Visit the Castle Engarran for the weekend national parks & gardens [ August 30th, 2010 ] Posted in » wine tour
On the occasion of the weekend National parks and gardens on 5 and 6 June, the Castle of Engarran opened the doors of his 3-acre garden in the French fans. A walk inside the property where the resplendent beauty of his “madness” of the eighteenth century.
This visit was also an opportunity to explore the museum at this grape castle while tasting the delicious wines of the proposed by the castle.
The Engarran: symbol of Montpellier follies.
A folly is a wealthy suburban home craft. In the Engarran castle on a hill covered with vineyards, lies in its park, the Engarran, most feminine, the more baroque and best preserved of Montpellier follies.
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As a result of his classic ” School of Tasting “Pierre Casamayor explores in depth the possible alliances of 88 recipes. Each has a double page where we can find the recipe itself and usually four specific wines, ie for example, not a “Haut-Medoc” but a “Haut-Medoc, Chateau Malescasse 1995″ which he describes the tasting before the meal and the dish.
A delight to the senses in every way, the lavishly illustrated ‘In Tuscany’ is a celebration of life in this enchanting region of Italy. Here are photos to please the eye, recipes to tempt the tastebuds, but above all the prose of Frances Mayes and her poet husband, Ed; full of a vital and refreshing immediacy which never fails to capture the quintessence of this historic country. Whether it is a meal with friends, gathering olives or simply regarding the landscape, Mayes’ deft touch communicates effortlessly what she describes as ‘the turn of slow days in an ancient place’.
The book is two-sided: one side, you have in hand “looking dishes Wine” by David Cobbold and if you return the book, you have “Dish seeking wines of Pierre-Yves Chupin. This is an original way to introduce £ 2 (additional) in 1.
The idea behind this book is to involve the same wine at any meal, including dessert. It’s a good idea since this formula is perfectly adapted for eating small committee and because it frees itself and potential gaps in the sequence of different wines.
Revised. This is a Portuguese wine book by Richard Mayson. It is available from Hi Marketing, 33 Carver Road, London, United Kingdom, SE24 9LT.
Guido Van Imschoot is president of Professional Sommeliers Flemish. His intent with this book is to make us share his passion for wine and gastronomy. Taking advantage of its extensive experience in the field of wine and agreements, we will better understand how to approach wine and thus better appreciate them.
The book is organized into major sections: appetizer, starters, seafood, fish, poultry, veal, beef, pork, lamb, game, great food, cheese, desserts. In each section, foods are ordered not alphabetically but by similarity, the most common dishes usually come first. This mode of classification is very convenient to use, it is fairly easy to find something without even need to go through the index at the end of the book.