Food Directory
Food Home:- Drink: Wine: France: Champagne:
- Bobler/Bubbles - Weblog. Description of how and where grapes for champagne are grown, how the wine is made. [English and Danish]
- Canard-Duchêne - The Champagne house of Victor Canard and Léonie Duchêne, founded after their marriage in 1868, still stands in the ancestral village of Ludes.
- Champagne Alfred Gratien - Producing champagnes since 1864. One of the very few houses still using oak casks for fermentation.
- Champagne Ayala - Founded in 1850, Ayala is one of the few Grandes Marques still independently owned.
- Champagne Bollinger - An independent house producing a range of non-vintage, vintage, and premium cuvees. Includes product descriptions, a company history, and production information. [Flash required]
- Champagne Bonnaire - Share Jean-Louis Bonnaire's passion for Champagne and accompany him on a tour of his property.
- Champagne Cattier - Family-owned vineyards in Champagne since 1763.
- Champagne Charles Ellner - Established at the beginning of the 20th century, and registered as wine merchants and vinifiers in 1972.
- Champagne Fabrice Payelle - Champagne producer for three generations in Ambonnay.
- Champagne G. Tribaut - Family Champagne house owning 12 hectares in Hautvillers.
- Champagne G.H. Mumm & Cie - Large producer owned by Pernod Ricard. Includes product descriptions along with information about the region, vineyards, vinification, and visiting the property.
- Champagne Gardet - The family's vineyards are spread over seven hectares in the Premier Cru areas of Chigny les Roses, Ludes and Rilly la Montagne.
- Champagne Gosset - Producers of quality Champagne since 1584.
- Champagne Guy Charbaut - Information about this Champagne house in Mareuil-sur-Ay, their products, and the meals and accommodations offered.
- Champagne Hennequin Père & Fils - Small 2 hectares vineyard, located in Venteuil (Marne Valley). Family photo gallery.
- Champagne Krug - Produces vintage and non-vintage cuvees. Includes product descriptions, a company history, and winemaking philosophy. [Flash required]
- Champagne Lanson - Founded in 1760. Includes product descriptions, a company history, pictures of the cellars, and news.
- Champagne Larmandier-Bernier - Côte des Blancs producer. Philosophy, wine range, press reviews.
- Champagne Laurent-Perrier - Founded in 1812, this house produces the cuvée Grand Siècle. Includes descriptions of the vineyards and products.
- Champagne Leclerc-Briant - Owns 30 hectares of vineyards scattered over five famous communes between Reims and the Marne Valley.
- Champagne Lenoble - The House's own vineyards covers 18 hectares and supplies 50% of its grape requirements.
- Champagne Louis Dousset - Site features information about the region, the Champagne-making process, tasting tips and an online shop.
- Champagne Nicolas Feuillatte - More than 5000 well-established growers contribute to the making of the Champagnes of this famous co-operative.
- Champagne Perrier-Jouët - The prestigious Epernay-based producer, famous for its Cuvée Belle Epoque, Flower Bottle Champagne.
- Champagne Philipponnat - Vineyards are located in the villages of Mareuil, Avenay, Mutigny and Ay. Produces Champagnes in which Pinot Noir grapes predominate.
- Champagne Pol Roger - Features news, wines, and press.
- Champagne Raymond Boulard - Small, family-owned grower and producer since 1792. Includes product descriptions and a company profile, with additional information in French.
- Champagne Roederer - Produces the premium Cristal cuvee, along with vintage and non-vintage bottlings. Includes descriptions of the products, vineyards, production, and company. [Flash required]
- Champagne Roger Pouillon et Fils - Family Champagne house founded in 1947 at Mareuil sur Aÿin. Discover the history, vineyards, cellars, and cuvées.
- Champagne Tarlant - Winegrowers since 1687. Presents terroir, history, cuvees and champagne making methods.
- Champagne Varnier-Fanniere - Small producer of Grand Cru blanc de blancs, along with rosé, in Avize. Contains product descriptions, a company history, and information about the region.
- Champagne Veuve Maurice Lepitre - Premier cru vineyard founded in 1905 in Rilly La Montagne. Briefly describes the company and products.
- Champagne Vve. Fourny & Fils - Small house with quality Champagnes from Vertus, on the Côte des Blancs.
- Henri Abelé - This Reims located house presents all of their cuvees.
- Moët & Chandon - Visit the cellars of the world's largest Champagne house, and discover the perfect gift or toast for that special occasion.
- Pommery - Produces brut, rosé and vintage champagne. Sections on vineyard, expertise and technical specifications. [Flash required].
- Veuve A. Devaux - Producer from the Côte des Bar. History and range of wines. [Requires Flash]
- Veuve Cliquot - Producer since 1772. Includes product descriptions, a company history, profile of the owner, and harvest information.
Random Indian Recipes:-
- Phodnicha Bhat
Chop onion,green chilly and coriander leaves finely. In a pan heat oil and add mustard seeds. When it starts to splutter add finely chopped green chilly and kadipatta. Now add finely chopped onion and fry for 2-3 min till transperent. Add asafoetida and turmeric powder. Now add cooked rice with salt. Mix finely and... - 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. - 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 ... - Aamras
Soak alphonso mangoes in water for 1 hour. After 1 hour press mangoes by fingers lightly. Remove the tip and skin of mangoes. Press and take out the pulp into a bowl. With the help of milk take out all the remaining pulp of the seeds. Mix both in the blender and blend till smooth. Add sugar and elaichi powder. Enjoy with hot puris. - 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. - Samosa
Boil potatoes and green peas. Chop onion and coriander leaves. Heat 2-3 tbsp oil and mix in maida and make smooth dough adding salt and warm water. Keep aside for 30 min. In a pan heat 1 tbsp oil and add mustard seeds and cumin seeds. when they started to crackle add onion and kadipatta and fry for 2-3 min. Now add ginger garlic paste and again fry for 2-3 min. Add dhania jeera powder,turmeric powder and salt. Lastly add mashed potatoes, ... - 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. - Vanila Ice Cream
Take 2 3/4 cup of milk in a pan add sugar and keep boiling. Add chinagrass and cornflour in cold 1/4 cup of milk and mix well. Add in hot milk stir and cook on low flame (cook untill thick). Remove from the heat and allow to cool. Add vanila essence and fresh cream.mix in mixture. Pour the mixture in aluminium tin and keep to set in refrigerator. When it will half set again mix in mixture and keep in refrigerator to set. - Bangda Fish Curry
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First wash chicken mince and drain. In a big dish take chicken mince, green chilly-ginger-garlic paste,finely chopped onion and coriander leaves. Mix well and add salt. Mix again and make small balls. Refrigerate for an hour. Heat oil in kadai and fry the kababs in hot oil on low flame till golden brown. Serve hot with tomato ketchup.