Franck Besson Sparkling Rose Granit is a wine with a great story and we love having a great wine story to enjoy along with the glass of wine as we toast the month of September. Happy New Month!
We'll let the importer Oz Wines tell the tale.
"Franck's estate is located near the town of Jullié at the foothill of the Cru Juliénas and on the terroir of Beaujolais-Villages. Since 2010, the estate has transitioned to organic farming in order to be coherent with work in the vines and in the cellar. Revolted by the bad image affecting the appellation Beaujolais-Villages, Franck decided to innovate and produce Rosé and Blanc de Noir sparkling wines in order to prove the potential of the Gamay grapes on our granitic slopes. Elaborated with the traditional method, as they do in Champagne, his sparkling wines are aged 12 months on wooden racks in the estate in order to get the fineness of a great Champagne!"
Here's a wine buying lesson we can share. Always read the back label. This one was on a rack at a favorites shop where we have often found hidden treasures. The front was unassuming, the price was good, but the decision to buy was made when we saw the OZ Wines name on the back.
Always notice the importer. Ask your server to show you the back of the bottle every time you enjoy a wine. Soon you'll find a few importers whose tastes are in line with yours and you'll have another way to select wines from a shelf or a wine list. If you are in a place that is staffed with knowledgeable servers, you can always ask, "Do you have something from Oz Wines that you can recommend?" Of course, you can insert any importer you like into that question.
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Words: Penny & Ed Cherubino
Photos: ©2019 Penny & Ed Cherubino
, Nigella Lawson suggests substituting thin slices of fennel for the cucumber in a typical Greek salad.
” in which she reminds us that fennel is a member of the carrot family and, unless you have an old, tough bulb or want the petals to fall apart, there is no need to remove the core before you slice the bulb.
, the ancient Roman author famous for his sweeping encyclopedia, ‘Natural History,’ mentions fennel numerous times as a treatment for stomach ache, to care for the ‘stings of serpents,’ for uterus health and as a treatment for a bunch of other ancient Roman maladies.”
once proclaimed Florence fennel his favorite vegetable.”
. When we serve a fish topped with a breaded stuffing, there is fennel in that mixture. If there’s a piece of fennel that needs to be used, it may go in any soup from chicken to minestrone. Chopped fennel fronds often appear in his salads, stir fries, and stews.
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are among the ingredients in one bolognese sauce recipe we love!
for a spiced tea that contains fennel seed. Most of the time, we gently toast the seeds in a dry pan to bring out the maximum flavor before adding them, ground in a little 
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as you leave Indian restaurants. In that culture they are considered an aid in digestion after a big meal.