Wine education – the best food & wine pairings
Last night I made roasted butternut squash and sticky chicken thighs with a white miso, brown sugar, black vinegar & sesame oil sauce.
Lock-down take 2. Day 21. 19th November 2020.
The festive 6 bottle tasting case with goodies goes live tomorrow so today I decided to make one of the recipes I provided.
What’s going on in the vineyard? 23rd June 2020.
The grapes are starting to form and after two weeks of almost daily rain, the weather has settled and things are looking brighter.
Life in the Loire on lock-down. 10th April. Day twenty seven.
Work calls today. We have an on-line meeting at 11h00. We’ve decided to install an on-line booking system onto our website.
Good restaurants in and around Amboise – La Part Belle, Rochecorbon
It can be tricky to find good restaurants in areas that receive a lot of tourists. It pays to leave the main tourist drag and explore the local villages.
Wine education – what is green harvesting?
A single vine is capable of producing many bunches of grapes. The only way to make good wine is to have great raw ingredients and that means fully ripe grapes.
Le Mans 2018 – a day of food and wine from the Loire
Every year we have a group that comes over from the UK to the Le Mans 24 hours race. They’re all interested in cars but they love good food and wine too and a day with us makes a change of scene. Le Mans is only an hour from Le Tasting Room so it’s an ideal day out.
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?
Vineyard update 14 April 2018 – budburst
Out and about in the hills of the Layon yesterday we saw that the vineyards now have budburst. As you can see from the pictures, they are still at the woolly bud stage ie there is little or no green to see quite yet.