The heart and sole of Bordeaux cooking

Article Abstract:

Pomerol, France, vintner Georges Thienpont owns the Vieux Chateau Certan winery. He is known for his gourmet cuisine. His recipe for grilled duck hearts and filet of sole with mushrooms and shallots is detailed.

Officials and employees, Fish (Food product), Cookery (Ducks), Duck (Meat), Cookery (Fish), Thienpont, Georges, Vieux Chateau Certan

---

Tradition with a double twist

Article Abstract:

Chianti vintners Fabrizio and Giuliana Bianchi prefer the country food of Tuscany. Their recipes include fried zucchini, bean and spelt soup, pasta in wild mushroom sauce and a strawberry cream dessert.

---

Autumn repast from a Tuscan kitchen

Article Abstract:

Italian vintner Sergio Manetti's recipes include baked winter squash and onions, Tuscan bean soup and biscotti cookies. Manetti is a traditionalist in his winemaking and cooking style.

Vegetables, Cookery (Vegetables), Manetti, Sergio

Similar abstracts:

• Abstracts: Too much of a good thing. A lifelong passion for wine. In praise of vertical collections
• Abstracts: A taste of hearth and home. The Maculan conception. North African inspiration
• Abstracts: Behind Mondavi's stock offering. Marathon pace set for alcohol-free wine. California breakup: Mondavi quits Wine Institute
• Abstracts: Canandaigua buys Napa Valley's Franciscan Estates in blockbuster deal. Brown-Forman buys Fetzer Vineyards
• Abstracts: Bordeaux down shifts in 2004. A claret lover's year: 1994 Bordeaux is better than three preceding vintages, but doesn't live up to the early hype

This website is not affiliated with document authors or copyright owners. This page is provided for informational purposes only. Unintentional errors are possible.