Tuesday, March 20, 2012

Tavel rosé

While in France, I was lucky enough to make the acquaintance of Mme P's good friend and colleague, Mme Boop.
I am sure we were having a deep conversation here just as Mme P caught us with her camera--

Mme P and Mme Boop are both English teachers and will be on their way to chez moi with their students in just a few days.  Je les attends avec impatience!   No, I never wait patiently.
Mme Boop and her sister gave us a tour of the Tavel vineyards.  Yes, that lovely dry rosé that I am so fond of.  That Tavel.  Seems Mme Boop's granddad had a major hand in acquiring the Tavel AOC.  The mistral wind was blowing mightily, but we braved the weather and took off with Sister Maguy to get a firsthand tour of the vineyards and the winery.

Vines are far as the eye can see--

Growing in three different types of soil.
Producing this rosé
Producing this one (I brought home a bottle)
And sandy soil
Producing this bottle.
The displays in the visitors' center / tasting room are very cleverly done, n'est-ce pas?
The vines are goblet shaped
or held on wires.
A vigneron's work is never done.  See the pile of sticks to the side of the tractor?  They were hand cut from the vines.  This must be done every year so that the vines will keep their shape and not grow out of control (the way vines will do when left to their own devices).  It must be done between November and March.  After the harvest and before the new growth begins.
Maguy most definitely knows her stuff and has devoted her life to Tavel wine.
She has the tattoo to prove it, too!
After our tour of the vineyards, we went to the winery, Les Vignerons de Tavel, for a tour of the facility.
Maguy and her key to the vat--
The key to the kingdom??
Boxes and boxes just waiting to be shipped to all you rosé lovers out there.
Then on to lunch at Mme Boop's house.  Hubby made lunch and poured the wine.  Well-trained, non?
Dessert was equally delicious... crumble with crème anglaise.
Or Mme Boop's fondant au chocolat-

It was a lovely day and I hated to see it end.  I didn't want to leave.
But I plan to return in July!!  Save a few bottles for me, s'il vous plaît!

Berry crumble or crisp is one of my favorite desserts.  Crumbles are the rage in France, too.
I found this at allrecipes.com.

Berry Crumble

Use just one type of berries or a combination of any of the ones listed below.

1 1/2 c. fresh blackberries
1 1/2 c. fresh raspberries
1 1/2 c. fresh blueberries
4 Tbsp. granulated white sugar
2 c. all-purpose flour
2 c. rolled oats
1 1/2 c. packed brown sugar
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 1/2 c. butter

Preheat oven to 350˚F.
In a large bowl, gently toss together berries and white sugar.  Set aside.
In a separate bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg.  Cut in butter until crumbly.  Press half of mixture in the bottom of a 9x13 inch pan.  Cover with berries.  Sprinkle remaining crumble mixture over the berries.
Bake in preheated oven for 30-40 minutes or until fruit is bubbly and topping is golden brown.
Serve with whipped cream, vanilla ice cream, crème anglaise, or all by itself!

Bon appétit, Tavel et les vignerons!

1 comment:

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