{"id":368,"date":"2013-06-28T10:23:24","date_gmt":"2013-06-28T18:23:24","guid":{"rendered":"http:\/\/tracywongphoto.com\/travel\/?p=368"},"modified":"2014-06-14T07:54:59","modified_gmt":"2014-06-14T14:54:59","slug":"wine-and-food-at-a-french-winery","status":"publish","type":"post","link":"http:\/\/tracywongphoto.com\/travel\/2013\/06\/28-wine-and-food-at-a-french-winery\/","title":{"rendered":"Wine and food at a French Winery"},"content":{"rendered":"

What a beautiful place to end our journey in the French countryside!<\/h3>\n

On our last day of activities in the Gard department in France, we traveled to the winery Coste Longui\u00e8re<\/a> in Lezan for a taste of authentic French wine.<\/p>\n

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!<\/p>\n

\"Coste

\"Coste

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 Longui\u00e8re, while the kids played with the animals at the property.<\/p>\n

\"Vineyard

\"Kim

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

\"Duck

\"Wine

\"Bottles

\"Wine

\"Coste

\"Muscadence

\"Wine

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.<\/p>\n

\"Pork

\"Potatoes

\"chocolate

\"Jen

 <\/p>\n

Almond Financiers recipe:<\/h4>\n

>> Shared by Jen Musty of Batter Bakery<\/a> <<<\/p>\n

8 tbsp unsalted butter
\n1\/2 cup flour
\n1\/2 cup sugar
\n1\/2 cup light brown sugar
\n1\/2 tsp. kosher salt
\n4 egg whites
\n1\/2 cup finely ground almonds, plus 1\/2 cup finely chopped
\n2 tbsp chestnut flour
\n1 tsp baking powder
\n1 tbsp zest of lemon<\/p>\n

    \n
  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.<\/li>\n
  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.<\/li>\n
  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.<\/li>\n<\/ol>\n

    Jen then topped the financiers with cr\u00e8me fra\u00eeche, caramel sauce, and sliced almonds… Yum!<\/p>\n","protected":false},"excerpt":{"rendered":"

    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…<\/p>\n","protected":false},"author":1,"featured_media":373,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[32,31,17,22,27,33,26,13],"class_list":["post-368","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-europe","category-travel","tag-coste-longuiere","tag-dessert-recipe","tag-food-photography","tag-france","tag-french-winery","tag-lezan","tag-tracy-wong-photography","tag-travel-photography"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t