lsanderson: (Default)
[personal profile] lsanderson
Food: Recipe Redux
1989: Potato, Shiitake and Brie Gratin
By AMANDA HESSER

With Stichelton and Garrotxa now at our fingertips, it’s hard to remember why we were all once so smitten with Brie. In France you can find handsome specimens of Brie de Meaux, with downy rinds and buttery centers. But here, the cow’s-milk cheese tends to resemble silicone grouting. Which may explain why in the 1980s we were quick to wrap it in puff pastry and bake it. Everything goes down easier melted and warm, chased by a river of wine. More




Journeys | The Jura, France
A Festival to Celebrate a Fabled Wine
By ANNE GLUSKER

EVERY year, in the depths of winter, the newest vintage of a little-known wine is unveiled in a weekend of festivities in the Jura mountains of eastern France. The Percée du Vin Jaune — literally, the piercing of the yellow wine — marks the opening of the latest batch of this cult wine, whose minerally taste some compare to sherry. Busloads of wine lovers arrive from all over Europe, with some 50,000 expected at this year’s event, which will take place Feb. 2 and 3. The atmosphere varies from party-hearty (visitors receive a glass to use for wine-tasting, and a cord from which to conveniently dangle it from their necks) to serious oenophilia. More
(will be screened)
(will be screened if not on Access List)
(will be screened if not on Access List)
If you don't have an account you can create one now.
HTML doesn't work in the subject.
More info about formatting

Profile

lsanderson: (Default)
lsanderson

June 2025

S M T W T F S
1 2 3 4 5 6 7
8 9 10 11 12 1314
15161718192021
22232425262728
2930     

Most Popular Tags

Style Credit

Expand Cut Tags

No cut tags
Page generated Jun. 14th, 2025 12:17 am
Powered by Dreamwidth Studios