Loire vineyard update – harvest 2022
Well, we’ve had rain. Quite a lot yesterday. Not so much of a shower, more of a deluge. Growers are speeding up gathering their grapes.
Loire harvest update 2022 – Domaine Franck Breton Montlouis-sur-Loire
We called in to see Franck Breton on Thursday for a tasting with guests. It’s a busy time at the moment as harvest is underway.
Les Grands Eaux Musicales at Versailles
We spent a weekend in Versailles recently and were lucky enough to be treated to an evening at the Palace of Versailles, les Grands Eaux Musicales.
And we’re off – Loire harvest 2022 begins
It’s another spectacularly early harvest here in the Loire. Secateurs started snipping on the 23rd August in Muscadet.
What’s on the cheeseboard this week? Munster
Munster is a washed rind cheese that comes from Alsace in North East France. It goes back to the 7th century.
Loire vineyard update – two weeks before harvest
Things have certainly changed since we did our last update a couple of weeks ago. The rain in the past week has been welcome.
And now for something a little different – a Pinot Gris from IGP Urfé
When you think of the Loire you probably think about Sauvignon, Chenin & Cabernet Franc. Did you know that there’s Pinot Gris too?
Recipes from Le Tasting Room’s kitchen – lentil hummus with cucumber, tomatoes, basil & eggs
Inspired by a recent trip to Orléans when we enjoyed a lovely fresh lunch at Les Becs à Vin. Today I recreated my version of the tasty veggie plate we shared.
Technical vocabulary explained – fermage & métayage
You may have heard the term fermage mentioned. What is fermage and what’s the difference between fermage and métayage
What’s on the cheeseboard this week? Claousou
This is a cheese you’re unlikely to find outside France. Claousou is a brebis (sheep’s cheese) that comes from Occitanie.
Loire vineyard update – 7th August 2022
One record after another is being broken this year. July 2022 was the driest July since records began in 1958/9.
Recipes from Le Tasting Room’s kitchen – an Italian inspired starter or light lunch
Inspired by our recent trip to Roanne, today, I recreated ‘a ma façon’ the very simple, yet delicious entrée (appetizer) we enjoyed.