-
Coteau des Treilles 2013 – Pithon Paillé
We didn’t know whether to be excited or sad as Nigel reached for the final bottle of Coteau des Treilles in the cellar last night.
-
Wines for Christmas 2022 – try a Chenin Blanc!
It will come as no surprise at all that I going to recommend you have a Chenin Blanc on the table during the Christmas festivities.
-
Recipes from Le Tasting Room’s kitchen – seedy crackers for dips or cheese
I’ve made these crackers a couple of times now and they’re extremely moreish. Serve them with homemade hummus or with a cheeseboard.
-
Loire harvest update – 24th September
As the second week of harvest draws to a close here in the Vouvray appellation, most grapes have been safely gathered in.
-
Wine education – all about Crémant
A crémant is a sparkling wine made in the Traditional Method (the one used in Champagne), in a specific geographic zone.
-
The International Pepper Festival – Terre Exotique
If you’re a foodie then you’ll find it as hard as I do to drive past Terre Exotique in Rochecorbon, one of the Vouvray villages close to Tours.
-
Wine education – new disease resistent grape varieties
Like most growers in Touraine, Sauvignon Blanc makes up the majority of plantings but they’ve also planted a new variety called Floréal.
-
Frost damage 2022
We had a walk around the Vouvray vineyards this morning to take a look at potential frost damage.
-
An unusual pairing that works!
A fine meringue case encasing slowly roasted new season’s strawberries from Plougastel, a vanilla cream and a tart rhubarb sauce.
-
Wine education. What’s the difference between passerillage & botrytis?
Do you know the difference between passerillage & botrytis? Sweet wines can be made with grapes affected by both. But what’s the difference?
-
Tasting with Clemence & Xavier Weisskopf at La Levée de la Loire
This weekend saw the return of the Loire tasting events that mark the annual calendar after nearly 2 years of absence.
-
Recipes from Le Tasting Room’s kitchen – spicy squid stew with garlic croutons
A family favourite that I’ll often make for a birthday or celebration, this is my take on a recipe that might otherwise take a lot more time.