Ever wondered why do we celebrate with Champagne? Wine expert Laurent Yung of SomMailier.com, the French Wine Club in the USA shares some sparkling fizzy facts about the world’s favourite celebratory drink!

How Champagne go its pizzaz!

Champagne is irrevocably associated with glamour, luxury and festive occasions. Is it the bubbles? There’s an estimated 49 million of them in each bottle. Or perhaps it’s the pop of the cork. It shoots out due to the staggering 90 pounds per square inch of pressure in a single bottle (a car tyre has about 30 pounds per square inch!). There are people who obsess about the ‘recorded flight of a cork’ and the record is a whopping 177 feet (54 metres). And corks are fast! They fly out at a speed of up to around 30 mph (much more if you shake the bottle)!

For me it’s the taste and the feeling you get when you sip a glass of Champagne. Some 300 million bottles are produced each year in Champagne. They’re left to mature for at least 15 months. And they ferment twice (that’s what gives it the bubbles) in hundreds of miles of underground cellars. It’s exported to around 190 countries. After the French, Americans are the biggest consumers of Champagne. They’re followed by the British – with Winston Churchill setting an example by drinking an estimated 42,000 bottles in his lifetime. He liked to be served champagne at 11am precisely – Pol Roger was his favourite.

He wasn’t the only famous person to enjoy champagne. Napoleon Bonaparte declared ‘“I cannot live without Champagne. If I win, I deserve it; If I lose, I need it.” And F Scott Fitzgerald claimed “Too much of anything is bad. Except Champagne – too much is just right.”

Made famous by the rich and famous

In fact, the reason it’s so popular probably originates from the tradition or royals and aristocrats drinking it to mark celebrations in the 18^th century. Expensive even then – though largely this was due to its habit of the bottes blowing up – it became a status symbol. Plus it was said to have ‘positive effects on a woman’s beauty and a man’s wit’. And who are we to disagree?!

Oh, and one more reason to enjoy the bubbles. According to some scientists, a couple of glasses of Champagne is thought to help counteract the process of memory loss as you age. I’ll raise a glass to that!

If you want to find out more about Champagne, read more here where Laurent explains: how Champagne is made – and how to serve it

Find out more and join the club at: somMailier.com  and get a special introductory offer of 10% on any product including Champagne – just use the code TGLF2022 on the check out page…

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Winegrowers in France are going big on biodynamic viticulture. Over the last few years, wine growers have turned to organic methods of caring for the vines – not just because of concern for the environment but because of the high quality of the wines that result. Phillip Reddaway of Rhone Wine Holidays explains how this growing movement is set to stay…

What are biodynamic wines all about?

Biodynamic wine culture is essentially organic farming-plus. Biodynamics as a philosophy of farming was the brainchild of Austrian-born philosopher, spiritualist and intellectual Rudolf Steiner (1861-1925). At the core of his beliefs was that optimal plant health is achieved through minimal chemical intervention – especially zero pesticides and fertilizers.

Instead, he preached substituting these interventions with natural homeopathic treatments and a holistic approach in recognition that plant health is a function of myriad factors, not only from the soil below but also the sky above, and the microclimate that surrounds the growing area. Biodynamics covers all farmed plant crops not just wine though – you will even find biodynamic canned peppers in health shops!

It can seem weird!

When it comes to wine growing, most people focus on the seemingly weird practices of biodynamics, like filling cow horns with dung and burying them in vineyards and aligning certain chores with phases of the moon and stars. That said, several scientific studies have shown it can be effective, even if the underlying reasons are not yet understood. Indeed, those who are new to biodynamic farming might think it’s a world populated strictly with neohippies.

Absolutely not so, some of the biggest wine names in France – Leroy in Burgundy, ZindHumbrecht in Alsace and Chapoutier in the Rhone are converts and these are very serious businesses. In the UK both Tesco and Marks and Spencer’s wine buyers have gone on record to say they prefer to organise trade tastings on biodynamic calendar days best suited to tasting wine.

The finest vineyards in the Rhone

When I’m researching the finest vineyards in the Rhone, trying wines and generally discovering everything about Rhone wines, it’s become abundantly clear that when it comes to biodynamic wines, the producers have one thing in common – a passionate obsession with tending their vines. They use plant base infusions and remedies and home-made fertiliser – that’s where that buried cow dung comes in – all practices which take a lot of time and effort. Their whole ethos is that less is more when it comes to chemicals – though this makes heaps more work.

