A Year of Wine : Wine and Food Blog

May 31 - Muscat Beaumes de Venise and Macaroons - Podcast

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May 30 - Condrieu and Tropical Bruschetta - Podcast

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May 22 - Graves and Shrimp Fritters - Podcast

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May 10 - Meursault and Swordfish - Podcast

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April 25 - Riddling and Langres - Podcast

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April 25 - Riddling and Langres

Langres

In the early 1800's, Champagne was not the limpid liquid we have come to love. Because the second fermentation occurs in the bottle, the dead yeast cells left the wine murky and cloudy. The lack of clarity in Champagne was highly objectionable to Madame Clicquot of Veuve-Clicquot fame. She found that by shaking the bottles and slowly turning them upside down, you could loosen the yeast sediment. The dead yeast would settle in the neck of the bottle and could be removed. This process is called riddling, and though once done by hand, machines now do all of the shaking. Next time you serve Champagne, make the experience complete by also serving Langres, a cheese from the same region. Langres has a strong smell and a firm texture that absolutely melts in your mouth. It is produced in small cylinders with slightly bulging sides and an intentional depression, called a cuvette, in the top. It is traditional to pour a little Champagne in the depression before serving. More than a meal, this is a memory.

April 23 - Bandol and Tapenade - Podcast

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April 20 - Hermitage (Syrah or Shiraz) and Angus Beef - Podcast

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