The best drink when it's cold outside: Mulled Wine

"I have always been a wine lover.

But it wasn't until the first Christmas I spent in France last winter that I came to realize that I am totally a mulled wine lover too! As the fist thing comes to my mind every time when I think about Christmas Market, mulled wine is seriously the perfect drink to warm you up in the evening after a chilly day out in the cold."

 
So this week we're going to introduce you the MULLED WINE!

Mulled wine is a special beverage of European region which usually made with red wine, various mulling spices and some fruits. It is served hot or warm and may be alcoholic or non-alcoholic.It is a traditional drink during winter, especially around Christmas.

Origins

Wine was first recorded as spiced and heated in Rome during the 2nd century. The Romans traveled all across Europe, conquering much of it and trading with the rest. The legions brought wine and viticulture with them up to the Rhine and Danube rivers and to the Scottish border bringing their recipes with them.

The Form of Curry,a medieval English cookery book from 1390 mentioned mulled wine, says: "Pur fait Ypocras …" grinding together cinnamon, ginger, cloves, long pepper, nutmeg, marjoram, cardamom, and grains of paradise ("spykenard de Spayn", rosemary may be substituted). This is mixed with red wine and sugar (form and quantity unstated).

Recipe of Mulled Wine

Mulled wine is very popular and traditional in Europe during Christmas holidays. Over the years the recipe for mulled wine has evolved with different culture and the tastes.

As for British culture, there is no specific recipe for mulled wine and the spices involved in its recipe. However, this is commonly a combination of orange, lemon, cinnamon, nutmeg, fennel seed (or star anise), cloves, cardamom, and ginger.

And for German-speaking countries,mulled wine is usually prepared from red wine, heated and spiced with cinnamon sticks, cloves, star aniseed, citrus, sugar and at times vanilla pods.

But in France, mulled wine which is called "Vin Chaud" in French typically consists of red wine mixed with honey, various mulling spices, and orange. 

Since we tried our first mulled wine in the Christmas Market in France, we're going to introduce you a traditional french one.

Vin Chaud (Mulled Wine)

Spiced mulled wine is a winter favorite -- warm, flavorful, and always so comforting!

PREP: 5 MINS COOK: 20 MINS TOTAL: 25 MINS

INGREDIENTS:

• 1 (750 ml) bottle of red wine (choose something fruity but not too sweet. Merlot, Zinfandel, or Cabernet Sauvignon all work well)
• 1 orange, sliced into rounds
• 1/4 cup brandy (optional)
• 1/4 cup honey
• 5 whole cloves
• 2 cinnamon sticks
• 2 star anise
• optional garnishes: citrus slices (orange, lemon and/or lime), extra cinnamon sticks, extra star anise

DIRECTIONS:

Put all ingredients in a large saucepan over a medium heat. Let this simmer for at least 15 minutes. Then keep on a rolling boil for about 4 to 5 minutes. Strain, and serve warm with your desired garnishes.

*You can also place the oranges, cloves, cinnamon, and star anise in a cheesecloth. Then simply strain and pull out the bundle when ready to serve.

This is dead simple to make and tastes like Christmas in a glass.

Japanese Artistic Whisky: Suntory

Whisky or whiskey is a type of distilled alcoholic beverage made from fermented grain mash. Various grains (which may be malted) are used for different varieties, including barley, corn (maize), rye, and wheat. Whisky is typically aged in wooden casks, generally made of charred white oak.

Whisky is a strictly regulated spirits worldwide with many classes and types. The typical unifying characteristics of the different classes and types are the fermentation of grains, distillation, and aging in wooden barrels.








Japanese whisky is a style of whisky developed and produced in Japan. Whisky production in Japan began around 1870, but the first commercial production was in 1924 upon the opening of the country's first distillery, Yamazaki. Broadly speaking the style of Japanese whisky is more similar to that of Scotch whisky than other major styles of whisky.



There are several companies producing whisky in Japan, but the two best-known and most widely available are Suntory and Nikka. Both of these produce blended as well as single malt whiskies and blended malt whiskies, with their main blended whiskies being Suntory kakubin, and Black Nikka Clear. There are also a large number of special bottling and limited editions.














About Suntory











1923

Shinjiro Torii envisioned a whisky filled with the essence of Japanese nature and hand-crafted by artisans through a patient process of enhancing the work of nature.
He dreamt of creating subtle, refined, yet complex whisky that would suit the delicate palate of the Japanese and enhance their dining experience.

Inspired by traditional Scottish whisky, Torii envisioned a Japanese approach by choosing a terrain and climate completely different from those of Scotland.

Torii chose the region of Yamazaki, Kyoto as the birthplace of Japanese whisky.







1899

Shinjiro Torii founded the Torii Shoten store in Osaka.

1918

Torii invested his family fortune and pursued his dream of building

Japan’s first whisky distillery despite unanimous protest from company directors.

1923

The Yamazaki Distillery, Japan’s first single malt whisky distillery,

began construction in Yamazaki on the outskirts of Kyoto.

1927

Japan’s first whisky, Suntory Shirofuda (white label), launched and then failed.

