France Wine Quotes

If your arteries are good, eat more ice cream. If they are bad, drink more red wine. Proceed thusly.

In a low whisper she was certain only her friend could hear, she said, "I specifically remember we both promised never to drink from any man's goblet of wine. From the looks of you, Frances Catherine, I'm thinking you broke your word.

Limit yourself to wines with names you can’t pronounce that are made from grapes harvested during or before Full House season one.

France is going to endure, and I’ll tell you [ISIS people who attacked Paris ] why. If you’re in a war of culture and lifestyle with France, good fucking luck, because go ahead, bring your bankrupt ideology. They’ll bring Jean-Paul Sartre, Edith Piaf, fine wine, Camus, Camembert, madeleines, macarons, Marcel Proust and the fucking croquembouche. You just brought a philosophy of rigorous self-abnegation to a pastry fight, my friend. You are fucked.

Here is everything I know about France: Madeline and Amelie and Moulin Rouge. The Eiffel Tower and the Arc de Triomphe, although I have no idea what the function of either actually is. Napoleon, Marie Antoinette, and a lot of kings named Louis. I'm not sure what they did either, but I think it has something to do with the French Revolution, which has something to do with Bastille Day. The art museum is called the Louvre and it's shaped like a pyramid and the Mona Lisa lives there along with that statue of the women missing her arms. And there are cafes and bistros or whatever they call them on every street corner. And mimes. The food is supposed to be good, and the people drink a lot of wine and smoke a lot of cigarettes. I've heard they don't like Americans, and they don't like white sneakers.

I had forgotten how gently time passes in Paris. As lively as the city is, there's a stillness to it, a peace that lures you in. In Paris, with a glass of wine in your hand, you can just be. All along the Seine, street lamps come on, apartment windows turn golden. "It's seven," Julien says, and I realize that he has been keeping time all along, waiting. He is so American. No sitting idle, forgetting oneself, not for this young man of mine.

In France, Paul explained, good cooking was regarded as a combination of national sport and high art, and wine was always served with lunch and dinner. "The trick is moderation," he said.

The pleasures of my life here are simple – simple, inexpensive and democratic. A warm hill of Marmande tomatoes on a roadside vendor’s stall. A cold beer on a pavement table of the Café de France – Marie Thérèse inside making me a sandwich au camembert. Munching the knob of a fresh baguette as I wander back from Sainte-Sabine. The farinaceous smell of the white dust raised by a breeze from the driveway. A cuckoo sounding the perfectly silent woods beyond the meadow. A huge grey, cerise, pink, orange and washed-out blue of a sunset seen from my rear terrace. The drilling of the cicadas at noon – the soft dialing-tone of the crickets at dusk slowly gathers. A good book, a hammock and a cold, beaded bottle of blanc sec. A rough red wine and steak frites. The cool, dark, shuttered silence of my bedroom – and, as I go to sleep, the prospect that all this will be available to me again, unchanged, tomorrow.

In France, Paul explained, good cooking was regarded as a combination of national sport and high art, and wine was always served with lunch and dinner.

But Wine doesn’t make anything go away! When you bury a big memory it’s always still there, like an itch right down inside your bones where you can’t scratch it, or somebody walking a step behind you that you can’t look at. And . . . and if we didn’t remember things we wish we hadn’t done, wouldn’t we just run off and do them again?

This is what we must teach our children, to think of others more than they think of themselves, for it is in this way they will find the most noble satisfaction of all.

That's how it can be on life's journey. Some people share your path for a moment, leaving before you've had a chance to even become acquainted.

Good wine, fine chocolate and dangerous men!

Lexington wasn't a great city, like Philadelphia or New York, but around the Courthouse square, and along Main Street and Broadway, brick buildings reared two and three stories tall, and it was possible to buy almost anything: breeze-soft silks from France that came upriver from New Orleans, fine wines and cigars, pearl necklaces, and canes with ivory handles shaped like parrots or dogs'-heads or (in the case of Mary's older friend Cash Clay) scantily dressed ladies (but Cash was careful not to carry that one in company).

He said nothing. Juliana peeped at him again. “You’re very anxious to get her in your power again, Vidal. But I don’t quite know why you should be, for you meant to marry her only because you had ruined her, and so were obliged to, didn’t you?” She thought that he was not going to answer, but suddenly he raised his eyes from the contemplation of the dregs of his wine. “Because I am obliged to?” he said. “I mean to marry Mary Challoner because I’m devilish sure I can’t live without her.” Juliana clapped her hands with a crow of delight. “Oh, it is famous!” she exclaimed. “I never dreamed you had fallen in love with my staid Mary! I thought you were chasing her through France just because you so hate to be crossed! But when you flew into a rage with me for saying she was too dull to be afraid of you, of course, I guessed at once! My dearest Dominic, I was never more glad of anything in my life, and it is of all things the most romantic possible! Do, do let us overtake them at once! Only conceive of their astonishment when they see us!

Poor Elinor! Willoughby on one side, Brandon on the other. She is quite entre deux feux.” Prudie had a bit of lipstick on her teeth, or else it was wine. Jocelyn wanted to lean across and wipe it off with a napkin, the way she did when Sahara needed tidying. But she restrained herself; Prudie didn’t belong to her. The fire sculpted Prudie’s face, left the hollows of her cheeks hollow, brightened her deep-set eyes. She wasn’t pretty like Allegra, but she was attractive in an interesting way. She drew your eye. She would probably age well, like Angelica Houston. If only she would stop speaking French. Or go to France, where it would be less noticeable.

Had I realized while on Earth," he said, "that Hell was such a delightful place, I should have put more faith in the teachings of religion. As it was, I actually doubted its existence. A foolish error, cherie. I am pleased to say that you have converted me completely." "I, too," observed Mr. Hamilton, helping himself to wine, "was something of an unbeliever in my time, and while never quite an atheist, like my arch-enemy Jefferson, I was still inclined to look upon Satan as merely a myth. Imagine my satisfaction to find him ruling a monarchy! You know I spent the greater part of my earthly existence fighting Mr. Jefferson and his absurd democratic ideas and now look at the damn country! Run by morons!

