Posts Tagged ‘wine’

Wine discovery in the Côte Chalonnaise

Though I have been to the Côte Chalonnaise many times and have even written about the regional wines (the article was published by the Cave des Vignerons de Buxy after it appeared in Belgian magazine AWAY), there are still many treasures to be discovered in this rich wine producing region located between the Côte de Beaune to the north and the Mâconnais to the south. This became evident to me just a few months ago during our last trip to Buxy when we (unknowingly) rented the house of local vigneron, Laurent Cognard. An unexpected surprise which turned out to be one of the most delicious experiences — and perhaps the main highlight of our trip.
That first night when we met owner Perrine, she casually informed us there was a bottle of ‘her’ wine left in the fridge. With eyes wide and hardly able to contain my  delight, I smiled and said: “Oh, your own wine. Where are your vineyards?” It turns out that she and her husband, Mr. Cognard, are local winegrowers operating from Buxy. A chilled bottle of their 2013 Montagny 1e Cru waited for us in the fridge.
FullSizeRender (1)Tired after a ten-hour car trip from our hometown in the Netherlands, I decided it was best to leave that special gift for the following day. I wanted to taste it with all my senses, and at that moment, it would’ve been a total waste.
So the next evening we lit a fire, polished some glasses, popped the cork and took a sip of the beautifully aromatic and well-balanced Chardonnay. Minerally with a long, fresh and slightly saline finish. I suddenly envisioned drinking this with a plateau de fruits de mer — pure perfection!
Laurent Cognard’s first footsteps in the wine world were taken in 1997 when he purchased his first 0.68 hectares in Mercurey. At first, he had to have another job to support himself, but his hard work paid off because less than a decade later, in 2006, he was finally able to dedicate his life completely to winegrowing, following in his father’s footsteps. Today he owns approximately 10 hectares in Mercurey, Montagny-lès-Buxy and Bissey-sous-Cruchaud. No pesticides are used in the production of his wines and the harvest is completely manual. Quite an added bonus, in my opinion.
Besides his classic whites (some named after his children), he also offers a refreshingly clean Aligoté, an earthy Pinot Noir and a sparkling Crémant, to name a few. His vaulted cellars are found in the center of the village of Buxy, about a five-minute walk from where we stayed.
We couldn’t leave without purchasing a few bottles, of course.
FullSizeRender (2)If you’d like to ‘meet’ Mr. Cognard, before planning a visit to this wonderful region, have a look here:

 

 

Winter in France

gite en paradisSomewhere in the middle of January, I was looking through some cookbooks and recipe cards I had brought back from one of my trips through Bourgogne. Though we love France in the summer, a while ago we discovered there’s quite some magic to be found in French vineyards during winter. Driving past the bare vines and seeing all the hard work involved in the production of wine makes you appreciate the product even more. That’s why we love vacationing in Bourgogne around late February, especially in the Côte Chalonnaise, an area known for producing the ‘other’ Burgundy wines. Not as fancy as those in the Côte d’Or, but wonderful nonetheless. A few years ago I wrote an article about this wine region, and you can read it here. This is the region of Mercurey, Givry, Rully & Montagny. Names I’m sure will sound familiar to any wine lover.
While looking through some of the recipes cards (which I happened to get at the wine cave in Buxy), my daughter Kirstie caught glance of them and asked when we were going back. By Friday, I had booked the best house I could possiblly find in the village, and the countdown to the big day began!
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Pan-Bagnat (French Sandwich)

Pan-bagnatIn one of my previous posts, I promised you a variation of my pan-bagnat, a sandwich originating in Nice composed of bread ‘bathed’ in the ingredients mainly found in the popular salade niçoise. The recipe can be a major of source of debate. Which ingredients are traditional? How much dressing? Anchovies or no anchovies? Egg or no egg? But we won’t worry about that for now. We’ll just take the idea and give it any fanciful twist we like!
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Toasting Tuesday: Domaine De L’Amaurigue Rosé 2014

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