Members
-
Technical vocabulary demystified – dosage
After the sediment has been removed, the bottle is topped up with a mixture of wine and sugar. This is the ‘dosage’ and the amount of sugar varies.
-
Recipes from Le Tasting Room’s kitchen – spicy pork kebabs
These delicious, smoky, pork kebabs can be prepared in advance and then popped on the barbecue or under the grill when you want them.
-
Recipes from Le Tasting Room’s kitchen – crunchy prawn and spring onion fritters
I made a batch of these last week and they are really delicious. You can halve the recipe to make fewer fritters but they’re so moreish I’m sure you’ll find them hard to resist.
-
Poached chicken with Pernod and tarragon mayonnaise
Poached chicken with Pernod and tarragon mayonnaise. Perfect for a hot day in the garden, it can be done in advance and put together at the last moment.
-
What’s on the cheeseboard this month? Petit Troo
We were delighted to find a local cow’s milk cheese that’s produced just half an hour away from us. Petit Troo is going to make a regular appearance!
-
Recipes from Le Tasting Room’s kitchen – crunchy tomato and parmesan crust with cool mozarella and Italian cold meats
A simple summer recipe from Nigel Slater that makes a great warm summer evening dinner. It serves 2 generously or 4 if you have a pud afterwards.
-
La Table Rouge (top quality Vin de France wines from our village)
The large red table that gives its name to the domaine, nestles among the ancient vines jostling alongside fruit trees and wild flowers, herbs and vegetables.
-
Technical vocabulary de-mystified – Floraison
So, we’re off again here in the Loire. We have floraison or flowering in the vines!
-
Recipes from Le Tasting Room’s kitchen – roasted tomatoes with garlic and herbs
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!
-
Recipes from Le Tasting Room’s kitchen – Cremet d’Anjou my way
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.
-
Technical vocabulary demystified – grattage
What is grattage? The literal translation from French would be ‘scratching’ but what does that mean when related to vineyards?
-
More asparagus…
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.