No one was who they appeared to be in those days, mademoiselle. The Thierrys seemed to be collaborators, for example, so who would have thought that they were actually working with de Vogüé to undermine the Germans? At Piper-Heidsieck, the owners were hiding guns. At Krug, they were hiding pilots.” He tapped the base of Liv’s glass and added, “This champagne represents history, my dear. Heroism. Bravery. The people behind these wines helped save France.

Without Al, Mary Frances discovered what she did alone. She liked to cook for herself, to assemble a meal of things he would never consider worth a mealtime- shad roe and toast, soft-set eggs, hearts of celery and palm with a quick yellow mayonnaise, a glass of wine, an open book in her lap, and the radio on. The elements that mattered most were the simple ones: butter, salt, a thick plate of white china and a delicate glass, the music faint, the feel of paper in her hand, and the knowledge that there was more, always more book to read, more wine if she liked it, some cold fruit in the refrigerator when she was hungry again, and the hours upon hours to satisfy herself.

To be a Frenchman means to fight for your country and its wine,” he said.

Isak Dinesen went so far as to say, “There are many ways to the recognition of truth, and Burgundy is one of them.

You are a pastel-colored Persian carpet, and loneliness is a Bordeaux wine stain that won’t come out. Loneliness is brought over from France, the pain of the wound from the Middle East.

Monsieur de Villaine at Romanée-Conti, who believed that the winemaker was no more than an intermediary between the soil and the wine and that he should interfere as little as possible.

The impact of a dollar upon the heart" The impact of a dollar upon the heart Smiles warm red light Sweeping from the hearth rosily upon the white table, With the hanging cool velvet shadows Moving softly upon the door. The impact of a million dollars Is a crash of flunkeys And yawning emblems of Persia Cheeked against oak, France and a sabre, The outcry of old beauty Whored by pimping merchants To submission before wine and chatter. Silly rich peasants stamp the carpets of men, Dead men who dreamed fragrance and light Into their woof, their lives; The rug of an honest bear Under the feet of a cryptic slave Who speaks always of baubles, Forgetting state, multitude, work, and state, Champing and mouthing of hats, Making ratful squeak of hats, Hats.

All Carolina folk are crazy for mayonnaise, mayonnaise is as ambrosia to them, the food of their tarheeled gods. Mayonnaise comforts them, causes the vowels to slide more musically along their slow tongues, appeasing their grease-conditioned taste buds while transporting those buds to a place higher than lard could ever hope to fly. Yellow as summer sunlight, soft as young thighs, smooth as a Baptist preacher's rant, falsely innocent as a magician's handkerchief, mayonnaise will cloak a lettuce leaf, some shreds of cabbage, a few hunks of cold potato in the simplest splendor, restyling their dull character, making them lively and attractive again, granting them the capacity to delight the gullet if not the heart. Fried oysters, leftover roast, peanut butter: rare are the rations that fail to become instantly more scintillating from contact with this inanimate seductress, this goopy glory-monger, this alchemist in a jar. The mystery of mayonnaise-and others besides Dickie Goldwire have surely puzzled over this_is how egg yolks, vegetable oil, vinegar (wine's angry brother), salt, sugar (earth's primal grain-energy), lemon juice, water, and, naturally, a pinch of the ol' calcium disodium EDTA could be combined in such a way as to produce a condiment so versatile, satisfying, and outright majestic that mustard, ketchup, and their ilk must bow down before it (though, a at two bucks a jar, mayonnaise certainly doesn't put on airs)or else slink away in disgrace. Who but the French could have wrought this gastronomic miracle? Mayonnaise is France's gift to the New World's muddled palate, a boon that combines humanity's ancient instinctive craving for the cellular warmth of pure fat with the modern, romantic fondness for complex flavors: mayo (as the lazy call it) may appear mild and prosaic, but behind its creamy veil it fairly seethes with tangy disposition. Cholesterol aside, it projects the luster that we astro-orphans have identified with well-being ever since we fell from the stars.

Peasant families ate pork, beef, or game only a few times a year; fowls and eggs were eaten far more often. Milk, butter, and hard cheeses were too expensive for the average peasant. As for vegetables, the most common were cabbage and watercress. Wild carrots were also popular in some places. Parsnips became widespread by the sixteenth century, and German writings from the mid-1500s indicate that beet roots were a preferred food there. Rutabagas were developed during the Middle Ages by crossing turnips with cabbage, and monastic gardens were known for their asparagus and artichokes. However, as a New World vegetable, the potato was not introduced into Europe until the late 1500s or early 1600s, and for a long time it was thought to be merely a decorative plant. "Most people ate only two meals a day. In most places, water was not the normal beverage. In Italy and France people drank wine, in Germany and England ale or beer.

Wine makes us proud of our past,” said one official. “It gives us courage and hope.” How else to explain why vignerons in Champagne rushed into their vineyards to harvest the 1915 vintage even as artillery shells were falling all around?

I picked up fresh spinach, prosciutto, a variety of cheeses and a wonderful loaf of crusty bread to go with it. I'd also make a green salad and had a special wine from the Burgundy region of France at home that would pair perfectly with the lasagna.

André Simon, the noted French wine authority, described wine as “a good counselor, a true friend, who neither bores nor irritates us: it does not send us to sleep, nor does it keep us awake . . . it is always ready to cheer, to help, but not to bully us.

Consumable commodities, it is said, are soon destroyed; whereas gold and silver are of a more durable nature, and, were it not for this continual exportation, might be accumulated for ages together, to the incredible augmentation of the real wealth of the country. Nothing, therefore, it is pretended, can be more disadvantageous to any country, than the trade which consists in the exchange of such lasting for such perishable commodities. We do not, however, reckon that trade disadvantageous which consists in the exchange of the hard-ware of England for the wines of France; and yet hard-ware is a very durable commodity, and were it not for this continual exportation, might too be accumulated for ages together, to the incredible augmentation of the pots and pans of the country.

