O’Vineyards main activity is making and selling wine. In a region where wine can be found in abundance, we are fortunate to be able to attract a high number of adventurous epicurean world travelers because of the good wine we serve generously to accommodate the fine food we provide.
Nothing is irrelevant to a wine enthusiast who likes to tour a winery/vineyard: the vines, the pruning, the harvesting, the winemaking process. We show our equipment and explain each step.
A thorough tour requires time and energy, and our international visitors evidently appreciate our efforts. And we thank them all. Cheers!
This receipe is for Donna VanAlstine and Chris Rud, our visitors from Toronto Canada.
Use preferably a roll of “pâte sablée” (kind of shortbread dough). Could be replaced by another pastry such as the puff pastry and adding some honey over the goat cheese.
cut the dough in 12 round portions
Lay a slice of goat cheese on each portion of dough
spray on top some dried rosemary mixed with fresh rosemary. add honey if you did not use the “pâte sablée”
Lay another smaller round slice of dough
fold and seal both slices of dough
Bake for about 10 to 12 minutes in 210° oven
Liz’s Salmon Rillettes
At the request of our World Travelers Sabine Bessey and her husband Ebaheart, here is the receipe of Liz’s Salmon Rillettes:
Get from the fish market about 200g of fresh salmon
heat your oven at 200°
Few drop of lemon, salt and pepper, roll your salmon inside of an aluminium sheet
cook in the oven for 10 minutes
Cool the salmon in the refrigerator
smash it with a fork
put in the ginger and garlic sauce
back in the refrigerator until the serving time
prepare the ginger-garlic sauce:
3 table spoon of mustard
about 20g of garlic. 20g of ginger
mix with about 3 table spoon of olive oil
put the sauce to the refrigerator.
Before serving, mix the salmon and the sauce.
Burbot in butter sauce
I like the small fresh burbots! Have to wake up early to get those at the fish market!
Very fast and easy receipe! Saute the fishes in a small amount of butter. add the garlic and parsley. When the garlic is golden, add some more butter, add the chopped parsley. Cook only one minute. Serve immediately!
A Happy Winemaker’s Table
We are lucky that our International visitors seemed to share different months of the year!
Our customers word of mouth is our best advertising. Google search is also very important, keeping us busy… since Tripadvisor somehow moved us from the Carcassonne area to the whole Department of Aude.
People who have visited us know that O’Vineyards is in the Carcassonne Metropolitan area, only minutes from Carcassonne airport, Carcassonne train station and the Medieval City of Carcassonne!
Here is the lastest Tripadvisor review we got from Cindy and David Phillips who were sharing our Winemaker’s Table with Stan & Polly Jurczak from UK and Katsuhiko & Yuriko Toyoshima, Tsuyoshi & Mariko Kuwahara from Japan.
“All I can say is that I can’t wait to go back again!
Domaine O’Vineyards is a delightful vineyard about 8 km from Carcassonne. Hubby and I had a delightful two night stay with Liz and Joe earlier this week. We were spoiled from the moment we arrived until the moment we left. We enjoyed a fabulous wine tasting with Joe, from tanks, barrels and bottles. By the time we left I think we sampled nearly every wine they produced, and every one was just fantastic. We enjoyed two delicious meals cooked by Liz – I don’t even know how many courses there were, served with a generous amount of wine. Liz even took me into the kitchen to teach me a recipe or two!
Their dog, Muse, took us for a walk through the vineyard, through Merlot, Shiraz and Cabernet vines. The vines were just starting to bud and I can’t wait to return in the summer to see the vines in full leaf and grape.
Would I return? I’m definitely returning! “
Reviewed 10 April 2013
London, England, United Kingdom
Tripadvisor Senior Reviewer
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
Back from the market with a colorful array of fresh local food!
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!
With Naked Wines & Gressingham Duck
As seen on Gressingham Duck
“This is your chance to win a romantic vineyard trip for two.
This prize includes three nights at Domaine O’Vineyards in Carcassonne
A romantic meal for two in the Hotel de la Cite’s Michelin-starred restaurant La Barbacane.
Two runners up will receive a case of wine from Naked Wines.”
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!
