Friday night tasting notes, prepared for you by Vianney and the team:
Food -- Goose Foie Gras by J. Grolière, from Périgeaux, Dordogne
In 1960, Jeanne Grolière decided to dedicate herself to making conserves according to her family traditions in South-West France. She recreated, in her own kitchen, recipes handed down through the generations, and sold them by herself at the local market. Eventually, the word-of-mouth demand for her incredible products grew and she expanded into a small workshop and later into a modern production facility where the products are still lovingly made from the same recipes and in the same traditions.
This incredible block of goose foie gras is smoother than the more commonly found duck versions and has a subtle, buttery flavour that goes perfectly with toasted sourdough bread and caramelised onion jam.
Wine -- Le Chenin D’ailleurs, François Chidaine (Chenin Blanc)
For the wine match, instead of going with a classic sweet wine recommendation (traditionally a Sauternes), we have chosen a less obvious but no less mind-blowing Chenin Blanc option.
It is made by François Chidaine, one of the finest Chenin Blanc craftsmen working anywhere in the world today. His biodynamically managed vineyard is actually based in Montlouis in France's Loire Valley, where his reputation among wine connoisseurs continue to grow, but he sources the Chenin grapes for this particular wine from Limoux in South-West France where the warmer climate and southern soils combine to make the wine more intense. White flowers, white peaches, yellow plum and a hint of lemon zest with a chalky texture make this a truly unique wine that goes especially well with the rich, creamy texture of the goose foie gras.
Together, a truly sublime treat, all the way from South-West France.
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