The waiter uncorked the bottle and poured the first taste. Pierre swirled and then lifted the glass to his nose to inhale the bouquet, the aroma of France, his homeland, He savored the taste of familiar tannins and metals, the acidity a bittersweet reminder of the laughter of children in the fields, of adults cheering long summer evenings, of long-buried emotions, Claire alive in his mouth, Pierre swallowed the wine and approved with a nod the waiter´s choice of bottle, the wine, like him, a survivor in a far-flung place.

The Vintner's Guide to Precisely Categorizing the Wines of France mentioned all sorts of incredibly nuanced aromas in very expensive wine: slate, bark, cherries, strange herbs, all of which she had to imagine, since cidre and local vin ordinaire were all they had in the village.

It has been a long time since I've been in France. I miss the food like a phantom limb.' ... 'I shall bring you our best dishes,' he promised. 'And the wine to pair with them," she said. He feigned exasperation. 'But of course, he said, 'would I blaspheme?'... She ate, her eyes half closed. All along, she'd known Lotto was with her, across the table, enjoying her food with her. He would've loved this night. Her dress, the food, the wind. The lust welled in her until it was almost unbearable. If she looked up, she knew she would see only an empty chair. She would not look up.

In my meditations, I find that nothing in life counts more than the happiness we can give others, the good that we can do. This is what we must teach our children, to think of others more than they think of themselves, for it is in this way they will find the most noble satisfaction of all. ~ Maurice Drouhin writing to his wife from prison in 1941

A Wrong Planet Chef always take an interest in the origins of the food he cooks. A particular dish of vegetables, herbs and spices could, for instance, have begun life 5000 years ago on the Indian subcontinent, perhaps in Central India where vegetarian Hindi food is considered as God (Brahman) as it sustains the entire physical, mental, emotional and sensual aspects of the human being. The dish may then have migrated to the Punjab region of the Indian-Pakistan border - The Land of Five Waters - around 250 BC, and from here could have moved on to Western Asia or North Africa as soldiers and merchants moved west with their families into the Eastern parts of the Roman empire, where the cooks would have experimented with new combinations of food, adding fruits, shellfish or poultry to the exotic dish. The dish could then have travelled in any direction heading North through Germany or Sweden to Britain or maybe migrating through Persia or North Africa to Spain and Portugal, creating two very distinct and separate menus but meeting once again in France

I will say this about the upper echelon in France: they know how to spend money. From what I saw living in America, wealth is dedicated to elevating the individual experience. If you’re a well-off child, you get a car, or a horse. You go to summer camps that cost as much as college. And everything is monogrammed, personalized, and stamped, to make it that much easier for other people to recognize your net worth. …The French bourgeois don’t pine for yachts or garages with multiple cars. They don’t build homes with bowling alleys or spend their weekends trying to meet the quarterly food and beverage limit at their country clubs: they put their savings into a vacation home that all their family can enjoy, and usually it’s in France. They buy nice food, they serve nice wine, and they wear the same cashmere sweaters over and over for years. I think the wealthy French feel comfortable with their money because they do not fear it. It’s the fearful who put money into houses with even bedrooms and fifteen baths. It’s the fearful who drive around in yellow Hummers during high-gas-price months becasue if they’re going to lose their money tomorrow, at least other people will know that they are rich today. The French, as with almost all things, privilege privacy and subtlety and they don’t feel comfortable with excess. This is why one of their favorite admonishments is tu t’es laisse aller. You’ve lost control of yourself. You’ve let yourself go.

Sweet wine from Spain and gossip from France; the sun in the windows dimmed, sorrowed prettily as the day declined, until the candles' light was mirrored in the glass. Their dabbling flames were like guesses at a feeling, the hearth's fire like the feeling itself. It was a beautiful pastime she had missed; hours that had stepped light-footed on Emilia's memory and passed on.

A few weeks into our stay, I made a friend who wanted to improve his English as much as I wanted to improve my French. We met one day in the crowd in front of Notre Dame. We walked to the Latin Quarter. We walked to a wine shop. Outside the wine shop there was seating. We sat and drank a bottle of red. We were served heaping piles of meats, bread, and cheese. Was this dinner? Did people do this? I had not even known how to imagine it.

I don’t know how much time we have left. Could be fifty years. Could be one more week. But I do know that we’re not going to get cheated out of one second of being together. We’re going to share everything and feel everything together. And I am going to let you know, in the way I touch you, and the way I kiss you”—as he said it, he touched her, and kissed her—“that you are the best thing in my life. And I’m a selfish man, and I want every inch of you, and every minute of your life I can have. There’s no my life anymore. And no your life. Just our life, and we’re going to have it our way. I want birthday cake every day and you naked in bed every night. And when it’s time to be done, we’ll have that our way, too. We’ll open that bottle of wine we bought in France and listen to our favorite music and have some laughs and take some happy pills and go to sleep. Die pretty after the party is over, instead of going down screaming

I spent a year learning how to slice, dice, chop, and taste- perfecting dishes like boeuf bourguignon, cassoulet, filet de porc vouvray, and lapin à la moutarde. I studied fine wines and the difference between a brunoise and a mirepoix. I apprenticed with Jacques Vincent at Le Diamond in the Jura Mountains outside of Geneva. I dined at some of the best restaurants in France. I had it good and I know it. Plenty of people would kill to go to cooking school in France. It was the opportunity of a lifetime.

I was eager to try these delicacies, and was thrilled when Bugnard instructed me on where to buy a proper haunch of venison and how to prepare it. I picked a good-looking piece, then marinated it in red wine, aromatic vegetables, and herbs, and hung the lot for several days in a big bag out the kitchen window. When I judged it ready, by smell, I roasted it for a good long while. The venison made a splendid dinner, with a rich, deep, gamy-tasting sauce, and for days afterward Paul and I feasted on its very special cold meat. When the deer had given us its all, I offered the big leg-bone structure to Minette. “Would you like to try this, poussiequette?” I asked her, laying the platter on the floor. She approached tentatively and sniffed. Then the wild-game signals must have hit her central nervous system, for she suddenly arched her back and, with hair standing on end, let out a snarling groowwwwllll! She lunged at the bone and, grabbing it with her sharp teeth, dragged it out onto the living-room rug—luckily a well-worn Oriental—where she chewed at it for a good hour before stalking off. (Even in such intense circumstances, she rarely laid paw on bone, preferring to use her teeth.)

