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templeofthehorn · 2 years ago

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Anamchara: Celtic Bonding Ritual For Men

Originally from Celtic Eros

Anamchara: Celtic Bonding Ritual For Men

Ancient Celts are believed to have performed the Anamchara, a ritual which ceremonially sealed a strong bond between friends. Anamchara means “soul friend” and it recognized the power of partnership. This modern Anamchara is a ceremony designed to be shared by friends. It celebrates the bond typically between two men in a way that proves deep and powerful, expressing affection and shared resolve. Historically thought to be a practice between males, this contemporary design can be performed with life-partners and can be adapted for groups with some modifications…

You will need:

3 candles - all different colors 3 candle holders 1 large Chalice/Glass 2 smaller Chalices/Glasses Table to serve as Altar A small stool or chair (optional) Black or brown leather or suede Altar covering (optional) Small decanter of Wine (recommended wines are Sauvignon Blanc, Sauterne, Chianti) Small decanter of Cernunnos Oil (recipe below) or pure Mineral Oil Small gifts for celebrants

Ceremony:

Gather the necessary items. Select three candle colors that when put together will symbolize unity. Each man can choose a color that represents him. The third candle needs to be of a shade that potentially unifies the two others. For instance, one candle may be blue and one red while the third candle will be purple - a unifying combination of the other two. One of the three chalices or glasses should be larger than the other two. The items you use are meant to convey ceremony and bonding. Place all of the items on the table which serves as the Altar.

The men approach the Altar barechested and barefooted on the side that that their candle is located. It should be situated so that one man is located at the East and the other is located at the West. They greet each other with an embrace. Each man lights his candle. The third candle remains unlit and sits between the two others. As stated, if one candle is red and one is blue, then the purple candle is the unity candle. Together, the men speak the bonding vow:

“We are men, We are friends, Be we mates, Above all others, By our bond we are Forever brothers”…

Each man then picks up his burning candle and together they light the third candle.

Next they perform the anointing act. The man located at the East then takes Cernunnos Oil and using a small amount, anoints the forehead (mind/trust/honesty), chest (heart/love/soul) and feet (humility/equality/care) of his mate. The recipient may sit on the stool while the feet are anointed. The man located at the West then does the same in reciprication to the other.

The men directly facing each other then present each other with their gift with these words:

“This gift is special for you, I hope you accept it in love and friendship meant for you. May you feel its energy and hold it dear for all your days”.

Appropriate gifts choices are: An item of Celtic or leather jewelery, crystals, items made of leather, wood or metal.

Next the bond drinking will be done. Pour an amount of the wine into each of the smaller chalices. Each man will then take one drink from his chalice. They each will then pour what remains from their chalice together into the large chalice - evoking unity. The men then drink from what may now be called the “Chalice of Unity” until all the contents are consumed. They then recite together a declaration of unity:

“By this act we are soul-bound with love and respect for each other - We are Anamchara.

Our own flames shine brightly but burn hotter together than alone.

Because we are bound to each other we give strength to one another.

Provide us unity, wisdom, trust and the lifelong love of my (our) brother”…

The premise of Anamchara serves not only to celebrate the connection between the men but to confirm the energy and power between the friends. Each man’s commitment to friendship strengthens and empowers the other. Through the stating of the bond they become a part of the other…

______________________

Ritual Notes:

Simple Cernunnos Oil Recipe: 10 drops Musk oil 8 drops Orange oil 2 drops Sandalwood Oil 1/2 oz Sunflower oil

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lovelylogans · 1 year ago

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the parent trap

CHAPTER FIFTEEN: all of my change spend on you

Remus has a particularly fun run-in. Well. Fun for him.

⁂

Remus laughs along to the chorus of chuckles that erupted after some joke that Grandfather’s made that he doesn’t entirely understand.

Something about Prince Charles? Some kind of current event? Whatever, Remus is glad to laugh at the monarchy regardless.

Uncle Logan reenters the room, a bottle of wine in hand. Remus squints at the bottle and tries his very best to quash the excitement that Papa surely would have had at the sight of such an excellent vintage.

A 1981! Oh, Remus needs to see the label—if that’s an Alsace or a Sauternes vineyard, that’s bound to be a stunning merlot, truly…

“May I have a sip?” Remus blurts out.

The adults all exchange looks with many a raised eyebrow; Grandfather and Uncle Logan look to Dad.

“Well, all right,” Dad says, amused, proferring the glass. “I don’t think you’re going to like it…”

Well, that’s where he’s definitely wrong. Remus takes it, holding it by the stem, and he swills the glass under his nose, taking a healthy sniff.

