1. A method of cutting vegetables in French cuisine. Potatoes, carrots, etc. are cut into strips and then beveled to form a barrel shape. 2. A winery in the Bordeaux region of France that has vineyards and winemaking facilities and does everything from grape growing to wine making. The chateau name is often the brand name of the wine, such as "Chateau Margaux." This is especially true in the Bordeaux region of France. Source: Kodansha Drink Dictionary Information |
➀フランス料理で、野菜の切り方の一つ。じゃがいも、にんじんなどを細長く切り、面取りして樽(たる)型に整形する。 ➁フランスのボルドー地方で、ぶどう園と醸造設備を持ち、ぶどう作りからワイン作りまでを一貫して行っているワインの醸造所。「シャトーマルゴー」のように、シャトー名がワインの銘柄であることも多い。特にフランスボルドー地方でいう。 出典 講談社飲み物がわかる辞典について 情報 |
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