The rosé was dry and crisp and perfect. The baguette was ambrosia: crispy on the outside, chewy on the inside. What was it about bread in France? Like the French version of butter, it seemed to bear little relation to the item of the same name back home. Genevieve sliced a wedge of pâté, topped it with a cornichon, and made a little sandwich. Another glass of wine, a bit of cheese: P’tit Basque, tangy Roquefort, a stinky and delicious washed-rind Brie. Even the pear seemed better than the ones she was used to: the perfect combination of tangy and sweet, the juice running down her arm as she ate. Sated,

There was something in Lima that was wrappd up in yards of violet satin from which protruded a great dropsical head and two fat pearly hands; and that was its archbishop. Between the rolls of flesh that surrounded them looked out two black eyes speaking discomfort, kindliness, and wit. A curious and eager soul was imprisoned in all this lard, but by dint of never refusing himself a pheasant or a goose or his daily procession of Roman wines, he was his own bitter jailer. He loved his cathedral; he loved his duties; he was very devout. Some days he regarded his bulk ruefully; but the distress of remorse was less poignant than the distress of fasting, and he was presently found deliberating over the secret messages that a certain roast sends to the certain salad that will follow it. And to punish himself he led an exemplary life in every other respect. He had read all the literature of antiquity and forgotten all about it except a general aroma of charm and disillusion. He had been learned in the Fathers and the Councils and forgotten all about them save a floating impression of dissensions that had no application to Peru. He had read all the libertine masterpieces of Italy and France and reread them annually;

But despite this work, it seems that very few people in the seventeenth century had any idea what a salt was. A 1636 book by Bernard Palissy, with the dreamy title How to Become Rich and the True Way in Which Every Man in France Could Grow and Multiply Their Treasury and Possessions, states that “sugar is a salt.” In listing all the “various salts,” Palissy includes “grape salt, which gives taste and flavor to wine.” It is not surprising that he concluded that it was impossible to list all the salts. In John Evelyn’s 1699 discourse on salads, he states that sugar is sometimes referred to as “Indian salt.” Apparently, there was little definition of salt other than as something made of white crystals.

Mr Aubrey," sayz I. "Yes, Miranda?" sayz he. " 'Tis a very curious thinge, Mr Aubrey," sayz I. "I have lived all my life neare Lickerish Hill, but I never once sawe a Pharisee." "A Pharisee?" sayz Mr Aubrey, "What doe you meane, child?" "They live on Lickerish Hill," sayz I, "Or under it. I doe not know which. They pinche dairymaides blacke and blewe. Other times they sweepe the floor, drinke the creame and leave silver pennies in shoes. They putte on white cappes, crie Horse and Hattock, flie through the aire on Bitts of Strawe - generally to the Kinge of France's wine-cellar where they drinke the wine out of silver cups and then off to see a wicked man hanged which person they may save if they have a minde to it." "Oh!" sayz Dr Foxton, " 'Tis Fairies she meanes." "Yes," sayz I. "That is what I sayd. Pharisees.

I want to live in America!' This was met with protests. 'Will you leave us all behind?' asked his mother. 'I want you to come too.' Said Luke. But nobody wanted to go. 'America is a fine country, no question.' Said Monsieur Gascon expansively. 'They have everything there, big cities, not like Paris of course, but great lakes and mountains and prairies as far as the eye can see. If your own country is not so good, if you're English or German or Italian, unless you're rich, milor, it's probably better in America. But in France, we have everything. We have mountains, the Alps and the Pyrénées. We have great rivers like the Seine and the Rhone. We have huge farmlands and forests. We have cities and cathedrals, and Roman ruins in the south. We have every kind of climate. We have the greatest wines in the world and we have 300 cheeses. What more do you want?

Red Red is the wine, red are the carnations. Red is beautiful. Red flowers and red. Color itself is beautiful. The red color is red. Red is the flag, red the poppy. Red are the lips and the mouth. Red are the reality and the Fall. Red are many Blue Leaves. Yellow Yellow is the sand of the earth. Yellow is the color of the bronze forests. Yellow is the hearts of flowers. Yellow are the asters. Yellow is the meadow. of money. the franc is yellow.–brunette. i have seen a yellow franc. yellow is for example my pencil. Violet The color was rose-red then blue came along and cried viola viola violeta. violet was lovely but only in the sky. quite simply this color was lovely you violet. The cry of violet colors. Blue The Red Color. The Yellow Color. The Dark Green. The Sky ELLENO The Patentender The Pedestal, The Ship. The Rainbow. The Sea The Shoreleaves The Water The Leaf Vein The Kleyf (R) “r.” The Locks + The Lock.

