Mother’s Day (in March) is always very busy at La Barbe, but now we are looking forward to welcoming the dads from around Reigate, Surrey and beyond on Father’s Day, which this year is on June 19th. There do seem to be a lot of “days” now. Apparently, there’s even a Chocolate Cake Day! That’s perhaps going a bit far … we don’t get many chocolate cakes being brought to La Barbe to celebrate their special day. But when it comes to Father’s Day – well, I do believe that is worth celebrating, and not just because I’m a father myself.

Where did Father’s Day originate?

With a nose for knowledge, and perhaps to justify to myself that “Father’s Day” is a valid day of celebration, and not just a piece of commercialism, I decided to do a bit of research into its origins. What I discovered is that actually the origin of father’s day is a meeting between a commercial transaction and a personal story!
The origin of Father’s Day sees its roots in the United States where it was instituted by President Calvin Coolidge in 1910. The idea of establishing Father’s Day comes from one Sonora Louise Smart Dodd. The mother of Sonora being dead, her father William Smart raised his six children on their farm on its own. Sonora Smart Dodd decided to work towards the institution of a day of tribute to all the fathers in the United States. She filed her initial application in 1909. The first celebration of father’s day took place on June 19, 1910 in Washington State and some other neighbouring States.
In 1924, President Calvin Coolidge proposed that this holiday becomes national, but it wasn’t until 1966 that President Lyndon Johnson signed a presidential statement which establishes at national level the third Sunday of June as Fathers’ Day.

From the flames of commercialism – La Fete des Peres

In France, Father’s Day is celebrated on the third Sunday of June like in the UK and is a family occasion. Family and friends are invited for a meal to honour the father and usually the grandfather too. Fathers are pampered and presented with gifts and made to feel like a king, at least for the day.

It is known as La Fete des Pères and was actually launched by a lighter company called Flaminaire – they were obviously hoping to sell lots of lighters! – before being formalised in 1952. So although in my country, the day did originally come out of a commercial ambition, its flames were fanned by a real desire to celebrate fathers. For me, anything that brings families together is worth supporting. And there’s nothing like seeing whole families sitting around a large table, enjoying a meal, to warm the cockles of this family man’s heart. Do you agree?

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Here are some of my top tips for playing pétanque:

1. Make sure the people you are playing with know which role they are taking on.
2. Never show your opponent how many bowls your team have left to play unless they demand it.
3. Never feel you have lost until the end of the game.
4. Make sure you learn to vary your shots and your style of play.
5. Make sure that you play against lots of different players, even if they are better than you, as this will help improve your game.
6. Don’t let the pressure get to you, and always think positively.
7. Make sure that you go in high when the ground is rough, as a rolling shot may be quite difficult. This may require a lot of backspin on the boule, which is not always an easy shot.
8. Play as a team and talk with your partners about the next ball to be played. Decide together your next move in the game. Never play as a solo player in a team.

Woud anybody care to share their tips?

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Scoring
The winning team receives one point for each boule that it has closer to the jack than the best-placed boule of the opposition.
No points are given to either team if the game is a ‘draw’ and no one boule is closest the jack. If the jack is knocked out of play, again no points are given unless only one team has boules left to play. In this case the team with boules receives one point for each that they have to play. The first team to reach 13 points wins.

The Legend of Pétanque
Kissing ‘Fanny’ is an old pétanque tradition started in France’s Savoy region and is a punishment for losing a game without scoring a single point. As legend has it, Fanny was a waitress at the cafe de Grand-Lemps, who would allow customers who had lost a game of boules without scoring to kiss her cheek. One day the village mayor lost a game no-one knows why but Fanny stepped on a chair, lifted her skirt and offered him her bottom cheeks. The mayor accepted and this was the beginning of a long-standing tradition. Now a days when a player loses 13-0 it is said that “il est fanny” (he’s fanny) or “il a fait fanny” (he made a fanny”) and he has to kiss Fanny. As it is unlikely that a real Fanny will be on hand and willing to display her bottom in public, a fake fanny is displayed, whether it is in the form of a painting, or sculpture.

Roles of a pétanque team
A successful pétanque team has players who are skilled at shooting as well as players who only point.

Pointers – the pointer or pointers always play first and their aim is to throw their boule as close to the jack as possible, this is also known as ‘placing’.
Shooters – the shooter or shooters are held in reserve in case the opponents place well and their aim is to knock the opponent’s boules out of play.
In every game after the first boule has been ‘placed’ the opposing team must decide whether to point or shoot and this will depend on how close the opponent’s boule is to the jack, the terrain and how many boules are left to play.

