Diversen Frankrijk

Top 100 Wines of France 2018

Prachtig lijstje. 10e plek is mijn favoriet. Indrukwekkende wijn van Perrin.

[www.jamessuckling.com]

John

Life is always better when I wine.

Koken is meer dan een recept.



1 keer gewijzigd. Laatste wijziging: 02/12/2019 14:23 door JohnCopier.

Toch zeggen zulke lijstjes mij eigenlijk niets.
Als ik van vele jaren alle bekende grote namen verzamel, wat door elkaar hussel, en dan voor de komende 5 jaar nieuwe lijstjes maak ben je klaar.
Voor publicatie wel even controleren of de wijnhuizen op je lijstje voor dat jaar wel wijn gemaakt hebben

Dat is wel heel snel door de bocht. Laten wij maar eens een proef doen. Jij maakt voor de komende 5 jaar een jaarlijks overzicht van de sterren restaurants in Nederland. Net zo moeilijk en voor ons controleerbaar.

John

Life is always better when I wine.

Koken is meer dan een recept.

Nee, sterrenrestaurants is veel gevoeliger.
Maar een top-100 wijnlijst zonder bijvoorbeeld Chateau Margaux erin neemt niemand serieus.
Ook niet in een slecht wijnjaar.
Dus hussel de grote namen in de hoge hoed en trek ze er willekeurig uit.
75 vaste grote namen en 50 subtoppers waar je er 25 van moet gebruiken.
Kat in het bakkie

Groene schimmelkaas met edel zoet van Schloss Lieser staat alhier tijdens de Kerstdis op tafel. Met die schimmelkaas ga ik nog aan de karwei.

Wordt dat midwinter oogsten hier in Nederland trouwens gedaan? Heer H, u zit nog al eens op knieen en bibs tijdens de pluk in de Nederlandse wijngaard! Mogen wij een beroep op uw kennis doen?

[lesgrappes.leparisien.fr]

John

Life is always better when I wine.

Koken is meer dan een recept.

Over bijzondere foto's gesproken!

[www.chateauloisel.com]

John

Life is always better when I wine.

Koken is meer dan een recept.

France’s emblematic grape varieties
BY GRACE HALLIGAN 21 NOVEMBRE 2018
French vineyards are divided into several large regions which differentiate from each other in the climatic conditions and specific terroirs, as well as the grape varieties for which these regions are known. We take you on a tour de France of symbolic varietals.
Champagne : Pinot noir, Pinot meunier and Chardonnay
Although seven varieties can be used in a Champagne – Arbanne, Petit Meslier, Pinot blanc, Pinot gris, Chardonnay, Pinot Meunier and Pinot noir – the last three grapes make up 98% of the region’s planted surface. Montagne de Reims and the Aube are made up predominantly of Pinot noir, Pinot Meunier in the Marn valley and Chardonnay in the Côte des Blancs to the south of Epernay. Champagnes can be produced using only one of these varieties, or two of them or all three. Champagnes produced from Pinot noir (or Pinot noir-dominated blends) are generally full-bodied and powerful, those dominated by (or solely produced with) Chardonnay are more vibrant and crystalline, while Pinot Meunier produces light, vibrant and very fruity champagnes.
Alsace : Riesling
It is difficult to define one single variety as ‘emblematic’ in a region known for producing grape varieties which are often vinified individually. Riesling, Gewurztraminer, Pinot gris or Sylvaner all have their place in the vineyards of Alsace. Riesling, however, sticks out from the crowd: for the grandeur that it can achieve on the finest terroirs as well as its incredible aging capacity. When it is vinified without residual sugars, its profile is almost crystalline and astoundingly pure, making it the perfect wine to taste with seafoods, high-quality fish and inevitably, a good sauerkraut! It can also produce excellent sweet late-harvest or Selection de Grains Nobles – whereby only the grapes highest in sugar are used – wines.
Jura : Savagnin
In addition to the omnipresent Pinot noir and Chardonnay, the Jura has several native varietals: the red Poulsard and Trousseau and the most symbolic of all – a white grape – Savagnin. This is the only grape variety used in an altogether unique wine: Vin Jaune (and Château-Chalon). Raised for more than 6 years in casks, this wine develops distinctively oxidative notes (green nuts, curry), rendering it a truly one-of-a-kind wine, the prerogative of seasoned connoisseurs. There is also an emerging tendency for Savagnin to be vinified as a ‘normal’ white wine in the Jura.
Savoy : Mondeuse
In the same vein as the Jura, the grapes used in the Savoy range from a selection of varieties also found elsewhere – including Pinot noir, Gamay and Chardonnay – to its native varietals, such as Jacquère, Persan, Gringet and Altesse, to name only a few. Mondeuse is arguably the most emblematic of the region, for the quality of wines it produces on the finest terroirs of the region (Arbin, for instance), and its ability to age well. These are red wines which are rather tannic, juicy, with good body and lovely aromas of blueberries.
Provence : Mourvèdre
In Provence, too, several grape varieties are used, particularly red grapes, including Cabernet Sauvignon and most of the Southern Rhone varieties. Mourvèdre, however, is a grape which, although grown in other areas of France (particularly the Languedoc and southern Rhone), reaches such heights in Provence – more specifically in Bandol – that it produces fine red wines whose aging ability competes with the greatest appellations of the country. This variety is very well-suited to the local climate in that it never produces wines which are too heavy or alcoholic.
Languedoc-Roussillon: blending country
The Languedoc and Roussillon regions are without a doubt the most difficult to assign an emblematic grape variety, quite simply because the wines produced in these regions (in particular the reds) are traditionally blends. None of the region’s 5 main grape varieties – Grenache, Carignan, Syrah, Mourvèdre and Cinsault – really dominate in the wines. There are of course cuvées in which one of the grapes dominates, but the majority of red wines are composed of a blend of the five. The same holds true for white wines as many varieties are permitted in the local appellations: Grenache blanc, Piquepoul, Bourboulenc, Clairette, Marsanne, Roussane, Vermentino, Macabeu and Ugni.
Bordeaux : Cabernet Sauvignon and Merlot
It’s difficult to separate this double act, even if they do respectively represent the two banks of the Gironde, with Cabernet Sauvignon on the Left Bank – with Margaux, Saint-Julien, Pauillac and Saint-Estèphe and Merlot on the Right Bank with Saint-Emilion and Pomerol as two of the most important references. Cabernet Franc shouldn’t be forgotten either, as it is far from being a minor grape in this region. It is widely-used in Saint-Emilion, especially by the greats: Ausone, Cheval Blanc, Figeac and Angélus. Cabernet Sauvignon produces wines which are often austere in their youth, with a nice tannic structure lending a guaranteed excellent aging potential, whereas Merlot produces rounder wines which are more open when young but can equally age very well.
South-West: a bit of everything
In terms of varieties, this region is quite original. Whilst certain varieties from neighbouring regions are grown here (particularly Merlot), unique varieties abound in this region which, as in Italy, are grown solely in this area. In terms of red grapes, you will find Malbec in Cahors, Tannat in Madiran, Fer Sarvadou in Marcillac, Duras, Prunelard and Braucol in Gaillac and Négrette in Fronton. As for white grapes, Petit Manseng and Gros Manseng are found in Jurançon and Irouléguy in particular, as well as Colombard, Len de Lel, Ondenc and Mauzac (particularly in Gaillac).
Loire: Chenin and Cabernet Franc
As in Burgundy, the Loire winemaking region is based on two emblematic grapes: Chenin and Cabernet Franc. Chenin is fascinating in that it can produce dry, semi-dry and sweet wines depending on the harvest date and the vintage; one single parcel can thus produce three different cuvées, weather conditions permitting. Its organoleptic characteristics are similar to Riesling, and Chenin wines (dry and sweet wines alike) can age extraordinarily well. Cabernet Franc (which is also frequently grown in Saint-Emilion) can produce excellent, fresh red wines, particularly in a sunny vintage, whose tannic structure allows them to age well (for instance the wines from the mythical 1989 vintage are still incredibly young).
Burgundy: Pinot noir and Chardonnay
Burgundy is slightly simpler in that the multifarious local appellations dictate that red wines only be produced from Pinot noir and white wines with Chardonnay (apart from Aligoté, of which production is relatively sparse). The whole world (or almost…) agrees that Pinot noir achieves its finest expression right here in Burgundy, rendering wines with sublime finesse and delicacy. The price of these wines have a tendency to be equally vertiginous… Chardonnay too gives its best here, especially in the Côte de Beaune (Montrachet and its satellite appellations), but undoubtedly the distinction is less pronounced, given that in France (the Jura for example) as in many other countries, Chardonnays are produced which rival with Burgundian production.
Northern Rhône: Syrah
In the northern Rhone, Syrah has no competition. No matter the appellation – Côte Rôtie, Hermitage, Saint-Joseph, Crozes-Hermitage or Cornas – only Syrah is used. Whereas in the southern areas where this variety is also used, Syrah can produce wines which are a little heavy and over-alcoholic, the northern Rhone is its preferred terroir. The red wines produced here are of great finesse and proverbial longevity, particularly in Côte Rôtie and Hermitage. After 15 or 20 years, the best wines assume a sort of Burgundian grandeur. It’s also worth noting the particularly aromatic white grape, Viognier, which produces white Condrieu wines with wonderful notes melding white flowers and stone fruits (apricot).
Southern Rhone: Grenache
Southern Rhone wines – both red and white – are produced from several varieties. Despite this, Grenache is symbolic of this region, first of all because it is almost always the dominant variety in the region’s cuvées (for example in Châteauneuf-du-Pape, it makes up on average 75% of the blends. Grenache also owes its reputation to one of the region’s emblematic wines, the châteauneuf from Château Rayas, produced from 100% Grenache.

