A taste of france

FRENCH WINES & CHEESES EVERYONE SHOULD TRY AT LEAST ONCE. CHEERS!

Dipping your tongue into the world of French wine can be intimidating. There are so many different types, regions, and varieties - but the unknown can be vast and exciting. The first thing to remember is to keep yourself open to new experiences, and don’t be afraid to ask questions! French wine is revered around the world, largely because many of the benchmark styles originated there, such as Champagne, Burgundy, or Bordeaux. France is also the origin of most international grape varieties that we see in the New World wine regions, like Cabernet Sauvignon, Merlot, Chardonnay, Pinot Noir, Syrah, Sauvignon Blanc. To fully understand French wine, you must understand its present, but also its past. Grapes are grown in almost every major region in France, and the culture, history, and techniques are incredibly nuanced. Some winemakers choose to honor their ancestors’ way of working in the vineyards, while others experiment with modern-day techniques, so there’s a wide variety to choose from. Like many places, wine varies by region in France. For example, in Alsace, whose area is diverse in soil types, there is more complexity and minerality in the wine. In Beaujolais, it´s all about the grape Gamay - lighter to medium-bodied red wines - with a little spice meant to be enjoyed young. You´ve also heard about the Burgundy region, where are established the world’s most prized wines, like Pinot Noir and Chardonnay. The drink of celebration, in Champagne, or the Rosé finesse, in Provence, enhances, even more, the impressive diversity of grapes. Now that you’re on the way to becoming an expert in French wines, here are some great bottles to start exploring the regions.

BLEU D’AUVERGNE FROM AQUITAINE

The Chateau de Durfort Corbieres vines grow in rocky schist soils in the craggy uplands of Languedoc-Roussillon. The wine has that typical, supremely gastronomic combination of ripe, intense spicy fruit flavors, sometimes sweet tannins, and a fresh acid core, which makes them irresistible with all the hearty rustic fare of autumn.

This wine is made by a family who has lived in the Burgundy region since the 18th century. For such a small area, the region boasts an astonishing variety of terroirs and produces recognizable wines with full personalities, mainly from two grape varieties: Pinot Noir and Chardonnay. Drink Louis Jadot as it’s the “forgotten grape of Burgundy.” Combining his in-depth knowledge of the Rhône terroirs, with a decades-long working relationship with numerous prestigious domains, Xavier Vignon has created wines of exceptional quality and character. As a specialist of the southern Rhône Valley, he rigorously selects wines that he blends and raises to create vintages of great passion and personality.

This vineyard is located in a region of Languedoc typically known for Cremants (sparkling wine) or sweet wine. But with this Chardonnay, you’ll taste how good a dry fermented wine can be. Carefully selected from vineyards spread over the 3 terroirs of the appellation, Les Belles Vignes delights with its precision and its regularity. It attaches the utmost importance to perfection in the vineyard and at the winery. Made with great care and attention to detail, Les Belles Vignes represents the best alliance of the three terroirs.

LOUIS JADOT COUVENT DES JACOBINS BOURGOGNE BLANC 2016 XAVIER VIGNON

LES MOUGEOTTES CHARDONNAY 2019

LA JASSE CASTEL 2017

This beautiful small Domaine is situated in the hillsides not far

from Montpellier, in the award-winning wine-growing region called Montpeyroux. It has its own Cru which means special terroir! La Jasse Castel has only 12 ha. planted with vines, spread around 7 parcels. Each parcel with a different grape variety, varying soils, and different orientation to the sun gives a different result in the fruit. The Chateau de Durfort Corbieres vines grow in rocky schist soils in the craggy uplands of Languedoc-Roussillon. The wine has that typical, supremely gastronomic combination of ripe, intense spicy fruit flavors, sometimes sweet tannins, and a fresh acid core, which makes them irresistible with all the hearty rustic fare of autumn.

CHATEAU CRÉMADE DE PROVENCE ROSE 2017

No wine is without the cheese. No tasting is complete without the perfect pairing of good wine with refined cheese. It became “fromage”, the well-known French term for cheese, around the beginning of the 13th century. The progress of our civilization is inextricably related to the history of cheese. Its creation first and foremost allowed folks to preserve the milk they produced. The discovery and usage of rennet, which allows the cheese to curdle more quickly, revolutionized cheese production throughout the Middle Ages. In the history of cheese, monks

CAMEMBERT FROM NORMANDIE

The Camembert cheese is a well-known French cheese. It is just as well-liked by both French and non-French people. It has the AOC mark, which attests to its authenticity and high quality. Even though some are manufactured from pasteurized milk, the cheese is created from unpasteurized cow’s milk. It belongs to the family of soft cheeses. It has a pale-white tint and a delicate, chalky feel. The rind of the cheese is designed to be eaten with it. Camembert is enjoyed by the French at any time of day with a glass of red wine and a baguette. It’s best to serve this one at room temperature. also had a significant influence. Monks in various parts of France, such as Munster, Maroilles, and Tête de Moines, created several dishes. Cheesemakers are currently engaged in a new battle. The AOC label, a French guarantee of quality recognized worldwide, was created in the twentieth century. AOC cheeses are cheeses that have been certified by the AOC. A designation given to a product from a certain country, area, or locale that possesses quality and qualities that are solely or mostly derived from the geographic context.

BLEU D’AUVERGNE

Blue d’Auvergne is a blue cheese invented by a farmer called Antoine Roussel in the 19th century. Pasteurized or unpasteurized cow’s milk is used to make it. It has a very smooth and creamy texture, but it also has a distinct odor. It’s great with endive salads, meat, and Fois Gras. Don’t be afraid to pair this strong-tasting cheese with some fruits, such as pears.

The Brie, like the camembert, is the progenitor of all soft cheeses. Brie is a soft cow’s milk cheese called for the French

area where it was developed. It has a pale tint with a faint bluish tinge and a white mold rind. King Charlemagne is the first to mention it in 774, followed by Robert II the Pious in 999, who was very concerned with its commerce. Several privileges were granted to Roquefort residents by Charles VI and again by Charles VII in the fifteenth century. Diderot, during the Age of Enlightenment, proclaims Roquefort as “lord of cheese.” The Roquefort basements are located in the Combalou plateau’s center, and the “fleurines” provide the necessary ventilation for the cheese’s growth.

The most renowned cheese in Burgundy was created by a Cistercian monastic community in Epoisses hamlet in the sixteenth century. They left the famed cheese recipe to the peasants of the valley before departing the land. The Epoisses grows in popularity, and it is served in the court of Louis XIV, as well as at Napoleon’s table, by the conclusion of the Former Regime. Epoisses is a soft, rind-washed cheese that has been partly washed in Marc de Bourgogne. There’s a reason why consumers and professionals alike agree that most of the best wines in the world come from France, when paired with a delicate cheese, the mouthwatering tasting experience is truly complete. While this is certainly a highly subjective statement, CovetED believes that some of the viticulture’s most fetishized terroirs

and most talented winemakers call this country home

BRIE DE MEAUX AND BRIE DE MELUN FROM REGION ÎLE-DE-FRANCE 2016 ROQUEFORT

EPOISSES FROM REGION BOURGOGNE