O’Vineyards March 2013 Wall of Fame

After our Australian, Singaporian and some of our frequent UK visitors, most of our recent guests came from United States. Our fun has started much earlier this year thanks to you all!

We are missing the pictures of our International Peruvian Germano family. Will soon do a post on Roxana, Carlos and Family!

 

We had a great group for a Cooking Workshop! An & Philip, Jenny & Barry, Josua & Alexandra.

Easter Food and Wine at O’Vineyards Carcassonne

Two hours in the kitchen with Liz preparing many courses to accomodate many O’wines! See the full menu after the picture gallery!

Home Cured Salmon on Canapés
Spring rolls (added to the menu at An’s request)
Goat Cheese Sablé
Pear and Roquefort in puff pastry
Merguez (lamb sausage) on a bed of zuchini and carrots
Grilled duck breast & Grilled beef rolled in bacon served with mashed potato baked with brie
Brussel sprout sauté in sausage and bacon
Cheese tray
Easter cake

– Peter Aucamp, Johannesburg, South Africa – TripAdvisor Senior Contributor –

Reviewed March 18, 2013:
“A wonderful evening”

“How fortunate to have found O’Vineyards through Tripadvisor. We spent a wonderful evening with such generous hosts were indulged with wonderful food and amazing wines. How nice to sit around one big table. A visit to the vineyards, followed by a cellar tour and blind tasting before being seated at one large table with the hosts and other guests. Think this was our best food and wine experience in this region in 5 years! Thank you so much – we hope to visit again and will be recommending this experience to all our friends.

At O’Vineyards we like to share good food and good wine with our visitors.

When it’s done and over, we realized we enjoy the company as much or more as they did!

Georgeous and Beneficial to the vines: the locals say snow provides Nitrogen.

It’s a day off for everyone and especially for the winemakers….we are spending the day in front of the fireplace…sampling some O’wines! .. could be worst!

Julie Taylor wanted to give her partner Rob Houghton a Birthday Treat at O’Vineyards!

And little did she know, we would all get to go out and play…after dinner!

Gauthier Hille, the young caterer was inducted into the Prosper Montagné Gastronomic Club that evening… and we were all invited to the festivities. Julie and Rob had fun!

The rest of the week, Liz treated our guests to many dishes, pairing with O’Vineyards wines including the new “Cuvée O’White”!

Paris, O’Vineyards and Cannes…We are very happy and proud to be part of Joyce and Jing’s honeymoon itinerary! In few days, they will fly back to Australia with a stop over in Singapore.

The recipe for our Raclette Lunch can be found in this O’Vineyards B&B page

Ryan is in Napa. Muse filled in and helped Joe and I entertain our Visitors! She takes them for long walks around the vineyard. We always knew she had the potential to do more! and here she is!.. doing a wine tasting … and lunch… “Raclette and Charcuterie” with a bottle of Naked100 2011!

Joe raised his glass to our Naked 100 Share Owners! I do to!…but someone has to take the pictures! Cheers! 

 

 

 

 

 

 

 

 

 

 

 

 

What a Fun day!

Alphonse, President of Prosper Montagné Carcassonne and Monique, Carcassonne City Hall have done a fantastic job organizing Saint Vincent day! Hours of Festivities, then over 300 guests were treated to a very special lunch!

 

Each winemaker brought their own bottle of wine! I prepared a GEROBOAM (3 liters contenance: 4 normal bottles…) with a special label for Saint Vincent, Patron Saint of the winemakers.

 

 

With Carcassonne Mayor, Joe and the other winemakers, Raymond and Jean Louis, marched  in the Front Line. Two hours of parade with the musician thru the streets of Carcassonne, several stops then the church ceremony … with the blessing of  the three wines.

 

 

 

Two nights for two persons

Value 580€. Buy now and get our special offer 480€ 

• Two nights at O’Vineyards B&B.
• Spacious room with views on vines, mountains or Carcassonne City lights
• A welcome bottle of wine
• O’Vineyards winery visit
• Taste young wines from tanks and barrels. Taste older vintages in bottles
• Enjoy Liz’s five course meal at the winemaker’s table both evenings, wine included
• Three bottles  of O’ wines to go

Offer good any day of the week,  until February 2014

VineShare:

Value: 790€ each.
Limited number of VineShares offered at the price of 590€ each

• 30 bottles of O’ Wines
• One night at our Bed and Breakfast
• A full tour vineyard & winery visit for two
• Taste young wines from tanks and barrels. Taste older vintages in bottles
• A Winemaker workshop with Joe or  a Cooking workshop with Liz
• A six course dinner for two with many wines

Book before March 30th 2013 and get this special discount

Offer good any day of the week, until February 2014

To Redeem:  

Please call us at  33 (0)6 30 18 99 10
Or email us at ryan@ovineyards.com

One Brave Soul in O’Vineyards Kitchen…

One brave soul dared to spend a few hours in the shoes, or rather apron of Chef Liz to participate in one of O’Vineyards’ fascinating Food & Wine Workshop. Katie’s parents hungrily observed the process as she learned how to prepare a multiple-course meal under the guidance of none other than Chef Liz herself. Katie began by testing her skills at preparing Chef Liz’s unique sweet-and-savory hors d’oeuvres:

• Pear-Roquefort Crumpets with almond slices and coconut shavings
• Homemade Spring Rolls and Chef Liz’s garlic and lime soy sauce
• Melted Goat Cheese and Herb Crumpets, starring rosemary and thyme from O’Vineyards very own herb garden (yes, they do grow plants other than grapevines!)
• Black Pudding Stuffed Apples

Not dainted by this initial challenge, Katie dared to attmempt the second step: preparing Liz’s internationally inspired main dishes, including:

• Bami (an Indonesian national dish composed of vermicelli noodles, spring onions and other vegetables)
• Roasted turkey à la crème fraîche with leeks
• Perfectly grilled Merguez, the celebrated lamb- and beef-based sausages typically enjoyed in North African dishes
• Mashed Potatoes with Melted Brie
• Twice-Baked Potatoes à l’Américaine, with fresh chopped bacon, melted brie and chives from the O’Vineyards herb garden

The second-to-last challenge in Katie’s Workshop involved learning which herbs go best with which cheeses. She found that some of the best pairings were sheep’s milk cheese with rosemary, and the brie with a sage leaf.

To finish “avec une petite douceur” (with a little touch of sweetness) — as Mom and Dad’s tastebuds could hardly hold out another minute — Chef Liz walked her through the process of making the perfect Tarte Tatin, a sort of carmelized apple upside down pie, if I may dare. This final challenge proved to be a difficult one: properly carmelizing sugar is no easy task, and neither is the scary-impressive-pie-flip-over step, but Katie pulled off these final stunts with flying colors.

Katie was very proud (and after surmounting the challenge, quite hungry too). The other guests around the table were delighted to taste the end result of Katie’s culinary escapade, accompanied with none other than Joe’s pairing of O’Vineyards delicious wine! Having personally experienced all of these dishes and many more delicious meals paired with O’Vineyards wines at the Winemaker’s Table, I can only say…

“Way to go, Chef!”