Friday, January 20, 2012

A Chard, Some Chevre, and a Chanteuse Provide a Preview to a Classic French Meal

In cultivating a love of all things French, I wanted to share a recent Francaise overload...
My prelude to a dinner of coq au vin (my first attempt at the classic French-braised chicken in wine) consisted of a glass of Joseph Drouhin's excellent Laforet, a young Bourgogne (that's French for Burgundy) full of bright lemon and stone.
Laforet met its match with a creamy Humboldt Fog Chevre (French for goat cheese), multigrain crackers and fig paste. Added into the mix were the haunting and beautiful vocals of famed chanteuse Francoise Hardy, who's sort of a rock star in her native country, and for good reason.

Next up...the main course, accompanied by an elegant white Chateauneuf du Pape...would it be the best or a bust? Stay tuned for details...
Follow me on Twitter @vinochick75.


  1. We taste a lot of wine at Avalon and it takes a lot to impress us. Last week, Illahe's Reserve Pinot noir 08 hit us like a bombshell. It's a contender for our list of the best of the famous 2008 vintage, and a wine that you want to know about.

  2. Good to know, thanks!

  3. Hey there, Vino Chick! We are your latest followers. In our cookbook, we always recommend that you take a gulp of your wine or your cocktail before you do something difficult! Your appetizer sounds divine! Cheers, Ashleigh & Tiffani, The Drinking Girls

  4. Wow ladies, thanks for the subscriptions AND cooking suggestions!! LOL...awesome to have you aboard the Vino Chick Train...I will look up your book...cheers and hope to meet you sometime!!