Skip to main content

Pairing a School Assignment with a #Winophiles Project: Moqueca + Gautier Vouvray Argilex 2012 #Winophiles


This month Jeff of FoodWineClick! is hosting the French Winophiles as we explore Vouvray. You can read his invitation here. And if you are reading this early enough, feel free to join in on our live Twitter chat. Saturday, December 21st at 8am (Pacific time). Follow the hashtag #Winophiles and be sure to use it if you chime in.

Here's the Vouvray line-up...

In the Glass

I was able to track down a few bottles and I will share my pairing of a sparkling Vouvray later. But, for this event, I am sharing my thoughts on the Gautier Vouvray Argilex 2012, a Chenin Blanc from Vouvray. Turns out that Vouvray is an important white wine appellation in the Touraine part of the Loire and runs the gamut from sweet to dry and still to sparkling. It is almost almost a single varietal - Chenin Blanc - but it can contain up to 5% Menu Pineau though that's still fairly uncommon.

Domaine Gautier, in Vouvray, has been in the family for seven generations and dates bak to the 17th century when vines are mentioned in a legal document dated 1669. Benoit Gautier took the helm in 1981.


The grapes for this Argilex are hand-harvested. The wine is labeled as sec which means dry. Other designations might be tendre - off-dry - demi-sec - half-dry - moelleux - very sweet - or liquoreaux - botrytized. This drier version has aromas of winter fruit and chamomile. But it was the hint of saffron that made this an alluring match for a savory soup from Brazil.

In the Bowl

On the night that I wanted to pour this, my Enthusiastic Kitchen Elf - D - had a school assignment he needed to complete. He and his friends were making a dish that fused old world ingredients with new world ingredients for their AP World History class project.


The version of moqueca that I know is Brazilian. D says the dish originated in El Salvador; I suspect it has roots and iterations in almost every Central American and South American country. As they cooked, R and D told me that the tomatoes were the only New World ingredient. They explained from where all of the ingredients came. 


You can go to the original recipe post here - Moqueca: A Dish That Fuses Old World and New World Ingredients.


I am always open to teaching kids how to cook or swapping lessons. My friends from Spain taught me how to make paella; I gave them Lumpia Lessons.

And that's a wrap for the 2019 French Winophiles events. We'll be back in January with our
Newcomer’s Guide to French Wine with Jeff of Food Wine Click! leading the discussion. Stay tuned and, in the meantime, Joyeux Noël et Bonne Année!

Comments

  1. How was the Pairing? It seems like with the plantains that the vouvray might be nice (was this a sweeter Vouvray?). The recipe looks delicious.

    ReplyDelete
  2. I'm so glad you could combine two projects during this busy time of year.

    ReplyDelete
  3. Super sounding dish! I'm betting most coconut based dishes would go pretty well with a dry or semi-dry Vouvray. Those with heat can stand a bit of residual sugar. Your experience? So great your son cooks!

    ReplyDelete
  4. Saffron, and then the coconut milk seems to add the creamy note that my research suggested for Vouvray. Good work by the young adults! And you!

    ReplyDelete
  5. Sounds like such a fun project! And I'm sure it was a delicious match with the wine.

    ReplyDelete
  6. What fun! And with a world history lesson, to boot. So interesting that the saffron found a kindred spirit with the wine.

    ReplyDelete

Post a Comment

Popular posts from this blog

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

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

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa