Blog

A super easy side dish that is great served with a griddled chicken breast or as part of a veggie meal. Make sure you have lots of crusty bread to mop up the juices!

The beginning of May saw another few days when the temperature dropped below zero. Growers were out in force all through the night lighting fires, burning candles and pumping water from the Vienne trying to minimise the damage.

Cremet d’Anjou is a very well known dessert in the Loire valley. Here’s my take on the classic dessert which is perfect after a richer main course.

What is grattage? The literal translation from French would be ‘scratching’ but what does that mean when related to vineyards?

Chateau Gaillard is a beautiful Renaissance chateau in the centre of Amboise that has been lovingly restored and has delightful gardens.

I can’t get enough of asparagus when it’s in season. This easy summer recipe is tangy and fresh and is excellent accompanied by a Touraine Sauvignon Blanc.

An easy recipe that I adapted slightly from Ottolenghi’s Simple. It’s great served at room temperature alongside a roasted chicken leg marinated in harissa and greek yoghurt.

We’re not normally big fans of Gamay but his is just packed with delicious red fruits and is leagues ahead of lots of other Gamays we’ve tasted recently.

Growers in Vouvray, Montlouis sur Loire, Saumur Champigny, the hills of the Layon in Anjou and Savennières braced themselves for another sleepless night.

You’re standing in the winery chatting to the winemaker and he or she starts talking about the must or moût (in French). What’s that?

April has been an eventful month in the Loire valley vineyards with temperatures dropping well below zero on both the 4th and 14th of April.

We spent the day with Diane, the American blogger of Oui in France. We met 10 years ago when she spent the day with us and we have remained in contact.