Food Directory

Food Home:- Drink: Wine: France: Burgundy: Cote d%27Or:

 

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• Antonin Guyon - Based in Savigny-les-Beaune, this 11.9 acre estate owns vineyard plots from Gevrey Chambertin to Santenay.
• Bouchard Père & Fils - The largest vineyard owner of premiers crus and grands crus in the region. Includes product descriptions, pictures, and company information. Owned by Clicquot, Inc.
• Chateau Corton-Andre - The Chateau de Corton-Andre is a symbol of tradition in Burgundy as the only Chateau in the Grands Crus of the Cote de Beaune.
• Chateau de La Tour - This Domaine is inside of the Clos de Vougeot in Burgundy. Site provides history of the Domaine, describes the appellations produced, discusses the 2000 vintage and has an email link to the Domaine.
• Château Gaunoux - The Gaunoux family has lived in the Côte d'Or since the 16th century.
• Domaine Anne Gros. - Vosne Romanee viticulter. Must correctly answer question to access multilingual site. Domaine history, appelations produced, contact information.
• Domaine Armand Rousseau - Located at Gevrey-Chambertin in Burgundy. Provides history, appelations, vintages and how to find the wine.
• Domaine Armelle et Bernard Rion - Multilingual site with information about the Vosne Romanee winery and its wines. Also contains information about truffles, dog breeding and the Confrerie of Burgundy Truffle.
• Domaine Chantal Lescure - Vineyards stretching from Chambolle-Musigny to Volnay, producing 16 appellations of reds and a single white. Includes product descriptions, vineyard information, and reviews.
• Domaine Claude & Catherine Maréchal - Created in 1981, with 10 hectares of vines spread throughout six communes of the Côte de Beaune. Descriptions of the estate, wines produced, and worldwide distributors.
• Domaine Comte Senard - Bi-lingual site for winegrower in Aloxe-Corton. Domaine history, information about wines produced, contact information, links to area hotels and restaurants. Online shop.
• Domaine Daniel Rion - Family-owned estate producing regional, village, Premier Cru and Grand Cru wines. Includes product descriptions, vineyard, and winemaking information. [May not work with all browsers.]
• Domaine Dubreuil Fontaine - - Wine-grower in Pernand-Vergelesse. Wine description, winemaking process.
• Domaine Georges Roumier - Winery in Chambolle-Musigny which initiated the practice of domaine bottling.
• Domaine Henri & Gilles Buisson - This 15 ha domain presents its red and white wines: Saint-Romain, Corton, Pommard, Volnay and others. Also offers houses to rent.
• Domaine Hervé de Lavoreille - A family estate of seven hectares located in the village of Santenay le Haut. Includes product descriptions, an estate history, an award list, and pictures.
• Domaine Jean Grivot - Vosne-Romanée based 15 hectare vineyard. Details of plots and wines, distribution and contact details.
• Domaine Jean-Claude Rateau - Ten hectare estate located in Beaune. Includes press reviews of wines, description of estate and vineyards, contact information.
• Domaine Laleure-Piot - Producer of Corton Charlemagne, Corton Bressandes, and Pernand-Vergelesse, located in Pernand-Vergelesses. Includes information about the estate and its wines [Flash required].
• Domaine Leflaive - Since 1717, the Leflaive family has been making wines in Puligny-Montrachet. Includes a history of the Domaine, the wines and the current-day vineyards. Contact information available.
• Domaine Meo-Camuzet - In Vosne Romanee in Burgundy, Domaine Meo-Camuzet invites you to discover its news, wine tasting's notes and its fine wines of terroirs: Richebourg, Clos de Vougeot, Corton and Nuits Saint Georges.
• Domaine Michel Morey-Coffinet et Fils - Winegrower in Chassagne Montrachet. Includes information about vineyards, wines, distributors; also contains photos.
• Domaine Michèle and Patrice Rion - Produces a range of reds and whites. Includes a product list, history, vintage descriptions, and vineyard information. Also makes the SARL Patrice Rion brand. [Flash required]
• Domaine Mongeard-Mugneret - The Vosne-Romanee based family cultivates approximately 25 hectares of vines spread out over 23 different appellations. Domaine news, appellations, distributors and contact information.
• Domaine Parent - This Pommard producer traces its roots back to Etienne Parent who in 1787 established a professional and friendly relationship with Thomas Jefferson, thus becoming the precursor in the export of Burgundy wines across the Atlantic Ocean.
• Domaine Prieur-Brunet - The estate covers more than 50 acres of vineyards located in the 6 principal wine villages of the Côte de Beaune.
• Domaine Trapet - In Gevrey-Chambertin, Domaine Trapet invites you to discover their fine wines.
• Domaine des Varoilles - Domaine des Varoilles in Gevrey Chambertin continues to cultivate vineyards that were originally planted in the 12th Century. Includes a history of the domaine and vineyards, reviews of their wines, tasting notes and contact information.
• La Pousse d'Or - Producer in Volnay in since the 12th Century. On line ordering for Volnays, Pommards, Cortons. Multilingual site.
• Mestre Pere et Fils - Multilingual site for Santenay winegrower. Information about the domaine and wines produced. On line contact information, maps.

