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Authentic Dijon Mustard flavored with Napa Valley Wine

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The Fallot Mustard Mill, located in the heart of Burgundy, is launching a traditional recipe with a Californian twist

Fallot MustardBeaune, France, December 26, 2014 – La Moutarderie Fallot is pleased to announce the addition of a new mustard to their line of exquisite condiments. Grape must, mustard seeds and Napa Pinot Noir are skillfully blended into a crimson purple paste. The mustard is produced using traditional know-how passed down from generation to generation: crushing the best quality ingredients with a millstone to preserve the integrity of the flavor. The flavor is delicate and will ideally enhance red meat, game, sandwiches, pasta and sauces.

Wine and mustard are historically entwined: Romans consumed a fiery mixture comprising wild mustard seeds and grape must – this famous “mustum ardere” (mustum, fermenting grape juice and ardere, to burn, blazing) from which the word mustard is derived… Pinot Noir has long been known in Burgundy. It was brought here by the Romans and subsequently cultivated in monasteries, which played a key role in the repute of Burgundy vineyards. Well vinified, it produces wines of great subtlety and a wide range of aromas (fruit, wood undergrowth, …).

About Fallot: La Moutarderie Fallot has operated continuously since 1840 in the town of Beaune in Burgundy, France and is the sole independent family-owned mustard maker in Burgundy.

To learn more visit:To learn more visit: www.fallot.com

Meet Marc Désarménien, grandson of Edmond Fallot, at the Winter Fancy Food Show San Francisco January 11 – 13, 2015 BOOTH #3535

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