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Tour France: 5 Tips for Holiday Wine & Cheeses Combos
5 Special French Wine & Cheese Pairings for the Holidays
There are so many great French cheeses, and so many great French wines. It's almost too much to contemplate. However, we decided to profile the ones you are less likely to know about, and which, not coincidentally, go best with our favorite wines --those wines being Burgundy whites and reds, Provencal roses, Chateauneuf du Pape reds (and whites), and Champagne....(The pairings also have a seasonal element to them. The first and second pairing are ones we prefer over the holidays, while the 3rd is a fall favorite. The fourth reminds us of Provence in the spring and summer. And the 5th is a fall and winter treat to have anywhere!)1. Chaource: Chaource is a creamy cow's milk cheese with a bloomy rind that is made in both Champagne and Burgundy. This cheese has been made since the 14th century. When ripe it gets extra creamy and almost liquid. It's a great cheese for those who like creamy cow's milk cheeses and want something with a rich, balanced flavor. Pair it with Champagne --which is a wonderful combination --the creamy rich cheese and the sparkling wine. Or pair it with a Chablis. The ideal way to have this cheese is after a wonderful roasted Turbot with beurre blanc. Drink with Champagne --preferably in Champagne or Paris , in nice chilly weather over the holidays!2. Comte: Comte is a pressed cooked cow's milk cheese. The young ones are fruity with a softer, pliant texture. The older ones are crystalized and have a stronger more sharp flavor. And if you find one that has been properly aged, it's an unbelievably delicious cheese. The flavor of a great Comte is quite complex and hits you in different places on your palate. We have been lucky enough to find a cheese monger in Paris, who, over the holidays, carries a 48 month old "holiday" Comte that is truly remarkable with a full and deep complex flavor and crystallization that adds crunch and interest. It's a remarkable find. This wine goes well with either a very light red (Beaujolais) or a very rich white (a full, rich, oak, Burgundy) in my opinion.
3. Epoisses: Is a stinky (really) raw cow's milk cheese that has been washed while aging in a Marc de Bourgogne (a form of brandy from Burgundy). It is amazing. Because it is a raw milk cheese, you can only buy it in the US if aged more than 60 days. Thus, the best Epoisses is still found in Burgundy. Many people will tell you to pair this cheese with a red wine, since it is strong. However, I think the best pairing for this cheese is a white Burgundy. A full, round, buttery one. Try a Meursault Les Charmes, 1ere cru. Or for more minerality, a Puligny Montrachet. And, do try it in France if you can! Every time we go to Burgundy, I make sure to have this cheese with a wine that fits this profile. We are never disappointed by this combination.4. Banon: This is our absolute favorite Provencal cheese! It is primarily made of goat's milk which is washed in a marc (from Provence) and then wrapped in Chestnut leaves that are tied with raffia. Legend has it that it has been made since the first century A.D. This goes nicely with the scenery in Provence, which is also that old! When it is younger it has a creamy, slightly crumbly texture and a mild flavor. As it ages, it becomes creamier and runny. Both versions are delicious. This cheese pairs nicely (bien sur) with a Provencal rose. Also, though a crisp, slightly sweet white works. This cheese is best served with fruit before dessert, but is also good on a green salad as a starter or light lunch. We have a special cheesemonger we go to in one of the area markets who sells Banon "bien fait" (well aged and runny) and "moins fait" (creamy and younger) --at an astoundingly reasonable price. People line up 10-20 deep at the market just for her cheeses. They are Bliss!
5. Roquefort: Is a sheep's milk cheese aged in caves with a strong flavor profile. It can be paired with a variety of wines. I like it with a Chateauneuf du Pape or other Rhone red. The full bodied reds compliment and stand up to the cheese. Of course, you can also have this with a port or other slightly sweet drink at the finish of a meal. Think about Roquefort served with roasted pears or figs --or even a fig confit -- slightly sweet fruit breads or oat crackers and port. Yum. Wonderful varieties of Roquefort can be found in the U.S. Pair it as we did below, with a Chateauneuf du Pape, Beaurenard 2007! Wow.