Heb regelmatig de mondeuse uit de Savoie in Frankrijk gedronken. Is aan te bevelen.

Wijnen uit de Savoie zijn sowieso niet verkeerd!
Zijn alleen moeilijker te verkrijgen in NL.

Zijn alleen moeilijker te verkrijgen in NL.

Robèrt, ik heb even op internet gekeken en dat valt best wel mee. Als je ze perse wilt hebben is dat mogelijk. Ik wacht wel totdat ik weer in Frankrijk ben.

Dat klopt, via het internet zijn ze wel te krijgen.
Maar in winkels bijna niet.
Ben jaren geleden in de Savoie geweest en de lokale wijnen waren en prima te drinken en behoorlijk goedkoop!
Kom je terug in NL zie je ze staan voor de dubbele prijs, of erger....
Knisperfrisse witte wijnen, heerlijk!

Parisians have confirmed their reputation as bons vivants in a study from France’s INSEEC Business School measuring wine consumption in the world’s cities. With 709 million bottles consumed annually, Paris is the global capital of wine consumption.

Het is een constatering? Wij kunnen er niets mee. Het valt allemaal in het rijtje, grootste, kleinste, dunste, rijkste... enz

[www.idealwine.info]

John

Life is always better when I wine.

Koken is meer dan een recept.

2018 vintage : a tour de France of this year’s harvest
BY GRACE HALLIGAN 24 OCTOBRE 2018
The harvests have ended, and some regions are already drawing some preliminary conclusions regarding this year’s vintage. The general mood is one of optimism for this year marked by a wet spring, a superb summer and a good harvest from both a quantitative and qualitative perspective. Follow the iDealwine team on a tour de France of this famed vintage.

Bordeaux
2018 required a lot of work for the Bordelais. A wet winter and spring gave way to mildew which quite simply, unfortunately, ravaged the organic and biodynamic domains. The good summer weather, however, made up for the disastrous seasons which preceded it. Far from damaging the grapes, light rain towards the end of their ripening relieved the water stress caused by the summer heatwaves. Alain Sichel (President of the CIV) describes the harvest as “average” in volume, but above average in terms of taste, heralding good news for those who lost much of their 2017 crop due to the April frosts.

Burgundy
Burgundy was subject to several hailstorms in early- and mid-July. Fortunately, this time round, the vineyard was for the most part spared. Thus, after a clement winter, a wet spring and a superb summer, the secateurs were brought out in late August. Freshness and minerality define the white wines. An excellent vintage is expected for the red wines. Some even dare to compare this year with 2009… We’ll wait and see.

Rhone valley
While we have been hearing a lot about the other region’s harvests, the Rhone valley surprised us with its silence. After a clement winter, wet spring and good summer, the harvests began early, with great fanfare. Surprisingly, the Northern Rhone was the region which set the pace. 2018 was characterized by long periods of rain in the spring, with some storms and hailstorms. This humidity allowed the soils to stock up on water before the summer heat. Although the south was particularly hit by mildew, this didn’t prevent it from producing large volumes. Generally speaking, the vineyards were in healthy conditions thanks to the pleasant weather conditions.

Champagne
Both in the south and north, the Champagne is showing strong similarities with Burgundy and has also had an early harvest that is healthy, abundant and of good quality. The secret to this success? The chalky soils of the champagne region perfectly carried out its role as a sponge, storing the water from the abundant spring rainfall and redistributing it to the vines’ roots in the following months. We heard – through the grapevine – that this year will be a great year for producing vintage cuvées.

