Thursday, April 19, 2012

Strange Recipe Ingredient - help!

Hello all,





Here%26#39;s a question for any and all cuisinier(e)s: does anyone know what the food item is called %26#39;maury%26#39; ?





I was recently reading through one of the recipe cards from Saveurs, the cooking magazine, and this was listed as an ingredient. I have checked both my regular dictionary and my pocket gastronomic dictionary to no avail. I know we%26#39;re primarily concerned with travel here but since we discuss food often I thought I%26#39;d ask anyway.





Merci!




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Maury is a specific type of sweet wine produced in Languedoc-Rousillon. You%26#39;d have a hard time finding it in the States, but you could probably subsitute Banyuls which has become something of a nouveau ingredient lately. The information below is from a French online wine merchant.





Maury



AOC Languedoc-Roussillon



Cette appellation s’étend sur 5 communes, au pied des Corbières et de la forteresse cathare de Queribus. Ce vin doux naturel ne dépasse pas un rendement de 30 hl/ha. Vinifié avec des méthodes similaires à celles utilisées pour le Banyuls et évolue dans des bonbonnes au soleil. Le Maury est cependant plus tannique, plus viril que le Banyuls.





A rough translation:



%26lt;%26lt;This appellation extends to 5 communes, at the foot of the Corbières and the Cathar fortress of Queribus. This naturally sweet wine has an output of no more than 30 hectalitres per hectare. The wine is produced by methods similar to those used for Banyuls and matures in the sunlight after bottling . Maury nevertheless has more tannins and is stronger than Banyuls.%26gt;%26gt;




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Try here: http://www.wine-searcher.com/regions/maury/1




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Thanks, folks! I tried to respond last week when you posted but life got in the way!




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