This month the French Winophiles are looking at Springtime in Paris with host Cindy of Grape Experiences. She prompts: "Gardens are beginning to bloom and the anticipation of the new season result in a sense of joie de vivre... and a need to enjoy a good glass of wine, bistro fare and plenty of people watching! What's your favorite pairing at your go-to Parisian bistro?"
I have been to Paris, but I was a child. I have flown through Charles de Gaulle International Airport several times as an adult, but I never set foot outside of the airport; I was always en route to somewhere else. So, I am eager to read others' experiences in those Parisian bistros. Here are the offerings from the French Winophiles...
Wendy Klik from A Day in the Life on the Farm welcomes Spring with Printemps Accueillant.
Camilla Mann of Culinary Cam pairs Gougères + Château de Fabrègues Costières de Nîmes (you're here).
Gwendolyn Lawrence Alley, Wine Predator, is Countering Paris Blues with French Rosé and Monte Cristo Seasoned Fontal Sandwiches.
Host Cindy Rynning at Grape Experiences suggests When in Paris, Enjoy Classic Bistro Cuisine and Wine.
Château de Fabrègues Costières de Nîmes Rosé 2020
Costières de Nîmes is the southernmost appellation of the Rhône. Winemaking in this part of southeastern France dates back to the ancient Greeks. Interestingly, every mention I found of Château de Fabrègues talked about the estate and details of the architecture. But I couldn't find a single mention of a vineyard or a winery at Château de Fabrègues. So odd!
I can imagine this wine as a delicious pour in a Parisian bistro on a warm Spring day. A blend of Grenache and Syrah, it's a dry, medium-bodied wine with lots of red fruits and an herbaceous finish. I decided to pair it with a classic savory cheese bites that begin most French meals: gougères.
Gougères
Gougères are really just cheese puffs, but they sound so much more fancy in French, right? The traditional cheese used is Comté, but I didn't have any in my cheese drawer, so, I settled on Gruyère for this batch.
Ingredients
makes approximately 30
12 Tablespoons unsalted butter
1-1/2 cups water
2 cups flour
9 eggs
1-1/2 cups grated cheese plus more for sprinkling on top
Procedure
Preheat oven to 425 degrees Fahrenheit.
Bring butter and water to a boil in a large saucepan. Remove pan from heat and add flour all at once. Stir vigorously with a wooden spoon until mixture forms a thick dough and pulls away from sides of pan, approximately 3 minutes. Return pan to heat and cook, stirring constantly, until dough is lightly dried, about 2 minutes more.
Transfer dough to a bowl, and let cool for 5 minutes; using a wooden spoon, beat in 9 eggs, one at a time, making sure each egg is completely incorporated before adding the next. After the 8th egg addition, fold in the grated cheese. Add in the final egg and beat until the dough comes together; it will be thick, shiny, and smooth.
Scoop the dough onto a baking sheet. You can use two spoons or, as I did when I was in a rush for this second batch, I used a scoop. Place the balls at least 1-inch apart. Sprinkle more grated cheese over the top.
Place baking sheets in the oven. Bake at 425 degrees Fahrenheit until puffed and light brown, approximately 10 minutes. Reduce oven temperature to 350 degrees Fahrenheit , and continue to bake until well browned, approximately 15 minutes. Let cool slightly before serving.
These were perfect. Eggy and cheesy. Just what I wanted with a crisp glass of Rosé.
That's a wrap for my April #Winophiles offering for the Parisian bistro theme. The group will be back in May when Deanna of Agile Test Kitchen has us looking at Chardonnay ahead of Chardonnay Day on May 25th. Stay tuned!
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