Tagged with "Loire valley wine tours"

That’s what they call it isn’t it? Pivoting. Swinging around as if on a pivot. Trying different things.

Sometimes, (and I mean not often), you choose a wine that turns out to be the perfect pairing with the dish you’ve prepared.

Cup of tea in hand, we hear activity outside the gate. Good news. It’s our wood that should have been delivered on Monday.

All the sweetness of carrot and pumpkin soup with a smoky bacon background and lots of fresh thyme. This is a winter soup you’re going to love.

You’re standing in the winery chatting to the winemaker and he or she starts talking about the must or moût (in French). What’s that?

Once again frost has struck the Loire valley. 2 nights ago growers lit the burners, turned on the aspersion and cranked up the hot air turbines.

We both prefer the dark meat, preferring the juicy, tender leg meat to the breast so last night I decided to spice up the remaining breasts! Here what you need to do make a lovely spicy mid-week dinner that requires little work and really hits the spot. 

Guinea fowl (Pintade) is very popular in France. It has a slightly more gamey flavour than chicken but not quite as gamey as pheasant. It’s delicious!

One of the signs of spring that we look out for is the beautiful wisteria that grows all over the Loire valley. It’s generally out in time for my birthday!

Saucesse de Morteau (a delicious smoked sausage) is a protected product which means it must meet the strict regulations that surround its production.

For us Brits, Christmas wouldn’t be Christmas without mince pies. Perceived as something rather strange by the French that doesn’t deter me!

While most of the Cab Francs have been brought in in the appellations of Chinon, Bourgueil and St Nicolas de Bourgueil there are still grapes hanging on the vines in Anjou.