Vino Voices in Carcassonne
"Knife Edge: Chasing Michelin Stars - Season 2" by Apple TV
Special Edition Vino Voices Coming Again on Friday—
I have been provided advanced screenings of this series from Apple TV. Episode 3 will be publicly released on October 2nd and features another Florida chef and restaurant. I'll include a review, photographs and videos this coming Friday in a Vino Voices Special Edition release. Tune in!
Wine and Food Pairings of the Week
These dishes were sampled in the local restaurant Le Cedrat, in Caunes-Minervois, as part of a series on local foods and wines in the Languedoc-Roussillon region of southern France.
In the photograph below, from right to left along both rows:
Aguachile de Pommes à La Gambas et Raisins Secs [Prawn and Apple Aguachile with Raisins]
Montanare au Pesto, Tomates, Roquette, Mozzarella et Porchetta [Montanara Fried Pizza with Pesto, Tomato, Rocket, Mozzarella & Porchetta]
Torredemer Mangin. Papillon. 2023. [50% Grenache Gris & Grenache Blanc; 50% Macabeu, from the Catalan region of southern France, specifically the Roussillon wine region]
Rosace de Magret de Canard, Sauce aux Cépes, Accompagnée de Pommes Dauphines [Duck Breast Rosette with Porcini Sauce and Dauphine Potatoes]
Domaine Peter Sichel. Cucuniano. IGP Pays de Cucugnan. 2023.[Syrah/Grenache/Carignan blend from the Languedoc-Roussillon wine region of southern France]
Clos del Rey. La Noia. IGP Côtes Catalanes. 2023. [100% Grenache from Maury, Roussillon, southern France]
Genoa International Boat Show
Tomorrow I'll drive to Genoa to spend time at the 66th annual Genoa Boat show, where there will be more than 1,000 boats from 45 countries, including 215 new models. I'll share some sexy videos and photos next week, and let you know the favored local wine and food. Organized by the Italian Marine Industry Association, this is one of the world's three largest boat shows and lasts from October 1 to October 6.
Wall Street Journal Writer Wary of Salmon Elitists
Matthew Hennessy of the WSJ opines on the desire of some chefs to omit 99% of the world's salmon.
New Book on Languedoc Wines and Hospitality
Author (and sometimes wine drinking companion) Natalie Earl who writes for Decanter Magazine (Regional Editor for France, and Sustainability Editor) has just published a book titled Languedoc: The Smart Traveller's Wine Guide. It's nifty sized and will fit in your back pocket, is LOADED with useful information and will certainly change my own local exploration paradigm for this jewel of a region in southern France. I highly recommend it! The series editor is Adam Lechmere, a wise and well traveled oenophile based in the U.K.
Natalie Earl (Author) Format: Paperback
New Languedoc wine book!
Free Recipe from The Winemakers' Cooking Companion Cookbook
My cookbook titled The Winemakers' Cooking Companion was compiled over a ten year period. It includes 108 recipes from 18 countries—contributed by winemakers, winery chefs and winery owners.
Available now in hardback and paperback editions.
Recipe—
Below is a free recipe from my cookbook for another gougéres recipe, this time provided by a winemaker who lives in both New Zealand and in Burgundy, France.
Mini Gougères
From Rippon Vineyard and Winery
Wānaka, Central Otago, New Zealand
Recipe Review from Reader—
Sandra Crittenden, a wine and food writer based in Houston, Texas, bought a copy of my cookbook and prepared the recipe provided above, for Mini Gougères.
She sent the photos below, and wrote:
"I used three different cheeses; the Comte was the best. Your recipe didn’t call for the additional cheese garnish but I always see it served that way in Houston."
If you cook a dish from the book, please send a photo!
[Check out Sandra's Instagram site for ample inputs on food and wine]
More Free Chapters From The Book Vino Voices: Wine, Work, Travel, Life
I'm continuing to provide all chapters from my book Vino Voices: Wine, Work, Travel, Life for free here. Originally written over a decade ago, this book has been revised and is available as an e-book. It is 230 pages long and includes interviews with more than 45 professionals in a dozen countries who work in the world of wine, and explain why they love their work. It includes more than 100 photographs.
Click below to download chapters 27 and 28. Chapter 27 tells of visiting a Swiss winemaker who constructed his own below ground restaurant, while Chapter 28 tells of a New Zealand team that built their own straw bale lodge and who serve their own wine.
📥 Download Vino Voices Chapter 28—Accommodation
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