Beautiful Evie and Handsome Nael

Wine & Food pairing for a “Boeuf en Daube”

Is “Boeuf en Daube” prettier that “Beef Stew?

Follow the following steps:

1. Marinate in One  bottle of O’Vineyards O’MG 2011 for the whole night.
One kilo of Beef cut in cubes
Two oinions
A “bouquet garni”: Thyme, Rosemary & Sage
salt & pepper

2. Add
Four Carrots
Four medium potatoes
a hand full of seedless olives

3. Use a steam cooker and cook everything until it steams then for an hour at medium heat…This dish gets even better cooked twice!

Enjoy that  Boeuf en Daube with another Bottle of O’MG … or any bottle of O’Vineyards  Red Wine …  available at Naked Wines UK and US! Bon Appétit!

 

The 2014 Saint Vincent’s Parade

O’Vineyards  O’SYRAH 2006 was blessed at the Blessing of the wine during the Prosper Montagné Association’s 2014 Saint Vincent’s Parade!

 

Restful Ambience at O’Vineyards

A beautiful sunrise! The almond trees in bloom! Joe and I were happy to welcome Kristen & Russ Moorhead znd their colleagues and friends!

 

Your Personalized label on 36 bottles of O’Vineyards Fine Wines.

• 12 bottles of O’Vineyards older vintages available immediately for your Holidays
  Your Personalized label included 
  1 Trah Lah Lah 2006
  1 Trah Lah Lah 2007
  1 O’Syrah 2006
  1 O’Syrah 2007
  6 OMG 2011
  1 O’Muse 2012
  1 O’Chasan 2012

• 24 bottles of O’Vineyards 2013 wines available for collection June 2014
  Your Personalized label included
  6 Trah Lah Lah 2013
  3 O’Syrah 2013
  6 O’Muse 2013
  6 O’MG 2013
  3 O’Chasan 2013

Total €462.00
Save €102.00
You pay €360.00

Get a free winery visit & wine tasting for two when you collect your wine,
or ask us for the shipping price .

Sale ends December 10th 2013

 

 

From TripAdvisor Senior Reviewer Grant Hughes who visited us with his wife Fiona. Thank you Grant!

“An unexpected surprise, but what a great evening!”

TripAvisor 5 of 5 stars. Reviewed July 22, 2013

“We are spending a few days near Carcasson in France and we got a little frustrated with driving into town, so we did a search of local places to eat……we found this just a mile or so from where we are staying and thought it was just a restaurant!!!
When we arrived we were greeted by a nice American chap(Joe) – our first surprise as when we called to book we spoke to a French lady (liz).
We were then introduced to the other 4 couples (surprise 2) and given a superb crisp white wine to try.
Then Joe gave us all a tour of his vines and his winery and told us all about how he makes his wonderful wines. More tastings ……. Moving on to some out of this world reds (OMG is a good name for it!).
Then we all sat down to a lovely meal (prepared by Liz, who had obviously spent hours in the kitchen and prepared all sorts of interesting and tasty things for us all to eat) the wine and the conversation flowed and we met a crowd of interesting and friendly people.
This was more like a dinner party for friends than a meal out and we had a fantastic time and, even though we are not particular wine buffs, we appreciated the very fine wines that our host gave us, which he obviously was very proud of and rightly so.
This family obviously love their work and have a passion for their art! If you like wine you should try all of them! You can buy them through Naked wines on the Internet . Look for ‘Domaine O’vineyards’
Then we sat on the terrace in the warm evening looking over the vineyards and ‘sampling’ more delicious wines with cheeses and a hand made desert! More conversation and laughter…….
We finally bade everyone goodbye at around midnight and back to the b+b.
The wines were so pure and unadulterated……. No hang over this morning (surprise no …. I lost count after about the third bottle!)
I thoroughly recommend this as a ‘ must do’ if you are in the area. One of the best holiday decisions we have ever made!
Thank you Joe and Liz for a wonderful dinner party, great wine, great company and great food!”

 

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!

 

Tourism and Cinema in the heart of Aude

The Oenovideo film festival chose the Medieval  Cite of Carcassonne and the Hotel de la Cite to celebrate its 20th anniversary.

The OenoVideo Festival was hosted by the Syndicat du Cru Minervois in the heart of it’s vineyards and in the walls of Carcassonne from 30 May to 2 June 2013. Oenovidéo found one of the best possible places to stage its international scope. For twenty years, Oenovidéo international showed that it is possible to unite the seventh art and wine.

It was four long days for the Grand Jury but the Minervois region treated the Jurors to many excursions hi-lighting the beauty of the Carcassonne area.

The Festival started by a meet and greet luncheon for the members of the jury at the restaurant Saskia. and that was only the beginning!
The gala was held at La Barbacane, the Hotel de la Cité Michelin starred restaurant located in the Midieval Cite of Carcassonne.

Œnovideo 2013 Grand Jury

Grand Jury Président
Christophe Barratier. Director – Writer – French Producer

Grand Jury Members
Fabrizio Bucella. Doctor of Science University of Brussels. Sommelier – Columnist

Corinne Destombes. Executive Producer – Studios Folimage

Pascal Frissant. Winemaker – Château Coupe-Roses

Daniel Hernandez. CNRS physicist. writer

Patrick Masbatin. Master Sommelier – film Buff

Bernard Nauer. Fiction and documentary filmmaker

Joe O’Connell. Vineyard owner-winemaker. Historian, University of Massachusetts. Domain O’Vineyards, Carcassonne

Marc Olivier. Journalist – Journalist – Honorary Director ANEV

2013 Awards

awards from the Festival Grand Jury chaired by Christophe Barratier

• Grand Jury Special prize to the full length film   :
    Pelican's watch. Greece. Lea Binzer production.

• Best full length Film is awarded to two films:
    Red Obsession Australia. David Roach et Warwick production
  À la poursuite de Mme Li France. Anne-Marie Avouac production.

•  Best short film is awarded to :
    Vendanges d'hiver France.  Guilhem Connac production.

• Price for best picture goes to feature film :
    Boom Varietal - The rise of Argentine Malbec USA. Sky Pinnick production

• Award for best screenplay and staging is presented in short film:
    Le vin, culture universelle Spain. Jorge Mazo production

• Best Picture “Promotion” is given to the short film:
    Do Rias Baixas - A year of wine. Spain. Ramses Rivera production

• Best film for professionals in feature film :
    La vente en primeur des vins grands crus classés bordelais. France. Production Hervé Remaud, Mylène Jaillette, Christophe Villain.

Special Mention

• Special Mention of the Grand Jury for the feature film :
    Like the old vine. Croatia.  Milka Barisic procduction

Audience Award

•   A year in Burgundy. USA. David Kennard production.
•   Lafleur. Germany.  Mathieu Charrière production.

Partners awards

• Landscape and Environment Prize awarded by Bayer CropScience :
    Do Rias Baixas - A year of wine Spain. Ramses Rivera production

• Imaginarium Prize awarded by  Imaginarium  :
    Le vin, culture universelle Spain.  Jorge Mazo production

• Best work of general interest Prize awarded by ANEV :
     UJVR, Union des jeunes viticulteurs récoltants France Florent et rémy Gaillard production

• Revue des Œnologues Prize awarded by la Revue des Œnologues :
    Zucco, le vin du fils du Roi des Français Italy.  Lidia Rizzo production

• Wine – Health – Pleasure of Life Prize awarded from VSPV :
    No wine left behind USA.  Kevin Gordon production

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!