“Ooh, blackberry, redcurrant…” He takes a sip, smacking his lips in appreciation. “What a bouquet! A bit robust for my tastes, but then I’m partial to the softer California grape. An excellent vintage from the year, the rains really—”

And then Remus remembers Roman knows jack squat about wine and shuts himself up.

Dad and Grandfather exchange an incredulous look, laughing together.

“Did the summer camp have a wine tasting?” Grandfather chortles.

“Oh, Dad, really,” Dad says. “I bet you’re quoting some movie, aren’t you, Roman, they aren’t going to be giving eleven-year-olds wine.”

“Uh, yeah,” Remus says shiftily. “A movie, something like that…”

“Speaking of movies—here, right next to the showings—”

“Oh, Father, you and your papers,” Dad sighs, but he leans in to examine the piece regardless.

“Look at that—they’re reporting that the Concorde can fly you anywhere in half the time…!”

Remus tunes out of this conversation just in time for Uncle Logan to seem to remember something.

“Ah, Roman—this was waiting,” Logan says, handing over a piece of paper.

“A fax? For me?” Remus says.

“From your friend Augustus.”

Remus tries not to panic too obviously as he unfolds the paper.

It’s a sketch of Sammy, barking out a cartoon speech bubble that says 911!!!! as he sprints toward an archway.

An archway with a man with a hand to his chest, the other down on one knee.

Remus falls out of his chair.

“Roman!” All of the adults exclaim in alarm.

“I’m fine!” Remus says, popping back up again. “Um—I guess movies don’t prepare you for wine, I’m feeling a bit light-headed… Dad, would you mind if I stepped out? Got some fresh air?”

“Are you all right?” Dad says. “Would you like me to go with you?”

“No, no, I’ll be all right, just a little woozy, it’s all totally fine—excuse me!”

He sees Dad, Uncle Logan, and Grandfather all exchange a look before he absolutely books it.

⁂

Remus runs as fast as he humanly can, down the street, to the park, and—

“Oi, James!”

Remus almost ignores it entirely and keeps running until he remembers that he’s James.

He slows to a stop, turning to examine the shouter in question: a boy his age, if a bit shorter, sauntering forward with his hands in his pockets and smirking a mile wide.

Remus thinks something very unkind about the stereotypes about British teeth coming from somewhere, but does not say it.

Yet.

“Oi, James, I’m talking to you,” the boy snaps, and the clues click in Remus’s head. Awful teeth—terrible British prep outfit—sneering facial expression... the clues all lead to one thing.

This must be the dreaded Richard Davies.

Oh, yes. It’s obvious the longer Remus looks at him. He’s dressed in a little coat and tie, as if he’s still wearing some sort of uniform; he looks generally unpleasant, even if one were to imagine him pulling any other face than that pathetic way he’s curling his lip. Add in the general air of malaise he’s bringing to cloud over the entirety of the park, empty of people for Davies to swagger past and knock over, there’s no doubting it.

“Come on, crybaby, what are you gonna do?” Davies sneers. “Cry?!”

The proper, British, Roman-esque response would probably be a sharp comment and to walk away. Stiff lip and all that nonsense.

However, Remus is an American and also an asshole.

And also, this jerk is picking on his twin brother.

So he hauls back, forming a fist just like Virgil taught him, and punches Davies in the nose.

Davies goes down like a sack of potatoes, sprawling across the pavement like someone shoving a little kid off the playground.

“You hit me!” Davies wails in shock, clutching his bleeding nose with both hands.

“Damn right!”

Davies does not seem to compute this. It’s like Brits don’t know that classic American adage of talk shit get hit.

“I’m gonna tell!” He sputters.

“Tell!” Remus cackles. “Tell who? It’s an empty park, jackass! Are you gonna go run home crying to your mummy, you coward?!”

He kicks him in the ribs for good measure. Not as painful as he’d like it to be if he’d been wearing proper boots, but he imagines a pointed loafer can’t feel great either from the way Davies curls up, writhing on the ground like the awful little worm that he is.

Remus grabs him by the collar, hauling him upright and shaking him hard.

“You listen to me, Dick Davies,” Remus snarls in his face. “Shit’s gonna go different from now on. If you ever fix your mouth to me like that ever again, you’ll wish for the days I just gave you a bloody nose. You’ll think back on this day with fondness and longing for this compared to what I’ll do to you if you keep talking like that. Get the picture?”

“You—you just wait till school starts again! You’ll regret this!” Davies cries out, and Remus just rolls his eyes.

“You can try to claw whatever status back that you had, but I saw you almost piss yourself when I tapped you,” Remus says. “I’m not worried about school at all, 'cause I’ll bounce you up and down the fucking court like Spalding.”