Next week I’ll give you my top tips for playing Pétanque.

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I have long been a supporter of natural wines and have many friends in France who produce their wines using only natural methods. So Natural Wine Fortnight, linked with The Natural Wine Fair,to is just the excuse we need to shout a little louder than usual about the splendid wines that these vignerons are producing.
At La Barbe, we are celebrating Natural Wine Fortnight from May 9 – 22, 2011 and will be serving up organic and biodynamic wines by the glass as well as the bottle. These are not wines you will find in your local supermarket, but rare offerings, each with a tale of passion – and extreme hard work – behind it.

Intensive production
The fact is, vineyards across the world are becoming more intensive in their production methods to accommodate demand, so more preservatives and additives creep into the wine vats. Natural wines, however, are produced without chemicals or additives and are made with grapes grown in a natural environment without synthetic fertilizers.

Fermentation of the grapes
Grapes are hand harvested so that they don’t get damaged and to ensure that the soil of the vineyards is not compacted by heavy machinery. Once the grapes arrive at the winery, their juice is fermented without added yeasts or additives. And to keep the wine ‘whole and complete’ most natural wine producers do not fine or filter, but let time settle the wine naturally. These wines often appeal to people with allergies or intolerances to some of the substances usually found in some wines.

For Natural Wine Fortnight, I have chosen rare wines produced by small family run French estates that echo the philosophy of biodynamic and organic production. These wines reflect the characteristics of individual grapes, accentuate the regional product and emphasize the painstaking work of the winemaker.

So, what is Biodynamic Farming?
Biodynamic farming techniques utilize the vineyard’s natural resources to cultivate the highest quality grapes by building and maintaining soil fertility through composting and crop rotation, as well as non-use of pesticides, fertilizers or genetically modified organisms, which should bring out the true taste of the wine.

Let’s raise a glass and celebrate natural wines!

Tell us about your natural wine heroes.

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Here is my quick guide to how to play

How to play
Pétanque is a summer sport that I love – it is a great game in which two teams compete to throw their boules (hollow metal balls) as close as possible to a cochonnet or jack (a small wooden ball).
Gravel or dirt!!
The game is normally played on hard dirt or gravel, but can also be played on grass, sand or other surfaces. Players must throw their boules from within a starting circle. They must stand with both feet together on the ground. In singles and doubles games each player has three boules; in triples they have only two.
Circles on the ground
The starting team (usually decided by a toss of a coin) draws a circle on the ground which is 35-50 centimetres in diameter: all players must throw their boules from within this circle, with both feet remaining on the ground.
Throwing the boules
The first player then throws the jack 6–10 metres away; it must be at least one metre from the boundary. They then throw their first boule. Next, a player from the opposing team make their throw and play then continues with the team that is not closest to the jack until the position changes or they run out of boules. Play ends, when both teams have no more boules, or when the jack is knocked out of play.

Next week, I’ll be talking about the rules and how to score, along with some funny old pétanque traditions.

I’d be really interested to know what your favourite surface is to play on, so send me your comments.

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All this lovely sunshine has put me in mind of one of my favourite summer sports, pétanque. For those who haven’t experienced pétanque, it is a form of boules originating from Provence, France. This wonderful sport is very popular in summer months all over France and increasingly so in the UK.

Locally, the Oxshott Pentanque Club, based at Oxshott Village Sports Club are promoting this tradition and I have this year decided to sponsor the club’s business league. The La Barbe Pétanque Business League , as it’s now known, will see teams from eight local businesses compete on Monday evenings starting on May 9th. I would like to wish all the teams the best of luck and I am looking forward to meeting the teams and presenting the prizes at the finals on July 4th.

Whilst the teams have already been signed up, I know that the club are always looking for volunteers to help out with these events and other fundraisers, so get in touch if you are interested.

New members at the club are also welcome – no experience required!

Want to know more about the game of pétanque…..watch this space!

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A fusion of authentic French and Indian cuisines is set to spice up a memorable menu as my restaurant La Barbe in Reigate, Surrey, lays on a Franco-Indian Pondichéry evening on June 8 2011, co-hosted by Indian cookery expert Hari Ghotra.

Why Pondichéry?A former French colony set on the Bay of Bengal, Pondichéry is a city in South Eastern India. Its four French coastal settlements were transferred to Indian administration in 1954, but the area still enjoys a great degree of French influence, which is reflected in the food.

