Dijon-based Maille believes the pink drink trend is here to stay with its spring launch of Provence rosé and grapefruit mustard.
This limited-edition condiment comes packaged in traditional stoneware 125g jars, while in the US 4.4oz and 8.8oz jars are being sold.
“fruity, light and acidulous premium mustard of medium strength”, it has been created to mix into a vinaigrette to “bring out the freshness and fruitiness of a prawn, grapefruit, cucumber and avocado salad”.
Maille also suggests using it for marinades or grilled dishes as well as with ceviche.
Provençal rosé, grapefruit purée, strawberry puree, raspberry purée, dried grapefruit, lemon juice concentrate, beetroot juice concentrate and blackcurrant purée as well as mustard seeds, mustard flour and honey.
This traditional afternoon tea is surrounded by over 300 years of royal history.
A few weeks ago, I spent the afternoon with my daughter and daughter-in-law devouring a lovely selection of finger sandwiches, tea cakes, scones, jam and clotted cream. We chose the ever-popular Earl Grey Blue Flower tea and a flute of champagne to sip while overlooking the manicured gardens at Kensington Palace.
We all had a taste of what it’s like to be a royal! Great experience and highly recommend it.
The History of Afternoon Tea
Prior to the introduction of high tea into Britain, the English had two main meals: breakfast and dinner. By the middle of the 18th century, dinner for the upper and middle classes had shifted from noon to an evening meal served at a fashionably late hour. This did not suit the Duchess of Bedford, Anna Maria Stanhope (1783-1857). She seemed to suffer from ‘a sinking feeling’ at about four o’clock in the afternoon. At first, the Duchess had her servants sneak her a pot of tea and a few bread stuffs but then began inviting friends to join her at five o’clock in her rooms at Belvoir Castle. The menu centered around small cakes, bread and butter sandwiches, assorted sweets and, of course, tea. The summer practice proved so popular that the Duchess continued it when she returned to London and high tea was quickly picked up by other social hostesses.
Beautiful ruby-red colour; it reveals perfumes of white flowers, raspberries, and cherries, which carry through to the palate; well-balanced tannins; Approachable now, this will also age well.
VINE: Nebbiolo 100%
ALTITUDE: 300m above sea level
SYSTEM OF VINE GROWTH: Guyot
NR. OF VINESTOCKS PER HECTARE: 4000
RETURN IN WINE PER HECTARE: 63 hl
VINTAGE: first half of October
VINIFICATION: traditional with maceration
REFINEMENT: wood for 12 months
REFINEMENT IN BOTTLE: 2 months
ALCOHOLIC CONTENT: 13,5-14%
Blagheur prefers mushroom dishes, ripe cheeses, second courses which include chicken, rabbit, and game.
It was a culinary evening of magic, from the moment I arrived at the private home in Oakville, I knew that a night of elegance and celebration was ahead!
It was an honour and privilege to participate in this event as the “Special Guest” speaker, to discuss my book “The Ultimate Guide to Champagne” and personally sign 40+ copies.
The event was well-organized by Christian Frayssignes, Dale and Jim Egan and catered by Kerr St. Café, Oakville.
60 members and guests had the opportunity to taste six champagnes, personally selected by cellar master Christian Frayssignes and Liz Palmer to pair with specially designed and prepared by Kerr St. Café, Oakville, while listening to jazz and blues tunes by pianist Rob Roland.
Champagne and Food Pairings
Lacroix-Triaulaire NV Brut
Brie & peach crostini with Roquefort & field honey
Fresh watermelon cube with elderflower,
apple-cucumber slaw & candied ginger
J. de Telmont Grande Reserve Brut NV
Tuna poke with herbed russet chips and
fresh parsley vegetable spring roll
Henriet-Bazin Selection de Parcelles ler Cru
Mini chicken parmesan lollipops with marinara dipping sauce
J. de Telmont Blanc de Blanc 2010
Lobster petit-fours…. butter poached lobster set on
roasted potato cubes with avocado puree & tarragon
Delouvin-Bagnost NV 70% Pinot Meunier
Rare thinly sliced grilled beef tenderloin swirled on mini Yorkshire
puddings with horseradish cream & pomegranate
Jean Pernet N.V.
My favorite pairing for the evening was J. de Telmont Blanc de Blanc 2010 with Lobster petit-fours/butter poached lobster set on roasted potato cubes with avocado puree & tarragon.
I want to thank The International Wine and Food Society-Oakville for an extraordinary evening and in particular President, Christian Frayssignes and hosts Dale and Jim Egan.
And a special thank you to Esprit du Vin, Tod Warner and Kathryn Taggart Braneff!
“Dame Chevalier” of the Ordre de Coteaux de Champagne
located in Marlborough, Yealands Family Wines produces award-winning wines in harmony with nature. Yealands Family Wines lead the world in sustainable winegrowing.
The Sauvignon Blanc is from selected parcels in Yealands’ Seaview Vineyard in the Awatere Valley – with a consistent warm and dry climate, and cool nights it creates a long growing season.
The bouquet shows some notes of blackcurrant and passionfruit with fresh aromas of herbs and lemon zest. The palate is brimming with juicy fruit – good balance with a long, crisp mineral finish.
This wine is suitable for vegetarians, vegans and gluten free diets. WINEMAKING NOTES Parcels were harvested individually over two weeks.