Loire valley
François Chidaine, who we spoke to a few months ago, told us: the 2018 grapes are visions of purity. It wasn’t without difficulty: with this hot, sunny weather, it was imperative that the grapes didn’t fill with sugar and produce wines with too high an alcohol content. As a result, when the harvests began, it was important to act fast! But, in general, the harvest is good both quantitatively and qualitatively: highly aromatic, delicious wines are expected in all of the appellations of the Loire. Unfortunately, some organic winemakers were not spared from the mildew.

Beaujolais
Even while the harvests were in full swing, Dominique Piron had time for a telephone conversation with us. He was extremely pleased with the weather and the fantastic harvest. This year is characterized by sun and warmth, with the grapes ripening slowly but surely in order to develop their aromas. A great year which will indisputably produce elegant, silky wines, with refined, round tannins, as has already been seen in several domains.

Languedoc-Roussillon
As elsewhere, the vintage got off to a bad start. Mildew was able to quickly propagate due to the humidity. The summer was not without its difficulties: the heatwave required a lot of work in the management of the vines’ leaf surface. In spite of this, the roots dug deep for water and nutrients, preserving the acidity of the branches. The wines will therefore be perfectly balanced.

Provence-Corsica
In the spring, although storms and hailstorms didn’t spare certain parcels, the rainfall allowed the soils to replenish themselves with water. The harvests arrived early and were spread over the course of a month. The grapes owe their good health to the long, sunny afternoons, the influence of the Mistral, and the wide range of daytime temperatures. Luckily, all the grapes were harvested before the heavy rainfall of the beginning of the month.

Jura
Let’s not forget the Jura, which is proud to have a magnificent vintage, “The best year in terms of volume since 2011, maybe even since 1974”, according to the director of the CIVJ (the Interprofessional Committee of Jura wines). Some young vines in Arbois, however, burnt under the summer heatwave. But in general, the red wines will be excellent.

South-west
Unlike France’s other regions, in the South-west the grapes were not picked early, and the verdict on this vintage is somewhat more mixed. The cool, wet spring unfortunately paved the way for mildew. But fortunately in Madiran, for instance, the cool mornings and sunny afternoons preserved the purity and acidity of the fruit. Bergerac wasn’t as lucky, and the suffocating heat reduced the grapes’ acidity. This vintage will therefore vary depending on the appellation.

De waarheid zit in de fles. Over een aantal maanden weten wij het echt

John

Life is always better when I wine.

Koken is meer dan een recept.

John, verheug je je al op de primeurs?

Ik wel.

Lees het stukje over de Jura. Dat maakt mij nieuwsgierig. Volgend jaar zijn er plannen in de maak om naar de Badische Weinstrasse te gaan. Om dan via Frankrijk weer op huis aan te gaan moet te doen zijn. Voorlopig zijn het plannen.

John

Life is always better when I wine.

Koken is meer dan een recept.

Fenomenaal jaar voor wijnboeren Val de Loire.

[www.pitchpr.nl]

John

Life is always better when I wine.

Koken is meer dan een recept.

Het heeft even geduurd maar ook in Nederland (De Telegraaf) is het doorgedrongen.

[www.telegraaf.nl]

John

Life is always better when I wine.

Koken is meer dan een recept.

Millésime 2018 : pas de grand vin au Château Guiraud

par iDealwine 7 novembre 2018
1
C’est officiel : le château Guiraud ne produira pas son premier vin en 2018, du fait des dégâts trop importants occasionnés par la grêle.
Le 15 juillet fût une journée noire au château Guiraud : la grêle y a détruit près de 95% des grappes. Comme le rapporte le magazine Decanter, cette situation est exceptionnelle, « Je n’ai jamais vu cela en 40 ans d’expérience » leur a confié Xavier Planty, directeur du domaine. En conséquence, le château n’est pas en mesure de produire son grand sauternes, seulement un peu de son vin sec (Le G de Château Guiraud) ainsi que du second vin (Petit Guiraud).
De manière globale, le millésime 2018 est compliqué à Sauternes : après la grêle et les maladies (mildiou), le botrytis s’est fait largement désirer durant tout le mois de septembre et le début du mois d’octobre qui ont été marqués par une grande sécheresse. Il fallait alors se montrer patient et résister au stress, puisque la fameuse pourriture noble n’est apparue qu’à la mi-octobre. Il s’agit donc de vendanges très tardives, souvent après le 22 octobre. Il y a eu cette année un réel décalage entre la maturité des raisins et l’apparition du botrytis, ce qui laisse imaginer des niveaux de pH élevés et donc une faible acidité. Nous vous en dirons plus après les dégustations prime

Dat is geen leuk bericht. Nog wel wat Petit.