We’re looking forward to welcoming Hari Ghotra Surrey-based Hari started cooking as a child and learnt the art of Indian cuisine from her mother. Her family is from the agricultural Punjab region of North West India, an area known as the land of butter and honey. Hari set up Garam Masala Spice Kitchen to show people how to create authentic Indian food in an informal, fun way. She tells me it’s not just about the exotic spices or fresh ingredients, it’s about cooking from the heart and pouring love and energy into your food – it is only then that your cooking will turn simple food into something extraordinary. I absolutely agree!

Franco-Indian Pondichéry evening at La Barbe on Wednesday June 8 read more

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I regard cassoulet as one of the seven wonders of the culinary world. The origins of this rich, slow-cooked bean stew were deemed important enough to be the subject of an ancestral quarrel between three cities in the Languedoc region of Southern France – Castlenaudary, Toulouse and Carcassonne. Each claimed to have invented it.

It’s most likely that cassoulet originated in Castelnadaury during the hundred years war, when the city was blockaded by the English.  Faced with famine, people used large terracotta jars to stew remnants of food, such as bacon, pork, beans and sausage. Apparently, they were so revitalized that they went on to defeat the English.

Did you know that there are many variations of Cassoulet?

Cassoulet takes on many variations, and that is one of the things I like about it.  Traditional Cassoulet de Castelnaudary is made with pork and sometimes goose, Cassoulet de Toulouse always contains the city’s famous sausages, and sometimes lamb, while in Cassoulet de Carcassone you may find partridge when it is in season.

 It is said the original dish was made with broad beans.  At La Barbe, Chef Laurent Pacaud makes splendid use of these in his “cassoulet de poissons”.  This concoction of broad beans, pancetta lardons, salmon, langoustines and monkfish is perfect for late spring when the beans are young, tender and sweet.

Try our French Wines to accompany Cassoulet

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To accompany cassoulet, I choose a Cahors.  Older than Bordeaux, what distinguishes these wines from other greats from the South West region is their freshness and liveliness.

Two of my favourites come from Clos Triguendina – an estate located at Puy L’Evêque, north of Toulouse.  Here, the Baldès family has been making Cahors since 1830.

For a meat-based cassoulet, I enjoy rich, red Clos Triguedina 2004.  As Cahors wines take several years to soften, this is now ready to savour.  Made from a blend of Malbec, Merlot and Tannat, it boasts flavours of black cherry, fig, eucalyptus and a dominant smell of Earl Grey Tea.

Although Cahors wines are mostly red, there are also some excellent whites, so to complement a lighter cassoulet de poissons, my choice is Clos Triguendina Le Sec du Clos 2008. Made from 50% Chardonnay and 50% Viognier, this full bodied wine offers a complex and floral nose, with candied fruits and mineral notes.

 
Clos Triguendina

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If you hear us discussing the weather or see us gazing at the sky over Priory Park Reigate when you visit us at La Barbe, the French restaurant  that I co-own, it’s probably wine that we have on our minds.  Did you know that wine tastes different depending on the day of the month?

This could be down to a number of factors, including the weather, but advocates of biodynamics say this is due to the affect of cosmic forces. Viticulturists who grow their vines this way observe the position of the moon, astronomical cycles and the earth’s seasonal rhythms to ensure that they are working with the energies which create and maintain life. 

What is Biodynamics all about?
I recently talked to an expert who visited me at  La Barbe  – he told me that in his role as buyer for a major wine merchant he would invite critics to taste his wines only when the calendar suggested they would display their best characteristics. 

Biodynamic isn’t just a fancy term for organic – it goes one step behind. The practice, developed from the work of Austrian philosopher and scientist Rudolf Steiner in the 1920’s, considers agriculture as part of a system in which all elements are interdependent.

Biodynamic vineyards aim to be self sustaining. Native plants are encouraged to thrive alongside the vines to provide a habitat that gives the best insect control and prevents soil erosion. Horses are used for ploughing, and cows for the manure that helps make the best compost. All the waste material left over after winemaking is returned to the soil.

So what are the benefits of all this?
Biodynamic winemakers claim to have noted stronger, clearer, more vibrant tastes and well-balanced wines that remain drinkable longer.

So as you pour yourself a glass of your favourite white or red wine tonight, pay attention to the taste. If it’s better than usual, check the calendar!

