Countdown to the Loire harvest 2021
As we approach the middle of August the countdown to the 2021 harvest begins. Growers were still out in the Vouvray vineyards yesterday treating for downy mildew.
What’s on the cheeseboard this week? Soumaintrain
We’re particularly fond of soft cheeses. The smellier the better for us. Soumaintrain certainly ticks all the boxes.
Recipes from Le Tasting Room’s kitchen – chicken thighs with turmeric & Greek yoghurt
A delicious Lebanese recipe that combines creamy Greek yoghurt with golden turmeric and red lentils. Serve with a salad, rice or flatbreads.
Biodiversity in the vineyard
The good news is – more and more growers are addressing the issue of biodiversity in the vineyard. Seed mixes planted between the rows, new hedges and plants that attract insects
Wine education – downy mildew
There are two types of mildew that commonly affect vines – downy mildew and powdery mildew. Growers in France call downy mildew mildiou and powdery mildew oïdium.
Recipes from Le Tasting Room’s kitchen – roasted cherry tomatoes with a chickpea cream on sourdough
The basil is going great guns in the garden so it’s time to drum up a few recipes that need a goodly amount of this fresh, fragrant herb that perks up any summer dish.
Wine education – sunny vintages
In recent years we’ve had a lot of sunny seasons with temperatures exceeding 40°C. What effect does that have on the vines, their fruit and the wine?
Zoom Tasting 24th July 8pm French time
Put the date in your diaries. The next Zoom tasting in on Saturday 24th July at 8pm French time.
Recipes from Le Tasting Room’s kitchen – spicy omelette wraps with chilli jam
Looking for something for a picnic that’s just a bit different. These spicy omelette wraps are really tasty and are equally good warm or cold.
Recipes from Le Tasting Room’s kitchen – steamed fish with carrots and spring onions and a carrot, ginger and coriander dressing
Looking for something light and fresh that looks lovely on the plate and makes a delightful summer lunch or dinner?
Recipes from Le Tasting Room’s kitchen – a delicious radish salad
Radishes have really grown on me since we moved to France. Traditionally here they’re eaten with butter, salt and crusty bread as a simple seasonal appetizer.
What’s on the cheese board this week? Lou Claousou
Well, here’s an unusual cheese for you. Lou Claousou – a raw sheep’s milk cheese from the Occitanie region in the south of France.