Gastronomic Diary of France and Provence
On a beautiful day in Aix-en-Provence, I tasted the renowned Palaeos Rosé at the famous Marchutz vineyard. This AOC wine is a delightful blend of Syrah, Grenache, and Sanso grapes, showcasing the region's unique character. The Provence Rosé undergoes a special fermentation process, bringing out the raw flavor of perfectly ripe fruit. After fermentation, it rests in stainless steel tanks for about a year. The rosé's profile is distinctly seasonal, with a floral aroma and soft pink color suggesting a spring harvest. Swirling intensifies its sweet, red fruit scent, with a hint of dry minerality. The high acidity offers a crisp, cold taste that stimulates salivation. Light-bodied yet sharp, it leaves a lingering finish. Ideal for any season, this versatile rosé is a great addition to any wine collection.
I rate this: 4/5 toques
Ava Ingram
29 chapters
20 Jul 2023
Chapter 1 "Provençal cuisine" : #6 WINE
July 24, 2023
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Marchutz vineyard
On a beautiful day in Aix-en-Provence, I tasted the renowned Palaeos Rosé at the famous Marchutz vineyard. This AOC wine is a delightful blend of Syrah, Grenache, and Sanso grapes, showcasing the region's unique character. The Provence Rosé undergoes a special fermentation process, bringing out the raw flavor of perfectly ripe fruit. After fermentation, it rests in stainless steel tanks for about a year. The rosé's profile is distinctly seasonal, with a floral aroma and soft pink color suggesting a spring harvest. Swirling intensifies its sweet, red fruit scent, with a hint of dry minerality. The high acidity offers a crisp, cold taste that stimulates salivation. Light-bodied yet sharp, it leaves a lingering finish. Ideal for any season, this versatile rosé is a great addition to any wine collection.
I rate this: 4/5 toques
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Blank Page
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Introduction
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"Terroir" : A Very French Word
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Focus Of My Choice (Aix-en-Provence , Based on our tour)
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Tips and advices: how to buy authentic and good quality wine/ olive oil/ honey
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Would I Advise My Friend To Go To The Market?
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...
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Chapter 1 "Provençal cuisine": #1 NOUGAT
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Chapter 1 "Provençal cuisine": #2 CALISSON
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Chapter 1 "Provençal cuisine": #3 HONEY
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Chapter 1 "Provençal cuisine": #4 MADELINE
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Chapter 1 "Provençal cuisine": #5 CHEESE
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Chapter 1 "Provençal cuisine" : #6 WINE
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Chapter 1 "Provençal cuisine": #7 FOUGASSE BREAD
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Chapter 1 "Provençal cuisine": RIEDERER PASTRY
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Chapter 1 "Provençal cuisine" Presentation: TROPEZIENNE
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Chapter 2 “Regional Cuisines”: MARSEILLE
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Chapter 2: “Regional Cuisines”: MEDITERRANEAN DIET
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Chapter 2 "Regional Cuisines": The Mediterranean Cultures
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Chapter 2 “Regional Cuisines”: TRUTH ABOUT "BOUILLABAISSE"
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On a trip to Strasboug... SAUERKRAUT (Choucroute)
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ALSACIAN DISH
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On a trip to Paris... CAFES
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PARISIAN DISH
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Chapter 3 Gastronomy and the "Art de vivre à la Française": NOUVELLE CUISINE
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"ARTS OF THE FRENCH TABLE" *from my point of view
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2nd Episode of Chef's Table France on Chef Alexandre Couilon:
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Art & French Food
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CONCLUSION: Lessons From French Culture
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