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The cool climate of the Nantes region is ideal for growing folle-blanche. [22] In 2002, an experimental plot was planted by SICAREX and ITV (wine research organizations) in Nantes. The aim was to test bi-varietal wines: in particular, to see the benefits of blending at least 80% folle-blanche with 20% montils, colombard or pinot gris.
The Nantes region is France's largest food producer; the city has recently become a hub of innovation in food security, with laboratories and firms such as Eurofins Scientific. [166] Nantes experienced deindustrialisation after port activity in Saint-Nazaire largely ceased, culminating in the 1987 closure of the shipyards. At that time, the ...
The Fumé is said to come from the silex flint interspersed with the limestone in the area that can give a smoky gunflint note to the wine. Another possibility for the name is the early morning fog created by the Loire river that can blanket the vineyards. Wines labeled with just Pouilly or Pouilly-sur-Loire are often made from the Chasselas ...
Coq au vin (/ ˌ k ɒ k oʊ ˈ v æ̃ /; [1] French: [kɔk o vɛ̃], "rooster/cock with wine") is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic.A red Burgundy wine is typically used, [2] though many regions of France make variants using local wines, such as coq au vin jaune (), coq au riesling (), coq au pourpre or coq au violet (Beaujolais nouveau), and ...
Fondue (UK: / ˈ f ɒ n dj uː / FON-dew, US: / f ɒ n ˈ dj uː / fon-DEW, [3] [4] French:, Swiss Standard German: [fɔ̃ːˈdyː] ⓘ; Italian: fonduta) is a Swiss [5] dish of melted cheese and wine served in a communal pot (caquelon or fondue pot) over a portable stove (réchaud) heated with a candle or spirit lamp, and eaten by dipping bread and sometimes vegetables or other foods into the ...
George Mendes combines littleneck clams, buttery corn, and quick-cured fresh cod in a savory broth made from the clams and white wine. Since cod is naturally soft and flaky ("as well as bland ...
In 1964, the brasserie was turned into a fast-food restaurant, but the decor remained unchanged due to the protections afforded by its status as a historical monument. During the 1970s, the restaurant was neglected and eventually abandoned. However, a new owner restored it back to its original brasserie form in 1982. [2]
The 1855 classification of Bordeaux would become one of the world's most famous rankings of wine estates. Wine was becoming a cornerstone of the French economy and a source of national pride as French wine enjoyed international recognition as the benchmark standards for the wine world. [1] Charles Joseph Minard’s map of French wine exports ...