Margaret Rens shares a recipe for a nutritious one-dish meal prepared with vegetables from her kitchen garden at Château Coulon Laurensac
Summer is officially nearing its end here in Bordeaux. That doesn’t mean the good weather comes to an end as well. In the harvest months of September and October we are lucky to experience several weeks of “Indian summer”. Warm days and cool nights provide perfect conditions for the harvest of the grapes. In my garden I don’t grow grapes. The many vintners all around us do a way better job than we ever could. But this hasn’t always been the case. Château Coulon Laurensac, where I live, used to be a wine growing domain when it was founded in 1724 by Bertrand de Roberic, the great chancellor and provost of Guyenne. According to tradition the house was called a bourdieu. By deed, a bourdieu is a farm estate consisting of a noble residence, housing for the winemaker and staff, an aboveground cellar called a chai and a cuvier. Other buildings, vineyards and gardens were also part of the estate.
Well-off citizens in Bordeaux built country estates to cultivate vineyards, of course, as well as grow hay to feed their horses and cattle, and create vegetable gardens. A pleasant advantage of having such a bourdieu was that you could spend the warm summer months in the relative cool countryside of the Entre Deux Mers. By the end of the harvest the family would return to their residence in the city of Bordeaux.
Denne historien er fra September/October 2017-utgaven av Sommelier India.
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Denne historien er fra September/October 2017-utgaven av Sommelier India.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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Intimate and Welcoming
Reserve a table at AI Garamond in the centre of Turin for a taste of authentic Piedmonteset and Sicilian cuisine
Tribute to the Kerala Kitchen
Kappa Chakka Kandhari is a restaurant like no other. Chef Regi Mathew, the presiding genius, speaks to Kaveri Ponnapa about how the award-winning restaurant, specialising in the homecooking of Kerala, came into being
SWIRLING IN THE DIGITAL ERA - How social media is influencing wine culture
The ever-evolving world of wine is currently witnessing a significant shift towards social media. Devati Mallick steers us through the many ways one can navigate the digital landscape with a simple click, tap, or swipe
Bottling It - The times they are a-changing
Wine in glass bottles has been traditional for a very long time but now change is a-foot, says Carol Wright. The carbon foot print of the glass bottle is not planet friendly
BANDOL - The ruby in the Provence crown
If you thought Provence was only about rosés, you are wrong. Bandol, one of the more prestigious appellations of Provence, is renowned for its bold and structured red wines. Here's what Elizabeth Gabay MW has to say
A Splendid Septet of Wines
Raymond Blake tastes seven vintages of the Burgundy premier cru, Gevrey-Chambertin 'Aux Combottes', from Domaine Dujac, owned by the Seysses family
CYPRUS Dawn of a New Era
On a recent visit to Cyprus, Rosemary George MW is struck by the island's numerous indigenous grape varieties and high altitude vineyards
Madeira The world's longest living wine
Carol Wright on what makes Madeira the 'hottest' thing in wine
AT THE FOOT OF MOUNT ETNA
Altitude, fertile volcanic ash, and abundant sunlight create a unique environment for vineyards
Putting their best foot forward
Craig Wedge is bullish about the rising quality of Australian wines entering the Indian market