The monstrous thing is not that men have created roses out of this dung heap, but that, for some reason or other, they should want roses. For some reason or other man looks for the miracle, and to accomplish it he will wade through blood. He will debauch himself with ideas, he will reduce himself to a shadow if for only one second of his life he can close his eyes to the hideousness of reality. Everything is endured – disgrace, humiliation, poverty, war, crime, ennui – in the belief that overnight something will occur, a miracle, which will render life tolerable. And all the while a meter is running inside and there is no hand that can reach in there and shut it off. All the while someone is eating the bread of life and drinking the wine, some dirty fat cockroach of a priest who hides away in the cellar guzzling it, while up above in the light of the street a phantom host touches the lips and the blood is pale as water. And out of the endless torment and misery no miracle comes forth, no microscopic vestige of relief. Only ideas, pale, attenuated ideas which have to be fattened by slaughter; ideas which come forth like bile, like the guts of a pig when the carcass is ripped open. And so I think what a miracle it would be if this miracle which man attends eternally should turn out to be nothing more than these two enormous turds which the faithful disciple dropped in the bidet. What if at the last moment, when the banquet table is set and the cymbals clash, there should appear suddenly, and wholly without warning, a silver platter on which even the blind could see that there is nothing more, and nothing less, than two enormous lumps of shit. That, I believe would be more miraculous than anything which man has looked forward to. It would be miraculous because it would be undreamed of. It would be more miraculous than even the wildest dream because anybody could imagine the possibility but nobody ever has, and probably nobody ever again will. Somehow the realization that nothing was to be hoped for had a salutary effect upon me. For weeks and months, for years, in fact, all my life I had been looking forward to something happening, some intrinsic event that would alter my life, and now suddenly, inspired by the absolute hopelessness of everything, I felt relieved, felt as though a great burden had been lifted from my shoulders. At dawn I parted company with the young Hindu, after touching him for a few francs, enough for a room. Walking toward Montparnasse I decided to let myself drift with the tide, to make not the least resistance to fate, no matter in what form it presented itself. Nothing that had happened to me thus far had been sufficient to destroy me; nothing had been destroyed except my illusions. I myself was intact. The world was intact. Tomorrow there might be a revolution, a plague, an earthquake; tomorrow there might not be left a single soul to whom one could turn for sympathy, for aid, for faith. It seemed to me that the great calamity had already manifested itself, that I could be no more truly alone than at this very moment.

She browned onions and garlic, and from the pot on the windowsill, chopped a few winter-sad leaves of tarragon. The smell was green and strong, and she thought of spring. Spring in Dijon, when she and Al would hike into the mountains with the Club Alpin, the old women forever chiding her tentative steps, her newborn French: la petite violette, violette américaine. She would turn back to Al, annoyed, and he would laugh. Hardly his delicate flower. When they stopped for lunch, it was Mary Frances with the soufflé of calves' brains, whatever was made liver or marrow, ordering enough strong wine that everyone was laughing. The way home, the women let her be. If she wanted calves' brains now, she wouldn't even know where to begin to look or how to pay. She and Al seemed to be living on vegetables and books, tobacco, quiet. She blanched a bunch of spinach and chopped it. She beat eggs with the tarragon, heated the skillet once again. There was a salad of avocados and oranges. There was a cold bottle of ale and bread. Enough, for tonight.

In France, caviar, truffles and foie gras are considered to be the three major delicacies. And when the French eat caviar, they don't drink wine with it. The French aren't stupid. They're more than aware that no wine goes well with caviar. That's why they drink vodka with it. But they don't know about sake." "You're right. Vodka's usually served with caviar." "But vodka really isn't a drink to have during a meal." "It's not just caviar--- I don't think wine goes well with any kind of seafood. It doesn't matter whether the fish is grilled, simmered, raw or in a bouillabaisse. And it's completely out of the question for things like raw oysters, karasumi and sea urchin. Wine contains far more sodium than sake. And some of those sodium compounds do not mix well with the fats in the fish, so that distinctive seafood flavor ends up being emphasized even more. On the other hand, sake has hardly any sodium, so it doesn't bring out the fishiness. And the sugars from the rice starch enhance the flavor of the food." "Hmm." "Come to think of it, shiokara tastes a lot better when you eat it with rice than when you eat it on its own. I guess this is the same thing. It's the power of rice.

The illusions of childhood had vanished, so also had the ideas he brought with him from the provinces; he had returned thither with an intelligence developed, with loftier ambitions, and saw things as they were at home in the old manor house. His father and mother, his two brothers and two sisters, with an aged aunt, whose whole fortune consisted in annuities, lived on the little estate of Rastignac. The whole property brought in about three thousand francs; and though the amount varied with the season (as must always be the case in a vine-growing district), they were obliged to spare an unvarying twelve hundred francs out of their income for him. He saw how constantly the poverty, which they had generously hidden from him, weighed upon them; he could not help comparing the sisters, who had seemed so beautiful to his boyish eyes, with women in Paris, who had realized the beauty of his dreams. The uncertain future of the whole family depended upon him. It did not escape his eyes that not a crumb was wasted in the house, nor that the wine they drank was made from the second pressing; a multitude of small things, which it is useless to speak of in detail here, made him burn to distinguish himself, and his ambition to succeed increased tenfold.

I gave them the same advice that had worked for me: Start by stocking your sense memory. Smell everything and attach words to it. Raid your fridge, pantry, medicine cabinet, and spice rack, then quiz yourself on pepper, cardamom, honey, ketchup, pickles, and lavender hand cream. Repeat. Again. Keep going. Sniff flowers and lick rocks. Be like Ann, and introduce odors as you notice them, as you would people entering a room. Also be like Morgan, and look for patterns as you taste, so you can, as he does, “organize small differentiating units into systems.” Master the basics of structure—gauge acid by how you drool, alcohol by its heat, tannin by its dryness, finish by its length, sweetness by its thick softness, body by its weight—and apply it to the wines you try. Actually, apply it to everything you try. Be systematic: Order only Chardonnay for a week and get a feel for its personality, then do the same with Pinot Noir, and Sauvignon Blanc, and Cabernet Franc (the Wine Folly website offers handy CliffsNotes on each one’s flavor profile). Take a moment as you drink to reflect on whether you like it, then think about why. Like Paul Grieco, try to taste the wine for what it is, not what you imagine it should be. Like the Paulée-goers, splurge occasionally. Mix up the everyday bottles with something that’s supposed to be better, and see if you agree. Like Annie, break the rules, do what feels right, and don’t be afraid to experiment.

France’s national image was the product of a collaboration between a king with a vision and some of the most brilliant artists, artisans, and craftspeople of all time—men and women who were the founding geniuses in domains as disparate as wine making, fashion accessorizing, jewelry design, cabinetry, codification of culinary technique, and hairstyling. There was a second collaboration: between Louis XIV and a series of brilliant inventors, the creators of everything from a revolutionary technology for glassmaking to a visionary pair of boots. Each of these areas seems modest enough in and of itself. All together, however, they added up to an amazingly powerful new entity. Thanks to Louis XIV, France had acquired a reputation as the country that had written the book on elegant living.

