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Pinot Noir from Gevrey Chambertin
Just before the harvest (vendanges) |
It is fall, the official date was last weekend. But one did not need a date on the calendar to tell the difference. Suddenly the weather was cooler in the evenings, and the winds started to blow. We have had some very cool days too.
Continuing with the weather report, we are still dry. We have had a few small showers, but nothing sufficient. Our area has been listed as critical. Funny, Bourgogne has been known as a wet area.
Enough weather.
The vendagne (wine harvest) was early this year. Even with the drought, the grapes appear to have done well here. In the Haute Côte I saw some grpaes that were burned by the sun.
The vendange was finished by mid-September and the celebrations too. I have heard from a couple of winemakers here in Gevrey that the harvest was good. There was a note in the paper that the harvest was abundant too. The sale of this new wine will be in Beaune in November. Have to wait and see what happens.
Here are a few photos from the harvest. Note that faces are blurred, unless a public event, I would need to have signed permission to use photos if the person was identifiable.
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Grocery display with huge quantities so the winemakers can
feed the pickers (vendangeurs ) |
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| Putting out bins for the grapes in back of our house |
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| Picking |
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| Dumping grapes into the carriers back basket |
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| More dumping to the big basket |
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| Bins are full of picked grapes |
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I was at our Assoc room when the truck with wine for
Phillip Leclecrc came in from the vineyards |
One day we took a trip north ( 3 hours) to a glass company. There was a shop of course but also a demonstration area. We enjoyed watching the glass blowers.
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| Adding a foot |
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| Spinning a bottle |
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| Bowls in the shop |
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| Also a pond with glass mobile and a red bridge |
On the way home we took the auto route (toll way) and were stopped over an hour because of a truck on fire 6 km ahead of us.
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Going between cars on a skateboard while
waiting |
This month I went up to Paris to meet a cousin I had not seen in years ( I will not go into details on how many years). Took a few photos while walking around. I took a lot of photos!! OK, but I am only putting a couple here.
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| Palais Royal - 1985 installation by Buren |
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| Others there taking photos too. Woman on a pedestal, literally! |
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| Fountain and reflections |
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| Metro port at Palais Royal |
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| Left bank (Rive gauche) |
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| Notre Dame Rive Gauche |
Then we came here for touring, wine and cheese. Caught up on family too.
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Beaune,
the Hôtel de Dieu |
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Beaune,
Hôtel de Dieu |
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| This was a hospital for the poor and ran up until 1970's |
The Hospice de Beaune (Hôtel de Dieu) was built 1443 for the poor. More detail info here in interested. Really interesting place to visit.- CLICK -
Hôtel de Dieu
Recipe of the Month
Galletes (dinner crepes)
Galettes come from the Normandy region of France. Often one would drink cider with a galette.
A dinner crepe here is called Galette , is made with a different flour, here it is called sarrasin flour (buckwheat flour).
There is a huge variety of ingredients to add to the inside.
Go creative.
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This was BIG, it had chicken, mushrooms
and cheese inside with a mustard cream
sauce-hmm, maybe not diet food |
INGREDIENTS
- 500 g de farine de sarrasin (3.2 cups of buckwheat flour)
- 1 oeuf ( 1 egg)
- 70 cl d'eau ( 70 cl or 24 ounces of water or 3 cups of water)
- 15 g de sel gris de Guérande (about 1 TBS sea salt)
Inside the galette you can add almost anything. The photo was chicken, cheese and some cream. Then covered with a mustard and cream sauce on top. You usually have cheese and a little cream inside.Sometimes a fried egg and ham would be added, or just some mushrooms, or tomatoes or....I have had ham, fired egg and cheese inside with a salad on top on the outside.
PREPARATION
1. Put flour in a bowl and make a hole in the middle.
2. Add egg in the hole
3.Start to stir and add the water slowly.
4. Let batter sit for an hour (it will thicken during this time). The mixture should be almost like a cake batter, not too think and not too thick.
5.If batter is too thick, add a little water
6. Heat pan (use a non stick is easier) Crepes or galettes are thin, not like American buttermilk pancakes)
7. Add batter and spread out to at least 8- 12 inch circle. Flip when ready.
BON APPETIT
The vendagne (wine harvest) was early this year. Even with the drought, the grapes appear to have done well here. In the Haute Côte I saw some grpaes that were burned by the sun.
