Visit the Castle Engarran for the weekend national parks & gardens [ August 30th, 2010 ] Posted in » wine tour

castle-engarranOn 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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The book as a gift millionaire: Living with Wine

Gathered to break into his cottage in Redin home library on 1000 volumes? Do not hurry. Home Library - Now mauvais ton, and Bonton - it zakolbasit a media room, home gym or a cozy cave as inscribed in the interior of high-tech cellar. At the 1000 bottles. The journalist from Connecticut, Samantha Nestor (Samantha Nestor) recently released a book on design, 30 private wine cellars outstanding wine collectors the United States. From the tiny cellars yutyaschihsya under the stairs on the second floor, from the collections protected as Chase Manhattan Bank.

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August 10th, 2010 | Leave a Comment

“School Alliances - Wine and food” by Pierre Casamayor

liv0013As 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.
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June 8th, 2010 | Leave a Comment

In Tuscany by Frances Mayes with Edward Mayes

Photography by Bob Krist

intuscanyA 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’.
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May 24th, 2010 | Leave a Comment

Caves Cooperatives in Languedoc Roussillon (Collective)

Among the French wine regions, the Languedoc-Roussillon offers the highest density of cooperative cellars. For hundreds, they are born, mostly in the inter-war years, the need to overcome the domination of trading and equip itself to winemaking performance. Published on the initiative of the Regional Council, the book paints a picture of that heritage is part of the soul of this region.
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May 22nd, 2010 | Leave a Comment

Book review:”A Taste of Champagne: by Francois Martin

A Taste of Champagne is a small booklet of 80 pages of text that offers a first approach of champagne, to better understand and appreciate.

Francis Martin discusses successively the methods of preparation, types of champagne, the geographical boundaries, tasting (with a list of flavors), counseling service, the major types of houses and brand of champagne. A glossary provided fairly closed this little book with the acronyms houses (RM, NM … etc.)
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May 22nd, 2010 | Leave a Comment

Vino looks flat … Plat seeks wines … “David Cobbold & Pierre-Yves Chupin

liv0220The 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.

In the “Wine looks flat”, all titles are reviewed, in alphabetical order, many of them linking to a fairly homogeneous group: for example, red anjou, Medoc, …
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May 10th, 2010 | Leave a Comment

A Single Wine, from appetizer to dessert” of Evelyn Malnic & Odile Pontillo

liv0195The 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.

70 types of wines are reviewed with, on the first page, an overview of the wine (because of name, service boards, tasting notes, agreements with the food and wine ideas peers) and on the page facing it, a detailed menu complete with a recipe (usually the main course) and a second proposal for a menu in a different style. Comments on wine tasting each dish come to form a truly remarkable addition to this set. These comments are highly instructive and makes the book quite unique.
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May 8th, 2010 | Leave a Comment

Portugal’s Wines & Wine Makers

portugalwinesRevised. This is a Portuguese wine book by Richard Mayson. It is available from Hi Marketing, 33 Carver Road, London, United Kingdom, SE24 9LT.

Richard Mayson is clear-headed ….he gives a fair, up-to-date and highly readable survey of one of wine’s most exciting frontiers - Hugh Johnson wrote in the foreword for the revised edition.

May 6th, 2010 | Leave a Comment

Book review: “Taste” of Gido Van Imschoot

vinGuido 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.
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May 5th, 2010 | Leave a Comment

Book review:”The wine at dinner, the best agreements” by Jacques-Louis Delpal

Jacques-Louis Delpal tirelessly to improve his excellent book on the agreements and the new edition at a very affordable price appears to be particularly inviting and pleasant to use.

liv0267The 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.
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May 4th, 2010 | Leave a Comment

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