Pissenlit (DANDELION SALAD) YIELD: 4 SERVINGS PISSENLIT, as the common dandelion is often called in France, is considered a great early-spring treat in our family. Gloria loves to pick the greens at the end of March and the beginning of April, especially the small white specimens hidden in the fallen leaves behind our guesthouse. This family tradition started for me with my father and my two brothers, and now my wife and daughter, Claudine, are great lovers of pissenlit salad. The leaves should be picked before the flowers start forming, while they are small, white, and tender. There is no comparison between the tender wild dandelion greens you pick yourself and the ones that are found in markets. With a small paring knife, cut about an inch below the ground to get the dandelion plant in one piece. Cut the leaves away from the root, and discard any that are damaged or darkened. Our version always includes pieces of pancetta as well as croutons, boiled eggs with soft yolks, and a dressing made of garlic, anchovies, and olive oil. 4 large eggs 5 ounces pancetta, cut into pieces about 1 inch long, ½ inch wide, and ½ inch thick (about 2 dozen) 2 cups water 6 tablespoons extra-virgin olive oil 2 teaspoons chopped garlic 4 anchovy fillets in oil, finely chopped 1 tablespoon red wine vinegar ½ teaspoon salt ½ teaspoon freshly ground black pepper A piece of baguette (about 3 ounces), cut into sixteen ¼-inch slices About 8 ounces (8 cups packed) dandelion greens, washed two or three times and spun dry Lower the eggs carefully into boiling water, and boil them at a simmer for 7 minutes. Pour out the water, shake the pan to crack the shells, then fill the pan with ice, and let the eggs cool in the pan for at least 15 minutes. Peel the eggs under cold running water, and cut them into quarters. Meanwhile, put the pancetta pieces in a saucepan, and cover them with the water. Bring the water to a boil, and boil gently for 10 minutes. Drain, then put the pancetta in a saucepan with 1 tablespoon of the olive oil. Cook gently for 5 minutes, or until crisp and lightly browned. Transfer the pancetta along with the rendered fat to a salad bowl, and add the garlic, anchovies, vinegar, salt, pepper, and 4 tablespoons of the olive oil. Mix well. Preheat the oven to 400 degrees. Spread the remaining 1 tablespoon oil on a cookie sheet, press the slices of bread into the oil, and then turn them over, so they are oiled on the second side. Bake for 8 to 10 minutes, until nicely browned. At serving time, add the greens to the salad bowl, and toss them with the dressing. Divide among four plates, and top with the bread and quartered eggs. Serve.

When people complained, Vichy, unconvincingly, sought to justify its moves by pointing out that one of the reasons France lost the war was that it had too many bars, one bar for every 80 persons compared with one for every 270 people in Germany.

Every fall God turns water into wine in France and Chile and the Napa Valley.

​“I love you, Fawn.” I wasn’t much of a sap, but after three glasses of wine and a food coma, sweetness oozed out of me. ​She tapped my knee and pressed her lips into a smile. “Love yourself more.

only person watching them. She’d noticed that before with Colin. At large dinners, people a few seats down would stop eating and lean over to listen to him. Colin left James, and a moment later he appeared beside her with a bottle of wine and glasses for her and her father. He kissed Faye, checked his watch, and said, “When can we ask them all to leave?” “Well,” said Deborah, once the guests were gone. “That was a success.” She had arranged for them to borrow her friend’s house in Provence for their honeymoon. “Actually,” Faye had said, “we’re going to India.” And on their honeymoon a week later, in a coracle spinning on a river in Hampi, Faye gripped the straw edges of the boat and she laughed and laughed and laughed. — AFTER THEY WERE MARRIED, my parents often went on trips abroad with his friends, to rented villas in France, Sardinia, Mallorca. I visited the one in Mallorca when I was twenty-two, after saving for months to buy the ticket. I went in September, when the villa where they’d stayed was empty. A sign for a security system was posted

Many of the scientists who contributed to the emerging discipline of microbiology were from France, the country so renowned for its extraordinary diversity of cheese, wine, and bread—all products of microbial fermentation.

Of course,” Armand was saying to Simon, “you know that it was an American, like yourself, who nearly ruined the wine-making in France?” “We’re Canadians.” “But that is the same thing, surely?

France? Eugh. It’s so…full of the French,” she said. “I can’t stand it. The language, the culture, the wine, the food. All dreadful.” She shuddered in disgust, then picked up the silver platter on the table. “Another canapé, daahling?

I wouldn’t dare call any of this fate. I worked too damn hard for that. But what I do believe is that where there’s a dream, there’s a way to make it a reality. And if you’re brave enough to dream it, everything you need is already inside of you.

A good wine smells and even tastes like its terroir, the landscape where it was born. And people are the same: where we come from is always part of who we are.

You had to deal with a situation you did not want. Once you are defeated, you have to do what you are told.

Romanée-Conti, who believed that the winemaker was no more than an intermediary between the soil and the wine and that he should interfere as little as possible.

The Hugel story, in many ways, is the story of Alsace. “My grandfather had to change his nationality four times,” Johnny’s brother André said. Grandfather Emile was born in 1869. He was born French, but two years later, in 1871, Alsace was taken over by Germany after the Franco-Prussian War, and he became German. The end of World War I in 1918 made him French again. In 1940, when Alsace was annexed, he was forced to become German.

3/4 cup rosé wine 6 tbsp/80 g sugar 1/2 tsp rosewater Scant 1 cup whipping cream, very cold Pinch of salt 2 cups/250 g strawberries, halved or quartered if large Place a large metal bowl in the freezer to chill. In a small saucepan over medium-high heat, bring the rosé and sugar to a boil. Whisk until the sugar has dissolved, then remove from the heat and let cool completely. Add the rosewater. Pour the cream into the chilled metal bowl. Add the salt and whip to stiff peaks. Fold in the cool rosé syrup and half of the strawberries. Serve immediately with the rest of the strawberries on top.