John

Life is always better when I wine.

Koken is meer dan een recept.

Pourquoi le Château Lafon-Rochet quitte le bio
PAR IDEALWINE 2 NOVEMBRE 2018
Basile Tesseron dirige le château Lafon-Rochet (Saint-Estèphe) depuis 2007. Engagé dans essais bio depuis 2010, il fait aujourd’hui marche arrière. On vous explique pourquoi.
Décidément, le bio, à Bordeaux, n’est pas une démarche linéaire. Au moment où Château Latour annonce sa certification, Lafon Rochet, lui, y renonce. En effet, près de 10 ans après s’être lancé dans le bio (premiers essais en 2010), le château Lafon-Rochet fait volteface et abandonne la conversion au bio. D’après La Revue du vin de France, Basile Tesseron, neveu d’Alfred Tesseron, propriétaire du château Pontet-Canet, lui-même très engagé dans la biodynamie, a pris la décision cet hiver. Il faut dire que déjà, en 2016, le château Lafon-Rochet avait appliqué un traitement (non autorisé en bio), par peur de perdre toute sa récolte – une bonne partie de la récolte avait déjà été perdue en 2011 et en 2013 -, ce qui avait entraîné un retour à zéro pour les démarches de certification. Il faut en effet 3 ans avant d’obtenir la certification bio.
En cause notamment, les aberrations environnementales que le bio amène les viticulteurs à mener dans leur vignoble de 41 hectares : la bio nécessite une beaucoup plus grande utilisation du cuivre dans les vignes, qui, à haute dose, pollue durablement les sols. De plus, le bio, qui implique l’utilisation de produits de contact rend nécessaire un plus grand nombre de passages pour traiter (après chaque pluie), ce qui entraîne une surconsommation de carburant (utilisé par les tracteurs et machines diverses) et donc une augmentation du rejet de C02, mais aussi un tassement accru des sols. Autant d’éléments qui semblent en effet incohérents avec les objectifs de la bio en termes de protection de l’environnement… Comme beaucoup de vignerons, Basile Tesseron déplore les conséquences trop polluantes de l’utilisation massive du cuivre et du soufre. Comme il l’indiquait à la Revue du vin de France1, il faut peut-être accepter certaines maladies et donc de perdre une certaine partie de la vendange.
En quittant le bio, le château désire créer sa propre méthode respectueuse de l’environnement, en s’inspirant notamment de ce que fait l’épouse de Basile Tesseron, Bérangère, au château Larrivaux (Haut-Médoc).
Si le cas fait parler de lui, il n’est pas le seul et nous rencontrons de plus en plus de vignerons qui nous parlent de leur rapport ambivalent au bio, entre conviction et déception, qu’il s’agisse de la difficulté d’être en bio dans certaines régions très humides ou des nombreuses incohérences de la législation bio.
1 In Béatrice Delamotte, « À Bordeaux, Lafon-Rochet stoppe le bio : trop polluant ! », larvf.com, 24/10/2018

Lafon-Rochet gaat weg. Latour komt.

Bordeaux : Château Latour désormais certifié bio
PAR IDEALWINE 31 OCTOBRE 2018
Le premier des premiers grands crus classé officiellement « bio »
Simple, mais peut-être plus efficace qu’un communiqué de presse, le tweet de Frederic Engerer, Directeur Général de Château Latour, a fait son effet le 22 octobre dernier. Un mot, deux points d’exclamation et une photo du document justificatif ont transformé le visage de la sphère des Grands Crus Classés bordelais. Château Latour est désormais certifié bio.
Si l’annonce est soudaine, cette démarche ne date pas d’hier. Depuis 20 ans déjà, la propriété réduit grandement l’utilisation des produits phytosanitaires afin de soigner la santé de ses salariés et de transmettre un sol vivant aux générations suivantes. Nous vous le disions dans un article consacré au passage en bio de L’Enclos, de premières expérimentation bio ont été menées sur des parcelles particulièrement sensibles aux maladies. En 2015, l’Enclos était totalement converti.
Le bio, un engagement titanesque
« Le travail, c’est la santé ». Cette phrase trouverait-elle tout son sens dans ce contexte ? Si cette conversion s’avère bénéfique pour la nature, elle réclame vigilance et dur labeur. Accepter de ne pas maîtriser la nature comme avant est un vrai défi dans cette région où le climat océanique et humide favorise les maladies cryptogamiques, la pourriture des baies, leur gonflement et la dilution des arômes. Château Latour se targue donc d’être entouré d’une équipe impliquée, qui travaille sans relâche. Y compris le week-end. Car, non, la vigne ne se repose ni le samedi, ni le dimanche.

