Gastronomy of Haute-Marne

Drinks

Wines from champagne

See also: Wine from champagne

The department is on the surface of AOC Champagne. A hundred hectares of vines is exploited since the middle of the years 1970 on the communes of Rizaucourt-Buchey and Argentolles (close to Colombey-the-Two-Churches). Encépagement is made with the Cépage S traditional Champagne: black Pinot, miller or chardonnay.

If musts (fresh grape juice not fermented) are currently largely worked made-to-order in the local co-operatives, marketing is often the fact of collecting.

Wines of Coiffy

Two wine growers perpetuate the wine tradition of the village of Coiffy-le-Haut, on small about thirty hectares. The type of vines used are the black pinot, the resident of Auxerre, the gamay and the chardonnay. The wine obtained the label “Local wine of the Slopes of Coiffy” in 1989 and is seen rewarded with regular intervals for medals, amongst other things those of the agricultural open Competition of Paris (distinction most prestigious and the most recognized profession).

Wines of Montsaugeon

For a few years, a few arpents of planted vines of pinot black and chardonnay, have given a wine having similarities with the wines of Côte of gold. The Burgundy is not far.

Various wines

Haute-Marne, before the destruction of its vineyard by the Phylloxera at the end of the XIXe century, had an important vineyard. It largely covered subsistence farming and it was convoyed amongst other things towards the great centers of consumption (Paris for example). The wines were also used for the development of Champagne, before a law prohibits this process.

Certain villages perpetuate this viticultural tradition, while making reappear their vineyards of antan. It is the case for example of Poisson, Saint-Urbain and especially Be worth-on-Saint-Urbain where an association replanted local type of vine: the Belon oyster.

Other drinks

A brewery has been installed for a few years in the former priory of Vauclair, with Gyé-on-Aujon. The beer is brewed there with old, on binds and is declined as a blonde, brown, fair and red-headed. Its quality enables him to be tasted more and more out of the local context.

The Currant Ruby, product with Bugnières, is carried out containing fresh currant juice fermented. The Currant Reindeer, product with Montheries, is a currant juice fresh, fermented and made effervescent. The plum trees, mirabelle plum trees and other quetsch plum trees give brandies of great quality.

Dairy products

Haute-Marne is a department of dairy breeding. The cheese-making tradition is thus anchored there of this fact for a very long time. The relay was taken today by agro-alimentary dairy groups which try to perpetuate these customs. The department produces 3 cheeses under sign of quality:

  • the AOC Langres,

  • the AOC Epoisses,
  • the emmental Red Label Great wine.
Some other cheeses non-AOC are also elaborate there: The Square of the East, Shone it - Savarin, Chalancey, Saulxurois and Small Langres.

With Illoud, the Bongrain-Gerard cheese dairy works out the universally known cheese-making speciality: “The Whim of the Gods”.

With Saint-Dizier finally partly the Miko ice creams, exported in the whole world are manufactured.

To all these products the productions of a rich soil are added: foie gras, poultries, jam to which come to be added truffle of Haute-Marne ( Tuber uncinatum ) and crayfish to red legs ( Astacus crayfish ).

Culinary specialities

Some specialities make the fame of the communes of Haute-Marne. Here particularly:

  • the tart in Quemeu of Chaumont, tart of the employers' festival.
  • Cases of Wassy,
  • the ruail " Clefmontaise" of Clefmont,
  • the plate or the pike perch with the Joinville,
  • Bragardise of Saint-Dizier,
  • the Kiss of Chaumont,
  • the Stopper of Champagne to the chocolate and liquor.

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