Luxury Wine and Spirits-Cognac

romantic combination of Cognac


Cognac is the alcoholic drink, which is obtained by double distillation of wines produced in the same area in France. Cognac production began in the 17th century, only the name has appeared in 1783.
For the production of 1 l of cognac we need 9 liters of wine. Characteristic aroma of cognac is achieved by aging in oak barrels. Less than five years old cognac is a bright yellow and has a taste reminiscent of vanilla, cognac, aged between five and ten years, has darker color and stronger flavor. Only after 30 years of age came to a small drop in the proportion of alcohol, but after 50 years to achieve the desired 40% alcohol, the cognac can be used as a beverage. You can also reduce the alcohol content of distilled water.
Categories of cognac: three stars - aged at the barrel for more than 2 years, VSOP (Very Special Old Pale), VO - aged at the barrel for more than 4 years, and Napoleon, Extra, XO - aged at the barrel for more than 6 years.


Luxury Wine and Spirits-Cognac

Champagne - natural sparkling wine

Champagne - natural sparkling wine


Champagne
Champagne is a protected name of a natural sparkling wine, which is produced in the French province of Champagne to the wine under a special procedure, called méthode champenoise.
There is no holiday, no dancing, and no special occasion you can not imagine without the champagne. Opening a bottle of champagne is a celebration in itself, but is often forgotten that champagne is a wine produced in northern France.
Many factors can affect the taste of champagne, so it may be easy, full, fruit or flower, fresh and ripe-tasting, simple or complex.
Some champagne are served as an aperitif, but some of them to the main dishes (especially the white meat) or a dessert. Champagne is suitable for all occasions, the right-one should be chosen.

Champagne - natural sparkling wine

French Soups

French Soups


Each traditional menu starts with soup. Soup is for a meal what is wonderful saloon for the house. Until the mid-20th century, the soup was for the farmers and the only hot main dish. Prepare it so that the boiler (pot) put a lot of vegetables and other ingredients, which are then several hours long to cook at gently heat. Since the meat and fat can afford only few of them, the piece of bread with the soup spill over.
The French word souper, which means dinner, is the basis for the word soup for western countries: Supp (German), soup (in English).
Some of the most famous French soups are: onion soup (soup à l 'oignon), bean soup (potee dauphinoise), Pumpkin cream soup (soup de courge à la crème) and avignon soup of sweet anise (potage au fenouil a l’Avignon ).

French Soups


French Soups

Facts about France-French Salad

Today Facts about France presents recipe for French salad.
Category: Salads
Quantities for 4 people


French salad

Ingredients
Potatoes 300g
Carrots 100g
Peas - fresh 150g
Pickled cucumbers 150g
Egg - 2 pieces of chicken
Mayonnaise
Mustard
Sol
Pepper

Preparation
Wash the potatoes and carrots, peeled and cut into small cubes.
In one pot boil potatoes, carrots in the second, and in the third peas. Water should be in all three pots salted.
Vegetables drain and shake in a plastic container.
Add diced sliced gherkins.
Eggs boiled to the hard, white cut in cubes and add to vegetables.
Mix egg yolks with the mayonnaise and mustard. If you wish you can add a little liquid from the gherkins. Add pepper and salt and mix with vegetables.
If it is necessary, acidify the salad with vinegar.


French salad

French Cuisine

Despite a common pan-gallic chauvinism, French cooking is not a monolith: it ranges from the olives and seafood of Provence to the butter and roasts of Tours, from the simple food of the bistro to the fanciful confections of the Tour d'Argent. However, it all shares a seriousness about food.


French Cuisine

French cooking involves a large number of techniques, some extremely complicated, that serve as basics. Any cook will tell you that French food will not tolerate shortcuts in regard to these fundamentals.


French Cuisine

The French are predominantly Catholic and thus have no eating prohibitions, though many dishes have a Lenten variation. Moreover, the Gauls are not afraid to eat anything. Kidney, brain, sweetbreads, tripe, blood sauces and sausages, sheep's foot, tongue, and intestines are all common in French cooking and hold equal standing with the meat of lamb, beef, pork, poultry, and game. Quite the opposite of being exotic, these foods are at the heart of the bourgeois menu, with seafood inevitably being the soul, and vegetables, the flesh.

French Cuisine


French Cuisine


French Cuisine