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Welcome to delicious Destinations, a GourmetStation blog. Through the charater of T.Alexander and occasional real-life guests, our aim is to share with you light-hearted fun ideas about food, gift giving, entertaining and culture. At the same time we would love you hear from you. Please share your experiences from home or abroad.

French Wines For Bastille Day By Susan Anderson


Posted: June 27, 2005
by: Susan Anderson

Susan Anderson is back!  We received many emails in support of bringing Susan back as a regular wine consultant to Delicious Destinations. If you have any party plans in celebration of Bastille Day, we hope you will benefit from Susan's excellent recommendations.

Susan Anderson:  Many of my favorite dining adventure’s were spent in small restaurants outside of Paris beginning around noon, at times lasting into late afternoon. As I reviewed the French style cuisine being offered for the summer, my mind started wandering back to the four hour meals and some wonderful food and wine matches. Oh, to be there now.

French_wine_puzzle_2 The Parisian appetizer selections would be great to serve at a Bastille Day Party.  I would serve Hugel “Gentil” as my white wine choice. “Gentil” is a blend of the noble grape varieties Gewurztraminer, Muscat, Pinot Gris, Riesling and Sylvaner from Alsace. This traditional blend of wine is the house white of many restaurants in Alsace. It is very versatile and refreshing and can be drunk as an aperitif or with food.

As for red, I would serve Louis Jadot or Georges Dubouef Beaujolais Villages. Soft and fruity with spicy undertones, it tastes best slightly chilled. Both “Gentil” and the Beaujolais are perfect for a hot summer evening and are moderately priced for a party.

To set the mood, put Edith Piaf, Jacquel Brel or a Charles Aznavour compact disc in the player.

The soup and entrée courses in the four course menu are a perfect match for Burgundy.  A white Meursault (Chardonnay) or a red from Beaune (Pinot Noir) would work equally well. Match the wine to you or your dinner partner’s preference of red or white.  Or I like to try courses with both a white and a red wine. I think you’ll be intrigued with how differently and how well each wine works with the soup and entrée.

As we leisurely move into the dessert course, I’m thinking Sauterne for the Amaretto Cheesecake. In the three course menu with the Chocolate Raspberry Torte my choice is Banyuls, a natural with chocolate and raspberry. Banyuls is a vin doux naturel from the Cotes du Roussillon district . Banyuls is considered one of the best French fortified wines and may be compared to a light version of port.  Domaine du Mas Blanc Banyuls is the most available choice and a good one.


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