#10 – You will receive a body. You may like it or hate it, but it will be yours for as long as you live. How you take care of it or fail to take care of it can make an enormous difference in the quality of your life.
#9 – You will learn lessons. You are enrolled in a full-time school called Life. Each day, you will be presented with opportunities to learn what you need to know. The lessons presented are often completely different from those you think you need.
#8 – There are no mistakes, only lessons. Growth is a process of trial and error and experimentation. You can learn as much from failure as you can from success.
#7 – A lesson is repeated until it is learned. A lesson will be presented to you in various forms until you have learned it. When you have learned it (as evidenced by a change in your attitude and behavior), then you can go on to the next lesson.
#6 – Learning lessons does not end. There is no stage of life that does not contain lessons. As long as you live, there will be something more to learn.
#5 – “There” is no better than “here”. When your “there” has become a “here”, you will obtain another “there” that will again look better than your “here”. Don’t be fooled by believing that the unattainable is better than what you have.
#4 – Others are merely mirrors of you. You cannot love or hate something about another person unless it reflects something you love or hate about yourself. When tempted to criticize others, ask yourself why you feel so strongly.
#3 – What you make of your life is up to you. You have all the tools and resources you need. Remember that through desire, goal-setting, and unflagging effort you can have anything you want. Persistence is the key to success.
#2 – The answers lie within you. The solutions to all of life’s problems lie within your grasp. All you need to do is ask, look, listen and trust.
And the #1 Rule For Being Human – You will forget all of this. Unless you consistently stay focused on the goals you have set for yourself, everything you have just read won’t mean a thing.
The MPs are demanding that the rural and fisherie code, le code rural et de la pêche, “value the working title and the reputation of products”. “For example, this would be the case for the chocolate pastry whose name has historically been rooted in the Gascon region, and which is the pride of all of southern France: the chocolatine,” argued Aurélien Pradié, an MP from the southwest Lot department, who is backing theamendment. “This is not just a chocolatine amendment. It’s an amendment that aims to protect popular expressions that give value to culinary expertise.”
A website created in 2017 surveyed the country in an attempt to settle the age-old debate once and for all: of the 110,000 people surveyed 59.8% say pain au chocolat and 40.2% say chocolatine, but theresults highlighted the regional disparity. Those in the south-west of France almost all use chocolatine, with the remainder of the country opting for pain au chocolat. With linguistic battle lines drawn up, Bugle readers find themselves on the front line. In the Creuse and Haute-Vienne, the vast majority favour the term pain au chocolat, but in Corrèze and Dordogne, well over 90% of those surveyed prefer a chocolatine.
Where the name itself comes from has also been the source of much debate. Oneenjoyable (but probably false) theory is that it originated fom the period of English rule over France’s Aquitaine region in the 15th century. The English wouldwalk into bakeries and ask for “chocolate in bread” which the French understood as,simply, “chocolate in”. This theory has been disputed, however, mostly due to the fact that chocolate did not arrive in Europe until 1528!
It is a debate that has raged across France for decades, if not centuries…what do you call the chocolate-filled pastries so common in the country’s bakeries? Most expats will probably answer pain au chocolat, the term we tend to hear when first learning the language. Much of the country would disagree, however, and vocally insist
that the pastry is in fact a chocolatine. The argument has now reached the country’s parliament as ten Les Républicains MPs have tabled a change in the law to favour the use of chocolatine. The proposed amendment to the Agriculture and Food laws would promote the use of the term which is widely employed across the southwest and west of the country.
Source/Credit: THE BUGLE, June 2018
1. Cabernet Sauvignon
Description: Cabernet Sauvignon hails from all over the world, but first started its heavy growth in the Bordeaux region of France. As far as types of red wine go, Cab is generally a full bodied wine with bold tannins due to the higher concentration of alcohol.
Tasting Notes: Dark current, dark cherry, and other darker fruit flavors can be found in most young Cabernet Sauvignons as well as herbal hints or baking spices. If aged in cedar or oak barrels, this type of wine will hold the essence of that method as well.
Food Pairings: Cabernet Sauvignon is a great meat and cheese wine. Think lamb, steak (is your mouth watering yet?), and firm aged cheese.
Description: Types of red wine don’t get easier to drink than a Merlot. It’s the perfect beginners red with a smooth taste, medium level tannins, and deep fruity flavors. Merlot is also a very blend-able grape making for some delicious mixed wines worth picking up!
Tasting Notes: Merlot can have different flavor profiles depending on the climate it’s grown in. Hotter more humid climates will produce sweeter tannins and a black cherry mocha flavor. Where cooler climates will provide a full bodied tobacco, licorice, mineral Merlot.
Food Pairings: Whether your taste buds are craving roasted chicken, pork, or beef, Merlot will have your back. Avoid overwhelming spicy flavors, seafood, and green leafy vegetables.