It’s also very common for biodynamic producers to keep livestock on or around their vineyards. I have seen carthorses, sheep, goats and even a herd of Llamas at Domaine Creve Coeur! It’s part of the artisanal way of production, of sustaining the land, creating a balance between nature and the farm. And of course, keeping down the weeds on the land!

The Moon has an affect

The biodynamic calendar is based on the belief that not only moon cycles but astrological cycles have varying influences on plant life and farming. Every day in the biodynamic calendar is categorized as either a flower/leaf/root/fruit day according to the position of the moon/planets. Each category determines an ideal focus in the vineyard/winery. For example, root days are ideal for pruning. Flower days are better for working in the winery. Biodynamic adherents follow the calendar suggestions but most are pragmatic – weather considerations usually trump the calendar suggestions!

And this attention to detail, to getting closer to the growing process, inevitably shows through in wine quality. So, it doesn’t matter whether you sign on for the belief system. The wines just have a TLC advantage over regular wines.

Want to try biodynamic French wines?

You can spot bottles of biodynamic wines in France by the orange and green ‘flag’ logo of Demeter International who certify the wines. You may spot certification as Agriculture Biologique or Ecocert – but this simply means organic.

Even better – visit a biodynamic wine maker and see behind the scenes. Many vineyards open their doors to visitors and share their biodynamic philosophy and working ways. Domaine Montirius in Gigondas-Vacqueyras in Provence, for instance, hold workshops which include a tasting of their entire range of wines, cellar visit and an introduction to their approach to wine production.

And like most of the biodynamic wine producers I meet, they never use their beliefs as a marketing tool. On the contrary, they tend to be self-effacing about the practice. Instead they prefer to talk about the health of their vines and what you can taste in your glass. And that is the best way to judge the wines and make up your own mind…

Join Philip on a Rhone Wine tour for an exceptional wine experience in Provence: RhoneWineHolidays.com

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Meet the expat gin makers distilling an award winning gin in the living room of a house in Cognac…

“The gin and tonic has saved more Englishmen’s lives, and minds, than all the doctors in the Empire…” So said Winston Churchill, and it has to be said, gin is generally thought of as an “English” drink. However, gin originated as a medicinal drink (yes really), distilled by monks and alchemists in the Netherlands and later in Europe including in Flanders, now northern France. Then it was called “genever”, an eau de vie made from juniper berries. But when William III of England banned imports of foreign alcohol, English distillers created ‘gin’, a cheaper version, which wreaked havoc on the working classes and earned it the nickname “mother’s ruin.” Eventually controls over production were brought in and the gin and tonic became a popular drink around the world.

In France “le gin and tonic” has never been more popular than now, inspiring a legion of artisan distillers to create new, exciting gins. And in the heart of Cognac country, in the living room of his house, a distiller called Miko has been quietly creating his intoxicating and sensational Pink Pepper Gin…

The Man in the Lab

Miko, AKA “the man in the lab”, from Sydney, Australia looks every inch a mad scientist! He moved to Cognac from London where he’d been working, in 2008 and worked as a Cognac distiller. But his real passion was for gin. Inspired since he was a teen by his mum Nici who made fruit liqueurs from family recipes and dad Michel to understand the process and flavours of spirits, he’d long been experimenting but it was in Cognac that he has his Eureka moment. He developed a honey-led gin but felt it wasn’t quiet there. Remembering a pink peppercorn tree in the family garden, he added some of the spicy pods to another 8 botanicals (herb and plant derivatives) in the mix – and a star was born.

In 2014 Miko met Ian, an English expat who moved to Cognac in 2008 to do up a farmhouse. Ian set up a soup stall in the local market and when Miko offered to swap gin for soup, Ian was so impressed he joined Miko’s newly formed company Audemus Spirits. The taste of Pink Pepper Gin has wowed all who taste it and the company has taken off but, says Ian, production is still done in the front room of Miko’s house.

How to make gin

Ian explains how Audemus Spirits have become one of the best gin-makers in France:

The Audemus Distillery is a little atypical for the Cognac region. Here you usually encounter giant copper beasts which can churn out hundreds of litres of their spirit a day. In fact, there are only a handful of distilleries around the globe that create the way we do.

