My Mélange

Love Thursday | French Cheese

I have been on an Italian kick for a few weeks now.  But, this week,  I had a huge craving for French cheese.  Aka, fromage.  I remember how much I love it- and decided to dedicate a Love Thursday post to it!

Voila!

Italy certainly has some simply fab cheese- Bufala Mozzarella, Pecorino Romano, Parmiggiano Reggiano.

But France.  France has hundreds of delicious cheeses.

Goat, Bucheron, Brie, Bleu, Gruyere, Camembert....just to name a few and scratch the surface.  Care to see a list?

General Charles de Gaulle was quoted as saying "How can you govern a country which has 246 varieties of cheese?"  

I don't care as much about the governing, as much as I care about the cheese.  I would love to eat my way through the long list of each French cheese, before I die.  Or maybe I should say, I'd like to die trying.

Nothing is better than grabbing a selection from a Parisian cheese shop, stopping for your French baguette on the way, and plopping yourself down on the banks of the Seine in Paris to have your picnic.

A pungent, hard crottin of goat cheese.  A moldy, tangy bleu.  An ooey-gooey melt-in-your-mouth brie or a fresh and creamy fresh goat.

Oh, I love them all.  Never met a French cheese I didn't like!

How 'bout you?  What kind of French cheese do you love?

Happy Love Thursday everyone!

Tour del Gelato : Amorino

Seems like a good time for another stop on the Tour del Gelato.

There is nothing in this world that can be as good as scarfing down some gelato in Italy.  A close second would be scarfing down creamy, authentic Italian gelato, right in the heart of my favorite French city, Paris!

I first found Amorino on my first solo trip to Paris in 2005, while wandering through the Latin Quarter.

I noticed the line zig-zagging out onto the cobbled streets.

But what really caught my eye was the chubby little cherub gracing the Amorino sign!

I have waxed poetic on my love for round, happy cherubs and putti.

Now, I ask you, what Italiaphile would pass up a cute, winged cherub and gelato?  None that I know of. It was as if cupid shot an arrow right though my heart and into my stomach.  I had to partake.  

Amorino was set up in the typical Italian fashion, complete with the huge array of colorful flavors,  a feast for the eyes on display in a glass case.

All the flavors are in Italian (which I am pleasantly surpised that the bureaucracy-laden country of France would even allow) and just like real gelateria in Italy, you can fit as many flavors into your cup or cone as you wish.

On my visit in 2007,  I was pleasantly surprised to find one near the Marais neighborhood, blocks from our hotel.

It was nice to see the same familiar cherub and classic gelato flavors, welcoming me in.  But really, it was even better to taste the delicious custard, while taking in the frenchness of Paris.

So, while it was my love of cherubs and their plump tummies that drew me in, it is my love for authenic Italian gelato and my full, plump tummy (after enjoying it), that will keep me coming back for more.

Amorino has grown by leaps and bounds and currently have over 12 locations in Paris, and many others scattered around France- too many for me to list here individually.  Please visit the Amorino website for a locations and hours.

Provençal Beef Stew

It has been way too long since I dusted of the crockpot and had dinner waiting for me when I come home.

I had forgotten how much I love crock pot cooking.   I started scouring the blogs and mags for healthy, delicious, crock pot recipes.  I stipulate healthy because many recipes can add sour cream or cans of Cream of Mushroom soup- which can be quick- but so is a heart-attack.

I spotted a recipe for Provençal Beef Stew in Cooking Light magazine last month that looked right up my French-lovin' alley.

And since warmer weather is coming, I figured this might be the last opportunity until the fall, to make a beef stew- I had to do it now.

Ladies and Gents- I give you Provençal Beef Stew:

Ingredients

• 2  teaspoons  olive oil
• 1 1/2  pounds  boneless chuck roast, trimmed and cut into 1-inch cubes
• 1 1/2  teaspoons  kosher salt, divided
• 1/2  teaspoon  freshly ground black pepper, divided
• 2  tablespoons  all-purpose flour
• 2  medium onions, each cut into 8 wedges
• 8  garlic cloves, crushed
• 1/4  cup  dry red wine (I like Côte du Rhone)
• 1  cup  fat-free, less-sodium beef broth
• 2  tablespoons  tomato paste
• 3  bay leaves
• 3  fresh thyme sprigs
• 1  (14.5-ounce) can diced tomatoes, drained
• 3  cups  (1-inch) slices zucchini
• 2  cups  (1-inch) slices carrots (I used whole baby carrots)

---

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon pepper; dredge in flour. Add beef to pan; sauté 2 minutes, browning on all sides. 

