Food Directory

Food Home:- Drink: Wine: France: Bordeaux: M%C3%A9doc:

 

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• Brane Cantenac - Margaux estate. Presents vineyards, harvest, cellar, wines. [Flash required].
• Chateau Bernadotte - Brief description of this Haut-Médoc Cru Bourgeois, including a list of grape varieties, history, and contact information.
• Chateau Durfort Vivens - Information and news on this estate located in Margaux. [Flash required].
• Chateau Larose Trintaudon - Haut-Médoc. Includes history, vintages, and news.
• Chateau Soudars - Haut-Médoc estate located north of Saint-Estephe. Includes descriptions of the winery and the vineyards. [Flash required]
• Château Beaumont - A Cru Bourgeois. Includes an extensive property history, along with descriptions of the wines, château, and vineyards.
• Château Beychevelle - A magnificent estate with a rich and varied history.
• Château Boyd-Cantenac - Margaux classified growth. Presents history, production methods, technical data and information on vintages.
• Château Brillette - Cru Bourgeois in Moulis en Médoc. Contains product information, a description of production methods, winemaker notes, excerpts of reviews, and a property history.
• Château Cantenac-Brown - Margaux third growth that also produces Château Canuet and Château Brown Lamartine. Includes a property history and description, along with detailed product descriptions. [Flash required]
• Château Carcanieux - A cru bourgeois located in the north of Médoc. History, location and information on the 40 hectares vineyard.
• Château Castera - Médoc cru bourgeois, Includes news, vintages, and vinification.
• Château Chasse-Spleen - Praised by poets Baudelaire and Lord Byron, the products of this Third Growth Grand Cru are among the Medoc's most famous.
• Château Citran - A Cru Bourgeois in the Haut-Medoc appellation, with a history that goes back much further than the 1855 classification. Vineyards encompass 90 hectares.
• Château Cos d'Estournel - One of only two second growths in Saint-Estèphe. Includes product details, a history of the property, vineyard descriptions, and information about their museum.
• Château Deyrem Valentin - Margaux producer : history, the wines, news.
• Château Ducru-Beaucaillou - The owner talks about vintage 2004 [requires Flash]. Text available in PDF format.
• Château Ferriere - With an eight hectare vineyard, this winery is the Medoc's smallest Cru Classé.
• Château Haut Bages Libéral - Fifth classified growth of Pauillac, located next to Château Latour. Libéral is the name of the family who built up this property during the 18th century.
• Château La Gurgue - A cru Bourgeois in Margaux, with 10 hectares of vineyards. Contains product information, reviews, and a property history.
• Château Labégorce - Margaux. Features history, harvest notes, vinification, and vintages.
• Château Lafite-Rothschild - Classified among the premier crus. Includes history, wines, and vineyard information.
• Château Lafon-Rochet - One of the five Grands Crus Classés in the appellation of St. Estèphe.
• Château Lagrange - Production methods, whether in the vineyards or in the cellars, combine tradition and modern methods.
• Château Latour - Producers of Bordeaux.
• Château Laulan Ducos - Jau-Dignac-et-Loirac Médoc. Features vintages, property information, awards, and contacts.
• Château Les Ormes de Pez - Some very old elm trees gave their name to this property, which dates back to the 18th century.
• Château Listran - Located close to Jau-Dignac-et-Loirac, with twenty hectares of vineyards. Wine and vintage description, location map, price list.
• Château Lynch-Bages - Located just outside the city of Pauillac, overlooking the Gironde estuary, on one of the most beautiful gravelly outcrops in the appellation.
• Château Léoville Poyferré - Saint-Julien second growth. Presents domain history, terroir and production methods.
• Château Malescot St.-Exupéry - Margaux estate. Presents history, terroir and wines [Flash required].
• Château Margaux - Classified among the premier crus, with the unique privilege in Bordeaux of bearing the name of its appellation d'origine.
• Château Maucaillou - Moulis. Includes history, wines, and contacts.
• Château Montrose - Saint-Estèphe second growth. Features history and wines.
• Château Moulin à Vent - Producer in Moulis en Médoc. Includes product information, vineyard details, and pictures. [Flash required]
• Château Méric - Médoc cru bourgeois. Features online ordering, vineyard information, and an award list.
• Château Noaillac - Médoc cru bourgeois. Includes vintages, history, visiting hours, and location.
• Château Palmer - Margaux third growth. Includes information about the estate, vineyards, winemaking, and wines, including tasting notes for many vintages.
• Château Paloumey - Produces Chateau Paloumey in the Haut-Medoc, Chateau La Garricq in Moulis-en Medoc, and Chateau La Bessane in Margaux. Contains information about the wines, vineyards, and vinification along with reviews and an award list.
• Château Pichon Longueville Comtesse de Lalande - Owns eleven hectares of vines within the commune of Saint-Julien, which accounts for the wine's elegant and supple character.
• Château Pichon-Longueville - Located between Saint-Julien and Pauillac, covering 60 hectares along the "Route des Châteaux". [Flash required.]
• Château Pontet-Canet - One of the biggest wine estates in the Médoc, created in 1750.
• Château Pouget - Fourth cru classé Margaux. Features history, wines, and contact information.
• Château Preuillac - Owned by the wine merchant firm Yvon Mau. Médoc cru bourgeois. Features wines and company information.
• Château Rousseau de Sipian - Recently reconstituted 9 hectares vineyard. Photos of the restored château and list of wines.
• Château Siran - Margaux. Features history, wine making technology, vintages, and news.
• Château Talbot - Classified growth of Saint-Julien. Includes technical notes, gallery, press, and contacts.
• Château d'Agassac - A cru bourgeois in the Haut-Médoc, near Ludon. The vineyards cover 38 hectares.
• Château d'Issan - Tradition has it that, in the Middle Ages, Issan wines were served at the wedding of Eleanor of Aquitaine and Henry Plantagenet.
• Châteaux Langoa & Léoville Barton - Presents these two Saint-Julien second growths. History, vine, tasting notes.
• Châteaux Management Group - Provides wine tours to and information on Château Meyre, a Cru Bourgeois in the Haut-Medoc. Also touring to other Bordeaux properties.
• Compagnie Vinicole Edmond de Rothschild - Owns Chateau Clarke, Chateau Malmaison, and Chateau Peyre-Lebade. Contains information about each estate, a virtual tour, a downloadable newsletter, and online ordering.
• Domaine Cuvelier - Two estates run by one family. Château Léoville Poyferré in St. Julien, a 2nd Cru Classé and Chateau Le Crock, a St. Estèphe Cru Bourgeois.
• Domaines Bouteiller - Presents Haut-Medoc Château Lanessan, Lachesnaye and Sainte Gemme. Also horse museum.
• Michel Lynch - Wines personally endorsed by Jean-Michel Cazes, owner of Château Lynch-Bages.
• Médoc Wines - Official guide with a directory of châteaux, region history, appellations, crus and classifications, and news.
• Saransot Dupré - Listrac-Médoc cru bourgeois. Presents the estate and wine.
• Vignobles Marie-Laure Lurton - Presents three Médoc estates including Château Duplessis (Moulis). Sections on history, technical information and tasting notes. [Flash required.]

