We hosted, what turned out for us, to be quite an interesting dinner last night. Feeling guilty about being invited by various French friends to their houses over the last year or so, we decided to return invites to the most pressing three couples. In no particular order, the first couple was Gilles and Odile. We have two very good, Hachette rated, winemakers in the village and he is one of them. His Pouges wines, both red and white, are legendary around here and he also makes a vin de table which he sells at about 20 euros a bottle. Jean Francis and Marie Helene are a lovely couple and have invited us over the years to their annual summer picnic. He runs a very successful terrassement business and, last but not, least Alain and Christian. He is the local village artist. I can't say that we weren't nervous. Whilst we know and like them all, we had no idea whether they liked each other. Ours is a small village and goodness knows what enmities bubble beneath the surface but there was no hint of tension and everyone seemed to get on really well. One man admitted to being an anarchist, another a collector of the most mundane artifacts and the third said very little, but attempted the wine drinking record. He turned out to be fussiest drinker amongst us all. Naturally I served Gilles' wine, not wanting to offend him by serving his competitors and, as the night went on, I brought out some Baubiac from Quissac. This was also well received. It was a good night spoilt only by the fact that they all spoke French. Drinking and concentrating at the same time doesn't half tax the brain!
The French have a bad attitude towards English food (or food cooked by English people), earned no doubt by travelling through the UK as poor students in the 60's and 70's. Anyway, Jan put that right. A smoked fish and spinach starter, couscous with a lamb tagine (who said she can't cook English food?), salad, cheeses and two great puddings got them reassessing their opinions.
The French have a bad attitude towards English food (or food cooked by English people), earned no doubt by travelling through the UK as poor students in the 60's and 70's. Anyway, Jan put that right. A smoked fish and spinach starter, couscous with a lamb tagine (who said she can't cook English food?), salad, cheeses and two great puddings got them reassessing their opinions.
1 comment:
loved the article- no substitute for Englsih humour! Keep an eye out for one of my newest discoveries- a fab white wine called Picpoul de Pinet. Here is an article that I have had published on the wine:
Picpoul- the little known wine with a great future
This rare little gem of a white wine can be found in the Languedoc, France. Its full name is Picpoul de Pinet. Situated on a limestone plateau, the vineyards of Picpoul overlook the oyster and mussel-farming centre of the Thau lagoon. The white wine is made from a single Piquepoul grape variety and is a light acidic wine, with floral and citrus fruit aromas, which render it an ideal accompaniment to seafood. The AOC Coteaux du Languedoc: Picpoul de Pinet classification applies only to white wines.
Picpoul is a rare, ancient French grape that thrives in the coastal sands near Sète in the Languedoc, by the Mediterranean Sea. Its blend of refreshing acidity and aromatic fruit flavors of citrus and peach, make it a fantastic, full-bodied wine to enjoy with food. It is particularly well suited to seafood because it has more floral flavors than a mineral wine, like a Sancerre. Unlike Voignier, another rare French white grape, Picpoul has not yet been exported much and is consumed almost exclusively by the locals and tourists who vacation in the area.
This clear, light-gold wine breathes appetizing aromas of peaches, juicy and fresh, with a back note of lemon-lime. Crisp and tart, white-fruit flavors and lemon-squirt acidity are fresh and cleansing in a very long finish. Not overly complex but bright and appealing, it's a first-rate seafood wine. It has been called the Muscadet of the south of France. It is the wine that is usually served with oysters that can be found along the coasts of the Languedoc.
Serve very cool between 6 and 8°C to accompany all seafood, shellfish and fish. It can also be served as an aperitif, either alone or with a touch of crème de cassis (blackcurrant) or crème de mûre (blackberry).
Picpoul Blanc (also spelled Piquepoul Blanc) is one of the lesser-known Rhône varietals. It is one of the thirteen permitted varietals in Châteauneuf-du-Pape, where it is used primarily as a blending component to take advantage of its acidity. Like the better known Grenache and Pinot, Picpoul has red, white and pink variants, though Picpoul Noir and Picpoul Gris are very rare. Literally translating to “lip stinger”, Picpoul Blanc produces wines known in France for their bright acidity, minerality, and clean lemony flavor.
Most scholars believe Picpoul is native to the Languedoc region of Southern France, where it is still found today. Records from the early 17th century indicate that it was blended with Clairette (another white Rhône varietal) to form the popular sweet Picardan wine (not to be confused with the Chateauneuf du Pape varietal of the same name), which was exported by Dutch wine traders from Languedoc throughout Northern Europe in the 17th and 18th centuries. After the phylloxera invasion at the end of the 19th century, Picpoul was not widely replanted. Today it is best known from Picpoul de Pine, the crisp light green wine of the Pinet Region in the Côteaux de Languedoc.
So, when you are next in the Languedoc, or looking for wines in your Wine merchant’s store, take a serious look at wines from Picpoul. You will not be disappointed!
Further info on http://www.wine-food-languedoc.com
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