21
February
2008
Well we decided to take a day trip to the Viaduct. It didn’t look that far away so we took the scenic route (N106 from Alès toward the Lot). Almost three hours later we arrived at the viaduct. It was gorgeous. It is actually taller than the Eiffle Tower. Currently the world’s longest and tallest bridge is worth seeing. My advice don’t take the scenic route, take the highways even though they are “payante” meaning they are toll roads. Having arrived so late in the day, we ate at a rest area so no real delicacy to tell you about this time.
Bernie Duhaime
Posted: Uncategorized
15
February
2008
In the Jan 25th WSJ, Dorothy Gaiter and John Brecher published 10 tips for a successful OTBN. Well actually 12, but the last two aren’t really tips. I urge you to take a look for the full write up, but here is the short list:
- CHOOSE THE SETTING – alone or with family/friends. At home or in a cozy restaurant. Alone, it can be intimate. With family/friends you might end up enjoying several “special” wines (wink, wink)
- SELECT THE BOTTLE -Take a look around. Look for memories. You might decide to go out and find a wine you’ve always wanted to try, ie. make a memory.
- STAND IT UP – For an older wine, stand it up several days ahead to allow any sediment to settle at the bottom.
- BEWARE OF THE TEMPERATURE – Since its a special bottle, don’t drop the ball on temperature. Both Reds and Whites are best at cellar temperatures (around 55 degrees). Don’t over chill the white. Put that Red in the refrigerator for an hour or so if its been at room temperature.
- PRACTICE OPENING THE BOTTLE – The cork on an older bottle may break easily. The best method is the 2 prong cork puller. If you don’t use one, get one and practice. It’s an easily learned skill. In conjunction with the cork tip comes another. Have a carafe and a coffee filter handy in case of a crumbly cork.
- DON’T NECESSARILY DECANT – Some older wines will quickly dispel. Try it immediately. If it needs to open up, you’ll have plenty of time.
- HAVE A BACKUP WINE READY- Sad but true.
- SHARE – If the wine has memories, share them.
- SERVE DINNER – This tip has more to do with timing than food pairing. If the wine is somewhat funky at opening, taste it at intervals during the dinner. You might be amazed.
- ENJOY THE WINE – For the memories, past and future. “Ah, remember that Vega Sicilia we had on OTBN in 2005″
Now I realize that I’ll be out of town on the 23rd (the official OTBN), so I’ll have to set my own date sometime in early March. Ah, the best laid plans……
Posted: Uncategorized
15
February
2008
The is an interesting website called Paris Daily Photo: http://www.parisdailyphoto.com/. I always take pleasure looking at these surprising and yet familiar pictures. It can make me home sick in no time!
Valentines Day on Canal St Martin
Posted: Uncategorized
11
February
2008
Ok, here’s a new one for me. Late last week we visited a really small village in the Gard, named Verfeuil. This town was so small that it only had one restaurant “Augerge des Concluses”. Their specialty was Brandade de Morue which is mixture of salt cod, milk, olive oil and who knows what else. It was actually very good and I chose one of the brandades in a turine with eggplant and a tomato coulis. Several of our friends wouldn’t even try it. The good news is they had wonderful wines including ones from a local vintner called “Natura”. I sure wish I could bring some back. Oh well, I guess I’ll just toast to you! “Santé”
Bernie Duhaime
Posted: Uncategorized
6
February
2008
We arrived in Southern France last Friday and we’ve been visiting some interesting cities. On Sunday we spent some time in Nimes which has a huge Roman arena. It is supposedly the best preserved of all the Roman arenas. They still have bull fights there now. After our touring the city we went into one of those open air bistros and I ordered the special of the day: Taureau. It actually was very good and tasted alot like steak (maybe close to Omaha steaks) but it was “Bull”. There was a local merlot that they recommended and that went down very well too. Our next trip will be to Arles where they are known for “donkey”. I may have to pass on that.
Bernie Duhaime
Posted: Uncategorized
