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As a result, the wines of the Nantes region, exported from the port of Nantes, were more profitable than their Anjou and Touraine neighbors. The Dutch exported this mass-produced "boiler wine", to the detriment of wine quality. [6] The 18th century was a very difficult period for the Nantes vineyards.
For white wines the main grape is Chenin blanc but Sauvignon blanc and (to a smaller extent) Chardonnay are also planted. For red wines the main grape is Cabernet franc with some smaller plantings of Cabernet Sauvignon, Gamay and Malbec. The rosé wines are made from an assortment of Gamay, Pineau d'aunis, Pinot gris and Pinot noir. The ...
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 ...
Download as PDF; Printable version; In other projects ... This is a list of wine-related list articles on Wikipedia. Wines by country . List of Appellation d ...
Calisson (famous candy from Aix-en-Provence) Chichi (French churro from Marseille) Daube provençale (a braised stew of beef, vegetables, garlic, and wine) Fougasse (a type of bread, often found with additions such as olives, cheese, or anchovies) Gateau des rois (tortell, provençal variant of the king cake with glazed fruit)
Larousse gastronomique: the encyclopedia of food, wine & cookery, Ed. Charlotte Turgeon and Nina Froud. New York, Crown Publishers, 1961. The English translation of the 1938 edition. ISBN 0-517-50333-6 [8] Montagné, Prosper. Larousse Gastronomique: The New American Edition of the World's Greatest Culinary Encyclopedia. Edited by Jenifer Harvey ...
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]
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 ...