| If you are looking for fine French wine
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| | yourself with Ile Flottante (Floating
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| and food, consider the Maconnais area of
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| | Island, a Meringue Island in a Custard
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| the Burgundy region in eastern France.
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| | Sea.)
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| You may find a bargain, and I hope that
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| | OUR WINE REVIEW POLICY All wines that we
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| you'll have fun on this fact-filled wine
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| | taste and review are purchased at the
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| education tour in which we review a local
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| | full retail price.
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| white Chardonnay.
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| | Wine Reviewed Pouilly-Vinzelles AOC 'En
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| Among France's eleven wine-growing
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| | Paradis' 2003 Louis Latour 12.6% about
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| regions Burgundy (with its neighbor
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| | $18.50
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| Beaujolais) is fourth in vineyard
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| | Let's start by quoting the marketing
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| acreage. Partisans, and they are many,
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| | materials. This pretty wine from the
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| claim that Burgundy is really the number
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| | Maconnais is pale yellow in color and has
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| one or number two wine-producing region
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| | a beautiful nose of lemon, honey, apple,
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| in France, if not in the world. The wine
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| | and tropical fruit. It is elegant and
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| reviewed below comes from the Maconnais
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| | pleasing revealing hazelnut and fruit
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| area of southern Burgundy, whose wine
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| | flavors on tasting. This wine is perfect
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| production is almost 90% white, almost
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| | for drinking now.
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| exclusively Chardonnay. While this area
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| | This Chardonnay was fermented in
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| produces three times as much white wine
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| | stainless steel tanks and never saw the
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| as the other areas of Burgundy, is not
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| | inside of an oak barrel. The
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| very well known.
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| | Pouilly-Vinzelles is a fairly unknown
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| If you are visiting the Maconnais area,
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| | neighbor to the pricey Pouilly-Fuisse.
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| and you really should, make sure to stop
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| | And now for the review.
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| by the village of Cluny and its medieval
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| | My first meal was a Poulet Chasseur
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| abbey, once the largest church in all
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| | (Chicken Cacciatore) that I was
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| Europe. Today the site lies in ruins, as
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| | particularly proud of. The wine was very
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| it has been since the French Revolution,
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| | delicate and yet not weak. Its apple
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| but what ruins. The site contains a
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| | flavor expressed itself well. I really
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| horse-breeding center founded by Napoleon
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| | liked how the wine's acid handled the
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| using stone from the abbey. You'll also
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| | meat's grease, which was relatively
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| want to see the Musee Ochier, a
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| | absent as I removed most of the skin
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| Romanesque lapidary museum. Don't forget
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| | before cooking the chicken.
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| to tour the town of Autun once called
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| | The next meal was more pedestrian. It
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| Augustodonum, city of Augustus. The
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| | consisted of chicken legs in a soy,
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| original name refers to Augustus Caesar
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| | onion, and garlic sauce. The wine was
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| who modestly described it as "the sister
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| | refreshing and pleasant but fairly short.
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| and rival of Rome itself." Avoid
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| | Continuing to work my way down the food
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| disappointment, don't expect Rome II. But
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| | scale, the next pairing involved a baked
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| do visit Autun's Portes (Archways) and
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| | noodle dish, a cheese-less lasagna with
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| the Theatre Romain, once the largest
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| | tomatoes, onions, peas, and chicken
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| arena in Gaul (Roman France) with room
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| | hamburger. The wine was appley and floral
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| for 15,000 spectators. Every August
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| | and went very well with the meal, but
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| (could that be a coincidence?)
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| | seemed a bit wasted.
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| traditionally costumed locals put on a
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| | The final meal was disappointing. It
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| period piece. Talking about Napoleon, he
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| | consisted of an omelet with brown
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| and his brother studied at the local
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| | mushrooms, local provolone cheese, and
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| military academy, where at age nine the
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| | the fixings. The wine was pleasant but
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| future Emperor first learnt French.
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| | not the least bit special, in fact you
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| Before reviewing the Burgundy wine and
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| | could say that it was barely present.
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| imported cheeses that we were lucky
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| | The wine and cheese tastings were more
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| enough to purchase at a local wine store
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| | successful than usual. The first pairing
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| and a local Italian food store, here are
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| | was with a soft, buttery northern Italian
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| a few suggestions of what to eat with
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| | Bel Paese cow's milk cheese. This cheese
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| indigenous wines when touring this
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| | seemed to intensify the wine's flavor.
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| beautiful region. Start with Pate en
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| | Then I tried the wine with a French
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| Croute de Grenouilles au Bleu de Bresse
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| | Saint-Aubin, also a soft cow's milk
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| (Frog and Bresse Blue-Cheese Pie). For
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| | cheese. In its presence the wine became
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| your second course savor Poulet de Bresse
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| | softer.
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| Ã la Creme-Trompettes de la Mort
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| | Final verdict. I'm not sure. This wine
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| (Free-Range Bresse Chicken in Creamy
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| | was sometimes quite good, but I think it
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| Sauce with Horns of Plenty Mushrooms).
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| | was too expensive. What do you expect
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| Read more about Bresse chickens in our
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| | from a Burgundy? By the way, the label's
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| article I Love French Wine and Food - A
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| | term En Paradis was not the least bit
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| Red Beaujolais. And as dessert indulge
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| | justified.
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