Red cord

Red cord

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Pepper, tomato, basil, washed, cut, put in a blender and chop well, add oil, salt, pepper and after obtaining a sauce pour into a bowl, set aside 2 tablespoons of this sauce, mix the rest with 3 / 4of the amount of parmesan, fill the pockets of the meat slices, catch with toothpicks and set aside.

We put the 2 tablespoons of sauce in a bowl and mix them with sour cream and in another bowl we mix the breadcrumbs with the paprika and the rest of the parmesan

We pass the prepared meat through the flour, then through the pepper mixture, then through the Parmesan cheese and we fry them in a lot of oil.

Take them out on kitchen paper and serve them with lettuce, tomatoes, peppers

Cut the rooster into suitable pieces that you wash and drain well. Cut the julienne onion and carrot into thin slices.

In a large bowl put the chicken pieces, onion, carrot, peppercorns, bay leaf, thyme and garlic. Cover with wine and leave to cool for a few hours or in the evening until morning.

Drain the pieces of meat, wipe them well and fry them well on all sides in olive oil. Add the onion, drained carrot and sliced ​​celery stalks. Let it soak for a few minutes, then add the drained wine. Bring to a simmer until the chicken is soft, adding a little warm wine or vegetable soup.

When it is almost ready, cut the bacon into strips and fry it in butter. Add the drained pickled onion, leave for a few minutes, stirring gently, then add the mushrooms. Pour the mixture of bacon, onion and mushrooms over the chicken, season with salt and let it boil for a few more minutes.

The features that attract me the most to Philips Multicooker are frying and simmering.

Serve the food with coconut meat in wine sprinkled with finely chopped green parsley.

Grand Marnier Red Cord (375ML)

Encase your bottle in this luxury velvet drawstring holder. The perfect gift.

Quantity must be 1 or more

Created in 1880 by Louis Alexandre Marnier Lapostolle, Grand Marnier® Cordon Rouge is a visionary blend of 51% French cognac with bitter orange from the Caribbean. The aged Cognac and 40% ABV creates a uniquely balanced liquid that elevates a classic cocktail such as the Margarita.

• 2020 - Double Gold Medal, San Francisco World Spirits Competition
• 2017 - 96 Points, “Extraordinary, Ultimate Recommendation”, Ultimate Spirits Challenge
• 2017 - Double Gold Medal, Best In Show Liqueur & Best Fruit Liqueur, San Francisco World Spirits Competition

This product is only available for delivery in the following states: Arkansas, Connecticut, District of Columbia, Florida, Indiana, Louisiana, Maine, Minnesota, Missouri, North Carolina, North Dakota, Nebraska, New Hampshire, New Jersey, New Mexico, New York, Rhode Island, South Carolina, West Virginia.

California Residents: Click here for Proposition 65 WARNING

NV G. H. Mumm & amp Cie Champagne Cordon Rouge Brut

6/1/2021 - Harley1199 wrote:

Bank Holidays by the Sea 5/28 / 2021-6 / 6/2021 (Alicante - Espa & # 241a): Deliciously cold, steely and with a cereal aroma on the nose. Good acidity, medium body and moderate persistence. Subtle balance that can only improve with time. Ideal paring meals.

Deliciously cold, steely and with a feeling of cereal on the nose. Good acidity, medium body and moderate persistence. Subtle balance that can only be improved. Ideal for eating.

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5/4/2021 - kostaslonis wrote:

G.H. Mumm tasting (Oinoscent): The wine is fresh, showing citrus, yeast and a thin oak frame.
The wine shows freshness again in palate, citrus and grapefruit, yeast, high acidity, creay, long finish
Its alright

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5/2/2021 - marcellonegro wrote: 89 Points

Light and fresh. Nothing creamy. Well balanced and minimal complexity.

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3/5/2021 - bravo.solares Likes this wine: 90 Points

Simple but enjoyable - and quite good for the price I paid. Citrus, brioche, some minerality. Hard not to like - esp. at just under $ 30!

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3/3/2021 - Alex Brogan wrote: 86 Points

Nice start to Xmas day! So fresh and so clean! Got on very well with the gravadlax

Chicken Cordon Rouge

Elegant breaded chicken rolls, filled with basil-seasoned goat cheese, Parmesan and roasted red peppers.