Random Indian Recipes:-

• Balushai
  Make the syrup of 2 string consistency and add rose essence and lemon juice. In a plate sieve flour and baking soda together and keep aside. In a big plate take curd,2 tsp sugar and 1&1/2 cup ghee and beat finely for 4-5 min. Now add maida and soda. Knead the dough smoothly. Use curd if necessary.(no water) Make small balls off the whole dough and press them a bit. Make thumb impression in center. Cover with a damp cloth and keep aside for 10 min. Heat ghee in a pan and fry balushai on a ...
  
  
• Bhakarwadi
  In a dish take maida,1 cup besan and add salt . Knead hard dough with 2 tbsp oil and a little water. Cover with a moist cloth. Roast coconut,sesame and khuskhus seeds lightly. In a mixer take sesame,khuskhus,grated coconut and Fennel seeds. Run a mixie for a minute. In a dish take roasted 1 tbsp besan, ground paste,ginger garlic paste,red chilly powder, garam masala powder,cumin powder,coriander powder,asafoetida, sugar and salt. Mix well and add 2 tsp water. Take a midium size ...
  
  
• Medu Vada
  Soak urd dal in water for at least 5 hours and grind it without water. Add salt,black pepper powder and beat well to make it light and fluffy. Add chopped coriander leaves,curry leaves and green chilly pieces. Heat oil and Shape the daal mixture into flat rounds and make a hole in the center. Add little rice flour if shape is not forming. Fry first over high heat and then over lower heat till golden brown. Remove the vada out of oil and drain on absorbent paper. Serve hot with green chutney or sambar.
  
  
• Satyanarayana Prasad
  Clean rava and fry in hot ghee till light brown on slow flame. In another pan mix milk and water and keep to boil. Pour the milk mixture on fried rava. Make pieces of kaju and almond. Chop the banana into small pieces. When rava cook add sugar and cover the pan. Add kismis,kaju,almond and banana pieces. Mix well and cover the pan for 2-3 min. Lastly add elaichi powder. Prasad is ready.
  
  
• Prawns Pickle
  Clean and wash prawns neatly. Drain water completely. Marinate with Salt,turmeric powder and ginger garlic paste for 30 min. In a pan heat oil and add hing and red chilly powder. Fry for 2 min. Now add methi powder and marinated prawns. Fry again for 2-3 min. Lastly...
  
  
• Puranpoli
  In a big bowl take maida,oil,salt and turmeric powder. Mix well and add enough water to make soft dough. Keep aside for 30 min. In a pan boil dal till soft. Remove extra water and add ...
  
  
• Baingan ka Bharta
  Preheat the oven to 350 degrees. Place eggplant in pan, cover with foil. Roast until eggplant is soft. After eggplant cools, peel and chop coarsely. Chop onion, green chilly and coriander leaves. In a big bowl mix all ingredients and serve immediately.
  
  
• Mutton Cutlet
  Wash kheema and pressure Cook without water,by adding half portion of chopped onion, ginger garlic paste and garam masala powder. In a pan heat 1 cup of oil and add another half portion of ginger garlic paste,onion and green chilly. Fry for a minute and then add the cooked kheema,boiled potatoes green peas,red chilli powder,turmeric powder, garam masala powder, pepper powder,cumin powder,lime juice and salt. Cook on low flame for about 20 min or ...
  
  
• Paanipuri ki puri
  In a big bowl take maida,rava,salt and 2 tbsp oil and knead a dough using little water. The dough should be hard. Cover the bowl and put in a refrigerator for 2 hrs. After 2 hrs make small balls and roll out small puris very thinly. You may roll out big thin chapati and then cut small puris with...
  
  
• Mango Sasav
  Wash,peel and cube mangoes. Dry roast 1/2 tsp mustard seeds in a pan till they crackle. Add to the coconut and grind fine paste along with jeera,turmeric powder,red chilly powder and peppercorns. Heat oil and add 1/2 tsp mustard seeds and allow to crackle. Now pour the grind paste. Add jaggery,tamarind pulp,salt,mango pieces and 1 cup of water. Bring to a boil and simmer till all the water dries out. Add more jaggery if necessary. Serve hot with rice.