|Lavaux Vineyards, Switzerland|
|The French side...|
|The Swiss side...|
|Charlie Chaplin lived on the edge of the Lavaux vineyards |
for 20-years~after fleeing the U.S. for being labeled a communist~
|The Savoie-Lavaux wine route~|
When it sometimes seems the planet is slipping into a dystopian wasteland—the restorative, sparkling fresh-air and alpine scenery along the Savoie-Lavaux wine route is always waiting to transform you down to your DNA...
You'll be revived and made completely new by the pristine nature, great food and wines, the quaint old villages and panoramic views. Begin at either end. At the top of the map is the Lavaux Vineyards, a collective of 50-wine producers on the shore of Lake Geneva (Lac Leman) in the French-speaking part of Western Switzerland.
The stonewalls edging the terraced steeps on the UNESCO World Heritage site were constructed by monks in the 12th century. The vineyards are planted in Chasselas grapes that produce white, fruity wines.
Along the French shore of Lake Geneva white wines like Ayze, Crépy, Marignan, Ripaille and Marin are also produced from Chasselas grapes.
Travel the route and discover a genteel world of rich history and wine producers who'll jump for joy to share their gems and thousand delights with you.
Mario Batali’s Linguine with Clams~
1 pound dried linguine
1/4 cup extra-virgin olive oil
6 garlic cloves, sliced
1 pound small clams, such as Manila, or cockles, scrubbed
1 tablespoon red chili flakes
1 cup dry white wine
1 bunch Italian parsley
3 tablespoons Kosher salt
1. Add the salt to 6 quarts of water, bring to a boil. Drop the linguine into the boiling water.
2. While pasta cooks, make the sauce. In a 12- to 14-inch sauté pan, heat the olive oil over medium high heat. Add the sliced garlic.
3. Cook the garlic until it's fragrant. Before the garlic gets too brown, add in the clams. Add the chili flakes and white wine. Cover the pan and cook until the clams steam open.
4. While cooking, coarsely chop parsley, including stems.
5. Drain the linguine when it is one minute short of the cooking time on the package instructions and put it in the sauté pan with the clams. Toss the pasta in the pan to allow it to absorb the broth.
6. Remove any unopened clams. Add parsley and toss together. Serve the pasta. Finish with a pinch of red chili flakes.
~ ~ ~