The Grape Vine

We want  to take a look at
a year in the life of a Grape Vine.

Les Souches

So we start with the trunk and cordon, also known as "Les Souches".

In the early part of the year, the Souche produces buds and even now the vigneron must control what they want from the vine and may remove some.

Then in Spring life "Springs Forth"

The speed with which the vine grows is amazing and can be seen in front of your eyes on a day to day basis.

The growth is so fast that sometimes even this has to be controlled as too much foliage can hinder later growth.

Day 1

Day 3

Day 2

 Then we see the first glimses of the fruit which starts with the bunches of seeds, which will flower.

The first sign of fruit

And as the time is now May, we have to wait for the next development.........which will appear here on our Blog soon.

The Independent Vigneron

The Independent Vigneron Charter that I came across really does say it all...

Not only do they respect their terroir, cultivate their vineyard, harvest the grapes, vinify their wine, produce brandy, botttle their own wine, sell their wine, perpetuate tradition and welcome visitors,

They own their own business, and as a result have to wear so many hats.

I cannot put into words the respect that I have for these individuals, and of course those that are the cooperatives too.

The France Show 2016

Here we are again at The France Show it has been a busy 2 days, we are now waiting for the doors to open for the last day of 2016. It has been a busy show with lots of visitors. We have enjoyed sharing our passion, and have enjoyed wine tastings with our prospective clients with some wines from Domaine des Favards.

We have also enjoyed the display of cooking by Guy Wolley and Franck Raymond and Christine Vidal; with wine pairings from Susy Atkins.

It has been fantastic.

Thank you to everyone who has taken part!

La Table du Mas

We are delighted to recommend this amazing restaurant in Violes. Benoit Hertzog is known for his creativity and imagination using fresh, seasonal ingredients sourced locally. This menu is particulary interesting because each course comes with a different wine. If you are thinking of staying in this area of Provence, then staying at the Mas de Bouvau where the restaurant is stiuated is a must, and we at Raisin' your glass, can extend your excitement with a Wine Tasting Tour aswell!


The menu:
Alliances entre
La Table du Mas, Le Grand Retour et la Famille Aubert Pour une Dégustation entre mets et vins 

Apéritif : foie gras poêlé aux coings confits Volaille marinée à la fleur d’automne
Vin : Fleur d’Automne 2014, Viognier surmûris
-----
Velouté de courge muscade et crème de cèpes 
Vin : Le Devoy rosé 2014, Grignan-Les-Adhémar (grenache, syrah)
-----
Œuf cocotte aux champignons sauvages
Vin : Le Devoy blanc 2014, Grignan-Les-Adhémar (Grenache blanc, clairette, bourboulenc et viognier)
-----
Moelleux au crabe surmonté de noix de Saint Jacques, Velouté de crustacés et spaghettis de légumes 
Vin : Chardonnay 2014 « méditerranée »
-----
Filet de pigeon au foie gras, sauce au raisiné 
Vin : Plan de Dieu 2012
-----
Emincé de chevreuil rôti, sauce au poivre de Sichuan monté au foie gras et airelles 
Vin : Visan rouge 2013, (grenache, syrah)
-----
Dégustation de Fromages
Vin : Plan de Dieu 2011
-----
Tuile façon mendiant, mascarpone vanille et fruits rouges 
Vin : Fleur d’Automne 2014, Viognier sur mûris

Tarif available at:
www.latabledumas.com

Olive Picking

I am not one for waste; so now we have our own olive tree (note the singular!)

I have a handful of olives that I picked from our tree, and this weekend I have washed them and scored their skins. I am starting with a water curing which I plan to do for a week. They are submerged in cold water by use of a plastic bag filled with water to keep them there. I need to change the water daily….The next step will be a brine curing for which I will use sea salt.

Let’s see what happens…

Celebration of our marriage and a birthday

We do love the restaurant Les Troubadors in Visan so we popped in to book for the evening which is fortunate as this beautiful cave was fully booked as all the covers were taken.

A toast with the house cocktail and a choice from the menu…

Foie Gras with fig confiture and toasted brioche dressed with fruit coulis.

***

Sea Bass in Pistou and olive oil from Nyons

Or

Duck Breast in Rasteau Vin Doux and honey served with courgette carrot and a Duchesse potato.

***

And for desert we both chose the Crème Brulee

All washed down with some local Visan wine, and then home for coffee.