Bordeaux France
When it comes to pastry, you cannot get more "classic French" than cannelés (pronounced "can-eh-lay"), also spelled canelés. They come from the Bordeaux region of France, where they are a regional pride.
A canelé is a small French pastry flavored with rum and vanilla with a soft and tender custard center and a dark, thick caramelized crust. It takes the shape of a small, striated cylinder up to five centimeters in height with a depression at the top.
May 2019 - Bordeaux France
When it comes to pastry, you cannot get more "classic French" than cannelés (pronounced "can-eh-lay"), also spelled canelés. They come from the Bordeaux region of France, where they are a regional pride.
A canelé is a small French pastry flavored with rum and vanilla with a soft and tender custard center and a dark, thick caramelized crust. It takes the shape of a small, striated cylinder up to five centimeters in height with a depression at the top.
Monday, July 29, 2019
Paris in July
Thyme for Tea is hosting "Paris in July".
For this theme I have been highlighting our Paris in May 2019 photos.
I "flipped" through the photos looking for inspiration for this week and saw how many food photos we had!
But I am going to start the menu in Dijon, not Paris!! We did a tour that started and ended in Paris.
Check list for dining in Dijon:
✅Begin with a kir
✅Borgogne wine with dinner
✅Eggs en Meurette is a classic Burgundian dish of poached eggs in a rich and flavorful red wine sauce.
✅Snails
✅Beef bourguignon
✅Cheese plate for dessert.
Now back to Paris!
On arrival, croissants ✅on Avenue de Suffren, around the corner from our hotel.
Steak tartare ✅also on Avenue de Suffren.
Lamb.
Omelet!
Oeuf mayonnaise✅, a staple of Parisian bistros
Steak frites✅
Citron et miel crepes✅
Beaucoup de plats de fromage! ✅✅✅
Un autre steak et frites.
In Sisteron, a skinny baguette✅, spread lightly with butter and layered with thinly sliced ham, an iconic French sandwich, sold in lunch restaurants, by street vendors, available everywhere. DELICIOUS!
French Riviera - more moules!
Traditional lamb stew in Monte Carlo.
It appears we ate well in Carcasonne!
This was our meal in the hotel, part of the tour, mushroom and walnut salad.
Pork stew
Poached pear in wine.
A delicious lunch in Carcasonne in sunshine!
Goat cheese salad.
John's sausage and fries and my cassoulet.
Here is a recipe for cassoulet, which is basically pork sausage, duck leg and beans. Another ✅
Another included hotel dinner in Lourdes.
Duck leg.
Group dinner in a bistro in Bordeaux.
Chicken with mushroom sauce.
Pineapple sorbet.
Optional countryside dinner in Bordeaux.
Quiche
Canelés, small, sponge-cake-like confections, are a speciality of Bordeaux. It is said that they were invented to make use of the leftover egg yolks at a time when egg whites were used to filter wine.
A definite highlight for me was lunch in Bordeaux at Bar y Vin.
Delicious duck pate✅ with a raisin bread.
Merlot salt.
A selection of chocolates for dessert.
À votre santé!
For this theme I have been highlighting our Paris in May 2019 photos.
I "flipped" through the photos looking for inspiration for this week and saw how many food photos we had!
But I am going to start the menu in Dijon, not Paris!! We did a tour that started and ended in Paris.
Check list for dining in Dijon:
✅Begin with a kir
✅Borgogne wine with dinner
✅Eggs en Meurette is a classic Burgundian dish of poached eggs in a rich and flavorful red wine sauce.
✅Snails
✅Beef bourguignon
✅Cheese plate for dessert.
Now back to Paris!
On arrival, croissants ✅on Avenue de Suffren, around the corner from our hotel.
Steak tartare ✅also on Avenue de Suffren.
Lamb.
Omelet!
Oeuf mayonnaise✅, a staple of Parisian bistros
Steak frites✅
Citron et miel crepes✅
Beaucoup de plats de fromage! ✅✅✅
Un autre steak et frites.
Moules!✅
In Sisteron, a skinny baguette✅, spread lightly with butter and layered with thinly sliced ham, an iconic French sandwich, sold in lunch restaurants, by street vendors, available everywhere. DELICIOUS!
French Riviera - more moules!
Traditional lamb stew in Monte Carlo.
It appears we ate well in Carcasonne!
This was our meal in the hotel, part of the tour, mushroom and walnut salad.
Pork stew
Poached pear in wine.
Goat cheese salad.
John's sausage and fries and my cassoulet.
