Skip to main content

Crisps, Caviar, and Crémant de Limoux #Winophiles


Here we are at the December event for The French Winophiles, a wine-swilling, food-loving group started by Christy of Confessions of a Culinary Diva and, now, jointly coordinated by Jill of L'occasion and Jeff of Food Wine Click.

Here's Jill's full invitation: here. While Champagne as a holiday theme seemed natural, the group wanted to open up the field to "any French wine that bubbles." This is the last French Winophiles session of the year. Stay tuned for more fun in 2017.


#Winophiles French Fizz Team


The Conversation
Join us for a live Twitter Chat Saturday, December 17th at 11 am EST/8 am PT. You may join in the revelry by following hashtag #winophiles. Join us for our upcoming events by emailing your post title to Christy at culinarydiva@icloud.com or Jill at jillbarth@msn.com.  A Vôtre Santé!

In My Glass

I actually had lots of fun with French fizz this month, including a Crémant de Bourgogne and a Crémant de Loire. But I decided to share a Crémant de Limoux.


Before the more well-known sparkling wines - Champagne, Prosecco, and Cava - there was sparkling wine in Limoux, France. In the early 1500s, monks at the St. Hilaire Abbey were producing a semi-sweet sparkling wine from blanquette, the white Mauzac grapes of the region. And like most monastic breweries and wineries, those initial bottles were likely produced by accident.

In fact - well into the 1700s - the bubbles from a secondary, in-bottle, fermentation were even considered a flaw in the wine. Now, they are the goal. Crémant is made by bottling the wine with liqueur de tirage - a syrup made of extra yeast and a small amount of sugar. That sugar is digested by the yeast, creating a bubbly, dry wine.

I poured the Sieur d’Arques Toques et Clochers Crémant de Limoux NV Sparkling Wine. And it was pure deliciousness. Crémant sparkling wines are made using the traditional Champagne method, but they’re not made in the Champagne region.

If you’re craving and old world, elegant bubbly this Toques et Clochers is a great substitute at half the price. This sparkler is dry, crisp on the palate with a lengthy saline finish.

On My Plate


I hesitated to share this because it's hardly a recipe. It's more about shopping for the right ingredients. But it's simple and it's festive. And we could all use a little more simplicity this time of year, can't we?!

From Thanksgiving through New Year's, I feel like a crazy Elf who jumps between coffee in the morning and wine in the evening. And, in between that, there's a just a bunch of holiday mayhem.

Once you have all the ingredients, it’s a breeze to assemble. Just be sure to do so just before serving so the chips stay nice and crisp.


Ingredients

  • chips
  • crème fraîche
  • caviar
  • bubbly

Procedure
Place a dollop of crème fraîche on top of a chip. Top with caviar. Serve with bubbly.

Comments

  1. Wow what a simple and elegant pairing! Perfect! Thanks for sharing Camilla. Cheers!

    ReplyDelete
  2. Perfect holiday pairing...very fancy schmancy with no hard work.

    ReplyDelete
  3. Ha! Now that's a recipe I can follow! And I know it paired well with the Cremant! Sparkling wine loves chips and salty foods! Merry Christmas to you and your Cam!

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas