Tuesday, March 20, 2012
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.
The vines are goblet shaped
Maguy most definitely knows her stuff and has devoted her life to Tavel wine.
She has the tattoo to prove it, too!
Les Vignerons de Tavel, for a tour of the facility.
Maguy and her key to the vat--
Boxes and boxes just waiting to be shipped to all you rosé lovers out there.
It was a lovely day and I hated to see it end. I didn't want to leave.
Berry crumble or crisp is one of my favorite desserts. Crumbles are the rage in France, too.
I found this at allrecipes.com.
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!