1937

Torii launched Suntory Kakubin (square bottle). Today, Kakubin is the heart and soul of Japanese whisky and the country's No.1 seller.









1970

Suntory revolutionized the way to drink whisky by introducing "Mizuwari"

(the blending of whisky with water) and pairing it with Japanese cuisine.

1973

Keizo Saji inherited his father’s quest to push the boundaries of what a Japanese whisky could be.

He built the Hakushu Distillery to commemorate the 50th anniversaryof Japanese whisky-making and to diversify Suntory’s single malt portfolio.





1984

Suntory Single Malt Whisky Yamazaki is released.



1989

Suntory Blended Whisky Hibiki is released.

 


1994

Suntory Single Malt Whisky Hakushu is released.






Award

2003- Yamazaki 12 Years Old wins a "Gold Award" at the International Spirits Challenge (ISC) in the United Kingdom. Yamazaki is now celebrated as the No.1 selling Japanese single malt whisky.



2010- The House of Suntory is the first Japanese whisky manufacturer to be awarded ISC "Distiller of the Year".



2012- Suntory awarded ISC "Distiller of the Year" for the second time and becomes the first distiller in ISC history to claim two whisky category "Trophies" in the same year. The ISC "Trophy" is awarded to Yamazaki 18 Years Old and Hakushu 25 Years Old.



2013- Suntory wins ISC "Distiller of the Year" for its third time. The ISC "Trophy" is awarded to Hibiki 21 Years Old.



2014- Suntory wins ISC "Distiller of the Year" for three consecutive years, fourth time in total. The ISC "Trophy" is awarded to Hibiki 21 Years Old for two consecutive years.

Beautiful encounter with Taittinger

History

In 1734, Jacques Fourneaux established a wine-business in Champagne and worked closely with the Benedictine Abbeys which, at that time, owned the finest vineyards in the region.

The Taittingers were a family of wine merchants who, in 1870, moved to the Paris region from the Lorraine in order to retain their French citizenship after the Franco-Prussian War and the Treaty of Frankfurt.

In 1932, Pierre Taittinger bought the Château de la Marquetterie from the wine house of Forest-Fourneaux.

Champagne Taittinger was sold in July 2005 by the Taittinger family, along with its subsidiary, Société du Louvre, to the U.S. private investment firm Starwood Capital Group.

Having bought back of family business in the summer of 2006, Claude Taittinger retired in the same time and his nephew Pierre-Emmanuel Taittinger replaced him as head of the business.

Owner of Taittinger

Pierre-Emmanuel Taittinger and Bank Credit Agricole Nord-Est

Sol：Clay

Harvest：10 500kg/ha

Profil AOC: Champagne

Production：268 million bottles

Grape Variety : 37% Chardonnay, 48% Pinot Noir and 15% Pinot Meunier

Tasting note of Taittinger Collection

Vasarely 1983          Brut vintage 1978

The 1978 harvest was one of the smallest in the history of champagne since the prewor period. The harvest was preceded by a particularly fine, sunny late summer, resulting in red grapes affording a high alcohol content and a top-quality harvest.


Taittinger Collection Brut 1978 is a blend of 40% Chardonnay from the best vineyards of the Côte des Blancs and 60% Pinot Noir harvested from those of the Montagne de Reims.

It has a beautiful golden robe, the bubbles are rich and delicate. This magnificent cuvée reveals round, flexible, open and mature. Chardonnays have here given the length of the aromatic with according raw floral, fruity dominant. As for Pinot Noir, they are rich, full-bodied and the generous note of red fruit with nuances. All keeps a beautiful freshness taosty.

   

In the mouth, it has a lovely fruity note, accompanied by a frank and lively attack. The grapes of the 1978 vintage have made a perfect balance between sugar and acidity.

You can enjoy it as an aperitif or accompanied desserts. It will be perfect to drink this beautiful wine with your dishes like Coquilles(shells) Saint-Jacques with supreme, Scampi, or foie gras. And it can also get on well with your desserts like Biscuits of Reims,Tarte Tatin.

   Saint-Jacques

Scampi

   

Foie Gras

 Tarte Tatin

Biscuits of Reims

Data of our blog, thank you, for all of our visiters

Thank you very much, for all of our visiters! ~^ ^~
We will keep going, and offer you more and more interesting informations about the world of  wine.
Have fun here guys!
And if you are interested in something about wine,do not hesitate to share with us！

Let's meet "the sommeliers"

    About them

This week we will present you a traditional profession related to wine in France, the sommelier or the wine steward. Maybe we are confused some others professions about wine, like barman, bartender and wine taster.

   

The answer is just simple, we confuse them. But they are just two professions, because a barman is also a bartender, a wine taster is a sommelier.

Bartender

A bartender is a person who formulates and serves alcoholic beverages behind the bar. A bartender can generally mix classic cocktails.

Cocktail competitions such as World Class and Bacardi Legacy have recognized talented bartenders in the past decade and these bartenders, and other, spread the love of cocktails and hospitality throughout the world.

                 The global cocktail competition, The Master Chivas in 2014

And what do they use?