Here is a recipe for cassoulet, which is basically pork sausage, duck leg and beans. Another ✅
Another included hotel dinner in Lourdes.
Duck leg.
Group dinner in a bistro in Bordeaux.
Chicken with mushroom sauce.
Pineapple sorbet.
Optional countryside dinner in Bordeaux.
Quiche
Canelés, small, sponge-cake-like confections, are a speciality of Bordeaux. It is said that they were invented to make use of the leftover egg yolks at a time when egg whites were used to filter wine.
A definite highlight for me was lunch in Bordeaux at Bar y Vin.
Delicious duck pate✅ with a raisin bread.
Merlot salt.
A selection of chocolates for dessert.
I think we've covered the Cookbook of French Cuisine!!!
Tuesday, July 2, 2019
France Wine Regions - St Emillion
May 2019 - St. Emillion France
Tom hosts Tuesday's Treasures.
Travel Tuesday
Our World Tuesday
#WanderfulWednesdays
Another guest post from John, on the wines we sampled on our recent tour.
Champagne
On Friday May 19th, we left Lourdes around 10:30 am heading for St Emillion on our way north to Bordeaux.
History of St Emillion
Saint Emilion could be the oldest active wine producing appellation in the Bordeaux region with a history that dates back to the times of the ancient Romans. Numerous Roman ruins are scattered all over the St. Emilion appellation.
St. Emilion was a much smaller appellation in its formative years. Today, that is no longer the case. St. Emilion is one of the largest wine producing regions in Bordeaux with 5,565 hectares under vine.
This is divided into Grand Cru classified vineyards, which occupy 3,739 hectares and 1,826 hectares of non classified regions.
Tom hosts Tuesday's Treasures.
Travel Tuesday
Our World Tuesday
#WanderfulWednesdays
Another guest post from John, on the wines we sampled on our recent tour.
Champagne
On Friday May 19th, we left Lourdes around 10:30 am heading for St Emillion on our way north to Bordeaux.
History of St Emillion
Saint Emilion could be the oldest active wine producing appellation in the Bordeaux region with a history that dates back to the times of the ancient Romans. Numerous Roman ruins are scattered all over the St. Emilion appellation.
St. Emilion was a much smaller appellation in its formative years. Today, that is no longer the case. St. Emilion is one of the largest wine producing regions in Bordeaux with 5,565 hectares under vine.
This is divided into Grand Cru classified vineyards, which occupy 3,739 hectares and 1,826 hectares of non classified regions.
In total, close to 2.4 million cases of wine are produced in Saint Emilion each year! This is divided into both St. Emilion appellations. 1,500,000 cases of wine come from St. Emilion Grand Cru vineyards each year. 900,000 cases of wine are produced from Saint Emilion non classified vineyards, every vintage.
The taste, character and style of St. Emilion wine: Due to its massive size and large, diverse, array of growers, St. Emilion produces the widest range of wines and styles found in Bordeaux. It’s easy to go from chateau to chateau and discover one producer making a modern style of wine, while their neighbor prefers a more traditional approach.
Wine styles are dictated by a combination of the region and the choices made by the wine maker. Wine from the sandy soils in Saint Emilion are lighter, offering more of a red fruit character, while the wines from clay and limestone soils are often richer, deeper and longer lasting.
The grapes used to produce St. Emilion: Merlot and Cabernet Franc are the dominant grapes that make St. Emilion wine. However, other grape varieties are used to produce St. Emilion wine including, Cabernet Sauvignon, Malbec and Petit Verdot (variety of red wine grape, principally used in classic Bordeaux blends. It ripens much later than the other varieties in Bordeaux, often too late, so it fell out of favour in its home region. When it does ripen it adds tannin, colour and flavour, in small amounts, to the blend).
Maison GALHAUD
The region and soil varies quite a bit from property to property for the numerous, St. Emilion chateaux. You can basically divide the appellation of Saint Emilion into 3 distinct regions, the limestone plateau, the slopes closest to the plateau and the flats.
The elevations in St. Emilion varies from 3 meters in the flats up to 100 meters on the plateau. Chateau Troplong Mondot could have the highest peak elevation on the Saint Emilion plateau at 100 meters, (328 feet).
The elevations in St. Emilion varies from 3 meters in the flats up to 100 meters on the plateau. Chateau Troplong Mondot could have the highest peak elevation on the Saint Emilion plateau at 100 meters, (328 feet).
The taste, character and style of St. Emilion wine: Due to its massive size and large, diverse, array of growers, St. Emilion produces the widest range of wines and styles found in Bordeaux. It’s easy to go from chateau to chateau and discover one producer making a modern style of wine, while their neighbor prefers a more traditional approach.
