Something big…

I knew it wasn’t going to be easy having a blog.  I mean, when I think about it- who wants to read what I have to say?  Not to mention- how can I come back to blogging after Poitiers?  But at some point, something big was going to happen and I was going to have to get back in the game… but what would it be?


That’s right.  That is my wine being filtered using a tea kettle and coffee filter.  The story?  Gosh, I have no idea how it happened… but I will try anyway.

My husband and I are on a ski vacation in Montchavin Les Cloches- a little ski station in the French Alps.  Tonight we had an amazing raclette dinner paired with a Gruner Veltliner and this 2006 Chassagne-Montrachet.  For those of you who know me you know my love hate relation with Chardonnay… for those of you who don’t know me you should try to get to know me, I’m a pretty cool person.

Anyway, I have opened up a LOT of wine in my life- my mom would say WAY to much wine in my short life. BUT I HAVE NEVER EXPERIENCED THIS….

wine cork shreaded For starters- this is how the cork came out.  My husband pulled the larger part you see here, breaking it in two.  I then went in to recover the damage only to find the cork was LITERALLY in pieces.  Like it was completely dissolved or something.  Normally, when you split a cork you then have to push your cork screw in sideways and gently pull the rest out without having it fall into the wine.  As you can see here there was no way in hell I was going to get the cork out.  I tried and tired and tired.  The result….

cork through bottleCan you see the hole going THROUGH the cork?  It came out in such a weird way that I made a HOLE THROUGH THE CORK????  WHO DOES THAT?? Someone please explain to me how this happens?  I mean at this point I am a little out of options for getting this cork out and at the same time becoming widely fascinated with what is happening.  Now- remember I am in the mountains with very little resources… So what do you do next?  I mean now we HAVE to try this wine…

decanting fail

I managed to ‘decant’ the wine- slash pour the wine out through the hole in the cork.  However, since the cork was so destroyed we couldn’t even drink it without getting cork in our glass…

It was time to get creative.  It was time to let out the inner girl scout we all know and have nightmares from….  Fortunately for me, I married a very creative man.  Coffee filters.  Unfortunately for me, I married a man who wanted to pour the wine through the coffee machine.  Compromise.  Compromise in marriage is everything…

Enter the tea pot.  Now, I know what you are thinking… ‘Great idea, but you are going to kill the wine.’  This is the point where you have to get to know me because my response is always- “It’s just Chardonnay”.

filter sucess

Our 2006 Chassagne-Montrachet was nothing special to being with… It was a bottle we received from a large domaine in Bourgogne and decided to see how it would age.  Taste wise- just Chardonnay.  Oaky and butter forward with a crisp acidity to the back palate making it refreshing while still being heavy.  To be honest, opening it was more fun then drinking it…

And just like that… I’m back.


Wine and Cheese! Yes please!

Last night was the first wine tasting with From Vine to Wine and it was GREAT!  A wine and cheese private tasting event to introduce a new couple to Lyon.  Two white wines, two red wines and four different cheeses.  It really is a great way to spend an evening- and this group was fun, energetic, and curious.  Best kind of people for a tasting!  So what did we have?

To start us off….

Crottin de Chavignol

Wine:  Eric Louis Menetou Salon 2012 Sauvignon Blanc

Cheese: Crottin de Chavignol, goat cheese

Pairing:  We often think of goat cheese being paired with red wines, mainly pinot noir.  The Sancerre / Menetou Salon region, however is known for their goat cheese (or Chavignol) and white wine pairing.  Together, the creaminess and mild taste of the goat cheese with a vibrant Sauvignon seemed to smooth the palate.  Difficult to wrap white wine and cheese together, but overall expressive and light on the palate.


Comte FruiteWine: Domaine Monternot Beaujolais Blanc 2011 Chardonnay

Cheese: Comte Fruité, cow cheese

Pairing: This chardonnay comes from the Beaujolais region and has seen no oak :).  It is light, high acidity with green apple and stone fruit flavors.  The comte fruité is flavorful and bright for a cow cheese.  Together, the two complimented each other with the fruit notes.  Was not the favorite of the group, however.

Moving on…

Selles-sur-CherWine:  Domaine du Roncée Chinon 2010 Cabernet Franc

Cheese: Selles-sur-Cher, goat cheese

Pairing:  Cabernet Franc from Chinon is a fruity wine with structure and a backbone to it.  Usually served a little below room temperature to express more of the fruit notes.  The cheese comes from the Loire Valley region as well and is a creamy, mild goat cheese that lingers on the sides of your cheeks.  The two together are magic!  The fruit of the cabernet franc with the creaminess of the goat cheese blends very well on the palate.  Making this the winner of the evening!

Last, but not least…

Matilde and cheeseWine: Domaine la Visoniere Matilde 2007 Mourvedre

Cheese: St. Marcellin, cow cheese

Pairing:  Matilde is a wine that is tannic and dry on the palate.  A ‘big’ wine that needs to be opened an hour in advance to soften a bit.  St. Marcellin is a creamy cow cheese with lots of flavor.  It is the cheese of Lyon- and by that I mean a cheese you find on every menu at a restaurant.  Together the creaminess and flavor of the cheese help to calm the tannins and dryness of the wine.

The favorite of the night was, by far, the Chinon and Selles-sur-Cher pairing and with good reason.  It was delicious!  I’m thinking I need to make this a regular tastings.  I could eat cheese and drink wine everyday- it is part of the reason I came and stayed in France!  Yummy!