liqueur - Honeoye Falls

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The main room Malakoff, Paris suburb along the 14th arrondissement Thats it, Raw Wine made its debut in P�ris (march 12 & 13) after a long history (2012) of setting up tasting events along the past years in cities like London, Los Angeles, Berlin with the goal to present nature/biodynamic/organic producers to the growing crowd of winelovers focused on artisan wine. Raw Wine was created by Isabelle Legeron , a French expat who has been living in London for many years now, and given the UK culture of interest for all wine regions across the world, you find this global touch in the geographical diversity of the participating wineries. At Raw Wine Paris, some 150 wineries and vintners (see list here ) were presenting their wines and the interesting thing compared with our usual natural wine fair in Paris is that it was very international oriented with some 15 countries invo...

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Overview of two of the tasting rooms (there were three) Paris, 20th arrondissement There are always some tastings restarting at that time of the year, generally on mondays like here for professional events, I was tipped about this one otherwise Id have missed it, this was the second edition of it, Le Paris des Sens being a Paris-based distributor of artisan, biodynamic and natural wines who set up now every year a tasting with their winegrowers so that their buyers can get a feel of the available (or soon-to-be) cuvées (their IG page here ). There were a large number of vignerons (see the names below) in this tasting on january 16, many working on a small vineyard surface. The other nice thing here was the location for the tasting : Caché (means hidden in French) is a restaurant which is indeed hidden in a remote corner of the 20th arrondissemen...

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The crowd Paris, 12th arrondissement, This was another beautiful edition of La Goulayance , and it took place again in the premises of Ground Countrol , this vibrant venue set in a former railway locomotive workshop, I cant but encourage you to visit the place, have a drink, read books, play games, whatever this place offers which is pretty diverse, and families are welcome. Entry fee was 10 �, you were given a glass which you could keep after tasting the exciting natural wines of many vintners, who were present of course to chat with visitors and buyers. You could buy cases of wines or individual bottles on the site, that was also the good thing, direct from the producers. The vintn,ers took also time to walk around and taste their colleagues/friends wines of course and Im sure thats also what brought many of them here. I didnt taste many of them alas, having to ride my bike b...

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Easy cooking This is autumn and were in the middle of troubled times with rising prices including for everything related to food, but theres still room for indulging in tasty meat dishes like the one Im going to tell you about. Energy is also getting a subject were getting told to worry, and good cooking often often needs to be long. You know Ive been a longtime fan of everything off-the-grid and these days are the good time to experiment in this direction if youre still on the mainstream consumer side : all you need is a good old stove upon which you can sit a pan or a pot. Meat aisle find Speaking of food prices meat prices have also become much higher and it annoys me because Im definetely a meat lover and particularly a red-meat lover (I know I shouldnt brag about it, its become politically uncorrect to love meat, and even worse for red meat, but Im unrepentant...) but...

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Harvest scene at Julien Prevel Cher valley, Loire I managed to get in time in my Loire hideout just in time for the last days of harvest and toured a few producers, some by myself and some with Lexie Jordan who was at the time picking with Julien Prevel . Lexie is living in Paris mostly and she imports wine for her San Francisco-based company Funk De Funk (actually in Mill Valley, Marin county). Several producers had in fact already just finished picking, some still had a couple parcels yet to be picked, for which they were waiting for a bit more maturity. This story will be most a picture story, first because I/we visited unannounced (in some instances there was no body near the chai/cellar and wed just move and try our luck elsewhere) and our hosts were busy or enjoying quietness at last after several weeks of stress, and also because the end of harvest is just, like, relax,...

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Zolt�n Németi & Zolt�n Kerekes Gy�ngy�spata , M�tra (Hungary) This was really a quick visit here, were here at Hoop Wines which is run by two childhood friends, Zolt�n Németi and Zolt�n Kerekes who make wine from a small overall surface 1,5 hectare, plus from the equivalent of 0,5 hectare of purchased grapes, for a total yearly production of 5 to 6000 bottles. Were here in a family house in the village that was refurbished as a small winery facility by Zolt�n Kerekes who had himself a 10-year experience working in a local winery. Zolt�n Németi is himself an IT specialist in Budapest and spends his weekends here for this venture. This small facility has all the hygiene requirements needed for a safe winemaking, mostly theres the main room which we could call the chai (they press inside), and a barrel room on the side which does the job of a cellar. Asked if...

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M�ty�s P�ger in his cellar Gy�ngy�spata, M�tra (Hungary) Here we are again in the village of Gy�ngy�spata in the M�tra wine region, and it was a short stroll from one cellar street to another and we reached this haven of quietness where M�ty�s P�ger , his wife Judit and his brothers family were finishing their picnic outside one of his cellars (this is the one where he readies and labels his bottles). I had met M�ty�s a couple months ago in Budapest at Vinopiano , an excellent wine bar with rebel wines. His day job is working in real estate in the big city but his passion is to make wine here in Matra from a small surface mostly located in the prized terroir of Gereg. His farming is fully organic and in the cellar he doesnt use additives, doesnt filter his reds and uses minimum so2 if any. M�ty�s P�gers yearly production is around 6000 bottles, mostly Kékfrankos...

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