Description: Not as common in the types of red wine is Barbera, similar in style to Merlot. Barbera is an Italian grape that is widely grown in California as well. It’s got a silky smooth consistency and high acidity.
Tasting Notes: Black cherry is the name of the game with this red, too. Hints of plum are also common in these types of red wine.
Food Pairings: Anything you would pair Merlot with, you can also pair Barbera wines with. Both are superb matches for tomato based dishes!
4. Pinot Noir
Description: Pinot Noir boasts softer tannins and higher acidity. First grown in France regions, this type of red wine is known for being lighter in body, and totally yummy.
Tasting Notes: Types of red wine like Pinot Noir have breathtaking floral aromas. Underneath, this wine brings red-fruit flavors like cranberry and cherry to life. Not to be left out are notes of rhubarb, beet, and even sometimes a hint of mushroom.
Food Pairings: Pair a glass of Pinot Noir with your favorite sushi and salmon dishes. Don’t forget about chicken and lamb for delicious alternative pairings as well!
Description: Malbec is a Bordeaux born wine, but Argentina took hold and really made it their own. It can also be found in Chili as well as cooler regions of California. Because of this, flavor profiles very, but it is still a favorite among types of red wine choices in many households (including my own).
Tasting Notes: Depending on where you source your Malbec, you can expect hints of sour cherry, plums, berries, and spice.
Food Pairings: Malbec wines are great to pair with any meat based meals —noticing a trend yet? If you purchase Argentine Malbec, pair with Mexican, or Indian dishes, this wine is perfect for a little heat!
6. Shiraz (or Syrah)
Description: Most commonly grown in Australia and parts of France, Shiraz (also known as Syrah) is one of the more full-bodied types of red wine. It’s in the middle of the tannin spectrum, and usually has bold fruit flavors.
Tasting Notes: Sipping on Shiraz leaves you with tastes of blueberry, tobacco, plum, meat, and black pepper.
Food Pairings: Pair Shiraz with cheeses from the Mediterranean, smoked meats, or even some wild game. Moose, anyone?
7. Petit Sirah
Description: A rare —yet popular— grape, Petit Sirah largely grows in California and has a full-bodied flavor. It’s a medium acidity wine with high tannins, and high alcohol content. Petit Sirah is a wine made to blossom in a decanter. Pour it early and let it sit for two to four long awaited hours.
Tasting Notes: Black pepper, dark chocolate, blueberry, black tea and sugar plum are some of the delicious tastes you will find in a Petit Sirah.
Food Pairings: Love cheese? This wine will support your aged cheese affection. Start with some camembert or aged Gouda. For meat lovers, serve up some burgers or roasted pork, and try some barbeque! This wine doesn’t forget vegetarians either! It pairs with eggplant, mushrooms, black beans, and so much more. Yum!
Description: Sangiovese is primarily a Tuscan wine. Its color is lighter, and the high acidity level is no joke. This grape is a proud Chianti ingredient, and medium bodied.
Tasting Notes: Berry and plum flavors, pie cherry, anise, and tobacco can all be found tickling your taste buds with this wine!
Food Pairings: Naturally, this wine pairs well with Italian fair. All hail pizza, pasta, and red wine! Mediterranean food also works well with Sangiovese. It’s just one of those types of red wine that has you dreaming of a Tuscan vacation.
Description: California is the main grower of these types of wine, but Zinfandel vines originated from Croatia. Zinfandel ranges in color from light blush wines to deep rich red wines making them a fit for many wine lovers. Zinfandel has a higher alcohol percentage, and flavors can range as much as the color!
Tasting Notes: Depending on the bottle, you can taste a variety of flavors in Zinfandel from overripe nectarine, to raspberries and blueberries. Asian spices are no stranger to some and tobacco flavors to others.
Food Pairings: Grab a bottle of Zin if you’re in the market for takeout! Chinese, Thai, and Indian cuisine all pair well with this wine. As does cheddar cheese, and many meat options. You really can’t go wrong!
Not only will you impress your guests having these types of red wine on hand, but you’ll always have the perfect bottle for pairing with your next delicious meal. Keep in mind that it is considered best practice to always use an aerator when pouring your glass of wine!
Inspired by the U.S. group Sister’s on the Fly’s video (below), I have started a group “a la francaise”!
Please visit our Sisters Go French Facebook page; join the group page in order to view event details: our first event being a Sisters Wine-ing Weekend” in October.
In the same spirt as the U.S. ladies, the only rule for Sisters Go French is:
“no men, no kids, be kind, and open to having ‘me time’ fun!”
(After all, girls just wanna have fun, n’est-ce pas?)
Sarlat Dordogne, a time warp town you can’t help but fall in love with. Beautiful buildings, one of the best markets in France and delicious restaurants.