Food and Wine
As far as we are concerned, food and wine are definitely some of life’s great pleasures and also one of the reasons why people visit this part of France. Situated where we are, we are lucky to have access to both the wines and food of Burgundy and the Central Loire valley.
Let's have a look at the wine first.
If you like white wine, Pouilly-Sur-Loire and Sancerre are only 30 and 40 minutes away from Oudan, facing each other across the famous River Loire. Both are well worth a visit, offering many opportunities to sample their very famous products. While in Sancerre though, don't forget to taste the red wine too. Not as well known as the white, It is often hard to get outside France so here is an opportunity not to be missed.
Burgundy has the highest number of appellations per square mile therefore it is of no surprise that it is home to some of the most sought-after and most expensive, wines in the world. No need to panic though, there are wines for every budget and every palate.
It is mainly the red wines that predominate but staying with white wine, for the moment, another area worth a visit is Chablis. Although a little further away from Oudan, the pretty medieval town sits among the vineyards in the north of Burgundy. Vines have been grown here since Roman times and like Sancerre, the town itself is worth exploring. With it's canals and abundant alleyways there is always something to be seen or discovered.
Geographically going south from Chablis, you will come to the
Cote de Nuits and the Cote de Beaune and then further south to Chalon-sur-Saone,
and Macon with its famous Pouilly-Fuissé. Last comes Beaujolais. It is the
differing soil type, the position of the vines and the climate which give each
wine its distinct flavour. If you plan wine tasting to be a major part of your
trip, you will come away much better informed about all this and more. Such is
the fun of extending your education.
All areas are worth visiting, it depends on priorities but the Cote de Beaune is
rather unique with its miles of wine cellars tunnelled below the houses. It is
said that within the city of Beaune itself that there are cellars more than 50
kilometres long!
Wherever you go you will find places to stop and taste this wonderful beverage. In the countryside, signs beckon you down a lane or over a hill and in the larger towns and villages there are an abundance of tasting rooms. When you visit, let us know about your experience so that we can pass that on to others who are on a similar trail. In this way, the smaller and often overlooked places get a mention.
One of our favourite local vineyards is 'Les Caves Tannaysiennes' again only 30 minutes away which produces among other wines, the Melon. When visiting here you wait in line to be seen and then all attention is on you.
Keep a look out too for the many Wine Fairs and festivals. These provide a great opportunity to sample a range of wines all in one place, to meet the growers and to pick up garlic, mustards and other local produce.
This photo was taken in August 2004 at the Pouilly Wine Fair
For your further interest, if you feel like browsing, I have included a few sites regarding wine - enjoy!
http://www.vins-sancerre.com/home/index-gb.html
http://www.bourgeois-sancerre.com/
http://www.terroir-france.com/region/loire_sancerre.htm
Food
Part of the joy of going on holiday is the opportunity of trying the food of the country or area and in Burgundy you are not going to be disappointed. This area has a near religious devotion to food and it is very hard, if not impossible to get a bad meal. Whether you choose to grab lunch in a little tabac, enjoy watching the world from a pavement cafe, explore the produce at a Ferme Auberge or eat at a renowned restaurant, it will be an enjoyable experience. In Burgundy wild produce is highly valued and as all cuisines are shaped by the availability of certain ingredients, both the variety and excellence of these, plus the frequent use of red wine make the cuisine of Burgundy what it is.
In the morning breakfast is not complete without the delicious croissants, breads and pastries bought minutes before on a quick trip to the local boulangerie. It is worth noting that most boulangeries will open again in the early evening so you can enjoy fresh bread with the evening meal and who can resist the same product with fresh produce picked up at any market so you can enjoy a picnic lunch in the warm sunshine.
Even the supermarkets in France have a seasonal feel and a wide range of choice. If on holiday, look out for the food that markets the time of the year. At Christmas and New Year there are oysters in abundance at a fraction of the price that we would pay in the UK. The Galette du Roi is worth trying and whoever gets the small token inside gets to wear the crown - read up on 12th night traditions.
In Dijon there is an internationally acclaimed food fair held annually which is an experience to be sampled at least once if you are a foodie. However, even if you don't attend the two specialities of this area are 'pain d'epices' which is similar to Gingerbread and of course mustard. Cheeses are plentiful wherever you go, try Delice de Bourgogne a creamy mild cheese, a rich smelling Epoisses or Citeaux which is Reblochon-like. Charolais cattle produce renouned beef and poultry from Bourg-en-Bresse is highly esteemed - taste these in the famous dishes of beef bourguignon and coq au vin. Try 'Oeufs en murette' which is poached eggs, bacon and mushrooms covered in a buttery sauce, 'Pauchouse', Burgundy's most famous freshwater dish and of course snails if that is to your liking. Get into the habit of trying the menu do jour which will ensure you try what is best at the time and ask for help and advice in both food and the wine to accompany it.
In the Loire, Crottin de Chavignol cheese springs from the village of Chavignol virtually in the shadow of Sancerre and is an official ''label of origin'' goat's milk cheese. It is now also made in five nearby towns: La Charite-sur-Loire, Pouilly, Donziais, Cosne and Cher and it is considered by many to be France's most distinctive goat cheese. With their shared note of lemon-thyme they were truly made for each other. Like wine, this cheese is meant to be enjoyed at different stages of maturity - freshly made when it is of a creamy texture and has a mild, nutty taste when the best wine match is an older Pouilly -Fume or Sancerre which show similar characteristics. Then at roughly 4 months old when reaching maturity, it develops a dense, often crumbly interior and a delectably robust, slatelike flavour. On this occasion it needs a young Pouilly or Sancerre which is vibrant. In between have fun and play around with a range of combinations and enjoy one of my favourites, warm and grilled with toast, or in chevre salad.