Members
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Recipes from Le Tasting Room’s kitchen – John’s Hasselback potatoes
Think of something between a baked or roasted potato, crispy on top yet soft in the middle and oozing buttery juices. This is the Hasselback potato.
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Is vintage important when buying wine?
Like most people, we tend to spend a bit more on wine at Christmas. So is it important to take vintage into account when buying your wines for the festive season?
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Wines to go with smoked salmon
Smoked salmon is something that always makes an appearance on our table over the festive period. Here are a few wine pairing ideas for you.
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Recipes for Christmas – mince pies
For us Brits, Christmas wouldn’t be Christmas without mince pies. Perceived as something rather strange by the French that doesn’t deter me!
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What we are drinking this week? Exilé 2017 from Lise et Bertrand Jousset
Growers in Montlouis have suffered greatly these past few years leaving many of them in a rather precarious position financially despite their best efforts.
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Recipes from Le Tasting Room’s kitchen – caramelised endives with thyme and Parma ham
We eat a lot of endives in France and love that characteristic bitter quality. In the winter we eat them in salads or cook them wrapped in ham and bechamel.
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Recipes from Le Tasting Room’s kitchen – Campari and orange cake
This is a rather Christmassy cake that serves 12 generously. Blood oranges can be hard to find in France but normal oranges are also excellent.
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What are we drinking this week? Belargus des Treilles 2010, Pithon-Paillé
It seems appropriate after my recent update on Jo and Isabelle Pithon’s domaine, to open a bottle of one of Jo’s beautiful sweet wines, Belargus des Treilles.
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Update on Jo Pithon and Domaine Pithon-Paille – top estate in Anjou
Jo Pithon, legendary winemaker in Anjou has sold his domaine to Ivan Massonnat after 40 years of dedicating his life to wine.
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Recipes from Le Tasting Room’s kitchen – skinny smoked salmon, orange and fennel salad
After 5 days of total gluttony in Barcelona, I’m going light and low for a while before the Christmas festivities kick in.
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Wine education – burying the cows’ horns
The biodynamic approach to growing grapes includes burying cows’ horns in the winter and digging them up again in the spring. What’s that all about?
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Recipes from Le Tasting Room’s kitchen – Crème Brulée
Crème Brulée is a French classic and very easy to make. You need few ingredients and can make it a couple of days in advance,