La Barbe French Restaurant Wine List

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If a recipe says ‘add wine’, never ask, ‘to what?’ This well-known quip is usually illustrated with a sozzled-looking cook clutching a glass – it’s obvious where he’s been putting the wine!  

Cooking with wine

In the kitchen at La Barbe French Restaurant, Reigate, wine is very important (to go in the food, not the chefs). When used with a little know-how, it really releases the flavour in foods – no wonder it has formed part of the culinary “toolkit” for thousands of years.

Which wine to use?

If you wouldn’t drink it, don’t cook with it. A wine that makes you grimace when you take a sip isn’t going to taste good just because it’s been incorporated into the Boeuf Bourguignon – in fact, heat may accentuate its undesirable qualities. By all means use mainstream wine in cooking – inexpensive but pleasant.  Look for young wines, which are much cheaper than their older family members and are great for recipes – they add zing and stand up with youthful arrogance to the rigours of cooking. Great wine is definitely best kept for drinking – heat dulls its complexities. If you have some left over use it for “finishing off”, adding just a splash at the end of cooking to deepen the flavours.

 Whites

When choosing a white wine to cook with, the dry, crisp ones with higher acidity work best – so think Sauvignon Blanc and Pinot Grigio rather than a full-bodied, Chardonnay. Oaky undertones can turn bitter when reduced.

 Reds

Although “big” wines that are rich in tannins are good in a robust casserole, when reduced in a sauce the tannins can take on an almost chalky flavour. So for sauces, choose dryer wines– such as Merlot and Pinot Noir.

 Joined-up drinking

If you’ve used wine in a dish, it’s good to reflect the same flavours in the wine you serve with it. So select less expensive wines, but from the same area, to go in the food, keeping the finer wines to serve with it. And always pour your finest wine first!

 De-mystifying “de-glazing”

This is a term which sounds more technical than it is. Actually, it’s very simple to deglaze. When you’ve finished cooking your meat or fish, remove it to a warm place and pour some wine into the pan. Think of the food particles that are left sticking to the pan as little caramelised flavour bombs – the wine will release the flavour and mix with the juices to create a delightful result that you will never find in a jar of gravy granules. Reduce to a sticky consistency, scraping in the lovely brown bits, add any other liquid, such as stock, and reduce again, finishing by whisking in some butter.

Cooking with wine is a fascinating subject – the most important thing is to enjoy experimenting. Bon appetit!

Find out about Biodynamic wines

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How can I stop sponge cakes sinking in the middle?

 To give specific advice I would need to know what recipe you are following. The problem may be that there is not enough flour in the mix, or that the oven is too hot, causing the cake to rise very quickly and then sink because it is not cooked in the middle.  It is also important to beat the eggs to the right consistency or the rising of the cake will be affected.

 Try my recipe for classic Genoise sponge

I suggest this recipe for a classic Genoise sponge:

3 medium eggs

100g caster sugar

100g plain flour

30g melted butter

 1.         Preheat the oven to 180C/350F/Gas 4. Brush a little of the melted butter over the base and sides of a medium sized spring-form cake tin. Cover the base with a circle of baking parchment.

2.         Beat the eggs and sugar in a suitable pan over a very gentle heat for five minutes until the mixture triples in volume and the beaters leave a trail.  If you have a kitchen thermometer, check that the mixture is about 50F, then transfer to the bowl of a food mixer and whisk some more until it turns pale and fluffy. 

3.         Sift half the flour onto the egg mixture and fold it in using a metal spoon, then do the same with the rest. Work quickly but gently so you don’t break up the air bubbles.

4.         Gently stir in the melted butter.

5.         Carefully transfer the mixture to the tin, level with a spatula and bake in the middle of the oven for around 20 minutes (ovens vary, it may take longer).

6.         The cake is ready when the top is springy to the touch, it’s slightly shrinking from the sides of the tin and a baking needle plunged at an angle into the centre comes out clean.  Cool for 10 minutes before turning out onto a rack.

 Do you have a cookery question?  Ask Laurent.  Just write your questions in the comments box.

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There was a good incentive for me to shake off the last vestiges of a nasty bout of flu, brush off my walking shoes and set off trekking through the French countryside with my dog Darcy, a two and a half year old male Boxer.  For at the end of February, I will embark on a six day sledding challenge, driving a team of huskies 200 km across the Arctic to raise money for the NSPCC.  I’m told it’s really tough – in fact Julie Thomas, from event organisers Across The Divide, says I will become “at one” with the elements – and with my huskies. I am not exactly sure what she means – but I think I get the picture.  We’re all in it together, humans and dogs battling the extreme conditions.  I need to ensure I am as fit – and as well-equipped – as the huskies. Don’t want to let them down.  Or the other members of the trekking team!

