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French Wine Information

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French wines and foods for project?

Question: French wines and foods for project?

(Posted by: aquafairylover on 2009-03-19 07:09:39)

I need some good french wines and foods for a french project of mine.. can anyone help?


Answers:

Posted by: chefowen21 on 2009-03-19, 07:33:00

Well, your question is quite broad and not very specific. Are you preparing this meal? or just writing about it. For a list of the top ranked Chateau's in France, Google French Wine classification of 1855. This will give you a ranking of the top Bordeaux wines as well as Sauternes and Barsac. The other regions of France are Burgundy, Chablis, Champagne, Beaujolais etal. and can be Googled as, say French Burgundies which are named after the towns in which they are produced, such as Gevrey-Chambertin. For french foods, keep it simple such as Le Pot au Feu, (foods cooked in little pots), different crepes, uncomplicated meat dishes with only one sauce. There are several sites with French recipes. Good luck

  

Posted by: Pixiebun on 2009-03-19, 07:18:58

Traditional French Crepes hubpages.com/ hub/ Traditional-French-Crepes

  

Posted by: Chris on 2009-03-19, 07:40:14

French wines are classified according to the region they're made in rather than the variety of the grapes used, as is the case in most of the rest of the world. The best-known French wines/ regions are Bordeaux, Burgundy and Champagne, but these and the many other regions can also be further subdivided into dozens of different Appellation d'Origine Controllees (AOCs). Its all very complex and confusing. If you need the names of specific French wine producers, some of the most famous (i.e. expensive) are from Bordeaux: Chateau Lafite-Rothschild, Chateau Latour, Chateau Mouton-Rothschild, Petrus. Other easily recognizable names come from Champagne: Moet & Chandon, Bollinger, Krug, Pol Roger, Taittinger, Veuve Clicquot Ponsardin. Some of the bettter known French food dishes would include beef bourgignon, tarte tatin, coq au vin, steak frites, bouillabaisse, foie gras, creme brulee, eclairs and profiteroles.

  

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