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!
Harvest 2018 update – Cabernets in Anjou
While most of the Cab Francs have been brought in in the appellations of Chinon, Bourgueil and St Nicolas de Bourgueil there are still grapes hanging on the vines in Anjou.
What are we drinking this week? Clos St André from Jérémie Mourat
Jérémie Mourat’s vineyards are planted close to the coast in the Fiéfs Vendeen Mareuil AOC/AOP. Never heard of this AOC before? Put it in your GPS!
Veraison – counting down to harvest
Veraison is the point at which grapes start to change colour. Black grapes that until this point are green, take on a pink or purple hue and white grapes change from green to a slightly more golden colour. It marks the transition from berry growth to berry ripening.
Recipes from Le Tasting Room’s kitchen – Lieu Noir with chilli, marjoram and garlic
I posted a brief resumé of this recipe on Instagram. This is a really easy recipe that really peps up a large fillet of fish. I used Lieu Noir (Coley) which is much cheaper than Cod and just as delicious.
Wine Education – ageing wine on its lees
Often you hear winemakers talking about ageing wine on the lees, the yeasty deposit that falls to the bottom of the tank or barrel when the alcoholic fermentation has finished. But what is to be gained by leaving the wine on its lees?
La Renaissance des Appellations – Domaine de Juchepie
Layers and layers of exotic aromas from macerated raisins and caramel to black tea, ginger and spice. A truly delightful wine. How anyone can say they don’t like sweet wine I don’t know.