The heart and sole of Bordeaux cooking
Article Abstract:
Pomerol, France, vintner Georges Thienpont owns the Vieux Chateau Certan winery. He is known for his gourmet cuisine. His recipe for grilled duck hearts and filet of sole with mushrooms and shallots is detailed.
Publication Name: The Wine Spectator
Subject: Food and beverage industries
ISSN: 0193-497X
Year: 1992
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Tradition with a double twist
Article Abstract:
Chianti vintners Fabrizio and Giuliana Bianchi prefer the country food of Tuscany. Their recipes include fried zucchini, bean and spelt soup, pasta in wild mushroom sauce and a strawberry cream dessert.
Publication Name: The Wine Spectator
Subject: Food and beverage industries
ISSN: 0193-497X
Year: 1992
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Autumn repast from a Tuscan kitchen
Article Abstract:
Italian vintner Sergio Manetti's recipes include baked winter squash and onions, Tuscan bean soup and biscotti cookies. Manetti is a traditionalist in his winemaking and cooking style.
Publication Name: The Wine Spectator
Subject: Food and beverage industries
ISSN: 0193-497X
Year: 1992
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