Chateau de Bois-Brinçon in Anjou has its open house on Saturday the 21st and Sunday the 22nd April. Great wines from this bio-dynamic producer in Anjou.
Sweet pastry that crumbles in your mouth like shortbread. This is the pastry I use to make all our sweet tarts here at Le Tasting Room and it freezes like a dream.
I’m calling this a squidgy chocolate raspberry dessert rather than a cake because there is no flour and it’s something you would serve as dessert rather than with a coffee in the morning or cup of tea in the afternoon (not that you couldn’t of course because it’s delicious!).
The weather has been dire over the past week with huge quantities of rain making vineyards practically inaccessible. This is worrying as the damp, humid conditions lead to mildew (downy and powdery) which requires treating on a regular basis, especially if you are working organically.
Flowering is an important stage in the vineyard year. Vines further east have flowered and the fruit has set whereas here in Anjou, our vines are in full flower.
In the production of wine we talk about 2 separate fermentations. The first fermentation (with which I’m sure you are all familiar), is alcoholic fermentation.
Bowls of steaming soup and pumpkin pie, guess the weight of the pumpkin and the biggest display of pumpkins and squashes I’ve ever seen in my life.