Place beef in an electric slow cooker. Add onions and garlic to pan; sauté 5 minutes. Add wine to pan, scraping pan to loosen browned bits. Place onion mixture in cooker. 

Add broth, tomato paste, bay leaves, thyme, and tomatoes to cooker; top with zucchini and carrots. Cover and cook on LOW 8 hours or until beef is tender. 

Stir in remaining 1 teaspoon salt and remaining 1/4 teaspoon pepper. Discard bay leaves and thyme sprigs.

Serve this with the same Côte du Rhone used in the stew and a nice crusty French Baguette.

Now, seriously folks, it can't get any easier or tastier than that without hiring your own personal chef!!

Bon Appetit!

What are some of your favorite crock pot recipes?

***

And don't forget, today is the last chance to win Miss Expatria!!  You have until midnight EST to leave a comment to be entered!!  Go forth and comment......

Potato and Leek Soup

Or is it Leek and Potato Soup?  Or is it Vichyssoise?

Actually, it's all three.

This classically simple French soup, made with a mere few ingredients had escaped my kitchen for far too long.

I have no idea why I have never actually made this soup myself.  But, I have enjoyed it from many other kitchens for quite sometime.

I don't know quite what prompted me to make it, but it might have something to do with reading the delightful Julia Child's book, My Life in France or recently watching old episodes of her cooking show, The French Chef, on DVD.

Either way, I am glad she inspired me.

I have seen more variations on this soup than one could shake a stick at.  It can be served hot or chilled, can have more poatato than leek and vice-versa, it can have cream or can be served without- you can purée it or leave it more like a chunky, country, veggie soup.

Many recipes add the extra step of sautéing the leeks in butter, adding what I would assume is an 'extra layer of flavor'.  I don't think it's necessary, and certainly don't appreciate the extra work.

I have even seen gourmet cooks doctor this up ruin this by adding bacon, other vegetables, or even salmon. Blech.

So many ways to try- you'll never get bored with it.

This go-round, I made mine puréed, sans cream, served warm.

This recipe is adapted from the cookbook, The Way To Cook, by the Master herself, Julia Child.  I have made my own adjustments, which are italicized.  

Potato and Leek Soup

        • 4 cups sliced leeks, white part only (I used some light green as well)

• 4 cups diced potatoes, old or baking potatoes recommended (I used Yukon Gold)

• 6 to 7 cups water

• 1 1/2 to 2 teaspoons salt or to taste

• 1/2 cup or more sour cream, heavy cream, or crème fraîche, optional (I opted out)

• 1 Tablespoon fresh chives or parsley, minced

Bring the leeks, potatoes and water to the boil in a 3 quart heavy-bottomed saucepan. Salt lightly, cover partially, and simmer 20-30 minutes, or until the vegetables are tender. 

Purée the soup if you wish. Taste, and correct seasoning. After chilling the soup, you may wish to stir in a little more cream. Taste carefully again, and correct the seasoning. Top each serving with a sprinkle of chives or parsley. 

I topped mine with chives, a big dollop of plain Greek yogurt (which makes an excellent substitiute for crème fraîche when it can't be found), and a few chopped pieces of tender light green leek shoots. Throw them into the soup pot at the last minute, just to soften them.  They look lovely and add some much needed fiber.

And as Julia would say.....Bon Appetit!

***

How do you like your Vichyssoise?

And speaking of recipes, Jessica from WhyGoItaly  has decided to feature a few of my Italian recipes on her site. Pasta alla Carbonara and Fried Zucchini Blossoms are up and running, with a few more on the way.

I'll keep ya posted on the progress!

Chicken with 40 Cloves of Garlic

 

Chicken with 40 Cloves of Garlic is another perfect recipe for that Dutch Oven that I am now so in love with.

I had been waiting to make this dish that looks ever so delicious on the pages of Barefoot Contessa ever since I scored the book.  The picture of crisp brown chicken skin dotted with thyme leaves smothered in a creamy wine sauce loaded with all those buttery, nutty garlic chunks had been taunting me for over a year!

