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We noticed while driving through the vineyards of St Nicolas de Bourgueil and Bourgueil today that practically no-one has tied their vines down.

Such an easy mid-week dinner and one that is really rich in flavour. It’s hard to believe there are so few ingredients.

Pruning is a vital task during the vineyard year that controls yield and keeps vines manageable during the growing season.

Last August, a tiny stray kitten came bounding into our garden. We wondered if she had a second home somewhere but then she decided to stay.

Sabrer une bouteille de Crémant. To open a bottle of Crémant with a sabre or sword. Lots of fun for special celebrations.

David Guitton at La Table de la Bergerie in the Layon consistently produces dishes that are simple, seasonal and packed with flavour.

I don’t think I’ve ever seen the Loire so low in the 11 years that we’ve lived here. It was pretty low in 2011 but I don’t think it’s been this low.

Anne made a first pass through the vineyard for the Clos de la Bergerie (one of the domaine’s sweet wines) on the 5th September and it came in with a potential of 17°.

Today, when I observe a wine and it isn’t strictly clear and bright I’m more likely to as myself a series of different questions.  Is this a natural wine? Is this an organic wine? Is this a wine that has not been fined or filtered?

Standing among the vines in the appellation of Bonnezeaux overlooking the beautiful landscape of Anjou, we had a fascinating insight into the work of the organic growers this week as we participated in 6th edition of La Paulée de l’Anjou Noir.

Subtle differences in top soil, bedrock, hydration and drainage, wind and rainfall all make themselves apparent in the different wines Arnaud Lambert makes.

Ok, so you’re staying in Angers in the Loire and you love wine and you think ‘right, it’s Sunday tomorrow, let’s go wine tasting’.