Popular recipes of cocktail

A bartender is sometimes skilled, like “Flair”

Sommelier

A sommelier, or wine steward, is a trained and knowledgeable wine professional, normally working in fine restaurant, who specializes in all aspects of wine service as well as wine and food pairing.

Functions

Responsible for the development of wine lists, and books and for the delivery of wine service and training for the other restaurant staff

Working along with the culinary team, they pair and suggest wines that will best complement each particular food menu item

A deep knowledge of how food and wine, beer, spirits and other beverages work in harmony

The sommelier has a responsibility to work within the taste preference and budget parameters of the patron

Techniques

Decant, aeration, the service of a refreshed wine, the service of a wine with basket and the service of a sparkling wine

And tools?

 sommelier knife

About UDSF

The Union Of French Sommelier or UDSF is a non -profit union of associations founded in 1970 , succeeding the Union of Sommeliers created in Dijon (Burgundy ) in 1907 to promote the profession of sommelier. It is currently chaired by Michel Hermet .

The UDSF involved with the International Sommelier Association (ASI ) and others to the contest

Like:

« Meilleur Sommelier de France »

« Master of Port »

« Trophée Duval-Leroy du Meilleur Jeune Sommelier de France » (less 25 years old)

« Concours du Meilleur Sommelier d'Europe »

« Concours du Meilleur Sommelier du Monde »

« Un des Meilleurs Ouvriers de France-Sommellerie »

famous sommeliers of the world

The Best Sommelier of the World in 2013, Paolo Basso (Italian-Swiss)

Best Sommelier of France in 1989 and Best Sommelier of the World in 2000,

Olivier Poussier (France)

Best Sommelier of France in 2014, Jonathan Bauer-Monneret (France)

Best Sommelier of Asia & Oceania in 2015, Hiroshi Ishida (Japan)

Malbec, the resurrection of France's forgotten wine

The black wine of Cahors

Last week,six of us come together for a malbec wine tasting tour in Cahors, south-west France. Ask the average wine drinker to name the home of the Malbec grape and chances are that they will answer, "Argentina.", but the grapes originated here. Malbec has become synonymous with Argentina - truly it's 'signature grape' - and it is Malbec that has spear-headed strong export sales for Argentina, particularly to the UK, USA, Canada and Brazil. But Cahors' vineyards were first planted 2000 years ago by the Romans. It was Cahors that gave Argentina its first Malbec vines, when French agronomists took cuttings there in 1852. 

Today, the winemakers of Cahors are determined to reclaim Malbec as their own.The dominant grape variety in AOC Cahors wines is Malbec, which must make up a minimum of 70% of the wine, and which is known locally as "Côt", "Côt Noir" or "Auxerrois". 

The famous 'black wines' of Cahors were truevins de garde, suitable for long cellaring but needing that time to soften their sometimes brutal tannins.Why black? Principally because it is almost black, just hold a bottle up to the light and you’ll see into its deliciously inky depths. Cahors red wines are reputedly the darkest in the world; they are also some of the strongest and richest and will keep for years.

There are 4,200 hectares (10,000 acres) of Cahors vineyards, with at planting density of at least 4000 vines per ha. The designation AOC Cahors may only be used for red wines. There is also some white and rosé wine produced in the same area, and it is sold under the designation Vin de Pays du Lot instead.

Today's wine growing area lies mainly west of the town of Cahors. The most important places are Mercuès, Parnac, Luzech, Prayssac, Grézels, Puy-l'Éveque and Vire sur Lot. They are all located in the valley of the Lot.

La Maison Rigal

RIGAL is located in the Lot valley in the heart of South West France, and its roots have been in the town of Cahors since 1755.
For more than 250 years, this historical company has developed its expertise, assuring tradition, authenticity and quality for a range of wines from Cahors and the South West.

L'ABSOLU

L'absolu from the RIGAL Cahors rang is a fruity and well balanced Cahors. This range showcases a modern approach in terms of wine style and packaging, along with consistent quality with each vintage: the new generation Cahors.

Appellation: AOC Cahors

Location: Terraces Area (Lot)

Area under vine: 20 hectares

Terroir: RIGAL has selected the best parcels on the alluvial Terraces, which is the main unit of Cahors Terroirs. South Orientation.

Soil and sub-soil: Pebbles, gravel and sand

Vine density: 5500 vines per hectare

Average age of vines: 50 years

Grape varietals:100% Malbec

Harvest: Mechanicals

Yield: 40 Hl/Ha

Technical work & wine-making: Reasoned treatments, warm maceration before fermentation

Ageing: Ageing in French oak over 10 months

Tasting notes: Fruity and well-balanced wine with fine and silky tannins and generous red fruits aromas, blackcurant and liquorice. Slightly toasted finale. <L'Absolu> is a pleasant Cahors, joining traditional elaboration and modern gustative profile.

Serving suggestions: Serve at 17ºC

Ageing potential: 6-8 years

Food pairing: The wine is perfect to be served with your traditional or spicy, but also with grilled meat and cheeses.For example, the Xin Jiang Pilaf which we will introduce you this week, the yummy traditional Chinese food!