Quote <HTML> <HEAD> <META HTTP-EQUIV="Content-Type" CONTENT="text/html; charset=windows-1252"> <META NAME="Generator" CONTENT="Microsoft Word 97"> <TITLE>Rabelais, François [1494-1553]: François Rabelais was born in Seuilly, outside Chinon in the Loire Valley</TITLE> </HEAD> <BODY> <FONT FACE="Arial"><H5>Rabelais, François [1494-1553]: François Rabelais was born in Seuilly, outside Chinon in the Loire Valley. Gargantua drank in its wine cellars; Panurge sought "the truth" in the clear waters of the town’s Caves Painctes; and the Picrochole War was fought on its surrounding hills, between the "kingdoms" of Seuilly and Lerné, in reality two farming villages. There is a statue of Rabelais in Chinon on the quay above the Vienne, and his Caves Painctes is now the home of Chinon’s wine society.</H5> </FONT><FONT FACE="Arial" SIZE=2> <P>Beuvez toujours, vous ne mourrez jamais. Loosely: Drink always and never die. Also: Drink constantly; never die. </FONT><FONT FACE="Arial" SIZE=1> Widely attributed to François Rabelais.</P> </FONT><FONT FACE="Arial" SIZE=2> <P>Touaine’s Vouvray: vins de taffetas; wines of taffeta. </FONT><FONT FACE="Arial" SIZE=1>Attributed to François Rabelais.</P> </FONT><FONT FACE="Arial" SIZE=2> <P>It’s a wine of taffeta, well woven and of good yarn. </FONT><FONT FACE="Arial" SIZE=1>François Rabelais, Gargantua, about Vouvray from Touaine.</P> </FONT><FONT FACE="Arial" SIZE=2> <P>I know where Chinon lies and I know the Caves Painctes for I have drunk many a glass of fresh wine there. </FONT><FONT FACE="Arial" SIZE=1>François Rabelais, quoted in A Wine and Food Guide to the Loire, Jacqueline Friedrich.</P> </FONT><FONT FACE="Arial" SIZE=2> <P>… the pure Septembral juice …. </FONT><FONT FACE="Arial" SIZE=1>François Rabelais, <U>Pantagruel</U>, 1532.</P> </FONT><FONT FACE="Arial" SIZE=2> <P>… that nectareous, delicious, precious, heavenly, joyful and divine liquor called wine. </FONT><FONT FACE="Arial" SIZE=1>François Rabelais, <U>Pantagruel</U>, 1532.</P> </FONT><FONT FACE="Arial" SIZE=2> <P>See also: François Rabelais décrit la " fouasse " : " faicte de fine fleur de froment délayée avec beaux moyeux d’œufs et de beurre, safran, é pices et eau ". Fouace, a bread, was made of fine butter, fine egg yolks, fine saffron, fine spices, according to a recipe in Gargantua.</P> </FONT><FONT SIZE=2> <P> </P></FONT></BODY> </HTML>
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