Recipe Ingredients:

4 boneless, skinless chicken breast halves, about 1 1/2 pounds
Salt and freshly ground black pepper to taste
3 ounces soft goat cheese
1/2 cup freshly grated Parmesan cheese
1 tablespoon chopped roasted red pepper
1/4 teaspoon dried basil leaves
1 large egg
1 tablespoon water
1/4 cup all-purpose flour
1/3 cup dry Italian-style bread crumbs
1 tablespoon vegetable oil
1 tablespoon chopped fresh flat-leaf parsley

Cooking Directions:

  1. Lay chicken breasts between sheets of plastic wrap and pound to 1/4-inch thickness. Sprinkle with salt and pepper.
  2. In medium bowl, blend together goat cheese, Parmesan cheese, roasted red pepper and basil. Use hands to divide and form the cheese mixture into 4 little logs. Set a log on top of each chicken breast. Roll up chicken, folding in sides, and secure with toothpicks.
  3. In shallow bowl, beat together egg and water.
  4. Place flour in shallow pan.
  5. In another shallow bowl, combine bread crumbs and parsley.
  6. Dredge chicken roll in flour, patting off any excess. Dip chicken roll in egg, turning to coat all sides then roll chicken in bread crumbs. Wrap in plastic wrap and refrigerate for at least one hour.
  7. Preheat oven to 375 & degF (190 & degC).
  8. In large, non-stick skillet over medium-high heat, warm oil. Saut & eacute chicken rolls, turning to brown all sides, about 5 minutes. Transfer to a baking dish and bake for 20 minutes, or until firm and cooked throughout. Remove toothpicks before serving.

Recipe provided courtesy of the National Chicken Council. Used with permission.

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Review: G.H. Mumm Cordon Rouge Brut NV

One of the better known champagne houses, G.H.Mumm is the 4 th largest by volume with over 8 million bottles produced annually. Mumm has become well established in the public eye, sponsoring events such as the Melbourne Cup and (for a while) being the victory spray of choice in Formula 1. As part of the Pernod Ricard group, GH Mumm sits as a sister brand to Perrier Toy.

Cordon Rouge means “red ribbon”, a homage to the history of the house when it once emblazoned its bottles sent to its best clients with red silk ribbons. Speaking of history, Mumm’s roots are very Germanic, originating from German winemaker P.A. Mumm. After acquiring land in Champagne, they set about developing their sparkling wines under the watch of Georges Hermann Mumm, from whom the modern name is now derived.

The Chef de Cave (chief winemaker) torch at Mumm has recently been passed onto young Didier Mariotti, a man with a reputation as a stickler for quality. He applies this approach right through the wine making process from growing to distribution, personally traveling to international markets to check on warehouse stocks.

Always competing with Moet & Chandon, Mumm excels due to its value. Fancier vintage and long-aged varieties are not out of reach of regular punters wallets. Additionally, offering the NV standard in a wide variety of bottle sizes allows Mumm to capture a fair sample of the value minded shopper, and regular sales ensures that bottles are bought and consumed with great speed.

Speaking of speed, does the Mumm in larger bottles taste better for racing drivers when combined with victory & # 8211 or is there a reason why they spray so much of it all over the place?


From: Reims, Champagne, France Installation
Code: NM-257-001
Cost & amp Source:

$ 50 a bottle available from most liquor stores

Blend Ratio: Pinot Noir / Chardonnay / Pinot Meunier (45/30/25)
Aging: Typically 2.5 Years
Disgorged: 2016 (2013 Base Vintage)

Sipped: Early December 2016

In the Glass:

Look: Soft and pale golden hues with nice streams of fine bubbles with good life span.

Smell: Soft notes of pastry entwined with Earthy tones, but predominantly sweet fresh zesty fruits.

Keys: There’s always something deceptive about sipping the foam straight off the top right as you serve champagne. In the case of Mumm, the aeration delivers a soft and zippy lemony pillow on the tongue. After this, Mumm becomes a different character with a taste sensation of light bitterness and notes of scorched lemon tart and hard, sour green apples and pears. Sadly, there is also limited depth of flavor - this is a wine that lacks that honeyed sweetness of a bottle that has been aged for a good length of time (to some, this may be a blessing).

