by Paige Donner Blancmoutier was the name of the wine produced from the single and unique vineyard that existed on Ile de Noirmoutier. Ile de Noirmoutier is a tiny island off the Northwest coast of France, just on the border … Continue reading
by Paige Donner The Côte du Rhône has, of course, some superstar apellations. Think Châteauneuf du Pape, Crozes-hermitage, Côte-Rôtie, Saint Joseph… to drop some of the big names. But it’s always worth taking a look at smaller producers and less … Continue reading
by Paige Donner For our 34th Episode of Paris GOODfood+wine, we focus on the Marché des Enfants Rouges located in Paris’ Upper Marais as Julie Collas, star of the one-woman show, OMG, She’s Parisienne!, takes us on a walk through … Continue reading
by Paige Donner Christmastime is the perfect time to enjoy a bottle of AOC Barsac, a French appellation devoted to the production of sweet wine, with a distinguishing accent of freshness. Château Coutet is one of the region’s outstanding wine … Continue reading
by Paige Donner
Picpoul de Pinet, also spelled Piquepoul de Pinet, is both a rare white French grape varietal that thrives in the South of France and it is a designated appellation with its own A.O.C. classification in an area that hugs the Thau Lagoon between Sete and Agde in the Languedoc-Roussillon region of Southern France.
This fresh, crisp wine that splashes hints of lime and green apple in the mouth pairs beautifully with seafoods. It accents especially well the oysters and fresh prawns that grow in abundance off this Languedoc coastal region and the Thau Lagoon where the sun-loving, late-blooming grape thrives and where it enjoys its own Languedocian regional appellation.
A Great Future For A Little Known Grape
Piquepoul, the grape varietal, is used to make the light acidic wine called Picpoul de Pinet, with floral and citrus fruit aromas. It follows then, that the AOC Coteaux du Languedoc, Picpoul de Pinet classification, applies only to white wines.
This rare, ancient French grape thrives in the coastal sands near Sète in the Languedoc, the fishing village that affronts the Mediterranean Sea. The refreshing acidity of this full-bodied wine pairs especially well with seafood because of its more floral, citrus and peach flavors than the minerality of a Sancerre . Picpoul is mostly enjoyed by Languedociens or tourists visiting the area, at present, and is not yet exported as much as say, another rare French varietal, Viognier.
This clear, light-gold wine breathes appetizing aromas of peaches, juicy and fresh, with a back note of lemon-lime. Crisp and tart, white-fruit flavors and lemon-squirt acidity are fresh and cleansing in a very long finish. Not overly complex but bright and appealing, it’s a first-rate seafood wine. It has been called the Muscadet of the south of France. It is the wine that is usually served with oysters that can be found along the coasts of the Languedoc.
Serve very cool between 6 and 8°C to accompany all seafood,
by Paige Donner
Two prevailing characteristics of the Languedoc-Roussillon are that the region is steeped in history, specifically wine history, and it is known for its ripe, red wines.
But this once again up-and-coming wine region is taking its future in its own hands by using innovative approaches to freshen up its image. One of those approaches is to celebrate its vineyards’ white and rose’ wines.
In June and then again in November, the wineries of the region are encouraged to throw open their doors to tasters and wine buyers to especially highlight their rose’ and white vintages.
Back in the region’s heyday, during the XVII c., wines of the Midi, particularly its Muscats, and especially its Muscats secs, rivalled the wines of Burgundy. Wines from St. Georges d’Orques, a village where wineries still operate today, were known from border to border throughout France.
On a tasting of the Greater Languedoc region, these are some wines you ought to get the chance to try:
Cave de Roque Brun, St. Chinian. They are in the Guide Hachette and have won a Gold Medal in Paris’s Concours Generale Agricole.
Domaines de Gallieres, a new vineyard that presented its “Salsa de la Vigne” at this year’s tasting festival, a light-hearted rose’ that pairs well with melon, prosciutto, feta wrapped in marinated red peppers.