Remus does a little fake-out lunge toward him, and Davies cringes back with a squeal.

“That’s your cue to run crying home before I start round two, Dickhead Davies,” Remus says helpfully, and Davies at last grasps some semblance of common sense and sprints away.

Remus watches this with a deep sense of satisfaction.

Wait. What was he doing out here again?

Right! The fax!

Remus resumes his sprint for the nearest payphone, flexing out his punching hand as he goes.

⁂

He hastily feeds in as many of the funny-shaped coins into the phonebox it requires and dials with his non-punching hand, as the punching one is starting to ache a bit.

“Hi,” he says, barrelling over the voice of the operator, “I’d like to make a collect call to America, please—”

Remus waits impatiently through the whole process as he has to direct the operator to the phone number of one Parker Knoll in Napa, California, until at last—

“Hello?!” Remus says, then, remembering himself, “Uh, an Augustus Plotka for Remus Parker—”

“Remus?” A voice repeats through the phone.

Virgil! Remus has to clap a hand over his mouth from exclaiming it.

And then, Virgil continues, “Augustus Plotka, huh? That’s the codename you two picked? Remus, I know that’s you, and I know it’s Roman here.”

Remus considers playing dumb for a split second, but—

“Virgil!” Remus cries out, jumping up and down. “Oh my God Virgil it’s you it’s my favorite not-Dad I miss you so much it’s Virgil it’s Virgil—!”

“Remus, slow down,” Virgil says on the edge of a laugh. “Hey there, holy terror, I’ve missed you.”

“I miss you too!” Remus shouts down the phone line. “Did he clue you in? Oh, I’m so happy he clued you in, ‘cause he sent me a fax and it had a distress call in there, what the hell’s going on?!” Then, “Oh my God, I can say hell! They’re way more strict about cussing here, Virgil, I’ve been—”

“Your brother’s a bit busy at the minute,” Virgil says, gently cutting him off, “but I can definitely tell you what’s going on here.”

“Tell tell tell!” Remus says. “Tell me everything! Roman barely knows how to gossip, I think I have to teach him how to break through all that British propriety, but I know Pa’s got a boyfriend now, what’s that all about?!”

There’s a shuffling and the sound of a shut door, which means Virgil’s almost certainly barricaded himself in the pantry.

“His name’s Maddox, and—”

“And you hate him?!” Remus blurts out. “Roman got that far.”

“That’s a bit of a strong,” Virgil begins, then wavers on the whole proper parental advice thing and whispers, “okay, fine, yes, I hate him, I gave Roman carte blanche to be full nuts before I realized he wasn’t you because I thought you’d break them up, which I know is awful of me to put on you—”

“No, are you kidding?! That would be so fun!”

“Yeah, I thought you might say something like that,” Virgil says.

And then he hesitates.

He hesitates a lot. Enough that Remus has to feed another coin into the machine.

“Virgil?” Remus prompts. “Virgil, what’s happened?”

“Remus,” Virgil says, his voice very gentle. “Your Pa’s getting married.”

Remus laughs. Because there’s just—there’s no way that that’s what Virgil just said. There’s no way!

“What do you mean?” He says. “Getting married. What do you mean?!”

“Black ties, white suits, right in the vineyard,” Virgil says grimly. “Maddox wants them to tie the knot in three weeks.”

“Three weeks?!” Remus yelps. “Aren’t weddings supposed to take forever to plan?!”

“Yeah, well. Maddox is eager to jump the gun.”

Remus growls.

“So I’d imagine that’s part of the distress call Roman sent,” Virgil continues.

“Of course it is,” Remus says, “this puts a major wrench in the whole getting—”

Remus stops himself. Probably too late.

“Hm,” Virgil says, then, taking mercy on him, “Yeah, I bet a wedding would probably put a wrench in you guys getting your time in with your other fathers, wouldn’t it.”

Remus sighs in relief. Either Virgil knows that part of the plan is getting their parents back together, or he just decided to not look into it too much.

Wait, this is Virgil speaking; of course he knows. Virgil overthinks about everything.

“I can’t believe it,” Remus says. “Pa, getting married. Has he absolutely lost his mind?”

“It feels like it, some days,” Virgil says grimly. “It’s like Maddox has put some kind of spell on him.”

“Or a curse, more like.”

Virgil huffs out a laugh. “Or a curse. Patton’s so close to snapping out of it sometimes, so close, you should have seen the look on his face today when—oh, you are not gonna believe this—”

“What?” Remus says, clutching the phone tightly with both hands.

