🇬🇧Very interesting visit at Chateau de la Rivière, Fronsac AOC. This is a good tour if you are with people who have either seen plenty of wine making tours or don’t have an interest in seeing the wine main process step-by-step. The history of the building and of the immense system of underground caves, or souterrains, especially of the German occupation living above in the chateau while the Resistance lived below in the caves. Locals would leave flowers near the false wall to make it look like the entrance to a tomb. 🌸 🍷 Whites (using Sauvignon blanc and Sauvignon gris), reds and rose wines are made here. 🇫🇷Visite très intéressante au Château de la Rivière, AOC Fronsac. C'est une bonne visite si vous êtes avec des gens qui ont vu beaucoup de visites de vinification ou qui ne souhaitent pas voir le processus principal du vin étape par étape. L'histoire de la construction et de l'immense système de grottes souterraines, en particulier de l'occupation allemande vivant au-dessus dans le château tandis que la Résistance vivait en bas dans les grottes. Les habitants laisseraient des fleurs près du faux mur pour le faire ressembler à l'entrée d'un tombeau. 🌸 🍷 Des blancs (à base de Sauvignon blanc et Sauvignon gris), des rouges et des roses vins sont fabriqués ici.
Jamon Iberico Bellota, a product of the South-Western part of Spain, are usually aged around two-three years (in contrast, the oldest Jamon de Bayonne cures for 18 months). These Iberican pigs are free range and feed primarily on acorns, giving their meat a well marbled, nutty flavor filled with Oleic acid. If the label says ‘Bellota’ it means the animal has primarily fed on acorns (rather than commercial feed or other foods). Paleta, or the forearm, of an Iberico pig is much less expensive than the ‘jamon’ or back leg. Pata negra is for the black hoof commonly found in the animal. Jamon Iberico is a breed of pig and for it to be labeled as such, the animal must be at least 50% Black Jamon Iberico. Jamon Iberico is a black pig and distant relative of the Black Gascon Pigs of the Bordeaux region. No matter what someone tells you, your vacuum packed jamon slices will not make it into the USA (if properly declared)...so be sure to eat it all before you leave! More on visiting and eating your way through Barcelona on www.aquitainetravelguide.com
