Have Fun!!!

Hey my Thirsty Gluttons, how are you???

This week, we are all tired... You wanna ask "Why"???? Because, we had lot of fun, lot of parties and lot of wine!!!

Tonight, I would like to say to you why wine is fun!

 

Wine is fun because it's good! Because you can share it! Because it's a moment, a music, people...

Every week, its a huge pleasure for us to try new wines, and share a meal, together! And it's also a pleasure to talk with you!

So... If you think wine is boring, please STOP!!! Choose a bottle, choose some friends, choose some food and enjoy!!! Wine could be what you want! 

Wine is not boring! It's a dream!!! Choose your ! 

See you guys!

Unforgetable Xmas dessert

Hi thirsty gluttons!
Today we are here to bring you some of the best dessert in the planet! In fact this was a dessert buffet we have had during the Xmas journey. As we are in chinese new year today, we hope these wonderful pictures will bring you pleasure and happiness in this meaningful day.

'Merry Xmas', made of pain

This one is my favorite, a star slide over the sky.

Now we are going to show you some varity desserts.

Friends, are you also be shocked by these magical desserts? Although they have a beatiful looking, we ate them all.....

And to drink with these sweet desserts, the wine must be also a bit sweet... so, we recommand you the Porto Cruz Twany! This wine brings the flavor of red fruits which match beatifully the cacao and the cream....

Here we are for today... see ya!

Patience is required and it will reward.

I always remember that the first thing I knew about chateau Latour is that chteau Latour is a true "vin de garde". You can rarely find other wine which can be conserved as long as chteau Latour. I was one of the lucky dog who was invited to chateau Latour to participate the annual Saint Vincent meal with the crew of the chateau.

Shot last visit with Daisy," La tour" where the name chateau Latour came from, which remains a strong symbol of the vineyard.

Latour has also produced the second wine Les Forts de Latour since 1966, and a third wine, Pauillac, has been released every year since 1990.(It is a photo given by Daisy)

 Firstly,we tasted the Primeur 2011, to be honest, it's really hard to taste and describe a primeur, It is deeper,more intense comparing with the old vintages. You can really feel the power of red fruits on the nose, and on the palate you can feel the touch of tannin,firm and dry.

A nice tasting room, shot during the last visit

During the meal we tried 4 wines,

1. Chateau Grillet 2006,Château-Grillet is an appellation in the northern Rhône wine region, which produces white wine from Viognier grapes. The whole appellation, which only is 3.8 hectares.Château-Grillet 2006 is typically apricot and honey on the nose, and apricot, orange on the palate. 
2.  Clos Vougeot 2007 domaine d'Eugenie is a nice Bougundy wine for connoisseur.
3. Les forts de Latour 1985, I expected more, but it disappointed me,the aromas of animal and little bit corked.



Maybe the best words to describe Latour is "Patience is required and it will reward."

4. Latour 1975, the big star,classic, intense red color on the nose with ripe fruits,spices and pepper, on the palate good tannin plus nice acidity, with a smooth finish.What's more, it was a perfect match with the dish" Mignon de veau aux pleurotes",the dish is the complement of the wine, you just felt that the dish made the flavors of the wine better.

What a great meal !!!

Happy New Year my dear Gluttons !!!
We want to thank you for being with us in 2011 and wish you the best things for this new year, great wines and great meals for everybody !!!
It's been very hard to recover after a very long New Year night, but we are back now, in 2012 with a mountain of ideas for food and wine pairing, just for your papillas pleasure !

We finished 2011 eating different good things, traditional food in one hand and original in the other hand.

Before starting, during the "Apéro", we tasted a very particular preparation, oyster with gratin leeks&shallots and its chanterelles cream ! What a strange mix isn't it ? Strange but delicious and it was it was excellent with Champagne !

Entry
As a lot of people do, we started by the traditional Monbazillac Foie-Gras with dried duck breast slices and a candied pear.

And as a lot of people do, we drinked Sauternes wine with that entry !
The Château Romer du Hayot 2002, a Grand Cru Classé from Sauternes region.

Main course
For the main course, we chose an original assortment of flavors, cooking a Deer Roast with its candied carrots and a Vitelotte potatoes puree. It was like a kind of explosion sensation in the mouth. And we added a Cranberry sauce who goes great with mashed poatatoes.

Deer roast is a meet with a very strong taste, that's why it was important to choose an wine with a strong character as are wines from Côtes du Rhône region. We tasted a Domaine de Saint Siffrein 2005.
The pairing was perfect !

Dessert
And to finish this great meal, we had the pleasure to taste home made macaroons and mango icecream with a sweet wine from Côtes du Roussillon, MasAmiel 2006.

Thank you for reading, hope you will have the occasion to taste all those dishes and wines like us !

Happy New Year !

The warmest Christmas with hotpot

Merry Christmas, my dear friends! So I want to hug you!! But in these cold days, I prefer to warm you by the food and wine. Are you eating the turkey, the fois gras or the shellfish? Come on, we need to change. Specially, for you, it’s the time to warm yourself. You would be surprised by what I’ve brought you. OH YEAR!! It’s the HOTPOT. I think it’s the best Christmas gift for you!