We operate a vacuum distillery out of Miko’s living room. Every botanical we distil is done individually, with its own specific method. The maceration time, botanical ratio, alcohol ABV, distillation time, pressure and temperature will all depend on the botanical’s character. If we’re looking for delicate flavours, everything will be done with a gentle touch. If we’re looking for spicier and stronger notes, we will increase the intensity at which we extract flavour.

Once we have distilled all the botanicals which go into the gin – we blend them together in their specific ratios with a French neutral grain spirit and filter it lightly before bottling; giving the different elements time to rest before every stage of production.

Perfumery meet chemistry

Our form of distillation is at the cross-roads between distillation, perfumery and chemistry. It’s an entirely empirical operation. There are no textbooks that give us direction. Everything is born from experimentation and a love for the work we do. We don’t just make gin, we make all sorts of products – liqueurs, bitters, hybrid spirits that don’t fit into any category and so on. Our methodology changes depending on what we’re making.

Being in the heart of the ‘Spirits Valley‘ in Cognac, we have numerous resources at our fingertips, from coopers to traditional distilleries. While we work with innovative and new technologies to produce drinks that are representative of our epoch, we maintain absolute respect for the time, passion and effort needed to create beautiful things.

Infused with love

Each new batch of Pink Pepper Gin is dedicated to someone we love. People that have helped us on our journey. But we also make different gins – Umami Gin is another member in our permanent range (or family) of products. And we make limited edition gins (Hoppy, Dive Bar, Old Ma’s) and bespoke gins for other people (Anne Sophie Pic Gin for example).

We only work with fresh, dried botanicals – nothing artificial. Pink Pepper Gin has 9 botanicals: Pink Peppercorns and Cinnamon from Madagascar, Italian Juniper, Cardamom from Guatamala, Honey from the Cognac region, Tonka Bean from Brazil and Vanilla from Sāo Tomé. Plus two secret ingredients.

We work closely with all our suppliers and ensure that each botanical used is grown and harvested sustainably. For the vanilla for example we have partnered with a small co-operative on the tiny island of São Tomé. Miko visited and invested in the co-op who are trying to re-establish the vanilla production following years of neglect. We receive a small percentage of each crop as a return on our investment.

Bold and bright

We just won the highest award at the 2022 IWSC spirits challenge, a Gold Outstanding. I’ll quote the judges here: “Bold and bright. Here we have fantastic notes of black pepper spice on the nose, alongside a charming perfume of dried herbs. Fresh and crisp, yet beautifully round. An absolutely fascinating flavour profile and an exquisite example of its kind.”

For us it’s all about experimentation, being inspired by the things around us. Covert Fig Leaf Liqueur is a perfect example of this, it was inspired by the fig tree next door! The recipes take months of tweaking and development. Nothing leaves the Lab (living room), however many times we have to taste a product, unless Miko is 100% happy with the finished result.

You can buy Pink Pepper Gin and all the liqueurs online (and find details of outlets around the world) at: audemus-spirits.com

Shaken and stirred…

Audemus Spirits tips for making a great Gin & Tonic: Fill the glass with as much ice as you can possibly fit into it.  When the ice melts it dilutes the flavours and can ruin a G&T, and the more ice you put into the glass, the slower it melts. We love a 50ml shot of Pink Pepper Gin and roughly twice the amount of premium tonic. And – experiment with garnishes! Try something herbal, a bay leaf or sprig of rosemary for example. Citrus is also good – pink grapefruit or a slice of lemon.

French 75 gin cocktail

French 75, also called a 75 Cocktail, or in French simply a Soixante-Quinze is a classic gin cocktail. It is named for the French 75-millimeter gun used by Allied troops, including, according to one story, Capt. Harry S. Truman.

Ingredients: 1 tablespoon sugar syrup, 1 tablespoon fresh lemon juice, 50ml( 1oz) gin, Champagne, lemon twist (optional).

Pour the lemon juice, sugar syrup and gin into a cocktail shaker then fill up with ice. Shake well then strain into a champagne flute. Top with champagne, leave to settle (as it will bubble up) then fill up with more champagne. Swirl gently and garnish with a strip of lemon zest if you like.

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How wine loving friends created the best online wine store in Europe

Since 2015 8 Wines have been delivering wines from around the world – all over Europe. They started small, sourcing the best, hard-to-find and most delicious wines for friends and family. Word got around and they expanded. Since then, they have built up a loyal clientele all over Europe winning medals along the way with fans claiming they are the best online wine store in Europe. In fact, they’ve won Gold Medals from Wine Searcher in 2022, 2021, 2020 and 2019 reflecting their success not just in seeking out the best wines, from  Napa Valley Cabernets to Syrahs from the Judean Hills, from the slopes of Italy to the Champagne vineyards of France plus an extensive and unique New World selection – but also their brilliant customer service.