Have a Blissful Holiday Season!A Bientot,Wendy
Tour France with a "friend" Not on a Bus!
Tour France with a group of friends, not on a bus. Bus trips and people with banners and schedules really don't give you a feel for a place --nor do they give you a good time and a relaxing but informative experience.Look at the below. Tell me what you think!
Tour France: Wine Tasting in Burgundy with Bliss Travels...A Video!
Tour France: Wine Tasting in Burgundy with Bliss Travels.
See our video.
Our lunch with rabbit terrine, salmon and whitefish terrine, pate, asparagus mousse, beet salad, carrot rapee, cornichons, Burgundy cheeses, gougeres, tarts....and more. This lunch was served with Charmes Chambertin 2009, Clos Vougeot 2009 (Grand Cru), Puligny Montrachet Premier Cru, Meursault Les Charmes...and the list goes on! 
See what we have in store for the Holidays. A rare food and wine experience in Paris. Contact us now!
Burgundy in September: A Wine Tour of France!
Burgundy in September: Tour France through Wines!September in Burgundy is the grape harvest. Our group was here for that. We're in Burgundy. There was one day of sunny harvest and one day of rainy harvest. Production of grapes for 2012 is much lower due, in part, to the weather this year.This first post is a few group shots of what we've done. We've sampled small production wines in caves, homes and restaurants. The restaurants have been quite special with dishes such as roast breast of duck with cassis and poached lobster in a red wine butter with baby vegetables.First a Champagne reception in Paris on the Left Bank.
Luxembourg Gardens on day 1. We walked the Left Bank --visited 12th century streets, toured the gardens as well as St Sulpice and one of the covered passages. After our gourmet lunch in a Michelin starred restaurant, we visited the Place de la Concorde, the Louvre, the Tuileries gardens, and the Pont des Arts.
Champagne first followed by a dinner at Bernard l'Oiseau. Off a side street in one of Burgundy's best wine towns.
One of our favorite main courses was a line caught roasted fish filet served on a bed of black risotto, topped with squid, tomato and grilled chorizo. I am always partial to the flavors of Southern France --even when dining in Paris! 
Wine tasting in Nuits St George, of wines from the Haute Cote de Nuits led by Charly. Next up: October in Chateauneuf du Pape and Provence. Ask us about that trip (we have one room left) or talk to us about Provence or Burgundy 2013. Last year sold out 6 months in advance.
6 French Wine & Food Pairings
Friday night Bliss Travels had the pleasure to lead a food and wine pairing. So, off we went to Montclair, New Jersey to meet a great group of about a dozen people to share French wines, stories and photos (courtesy of our photography partner, Anthony Bianciella). We are leading a private one again today! Many of the same wines, but with cheeses this time.Below are some of our pairings and suggestions from these two events.
We compared the Cotes du Rhone (Provencal wines from the area around Chateauneuf du Pape) 
and Burgundy. 
Our two favorites both to visit and to drink.1. Muscat. This is served all over the South of France as an apero. Usually, the accompanying food is salty --such as olives, tapenade, anchoiade. (For cheeses, we pair this with a Bleu, and serve this last, rather than first in in our tastings.)Mas Amiel, Muscat de Rivsaltes, 20082. Cotes du Rhone, white! A Fleur de Pampre, Cotes du Rhone Village, Visan, Domaine La Florane. Great bouquet. Floral. Light and slightly sweet. We paired with this with an aged goat cheese from the region, served on toasts, and topped with a fig confit brought back from Provence on one of Bliss Travels recent trips. For our cheese pairing we are taking orange and fennel pastry spoons, made by a world famous Parisian bakery (we brought them back from Paris on this last trip) and filling them with a fresh, mild goat cheese, a drizzle of lavender honey will complete this amuse bouche! (Want more recipes and food ideas? Contact us!)
3. Burgundy, white. A 2008, Saint Veran, Tirage Precoce, Domaine Corsin. This was served with a smoked salmon. The full flavor of the Chardonnay pairs well with the full fatty flavor of the salmon. This Chardonnay also pairs well with Comte cheese.