Die Petit Guiraud kan zomaar wat leuks opleveren. Niet al het basis materiaal voor het vlaggeschip zal verloren zijn en dat zal zijn weg wel naar de Petit vinden. Hoe gek het ook klinkt maar 2018 moeten wij onthouden.

John

Life is always better when I wine.

Koken is meer dan een recept.

Dat is BIO balanceren tussen uitersten. Wel BIO maar geen opbrengst werkt ook niet. Er moet naar een andere balans worden gezocht.

John

Life is always better when I wine.

Koken is meer dan een recept.

The 2018 Vintage: an estimated 25% increase in production
BY GRACE HALLIGAN 29 AOUT 2018 IdealWine

Despite a difficult start to the summer, marked by violent hailstorms primarily in the Bordeaux, Cognac and Côte-d’Or regions, the Ministry of Agriculture has just announced its first estimations regarding the 2018 harvest, with up to 46.1 million hectolitres, up 25% from the catastrophic 2017 vintage.
After last year’s chaotic vintage, ravaged by intense periods of frost which destroyed almost 50% of the national crop, our French winemakers were once again faced with a problematic start to the summer. Following the dreadful hailstorms in the Bordeaux, Cognac and Côte-d’Or regions in late May and early June, the situation seemed critical for these vineyards.
Yet the Ministry of Agriculture’s annual estimate heralds a 2018 harvest of up to 46.1 million hectolitres, up 25% from last year’s extremely poor harvest (36.8 million hectolitres). In the meantime, professionals have been cautious in their estimate of 44.5 million hectolitres, representing an increase of 21%.
This discrepancy in estimates is in fact due to the “mildew effect”, a fungus which develops on the green parts of the vine in humid conditions. After a series of stormy, rainy periods during Spring, mildew was able to develop in several winegrowing regions such as Bordeaux, the South-West and the Mediterranean basin. Their harvests are nevertheless expected to be more abundant than the average of the previous five years, with the heatwave having impeded the parasite’s growth.
Conversely, the regions of Burgundy, Alsace, Beaujolais or even Champagne seem to have been spared of the fungus’ virulence and could possibly end the season with new harvest records. In Champagne, the 2018 crop is estimated to reach a 39% increase on the average of the previous five years. What’s more, this year’s heatwave may beget an especially early 2018 vintage, something which continues to be a source of worry for winegrowers conscious of the impact of global warming on the lifecycle of vines and the volume of harvests.
These figures are nonetheless merely projections, and therefore don’t take into account the possible climatic conditions which could arise after 20th August. Here at iDealwine, we remain optimistic! In such a busy, delicate time, we’re crossing our fingers and sending kind, encouraging thoughts to winemakers everywhere.

Allemaal tevreden gezichten. Alleen in de Languedoc-Roussillon kijken ze sip.

John

Life is always better when I wine.

Koken is meer dan een recept.

Vergeet de quiz niet!

[www.decanter.com]

John

Life is always better when I wine.

Koken is meer dan een recept.

Chateau de Freek: Klein Frankrijk in de Alblasserwaard #rtvrijnmond

[www.rijnmond.nl]

Alhier in west Frankrijk heerlijk. Gisterenmiddag en avond een gigantische regenbui. Je zag de velden groen worden. Ondanks de regenbui nu alhier 25 graden. Prima temp voor de middagdut.

John

Life is always better when I wine.

Koken is meer dan een recept.

Vergeet de quiz niet!

[www.decanter.com]

John

Life is always better when I wine.

Koken is meer dan een recept.

Ik zet toch een vraagteken bij de opmerking dat het niet schadelijk is voor het milieu. Die ballonnen zullen toch wel een keer naar beneden komen? En dat zout? Goed die biljartballen zijn ook niet leuk.

[www.metronieuws.nl]

John

Life is always better when I wine.

Koken is meer dan een recept.