“Maddox,” Virgil says snidely, “has decided that the house is simply too big, and in order to call me to and fro to fulfill his every whim, I am now being called over via bell.”

Remus’s jaw drops. “You’re kidding.”

“I’m not,” Virgil says.

“God, a bell,” Remus says. “Like you’re an animal that needs to be trained.”

“Yeah, like I’m Pavlov’s dog or something, except instead of getting ready for food, I’ll be associating that damn bell with Debbie Jellinsky’s evil twin.”

“Hey, don’t talk down on us evil twins,” Remus says mildly, “I need good representation in media too.”

Virgil laughs, which was the goal.

“So he’s treating you like some kind of servant?”

“I do technically work for your Pa, kid.”

“Yeah, okay, whatever,” Remus says, “but you’re part of the family, too. And even if you did just have a working relationship and nothing else with my Pa, that’s no reason to treat service workers like crap! Seriously, a bell! And Pa didn’t break up with him right then and there?!”

“He looked real embarrassed, I’ll tell you that much,” Virgil says. “Went all red in the face. We’ll Have Words about it later.”

Ohh, We’ll Have Words. That’s Pa-and-Virgil code for let’s not disagree in front of Remus, not that they argue a lot anyway.

“So there’s some hope for him seeing that Maddox, like. Sucks.”

“Yeah, I’d say that for sure.”

“Hm,” Remus murmurs. “Very interesting…”

“I thought you’d think that.”

They’re quiet for a little longer, trying to listen to the other one breathe cross-continentally.

Then, “I just can’t believe he wants to get married that quickly.”

“Oh, Remus,” Virgil sighs.

“I mean—married,” Remus repeats. “You’d think he’d learn after the first whirlwind wedding that that’s maybe not the best move for him.”

“Remus Parker!”

“What? It’s true!”

Remus listens, a warm glow in his chest, as Virgil splutters, trying to walk the line of a response between you’re absolutely correct and you can’t SAY things like that.

“Look—I don’t have any money left, I’m on a payphone,” Remus says, digging through his pockets. “Will you tell Roman that I’ll fax him with a plan? Or I’ll call him later tonight?”

“Yeah, kid, ‘course.”

“And don’t let Pa near the fax machine.”

“Obviously.”

“Good,” Remus says, “good” and they both wait.

Virgil takes a deep breath. “I really miss you, punk,” which is ridden over by a progressive series of beeps. Time’s up.

“Ireallymissyoutoo okay BYE,” Remus hollers over the beeping and hangs up the phone before they can get cut off.

Remus starts to charge out of the phonebox—

Only to run smack into someone waiting for the phone, holding up a newspaper.

“Oh—’scuse me,” Remus says, and then he gets a look at the waiting man’s face.

Grandfather stares down at him with an arched eyebrow. Remus’s stomach plummets down to his feet.

“Uh-oh,” Remus whispers.

“Yes, quite an uh-oh indeed,” Grandfather says mildly, folding up his newspaper into a neat rectangle and sticking it into an inside pocket of his coat. “One does not raise Janus James without knowing how to catch onto an excuse. Light-headed from one sip of wine, phah! What do you say you and I take a little stroll about the park, eh, young man?”

“Okay,” Remus says gloomily, accepting his fate. Grandfather places a hand on his shoulder, turning to walk them down the path.

“What’s this all about, then?

“It’s a pretty long story…” Remus says cautiously.

“Well, it’s a very big park, and we’ve got plenty of time, you know,” Grandfather says.

“Um,” Remus says. “First of all, you should know. I’m Remus. Not Roman.”

“Goodness!” Grandfather says, in what to Remus is an underreaction but to the British must seem very dramatic indeed. “You have been acting very odd, dear boy…”

“Well,” Remus says. “There ya go. That’s why.”

“Very odd things. Very odd indeed,” Grandfather continues. “Not knowing to cut down Ribena, for starters. And your room’s quite the mess.”

“Roman complained about that a lot at camp.”

“Ah! That’s where the swap’s taken place. And, speaking of odd things…”

Remus braces himself.

“On my way after you, I passed by that dreadful Davies boy that’s been giving Roman such trouble in school, and it seems like he’s gotten his what-for… that bloody nose had nothing to do with you, then?”

“I’m sure I don’t know what you’re talking about,” Remus says as innocently as possible.

“Good lad,” Grandfather says, and slips him a twenty-pound note.

previous chapter | masterpost | next chapter

#my fic #my fanfic #tpt fic

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askwhatsforlunch · 11 months ago

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Sweet Wine and Rosemary Roasted Pork Tenderloin and Potatoes

These Sweet Wine and Rosemary Roasted Pork Tenderloin Roast Potatoes might be a mouthful to say, but they do make a delicious Sunday Lunch! Have a good one!