First, I needed the vessel.  Then I was waiting for someone else to enjoy it- because the veggie-man in the house couldn't possibly.

But last week, in a moment of weakness, I could wait no longer.

I decided to try my hand at this Provençal favorite, and was fully prepared to eat every last morsel for leftovers, by myself, even if it took all week!

I have adapted this slightly from Ina's original recipe, by using thighs and drumsticks instead of cutting whole chickens into pieces, for ease and convenience really.  And as with all French cooking, quality is de rigeur, so use the best free-range or organic chicken you can find.

Chicken with 40 Cloves of Garlic

• 3 whole heads garlic, about 40 cloves
• 3 1/2 pounds free range/organic chicken drumsticks and thighs
• Coarse salt
• Freshly ground black pepper
• 1 tablespoon unsalted butter
• 2 tablespoons good olive oil
• 3 tablespoons Cognac, divided
• 1 1/2 cups dry white wine
• 1 tablespoon fresh thyme leaves
• 2 tablespoons all-purpose flour
• 2 tablespoons heavy cream 

  

Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel. Set aside.

Dry chicken well with paper towels. Season liberally with salt and pepper on both sides. Heat the butter and oil in a large Dutch oven over medium-high heat.  Saute the chicken in batches- in the fat, skin side down first, until nicely browned, about 3 to 5 minutes on each side.

Turn with tongs or a spatula; Don't pierce the skin with a fork!  If the fat is burning, turn the heat down to medium. When a batch is done, transfer to a plate and continue to saute until all chicken is browned. 

Remove the last chicken to the plate and add the garlic to the pot. Lower the heat and saute for 5 to 10 minutes, turning often, until evenly browned. Add 2 tablespoons of the Cognac and the wine, return to a boil, and scrape the brown bits from the bottom of the pan. 

Return the chicken to the pot with the juices and sprinkle with the thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, until all the chicken is done.

Remove the chicken to a platter and cover with aluminum foil to keep warm. 

In a small bowl, whisk together 1/2 cup of the sauce and the flour and then whisk it back into the sauce in the pot. Raise the heat, add the remaining tablespoon of Cognac and the cream, and boil for 3 minutes.

Add salt and pepper, to taste; it should be very flavorful because chicken tends to be bland. Pour the sauce and the garlic over the chicken and serve hot.

My normal Bon Appetit doesn't quite cover it- as this must be the dish that Colonel Sanders was eating when he coined the phrase Finger Lickin' Good!!

Oh, that garlicy-creamy cognac sauce.  Even better than I imagined!

I served it with simple pine nut and currant couscous and a glass of the chilled white that I used in the recipe.  It was a perfect meal! Even with the week's worth of leftovers.

Have you ever made or eaten Chicken with 40 cloves of Garlic before?  

Hudson with A European Flair

This past weekend, we celebrated Valentine's Day by taking a little trip to Hudson, NY.

Hudson is only about an hour, due north, from where we live.  You can take Amtrak, which we really, really wanted to do- but they don't make it very cost effective.  We are all about going green, but when it costs about $50 per person for a round-trip ticket and about $12 for the gas in the car- you do the math. 

It was a beauty of a sunny day for a drive and we hugged the river while admiring gorgeous views of the Catskill Mountains on the way up.

Hudson has gone through quite a bit of transformation over the years.  The big attraction for us, other than food is antiques.

There are 65 antique stores in Hudson.  (cue choirs of angels singing, here) Yep, sixty-five!

So while that kept us very busy- it certainly wasn't the only thing we did that day.

Leave it to me to find the European flair-everywhere I go.  I was able to celebrate quite a few of my favorite things on Sunday.

France

The Frenchie in me found Le Gamin, a perfect little French cafe on Warren Street in Hudson.  Part French cafe, part boutique.  Huge bowls of steaming cafe au lait are served in their signature bowls, made by the well-known Pillivuyt company- are also for sale.  

This place is the real deal-complete with French antique signs and an old post office counter behind the bar.  The crêpes were amazing as was the cafe au lait and cappucino.  We will definitely be heading back there- for the omlettes, salads, croque monsieur, citron pressé, croissants and every French classic crêpe imaginable- even Nutella!