4. Roses from Provence. These are under appreciated in the US. Rose is drunk all over France, all summer long. With fish, meats, vegetables...
We recommend the Roses from Provence very highly.. The Bandol's are wonderful (Mediterranean). The Tavels (Northern Provence) are a favorite. Every community will have it's own, and it will pair beautifully with the foods.
We paired ours with an Aioli,made using Bliss Travels recipe. It's a dish we made last May in Provence --and will make again this May when we go with Anthony Bianciella to Provence for our custom spring trip through the region (his photos are here. If you'd like to see more, look at his website).It pairs equally well with our Soupe au Pistou. Click on the link for the recipe and to "see" the lesson.5. Burgundy, red. 2009 Savigny-Les-Beaune, Les Picotins, Domaine Jean-Luc Dubois. This pinot noir paired with sauteed mushrooms and a light ratatouille. It would have been wonderful with our lamb dish as well. We are pairing this with a hard cheese of Sheep's milk , and also with St Marcellin.
Of course, the best pairings are food and wine, where they exist locally. Some of last September's group to Burgundy.
6. Cotes du Rhone, Red. 2010 Mas de Libiun, Khayyaim. A full bodied Grenache. We served with with a herb encrusted rack of lamb. In Provence, we recommend lamb or even a strong local goat cheese to stand up to this full flavored wine. Coming full circle, this red can be paired with a strong, aged goat cheese, on a fig bread, with a fig confit....All of these items live, grow and are made in the same small towns.
Thank you to our wonderful host (and very frequent traveler) Karen! Thank you to Chef Nikko for making dishes to pair with our wines!Want to know more about our trips or learn what our travelers have to say? Read our testimonials. Or contact us at 609 462 6213 or wendy@blisstravels.com. Spring and Summer in France are spectacular!
Wine & Cheese Pairing: 2 Spots Left!
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Burgundy Wine Trip Updates
We are planning our twice annual, super exclusive, insider, trip to Burgundy for April and September. What could be better than Spring and Harvest? We note that Burgundy wines are red hot right now, flying off the shelves. So, if you like Pinot Noirs and Chardonnays, this is the region for you!Here's a taste of Bliss in Burgundy:Below is the private lounge we use for our breakfasts, and an afternoon aperitif. There are only 4 rooms in this stunning private property.
Below is the living area for one of the 4 rooms (2 of which are suites)
One of the baths:
And one of the 2 non suite rooms. Notice the original antiques and art!
After you've relaxed, we visit vineyards and taste wines. The tastings are private and custom.Visit the centuries old cellars of a winemaker for a private barrel tasting.
Have a private wine tasting of premier cru and grand cru Burgundy wines by candle light
Visit the famous villages, markets and winemaker's of the region.
Then, finish in Paris, the City of Lights for fine dining, custom menus and special experiences
Contact us now to be part of this very small, special trip. wendy@blisstravels.comA Bientôt,Wendy JaegerOwner, Bliss Travels609 462 6213
Springtime in Provence, Paris, and Burgundy Too!
Some photos from last April and May. Our trips to Burgundy, Paris and Provence...A picture is worth 1000 words...or maybe more! I know it was Bliss!
We visited a beautiful farm to pick herbs, have a cooking lesson (Provencal cuisine of course) and photograph everything that was in bloom!
- Anthony Bianciella, our amazing photographer, makes the trip even more fun!
Except...luxurious original appointments in our private Burgundy property. Only 4 rooms --and our 7 guests adored being spoiled, thoroughly!Murano chandeliers, original antiques...
- and specially arranged private wine tours. This was a happy group!
- No lines. No buses. We did it all custom and private!
A bientôt! See you all soon....And again! It was Bliss!
7 "Musts" for the Ultimate Wine Tasting in Burgundy
Want to have the "ultimate" experience in Burgundy, tasting wines and visiting vineyards? Who doesn't! Here are some tried and true tips for ensuring your trip is over the top fabulous!
