Loire region (Sologne) - Sweet red wine - 750ml bottle
In the dark corners of his cave slept, for at least 8 years for the youngest, marcs and fines. A “Marc” is a liquor obtained by distilling the pomace produced in wine pressing. Generally, the distillation is maintained until a high alcohol content is acheived. While aging, this liquor obtains a characteristic taste of raisins with a hint of leather. In Italy or California, this alcohol is called “grappa”. A “Fine” is generally an alcohol obtained by distillation of wine, dregs or light distilled rape wines. Claude Courtois, insatiably curious, dug up some grape seeds while cleaning out his ditches and grew grapes that ressembled nothing he had seen before. We thus can’t tell you the name or varietal of these grapes because even the creator himself doesn’t know! Hoping to promote these alcohols, Mr. Courtois created this fortified wine combining non-fermented dregs with liquor. To this we add eau de vie to reach 17% alcohol. Then, we add 1 litre of eau de vie of 50% alcohol to 1 litre of grape juice to obtain a fortified wine of 25% alcohol content. Fans of wine/chocolate combinations, you have here an excellent choice with flavours of plums, hay, raspberry, spices … these eau de vie obviously have a pleasant scent, light with an aromatic complexity. If you like a good eau de vie, try this wine! You can amuse yourself by testing for the various tastes and scents produced; chocolate custard, blue veined cheese, foie gras, various cakes, nutella crepes, asian sweet and sour…
Drink very fresh in the coming 50 years. As an added bonus, it keeps well opened for some time. In short, a marvel…
Grape juice grown in organic culture, Déméter certification.
Search Claude Courtois on this excellent site http://www.raffaelebonivento.com/vignerons/
The disappearance of a serial eater
Hello,
Today, no recipes, jokes or wines. Instead, a story. A true, englightening and troubling story. That of Pascal Henry, Genevan messenger and amateur gourmet, who left at the start of last may for an immense and improbable gastronomic journey with a mysterious conclusion.
The challenge: eat in all 68 three-star restauraunts in the world listed in the Michelin Guide, in 68 days. From Japan to Britan, through France and the United States. Every night a sumptuous feast. He carefully prepared his plan, two years in the making. He had saved enough money for the trip. He had reserved his tables, flights, and rental cars.
The marathon started the 5th of may 2008, at Paul Bocuse’s, who takes the globe trotter under his wing. Paul, amused by the challenge, offered Henry a log book, where he copied by hand the meal eaten there. He then informed his culinary colleauges of the upcoming arrival of the wandering Genevan.
Everything proceeds as planned, all the way until the 40th restaurant listed: El Bulli à Rosas. The date is the 12th of June. Pascal Henry eats his meal alone. Then, around 15 past midnight, leaves his table announcing that he will return shortly. Nobody has seen him since. He left his hat and Bocuse’s notebook on the table. At 5 in the morning the restaurant manager called the police, who have been looking for him since. Henry vanished into thin air - he did not honour any of his subsequent reservations, nor did he return to work the 15th of June as expected.
Crime? Depression? Accident?
A culinary tragedy.
From Paperblog
A lovely surprise this month - We invite you to follow the link http://soytuaire.labuat.com/ to discover the passionate voice of Labuat and this fantastic site full of poetry.