The departement includes Bugey and the wines of Bugey. These are VDQS wines (Vins Délimité de Qualité Superieure) - a classification between full Appellation Controllee and VIns de Pays. As such there are restrictions on grape varieties used and planting and harvesting techniques - and the grapes must be grown in the designated region. White wines from Chardonnay, Roussette; Rosé wines from Gamay and Poulsard; Reds from Gamay, Pinot and Mondeuse; and sparkling wines from Chardonnay. Seldom seen in the UK.
Our Free Prize Draw this year is for a copy of Vicki Archer’s 
which is a wonderfully evocative celebration of France, especially Provence and Paris. Superbly illustrated it will delight anyone with a passion for France and things French.
The Chateau of Saint Jean-de-Beauregard (92 Hauts de Seine, Ile de France - 
Suddenly with the nights drawing in and the temperature dropping, the thought of a Soup Festival sounds really enticing.
Although not actually on a vineyard, the Hotel Restaurant Le Vinois at Caillac (46 Lot) to the west of Cahors at Caillac (46 Lot, Midi-Pyrenees) offers stylish accommodation surrounded by vines.
Locally produced Beef and Veal, capons (la poule noire de Barbezieux), snails, beans, chestnuts, goats cheese and truffles are just a few of the specialities available in the Charente departement.Saffron Festival in the Touraine
| February 16, 2008 |
A surprise to find Saffron being grown as far north as the southern Touraine, but the village of Preuilly-sur-Caise (37 Indre-et-Loire, Centre) celebrates this pricey spice with a Fete du Safran (16 Feb 2008) - fortunately held indoors at this time of year - where you can purchase saffron, and taste and buy saffron-infused products and/or try some special saffron recipes.
“The origins of saffron growing in southern Touraine are still shrouded in mystery. Today there are various theories of how it came about, including the practice being brought over by Arab armies in the 8th century and an original initiative by the monks at the local abbey. In any event, over the centuries the harvest of the precious Crocus sativus stigmas has become a veritable tradition in this southern part of Touraine . Every year, the one-day celebration that is Preuilly-sur-Claise Saffron Fair serves as a reminder of the fact. From 10 a .m. to 6 p.m. you can see the stalls bright with the magnificent purple colour of dried saffron, talk to the local producers about the best way of using the spice, and - why not - treat yourself to a sample of pure flavour? Remember, you only need a few stigmas to flavour a fish dish for example.”
The village lies in an attractive valley in the south of Touraine in the centre of a triangle between Tours, Poitiers and Chateauroux. There’s an interesting web site set up by a couple of Australians living in France which is worth exploring - Days on the Claise!
For more info see www.tourism-touraine.com
Over in Dijon (Cote d’Or, Burgundy) France’s leading micro-distiller Gabriel Boudier makes a Saffron Gin from a rediscovered French colonial recipe of eight natural botanicals.
Gabriel Boudier is a leading micro-distiller in Dijon France with a reputation for fine spirits since 1874. Saffron Gin is a unique recipe discovered in the archives of France’s colonial past when England and France both claimed India as their jewel and gin rich in exotic botanicals was the fashion. This handcrafted, small batch pot distilled gin is made from the finest natural botanicals, in addition to the Saffron which gives a delicately spicy character, the recipe has Juniper, Coriander, Lemon, Orange Peel, Angelica Seeds, Iris and Fennel, creating one of the most complex and memorable gins distilled today. Enjoy Saffron Gin on the rocks or with Tonic.
This exotic tipple is available from Arthur Rackham Emporia in Guildford and online.
UPDATE - the following additional info from Susan Walter at Days on the Claise:
I thought you might like to know that the Foire au Safran is one of those relatively recently revived ‘traditions’. Saffron hasn’t been grown commercially in the area for hundreds of years, but the local comité des fêtes thought it would be a fun theme to hang an annual event on. There are a few saffron growers, who take it very seriously and are keen to keep the tradition alive as far as possible, but it is acknowledged that it will never be more than a hobby for anyone. Bulbs are available for sale from one of the growers in the summer for anyone who wants to try them, and all the stall holders at the foire are very creative about introducing safran into their products. It’s a thoroughly enjoyable day and everyone is very relaxed and friendly. One of the hotels does a special saffron themed meal in the evening.
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