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Well, here’s an unusual cheese for you. Lou Claousou – a raw sheep’s milk cheese from the Occitanie region in the south of France.

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

So, this weekend I was that woman in the supermarket that you try not to make eye contact with. The one trying to sell you something.

As the world slowed down so did we. As the skies became calm, so the sound of nature turned up its volume. It’s been a year and a bit now.

The least used (but most effective) way of fighting frost here in the Loire is to use aspersion. Sprinkling water over the vines.

This past week has been a tough one for growers in the Loire as they battle to save their 2021 crop. So what’s the cost of frost?

French wine labels can be tricky to understand. The combination of unfamiliar vocabulary and a different language can make it difficult.

Two turns of the key in the gate and off I go. Just 200 metres up the hill and there I am. Over 2,200 hectares of vines to explore.

Who inspired you when it comes to cooking? Who was it that ignited your passion for food? Whose books did you read

Staring out of the window I can see her standing there. Huddled up with a look of confusion on her face. It’s been a week now.

High drama in Vallée de Vauvelle on Tuesday afternoon.

Snow fell at the beginning of last week. Just a little. Enough to turn the vineyards into a sparkling winter scene as temperatures plummeted.