• LTHM: Lamb, Thyme, Honey, Malbec! #food and #wine #recipe

  Permalink, by Sebastian Nickel, aucun commentaire

  Lamb fillet with honey - thyme sauce
  150 g lamb fillet per person
  1 tablespoon butter
  1 tablespoon soft or liquid honey
  3 g of fresh thyme leaves
  100 g of red wine
  250 g of meat stock
  100 ml cream or crème fraîche
  Gently fry the fillets in butter on both sides for about 3 minutes, remove from the pan and let rest in a warm oven.
  In a saucepan, melt the butter, add the honey and slightly caramelize at high temperature. Deglaze with the wine and let reduce by half. Then add the meat stock and (...) — Lire la suite.

  ---

• A good glass of... Santa Duc Gigondas “Aux Lieux-Dits” 2012

  Permalink, by Sebastian Nickel, aucun commentaire

  " It looks like every vineyard gave us grapes with a lot of character and personality, which is rather promising for the blending and the ageing to be done.”
  That’s what Yves Gras said right after harvest in November 2012. Today the wines have completed their maturation period and the whole expression of the grapes, the terroir and the vintage is now in bottles.
  This Gigondas shows a strong fruity expression of redcurrant and blackcurrant, enriched by subtle aromas of laurel and (...) — Lire la suite.

  ---

• Pascal Verhaeghe’s short review on vintage 2014 in #Cahors

  Permalink, by Sebastian Nickel, aucun commentaire

  Early bud burst announced a precocious vintage last spring. Excellent weather conditions were favourable to flowering, suggesting a good upcoming harvest.
  June and July were wet, with an important number of rainy days rather than high pluviometry. Summer finally began in the first days of August and lasted until the end of October, allowing optimum ripeness.
  After a very tense early summer, grapes were finally picked with a smile, in a relaxed working atmosphere.
  The wines issue from this (...) — Lire la suite.

  ---

• #Champagner – the Devil’s #wine...

  Permalink, by Sebastian Nickel, aucun commentaire

  Wine from Champagne becomes popular at the French and the English court during the XVII. Century. At this time the wines are without any bubbles and sometimes red.
  Rather light and poorly structured, their storage in oak barrels doesn’t always work out as desired. A major dilemma for the wine growers. Fortunately, the British diplomat Sir Kenelm Digby invents the wine glass bottle in 1632. A great relief for the winemakers, who trust cork sealed glass bottles for wine storage rather than (...) — Lire la suite.

  ---

• A good glass of... Cuvée Prestige from Paul Lebrun

  Permalink, by Sebastian Nickel, aucun commentaire

  Ah, “bubbles”! That feels good! But of course, this wine has much more to offer. Elegance in the first place: pears in syrup, vanilla cream with hazelnuts, dried flowers and fresh blossoms. A very fine bouquet, marked by time and maturity. A true lady! Pleasant, fine bubbles on the palate, medium-bodied with surprisingly tangy acidity. This is typical of Chardonnay. Or more precisely, typical of Chardonnay from Cramant, because the vines from which this Champagne is made grow on the white (...) — Lire la suite.

  ---

• Salmon with a crust of smoked salmon and Horseradish on Chardonnay Cream Sauce

  Permalink, by Sebastian Nickel, aucun commentaire

  Download recipe here
  Ingredients for salmon (serves 4) 4 salmon filets (wild salmon or organic salmon) 40 g butter (at room temperature) Lemon juice Cayenne Pepper 1 tablespoon of grated horseradish 30 g smoked salmon 100 g fresh grated white bread without crust Salt, pepper, olive oil For the sauce 120 ml fish stock (or bouillon cube) 50 ml Chardonnay 20 ml Vermouth 150 ml thick cream Salt, pepper, lemon juice Preheat the oven to 200° C (top heat). Stir the butter with a mixer until (...) — Lire la suite.

  ---

• About the French understanding of the hierarchy in taste

  Permalink, by Sebastian Nickel, Château du Cèdre, 1 commentaire

  To sense the way we are thinking and tend to build our wines you should take a close look at the understanding French of cuisine and food. They believe indeed in a sort of hierarchy of taste appealing to the intensity, finesse, complexity and originality of a dish. However, the rarity of the ingredients, as well as preparation and cooking also play a major role.
  TRUFFLES are a good example of this culinary world view “à la française”. Their dependence on soil, climate and vintage make it a (...) — Lire la suite.

  ---

• #Champagne Le Clos L’Abbé tasted by SommelierS International

  Permalink, by Sebastian Nickel, aucun commentaire

  The castle of Pierry, an 18^th-century country seat, has been the beautiful setting of SommelierS International’s latest tasting, dedicated to Winegrowers’ Champagnes. About 200 cuvées crafted by Champagne winegrowers were tasted in the Kings Gallery of the castle, in the presence of Serge Dubs and Philippe Faure-Brac, both best Sommelier of the World, and Michèle Chantôme, président of the sommeliers of Morocco. Champagne Le Clos l’Abbé Blanc de Blancs Brut Harvest 2007
  Visual aspect : Very pale (...) — Lire la suite.

  ---

previous page | 1 | ... | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | ... | 63 | next page