Hoping to see you all tomorrow for my 3 monthly Zoom update.
I’ll be giving the low down on the 2023 harvest as growers watch their wines burst into life in the cellars and my focus will be on the appellation of Chinon.
So join me with a bottle or two tomorrow and I look forward to hearing your news too.
Cathy
Happy May Day!
Temperatures dropped to just around freezing last night in the Vouvray and Muscadet regions so growers were out lighting fires in the vineyard to try and avoid the potential risk of frost. The weather forecast is pretty encouraging but temperatures were due to have a dip last night.
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?
This week in France it’s all about Beaujolais Nouveau (new Beaujolais). The official date was yesterday and I popped out to buy a bottle.
Langres – a washed rind cheese that has a wrinkly orange appearance and takes its name from the Langres plateau in the Champagne region of France. It’s one of our absolute favourites and is not for the fainthearted as it has a strong farmyardy aroma and a slightly sour taste – delicious!
Growers are rushing to get pruning finished as buds are already bursting. Young vines were at the wooly bud stage about 10 days ago.
A recipe that will appeal to you if you love black olives and dark earthy flavours. Everything can be prepped in advance.