So, what does my actual training invlolve?

My training this week has included lots of trekking with Darcy, who loves every minute of it.

I have also started Pilates to strengthen my core muscles ready for the arduous task ahead.  I don’t expect to be just standing on the sledge admiring the view – I am told that falling off and pushing are likely to feature heavily – remember, I am to be “at one” with my dogs. And the elements.

Even though I am now back in England and very busy again at my Reigate restaurant La Barbe, I intend to keep up the training.

Anybody want to share any training tips?

If you would like to sponsor me, I will be very pleased, and so will the NSPCC – thank you.  So far I have raised £3250.  Sponsor Serge.

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Last week I dined at La Barbe French Restaurant in Reigate, where I (and many others) had been invited for a complimentary lunch. As a mum, I usually have my two young children in tow, so going to out to a restaurant (especially for lunch), was a real treat for me. My friend and I got all dressed up and we were warmly greeted at the door by one of the staff.
The surroundings were lovely and we were made to feel comfortable and relaxed right from the moment we walked in. To start with I had the salmon quiche, and then for the main course, the halibut with fresh vegetables. Both dishes were delicious. We also tried some of Serge’s homemade fortified lemon wine, which was very warming. However, the best part of the meal for me was the dessert, which of course involved chocolate!! The Fraisier au Chocolat, Glace Vanille, which is a moist chocolate sponge cake filled with strawberries and chocolate mousse, served with vanilla ice cream. If I had been at home, I would probably have licked the plate clean.
The service throughout our lunch was excellent, the food was great and the atmopshere relaxing.
Many thanks to Serge and the staff for a memorable day. I will return again in the near future.

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Call me old fashioned, but I like to drink red wine with cheese. Not necessarily an old “grand cru” but a nice fruity red with subtle tannins. However, in most cases, white is best, and here I share some dishes that will benefit from a white wine pairing.
If you start a meal with toast and Roquefort, try a wine with a good acidity, such as a Pacherenc, Demi-Sec Vouvray or even a young, sweet wine from the Cadillac appellation.
So what wine would I suggest with your meal?
Are you keen on Gratin Dauphinois, especially La Barbe’s? This is a family dish par excellence. The Roussette, a dry white wine with a nose of violet and mountain herbs with flavours of minerals, bergamot, honey and hazelnut, is a perfect choice. Another is a Chardonnay from the Pays d’OC. However, my preference would be a Beaujolais or Gamay de Touraine.
If you have a speciality from Lille, maybe a Tarte au Maroilles, don’t hesitate to choose a sharp Riesling, dry in style, or a Pinot Blanc, both from Alsace. That would be an exquisite combination. However a Bourgogne Aligoté or a very fresh Côtes du Rhône would do nicely as well.
And of course if you decide to go for a Gateau au fromage blanc, or cheesecake in English, why not try a Côteaux du Layon Moelleux from the Loire?
The perfect wine to follow your meal
Follow your meal with a fresh goat’s cheese salad made with Crottin de Chavignol and you can keep with a sweet dessert wine if the goat’s cheese is not too dry. If it is, choose a Sauvignon from the Loire; Sancerre is obvious, perhaps a Pouilly Fumé, but a Sauvignon de Touraine will be excellent too, not to forget an Entre-Deux-Mers from the Bordeaux area. Even a Chardonnay grape like a Chablis or Saint-Véran would match this dish.
If you are in Savoy and fancy a fondue made with Beaufort, Gruyère or Comté – I will not debate on the cheese that needs to be used for a Fondue – a Vin Jaune from the Jura would be a perfect combination. A traditional wine from Savoy named Ayse is also flawless. For the red wine lovers, don’t worry – a light red like Mondeuse, Gamay or an Alsace Pinot Noir are also appropriate.
So don’t keep your better bottle of red Bordeaux or Burgundy for cheese, because it won’t work – but if I am a guest, feel free to get out the Gamay!

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Posted by Tracy Carroll

What a lovely way to spend a Monday evening – listening to the birds singing and the boules clacking in the tranquil setting of Oxshott Village Sports Club! We were there for the nail-biting final of the La Barbe Business League and, with the prize being a meal for six at La Barbe, it was an enthusiastically fought contest.

