Blog
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What’s been going on in the Loire valley vineyards in November?
November is generally a quiet time in the vineyards although those that have a big area to prune sometimes start at this time of year.
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Porte Ouverte chez Michel Autran with La Table Rouge & Claire & Florent Bejon
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François et Julien Pinon Silex Noir 2017 Vouvray
If you walk through François and Julien’s cellars you’ll see a seam of black flint runs through the limestone wall. This flint is unusual and only found in this particular bit of the Vouvray appellation.
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Recipes from Le Tasting Room’s kitchen – chicken cooked with Riesling, thyme and lardons
It’s been quite chilly recently so the slow cooked casseroles and stews have started appearing on our dinner table more often.
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Our favourite bed and breakfasts in the Loire – The Manoir de Jouralem in Anjou
You may think we’re biased and you’d be right, we are. Mel and Hywel who run this lovely bed and breakfast are friends of ours.
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Recipes from Le Tasting Room’s kitchen – crispy sage and prosciutto chicken breast with fennel and tomato sauce
Sometimes a bit of crispiness does the trick. This is a simple recipe that everyone will like and can be done well in advance.
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Vintage 2019 update from Christophe Daviau of Domaine de Bablut
Christophe Daviau of Domaine de Bablut sends out a vintage report which is always interesting to read
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Recipes from Le Tasting Room’s kitchen – slow cooked shoulder of lamb
A great recipe for a rainy weekend when you have no choice but to sit in front of a log fire and read a book while dinner gently bubbles away for hours.
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Recipes from Le Tasting Room’s kitchen – classic Boeuf Bourgignon
There’s something very comforting about the aroma of a delicious Boeuf Bourgignon bubbling away gently in the oven. Wafts of wine, thyme and orange.
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What’s been going on in the Loire valley vineyards in October?
You can expect to see less sweet wine from this area of the Loire in 2019 as rain came in the middle of picking and also growers made plenty in 2018.
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Wine education – burying the cow’s horn. What’s that all about?
The bousse de corne is one of the most important preparations used in bio-dynamic viticulture and is applied to the vineyard in Spring and Autumn.
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Wine education – residual sugar in wine
Wine professionals often talk about residual sugar in wine but the average wine drinker is a little unclear about what this term actually means.