Wine styles are dictated by a combination of the region and the choices made by the wine maker. Wine from the sandy soils in Saint Emilion are lighter, offering more of a red fruit character, while the wines from clay and limestone soils are often richer, deeper and longer lasting.
The grapes used to produce St. Emilion: Merlot and Cabernet Franc are the dominant grapes that make St. Emilion wine. However, other grape varieties are used to produce St. Emilion wine including, Cabernet Sauvignon, Malbec and Petit Verdot (variety of red wine grape, principally used in classic Bordeaux blends. It ripens much later than the other varieties in Bordeaux, often too late, so it fell out of favour in its home region. When it does ripen it adds tannin, colour and flavour, in small amounts, to the blend).
Maison GALHAUD
Here we are at Maison Galhaud for a wine tasting of their Bordeaux wines and Grand Cru. The Manoir ts a noble and ancestral home built in the 12th century on the old fortified city of Saint-Émilion.
Built on top of an old stone quarry those ancestral and monolithic limestone caves are the perfect temperature controlled environment for ageing our wines which mature slowly in those ideal conditions.
Jean-François GALHAUD
Jean-Francois GALHAUD, the third generation, has inherited his passion for wine from his family. He studied oenology in Bordeaux and Montpellier and has focused his efforts on being a negotiator and, through Scodex Wines and Promocom, dramatically expanding the family’s export business. In 1996, he redeveloped the family estate with the help of his wife, Martine and created the GALHAUD family wines:
Château la ROSE BRISSON Saint Emilion Grand Cru
MOULIN GALHAUD Grand Vin Saint Emilion Grand Cru
MANOIR GALHAUD Grand Vin – Bordeaux
Léon GALHAUD – Crémant de Bordeaux
Our second tasting was a Chateau La Rose Brisson, Saint Emillion Grand Cru, vintage 2014.
Built on top of an old stone quarry those ancestral and monolithic limestone caves are the perfect temperature controlled environment for ageing our wines which mature slowly in those ideal conditions.
History of Maison Gahlaud (images source)
Léon GALHAUD, who founded MAISON GALHAUD in 1901, was a student and assistant Professor RAVAZ (1863-1937) (University of Montpellier) Professor Ravaz was instrumental in implementing the grafting process which renewed the European and African vineyards after the phylloxera outbreak . As President of the nursery union for 30 years, Léon Galhaud developed the “greffes-soudes” vines, which were developed from the finest clone selections. He was an integral part of improving the quality and longevity of French wines.
Jean-Jacques GALHAUD
His son, Jean-Jacques GALHAUD, sold wines from the family’s vineyards, as well as other wines from the South-West, all over the world. His main goal was to promote the AOC wines.
As a pioneer of wine marketing, he created ads, personalized bottles and received international awards and acclaim for his efforts. As owner of several domains in Saint Emilion, such as Chateau Tertre-Daugay, Chateau le Couvent (Grand Crus Classes), he was instrumental in developing the reputation of the appellation all over the world.
Jean-François GALHAUDJean-Francois GALHAUD, the third generation, has inherited his passion for wine from his family. He studied oenology in Bordeaux and Montpellier and has focused his efforts on being a negotiator and, through Scodex Wines and Promocom, dramatically expanding the family’s export business. In 1996, he redeveloped the family estate with the help of his wife, Martine and created the GALHAUD family wines:
Château la ROSE BRISSON Saint Emilion Grand Cru
MOULIN GALHAUD Grand Vin Saint Emilion Grand Cru
MANOIR GALHAUD Grand Vin – Bordeaux
Léon GALHAUD – Crémant de Bordeaux
Our first tasting was a great Manoir Gahlaud Bordeaux red, vintage 2012.
This wine is a ruby colour deploys powerful aromas of red fruit , with some oak and toasted bread notes.A ripe red fruits and toasted oak combination
dominate the nose. Merlot brings its roundness and full body.Our second tasting was a Chateau La Rose Brisson, Saint Emillion Grand Cru, vintage 2014.
The original blending of this wine gives it an original taste (85% Merlot and 15% of Cabernet Sauvignon) and makes you appreciate the aromas of red fruit ripened, seasoned with toasty and vanilla notes. Has a very pleasant femininity, revealed by a full flavored and generous structure in your mouth, gives you opportunities to share a meal or a relaxing time with charm and elegance.
This wine can be savored with white or grilled red meat or it would be lovely with sweet and soft cheese.
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