Life in the Loire in 2021 – Goodbye to François Pinon.
The news filtered through quickly. It does in the wine world. Everyone knows everyone.
Recipes from Le Tasting Room’s kitchen – Moussaka
It’s an old classic that I made in the 1980’s after being inspired by holidays in the Greek islands. A perfect square at room temperature!
All about vinegar!
Did you know that Orléans in the Loire valley was the dominant producer of vinegar in France from the late middle ages until the late 1800’s?
Recipes from Le Tasting Room’s kitchen – dark chocolate tart
Thinking ahead to Valentine’s Day I thought you might like the recipe for a dark chocolate tart. It takes minutes to make and is delicious.
Recipes from Le Tasting Room’s kitchen – tahini and ginger noodle salad
Here’s a simple winter salad that will brighten up your day. You can serve it on its own as a light lunch or as a side. Vegan, fresh and easy.
Wine education. Did you know about Côt?
Did you know that here in the Loire we grow Malbec? Yes, the grape variety that you may think belongs to Argentina. Actually it’s French!
Savennières – comparing 2 very different wines.
Following our lively Zoom tasting on Saturday, I wanted to share my thoughts on two of the wines that I tasted during our session.
Food & wine pairing. When everything comes together in perfect harmony.
Once in a while everything just comes together with food and wine and it can sometimes be when you’re least expecting it.
What’s on the cheese board this week? Le Bouchon de Sancerre.
Tiny little goat’s cheeses that ressemble a cork – Les Bouchons de Sancerre.
Spotlight on Savennières during our live Zoom tasting 23/01/2021
In the next live Zoom tasting which will take place on 23rd January at 8pm French time I’ll be shining the spotlight on Savennières.
Cold weather, comfort food and puzzles!
There will be no dry January in this house. I take my hat off to those that embrace it but it’s not one I can embrace myself.
After going out of fashion in the 1980’s, Vermouth has seen a surge in popularity in recent years. Alone or in cocktails, it’s a must today!