As I write this, I’m sitting in a café in Paris overlooking the Luxembourg Garden, just off of Rue Saint-Jacques. Rue Saint-Jacques is likely the oldest road in Paris, and it has a rich literary history. Victor Hugo lived a few blocks from where I’m sitting. Gertrude Stein drank coffee and F. Scott Fitzgerald socialized within a stone’s throw. Hemingway wandered up and down the sidewalks, his books percolating in his mind, wine no doubt percolating in his blood. I came to France to take a break from everything. No social media, no email, no social commitments, no set plans . . . except one project. The month had been set aside to review all of the lessons I’d learned from nearly 200 world-class performers I’d interviewed on The Tim Ferriss Show, which recently passed 100,000,000 downloads. The guests included chess prodigies, movie stars, four-star generals, pro athletes, and hedge fund managers. It was a motley crew. More than a handful of them had since become collaborators in business and creative projects, spanning from investments to indie film. As a result, I’d absorbed a lot of their wisdom outside of our recordings, whether over workouts, wine-infused jam sessions, text message exchanges, dinners, or late-night phone calls. In every case, I’d gotten to know them well beyond the superficial headlines in the media. My life had already improved in every area as a result of the lessons I could remember. But that was the tip of the iceberg. The majority of the gems were still lodged in thousands of pages of transcripts and hand-scribbled notes. More than anything, I longed for the chance to distill everything into a playbook. So, I’d set aside an entire month for review (and, if I’m being honest, pain au chocolat), to put together the ultimate CliffsNotes for myself. It would be the notebook to end all notebooks. Something that could help me in minutes but be read for a lifetime.

The economy of France nearly collapsed when the new Islamic government prohibited the production of wine or any other alcoholic drink. This caused a small and short-lived rebellion in French rural areas.

We'll start with a '95 Kistler-Dutton Ranch." She poured one for herself and tasted it. Ah, yes, she thought. Intense and lively with layers of pear, spice, vanilla, and nutmeg. And a hint of honey, if she wasn't mistaken. She smacked her lips. Her foray entered into, she was relaxing and beginning to enjoy herself. She grinned with glee as she wrapped herself into her oversize apron. "As I am a culinary orphan, I have chosen dishes from a wide range of influences. We're starting with classical French. In France, to begin, they often offer you what they call 'amuse bouches.' Amusements for the mouth. Here are yours." She set before him a platter filled with baby profiteroles, little puffs of pastry sliced in the middle and filled with a surprise. Troy reached out and brought one to his lips. His face flushed with pleasure as he bit into the creamy filling. "Yes," she said. "Finely chopped cooked lobster mixed with finely chopped cooked mushrooms sautéed in lobster butter. All bound with hot béchamel sauce.

Wine is sure proof that God loves us and wants us to be happy. —BENJAMIN FRANKLIN

Certainly they would have planted more grapes, produced more wine, lowered the price of wine. They would have needed more casks, more boats, more settlers. America might be France today. The King was encouraging settlements, to hold America for France. He was taking every care of the settlers. Still, there are two facts: They planted no more grapes. The settlements grew very slowly.

FOR MONTHS FOLLOWING THE AMERICANS’ DEAL WITH DARLAN, European exiles gathered at the White Tower, York Minster, and other favored restaurants and pubs in London to smoke endless cigarettes and discuss the agreement’s implications. The Free French were the ones most directly affected, of course. But the other émigrés—Norwegians, Poles, Czechoslovaks, Belgians, and Dutch—were also worried about what the deal might mean for the future. The Nazis had invaded and occupied their countries, too. When the time came for those nations to be liberated, would the Americans cooperate with traitors like Darlan? Most of the Europeans meeting over wine-stained tablecloths that winter had escaped to London in the chaos-filled spring of 1940, when German troops conquered Norway and Denmark, then rolled through France and the Low Countries. Every other day, it seemed, George VI and Winston Churchill had been summoned to one of the city’s train stations to welcome yet another king, queen, president, or prime minister. As the only country in Europe still holding out against Hitler, Britain was, as Polish troops put it, the “Last Hope Island” for émigrés who wanted to continue the fight. And London, which housed de Gaulle’s movement and six governments-in-exile, had become the de facto capital of free Europe. The

Made in the Jura Mountains of eastern France, Comté is one of that country’s bestselling cheeses.

Poaching an egg: In a saucepan, boil 4 cups of water and add 2 tablespoons of red wine vinegar. Break the egg into a ramekin. When the water begins to boil, lower the heat until the water simmers gently, and then softly drop the egg into the water. When the egg white begins to congeal, use a spoon to shape into a ball and cook for 2 more minutes. Use a slotted spoon to remove the egg from the pan and place it in ice water or serve immediately.

It got this hot in the south of France, but it was a dry heat, cooled and tempered by the mistral and scented with the powerful fragrances of lavender, thyme, and rosemary. Here the air was so thick I could practically see it and the smell was the dank chemical odor of soil and plants and grass decomposing

For the Rothschilds of Château Lafite-Rothschild in Bordeaux, it meant fleeing the country before the Germans took over their property.

For Henri Jayer of Vosne-Romanée in Burgundy, it meant trading his wine for food so his family would have enough to eat. For Prince Philippe Poniatowski of Vouvray, it meant burying his best wines in his yard so that he would have something to restart business with after the war.

We know our land was here before we came and that it will be here long after we are gone. With our wine, we have survived wars, the Revolution and phylloxera. Each harvest renews promises made in the spring. We live with the continuing cycle. This gives us a taste of eternity.

French winegrowers faced the agonizing prospect of trying to get their harvest in before vineyards were turned into battlefields.

As in 1914, the government mounted an extraordinary campaign to help. Winegrowers were granted delays in being called to active duty, military labor detachments were sent to the vineyards and farm horses of small growers were not to be requisitioned until the harvest was completed.