Ingredients (serves 2):

4 large large Garden Potatoes

2 tablespoons unsalted butter

1 tablespoon olive oil

1 large Green Onion

1 large garlic clove

3 fluff sprigs fresh rosemary

1 (-gram/-ounce) pork tenderloin

1 1/2 teaspoon fleur de sel or sea salt flakes

1 teaspoon freshly cracked black pepper

1/2 cup sweet white wine (like Loupiac or Sauternes)

Preheat oven to 200°C/395°F.

Thoroughly scrub, rinse, peel and halve Garden Potatoes.

Melt butter and olive oil together in a large roasting tin over a medium-high flame.

Finely chop Green Onion.

Once the butter is just foaming, add Green Onion and garlic clove. Stir in the rosemary sprigs, too. Cook, a couple of minutes, stirring well.

Add Potatoes to the roasting tin, and cook, 1 minute and a half, tossing them in the butter and herbs to coat generously.

With a sharp knife, score pork tenderloin.

Make some room over the flame, and add pork tender in the middle of the tin, and brown well on all sides.

Season the tenderloin and Potatoes with fleur de sel and black pepper. Remove from the heat.

Add Loupiac at the bottom of the tin, and place in the middle of the hot oven. Roast, 45 minutes to 1 hour, at 200°C/395°F.

Serve Sweet Wine and Rosemary Roasted Pork Tenderloin Roast Potatoes hot.

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poorly-drawn-frenchman · 10 months ago

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Salut mon ami, which wine do you think is the best?

I am not too picky when It comes to wine

If I had to go from my favorites I would pick Sauternes, a nice Port can be good as well

#hetalia ask blog #hetalia

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lordelmelloi2 · 1 year ago

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Nobody's ready for white wine drinkers anyways because people underestimate white wines/think that it's all just Pinot Grigio or Moscato or Chardonnay or Sauv Blanc. There's nothing intrinsically wrong with any of those varietals but it's just sad to me because it's like. What if I gave you a white wine blend of like Trebbiano/Pecorino/Passerina. What if I gave you a faux Sauternes from Bordeaux that was nearing Sauternes status of sweet wine but wasn't there yet. Bro have you ever tried Fiano de Avellino or Greco di Tufo. I would kill myself for those

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whiskyblog · 1 year ago

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Ardbeg Whisky Anthology 13 y.o. The Harpy`s Tale

With Ardbeg Anthology, the popular Islay distillery has created a new collection in which experimental single malts are bottled from special casks. The first release is Ardbeg The Harpy's Tale. For the first time ever for Ardbeg, a portion was matured in French Sauternes sweet wine casks for 13 years. Each Ardbeg in the Anthology series combines two beings, just like the mystical mythical creatures of Greek myths. That is why the second part of the bottling comes from classic ex-bourbon casks, also matured for 13 years. An ultimate Ardbeg that creates an interplay of powerful smoke and rich sweetness. As a tribute to this unusual "hybrid" style, the name and packaging is designed: a mythical creature, half man, half bird of ancient mythology.

#whisky #bonn #whiskycloud #germany

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guardianreadersofthegalaxy · 1 year ago

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If I were on the Off Menu podcast:

Still or sparkling water: Still, obviously. Sparkling water tastes rank. One time when I was a kid, a friend's mum gave me sparkling water that had gone flat so I couldn't tell it was sparkling. I couldn't swallow it so I just spat it out all over my pizza.

POPPADOMS OR BREAD?!?!?!?!: Usually I'd say bread - something a bit oily with olives in it and big flakes of sea salt - but I've got a big meal planned and I don't want to fill up. So i'll have a single poppadom and some mango chutney.

Your dream starter: This is kind of academic because I'm ordering small plates, but the first proper dish I want going in my mouth is boquerones en vinagre. It's fresh anchovies marinated in vinegar and oil and seasoned with garlic and parsley and the best boquerones are made in Cambio De Tercio, a tapas restaurant in South Kensington. And to accompany that, I'd like a cold glass of gazpacho (cold tomato soup). I had this a lot in Cádiz and it's the most refreshing thing.

Your dream main course: Ok, deep breath... I want the crunchy prawns we had at my wedding, the potatoes with aioli I ate in Valencia, an Insalata Caprese (tomatoes, mozarella & basil) made by my dad, deep fried courgette flowers, a small ramekin of my partner's courgette carbonara w. homemade linguini, grilled halloumi from Bar Mezze (a greek restaurant in Muswell Hill my family used to go to before it closed), taramasalata, tzatziki, baba ghanoush (cod roe dip, yoghurt/cucumber dip & smoked aubergine dip) and a big Turkish flatbread for dipping and sauce moppage.

