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A recipe that will appeal to you if you love black olives and dark earthy flavours. Everything can be prepped in advance.

Yes, it’s that time of year! As we approach Christmas, traditionally domaines open their doors and welcome private customers to taste & buy.

This week in France it’s all about Beaujolais Nouveau (new Beaujolais). The official date was yesterday and I popped out to buy a bottle.

The Vin de France category of wine production in France is the least regulated. Most wines in this category are every day wines, simple wines.

We both love Vermouth. It’s bitterness backed up by notes of herbs, spices, flowers and fruits. Perfect on ice on its own as an apero.

I first learnt about sparkling wine in the 1980’s. Vintage fizz was from a single year and non-vintage was from several years.

If I’m honest, I’m not the biggest fan of chestnuts. Not because I don’t like them but because they are such a pain to prepare.

When we talk all things Muscadet and the region close to the sea at Nantes, there’s only one grape variety that springs to mind.

It seems pertinent (as we countdown to Beaujolais Nouveau) to talk a bit about Gamay. It’s famous in Beaujolais but also grown in the Loire.

If you like smoked haddock then you’ll love this easy recipe that can be whipped up in a jiffy. The spicing is gentle and comforting.

A short localised hail storm can wipe out a year’s harvest in 15 minutes. As the hailstones batter the vines, the foliage is stripped off.

So, you’re in a French restaurant or a French home and the cheeseboard is passed to you. Do you know how to cut the cheese?