Food Directory

Food Home:- Drink: Wine: France: Rh%c3%b4ne:

 

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• Cave Saint Désirat - Produces Saint Joseph and Condrieu under its own label and the Domaine Rochevine brand. Includes product descriptions along with company information and news.
• Cave de Tain L'Hermitage - Produces and sells five northern Rhône wines. Pages on soils, wine-making, wine range and news. [Flash required]
• Chateau Unang - Produces red, white, and rosé wines from the Côtes du Ventoux appellation. Contains product descriptions, vineyard information, and a company overview.
• Chateau d'Aqueria - Domain producing wines of Tavel, Lirac, Côtes du Rhône. Presentation of wines, of domain and its history, news. Tavel.
• Château La Borie - Producer of Côtes du Rhône and Côtes du Rhône Villages in Suze-la-Rousse. Contains information about the wines, vineyards, winemaking, and region.
• Château La Nerthe - Producer of Châteauneuf-du-Pape. Includes a history of the property and information about their winemaking philosophy.
• Château Mas Neuf - Costieres de Nimes estate. Includes information about the terroir and wine descriptions.
• Château Rayas, Château Fonsalette and Château des Tours - Offers Châteauneuf du Pape, Côtes du Rhône, Vacqueyras and Côtes du Rhône Village appellation red and white wines.
• Château Roubaud - Makes red, white, and rosé wines in the Costières de Nîmes appellation. Presents information about the winery, vineyard, and products.
• Château de Beaucastel - Producing Châteauneuf du Pape and Côtes du Rhône.
• Château de Marjolet - Côtes du Rhône estate. Presents vineyard and wines.
• Château de la Gardine - Châteauneuf-du-Pape producer. Includes pictures and contact information. More information available in French.
• Domaine Pélaquié - A winery producing fruity wines near Avignon, in the Côtes du Rhône region. News, seasons in the vineyard and ordering information.
• Domaine Saint-Préfert - Châteauneuf du Pape producer. Presents estate, methods and the 3 red and white cuvées. [Flash required]
• Domaine de Gressac - Organic producer since 1970, located in Verfeuil. Includes a description of the estate, news, and a FAQ about their viticulture and wines.
• Domaine de Marotte - Estate located in Carpentras. Presents wine production and guest house.
• Domaine de Tara - Produces Côtes du Ventoux and Côtes du Rhône. Describes the products, the estate, and the winemaking.
• Domaine de la Solitude - Discover red and white Châteauneuf-du-Pape and Côtes du Rhône appellations.
• Domaine du Colombier - Produces red, white, and rosé wines from the Côteaux de l'Ardèche. Includes product information, a company overview, and pictures of the domaine.
• Domaine du Vieux Chêne - Côtes du Rhône organic wines made from Grenache and other classic varietals of the region.
• Famille Bréchet - Producer of Château de Vaudieu at Châteauneuf-du-Pape, Domaine des Bosquets and Domaine La Jérôme at Gigondas and Château de la Coulerette at La Londe Les Maures.
• Guigal.com - E. Guigal is a well-known producer in the Rhone region. Contains information about their vineyards, wines, and the estate, along with press releases.
• La Châsse du Pape - Produces red, white, and rosé Côtes du Rhône. Includes product descriptions, recipes, winemaking information, and a company overview. [Flash required].
• Le Cellier de Marrenon - Cooperative producing Côtes du Luberon and Côtes du Ventoux. Read about their wines, their winemaking philosophy, and the region.
• Les Coteaux de Visan - Cooperative located in Visan, Provence.
• M. Chapoutier - Company based in the Rhône Valley is now making wine in areas as diverse as Banyuls, Roussillon, the Côteaux d'Aix and in Australia. Offers information on the various operations as well as the product line.
• Maison de la Clairette de Die - Official web site AOC Clairette de Die, fruity sparkling wine : winemakers addresses and tourism information.
• Moulin de la Gardette - Producer of Gigondas. History, vineyard and winemaking, information on wines.
• Paul Jaboulet Ainé - Offers a broad range of wines exclusively from the Rhône Valley.
• The Wines of Côtes du Rhône - Official site of the association. Includes news, events wines, producer directory, and area information. In French, English, Dutch, Danish, Japanese, and German.
• Vignobles Alain Jaume et Fils - Produces the estate Domaine Grand Veneur label, and the negociant Alan Jaume and Reserve Grand Veneur brands. Includes product descriptions, reviews, and a company overview.

Random Indian Recipes:-

• 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.
  
  
• 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 ...
  
  
• Lasun Chakli
  In a mixing bowl take rice flour,besan, dry lasun chatni,carom seeds,sesame seeds,sugar and salt. Heat two cups of water in a deep pan and add one tbsp of oil and bring it to boil. Add the flour mixture into the hot water. stir continuously on low flame. Cook till the mixture gets a dough consistency. Remove from the heat. cover and allow to cool for ten minutes. Heat sufficient oil in a kadai. Knead the dough finely. Put a portion of ...
  
  
• Gobi Manchurian
  Boil 2 cups of water and add 1/2 tsp salt and cook cauliflower florets for about 5-6 min.drain it and keep aside. In another bowl make a batter of half cornflour,maida,half portion of the ginger garlic paste,red chilly powder,ajinomoto and salt. Dip the florets one by one in batter and deep fry in a hot oil till golden and keep aside. In another kadai take ...
  
  
• 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.
  
  
• 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.
  
  
• Apple Kheer
  In a cup of warm milk mix the cornflour finely. In a another pan take milk,cornflour milk and sugar. Allow to boil on low flame for 20 min. Peel and grate the apples. Add immediately into boiling milk. Allow to cook for 4-5 min on low flame. Lastly add elaichi powder. Remove from heat. Garnish with kaju badam pista pieces. Apple kheer is ready to serve.
  
  
• 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.
  
  
• Smoke Chicken
  First clean the chicken and apply ginger garlic paste,curd,salt and red colour and keep aside for 1 hour. After one hour in a pan take 2 tbsp oil and fry onion for 4-5 min. Add red chilly powder,turmeric powder and fry for one min. Now pour marinated chicken in pan and allow to cook. When oil started to seperate from the mixture add garam masala powder. Burn koyla on gas. When koyla burn fully put this koyla in ...
  
  
• 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.