Mumm hangs around on the middle of the tongue with a sour dry burn, and lingering flat flavor and fades off after a medium amount of time.

This is second test bottle have had to review. The first was 375ml bottle (2011 base) - it is said that the smaller the bottle the less the quality, with the vessel volume having an effect on the speed of fermentation. It unfortunately didn’t resonate strongly with its drinkers either & # 8211 hence the retest to a new vintage.


Party Potential: Although Mumm can be sold at a nice, low price tag which can make it appealing for bulk purchasing for larger parties, I would suggest not to let the brand clout sway you. At low to mid $ 40 per bottle - this is a great price region filled with options such as Piper, Lanson and Nicolas Feuillatte which offer competitive alternatives whilst offering superior quality. As BYO Mumm is fine, but if you want a better flavor (and drinking) experience then try another option.

As a Gift: Mumm’s value lies within its brand - it’s a very well-known and popular champagne. Some of their bottle and gift-box designs are also quite nice and useful for up-cycling. These make them ideal gifts for small celebrations.

At Home: Mumm is a nice little bottle to pop on the table at an intimate family gathering to celebrate an award or birthday.

Matching: Mumm provides a slightly difficult match up in the current vintage. I would avoid soft cheeses (I did not have a great experience with camembert). Match with very salt laden items such as chips, popcorn or cured meats, as well as chicken and prawns.

Score & Verdict:


At $ 50 I feel it is only moderate value for the quality.

How did I drink it?

I had friends over to watch football and this is what we kicked off with. My team lost, but I’m fairly sure that wasn’t the reason I had a slightly bad taste in my mouth. I expect Mumm to bounce back eventually.


Chef Nicolas Boussin delighted those present at the event with dishes such as: "Boule de Noel", "Evolution Crepe Suzette PRO" and "Finger Food Exotique" and amazed by the innovative way to combine the carefully chosen and ingenious ingredients assembled with Grand Marnier Cordon Rouge, as well as through the special talent of making a dessert look like a work of art.


According to their official website, Grand Marnier's first distillery was built in 1827 by Jean Baptiste Lapostolle in the small town of Neauphle-le-Château. His granddaughter Julia married Louis-Alexandre Marnier in 1876 and, four years later, the Marniers released a signature cognac with Caribbean bitter orange. [1]

César Ritz (1850–1918) reportedly came up with the name "Grand Marnier" for Marnier-Lapostolle, who in return helped him purchase and establish the Hotel Ritz Paris. [2] During the extravagant La Belle Époque, Grand Marnier was served in the Ritz Hotel as well as the Savoy Hotel. [1] The brand has released anniversary editions of its well-known liqueur lines and became popular in the United States in the 1980s. [1]

On 15 March 2016, the Campari Group announced a friendly takeover offer for Société des Produits Marnier Lapostolle S.A., the owner of Grand Marnier.

Cordon Rouge Edit

Cordon Rouge ("Red Ribbon") is an orange-flavored cognac liqueur and the original Grand Marnier liqueur, which was created in 1880 by Alexandre Marnier-Lapostolle. It is consumed neat and is also used in mixed drinks and desserts.

Awards Edit

  • Gold Medal World Spirits Competition, San Francisco 2001
  • 4 Star recommendation from F. Paul Pacult's Kindred Spirits, the Spirit Journal Guide

Signature Series Edit

  • No. 1 - Natural Cherry - A blend of Grand Marnier Cordon Rouge with wild tropical Haitian and Dominican oranges and European Griotte cherries.
  • No. 2 - Raspberry Peach - A blend of European raspberries and rare red peaches from Ardèche, in the South of France, combined with Grand Marnier Cordon Rouge.

Yellow Cord Edit

Yellow cord (Yellow Ribbon) was a triple-sec Curaçao-like liqueur that was made with neutral grain spirit instead of Cognac. It was only sold in some European countries and at some major international airports. The production stopped on 1 January 2017, after the company was taken over by Campari.

Cuvée du Centenaire Edit

Cuvée du Centenaire ("Centennial Edition") was first released in limited quantities in 1927 to commemorate the 100th anniversary. It is made with up to 25-year-old fine cognacs and is consumed neat. It is more expensive, at about US $ 145 per bottle.

