Tagged with "day trips from Paris"

I’m a day late getting my monthly newsletters out. Totally inexcusable. It’s not as if I’ve been too busy is it. I hope my subscribers will forgive me.

Another frosty start to the day. It seems like temperatures are going to be low for most of the week. I think of the vignerons often at the moment.

Unfortunately it looks like the temperature is due to dip below zero this week which is very bad news for local vignerons.

This is an easy peasy recipe that is great fun to serve at the table. A succulent piece of cod on a bed of semi dried tomatoes with fresh basil and thyme.

Rice and lentils together are a perfect combination. Add in some spices, a slow cooked caramelised onion and a touch of sweetnes and you have deliciousness.

The bousse de corne is one of the most important preparations used in bio-dynamic viticulture and is applied to the vineyard in Spring and Autumn.

Wine professionals often talk about residual sugar in wine but the average wine drinker is a little unclear about what this term actually means.

If you look carefully at a bunch of Chenin Blanc around harvest time you’ll notice that the grapes are not uniform in colour. Chenin is a magical grape.

The Coteaux de Vendômois is an appellation in the Loire valley based around Le Loir. Did you know there are 2 Loire rivers?

As we countdown to harvest it looks like 2019 may prove to be a tricky year for winemakers.

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.

What is grattage? The literal translation from French would be ‘scratching’ but what does that mean when related to vineyards?