Les Vignerons Parisiens & La Confiture Parisienne

by Paige Donner

For a double-whammy on #localfoodandwine bliss, stop by Paris' only urban winery on rue de Turbigo in the 2nd arrondissement, Les Vignerons Parisiens, to pick up the jam

that they inspired the ladies behind Confiture Parisiennes to make in their honor: wine jelly!

 

These limited edition jams and jellies are made with wine grapes as their base and they perfectly with crackers and cheese and, yep!, dainty (or not so dainty) sips of wine.

An urban winery is a tried-and-true concept in familiar wine regions in the U.S. such as Napa, Santa Ynez and Willammette Valley - but folks here in Paris are still getting used to the concept. But Les Vignerons Parisiens is one of the most inviting chais I have ever visited here in France, and that it's just a few minutes walk from my office makes it even better!

So if you're visiting the city and are hankering to get that wine experience in, but have limited time, Les Vignerons is the next best thing to a visit out to Bordeaux or Burgundy. The vinification tanks are on premise and they'll even tour you around the premises, explaining how the wine is made. Finish this all off with a tasting of their red and white wines - coupled now by the divine Confiture Parisienne limited release of wine grape jellies.

#localfoodandwine never tasted so good - in Paris!

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L'Esprit Champagne Castelnau 'Hors Catégorie'

by Paige Donner

Maybe it's because there's a woman Chef de Cave, Elisabeth Sarcelet, at Champagne Castelnau? Or maybe it's simply because the champagne limited edition by Castelnau designated 'Hors Catégorie' which translates into English as 'priceless' or 'beyond categorization,' is a limited edition unique blend? But there's something about this cuvée that truly makes it exceptional.  

Each of these limited edition release cuvées under the label Hors Catégorie are blended to stand alone. They are not a standard by which other champagnes of the house will be blended, as is the production M.O. in Champagne (with a few exceptions such as Jacquesson).  When Ms. Sarcelet blends this cuvée she does so by selecting only the most exceptional wines in the cellar and then delicately and expertly blends them to bring out only the best individual characteristics of each of the singularly vinified cuvées. Each of these champagnes released under this special label or "cuvée" is made to stand alone. 

What's even more extraordinary is that in this current release of Hors Catégorie, CCF 2067 released on 22nd January, 2018, there is only 5 g. of sugar. But its roundness and its voluptuousness would have even the most expert of champagne connoisseurs guessing otherwise. 

" For this second edition, the spirit of Hors Catégorie is ever present. As its fine bubbles burst we are transported to a universe of spice and vanilla notes. A gentle signature of oak is conferred by ageing for 10 months in Burgundy barrels made from wood from the local Argonne forest, and it is this that gives some smoky notes to the blend. An aromatic complexity develops as the wine opens up with scents of toast, candied lemon and delicate minty notes.  - Elisabeth Sarcelet, Chef de Cave, Champagne Castelnau

Elisabeth Sarcelet, Chef de Cave, Champagne Castelnau, pictured above

According to the tasting notes, the best wines for this release, Hors Catégorie CCF 2067, were selected mainly from Trépail, Villers-Marlery, Montgueux, Vitryat, Riceys and Montagne Ouest. Fifteen % from 2011 harvest and 85% of reserve wine from 2010 (a very good year in Champagne). Aged for nearly a year in oak from Burgundy. 

15% Chardonnay 

40% Pinot Noir

45% Pinot Meunier

3600 bottles. 300 magnums. Produced June 2012. Disgorged May 2017. 

Click Here for the Product Sheet

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Episode 36: 2017 Bordeaux, Chef Sylvestre Wahid & Boneshaker Doughnuts Paris

by Paige Donner

Episode 36 Paris GOODfood+wine

For our April in Paris Goodfood+wine show, we take you this month to the city's first freshmade doughnut shop, Boneshaker Doughnuts; we bring you with us on a tête-a-tête with a 3^rd generation Bordeaux château wine expert who tells us about her 2017s just in time for En Primeur; And, lastly, but most certainly not least, you join me for a sit-down with Chef Sylvestre Wahid, the 2-star Michelin chef whose 10-table dining room called Restaurant Sylvestre on rue St. Dominique, offers truly luxury dining and spares no detail in the service, the setting or the cuisine.

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photos by Paige Donner, more on FoodWine.photography

So relax, kick up your feet, pour yourself a glass of whatever is tugging at your taste buds this minute, and join us for yet another episode of Paris GOODfood+wine where we introduce you to some of France's finest wine and food entrepreneurs and experts.

photos by Paige Donner, more on FoodWine.photography

We'll begin the show with Julia Gazaniol whose grandfather purchased Château de Parenchère in 1958. For most wine estates in Bordeaux, 2017 was an especially difficult year, climatically speaking. Many estates lost anywhere from 50 – 80% of their grapes due to late frosts. It was the smallest Bordeaux harvest since 1945. However, as Julia will explain to us in greater detail, the quality remains quite good..

Fresh-baked Paris Doughnuts by Boneshaker Doughnuts on rue d'Aboukir Paris 75002

 

 

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