Recipes from Le Tasting Room’s kitchen – a delicious radish salad
Radishes have really grown on me since we moved to France. Traditionally here they’re eaten with butter, salt and crusty bread as a simple seasonal appetizer.
What’s on the cheese board this week? Lou Claousou
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.
Vineyard update 2021 – flowering in the vines
Vines here in the Loire are now in full flower. As you pass the vineyards and the wind is blowing in the right direction you can smell the delicate scent.
What’s on the cheese board this week? Mothais sur feuille
Mothais sur feuille is one of our favourite goat’s cheeses and it makes a regular appearance on our cheese board.
Wine education – hail damage in the vineyard
Hail damage is ghastly. It’s random, localised and destructive and can wipe out a crop in minutes. That’s what happened here last week.
Wine education – what’s the deal with egg shaped fermenters?
Fermenting wine in an egg shaped vessel is nothing new. It goes back thousands of years but in recently, we’ve seen a resurgence of them.
Wine education – all about Muscadet
In the 1980’s when I was working in London selling wine to hotels and restaurants, Muscadet was the Pinot Grigio of its time.
Wine education – assessing frost damage in the vineyards
As the weeks go by, we have a clearer idea of the level of frost damage in individual parcels here in the Loire.
Wine education – planting new vines
Vincent & Tania Carême have planted a new parcel called Les Granges in the village of Noizay this past week.
Life in the Loire 22 May 2021 – still pivoting!
That’s what they call it isn’t it? Pivoting. Swinging around as if on a pivot. Trying different things.
What’s on the cheese board this week? Chaource
Well. There’s Chaource and there’s Chaorce. You’ll understand what I mean if you get a really good one. This week we hit the jackpot!
What’s on the cheese board this week? Olivia Fermier
Goat’s cheeses are at their best at the moment and this little cheese that we bought yesterday at France Fromages in Tours is wonderful.