After over three hours’ of play, OAMPs finally pipped Logica to the star prize and the teams and their supporters retired to the clubhouse for welcome refreshments.

Serge Tassi awarded the prizes – including his own blend of Vin de Citron for the runners up – and the trophy was handed over by Pauline Jones, who presented the original one to the Club.

Club member Ernest gave keen gardener Serge a Houttuynia plant – this aromatic species is supposed to have a fishy aroma but none of that was detectable, just a pleasant whiff of pineapple.
It’s very invasive so Serge will not be putting it in his garden – just a window box. Apparently it’s edible, so Serge was looking forward to consulting his cookbooks for recipes. If you find it on the menu at La Barbe French Restaurant, you’ll know he succeeded!

Any recipes for Houttuynia?

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A post by Serge Tassi

While the world’s focus may be on its famous vines, the fragrant food of the Beaujolais region also demands attention. From crumbly goat’s cheese and speciality sausages to farmhouse charcuterie and beef and game, the variety and quality of the region’s produce is a harmonious sibling to its delicious wines.

Bravo for Beaujolais

Lying at the crossroads of some of France’s richest agricultural areas, Beaujolais is scenic and varied with vines on the foothills, pine forests on the mountains, wheat on the river plains and goats on the Alps. Here you can tuck into French classics such as Coq au Vin (chicken stewed in a young Beaujolais wine), andouillettes (smoked sausage and salami stuffed with pistachio nuts and sometimes truffles) or fraises au vin (strawberries soaked in red Beaujolais with orange juice and cassis).

Warm welcome at Chez La Rose
Visiting the Beaujolais region is always a new experience, no matter how many times you visit. The local wine and cheese producers, jam makers and beekeepers cultivate the tradition of a warm welcome, and invite you to explore their pretty villages and churches, and to enjoy the region’s rich and unusual nature. In Saint-Laurent, Beaujeu, Ternand, Charnay and Bagnols you can discover remarkable monuments and antiques, alongside tanners, potters and painters – all telling the story of Beaujolais.

When I visit the region, I always pop to Julienas to see my friends Bertrand and Sylvette Alizer, who have owned the charming hotel restaurant Chez la Rose in this pretty village for 20 years. I love chef patron Bertrand’s excellent local specialities and the warming welcome from Sylvette.

But the most important day in the Beaujolais calendar happens on the third Thursday of November, when, each year, from little villages and towns, more than one million cases of Beaujolais Nouveau begin their journey across France for shipment to all parts of the world.

Beaujolais wine production dates back to Roman times, and is world renowned for its easy drinking and for its unique use of carbonic maceration (when whole grapes are fermented in a carbon dioxide rich environment prior to crushing). The wine takes its name from the historical Beaujolais province, located north of Lyon and covering parts of the north of the Rhone and parts of the south of the Saone et Loire department, with the main appellations being Fleurie, Brouilly, Chénas, Juliénas, Morgon, Moulin à Vent, Regnié and St Amour.

Excellent wines
In recent years, these Beaujolais Crus have been producing excellent wines, and one of my favourite is Julienas. Julienas is produced over 600 hectares and is a more “Parisian” Beaujolais Crus. The colour is ruby purple with fruity or floral aromas, with an expressive and dried bodied, which rounds up over time. The Julienas wines produced by François et Thierry Condemine are always a safe bet (whether or not they are mature in oak) and are highly recommended.

And if you can’t get to France for a while, I look forward to welcoming you to La Barbe, my French restaurant in Reigate, Surrey! Bon appetit.

Château de Juliénas69840 JULIENAS
France
Telephone: (+33) 04 74 04 41 43
Fax: (+33) 04 74 04 42 38

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As it’s Natural Wine Fortnight, and we are promoting natural wines by the glass at La Barbe, it is naturally getting people talking. I’ve just come across this really interesting article in The Independent (see link at end of post).

I remember meeting a wine expert at a dinner at La Barbe. He was passionate about natural wines and had me intrigued as he was saying that wine really does taste different depending on the weather. This is something Serge Tassi talks about as well. I just think it’s a really interesting subject and if you’d like to delve a little deeper, do have a read of this article by Anthea Gerrie, who has been talking to Isabelle Legeron, Master of Wine and former Wine Woman of The Year. As the article states, she is the driving force behind the move back to natural wines.
The article is entitled Are Natural Wines Any Good?
Read more about Natural Wine Fortnight
What do you think?

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