1. Location, Location, Location! Experience the "terroir". Find someone to take you around and "introduce you" to the various parcels of land. You know that fabulous Chardonnay you love? The one from "Les Charmes" (perhaps). Well, visit that plot. See where it's grown. It's all about real estate. 
2. Think Small! Some of the best vineyards, and best wine production in Burgundy is from small parcels of land. Just cause it's tiny and just cause you haven't heard of it means nothing. Good things often come from small packages!3. Timing is everything! Yep, that's right. The year's very important. And not just because it might be a "good" or a "bad" year. It's more complicated than that. A wine from one year might be fabulous and open immediately. A wine from another year might be fabulous (and open) 10 years later. Knowing the year of your wine and when to open that wine, is very important.4. Talk to the winemaker. You must find a wine maker to take you through his or her cellars and discuss their philosophy and methods. Nothing (and I mean nothing) beats that! If you don't have any personal connections (and let's face it, most of us don't) then find someone who does. Do you have a friend in the business? Can you join someone who's already doing this? Whatever it takes, as the saying goes, "just do it"!
5. It's all about You! Trust yourself. Often people are bamboozled by the expert or the name. You're the one drinking the wine. So, you are the one who has to like it. Do a blind tasting so that you're not overly influenced by extraneous factors. You'll be surprised by how much you know and how consistent your taste really is.
6. Learn to Read a Label. It's more than art. Each word has a reason, and helps you identify the wine. It includes things like vineyard, ranking, year, winemaker etc. Can you imagine how you might choose a wine if there was no label? Well, that's what you're doing when you don't know how to read the label! Information is power!
7. Relax. Everyone is just too intense about wine. It's meant to be enjoyed. So, enjoy yourselfWant to learn more about our photos or a trip to Burgundy visit www.blisstravels.com. Or contact wendy@blisstravels.com.
7 Easy Steps to a Bliss-ful Vacation in France!
1. Pack Light! It's hard to be adventurous when you're bogged down. Plus, everything's smaller in France (elevators, car trunks, closets...). And, the walks are longer. You can't catch a train on the fly if you're lugging around everything you own!
2.Think local! Sure, you should read some guide books or talk to a travel pro about what to see, but don't miss out on the "real" sites by keeping your head in the book. Look up! Get off the main arteries and find local haunts and authentic experiences.3. Talk it up! Find someone who has actually (and recently) been to France. Ask them where they went and what they liked and why!4. Eat authentically! Before picking a restaurant, walk the area. Don't go before 8pm (the start of the French dinner hour). Look and listen. Read menus. Avoid menus with long lists of dishes and translations into many languages. Those places are for tourists. Look for small menus, specialty places and market fresh blackboard specials. Then listen to the patrons (if there aren't any patrons, keep walking). Are many of the diners speaking French or are they tourists? The best food and the best deals are found in places that specialize in market fresh meals designed for locals.
5. Drink local wines! Don't order a bottle just because you recognize the name. Once upon a time, food was local, as was wine. They matched perfectly because of this. Order what's local to match your market fresh meal. That might mean ordering a carafe of local wine or a bottle from a nearby vineyard.6. Travel "off the beaten track"! Find towns and villages that aren't on the major tour routes. Spend some time wandering through their streets, sipping a drink at the local cafe, or watching the locals play "boules". Really soak in the experience of being in France.
7.Slow Down! Some Americans arrive wanting to go, go, go! They want to grab a quick sandwich at lunch so they can visit more sites, or they want to start each day at 7am so they can pack it all in. But life in France has a different rhythm. Many businesses don't open until 9-10am (especially in the countryside), and most businesses close for a couple hours during lunch. So, sit back, relax, and enjoy your time in France. Linger over your meals. Take an aimless stroll after lunch. And try to mimic the rhythm of a real French day. After all, you traveled many thousands of miles to be there!For a great selection of French travel off the beaten track trips, visit www.blisstravels.com or send me an email at wendy@blisstravels.com.