Skip to content

Posts tagged ‘French wine’

No. 351: Summer Drinks

Even though I only have two weeks left before I have to leave my beloved France, I am still trying to squeeze out every last bit of everything from everything I do. To paraphrase DuBose Heyward and George Gershwin,  “It is summertime and the drinking is easy,” or something like that. Besides being refreshing, these dandies are keeping the panic attacks at bay as we host our last visitors and I try to get through my ever-growing to-do list. Santé!

kir royale with some of my very favorite people...Kir royale. Pour 3 teaspoons (15ml) creme de cassis into each champagne flute. Top with champagne and serve immediately. Creme de cassis is a blood-red sweet liqueur made from blackcurrants.

…kir royale with some of my very favorite people…

kir_royale.jpg

Pour 3 teaspoons (15ml) creme de cassis into each champagne flute; top with champagne and serve immediately; creme de cassis is a blood-red sweet liqueur made from blackcurrants…

rosé is always a good idea…

beer plus lemonade…quite refreshing...

…panaché…beer plus lemonade…the perfect thirst quencher…

champagne or crémant, you can’t go wrong…

prosecco…bien sûr!

…prosecco…naturalmente…

…et citron and pamplemousse pressés are the best cure for a hot summer’s day!

Qu’aimez-vous de boire quand il fait chaud?

sunshine.jpg

Vocabulaire:

Qu’aimez-vous de boire quand il fait chaud? What do you like to drink when it is hot?

No. 326: French Doors

provence_door4.jpg

provence_door5.jpg

provence_door6.jpg

door_provence9.jpg

door_provence.jpg

provence_france8.jpg

No. 181-182: Reims and Champagne Country

The other day, we made a quick trip to the city of Reims (pronounced ““rINce”—sort of rhymes with a nasally “France”) on our way to the Champagne region.

According to legend, Reims, 80 miles northeast of Paris, was founded by those naughty Roman brothers, Remus and Romulus, and houses some impressive Roman artifacts. Whether or not the brothers as founding fathers is true, Reims has always been an important city for the French monarchy, its beautiful cathedral could be called the Westminster Abbey of France. Not only was this historic cathedral the site of 25 royal coronations, it is also a glorious example of Gothic architecture.

reims-cathedral.jpg

Unfortunately it sustained terrible damage during WWI and was further damaged during WWII. Thankfully it has been restored (no small thanks to John D. Rockefeller) to all its splendor. In addition to housing an amazing original rose window (dating from 1255), it also holds a luminous set of Marc Chagall’s stained-glass windows.The windows are dazzling and the church a welcoming spiritual home for believers and non-believers alike.

chagall-windows-reins. jpg

Reims is also famous for its red schoolhouse which now houses the Museum of Surrender (Musée de la Reddition). It was here that on May 7, 1945 at 2:41 in the wee hours of the morning, the Germans under General Jodl surrendered unconditionally to General Eisenhower, ending World War II in Europe. This fascinating museum houses photographs, press clippings, relics, and a good film detailing the last days of the war in France. The small signing room remains exactly as it was on that day in May and is exceptionally moving to see.

nazi-surrender-room-reims.jpg

From Reims we headed to the countryside on an arduous trek (someone had to do it) to learn the ins-and-outs of the journey champagne makes from grapevine to glass.

champagne-france.jpg

As you know, champagne gets its name from the region in France of the same name: a strictly defined area encompassing 634 villages in five different départaments. What you might not know is that during the Middle Ages, church wine used for the Eucharist was one decidedly sought after commodity. As luck would have it, the English preferred the “light and crisp” wines made in the Champagne region. Their high demand and the low supply led to the continued cultivation of grapes in the region, which with new techniques, eventually evolved into our favorite apéritif. Although the first sparkling wines were produced near Carcassonne, France, when the “sparkling” technique was applied to Champagne’s wines in the 1700s, champagne as we know it was born.

In our quest to appreciate and sample champagne, we toured both swanky champagne houses and homey and relaxed estates. In the name of research, we burrowed hundreds of metres below ground into the dark and chilly caves and listened to several Chef de Cave explain what makes champagne, champagne. Personally, I found the champagne making process fascinating and instructive. The tasting wasn’t so bad either.

I now understand why champagne is so expensive (the double fermentation process and a minimum of 2-years ageing) and the historic and climatic reasons that the grapes are grown in the Champagne region.

Next stop, Chablis…

 

Vocabulaire

Chef de Cave: The cellarmaster, who is typically the person in charge of the winemaking team. In the New World this person might be called a “winemaker”, but in many champagne houses the winemaking team is large, involving multiple winemakers, and the chef de cave is the one who heads the group and provides overall direction.