Wine and food at a French Winery

Wine and food at a French Winery

What a beautiful place to end our journey in the French countryside!

On our last day of activities in the Gard department in France, we traveled to the winery Coste Longuière in Lezan for a taste of authentic French wine.

Operated by Patrick Repellin, the winery has been family-owned for 3 generations. We had a chance to roam around the gorgeous property for an afternoon with beautiful though chilly weather. After the tour and wine tasting, we stayed inside at the wine cave for a group dinner. Photos, more details, and recipe below!

Coste Longuière
Beautiful bridge and lake at Coste Longuière

Coste Longuière

Patrick gave us a tour of the vineyard and the wine cave converted from a barn, and explained the operations at his organic winery. The adults on the tour then got a tasting of 7 wines by Coste Longuière, while the kids played with the animals at the property.

Vineyard in early spring

Kim and Johanna at the vineyard

Is this a duck or goose? You tell me… it looks like a muscovy duck… Check out the Duck Tape t-shirt, how appropriate.

Duck tape t-shirt

Wine cave barn

Bottles of Coste Longuière wines

Wine aging in wooden barrels

Coste Longuière owner Patrick Repellin

Muscadence white wine

Wine tasting at Coste Longuière

Dinner was a delicious meal of pork tenderloin with lardons and dijon mustard sauce, with a side of roasted potatoes. We finished the meal with a chocolate cake with vanilla butter sauce and almond financiers.

Pork tenderloin with lardons and dijon mustard sauce

Potatoes at dinner

chocolate cake with vanilla butter sauce

Jen Musty prepping almond financiers

 

Almond Financiers recipe:

>> Shared by Jen Musty of Batter Bakery <<

8 tbsp unsalted butter
1/2 cup flour
1/2 cup sugar
1/2 cup light brown sugar
1/2 tsp. kosher salt
4 egg whites
1/2 cup finely ground almonds, plus 1/2 cup finely chopped
2 tbsp chestnut flour
1 tsp baking powder
1 tbsp zest of lemon

  1. Grease and flour 1 1/2 round financier molds or mini-muffin pans; set aside. Heat butter in a 2-qt saucepan over medium heat; cook, without stirring, until butter begins to brown, about 5 minutes. Pour through a fine strainer into a bowl; cool.
  2. Whisk sugars, salt, and egg whites in a bowl until smooth. Add flour, ground almonds, chopped almonds, and baking powder; stir until combined. Add browned butter; stir until smooth. Refrigerate for 1 hour.
  3. Heat oven to 350 degrees. Pour about 1 tsp. batter into each mold; sprinkle with chopped pistachios, and bake until golden brown, about 16 minutes.

Jen then topped the financiers with crème fraîche, caramel sauce, and sliced almonds… Yum!

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