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Life in the Loire after lock-down. 18th May. Day 8 of déconfinement.
I have a lovely complexion apparently. At least that’s what my mother keeps telling me every time we talk on FaceTime. It’s a little bit embarrassing.
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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.
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Jean Francois Merieau
We’re not normally big fans of Gamay but his is just packed with delicious red fruits and is leagues ahead of lots of other Gamays we’ve tasted recently.
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Wine education – working the soil
Growers who choose not to use chemicals to control weeds underneath the vines ‘work’ the soil mechanically or occasionally use a horse.
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Salon des Vins de Loire
And the 2018 vintage in the Loire? What can I say? You’re going to find some amazingly ripe and full bodied wines at amazing prices from this vintage.