Wine 

The wino in me found the coolest wine bar in Hudson. (p.m.) Wine Bar is a tiny nook with a long white and grey marble slab atop a black bar.  And if the candles don't light the place up enough for you, the chatty, friendly Irish owner, pouring excellent wines and comparing European trip stories, will.

Oh and tapas, lots of tapas!!  What more could a girl want from her wine bar?  Oh, maybe a cool loo with blackboard paint and chalk- to write p.m. your own p.m.(personal message).  I have never had the opportunity to shamelessly p.m. (promote myself) or my blog in the john before- other than talking on the phone, while, uh, on the throne, but in the end, though I was tempted, I decided against it. 

Instead we left a good luck wish- in Italian of course.

We enjoyed some of the best wine here. Chris a chilled Reisling and I a smooth and smokey Spanish Rioja, each for $8.  For tapas we enjoyed a plate of pecans, herbed olives, peppered potato chips and caper berries.  And the never-ending glassful of grissini was a nice touch.

Not only will we be back, but we'll bring friends.  Isn't that what you do when you like a wine bar?  In my opinion (p.m) was p.m. (positvely marvelous).

Italy

Our original reason for heading north, was to try an Italian restaurant.  Actually it serves Tuscan cuisine. The chef has cooked in Tuscany, specifically in the Chianti region.  Vico, which means village in the Tuscan dialect, is only steps away from p.m. Wine Bar, which is a combo that packs a one-two punch if you should decide to visit both in the same evening.

The prix-fixe, which includes an organic green salad with shaved pecorino cheese and a sweet balsamic dressing, an entree or pasta and any dessert on the menu is a great deal at $29.

The beautiful dishes that stuck out from the menu were Bistecca Florentine (I could kill Chris for being a vegetarian as you need 2 carnivores to be able to properly devour this side of beef), Pollo Toscana, Osso Bucco, Butternut Squash Ravioli and Lasagne al Chingiale.  The homemade Vahlrona Chocolate and Pistachio Gelato were rich and creamy and the Bood Orange Sorbetto was intensely flavored.  The Cioccolato Sciolto was heaven on a plate.

Though we loved our dinner here, we decided that we would probably not make the trip just for Vico due to the fact that we have such other great Italian restaurants like Mercato and Il Continori, right around the corner.  

That being said, we had a great dinner all the same and a wonderful day together treasure hunting and eating.  We look forward to visiting Hudson again soon.

So, which is your favorite flavor of the day?  France, Wine or Italy?

***

Le Gamin (Country)

609 Warren Street

Hudson, NY  12534

(518) 828.2885

(p.m.) Wine Bar

119 Warren Street

Hudson, NY  12534

(518) 828.2833

Vico

136 Warren Street

Hudson, NY  12534

(518) 828.6529

Puccini and Pinot

Let me take a moment to apologize for the large gaps between wine recommendation posts.

Trust me when I say, it is not that I give up drinking wine for large periods of time.  

Au contraire.

Usually what happens is that I get into the habit of drinking my favorites, which have all been previously discussed. One of three events have to occur for me to try something new.

1.  I run low on my stash and get bored with my favorites so, venture into something different.

2.   I try something new at a restaurant, fall in love and make it my personal quest to find the exact wine that I enjoyed.

3.  I get wine gifted.  This option is of course my favorite, as my wallet's contents still stay in tact.

Well, this time we have a combination of numbers two and three. This means I have two new wines for you today!

The first is an Italian red wine, a simple table wine really, but delicious and simple none-the-less. Plus, I am a sucker for a pretty label and a name that makes me long for my favorite part of Italy. 

Villa Puccini Toscana 2004 scored an 86 by Wine Spectator, which puts it in their *best value* category.  Here is the description:

"Aromas of blackberry, coffee, raisin and cedar follow through to a full-bodied palate, with silky tannins and a long, rich finish. Sangiovese and Merlot. "

You can find this beauty at an online retailer for around $10.00!  A steal in my humble opinion and was a gift that was most appreciated!

The next one is a find from our last dinner date.  I took one sip and fell in love.  Bursting with strawberry flavors, this Pinot Noir is from the Burgundy region of France.  You may be familiar with this well-known producer for his Beaujolais-Nouveau and his very colorful labels.  Georges DuBoeuf Pinot Noir Reserve 2005 was $8 a glass at the restaurant, but only $12.99 at my local wine shop.  

