A conversation about the Loire Valley

I am so excited!  This Tuesday, I start a 6 week teaching endeavor that I have dreamed of doing for a long time.  I will be teaching wine at the famed Alliance Française.  Alliance Francais was founded in Paris in 1883, and has the largest network of French language and cultural centers around the world.  "Alliance Française is dedicated to promoting French languages and cultures and fostering intellectual and artistic exchanges between the French-speaking world and local communities". 
I was at a wine function and met the marketing director of the Atlanta chapter.  We started a conversation about wine and the rest is history, or should I say destiny.  My first class will be conversing about the Loire wine region.  I say conversing because my classes are unpretentious, intimidating, and relaxing.  I feel the best way to learn about wine is to talk about it.  I and the class will talk about the region, about the wines of the region and what makes the region and wines so special.   Not a lot of people don't know about the Loire Valley and its wines.  Actually that may not be true.  Have you ever heard of Pouilly Fume or Vouvray or Sancerre?  These are wines of the Loire Valley.  The Loire is one of the largest and diverse wine regions of France.  Four distinct districts; Nantes, Anjou-Saumur, Touraine, and Centre Vineyards produce wine from over 70 different appellations.  Grape varieties include Chenin Blanc, Sauvignon Blanc, Cabernet Franc and Gamay.  The class and I will have quite a lot to talk about and a lot of wine tasting to do.  I think that's what I'm most excited about...information sharing that enhnaces and brings people one step closer to living the wine life!  A great producer of Loire Valley Wines is Barton & Guestier.  For a taste of the region, try a bottle of Vouvray (Chenin Blanc) with spicy Chinese or just sitting with friends on the patio.

enjoy

All things French

I truly believe I must have been French in a past life. I say this because I have engulfed myself with all things French....French wines (they're my favorite), French lessons through Alliance Francaise, French magazines, French foods, studying about French culture, and I've even begun listening to older movies in French. My all time favorite movie is Baby Boom with Diane Keaton, circa 1987. The movie Baby Boom was the catalyst for me starting my own business. Now, I've gone through several businesses throughout my life; interior design, pillow making, and even catering. All in an effort to find my true passion. They have all been spiracle in leading me to wine; wine consulting, wine gelee, consumer wine education.....The European Wine Table. When I started the company I didn't realize how much the French culture meant to me and the importance it played in my mission in life. And, after witnessing all of the frenchy things I'm into now, my business tag line "food, wine, family and friends...what could be better?" renews what I set out to do from its inception....educate people about wine, so that they can incorporate it into their everyday lives. You know what I think?...I think our passion is predestined and that there are many paths that we can take to get there. I kind of like the path I'm on.....tasting, writing and talking about wine for a living, how cool is that? The wine in the picture is L' Authentique...how fitting.....now if you can find this wine (I found it at Trader Joe's) have it with this French Roast Pork recipe.

a bientot (see you soon)!

Hallah for Challah

Bread is one of life's great discoveries. If I had the choice of just one food to eat it would be bread. So many varieties to choose from...Crusty French, French Sourdough, Rustic Italian, Focaccia.....and all of the others, including glorious Challah.  My favorite breakfast is European butter slattered Challah with a cup of Italian Roast (such pleasure in the morning should be outlawed). I have Challah spread with goat cheese and wine gelee together with a glass of Alsace Pinot Gris, on some evenings (another heavenly moment). Upon noticing how singular my pleasure with Challah has been, I decided to find an equally pleasurable way to share it with my family.....Challah bread French Toast! I pulled out a recipe and  this morning my family enjoyed the delectable pleasure of this thick, buttery, melt in their mouth sensation, patted with European butter and drizzled with maple syrup. I could see the pleasure in their faces.  They too have experience what I have been experiencing for years....epicurean enjoyment!  Life should be full of those.  Here's the recipe complements of  Food & Wine.   Italian Processo or Spanish Cava goes well with this delight....you know I had to pair it with some type of wine:)

Enjoy


PAIN PERDU

Ingredients


2 large eggs

2 tablespoons sugar

2 teaspoons pure vanilla extract

Pinch of salt

3/4 cup milk

Four 3/4-inch-thick slices of brioche or challah

1/2 cup (2 ounces) blanched whole almonds, coarsely chopped

2 tablespoons unsalted butter

Whipped cream, for serving (optional)

Directions

1.  Make the Pain Perdu: In a shallow dish large enough to hold the brioche in a single layer, whisk together the eggs, sugar, vanilla and salt, then whisk in the milk. Add the brioche to the dish and turn to coat, then let the brioche soak for 10 minutes.

2.  Place the almonds in a shallow bowl. Melt the butter in a large nonstick skillet. Dip 1 side of each slice of brioche into the almonds and add to the skillet, nut side down. Cook over moderate heat until the almonds are golden brown, about 3 minutes. Flip the brioche slices and cook until browned on the second side, about 3 minutes longer. Transfer the pain perdu to 4 plates, spoon the strawberries on top and serve. Pass the whipped cream at the table

Ayons la nourriture et le vin (Let's have food and wine)

I'm taking French, if you haven't noticed already. What a wonderful and elegant language. "Let's have food and wine" could possibly be the French motto. I know it's mine. The French in my opinion have paved the way for us to learn from; food pleasure awareness, the ways of vine growing and wine making and mostly exhibiting the care freeness and subtle passion for life that we all could emulate. True, our infrastructure here in the U.S. is not set up with high speed rail lines, making is easier to go from culture to culture, as in Europe. But we are making strides in that direction and can travel by car to experience history from the tip of Boston to the end of the state of Virginia. We can experience our Southern culture from there to the shores of Savannah. To the west of that, is Creole in New Orleans...culture goes on and on in the U.S. It too needs to be embraced and appreciated. And although the French have thousands of years of viticulture behind them, our young vineyards are making strides in the right direction, producing vibrant fruit laddened wines that make us a wine force that will not be denied. Food pleasure awareness and subtle passion for life should be universal. The next time you are eating something wonderful like an omelet, really notice the omelet, actually taste and feel the cheesy softness. The same can be applied to wine. Taste and smell the earthiness in a Pinot Noir. Incorporating full awareness makes all that we do more pleasurable, in kind, incorporating a care freeness that can be contagious to the people around you. So in thanking the French I'm going to tie on my favorite apron, invite a few friends over, and bid a finale "a bientot" (see you soon) to winter. I'm going to make Beef Stew in Red Wine and pair it with a fabulous Pinot Noir from Burgundy, Bouchard Pere & Fils Bourgogne Pinot Noir 2005...look for the review in Vintage Cronicle.

a beintot (see you soon)  pronounced (a bee en toe).....who would have thought!