Recipes from Le Tasting Room’s kitchen – skinny smoked salmon, orange and fennel salad
After 5 days of total gluttony in Barcelona, I’m going light and low for a while before the Christmas festivities kick in.
What are we drinking this week? Tue le Boa from Jean-François Merieau
Off-beat to say the least. Jean-François Merieau’s Tu le Boa is an extraordinary wine. In 2000 he made just 1500 bottles from tiny yields (around 20hl/ha) of Sauvignon Blanc.
Wine education – burying the cows’ horns
The biodynamic approach to growing grapes includes burying cows’ horns in the winter and digging them up again in the spring. What’s that all about?
Recipes from Le Tasting Room’s kitchen – Crème Brulée
Crème Brulée is a French classic and very easy to make. You need few ingredients and can make it a couple of days in advance,
What’s going on in the Loire valley vineyards in October?
We’ve been living in the Loire for 12 years now and this is the first year that we have seen smiles on the faces of growers all over the region.
Not keen on overly formal dining and dining experiences we had no idea what to expect at Disfrutar in Barcelona last week.
What are we drinking this week? Ekam from Raül Bobet
It was a great opportunity to discover some non-French wines and one or two of them really made an impression on us such as this one, Ekam from Raül Bobet.
What’s on the cheeseboard this month? Reblochon
Definitely in our top 10 favourite cheeses. Reblochon is a washed rind, raw cow’s milk cheese made in the Savoie area of France.
A beautiful bunch of Chenin Blanc still hanging on the vine at Chateau de Fesles in the heart of the Bonnezeaux appellation taken on Saturday.
Harvest 2018 update – Cabernets in Anjou
While most of the Cab Francs have been brought in in the appellations of Chinon, Bourgueil and St Nicolas de Bourgueil there are still grapes hanging on the vines in Anjou.
What are we drinking this week? Poiré Authentique from Eric Bordelet
Poiré is the French term for the English drink perry. Similar to cider except made using pears, it’s delicious and great served as an aperitif.
Personal news – moving on to pastures new
We’d been thinking about moving for a couple of years. The house seemed big without the children and we had been toying with the idea for a while.