GASTRONOMY AND VINEYARDS OF FRANCE
|No matter how, a trip to France should involve fine gastronomy and wine ! This is why we are famous abroad, so let us show you that this is not an urban myth !
A ride in the countryside will be, in almost every region of the country, a way to discover vineyards and local products.
However, we selected a few rides during which gastronomy and wine play a big part...
More information about French gastronomy and wine - click here !
Click on the region you are looking for on the map on the right or check our rides below !
The French have an ongoing love affair with food, and their reverence for time spent eating is evident in any culinary establishment nationwide.
French cuisine is extremely varied. This variety results from an extraordinary range of different climates and types of ground which support the local production of all types of ingredients, and a long and rich History. In many ways, understanding the origins of French gastronomy is understanding the French culture and way of life...
Meals can go from the very basic, such as the traditional baguette plus cheese and cheap wine, to very elaborate meals that can involve a dozen courses and different wines consumed over several hours.
Regional French food
Almost all the famous French dishes are regional specialities, some of which have become popular throughout France (such as Coq au Vin and Foie Gras) while others are mainly enjoyed in the regions they are from.
The French Mediterranean cuisine uses olive oil, herbs and tomatoes in many of its dishes. The cuisine of northwest France uses butter, sour cream and apples. The cuisine of northeast France (Alsace, and to a lesser extent Lorraine) has a strong German influence which includes beer and sauerkraut. Throughout the south in general there tends to be more use of vegetables and fruit (in part due to the favourable climate). Near the Atlantic coast and the Mediterranean there is a greater consumption of sea food, while inland areas favoured by rivers (e.g. the Loire valley) use more fresh water fish.
Wine and cheese
Aside from bread and water, the most common accompaniments to a French meal are wine and cheese. Unlike other countries, in France, wine is considered as a standard part of everyday meals, and is neither expensive nor reserved for special occasions. With everyday meals, ordinary wines are served, although it is expected that the type of wine matches the style of food.
In addition to its use in cooking, cheese is often served as a course in itself. In this case, it is served after the main meal but before dessert. It consists in a platter with three or four different cheeses, from which guests can slice pieces according to their preferences. Sliced bread is provided at the same time.
OENOLOGIC EQUESTRIAN HOLIDAYS
French wine traces its history to the 6th century
BC, with many of France's regions dating their wine-making history
to Roman times. The wines produced today range from expensive high-end
wines sold internationally, to more modest wines usually only seen within
Appellation rules closely define which grape varieties and winemaking practices are allowed in each of France's several hundred geographically defined appellations, which can cover entire regions, individual villages or even specific vineyards.
France is the source of many grape varieties (such as Cabernet Sauvignon, Chardonnay, Pinot Noir, Sauvignon Blanc, and Syrah) that are now planted throughout the world, as well as several wine-making practices and styles of wine.
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