Bernard was stunned. He knew the Germans had hauled away millions of bottles of wine from his country; he had even seen some of it stolen from the village where he once worked, but a wine cellar on top of a mountain seemed incredible. To be the one who would open it was almost overwhelming.

Hitler’s cave was much more than a wine cellar; it was a symbol of cruelty and greed, of Nazi Germany’s hunger for wealth and riches.

The glorious hours sound not just for heroic action on the battlefield but also for those activities that occur in daily life, for it is when war is over that a soldier’s heart and character are also revealed.

women, in some parts of France, were barred from the chai, or winery, during harvesttime. Their presence, according to superstition, would turn the wine sour.

Although the Domaine de la Romanée-Conti would not begin showing a profit until 1959, it was still considered the standard-bearer of great Burgundy, a property that never cut corners or sacrificed quality for the sake of making money.

This is a young wine from the Beaujolais, France region, which is produced through carbonic maceration. The grape variety used is Gamay, are known for their fruity fresh taste with very low tannins. Carbonic maceration is the vinification process through which the whole grape is crushed by its own weight, causing the grapes at the bottom of the vessel to begin the fermentation process without actually deliberately intervening in the process. The Beaujolais Nouveau is a marketing phenomenon, which on every year begins to sell on the same date worldwide, this being the third Thursday of November.

His disdain for the contagious fad of blind and comparative tastings of unrelated wines will surely rub some furs the wrong way, as will his indifference to the New-Oak-Cabernet-Sauvignon global boom. Tant mieux …

It is true, monsieur! At a certain age your sight comes back, rejuvenated.

Earthwatch Institute offers an opportunity to join research scientists around the globe, assisting with field studies and research. Most programs involve wildlife—for example, you can help track bottlenose dolphins off the Mediterranean coast of Greece (8 days, $2,350), or work with Kenya’s Samburu people to preserve the endangered Grevy’s zebra (13 days, $2,950)—but some are cultural: A program in Bordeaux, France, for instance, has volunteers working in vineyards helping to test and improve wine-growing practices (5 days, $3,395); accommodations are in a chalet and meals are prepared by a French chef. Prices do not include airfare, but can be considered tax-deductible contributions. Earthwatch Institute–U.S., 114 Western Ave., Boston, MA 02134, 800-776-0188 or 978-461-0081, www.earthwatch.org. For many volunteers, their favorite program is Sierran Footsteps. Volunteers spend four days with the Me-Wuk Indians in central California’s Stanislaus National Forest harvesting reeds and then making baskets. They also learn Indian legends and cook traditional foods. The project is designed to help keep these Indian traditions alive. It might sound like summer camp, but this program, and all the others, has a serious side.

France is the largest wine consumer with 34.5 million yearly hectoliters; then Italy with 30.8 million; followed by The United States with 21.2 million; Spain with 13.8 million and Argentina with 12.4 million. The annual per capita consumption is at 63.5 liters in Luxemburg, 57 liters in France, 54.7 liters in Italy and 50.2 liters in Portugal.

It’s also a reality that France, sweet little picturesque France which makes wine and cheese, has a submarine that has six missiles—each one of them has a thousand times more power than Hiroshima, enough nuclear power alone to blow up the world twenty times. All that power contained in one single submarine! But we can’t live that way, can we? Worrying about the what-ifs.

Humans are better equipped for sight than for smell. We process visual input ten times faster than olfactory. Visual and cognitive cues handily trump olfactory ones, a fact famously demonstrated in a 2001 collaboration between a sensory scientist and a team of oenologists (wine scientists) at the University of Bordeaux in Talence, France.

I left the sadomasochist dump with a girl from the south of France named Simone. She was wearing a tight blue dress with red wine spilled down the front of it. She was so drunk, she didn't care. "Fuck it," she kept saying in English, "you know?" The tattooed doorman called out an endearment to us as we emerged for his cave... We linked arms and walked. Simone was talking about her new boyfriend, but I didn't listen. I was thinking about Lisa's shame at Naxos, trying to gloat. But Alex was right- even a young girls shame could be beautiful.

He always said that when you are hiring someone, look at the quality of the person. It is very easy to find a good technician; it's much harder and more important to have a good person. ~ Robert Drouhin repeating what his father Maurice told him

Abu Ghraib is the symbol of American mistakes in Iraq, the place where the weird criminal perversions of bored, porn-surfing American teenagers clashed spectacularly with fastidious, sexually inviolate Islamic culture. It was also a most powerful symbol of our misguided perception of ourselves and our place in the world. We came into this war expecting to be treated like the GIs who went into France a half century ago—worshipped, instantly excused for the occasional excess or foible, and handed the keys to both the castle wine cellar and the nurses’ dormitory. Instead we were treated like unclean monsters by the people we liberated, and around the world our every move was viciously scrutinized not only by those same Europeans we rescued ages ago but by our own press. The failure of Abu Ghraib was the failure to accept the role we had created for ourselves as new masters of subject peoples. We wanted to rule absolutely and also to be liked, which was why our first reaction after the scandal broke was to issue profuse apologies, call for a self-flagellating round of investigations, and demand the prison’s closure. A hegemonic power more comfortable with ruling would have just shot the reporter who broke the story and moved on. But America has never been able to stomach that kind of thing, which is why, incidentally, this occupation of Iraq is probably not going to work. We are too civilized to make ourselves truly feared in public, but not civilized enough to properly restrain our power in private.

that

Do not gaze at wine when it is red, when it sparkles in the cup, when it goes down smoothly! In the end it bites like a snake and poisons like a viper. Your eyes will see strange sights and your mind imagine confusing things. You will be like one sleeping on the high seas, lying on top of the rigging. ‘They hit me’ you will say ‘but I’m not hurt! They beat me, but I don’t feel it! When will I wake up so I can find another drink?’” Proverbs 23:31-35

In France, you would have been a chef, a great chef,” Llysette said after several bites and half of her wine. “Mais non, point moi,”I protested in bad French. “If you did not speak, that is.

In France this does not happen,’ he began. ‘We are careful in our passions. When people are angry they drink some wine and they find another woman.