Your dream side dish: Again, academic because of the small plates but I'll go for the broccoli w. garlic and chilli from Boulangerie Bon Matin in Finsbury park. The broccoli's nicely grilled and not too oily or salty and the chilli gives it a real zing. Also, in my fantasy, my partner's sat across from me eating the wood roasted chicken from Moro in Islington and she's giving me little forkfuls to try.

Your dream dessert: I'm not much of a dessert person but I'd never say no to a slice of my mum's chocolate birthday cake. It's nothing fancy (though the layer of grated dark chocolate over the top is a classy touch), but it's as delicious now as it was when I was a kid.

Your dream drink: So before the meal even starts I'd like a Lychee Martini at the bar. Then with my boquerones, I'd like a glass of Pegoes, a Portuguese wine we had at my wedding that has an interesting banana-y taste. When the small plates arrive, I'll move on to a 3/4 pint of Mythos, a Greek beer perfect for hot days and oily food. Then with dessert I want a little glass of Sauternes, my favourite dessert wine. Then, if it's lunchtime I'll just have a homemade filter coffee, with plenty of milk.

Your dream restaurant: I'll stick with the Mediterranean theme and imagine myself in a seaside town, where it's hot but you're cooled by the breeze and you can see the boats bobbing in the bay. Occasionally a moped revs past but otherwise all you can hear are the other diners and the waves lapping against the harbour. That, but with comfortable chairs!

#my post #off menu #off menu podcast #james acaster #ed gamble #food

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eurovisionwines · 2 years ago

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Bordeaux Wine in Australia: A Taste of French Elegance Down Under

Bordeaux, the esteemed wine region in southwestern France, is renowned worldwide for producing exceptional wines that exemplify elegance, complexity, and a rich history. While Bordeaux may be thousands of kilometers away from Australia, wine enthusiasts in the Land Down Under can experience the allure of Bordeaux right at their doorstep. In this article, we will explore Bordeaux wines in Australia, highlighting their distinctive characteristics, notable appellations, and the pleasure they bring to wine lovers.

Bordeaux: A Legacy of Winemaking Excellence: Bordeaux has a long-standing reputation as one of the most prestigious wine regions globally, with a viticulture heritage dating back centuries. Known for its unique combination of climate, terroir, and grape varieties, Bordeaux produces a wide range of red, white, and dessert wines. Bordeaux wines are typically blends, showcasing the artistry and expertise of winemakers in crafting harmonious and balanced expressions.

Bordeaux Red Wines: Power, Complexity, and Age-Worthiness: Bordeaux red wines, dominated by Cabernet Sauvignon and Merlot, are highly sought-after for their structure, complexity, and aging potential. In Australia, wine enthusiasts can explore a variety of Bordeaux reds, ranging from affordable entry-level options to prestigious classified growths. The Left Bank of Bordeaux, including the appellations of Médoc, and Saint produces powerful and tannic wines with black fruit flavors and hints of graphite. Meanwhile, the Right Bank, home to Saint-Émilion and Pomerol, offers Merlot-driven wines known for their opulence, velvety texture, and enticing plum and cherry notes.

Bordeaux White Wines: Elegance and Freshness: Bordeaux is not only celebrated for its red wines but also for its elegant white wines. White Bordeaux wines are predominantly blends of Sauvignon Blanc, Sémillon, and Muscadelle. These wines showcase vibrant acidity, enticing aromatics, and a beautiful balance between freshness and complexity. In Australia, wine lovers can discover Bordeaux Blanc wines that exhibit notes of citrus, tropical fruits, and a distinctive mineral character. Bordeaux's white wine appellations, such as Pessac-Léognan and Graves, offer a delightful range of expressions to be savored.

Bordeaux Sweet Wines: Liquid Gold: Bordeaux is also famous for its luscious sweet wines, often referred to as "liquid gold." Produced in the Sauternes region, these wines are made from grapes affected by the noble rot. The result is a captivating symphony of honeyed sweetness, vibrant acidity, and complex flavors of apricot, marmalade, and exotic spices. Bordeaux sweet wines, such as Château are highly regarded for their exceptional quality and are perfect for indulging in moments of decadence.

Conclusion: For wine enthusiasts in Australia, exploring Bordeaux wines offers a fascinating journey into the world of French winemaking excellence. The availability of Bordeaux reds, whites, and sweet wines allows Australian wine lovers to experience the diversity and elegance that Bordeaux has to offer. From the powerful and age-worthy reds to the vibrant and refreshing whites, Bordeaux wines have the ability to captivate and enchant with their unique characteristics. So, indulge in a bottle of Bordeaux from La Cave d'Augustin Florent and other reputable sources, and allow yourself to be transported to the rolling vineyards and historic châteaux of this iconic French wine region, all within the comforts of Australia.