The Champagne lovers choice

I tried their Champagne tasting case and I have to tell you, it was sensational. Six different bottles and every single one of them was superb. I’d never normally go for extra Brut when buying Champagne. But I now know I am an extra Brut kind of girl. It’s not remotely too dry like I thought it would be. I wouldn’t normally choose pink Champagne either – but wow. Just wow.

I hadn’t heard of any of the names of the makers – but that’s not surprising, there are more than 100 Champagne houses and 190,000 vignerons producing the bubbles in Champagne. 8 Wines vinicultural explorers search far and wine to source their wines, and I’m seriously impressed. And not just that, these are affordable Champagnes – the cork might blow, but not your bank account.

I really liked how the Champagnes came from different areas of the region, the Jaquesson Cuvee 744 is from Dizy, an area long famous for its vines and from where it is said, Leonardo da Vinci sourced his supply of wine. The Rose de Meunier from Laharte Frères is from the Epernay area, made by 7^th generation family Champagne producers. Champagne Agrapart, made by two brothers who farm biodynamically , was an absolute knockout.

How to pick a wine that delights

The 8 Wines website has tasting notes and details of who produces the wine or Champagne. For instance, one of the bottles in my crate was a Brut Platine Premier Cru by Nicolas Maillart whose family have been making wines since the 1500s. His Champagnes, produced from vines in the Premier and Grand Cru villages of the Montagne de Reims, were in the top ten of the top 100 champagnes in 2021. Heaven in a bottle. And if you love a particular wine from a tasting crate, you can order that make separately.

If you’re not sure what sort of wine you want – you can even give the 8 Wines team a call, chat online or email them, and they’ll help you choose – a sort of online sommelier service.

Your bottles are sent by secure post and when your package arrives, it feels a bit like Christmas.

Can 8 Wines live up to their customers claims to be best online store for wine in the UK? My conclusion is yes they can. A breath-taking selection of wines, good prices and super customer service.

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Three delicious French brandy cocktails based on three iconic women whose history is tied to that of France…

The Zelda cocktail

Named after the iconic flapper and author Zelda Fitzgerald, wife of F Scott Fitzgerald, who spent much of her life in France.

A reimagined French Sidecar cocktail that uses apricot brandy (which pairs well with Bardinet brandy) and is topped with sparkling wine or champagne – which seems de rigeur, given Zelda’s zest for life.

50 ml Bardinet Brandy
25 ml Apricot Brandy
¼ teaspoon Orange Juice or Orange Blossom Water
Prosecco (or Champagne if you want to add some further French flair)

Garnish: Zest of an Orange
Glass: Champagne flute

Wet the rim of the glass with apricot brandy, then dip into the sugar. Add the Bardinet, apricot brandy, orange juice (or blossom water) in a shaker, add ice and shake until chilled. Pour into the glass then top up with prosecco or champagne and stir gently. Peel a long strip of orange peel and place in glass.

The Coco cocktail

Named after legendary French designer Gabrielle Chanel who created the flapper’s uniform of drop waisted skirts, shorter hem lines, cloche hats, and loads of pearls.

The iconic black and tan Chanel shoe is the inspiration behind this drink which brings together two classic brandy cocktails, The Brandy Alexander, and Brandy Flip.

50ml Bardinet Brandy
25 ml Brown Creme de Cacao
25 ml Cold Espresso Coffee
One egg (optional) or use two tablespoons of egg white substitute such as Aquafaba
Optional: 12.5 ml demerara sugar syrup or white sugar (if you like your cocktails a bit sweeter)

Cocoa powder to garnish
Glass: Coupe or Martini

Add ice to the coupe glass to chill and set aside. Add all the ingredients to a shaker – make sure the espresso is cold or it will cook the egg! Without adding ice, shake vigorously for thirty seconds. Add two cubes of ice, then shake as hard as you can. Double strain the cocktail into a coupe or martini glass.  Garnish with a dusting of cocoa powder on top.

The Josephine Cocktail

Named after Josephine Baker – the fabulous, free-spirited entertainer who took France by storm in the 1920s.