Random Indian Recipes:-

• Sarson ka Saag
  Chop the sarson vegetable,palak, chillies and tomatoes and boil them in cooker for 10 min. Cool and grind coarsely. Add some makki ka aata and boil this without covering the pan until all the liquid dries up. In another pan heat ghee and add red chilly powder,garam masala powder,,haldi ,methi seeds and mustard seeds. Then add chopped onions, ginger, garlic and salt. Fry well and add above saag. Mix well and simmer for 2-3 min.
  
  
• Kadai Paneer
  Cut paneer and capsicum in long pieces. Make fine paste of onion, tomato, ginger and salt. Heat butter in a pan. Add bay leaf, cloves, cinnamon. Then add ground paste,red chilly powder and orange colour. Allow to cook on medium flame till oil seperates. Add paneer and capsicum pieces. Cook again for 4-5 min on low flame. When the capsicum are done remove from the flame. Kadai paneer is ready. Serve hot with naan or roti.
  
  
• 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 ...
  
  
• Pineapple Jam
  Remove skin and eyes of pineapple and grate it. Add sugar and saffron in pineapple pulp. Put on low flame to boil for 10 min. Lastly add elaichi powder and mix well. Pineapple jam is ready.
  
  
• Dal Fry
  Wash tur dal and soak in water for 30 min. and cook in a pressure cooker. Cut tomato,onion,ginger and garlic into fine pieces. In a pan heat oil and add mustard seeds,jeera and kadipatta. Then add red chilly and ...
  
  
• Dhondas
  Grate cucumber. remove seeds.take cucumber juice. Soak chana dal in water for 30 min. In a big pan take grated cucumber with juice and add soaked chana dal,coconut pieces,jeera powder,turmeric powder and salt.and keep to boil. In another pan take ghee and fry rawa for 4-5 min on low flame. then pour boiled cucumber water. Cook on low flame.then add ...
  
  
• Nimbu ka Meetha Aachar
  Wash lemons cleanly. Dry the lemons with a clean muslin cloth. Cut the lemons into 4 pieces. Apply salt and keep them in a jar. Place the jar in the sun for 4-5 days. Dry roast the whole masalas together. Grind them coarsely. Add the freshly ground masalas & crushed jaggery to the lemons. Keep the jar of lemons in the sun again for 4 days. Open the jar and ...
  
  
• Mango Milk Shake
  Remove the skin of mango and collect the pulp. In pulp add sugar and 1 cup of milk. Mix above ingredients in mixer to make fine pulp. Now add remaining milk and elaichi powder. Mix well and keep in refrigerator to cool. While serving you may add mango pieces to decorate.
  
  
• 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.
  
  
• Potato Burfi
  Boil potato and mash finely. Grate coconut. In a thick bottom pan mix mashed potato,coconut and sugar. Allow to cook on a low flame (appx. 45-50 min). When the mixture bacame thick remove from the gas. Add elaichi powder and mix well. Pour the mixture on greased platform. Roll out the mixture with roll pin to make 1 cm thick. Cut the pieces as shape as you want. Allow to cool.