#wine enthusiasts in Australia #Bordeaux wines #Bordeaux red wines

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parfumieren · 2 years ago

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Botrytis (Ginestet)

Serendipity's a funny thing. Sometimes a chance conversation is all it takes to draw two seemingly unrelated elements together and to arrive at an exciting new equation.

Case in point: a casual meeting between Christian Delpeuch (director of the Ginestet collective of Bordeaux wine producers) and Gilles Toledano (head of the Parfumeur Société Florescence à Grâce) led to a recognition of the similarities between their two chosen art forms. What better fraternal tribute than a vineyard-inspired fragrance?

Try three of them, each representing a distinct aspect of Bordeaux winemaking: Sauvignonne (Sauvignon blanc), Le Boisé (after the oaken casks in which wine is aged) and Botrytis (Sauternes). The press release for the series included a charming pair of juxtaposed iconic images-- two women, one breathing in the bouquet of a glass of wine, the other meditatively sniffing a perfume test strip. The captions -- "Wine Taster" and "Perfume Taster" -- spoke volumes about the attention to small details each discipline demands.

Botrytis is a honeyed eau de toilette inspired by a very unusual branch of viticulture. It is named after Botrytis cinerea, a powdery grey fungus better known to winemakers as 'noble rot'. Noble rot feeds on the nectar of infected grapes, shriveling them down to raisins which contribute unparalleled sweetness and flavor to wines such as Sauternes and Tokay. (In Latin, Botrytis cinerea means "ashen grapes", an accurate description of the grapes' appearance after they have been reduced to the desired state.)

While it may seem rather eccentric to christen a women's fragrance with the name of an admittedly hideous fungus, it is worth knowing that to the growers of Bordeaux, noble rot is one of nature's most celebrated phenomena-- and one of her most feared. If the weather following an crop infection is too wet, noble rot turns into 'grey rot', which spoils the grape entirely. Conditions must be exactly right for the fungus to merely dessicate the fruit and concentrate its sugars rather than destroy it whole. Overall, botrytization is a risky venture intolerant of failure.

But when the vineyard wins, it wins big.

Intense and liqueured, Ginestet's Botrytis begins with a sweet, fermented grape note reminiscent of a glass of Tokay warmed on a firelit hearth. Over its surface, other notes play-- a wood note to remind one of the cask from which this elixir was drawn, a quince-jam note as sunny as it is syrupy. From top to bottom, this perfume's personality is golden and autumnal. You won't find many shadows here, only a promise of joyful intoxication under a harvest sun.

The raisin note is one that I already love (as in 1740 Marquis de Sade). In Botrytis, it's less burnt and more boozy, reminding me strangely of that brown-sugar raisin sauce that simmered in its own miniature chafing dish on my mother's Easter table. According to Ginestet's free-verse press packet, pain d'epice "whispers sweet nothings" in the heart of this fragrance; luckily, this isn't just a poetic device. It really is here, all ginger-tobacco-allspice, rich but not overbearing. Traces of the liqueur accord continue to wend their way in and out of awareness throughout a soft amber drydown.

While Sauternes is the name of this perfume's game, honey lovers will not be disappointed. In keeping with the liqueur theme, Botrytis incorporates a mead note that, through fermentation, has been liberated from all the queasy, animalic traits of honey-in-the-raw. But that's not to say this honey has been stripped of its power to intoxicate. Authentic Viking mjöð occupies a galaxy apart from the pale Chablis-with-honey-flavoring that most Americans mistake for mead. It is, for lack of any better word, profound -- in color, in flavor, in alcoholic content (one wineglassful of properly aged mjöð can knock you on your ass) and, of course, in bouquet. Rich, lingering, ambrosial, it could be pressed into service as Freyja's personal jus. Not for nothing is mead called the nectar of the gods!

Except for the fearless, Botrytis might prove too heady for the humid summer months. I most look forward to wearing it in the autumn, when the weather is dry and cool and the sun's beams achieve a kinder, gentler slant.... but who knows? I wouldn't be the first person to find courage in a bottle.

