wbw
Wine Blogging Wednesday #25: Champagne Fleury
posted on 14 Sep 2006 by Guruman ::
4 comments
(Posted by Max: Maki is out of commission since her Powerbook's system disk went belly up yesterday.)
When Sam from Becks & Posh announced the Wine Blogging Wednesday #25 to be about Champagne, it gave me a reason to dig a bit through the cellar, where I found a long-forgotten bottle of a Champagne Fleury which must be almost 10 years old.
filed under
- blog ::
- drink ::
- food events ::
- wbw
My bento book
Related links
- Wine Blogging Wednesday #25: Champagne Fleury
- Sakekasu (sake lees) article and recipe in The Japan Times, plus amazake recipe
- Recipe: Glühwein, mulled wine for Christmas and wintertime (and a bit about Christmas markets in Europe)
- The sweet, cultured taste of Calpis
- Homemade Umeshu (plum wine) and Ume Hachimitsu Sour (ume honey-vinegar drink)
Newest posts
Explore Japan & more with me
- Maki's Kyoto destinations
- Maki's Tokyo shopping map
- Coming soon: Maki's maps of favorite places in Yokohama, and...Provence!?
Recommended
- 100 Japanese Foods To Try
- The essential Japanese ingredients
- Onigiri 2.0 (an easier way for beginners)
- Looking at different types of rice
- How to prepare and cook Japanese rice and sushi rice
- A guide to different types of tofu
- How to make tofu
- How to make fool-proof mayonnaise
- Tamagoyaki or Atsuyaki tamago (Japanese sweet omelette)
- The anatomy of a Japanese meal
- A Food Lover's Way of Exploring Provence
- Kyoto report series
Recently commented posts
- Japanese basics: dashi stock (66 comments)
- Japanese grocery stores in other places (9 comments)
- New potatoes with sweet-spicy miso (28 comments)
- The Edwardians and their food on BBC Four (2 comments)
- Monday photos: This little pig is not a guinea pig (41 comments)
- Japanese grocery stores in Europe (42 comments)
Popular Articles
Today's:
All time:
- Japanese Basics: How to make Japanese-style plain rice and sushi rice
- Basics: Cold soba noodles with dipping sauce
- Onigiri (Omusubi) revisited: An easier way to make Japanese rice balls, step by step
- Onigiri (rice balls)
- Homemade mayonnaise without tears (Basics)
- How to make tofu (Milking the Soy Bean, Part 2)
- Japanese beef curry (Curry Rice)
- Basics: Tamagoyaki or Atsuyaki Tamago, Japanese sweet omelette
- Japanese grocery stores in the United States and territories
- Chicken Karaage: Japanese Fried Chicken
- Japanese grocery store list
- Okonomiyaki, Osaka style
- 100 Japanese foods to try
- Instant ramen and cup noodles are very, very bad for you
- Looking at rice
Last viewed:
- How to cook bamboo shoots (takenoko)
- Basics: Japanese soy sauce - all you need to know (and then some)
- Monday photos: Winter in Provence
- A Marmite Valentine
- A recipe for katsudon, plus tonkatsu and pork in The Japan Times
- Answering some rice cooker questions
- Chicken Karaage: Japanese Fried Chicken
- Instant ramen and cup noodles are very, very bad for you



