It’s my Vineyard

The minerals in the soil and the fruit that have been crucial in forming our wine are made more complex in the wine making process. It is this complexity that is so interesting when on the pallete, combined with the food flavours that bombard our senses.

We started our meal with a saucisson en brioche on a bed of wild rocket, served with a chutney of courgette and ginger [maison]. The Regnie matched and stood up well to the robust sausage encased in the light brioche dough.

A dish of roasted vegetables followed. Aubergines, fennel ,onion, red pepper napped with organic goats cheese [ from Madame Gaultier! ] The cheese melted to a bubbling gold and was served with a herb couscous salad and a drizzle of honey and balsamic vinegar sauce.

Although masses of flavours, of capers herbs and garlic, with the mediteranean vegetables the Regniecontinued to delight and work suburbly with the food.

The meal continued with a mixed leaf salad and cheeses. We sat in the garden with almond tart and fresh raspberries,and coffee.