Scent Elements: Vanilla, honey, sauternes raisins, quince, white flowers, amber

#botrytis #ginestet #perfume review #parfümieren

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toursinbordeaux · 4 days ago

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Best Food in Bordeaux: An Unforgettable Adventure

Why the Best Food in Bordeaux is an Adventure

Bordeaux is not just about wine and vineyards; it is a city where food plays a central role in its identity. The local cuisine is deeply rooted in French traditions yet constantly evolving, making every meal an adventure. From traditional duck confit and oysters from Arcachon Bay to innovative contemporary dishes, Bordeaux offers flavors that excite the palate. The thrill of discovering hidden gems in bustling markets, quaint bistros, and luxurious restaurants makes exploring Bordeaux’s food scene an unforgettable experience.

Bordeaux, a city known for its rich culinary heritage, offers an adventure for food lovers that goes beyond just tasting exquisite dishes. Exploring the best food in Bordeaux is a journey through history, culture, and passion for fine ingredients. Whether indulging in a Michelin-starred meal, savoring street food, or embarking on a Best food in bordeaux, every moment in Bordeaux is a delicious experience.

What to Do in Bordeaux for the Best Food Experience

1. Visit the Marché des Capucins

Known as the "belly of Bordeaux," Marché des Capucins is the largest market in the city and a must-visit for food lovers. Here, you can taste fresh oysters, artisan cheeses, and local delicacies while interacting with passionate vendors who bring the best of French gastronomy to life.

2. Indulge in Canelés – Bordeaux’s Iconic Pastry

No food adventure in Bordeaux is complete without trying canelés, the city's signature pastry. These caramelized, custard-filled delights pair perfectly with a cup of coffee or a glass of sweet Sauternes wine.

3. Explore the Chartrons District for Wine and Cheese Pairings

The Chartrons district, once the heart of the wine trade, is now home to some of Bordeaux’s best wine bars and cheese shops. Enjoy expertly curated pairings of Bordeaux wines with locally aged cheeses such as Comté, Roquefort, and Brie de Meaux.

4. Take a Gourmet Food Tour

Several guided food tours in Bordeaux offer curated experiences where you can visit top restaurants, bakeries, and markets. These tours provide insights into the city’s culinary scene while allowing you to taste authentic dishes prepared by renowned chefs.

Why Best Food in Bordeaux is Enjoyable

Bordeaux’s food scene is diverse, making it accessible and enjoyable for every type of traveler. Whether you are a fan of fine dining, casual bistro meals, or street food, the city caters to all tastes and budgets.

1. World-Class Restaurants and Bistros

Bordeaux is home to many Michelin-starred restaurants, offering refined French cuisine. Restaurants like Le Quatrième Mur and La Grand'Vigne deliver impeccable dishes that celebrate the region’s rich culinary history.

2. Local and Seasonal Ingredients

One of the reasons why food in Bordeaux is so enjoyable is its focus on seasonal and locally sourced ingredients. Fresh seafood from the Atlantic, high-quality meats from nearby farms, and organic produce from the countryside ensure that every dish bursts with flavor.

3. Vibrant Street Food Scene

Beyond gourmet restaurants, Bordeaux also has a thriving street food culture. From duck sandwiches at food trucks to Basque pintxos in cozy taverns, casual food options abound, making every meal an adventure.

Things to Do in Bordeaux for the Best Food Experience

Take a cooking class: Learn to prepare classic French dishes like Boeuf Bourguignon and Foie Gras.

Enjoy a wine-tasting cruise: Combine the best of Bordeaux’s wine and food while sailing along the Garonne River.

Dine at a chateau: Experience a luxurious meal in a historic vineyard estate.

Attend a food festival: Events like Bordeaux Fête le Vin celebrate the city’s gastronomic culture.

Best Time to Do a Free Walking Tour in Bordeaux

A free walking tour in Bordeaux is one of the best ways to explore the city while learning about its food culture. The ideal time for these tours depends on the season:

Spring (March - May): Pleasant weather makes it a great time for walking tours and market visits.

Summer (June - August): Though warm, this is the peak season for food festivals and vineyard visits.

Autumn (September - November): Ideal for experiencing the wine harvest and enjoying seasonal dishes.

Winter (December - February): Fewer tourists mean a more intimate experience with local chefs and food artisans.

Recommended Free Walking Tours

Gastronomic Walking Tour: Covers markets, bakeries, and chocolate shops.

Historical Food Tour: Combines Bordeaux’s rich history with its culinary delights.

Wine and Cheese Tour: A perfect introduction to Bordeaux’s famous wine culture.

Bordeaux’s food scene is a gastronomic adventure that captivates visitors with its diverse flavors, rich history, and immersive experiences. From gourmet dining to casual street food, every bite tells a story of tradition and innovation. Whether taking a free walking tour, indulging in local delicacies, or exploring hidden culinary gems, the best food in Bordeaux is an experience that leaves a lasting impression.

#tours in bordeaux

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