Domaine Pibarot in Mus who handpicks their grapes and uses no pesticides.
Domaine du Silene. Legend has it that an effigy of Silenus, the tutor to Dionysius the Greek God of wine and the grape, was found on the premises and watches over the estate. Vineyards thrive in the exceptional clay and limestone soils.
Domaine de Montnegre whose Rose’ is under the AOC Coteaux du Languedoc and made by blending Syrah, Grenache, Cinsault. Fresh and aromatic, it pairs well with light repasts. Their white, a blend of old Carignan blanc and Ugni blanc, is vin de Pays.
Le Domaine Puech, in Saint-Clement-de-Riviere, is a local favorite. Their Vin de Pays d’Oc Chardonnay with a floral, vanilla nose and a well-balanced, ample mouth.
Les Chemins de Carabote has a Terrasses du Larzac which exhibits both strength and elegance, richness and complexity. Featured in Guide Hachette.
Les Vignerons du Pic offers their “Gres de Montpellier,” which is their wine that’s on the map.
The AOC Gres de Montpellier was obtained in 2003 and encompasses most of the villages that are situated in the “Agglomeration” Montpellier. With this classification, the vineyards of the region are re-exerting and re-establishing their importance in the national culture of wine.
Domaine Jordy, which can be found in Le Bosc, keeps 500 hectares of vineyards under cultivation amidst 2500 hectares of garrigue, the native Mediterranean scrub brush thought to lend its aromatics of thyme, rosemary, lavendar to the wines. To keep with their whites and rose’s try the Cers Vent, Viognier and Rose’ cuvee’ speciale, as well as their Blanc vendanges passerillees for a dessert wine.
Fresh, Local Cuisine And Regional Wines
Locavore Movie Trailer
Just a generation ago, people worldwide traveled less than 10 miles for the food they ate. Now, the average conventionally grown fruit and vegetable has traveled 1500 miles before it rests on your plate.
Many of us have realized that we’re not just sacrificing taste, but our health and well-being as well. Why sacrifice nutrition and deliciousness of the food we eat when the solution is as simple as sunshine – Eat Local!
The Locavore Movement, or Eat Local, is not anything new. It’s just back in fashion. And thank goodness, because it’s what makes good sense… and it’s in very good taste!
A few months ago, Locavore The Movie was released. You can watch a bit of it HERE.
Youth are part of a sprouting segment of the population, including twenty-somethings and upward, who are embracing the Eat Local habit. A recent Washington Post article said,…
They’re part of a growing pool of young, educated, politically motivated workers drawn to farming. Books such as bestseller “The Omnivore’s Dilemma,” in which Michael Pollan championed the local food movement, are sparking interest in sustainable agriculture, or small-scale farms that embrace humane and eco-friendly practices. Such operations are getting a boost from Community Supported Agriculture, a system that lets customers pay in advance for a weekly share of a nearby farm’s crop; the number of members participating in CSAs grew 50 percent between 2007 and 2009.
The Organic Consumer’s Association says it’s a matter of social justice, as well as peace, health and democracy. READ MORE HERE.
The best organic food is what’s grown closest to you. Many farms offer subscriptions for weekly baskets of produce. Check with your local farmers to see if they have this CSA service and then sign up! Take a look at this map here at Local Harvest to see where there’s a community farm near you.
At its roots sustainable farming benefits the local community and local economy. It also supports the environment by enriching the soil, protecting air and water quality, and minimizing energy consumption.
According to Sustainable Tables,…
Small, local farms are run by farmers who live on their land and work hard to preserve it. They protect open spaces by keeping land in agricultural use and preserve natural habitats by maintaining forest and wetlands. By being good stewards of the land, seeking out local markets, minimizing packaging, and harvesting food only when it is ready to consume, farmers can significantly reduce their environmental impact. In fact, studies show that sustainable agricultural practices can actually increase food production by up to 79%.
These are all very good reasons to make friends with your local farmers and forage for local food finds!