Burgundy Maid

Good Wine, Good Food = Good Dinner

2008-05-20T09:05:41+01:00

In my time on the boats I learnt a lot about wines, not just how they tasted but how to match a good wine with a good meal or a wonderful cheese. I learnt what the best temperatures for storing and serving wines were, how to tell a bad bottle. There is so much to learn and I am going to give you a rundown.

We all know our favourite wines be it red or white and we all know that all good wines get better with age and therefore you have to store them. You cannot just bung it in the cupboard and hope to get it out in a year or so and hope it will be ready to drink. No you have to store it properly.

There are three factors to take into consideration: Light, temperature and humidity.

The area must be dark because sunlight will affect the wine by causing degredation of otherwise stable organic compounds. These compounds affect the taste and aroma of the wine.

The only reasons humidity is a factor in wine storage is the use of cork seals and the fact that they must be kept reasonably moist otherwise you end up with a very nasty corked wine! Also beacuse of ullage if you have a dry cork then you have more ullage.

The most important factor for storing and ageing a good wine is the temperature. The best temperature for storing wine is 55°F with a fluctuation of plus or minus 1°. This is deemed to be the "ideal" temperature from the French as they store their wine in the cave which is underground and is generally at the temperature of 13°c which is the equivalent of 55°F. Being the kings of wine everybody seems to follow in their footsteps.

Serving temperatures for wine can also affect the taste. A wine that is either too warm or too cold is not enjoyable. White wine is generally served chilled and Red wine at room temperature. Some people like to slightly chill a Red but this is more down to personal preference, it is not "the done thing" normally!

Generally White wines should be served at 13°c to 15°c and Red from 17°c to 18°c there is not much leverage in the Red because too warm and it will taste too acoholic and it will not be a pleasure to drink.

Once upon a time there was a general rule of Red wine for red meat and White wine for white meat but as our eating habits have changed it gets harder to match the wine with the food. There are many things to take into consideration the smell, the taste, the depth (meaning heavy or light).
As an example I have written one of our Menus from the boat and the wine served

Entrée

Salade Coquilles St Jaques

Plat principale

Boeuf Bourgignonne, Pomme de Terres Sautée, Asperge et Carotte Purée

Fromage

Epoisse et Comte

Desert

Moelleux aux Chocolat, Creme Anglaise

With this menu we would serve a selection of wine, for the starter a White wine as it is a fish course generally this would be a very light and not not overpowering wine , with a gentle taste of soft fruits to complement the salad. We served Auxey Duresses.

For the main course we would serve a well known Burgundy Pinot Noir as this is used in the sauce, you would serve this just for complementry reasons.

With the cheese you would serve another one of each as White complements the Comte but you must be careful to choose a very understated wine as the Comte has such a light taste as well you do not want to lose it. The Epoisse on the other hand has such a strong taste that not much can hide it, this cheese smells as strong as it tastes it is actually not allowed on public transport because it smells so bad! But apparently its the king of kings in the cheese world it is always served with Geverey Chambertin because that is how Napolean is said to have enjoyed it.

The dersert would be best enjoyed with a very fruity red wine which would complement the chocolate.

WHITE WINE AND FOOD MATCHES

Chardonnay: seafood with butter sauce, chicken, pasta with cream sauce, veal, turkey, ham, Emmenthal, Gruyeres, Port-Salut

Riesling: mild cheese, clams, mussels, Asian dishes, sashimi, ham, pork, lobster Newberg, Tandoori chicken, Coquilles St Jacques

Sauvignon Blanc: oysters, grilled or poached salmon, seafood salad, Irish stew, ham, chevre, goat cheese and strongly flavored cheeses, asparagus quiche

Gewurztraminer: spicy dishes, Thai food, curry, smoked salmon, pork and sauerkraut, Muenster, spiced/peppered cheeses, onion tart
RED WINE AND FOOD MATCHES

Cabernet Sauvignon: duck, spicy beef, pate, rabbit, roasts, spicy poultry, cheddar, blue cheese, sausage, kidneys

Pinot Noir: braised chicken, cold duck, rabbit, charcuterie, partridge, roasted turkey, roasted beef, lamb, veal, truffles, Gruyeres

Merlot: braised chicken, cold duck, roasted turkey, roasted beef, lamb, veal, stew, liver, venison, meat casseroles

Shiraz: braised chicken, chili, goose, meat stew, peppercorn steak, barbequed meat, spicy meats, garlic casserole, ratatouille

I hope this all helps you have many wonderful dinners.

