1. French Wine And Food
If you are looking for fine French wine and food, consider the Beaujolais region of southeastern France. You may find a
bargain, and I hope that you'll have fun on this fact-filled wine education tour in which we review a local white
Beaujolais wine.
Among France's eleven wine-growing regions Beaujolais perhaps
surprisingly ranks number eight in total acreage devoted to the grape.
However, it is one of the best-known wine regions to a large degree
because of the enormously successful Beaujolais Nouveau marketing
campaign. I review Beaujolais Nouveau wine in a companion article in
this series.
Beaujolais wine is usually, but not always, red. Beaujolais white wine
comes from a variety of grapes including Chardonnay as in the wine
reviewed below, Pinot Blanc, Pinot Gris, and Aligoté.
There are no cities in the entire region so tourists will have to be
satisfied with the 14 mile (23 kilometer) Beaujolais wine route and its villages. Most of them are. This wine route is
home to nine of the Beaujolais grands crus including Chiroubles, reviewed in a companion article.
Not far from the wine route is Villars-les-Dombes (population four thousand) with an excellent bird sanctuary, including
four hundred species of birds. Continue south to the medieval walled town of Pérouges (population about one
thousand) on a hilltop. This town was the setting for the movie The Three Musketeers.
Yellow-green color with hints of gold. Fine and fruity on the nose, this wine shows aromas of quince and small yellow
plum with some floral nuances. A very pleasant wine with a long finish. Serve chilled with hors d'oeuvres, grilled
seafood, cold-cuts, poultry with light cream sauce and cold pasta salads. And now for the review.
Lobster with the hull with tomato confits and the yellow wine
Ingredients:
20 medallions of salmon royal net 2 mm thickness smoked
4 handles of mixed green salad well washed and drained (failing this,
a mixture of trévise, endive, curly, lamb's lettuce) 200 G of button
mushrooms quite white half-compartments in sticks
1 beautiful leek white cut in filaments and fried
1/2 yellow lemon(cuisson langoustine glacée)
2 C. with soup of burnet marinated in the oil of walnut (failing this, coriandre chopped) Vinaigrette with the walnut oil:
1 C. with walnut oil soup
2 C. with peanut oil soup
1 C.
Method:
Put to cook lobster, then peel it. Cut vegetables in good mouth (i.e. some 2 cm length sticks), then let cook them. Lay out
a small bouquet of salad mixed at the top of the plate. Mix vegetables good mouth, then lay out them in the middle of
the plate. Divide lobster in two, then still of them two. Envisage 1/2 lobster by anybody. Add the grip of lobster. Mix all
the trimming with vinaigrette.