A vineyard in Napa Valley producing some very fine Californian wines, especially Cabernet Sauvignon.
A town in Vaucluse, just north of Avignon, known for its fortified wines made from the Muscat grape.
A flat disc of semihard cheese similar to St-Paulin made with cow's milk. It has a supple, buttery yellow paste with holes and a yellow washed rind. It is been made around the town of Beaumont in Savoy since 1881. It is now industrially made and is eaten all year. It contains 48% fat and the curds are uncooked and pressed. It may be found in the following dimensions: 20 cm ( ) diameter x 4-5 cm ( ) deep, weighing 1.5 kg (oz). Affinage is usually 4-6 weeks. It has a mild, creamy flavour.
A town in the Côte d'Or region in southern Burgundy. Home of the famous Hôtel-Dieu, it is the centre for the wine trade and producing its own, mainly white, AC wines. Beaune itself contains no grands cru. On the other hand, it does have more than 30 premier cru vineyards.
A name for the Chardonnay variety of wine grape use in making white and sparkling wines and Champagnes in France and particularly found in the Burgundy region, where it is easy to grow and produces high yields and sometimes is used with Aligoté. It is the only variety grown in the Chablis appellation and is also found in Australia, New Zealand, South Africa, the United States (specifically California), Italy, and Spain. Good with fish, seafood, shellfish, red meat dishes (grilled and smoked), creamy sauces, poultry, and egg dishes. Also known as: Chardonnay, Gamay Blanc, Melon d’Arbois, and Pinot Chardonnay.
A soft cow's milk cheese similar to Reblochon produced in Dauphiné. The yellow-coloured paste of this thick disc of cheese is best eaten in the winter.
"Beautiful sojourn." A simple garnish for meat of a clove of garlic and a bay leaf. These are used to donate flavour but are themselves not eaten.
A market town and prefecture of the Val d'Oise department in Île-de-France. It trades in dairy produce, apples and cereals.
