The poetic thing about time is that it is an endless story that continues to be written. The poetic thing about human evolution is that it is but an endless chapter in that story. Food, water, and war are inherent to the story of human evolution. While war through the ages has greatly influenced water and changed regional foods throughout the world, the industrial revolution and resulting modernisation are recent events. Before then, food was a perishable commodity eaten locally, not transported thousands of miles. The people of then were, by necessity, proponents of "what grows together, goes together". The original locavores!
This is best exemplified by the French who absolutely love to classify and bracket everything including their honey, chickens, onions, walnuts, wine, cheese, and more, to emphasize the importance of the sense of place, or terroir. They believe that the best representation of a certain food or drink comes from it's place of origin. Having grown up with very seasonal and very local Indian ingredients I'm inclined to agree with that concept. Historically in wine-making areas including France, wine was the preferred beverage because it was cleaner than water and a low ABV inconsequential quaff. None of this well extracted 13-14+% fancy stuff of now. And each region - in our case French - had its own wine and food, because people used ingredients that were available where they lived. With time, water became cleaner and potable, grape growing and vinification evolved, and so did people's tastes. By the time the Frenchobsession love for classification came about, the low ABV wines of history were long gone and regional wine trends were well established. Many foods including cheese, though, continued to be made the old-fashioned way and so, for example, since receiving AOC status, Mont d'Or or Comté aren't so unless made in Franche-Comté from the milk of Montbéliarde cows and packaged according to tradition. And really, there's no argument that Harbison from New Jersey, USA is simply not Mont d'Or no matter what anyone says. And "Chablis" from CA and Chablis from Chablis... we won't even go there!
This month the French Winophiles are focusing on French wine and cheese. The easiest - or perhaps most nuanced - pairing, and around our house cheese trays are their own food group. Martin of Enofylz Wine Blog has hosted this one, and I'd recommend you don't miss it!
CH. LABÉGORCE ZÉDÉ, MARGAUX, 2007
2007 was one of the last vintages of this label which ceased to exist in 2009 when it was rolled into the Labégorce estate. In 2019 it definitely needed a good 1+ hours of decanting, but after that the beautiful deep-ruby-with-hints-of-garnet wine had aromas of dried roses, licorice, plum, tobacco, dried mint, cigar, medicinal notes, and a decidedly savoury/meaty finish. Medium bodied overall, with balanced tannins and a medium finish. Most definitely a wine for food! Overall this wine was a delight, and we're glad we've got one bottle left.
13.5% abv, SRP $26-$30.
THE FOOD: We paired the wine with a cheese tray with an assortment of French cheeses (+ a few bits and bobs of other EU cheeses) and meats, plus the usual garnishes. A versatile and successful pairing in all ways and we especially loved the savouriness of the meat with the meaty-barnyard notes of the wine!
Like turmeric which only exists in two forms: dried and fresh, cheese exists in one form: coagulated milk from an animal. But unlike turmeric which does not pair well with wine, cheese and wine uplift each other and in fact, seem to be made for each other. So enjoy!
See what sage insights my fellow #winophiles are sharing about French wine and cheese:
This is best exemplified by the French who absolutely love to classify and bracket everything including their honey, chickens, onions, walnuts, wine, cheese, and more, to emphasize the importance of the sense of place, or terroir. They believe that the best representation of a certain food or drink comes from it's place of origin. Having grown up with very seasonal and very local Indian ingredients I'm inclined to agree with that concept. Historically in wine-making areas including France, wine was the preferred beverage because it was cleaner than water and a low ABV inconsequential quaff. None of this well extracted 13-14+% fancy stuff of now. And each region - in our case French - had its own wine and food, because people used ingredients that were available where they lived. With time, water became cleaner and potable, grape growing and vinification evolved, and so did people's tastes. By the time the French
This month the French Winophiles are focusing on French wine and cheese. The easiest - or perhaps most nuanced - pairing, and around our house cheese trays are their own food group. Martin of Enofylz Wine Blog has hosted this one, and I'd recommend you don't miss it!
CH. LABÉGORCE ZÉDÉ, MARGAUX, 2007
2007 was one of the last vintages of this label which ceased to exist in 2009 when it was rolled into the Labégorce estate. In 2019 it definitely needed a good 1+ hours of decanting, but after that the beautiful deep-ruby-with-hints-of-garnet wine had aromas of dried roses, licorice, plum, tobacco, dried mint, cigar, medicinal notes, and a decidedly savoury/meaty finish. Medium bodied overall, with balanced tannins and a medium finish. Most definitely a wine for food! Overall this wine was a delight, and we're glad we've got one bottle left.
13.5% abv, SRP $26-$30.
THE FOOD: We paired the wine with a cheese tray with an assortment of French cheeses (+ a few bits and bobs of other EU cheeses) and meats, plus the usual garnishes. A versatile and successful pairing in all ways and we especially loved the savouriness of the meat with the meaty-barnyard notes of the wine!
Like turmeric which only exists in two forms: dried and fresh, cheese exists in one form: coagulated milk from an animal. But unlike turmeric which does not pair well with wine, cheese and wine uplift each other and in fact, seem to be made for each other. So enjoy!
See what sage insights my fellow #winophiles are sharing about French wine and cheese:
- Camilla of Culinary Adventures with Camilla offers us Pretty in Pink: Raclette de Savoie Polenta, Salmon, & Le Cocagne Gris Rosé.
- Lynn of Savor the Harvest brings us Cheese and Loire Wine Pairing with Les Vignerons du Vendômois.
- Pinny over at Chinese Food And Wine Pairings bids Je t’aime to a Bordeaux, a Loire Valley Rosé and an assortment of French Cheese.
- Robin of Crushed Grape Chronicles gives us A Loire Rosé, a Bordeaux from Pommerol and…..Cheese.
- Wendy of A Day In The Life On A Farm shares Life’s Simple Pleasures; Onion Cheese Soup and a Glass of Rosé.
- Jane of Always Ravenous shares Summer Inspired French Cheese and Wine Pairings.
- David of Cooking Chat offer tips for Picking Cheese to Serve with French Wine.
- Jeff of FoodWineClick! says Do as the French: Serve The Cheese After the Meal.
- Liz of What’s In That Bottle? says Smile and C’est Fromage.
- Susannah of Avvinare brings us Vin Jaune and Comte-A Perfect Combination.
- Cathie of Side Hustle Wino presents Wine and Cheese, the Heart and Soul of France.
- Gwendolyn, the Wine Predator, asks Did Someone Say French Wine and Gourmet Grilled Cheese?
- Penny of Adventures of a Carry-on pairs Alsace Riesling and Goat Cheese, A Match Made in Heaven.
- Linda of My Full Wine Glass suggests we Try White Bordeaux and Goat Cheese Appetizer When Relaxing Outdoors.
- Deanna of Asian Test Kitchen delivers 3 Must Try French Cheese & Alcohol Pairings.
- Cindy of Grape Experiences serves up Wines from Alsace and Cheeses for Pairing.
- Payal of Keep the Peas shares French #Wine(ophiles) and Cheese.
- Martin at ENOFYLZ Wine Blog is pairing French Grilled Cheese and Drappier Rose de Saignee Champagne.