Results tagged pinot noir from David Lebovitz

A Visit to Moët & Chandon

Moët & Chandon

One of the things that France is known for, and does very well, is luxury. Or, as it’s shortened to, in French — le luxe. It’s a world that I don’t often dip into. In fact, I’m usually on the other end of the stick. When I worked in the restaurant business, I was always the one in the back of the kitchen, stirring and baking away while everyone else was having a fancy dinner. My idea of luxury in those days was getting home at 2am, taking a shower, putting on a bathrobe, and eating a bag of tortilla chips and salsa with my feet propped up on a cushion while watching reruns of The Love Boat – and not having anyone talk to me.

Higher up than tortilla chips, in terms of price (and to some, in status) is Champagne, which is perhaps the most obvious product associated with French luxury, and fortunately, it’s an affordable one. I don’t sit around drinking it as much as I should, or would like to. (Imagine how much crazier this blog would be if I was drinking Champagne while writing it, rather than my usual trilogy of desktop snacks; bread, cheese, and chocolate?) But I do drink it from time-to-time, and it’s one of those things that in spite of globalization, the French still do best.

Moët & Chandon

One can buy a bottle of it, starting at around €20 or so in France, although prices go up from there, somewhat steeply. Still, it’s something that’s within reach of most people and interestingly, in the period starting in mid-November, through Christmas and New Years, almost every wine shop and supermarket in France has amazing deals on Champagne. I often stock up for the year! Come to think of it, I still have some from last year that I should probably use up before restocking the larder. (Who can resist a sale? Especially when it’s on Champagne…)

Continue Reading A Visit to Moët & Chandon…

Cherries in Red Wine Syrup

cherry compote

Where did the time go? I wanted to get one quick cherry recipe in before the season ended because I’m always scouting for ways to extend the unfairly short fresh cherry season. Plus I had some red wine leftover from another cooking project, a bulging sack of ripe cherries that the vendors were practically begging me to take off their hands (I know…it was kind of freaking me out, too), and a desire to make them last as long as I can.

So here’s how they ended up: in a compote that’s incredibly easy to make with the spiciness of red wine, a touch of vinegar to add a little je ne sais quoi, and a few minutes of stovetop cooking to transform them into sticky-sweet orbs with the concentrated flavor of summer cherries.

sugared cherries

The good thing is that at the end of the season, they are practically giving away cherries at my market and if you’ve got the time to pit ‘em, then more cherries for you wait as a reward.

Continue Reading Cherries in Red Wine Syrup…