As we near the end of September and the grapes are safely gathered we reflect on the vintage year which although much easier in terms of weather than 2024, has still provided it’s challenges.
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I always thought that hummus had loads of oil added to make the smooth emulsion-like texture in the same way that you make mayonnaise.
The most requested recipe from our guests is my caramelised onion tart. The key to this tart is patience. It takes nearly an hour for the onions to sweat down and caramelise but it’s this that gives the tart its sweet flavour so take your time. This is my own recipe that I have adapted over time.
I posted a few days ago that vines here in the Loire are flowering. There seems to be a lot of fruit and conditions are perfect at the moment.
Bâttonage is the French word for stirring the ‘lees’
Watched a very interesting French documentary this morning that goes into the detail behind Crémant versus Champagne.
So it seems I’m going to have plenty of time to wander around the vineyards over the next few weeks. The plateau just above the house is planted with Chenin.