You know I try to keep the recommendations under $10, but sometimes you need to splurge a little.  And this is worth every penny of the three-dollar overage, in my opinion of course.

This one is a great basic table wine and would work great with cheese, chicken, pasta and salmon.  I had it with pork and felt it worked just fine.  May not hold up to a steak though.  

Be especially careful on this one.  Make sure you pay attention to both the Reserve and the year as this can make a big difference in the wine.

Have you tried any good wines lately?  Please share...

Boeuf Bourguignon

If you haven't realized it by now, I love French food and I love The Barefoot Contessa.  So, it was a match made in heaven when she released the cookbook entitled Barefoot in Paris.

A love story unfolded and I have shared many a wonderful and uncomplicated French dish from this cherished cookbook here on the blog. 

Salmon with Lentils, Rosemary Cashews, Pissaladière, Scallops Provençal and Vegetable Tian are recipes I have shared.  Moroccan Couscous, Herbed New Potatoes and my go-to French Vinagrette are more delicious selections I have made, but have yet to share here (why I haven't escapes me at the moment). 

But there was one recipe which I had been waiting to conquer.  At every pageturn in the cookbook, it seemed to taunt me.  It was a three-pager.  It required lots of time.  It required a dinner party.  It required a Dutch Oven.  It required a good deal of cash for ingredients. 

Most of all, it required an entire bottle of red wine that was good enough to drink.  And if you know anything about me by now, it is rare that such a bottle would remain corked at Chez Robin for any length of time.  hicca

As luck would have it, the Gods aligned and the dinner plans were in place for the debut of the mother of all beef stews...Boeuf Bourguignon.

Ina explains that she thinks traditional Boeuf Bourguignon is time consuming and that the finished product leaves the meat dry and stringy.  She touts her recipe as an easier, less time consuming version.

I added my own time saving measures by having  my local butcher shop cube the exact amount of beef and bacon I needed, which is essential for a working girl!

The ingredient deck is long.  Time and patience are needed, but as any good French cook will attest, these things are all de rigeur when cooking good French food.

Boeuf Bourguignon

serves 6

1 tablespoon olive oil
8 ounces bacon, diced
2 ½ pounds beef chuck cut into 1-inch cubes
Kosher salt
Freshly ground black pepper
1 pound carrots, sliced diagonally into 1-inch chunks 
2 yellow onions, sliced
2 teaspoons chopped garlic (2 cloves)
½ cup Cognac or good brandy
1 (750-ml) bottle good dry red wine, such as Burgundy
2 to 2 ½ cups canned beef broth
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves
4 tablespoon (1/2 stick) unsalted butter, at room temperature, divided
3 tablespoon all-purpose flour
1 pound frozen small whole onions
1 pound mushrooms, stems discarded, caps thickly sliced

For Serving
Country bread, toasted or grilled
1 garlic clove, cut in half
½ cup chopped fresh flat-leaf parsley

-----

Preheat oven to 250°F.

Heat olive oil in a large Dutch oven. Add bacon; cook over medium heat 8 to 10 minutes, stirring occasionally, until bacon is lightly browned. Remove bacon with slotted spoon to a large plate.

Dry beef cubes with paper towels and then sprinkle with salt and pepper. In batches in single layers, sear beef in hot oil 3 to 5 minutes, turning to brown on all sides. Remove beef cubes to plate with cooked bacon and continue searing until all the beef is browned. Set aside.

Toss carrots, onions, 1 tablespoon of the salt, and 2 teaspoons of pepper into the fat in the pan and cook over medium heat 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. 

Add Cognac, stand back, and ignite with a match to burn off the alcohol. Put beef and bacon back into the pot with any juices that have accumulated on the plate. Add wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. 

Bring to a boil, cover the pot with a tight-fitting lid, and place it in the oven for about 1 1/4 hours, or until the meat and vegetables are very tender when pierced with a fork. Remove from oven and place on top of stove.

Combine 2 tablespoons of the butter and the flour with fork and stir into the stew. Add frozen onions. In medium pan, sauté mushrooms in remaining 2 tablespoons of butter, over medium heat, 10 minutes or until lightly browned; add to stew. 

