La Cité Du Vin Glass bell jars emitting aromas, interactive maps loaded with video-game technology, and sleek tasting rooms…Welcome to Bordeaux’s new Cité du Vin, which mayor Alain Juppé has proclaimed a “Guggenheim to wine.” Devoted to the history of wine civilization, the Cité du Vin is a glorious, high-tech immersion in the world’s wine cultures. There are 19 sections […]
The water garden at Giverny and Château Carbonnieux October 2017 The Waterlilies Musée de l’Orangerie Paris, France “Here and there upon the surface, with a strawberry blush, lie the scarlet heart and white edges of a water lily. Further on, many more flowers, but paler, rougher, with a coarser grain, wrinkled and haphazardly scattered in such a […]
Farmgirl 2017 RdV Vineyards Delaplane, Virginia If someone asked me five years ago what I’d be doing today, I really don’t think my answer would have included writing a blog, taking art classes/painting, and pursuing my WSET (Wine and Spirit Education Trust based in London) Level 3 Award in Wines and Spirits. But, here I am. Five years ago, […]
I absolutely love fizzy and sparkling wines! And, since New Year’s Eve celebrations are fast approaching, I thought it may be fun and helpful to share some information about Champagne and sparkling wines. I’ve also included a few of my favorites. Champagne: First, all that sparkles isn’t Champagne. Sparkling wine can only be called Champagne if it’s from the Champagne region in France and made in the traditional method (méthode champenoise). The traditional method is a labor intensive, multi-step process (two fermentations) that contributes to the expense. Champagne can be made from three grapes: chardonnay and red-skinned pinot noir and pinot meunier. Sometimes the label will use the terms “blanc de blancs” meaning the wine was made from white grapes, or “blanc de noirs” indicating that the Champagne is a white wine made from the dark pinot noir and pinot meunier varieties. There are also different levels of dryness/sweetness in Champagne: Brut Nature/Brut Zero: Bone dry. No residual sugar. Extra Brut: very dry Brut: very dry to dry Extra-Sec or Extra Dry: off-dry to medium dry Sec: medium dry Demi-Sec: sweet Doux: super sweet *Special note: More Champagne houses from France are opening vineyards in California: Roederer Estate (by Champagne Louis Roederer), Domaine Chandon (by Moët & Chandon), Mumm Napa (by G.H. Mumm), and Domaine Carneros (by Taittinger) are a few of the French producers in California. Sparkling Wines: Crémant: French sparkling wine that is made outside of the Champagne […]
I recently read an article on holiday entertaining. It suggested having a “Favorite Things” party, where everyone brings and shares a favorite item with the other partygoers. The gifts don’t have to be expensive– just something you really love: a simple kitchen gadget, a fun nail polish, or a special tea. Well, since my December is already fairly busy, I won’t […]
Growing up in the country and on a farm, it was commonplace to preserve as much of the summer’s harvest as possible. My parents and grandparents worked all spring, summer, and fall planting gardens, picking vegetables, tending fruit trees, picking berries, and then canning, freezing, and storing much of it for future use. I can still see kitchen counters covered with Mason jars of green beans, tomatoes, and black raspberry jam, and the beauty of the jewel-tone colors as the sun shone through the glass and its hard-earned contents. It’s because of this seasonal tradition that I observed and participated in as a child that I appreciate the work that goes into preserving as well as the delight in enjoying something homemade. That’s why I love using a familiar recipe or even finding a new one each year to preserve something special to share. So, when I was leafing through epicurious cooking magazine recently and discovered a recipe for wine jelly–specifically, Sauternes and sage jelly, I knew I had to try it. I’ve made fruit jams and jellies, pickles, and even chutney in the past, but I’ve never tried making wine jelly–until now. The cooking magazine raved about this jelly, describing it as “sophisticated and subtle.” It also stated that it was a delicious substitute to the green mint jelly that traditionally accompanies lamb. Actually, this sublime jelly is wonderful with any roasted or grilled meat and is a fantastic […]
Farmguy and I enjoy salads all year long–mainly, because they’re healthy and don’t take too long to prepare. Salads with roasted vegetables and/or fruit are our favorites. Roasting adds so much flavor and helps create a more satisfying meal. For this pear salad recipe, carmelizing the pears on top of the stove prevents them from becoming overcooked–as they do when […]
Originally posted on The Armchair Sommelier:
Stop it. Rosé Season is on my last good nerve. Rosé doesn’t have a season. Or it shouldn’t have a season. Pumpkin spice has a season. Asparagus has a season. Egg nog has a season. Peeps have a season. I have never understood why people relegate rosé to a season. I always have a bottle…
In May, Scott and I celebrated our 20th anniversary in Tuscany, specifically Cortona and Florence. We chose Italy, because it’s one of the most beautiful places we’ve ever visited, and the people are lovely and welcoming. From the breathtaking views of the Tuscan countryside to the art, culture, and history of its towns and cities, Italy offers so much. And, […]
I’m not much of a mixed drink connoisseur. I usually find that I enjoy wine more: sparkling, white Burgundy, and Bordeaux styles. However, a few years ago, while visiting with friends in Yorkshire, England, I discovered a cocktail that I enjoyed so much that I asked the bartender for the recipe. It’s called a Hendrick’s Collins. This cocktail is delicious and refreshing—perfect for a summer afternoon in the garden. Hendrick’s Collins *Slightly modified Ingredients: One 12 ounce Collins glass One shot of Hendrick’s Gin (distilled Scottish gin infused with rose & cucumber) 3/4 shot of St. Germain elderflower liqueur Dash of lemon 3 Cucumber slices Ice cubes Soda Water Cucumber and lemon wedge to garnish *Belvoir Fruit Farms Elderflower Presse *Special Note: This is a sparkling beverage that’s handmade in the U.K. and mixes well with gin. I originally had it in England; however, I have purchased it at The Fresh Market grocery store in my area. It can also be ordered online at amazon.com. My preference is to use half soda water and half Belvoir Elderflower Presse in this cocktail. Preparation: Fill the Collins glasses with ice. Full size ice cubes will melt more slowly and dilute the drink more slowly. Add the gin, St. Germain, lemon juice, and cucumber slices into a cocktail shaker and fill with ice. Cover and shake for several seconds. Strain into a Collins glass and top with soda water (and Elderflower sparkling beverage […]
My name is Tonya, and I grew up on a 300-acre farm in rural Virginia that has been in my family for over 100 years. After graduating from college, receiving my master’s degree in speech and language pathology, and living and working in a small city for six years, I decided to return to the place of my childhood. Here, in this rural area, on this patch of green, where for four generations my family has farmed, gardened, and lived, I, too wanted to be a part of this continuity. As a fourth generation farmgirl, I have many interests that not only include, but also go beyond the basics of farming, gardening, sheep and chicken-keeping. It is all of this and more that I plan on sharing in this blog.
fourth generation farmgirl 