Getting ready for the Loire harvest 2019
We spent a couple of hours with Juliette and Peter Hahn on Saturday as they prepare for the 2019 harvest. The 2018 will be bottled tomorrow.
What is Haute Valeur Environnementale or HVE?
Haute Valeur Environnementale is a new certification that encourages and recognises efforts made by vine growers to work with respect to the environment.
Les Bergères 2016 Savennières Domaine FL
It’s a while since we opened a bottle of Savennieres as we’ve been immersing ourselves in the wines of Vouvray and Montlouis-sur-Loire since we moved east.
Chenin Blanc frazzled by the summer heat
Just a few more pics of grapes that have suffered badly with all the heat this summer. These grapes won’t be picked for making wine as there is no juice.
Recipes from Le Tasting Room’s kitchen – melon, tomato, cucumber and goat’s cheese salad
This is a lovely summer salad. Make it when all the ingredients are tasting at their best and it’s hard to beat on a hot day in the garden.
Boa Moa from Jean-François Merieau
Boa Moa is a delightful example of something a little offbeat. 100% Sauvignon Rose, this colour mutation of Sauvignon makes beautifully aromatic wines.
What’s on the cheeseboard this month? Fougette au thym
Made from raw milk in the Haute Garonne department in the south of France, the goat’s have roamed freely among the garrigue (the dense scrubland found in Mediterranean regions covered with wild plants and herbs).
Recipes from Le Tasting Room’s kitchen – clementine juice braised celeriac
Celeriac is a very underused vegetable. It’s delicious both raw as in the classic celeriac remoulade and braised as I have done here with orange juice.
Vouvray 1947 from Julien & Francois Pinon
A couple of weeks ago we spent the afternoon with local winemaker friends. Everyone brought along an interesting bottle to share.
Recipes from Le Tasting Room’s kitchen – roasted Toulouse sausages with tomato salad
This is a great dish for a summer’s day. A simple dish, transformed by the quality of the ingredients so we only make it when the tomatoes are in season.
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.