Keeping flowers fresh!

2008-05-16T10:44:47+01:00

Last year when working on the boats I tried everything to make my lovely bouquets last the week through and then finally halfway through th season I fell upon a few ways of helping them and I am now going to share them with you!

First of all fill a vase (big enough to allow around three to four inches of space from the water to top of vase) with cold water, ice and the sachet of powder that always comes with flowers (if possible get extra you will need them!).

Before putting the flowers into the water make sure you cut the stems.

Every morning put ice into the water to "wake them up", every other day change the water cut the stems and add more powder. The flowers should last atleast a week if you follow these instructions if not even longer!

For roses you should use tepid water they do not like cold water, so follow these instruction without using ice or cold water.

I had to keep my flowers going so I could use them for decorating tables and this was at the end of one week so I do not know how long they will actually last if you do this for longer.

If you have any questions contact me.

Italian night at the MJC

2008-04-17T19:53:56+01:00

The MJC in Venarey Les Laumes hosted an Italian Night and asked me to decorte the tables and hall in Italian colours.

I folded napkins as Gondolas and Roses, I hung streamers and balloons in the colours of the flags. On every table I placed little cards with interesting facts and proverbs in Italian and French. I also hung an Italian flag at the bar.

I did not go over board, just enough to give the hall a party feel!

If you want to know more about the MJC check out their website, and here is a map below for the MJC in Venarey.
Location map:

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Napkin folding lesson at the MJC

2008-04-10T09:05:59+01:00

I held a Napkin Folding class at the MJC in Venarey Les Laumes on Tuesday 15th April and it went very well indeed, the children who came were possibly aged between 11 - 15 years old and they really enjoyed themselves.

We made animal napkins (cats, rabbits, bulls) folded shirt napkins, and soup dolly's they thought it very interesting and enjoyed decorating them!

The children also decorated Napkin rings; these were either cut from a template or were pieces of kitchen roll tube, with anything they could find, foam shapes, stickers, old confetti, it was messy and fun.

In all we were there about an hour, I was amazed at how children of this age group were really interested in what I was doing but they got stuck in and really had fun.

See map below for directions to the MJC

Agrandir le plan

Cleaning tips for the bathroom

2008-04-07T16:53:41+01:00

Here are some quick tips and ideas on cleaning the bathroom to make sure it looks tidy and sparkles.

Mirrors:
For the mirrors it is best to use a cloth that is soft and lint free that way you do not leave "bits" everywhere.

You should use a product that contains vinegar or vinegar itself, never water as this is more likely to streak. Do not clean in circles as this leaves streaks as well. Go either from side to side or up and down.

Taps and shower heads:
These are similar to mirrors you should use soft cloths and vinegar based products and should really buff them after cleaning with a dry soft cloth.

If you have a problem with lime scale (in France called Calcaire) you can try a home remedy of flat coca cola, white vinegar or you can buy anti-cal in the shops (be careful this stuff really stings the eyes and nose).

Toilets:
Do not use bleach on your toilet funnily enough it streaks! Pour flat coca cola down it then leave for a while then use your normal cleaner and brush well, voila lime scale gone.

To clean round the back in those nasty nooks and crannies use an old toothbrush with the cleaner she that dirt come away!

Tiles:
For the tiles in the shower that always seem to have water marks on them and inbedded grime in the grouting I tend to favour really tough cleaning agents like Cillit Bang with anti cal in them, I use one old flannel to clean, then run the shower over them and then use an old towel to dry them down this is really important or you get the same problem again.

If the grouting continues to be a problem reach for bleach and water very very watered down and a toothbrush, then again rinse off.

Napkin folding and table decoration

2008-04-07T16:47:03+01:00

The art of table decoration has a history that goes back at least 400 years.

From the tables of royalty and nobility to the poor, setting a table for a meal takes pride, time and dedication.

We are not just talking about putting the cutlery, plates, glasses and condiments on the table; but a setting that can turn a simple meal into a banquet.

In the Middle Ages, tablecloths nearly reached the floor and served both as tablecloths and napkins.

The guests simply used the overhanging cloth to wipe their hands and mouth. Since forks had not yet been invented, a bowl of water was passed around between each course so diners could wash their hands.

Today, the fingerbowl is the only reminder of that custom.

