France’s Île de Beauté (Island of Beauty) lies one hundred miles south of France’s Côte-d’Azur and just over fifty miles west of Tuscany. This wildly majestic island enjoys some of the hottest, driest conditions in all of France (it holds the record for the most annual sunshine), and is where the Greeks first cultivated vines back in the 6th Century BCE. Despite this long history of production, it was not until the 1960s, when a horde of skilled wine-makers fled Algeria (the so-called French pieds noirs) for Corsica, that it became known for wines of quality of distinction.
Archive for the ‘France’ Category
Posted in France, Producer Profile, Wine, tagged Ajaccio, Alain Courrèges, Corsica, Domaine de Vaccelli, fall, food, Lamb Chops, Maquis, Meadowood Farms, red wine, Sciaccarellu, Wine on October 30, 2014 | Leave a Comment »
Posted in France, Wine, tagged Agly Valley, Carignan, Clot de l'Origine, food, France, French wine, Grenache, Languedoc, Marc Barriot, Roussillon, schist, Soif de Plaisir, Syrah, whole cluster fermentation, Wine on October 9, 2014 | Leave a Comment »
Southwest of the Languedoc lies Roussillon, a region that has too often been reduced to mere suffix. Roussillon stretches from the river Aude in the north to the border of Catalonia in the South. In the West, the snow-capped Pyrenées rise above 2500m in places, with the jagged peaks of Pic du Canigou at 2,786m (9.140ft) above sea level. A sharp descent eastward brings you to back to the stifling heat of the Mediterranean coastline, where Vin Doux Naturels reign supreme. Roussillon is primarily known for these wines, which are made from partially-fermented grape juice that is fortified with alcohol before it fully becomes wine. Made from the most common regional varietal, Grenache (whether is be Noir, Gris, or Blanc) , these aperitif “wines” benefit from early ripening fruit in some of the hottest, driest vineyards in all of France. Overall Roussillon produces 90% of all French Vin Doux Naturel, the most famous of which is Banyuls, made in the southeasternmost corner of the region. In Banyuls-sur-Mer, Grenache grapes are grown on steeply-terraced schist slopes, allowed to shrivel on the vine, fermented, fortified, and aged in barrel for years at a time at which point they can achieve a depth comparable to vintage port.
Posted in France, Wine, tagged biodynamic wine, Couronne de Touraine, Galet du Cher, Grolleau, Loire Valley, organic wine, Pascal Pibaleau, rosé, Selles sur Cher, Valençay on September 18, 2014 | Leave a Comment »
Close to the town of Tours in the heart of the Loire Valley, Domaine Pibaleau sits nestled between two of the region’s historic Châteaux: Azay-le-Rideau and Langeais. The 12 hectare Domaine Pibaleau has been family owned and operated since 1886. Here Chenin Blanc, Gamay, Cabernet Franc and Grolleau are grown on organically farmed sandy-clay soil near the banks of the river L’Indre. Domaine Pibaleau has organic certification, and they work according to biodynamic principles.
Posted in Cheese, France, Switzerland, Travelogues, tagged Cheese, Comté, food, Fort Saint Antoine, Fromageries Marcel Petite, Gruyère Alpage, Gruyere, Marcel Petite, Switzerland on July 9, 2014 | 2 Comments »
We knew it would be a fast trip, and the time spent waiting for our flight in the Newark airport did not make it any easier. Switzerland was calling and we could not have been any more prepared (and less ready) for what we were going to experience.
We landed in Geneva and made haste to the Jura region of France for a brief stop at Marcel Petite’s famed aging rooms at Fort Sant Antoine. As always, visiting Claude and the crew to taste and pick our wheels of Comté was a resounding success. The Comté offered to us was as spectacular as ever and we were introduced to new fruitières* with all new flavor profiles. This means in a few months, our customers will also be introduced to these new flavors. Exciting, but I digress…
Reuilly is a wine growing appellation in the eastern Loire Valley, not far from Sancerre. The three main grapes grown there are Sauvignon Blanc, Pinot Noir, and a tiny amount of Pinot Gris (also known as Pinot Grigio). Pinot Gris is a sub-clone of Pinot Noir that has a very pale, blueish-grey skin. Much of the soil in Reuilly consists of Kimmeridgian marl, a type of limestone perfect for the production of aromatic, delicate wines.
Domaine de Reuilly is a 17 hectare organic estate in the heart of this commune. Denis Jamain’s grandfather first planted vines here in 1935, when he also purchased a small parcel in the local forest. Denis has been managing the estate since 1990 and has the luck of being able to select oak trees from his grandfather’s forest to be made into barrels for aging his own wines! (more…)
All cheesemongers on our counters hear a tremendous amount about Fort Saint Antoine where Marcel Petite ages their finest wheels – it is a storied and highly respected place for us – where Philippe Goux, General Manager, and Claude Querry, Chef de Cave, bring wheels of this extraordinary mountain cheese to its full potential. Here are a few photos from my first visit – a very special experience for me as a cheesemonger and cheese lover. (please click on one of the photos to open the slideshow)
One of the great perks of working at Formaggio Kitchen is the opportunity to travel around the world in search of delicious foods. Ihsan and Valerie Gurdal, owners of the Formaggio Kitchen family of shops, feel strongly that being on the ground to meet with farmers, affineurs and food producers is the best way to find the most delicious goodies to stock our shelves and fill our cheese cases. That philosophy has yielded and continues to yield marvelously tasty results! (more…)