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.
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Sebastien du Petit Thouars was on good form at the Salon des Vins de Loire and it was great to taste through the current range with him and his winemaker Clement.
Straight back to work – the first thing to do was to take a walk around the vineyards here to see the state of play.
Anne-Claire Vallée was on top form at the Salon des Vins de Loire. We tasted the current range and one or two new wines to the portfolio.
The Côte Roannaise is a long way from us here in Noizay but it’s still considered to be part of the Loire when it comes to wine.
One of the highlights of the salon in Angers was meeting up with Ina Smith who works for the Chenin Blanc Association in South Africa.
Flaky pastry with a rich, cheesey, bean, leek and thyme filling. Comfort food for a winter’s day.
