Tagged with "wine tours from amboise"

December is a busy time for growers as they turn to pruning their vines. A most important task as this sets the vines up for the coming year.

You can expect to see less sweet wine from this area of the Loire in 2019 as rain came in the middle of picking and also growers made plenty in 2018.

Growers in Vouvray, Montlouis sur Loire, Saumur Champigny, the hills of the Layon in Anjou and Savennières braced themselves for another sleepless night.

You’re looking at a wine list and you see the word moelleux after the name of the wine. What does that mean?

It’s all systems go as growers prepare for a glacial weekend here in the Loire. Temperatures are set to drop below zero in the early hours tonight.

Growers are rushing to get pruning finished as buds are already bursting. Young vines were at the wooly bud stage about 10 days ago.

We both prefer the dark meat, preferring the juicy, tender leg meat to the breast so last night I decided to spice up the remaining breasts! Here what you need to do make a lovely spicy mid-week dinner that requires little work and really hits the spot. 

Inspired by a Rich Stein recipe Nigel cooked this for dinner last night but cut a few corners to make it more simple. It’s spicy and delicious.

Beautifully crafted artisanal wines made with practically zero intervention in the vineyard or winery. And what’s more, now we are practically neighbours!

Here’s a sneaky peak at our new location close to Amboise. This will be the start point for our tours, tastings and wine experiences in 2019.

We always try to drink some different wines out of season and last night enjoyed this rare and tricky to grow grape, Persan from Domaine Giachino.

So, we’re living between two houses at the moment. We signed for the new one last week and are ‘commuting’ between the two doing some decorating.