Awards Edit

  • 5-star recommendation from F. Paul Pacult's Kindred Spirits, the Spirit Journal Guide
  • Double Gold medal at the 2001 San Francisco World Spirits Competition
  • Gold Medal at the San Francisco World Spirits Competition 2007

Cuvée Spéciale Cent Cinquantenaire Edit

The Cuvée Spéciale Cent Cinquantenaire ("Special Sesquicentennial Edition") was created in 1977 to honor the 150th anniversary of the brand, and is currently the most expensive variety of Grand Marnier. It is made with up to 50-year-old cognacs in frosted glass bottles featuring hand-painted Art Nouveau decorations. In 2005 it was marketed with the slogan "Hard to find, impossible to pronounce, and prohibitively expensive." [3]

Awards Edit

  • "Best of the Best" Spirits in the Robb Report
  • 5-star recommendation from F. Paul Pacult's Kindred Spirits, the Spirit Journal Guide
  • Gold Medal at the Salon des Arts Ménagers 1983 - Brussels
  • “Best Liqueur” at the 2001 San Francisco World Spirits Competition
  • Double Gold Medal at the San Francisco World Spirits Competition 2007

Cuvée Louis-Alexandre Marnier-Lapostolle Edit

Cuvée Louis-Alexandre Marnier-Lapostolle is a special selection of cognacs taken from the best known districts (Grande Champagne, Petite Champagne, Borderies, Fins Bois and Bons Bois) and aged at length in oak casks. It is only available in duty-free shops in Canada and France and liquor stores in Quebec, Canada, and the Netherlands.

Grand Marnier is used in several kinds of pastries, such as liquor cream buns. It can also be used in the French Christmas dessert known as Christmas log (Yule log). It is frequently used in recipes for cranberry sauce, as sweetness and citrus can be a contrast to the bitterness of cranberries. It is also an ingredient for the preparation of flambé dishes, such as crepes Suzette, Grand Marnier soufflé and crème brûlée. It can also be used in the sauce of the "Canard à l'orange" roasted duck dish. It can be simply drizzled over vanilla ice cream. It can also be used in some fruitcake recipes instead of brandy.

Grand Marnier can be used in mixed drinks. It can be used as an alternative to Cointreau or triple sec. Some examples of these include the Cosmopolitan, Margarita, Sangria, Sidecar, and the B-52.


Ruinart (Ruinart) is considered one of the oldest wine houses in France and produces exclusively champagne. The company is located in Reims, Champagne and belongs to the LVMH Moët Hennessy Louis Vuitton SA group of companies. The company's range includes seven types of premium sparkling wines, including wines obtained from harvests in a given year.

Historical reference

The Ruinart company was founded in 1729 after the issuance of a royal decree authorizing the transport of bottled wine. Before that, only barrels were allowed for transport, which seriously hindered trade. The first owner of the company, Nicolas Ruinart, was in charge of selling cloth, and the first buyers of wine were the company's regular customers. The first year was not very successful - only 170 bottles were sold.

Then there was a recession in the textile trade, and the entrepreneur decided to focus on winemaking. Ruinard supplied wines in northern France and southern Belgium, and 30 years after the company was founded, sales reached 36,000 bottles a year. Then the business passed to the son of the owner Claude, who managed to bring the brand to the international market and establish trade relations with Germany, the USA and Russia.

The growth of the company required the expansion of wine storage areas. In the first half of the 19th century, new cellars were built on the site of the limestone quarries, which were developed by the ancient Romans. At the same time, the company has significantly expanded its vineyard area.

The economic crisis of 1929 and World War II severely disrupted French wine production. In 1946, the company had only two large buyers, and the stock of champagne was reduced to 10,000 bottles. The company's new owner, Bertrand Moore, had to start from scratch. The entrepreneur decided to reorient production to "chardonnay" grapes, which later became a distinctive feature of Ruinart products.

From that moment on, the company's business went up. In 1959, the first bottle of Ruinart Blanc de Blancs champagne was launched, the emblematic product of the wine house. In 1963, the company was bought by Moët & Chandon, which later became part of the LVMH concern, which unites luxury brands. More than 3 million bottles of champagne leave the factory lines every year.

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