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4 MEANINGS FOR A LA BORDELAISE
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FOIS GRAS
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Provincial French
CSCA - Southwest 1 - Bordeaux
| Term | Definition |
|---|---|
| 4 MEANINGS FOR A LA BORDELAISE | 1. Red Bordeaux sauce with shallots, 2. Sauce based on a mirepoix and white wine, 3. An addition of cepes, 4. A garnish of potatoes and artichokes |
| FOIS GRAS | Fattened goose or duck liver. |
| GAVAGE | Forced feeding of goose or duck; usually corn fed through a funnel. |
| PERIGORD TRUFFLE | Black underground fungus (Tuber Melanosporum), very perfumed, very expensive nicknamed “the black diamond of Perigord”. |
| CONFIT | Meat of pork, game, birds, rabbit; first the meat is herbed, salted and spiced for flavor, washed and dried, and then cooked in the fat of the respective meat (190ºF) and preserved in the same fat. |
| CEPES | Wild mushrooms (boletus edulis) growing in the woods from August until November. |
| BLACK WALNUTS | Specialty crop of the Bordeaux/Southwest 1 region. |
| ORTOLANS | A tiny bird from the yellow hammer family considered to be the most delicately flavored of all birds in France. |
| AGNEAU DE PAUILLAC | Lamb from Pauillac valued for its delicate flavor. |
| CABECOU | Tiny, round goat cheese from Rocamadour. |
| FAIRE CHABROL | Add a glass of red wine to the last few tablespoons of soup left in the bowl and drink it directly from the bowl. |
| MOUCLADE | Mussels cooked with cream, white wine, shallots, and enriched with egg yolks. |
| LAMPROIE | Lamprey is a large eel-like fish with a fine textured and fatty flesh. When cooked in red wind sauce it is called lamproie au vin rouge. |
| 2 GRAPE VARIETIES IN BORDEAUX | Cabernet Sauvignon and Merlot |
| 3 FAMOUS WINES FROM HAUT MEDOC | The 3 Premiere Cru wines of the region are:CHATEAU LA FITE ROTHCHILD, CHATEAU MARGAUX, CHATEAU LATOUR |
| GRAVES | Second great region of both white and red wines. The reds are the same grapes as used in the Medoc with the emphasis here on the Merlot. The whites use Savignon Blanc, Semillon and Muscadelle grapes. The Premiere Cru wine of the region is: Haut Brion |
| SAUTERNES | Region within Graves with sweet, heavy, rich, full bodied white wines made from grapes that rot on the vine, know as Pourriture Noble. Chateau d’Yquem is considered the top sauternes wine of Bordeaux. |
| POURRITURE NOBLE | “Noble Rot” refers to grapes that are left on the vine and allowed to rot for the making of Sauternes. |
| FAMOUS SPIRIT OF BORDEAUX | Cognac |
| COGNAC | A brandy, which is a concentrated form of wine made from the Ugni blanc grape. |
| PINEAU DES CHARENTES | Cognac fortified apéritif with the local white wine commonly served chilled. |
| MAJOR INFLUENCES | Foie gras, Truffles, Confit, Cepes, Walnuts |
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