Guidelines, guaranteed to delight any cork dork or curd nerd: To make cheese and wine pairing easy, I turn to these time-tested Specialty shops even major grocers offer classics including Brie and Today, trained cheesemongers tend fresh international cheeses at Into macaroni and spritzed from an aerosol can. In 1969, astronaut Buzz Aldrin brought communion wine to the moon.īut pairing wine and food isn't as easy as it used to be. Humankind throughout the known and partially into the unknown universe: The first production in about 6,000 B.C., the pair has followed Call it our primal culinary instinct.Ĭheese and wine are our oldest food and drink. Wine and cheese are a guaranteed hit at any gathering, and APA style: Wine with cheese: A classic match made in heaven.Wine with cheese: A classic match made in heaven." Retrieved from MLA style: "Wine with cheese: A classic match made in heaven." The Free Library.For those after a more delicate red, the Loire Valley’s Cabernet Franc maintains a loyal line of followers. Southern Rhône’s Grenache-based blends easily charm most any wine enthusiast. Syrah makes its home in the Northern Rhône where a continental climate and steep hillside vineyards create some of the best in the world. In the south, the long and narrow Rhône River Valley produces full-bodied, flavorful reds. The region’s mild, maritime climate and gravel-heavy soils are perfect for the production of highly structured, cellar-worthy red wines. A powerhouse producer of red wines based on Cabernet Sauvignon and Merlot, Bordeaux sits on France’s western side, separated from the Atlantic Ocean by a coastal pine forest. Famous for their elegance, grace and longevity, the red wines of France come in a variety of styles.īurgundy claims some of the most desirable vineyard real estate on the planet and remains a source of the world’s most coveted Pinot noir. Setting the standards for red wine production worldwide, France holds rank as the source of the world’s most popular red grape varieties. White wines are made from only a light pressing of first run juice and vinified in stainless steel tanks with strict temperature control to maintain a balance of ripe fruit and freshness. The malolactic fermentation and ageing take place partly in oak barrels but mostly in cements tanks. The fermentations extend 3 to 4 weeks with a slow progressive increase in temperature to extract a very fine tannin structure. Reds are vinified in small 50 HL cement tanks or stainless steel, at low temperature to achieve a long maceration and two gentle pump overs daily, with additional manual punch downs if necessary. Employing careful vineyard management, low yields and late harvesting, Pichon hand-harvests and destems all of the fruit. And because of the Mistral that sweeps up from the hills below, fruit is less susceptible to rot and disease, providing and ideal environment for organic viticulture. The micro-climate Anne Pichon’s vineyard is dry, with cool, manually tilled soils that retain moisture when it rains. The wines themselves are named “Sauvage” inspired by the Pichons’ respect for and attachment to nature. Edward along with her sister-in-law Véronique who manages the commercial affairs. Today, Anne produces no more than 40 barrels of wine for T. The began to resurrect a defunct Domaine called Murmurium, meaning “the buzzing song of bees.” And while the 15 hectare vineyard was in poor shape, the site was properly organic for many years leading up to Anne and Marc’s stewardship. Anne Pichon and her late husband, Marc Pichon, started an agrarian-bohemian life together in the 1990’s when they moved into an abandoned farm house at the base of Mont Ventoux.
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