All right, now we will begin to know something about the hotpot. There’re so many types of hotpots in China, but which can make great impressions are always these three: spicy hotpot, seafood hotpot and Ice-cream hotpot. Let’s begin with the spicy hotpot.

       Spicy hotpot

Spicy hotpot likes its name, which is spicy and sometimes at a level imaginable. In this hotpot, people like to put more meat than vegetables. Why? Because that the vegetable in the hot and spicy soup is unbearable. The most important characteristic of this hotpot is spicy. Therefore, the beverage should be helpful to reduce the biting taste. In recent years, the trend of pairing with wine becomes more and more popular. Unexpectedly, it’s so accessible in the fans of hotpot. But for this one, red wine isn’t suitable of its tannin. However, the sauterne’s wine should be the best choice. With the sweetness of sauterne, it can alleviate the piquancy in your mouth. Indeed, instead of driving out the flavor of hotpot, it’s really effective to get the agreeable remaining taste. Here, I will introduce you the wine Chateau Climens 2008 thanks to its balanced structure. At the same time, it gives us a rather silence sweetness.

       

       

       Seafood hotpot

It’s not rare in the south-east coach in China, for example Shenzhen. To compare with the precedent, this one is bearable. Its characteristic is fresh, with the fresh seafood, pairing with a little vegetable as the decoration. Thus, we have more choices for this hotpot. Nevertheless, hotpot is always hot to eat. Regardless of red wine’s other advantages, we have to give it up for this moment. I prefer to suggest you the sparkling wine rather than white wine. Here, I suggest the wine called Schramsberg Blanc with the vintage 2008 which comes from America. The turbulence of wine in your mouth with the fish makes you feel the fish is living. Besides, some sweetness run off the wine pairing with fish gives us the real flavor of seafood. So, don’t be doubt and try it.

      Ice-cream hotpot

Ice-cream and chocolate hotpot sounds really interesting. But how can we imagine matching it with wine? Here, comes up with a good idea. Pairing with Weltachs Eiswein 2008 which is birth in German, made by frozen grapes should be incredible. Flowing into the mouth with the flavor of mature honeydew melon and mango, it’s really suitable with the ice-cream and the chocolate. In the same while, due to its a little acidity, it can balance the high sweetness of hotpot. It wouldn’t be a wrong choice.

Another Christmas gift!!    

When Peking duck (Canard Pekinois) meets Bordeaux

Hi, dear friends. How is everything? Hope all is going well for you guys :)

Christmas is getting nearer. It’s the right moment to make this famous dish, Peking duck, which is one of the all time classic in China. Would you agree with us?

Actually Peking duck is quite a rich dish. Fattiness but you can’t feel it, meaty, concentration of aromas, crisp skin must be your feelings about this dish.

We chose two wines to accompany this dish:

Chateau Fourcas Hosten 2007 (Listrac Medoc)

This is a quite young wine with lovely red fruits notes. A little smoky. Soft and delicate on the palate though. Honestly we felt that it went very well with this dish until we tried the second wine.

Chateau Lagrange 2002(Saint-julien)

Ok, let’s talk about this second wine. It’s a 2002 St Julien 3eme Grand Cru Classé. Decanted for 1 hour. Comparing with the first wine, Lagrange had a more powerful nose. Rich and dense. Ripe tannins, silly texture, balanced and very elegant.

The beautiful acidity made us ignore the fatness. And we used little sugar to cook, if it is sweeter, some white wine or some Beaujolais would be better.

Today, We do Chicken right!

Hi Thirsty Gluttons!

Recently the weather got colder and colder, and rained a lot.. It's so Bordeaux!T_T Although suffering from this damn weather, I hope all you guys still stay under the warm, and comfortable sun shine....

Here comes the subject! In order to adapt the cold temperature, we decided to bring you some really hot, spicy stuff.... yeah... you got it... today, we do chicken right!

Don't be cheated by the topic... It has no relate with KFC's except the slogan.. This dish comes from China, and it has been just invented in recent years! "The Big Dish Chicken", I ain't kidding, its just what called in China! :P
Here is the finished dish...

Quite attractive, isn't it?

It's a perfect ideal to aginst the cold weather and enjoy gastronomy at the same time! Just be aware it may cause some uncomfortable for those who can't eat spicy... However, pepper is my favorite..!

We thought white wine should be better than red wine what paring with hot dishes... So we choosed a Alsace white wine! Its a 2008 "Les Princes Abbés" Pinot Gris comes from the Domaines Schlumberger.

The wine is concentrated, with a good natural acidity.Packed with apple and tropical fruits aromas, the wine has vanilla and butter flavors. 

It's a very elegant wine which paring the "Big dish chicken" perfectly! Especially when you felt the good acidity neutralized the spicy in your mouth! we've enjoyed a lot!

for more wine information visit http://www.domaines-schlumberger.com/.

We gonna stop here for this week. Thank you all the thirsty gluttons for following us! See ya!