The Italians turned napkin folding into an art form that persists today. Imagine sitting down to a meal with a napkin folded into a crown, a swan, a fan, a bird of paradise, a tulip or a shirt front.

There are napkins for formal dinner parties, buffets, weddings, children’s parties, as wine bottle coasters and to disguise a plant pot; each giving the table a special feel and ambience.

Depending on the material used to fold your napkin it will define the type of result achieved.

Linen is noted for its elegance, cotton for durability, synthetics for easy care and paper for practicality, therefore each responds differently to being folded.

Helpful laundry tips

2008-04-07T16:40:40+01:00

Here are some useful tips on getting stubborn stains out of your laundry.

Bedding:
Not really in the vain of actually washing them, but for a nice look try to iron as much of it as possible. To put a nicely ironed set of bedding on a bed is bliss and if ironed in half it is easier to get the duvet exactly straight on the bed.

Laundry towels:
Mainly for white towels, wash once every so often with a couple of bleach tablets (you can get them in a small pot with about 50 in them) to make them come up nice again.

All towels you should never wash with fabric conditioner it takes the fluffiness out (strange but true!) this mainly goes for new ones, old ones it doesn't work any more as the damage is done!

Stains:
For alcoholic beverages, soft drinks and wine you should sponge off with cold water. On a stain that has dried, soak in cold water. Then wash in warm water using soap or detergent.

Ballpoint pen, you should place a paper towel underneath the stained area and sponge with denatured alcohol. Each time you apply more alcohol, move the stain to a clean part of the paper towel. Then launder using bleach if the affected fabric is white.

Berries and other fruits, fruit juices, Sprinkle immediately with salt to absorb the liquid. Apply white vinegar to the stain before laundering.

Candle wax, Rub wax with anice cube until hard, then scrape off with a blunt knife. Or, place paper towels under and over the fabric and press with a warm iron. Change the paper towels frequently until all the wax has been absorbed by the towels.

Catsup, tomato sauce, Soak in warm water and liquid detergent, then launder using bleach if possible.
Chewing gum, Rub with an ice cube, then scrape off with a blunt knife.

Chocolate, coffee, tea, Sponge with cleaning fluid. Let the fabric dry, then launder using bleach if possible.

Ink, Pour water through the fabric until the water runs clear. Then apply detergent and white vinegar. Rinse well.

Lipstick and other cosmetics, Rub the stain with detergent dissolved in lukewarm water, then launder.

Mildew, launder, then dry in the sunlight.

Milk, Cream, Ice cream, Butter, Soak immediately in cold water, then rinse thoroughly. Launder.

Mustard, soak in cold water and detergent or a soaking product, then launder.

Pencil, Erase with a soft eraser. Work detergent into any remaining stain. Then launder.

Protein such as egg, meat, meat juice, gravy, blood, soak in cold water. If the stain is still visible, sponge with cleaning fluid. Allow to dry before laundering.

Scorch, Sponge with hydrogen pyroxide or ammonia. Rinse well and launder.

Vomit, Soak in a salt water solution (one quarter cup salt to one quart water). Launder.

Chèques Emploi Services Universel

2008-04-07T13:33:16+01:00

The Chèques d'Emploi works that the employer goes into their bank and asks for a demande d'adhésion au chèque emploi service universel bancaire (quite a mouthful I know!).

This is just a simple form that they fill in and return to the bank. They will then be issued with a special cheque book called CESU cheque book which they then use to pay the employee.

They write out the cheque and give the top copy to the employee to pay into their account, the employer sends the copy underneath to the CESU office where the employees tax contributions are worked out.

The other copy the employer keeps for their records.

The employee will receive a pay slip from the CESU office, which they need to prove their income to the authorities and which they use to make their income tax declaration at the end of the year and the employer also receives a notification of the employees social security contributions which are automatically deducted from the employer's bank account a couple of months later.

Around the end of the year, the employer will receive a statement which tells them how much they have paid in contributions, which they can use to claim a tax deduction on their annual income tax.

The advantages to both parties is enormous. The employer because of the tax deduction and the employee is insured for health and safety at work.

The hourly rate is to be agreed by the employer and employee but it is obviously not to be any lower than the national minimum wage of 8.44 euros an hour.

You only have to have a contract if the worker is to be working for more than four consecutive weeks in the year. The application form does include a simple contract, which is probably best to use so both parties are in agreement.

This information is based on article featured in Living France magazine.