Inspired by the classic Vieux Carré cocktail, this simplified version draws on a delicious combination of brandy and cherry. The cherry syrup pays tribute to Josephine’s work with the Red Cross and the Resistance during the French occupation. The large single ice cube represents the one and only, larger than life star.

50 ml Bardinet Brandy
25 ml Cherry Liqueur
12.5 ml Bénédictine
1 teaspoon of Cherry Syrup (from a jar of Maraschino cherries)

Garnish: 1 Maraschino cherry
Glass: Rocks glass

Add all the ingredients to a mixing glass. Add ice. Stir to chill and dilute. Strain into a rocks glass with one big ice cube. Garnish with a Maraschino cherry.

Cocktail recipes by Susan L. Schwartz, Paris-based lifestyle writer for Bardinet…

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My neighbour Madame Bernadette loves a party. Every year she invites her friends to a feast at her home. One of her favourite ice breaker drinks is a fruity calvados punch – guaranteed to blow your socks off.

Take it from me, a couple of hours – you and your guests will be sock-less, and smiling.

Calvados apple punch for a party

Just mix together

1 litre of white rum
1 litre of apple juice
40 cl of Calvados
1 litre of orange juice
Ice cubes

And serve with a smile

Fruity and sparkling

If you like your Calvados cocktail to be effervescent and fruity, these mixes are fabulous:

6cl Champagne
4cl Calvados
6 cl cranberry juice

1 part Calvados
1 part strawberry liqueur
5 parts Champagne

More cocktail recipes

7 classic French cocktails

Liqueur 44, an ancient recipe that uses coffee – or chocolate! One to make 44 days before you want to drink it!

The art of French apero

Champagne cocktail recipes

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The tradition of Thanksgiving in both America and Canada is linked to the early British and French settlers who journeyed to the  Northern American continent. The first arrivals from Europe were in fact French. They arrived some 50 years ahead of the Mayflower Pilgrims despite the myths that claim the English pilgrims were first. We’ll be celebrating the day with French wine, and here’s our guide to French wine for the Thanksgiving Dinner…

Thanksgiving in America – The French Connection

The Smithsonian Magazine states that the first settlers were French Huguenots driven from France by religious persecution. They landed in Florida in 1564. The Pilgrims arrived in 1620.

The French arrivals held a service of ‘thanksgiving’. The Spanish also arrived before the English and set about the continued persecution of the French non-Catholic emigrés with the result that they were overlooked by history.

Thanksgiving now, as then, is an expression of gratitude for America’s bounty and promise. It’s a more important holiday than Christmas for most Americans.

Guide to picking wine for Thanksgiving dinner

Well for starters, we think it should be French wine in memory of those early settlers.

If you’re serving appetizers and cheese to nibble on before the big meal, Champagne is ideal as a standalone of paired with creamier cheeses says Laurent Yung of SomMailer French Wine Club in the USA. He also recommends Chardonnay or Côteaux Bourguignon if you’re serving cheesy dishes.

When it comes to the main meal, Laurent says that rich Turkey dishes pair well with red wines, especially from the Rhone Valley and Burgundy. “On the East Coast, shellfish is a popular main dish. Pair lobster and crab with Champagne or a fresh, fruity white. If you’re going for a beef dish, you can’t go wrong with a ruby red Bordeaux. And for fish dishes, try a refreshing Sauvignon Blanc, though if you prefer red, a bright floral red goes well with fish like tuna and salmon. It also goes well with creamy cheese like Brie and Camembert.”

For dessert, if you’re having pumpkin pie, a light white from Alsace pairs perfectly, Gewurtztraminer for instance, or a Chardonnay.

“If you only choose one wine though” adds Laurent, “make it sparkling! Champagne or Vouvray pair well with every course of the meal – from appetizers to dessert.”

Where to buy the best French wines in the USA

If all this whetted your appetite to learn more about French wine check out SomMailier’s French wine club in the US. Every three months, they send 3, 6, or 12 bottles (free shipping) of boutique French wines direct to your door. Carefully selected by wine experts in France along with detailed information about each wine and food pairing ideas, what better way to discover authentic French wine. And as if that wasn’t enough, they also have a wine club gift option for that special wine lover in your life – perfect for Thanksgiving.