Bring stew to a boil, then lower heat and simmer uncovered 15 minutes. Season to taste.  

Rub each slice of bread on one side with garlic.  For each serving spoon the stew over a slice of bread and sprinkle with parsley.

The result was the most impressive and mouth-watering beef stew I have ever made.  And if you thought I liked Ina before, you can bet after the rave reviews and the oohs and aahs I heard after slaving over this dish, you can bet that I now worship the East Hampton ground she walks on!

Look out Julia Child!!  I've got my best French chef.  And her name is Ina Garten.  But you can call her Barefoot Contessa.  

Have you ever eaten or made Boeuf Bourguignon?  Tell me about it!

Salmon with French Lentils

'

Yet another fabulous French recipe from Ina Garten's cookbook, Barefoot in Paris.  This one is a staple in our house.  It is easy, delicious and uses ingredients that are readily available.  And in case you didn't know, salmon, with all its Omega-3 fatty acid is good for you.  And your brain.

Make sure to find those French green lentils. They hold their shape and are much better than the boring brown lentils that become mush if cooked too long.

I always make the full lentil recipe (it serves four), even if we are only two, just so I can use leftovers as the filling for stuffed red peppers another night. 

Salmon with French Lentils

1⁄2 pound French green lentils (lentilles du Puy)

1⁄4 cup good olive oil, plus extra for salmon

2 cups chopped yellow onions

2 cups chopped leeks, white and light green parts only

1 teaspoon fresh thyme leaves

2 teaspoons kosher salt

3⁄4 teaspoon freshly ground black pepper

1 tablespoon minced fresh garlic

1 1⁄2 cups chopped celery (4 stalks)

1 1⁄2 cups chopped carrots (3 carrots)

1 1⁄2 cups good canned chicken stock

2 tablespoons tomato paste

2 tablespoons good red wine vinegar

4 (8-ounce) center-cut salmon fillets, skin removed

***

Place the lentils in a heat-proof bowl and cover with boiling water. Set aside for 15 minutes, then drain.

Meanwhile, heat the oil in a saute pan, add the onions, leeks, thyme, salt, and pepper and cook over medium heat for 10 minutes, until the onions are translucent. 

Add the garlic and cook for 2 more minutes. Add the drained lentils, celery, carrots, chicken stock, and tomato paste. Cover and simmer over low heat for 20 minutes, until the lentils are tender. Add the vinegar and season, to taste.

Preheat the oven to 450 degrees F.

For the salmon, heat a dry oven-proof saute pan over high heat for 4 minutes. Meanwhile, rub both sides of the salmon fillets with olive oil and season the tops very liberally with salt and pepper. 

When the pan is very hot, place the salmon fillets seasoning-sides down in the pan and cook over medium heat without moving them for 2 minutes, until very browned.

Turn the fillets and place the pan in the oven for 5 to 7 minutes, until the salmon is cooked rare. Spoon a mound of lentils on each plate and place a salmon fillet on top. Serve hot.

Bon Appetit!

***

And I have a little treat for all my readers.  Join me next week for an interview with Claudia Strasser, creator and owner of  The Paris Apartment.  Any and all Francophiles and Flea Market Gurus won't want to miss this!!  There is a giveway involved, so make sure you tune in!!  And tell all your friends!

Les Deux Rives

Translation in English, The two banks.

What does it really mean to me?

It means a cheap and delicious French red wine!

How cheap?  $6.99 at my local wine shop.

How delicious?  I liked it so much, I went back and bought several bottles.  Even used one as the base for a fabulous Boeuf Bourguignon.  Recipe to follow shortly.

This wine is a Corbières Rouge.  A blend of Granache, Syrah, Mourvedre and Carignan.  It is best served cool, not chilled, and is very fruit forward.

Here is the description  on the label:

"  The vast vineyard of Corbières stretches along the beautiful Mediterranean coast of France from the ancient Roman capitol of Narbonne in the north through the foothills of the Pyrenees Mountains in the south.  It is one of the last great French vineyards to be discovered for the quality of its wine.  The wine is rich, full and packed with ripe berry flavors."

I couldn't have said it better myself.

This is one of those NOT to be missed.  It is a steal under ten bucks, but at less than seven, it is pure highway robbery!  

Salut!   Cheers!   Cin-cin!

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