10:25h in Mouchard: We arrive. Quick train ride from Paris, only about two hours. I think. I slept through all of it. There appears to be a lot of confusion as the cab drivers are playing Tetris with our luggage. Being the only male on this trip, I have feeling it might be best to take a step back and let the girls make decisions. Seems less-stressful.
10:48h near Arbois: Arrive at the Gîte des Planches, where we will be staying for the duration of the trip. The first thing about this place is its “quaint”ness – the place is not exactly a top-notch hotel, more fitting as a hostel to share with filthy roommates. In what was more of a lateral move, I was reassigned to a room upstairs, after initially being given my own room out of sympathy from the gîte owner that I might be uncomfortable in a shared co-ed room. So I moved in to a room – appearing as if it was featured in my high school French textbook, complete with armoire – with two girls.
Sharing the room with two girls? Sounds glamorous! Yes, it sounds great, but I quickly reached a limit to how much discussion over "feminine topics" one man could be subjected to. I was requested, or more accurately, instructed to exit the room throughout the week as the girls changed outfits. Never before had I had been asked to leave my own room.
10:48h near Arbois: Arrive at the Gîte des Planches, where we will be staying for the duration of the trip. The first thing about this place is its “quaint”ness – the place is not exactly a top-notch hotel, more fitting as a hostel to share with filthy roommates. In what was more of a lateral move, I was reassigned to a room upstairs, after initially being given my own room out of sympathy from the gîte owner that I might be uncomfortable in a shared co-ed room. So I moved in to a room – appearing as if it was featured in my high school French textbook, complete with armoire – with two girls.
Sharing the room with two girls? Sounds glamorous! Yes, it sounds great, but I quickly reached a limit to how much discussion over "feminine topics" one man could be subjected to. I was requested, or more accurately, instructed to exit the room throughout the week as the girls changed outfits. Never before had I had been asked to leave my own room.
12:31h at the Gîte: We sit for the first meal of the trip and are introduced to Claire Perrot, the food taste expert who will serve as a guide for the region. We start with a typical French salad -- lettuce and a light vinaigrette. Even with a few bugs, this simple salad is delightful. I need the recipe to this sweet, mustardy vinaigrette. The vegetarian lasagna is remarkable; it’s sweet, with caramelized onions, topped with some sort of gruyere cheese. Wines are included and even a sparkling variety – the Jura’s version of champagne, called “La Cote Cremant du Jura”.
15:03h at the Gîte: Time for an introductory lesson on tasting by Claire. With a variety of foods, we are introduced to “challenges” based around the five senses:
Beyond simply tasting foods, this exercise is meant to develop vocabulary in describing foods; Claire stresses how vocabulary is imperative: we will use descriptions on such as this item “smells like” another as a comparison or analogy for words that might not exist. Regarding taste, there are flavors (on the tongue) and aromas (tied together with the nose and tongue). There can also be the acidic and bitter flavors within the mouth. Five chemical sensations exist from taste:
- Sight: ex: the color of wine can reveal age
- Sound: the sounds relate to the textures, for instance a crunch or pop (like Rice Krispies)
- Touch: textures. In taste, the tongue can recognize texture, as well as the form/shape, and temperature of objects
- Smell: Aromas in the wines and most every other food
- Taste: parts of the tongue will have different tastes; tastebuds will change throughout life
Beyond simply tasting foods, this exercise is meant to develop vocabulary in describing foods; Claire stresses how vocabulary is imperative: we will use descriptions on such as this item “smells like” another as a comparison or analogy for words that might not exist. Regarding taste, there are flavors (on the tongue) and aromas (tied together with the nose and tongue). There can also be the acidic and bitter flavors within the mouth. Five chemical sensations exist from taste:
- Fresh (like mint)
- Spicy (hot like chili)
- Sharp (like radish)
- Astringent (dry like wines)
- Metallic
We experimented with aromas by tasting an endive while closing the nose to prevent the scent from reaching the olfactory, thus affecting the flavor of the vegetable. Remarkably the anis taste did not come through until after opening the nostrils, thus changing the taste and complexion. Raisins and chocolate were also tested and scrutinized based on color, texture, aroma, and taste.
Finally we were asked to describe wines which were poured into an opaque, black cup – we must smell immediately after pouring (the “first nose”) then after aerating (“second nose”). Wine number one was a bit spicy at the end. The second wine smelled springy, then sour after the second nose. It was also described as tasting “animally” with an astringent body.
Turns out this challenge was some sort of trick – while we were led to believe these wines were vastly different, they were actually the same, only each bottle was kept at a different temperature. This was a fascinating example of the complexity of wine. This exercise provided a good basis for thinking about consumption of foods throughout the week. We should not simply consume food or drink just because of the desirable taste. Instead this lesson was meant to have us thinking more deeply about the textures, smells, and tastes of foods we ingest.
Turns out this challenge was some sort of trick – while we were led to believe these wines were vastly different, they were actually the same, only each bottle was kept at a different temperature. This was a fascinating example of the complexity of wine. This exercise provided a good basis for thinking about consumption of foods throughout the week. We should not simply consume food or drink just because of the desirable taste. Instead this lesson was meant to have us thinking more deeply about the textures, smells, and tastes of foods we ingest.
20:42h at the Gîte: Dinner was the Coq au Vin Jaune, an example of a dish made with the local special wine of the region. Reminded me of much better Campbell’s Cream of Mushroom baked chicken dish. The meat itself in the dish was a tad bit dry, but strong flavors with the mini mushroom morsels. I finished the rest of one of my classmates’ meal as she mentioned she was on a diet.