Get a special introductory offer of 10% on any product,  just use the code TGLF2022 on the checkout page: SomMailier.com

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The Loire Valley is famous for its castles, formidable witnesses to the history of France. The Loire river from which the region takes its name, is the longest river in France, flowing for a whopping 1,000km. And alongside the castles that often sit on the banks of this mighty river you will find the region’s second claim to fame – some of the most important vineyards of France.

The longest vineyard in France

Wine has been produced in this area for around 2000 years. With more than 55,000 hectares of vineyards and some 800 kilometres of wine routes, the Loire Valley is France’s longest vineyard. It’s the third largest wine region in France (Bordeaux and Languedoc-Roussillon are bigger). And more than 300 million bottles of wine are produced from Loire Valley grapes each year.

There’s much diversity to the soil and climate in the Loire Valley. Even the tides of the River Loire can influence the terroir. There’s no equivalent word in the English language for terroir, it refers to the natural environment in which wine is produced. There are five types of vineyard along the river, and each have their own characteristics. The vineyards of Nantes have an oceanic climate. But as you cross country to the vineyards of Anjou, Saumur and Touraine the climate feels more continental with the warmest summer distinguishing the wines of Centre-Loire. The diversity of the terroir is reflected in the wines that are produced here. Red, white, rosé and effervescent crémants – both white and rosé.

Cabernet franc, chenin, sauvignon…

More than 20 types of grapes grow in the Loire. Cabernet Franc established in the 11^th century is the most popular red grape grown. There’s also Chenin, a regional variety which until the 16^th century was known as Plant of Anjou. And of course there is sauvignon. “The River Loire flows across France, and the soil has differences in all of the wine growing regions along its banks. So, because of the diversity of the soil types in the Loire Valley, grape varieties form a very big family. Each time, they adapt to the soil and to the terroir on which they are planted, and are usually vinified separately” says wine expert Laurent Yung at Sommailier.com, a French Wine Club in the USA.

There are plenty of star wines in the region. Saint-Nicolas-de-Bourgueil, grown in the town of the same name, and produced with Cabernet franc, is known for its aromas of red fruits, raspberry, cherry and blackberry. The Chenin-based Vouvray wines, produced in Touraine, recognisable by their brilliant golden colour, are made in both still and sparkling form. Then there’s Chinon, produced between Saumur and Tours, and Muscadet sur lie, the star of the vineyards of Nantes.

Wine, cuisine and castles

When King Francis built the Chateau of Chambord 16th century, he also introduced Romorantin vines from Burgundy to the vineyards. To this day the grapes still grow at Chambord. Chenonceau, the legendary castle which sits across the River Loire, gave its name to Touraine-Chenonceaux wines, lively whites and intense reds with aromas of black fruits. In Azay-le-Rideau sip Touraine-Azay-le-Rideau wines, either the fresh whites with citrus notes or pale rosés. And in Amboise enjoy the Touraine-Amboise wines. Some castles even produce their own wines, such as Rivau, Brézé and Brissac.

“The cuisine of the area is delicate and distinguished” says Laurent. “And wine plays a big part both in the cooking and the enjoyment of food. There’s a perfect Loire Valley wine for fish and seafood, for veg dishes cheese and meat, and for dessert.”

More than 1000 vineyards are open to the public where you can tour cellars, vineyards, enjoy wine tasting and meet the producers.

If all this whetted your appetite to learn more about French wine check out SomMailier’s French wine club in the US. Every three months, they send 3, 6, or 12 bottles (free shipping) of boutique French wines direct to your door. Carefully selected by wine experts in France along with detailed information about each wine and food pairing ideas, what better way to discover authentic French wine. And as if that wasn’t enough, they also have a wine club gift option for that special wine lover in your life!

Get a special introductory offer of 10% on any product – just use the code TGLF2022 on the checkout page: SomMailier.com

The post Guide to the wines of the Loire Valley appeared first on The Good Life France.

The Rhone-Alpes is at the crossroads of Europe, located between Switzerland and Provence, and is the second largest region in France after Midi-Pyrénées. The capital of Rhone-Alps is Lyon, a UNESCO world heritage site. It’s also famed as France’s gastronomic capital and home to a beautiful old town with windy cobbled streets that you can visit along the Saône river. And when it comes to wine, this area is world famous for the Beaujolais region with its 12 wine appellations, and for the Rhone valley with its renowned vineyards.

Rhone Valley wines

The Rhône Valley is a land of contrasts, of sunshine, ancient hilltop villages, and exquisite picture postcard vistas. Within this beautiful climate, the vines thrive producing wines that are rich, spicy, and opulent, with the distinct flavours of southern France. The wines of Gigondas, Vacqueyras and Châteauneuf-du-Pape are amongst some of the best in the world.

