St.-Emilion (SANT I-mill-e-yawn)

Name sometimes used in the Cognac region for the grape ugni blanc, and also known as trebbiano Toscano. Today, St. Emilion grapes (i.e. ugni blanc) are no longer grown in the town St.-Emilion in Bordeaux where merlot and cabernet franc are the reigning varieties.

In the South African bread, mosbolletjies, which of the following is an important ingredient?

A. A mixture of grape juice, skins, seeds and stems

B. Minced leaves from muscat vines

C. Indigenous South African cereals soaked in Vin de Constance

D. A pint of traditional South African beer

The brioche-like, buttery South African bread, mosbolletjies (pronounced mos-bol-eh-kis) is leavened with fermenting must— a mixture of grape juice, skins, seeds, and stems. French Huguenot immigrants settled in Western Cape in the late 1600s and began cultivating grapes. The loaves are often flavored with anise and are typically served with butter and a jam called moskonfyt, also made from must.

Merroir

A play on words, merroir combines the idea of terroir with mer–the French word for sea. Oysters, for example, grow in many different merroirs. As such, the flavor of any given type of oyster is… Continue reading

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