SomMailier.com the French wine club in the US explain the history of the area and why it’s such a great place to tour…

History of the Rhone Valley wines

Vines were first cultivated in the 4^th century BC by Greek settlers in what is now the city of Marseilles. It’s now one of France’s biggest wine regions, and the Rhone Valley has a huge variety of different terroirs, soil types, and landscapes.

The region is essentially divided into two. The Southern Rhone, which is closer to the Mediterranean Sea and enjoys mild winters and hot, sunny summers. The northern Rhone has cooler summers, fall comes earlier than it does in the south and the winters are colder.

The Rhone Valley is so vast, it can be hard to choose where to begin your wine tour. A great place to start is in the  gastronomic city of Lyon, then make your way down the Rhone Valley from north to south via the region’s top appellations until you reach the medieval city of Avignon in the south. This historic city is home to the monumental Palais des Papes, the seat of several Catholic popes during the 14th century. Highlights include Chateauneuf-du-Pape in the south, once the summer home of the Popes, which is known for its hearty reds. Not so well known Condrieu produces delicious full-bodied white wines. And don’t miss the steep vineyards of the world-famous Hermitage hill which sits above the modest town of Tain-l’Hermitage.

There are loads of fabulous places to stop off at en route. Explore ancient villages, wander along charming medieval streets packed with authentic local shops and grab a bite to eat in family-run restaurants serving up delicious cuisine. Local gastronomic classics include Poulet d’Avignon, a rich chicken dish cooked with plenty of white wine, mushroom risotto prepared with black truffles, and hearty dishes from Lyon and the north such as thick sausages served with potatoes prepared with cream, butter, and parsley.

Festivals & Events

With several big cities and numerous vibrant towns and villages, the Rhone Valley has a packed calendar of festivals and events. If you’re lucky enough to be there when the  Feria des Vendanges which takes place in Nimes in September, you’re in for a treat. This week-long fair celebrates the wine harvest with pop-up bars in the street, live music, and parades through the city. In Lyon, considered one of France’s top gastronomic cities, October is the month for the Lyon Street Food Festival which hosts some 100 chefs from across the country serving up delicious French classics and dishes from further afield.

Rhone Valley Wines

Red wines from the Rhone Valley are the perfect accompaniment to hearty dishes. They’re made in a rich, luscious style with plenty of dark fruit flavors and spicy notes from maturing the wine in oak barrels. The wines of Chateauneuf-du-Pape are articular favourites. Born from hot, dry summers and well-drained stony soils help to create deep, intensely flavored and full bodied red wines.

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This sweet liqueur from Normandy has a long history. It’s said that a Norman Knight whilst on a crusade to the Holy Land was attacked on the 44^th day of his expedition by 44 Saracens. They inflicted 44 blows under an orange tree. In his honour the liqueur features 44 coffee beans, an orange pierced 44 times and it’s left to mature for 44 days…

You can buy it ready-made or make it at home…

Recipe for Liqueur 44

1 ½ litre Kilner jar or one similar with a tight screw top lid (you need to get a whole orange in it)
Large orange (if you prefer, you can use a lemon)
1 litre (4.2 cups) of Calvados (apple brandy from Normandy), you can also use other strong alcohols such as brandy, rum or vodka
44 sugar cubes (brown or white)
44 coffee beans (if you have a sweet tooth, you can use 44 squares of chocolate instead)

Method

Place the 44 sugar cubes in the bottom of the jar.

Stab the orange (or lemon) 44 times

If you’re using coffee beans, insert a bean into each of the incisions in the fruit.

If you’re going for the chocolate version, add 44 small squares of chocolate on top of the sugar.

Place the orange (or lemon) on top of the sugar (or chocolate). Pour the alcohol over and screw the lid on.

Shake the jar daily to help the sugar dissolve, but don’t open the jar.

Leave the jar for 44 days in a cool dark place.

It’s traditional to not decant the drink but place the jar on the table and ladle it into glasses.

You can decant the liquid into sterilised bottles, just cut the fruit into slices to store it easily keep airtight until ready to use.

More delicious French drinks

Summer fruit liqueur

Home-made orange liqueur

7 classic French cocktails

The art of apéro in France – aperitif is both a drink, and an event…

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