Marie V et Le Vin

This April I escaped to the Loire Valley in France. An area well known for its Chateaux and wine. It's a beautiful area, I’ve spent many a holiday in the Loire Valley and a great amount of my childhood there.

The winters are mild usually, although this winter is was surprisingly cold and the Loire froze with huge blocks of ice travelling down stream. This has rarely been seen by locals. In April the weather is usually very warm and sunny and we certainly were blessed with sunshine.

Mr M and I enjoy taking the car and heading towards an area of wine and taking our pick of the local wineries, and having a taste. If you've not experience this, I suggest you have a try when next in France.

Don't be shy, most wineries are open 7 days a week and welcome visitors. They usually allow you to taste around four different wines and will ask you what you are interested in. This can be Red, white, Rose or perhaps you know you like a wine with a deep flavour, or you are looking for something to drink immediately. Your choice. Don't be shy to say to the merchant what you don't like so they can help you taste something you will like.

The Loire is rich in diverse soils and has an amazing amount of vineyards offering various wines with a difference in grape, soil and technical process. Small villages have flourished into pivotal wine regions as wine makers make the most of the land.

We travelled through Bourgeuil, opposite Chinon. This is a small wine region and is situated between the Loire River and a forest. The landscape slopes down towards the river and offers three different types of soils; sandy river banks, gravelly soil and then a limestone rich soil near the forest.

The limestone-rich soil produces a strong, rich dusky red-wine, whereas the grapes grown nearer the river will produce a lighter, floral tasting wine. Usually the floral lighter wines should be drunk within the first 2-5 years whereas the richer wines can be kept from 5-15 years. This region is better known for its red wines, but also offers some Rose and a little white wine.

If you prefer white wine I suggest taking a different route, but this was certainly a wonderful picturesque area for reds!

Interestingly, there is a small area next to Bourgeuil, called Saint Nicholas de Bourgeuil. This tiny area is based on the middle section of the Bourgeuil soil so produces light fruity wines with a little kick and can be kept for several years.

In any case, we spent the afternoon in Bourgeuil and also went to a favourite winery in Chinon and another further in Champigny. These areas are well know for their red wines but they offer a little more white too.

On average a bottle of wine may cost between four and 7 euros. Bargain!

We went a little crazy and as we packed the car on our last day we realised there was little room left for legs, and suitcases! We took 17 cases of wine, plus an additional 5 litre bag in box of wine...we must have been over the limit, but pleased customs didn't catch us!

We have enough wine to last us a few weeks, so you know what I'm doing! Although it's not promising for the Marie V cushions, better not drink and sew!

Marie V

Marie V and Le Château de Brézé

In the heart of the Loire Valley is a fascinating Chateau, under a Chateau.

The Château de Brézé is one of the most unique castles in the world, as it is just as spacious and glorious under the ground as it is over the ground.

Very close to the Saumur region, the Château de Brézé is situated on a steady slope, today surrounded by vineyards. At a distant glance, this imposing building looks to be a dry-moated castle. But at a closer look in fact the moat is simply a deep dug-out foundation of the castle, almost forty meters down.

The Château de Brézé's first foundations would have been laid around the 12^th century. It still has a few medieval features such as a drawbridge, but it was mostly transformed over the 16^th and then 19^th centuries.

In the 12^th century as the foundations were being lain, troglodyte caves were also being built, or dug out. The idea behind these underground caves was for two main reasons. Number one, the limestone was quarried to build the castle, and number two the dug-out holes or caves became protecting homes for the occupiers of the castle and further afield.

The caves and underground basements were so extensive the entire surrounding villages could take refuge during an attack. This is why the Château de Brézé is dubbed a castle under a castle. It is rumoured that there is at least 3 kilometres of troglodyte passages, only 1.5 kilometres have been reached, the other half is too dangerous to currently access and potentially lost after stones have collapsed etc.

One of the unique aspects of the extensive troglodyte caves is the 'well of light'. Hidden from intruders eyes, were several wells dug into the limestone rock. Meters below the surface laid the troglodyte caves, and these dry wells would provide light into the caves for living and more. The well into the caves was carved in a certain way to all light to penetrate, but for any intruders to be unable to enter through the well. 'Murder holes' were carved out of the rock, creating traps which often meant certain death for the intruder. The intruder could drop down into the well, but find themselves trapped in a cage-like hole. By the time he would have dug his way into the cave, the dwellers would have been armed and ready for attack.

Also, rather impressively, is the working kitchen and bakery. Still forty meters underground, a large chamber is dedicated to making bread and preparing simple meals. A chimney above ground leads down to the bread oven where over 100kilos of bread would be made on a daily basis for the castle inhabitants and surround villagers. Today this troglodyte kitchen is used for workshops teaching children how to bake bread, but the bread oven, the yeast chamber and the medieval cabinets are still very much in use.

There was also a 'freezer', deep in the chambers of quarried limestone a freezer was dug deeper below the ground. In the winter months blocks of ice were regularly brought from rivers and snowfields and would keep the pantry cool. Although the troglodyte caves are always a steady chilly 12 degrees all year round.

Lastly and most impressively is the wine making facilities. This castle would have had to produce masses of wine for the occupants, the cardinals, the villagers and further afield. Until the late 1980's the winery was still in use with traditional processes. They would keep the wines in oak barrels of around 2500 litres each.

The Château de Brézé still produces red wine and 'crement' which is a form of sparkling wine. The red wine is very light and slightly fad. It's a wine I would recommend, however they also make 'crement rouge'; sparkling wine made from red grapes, and this is rather good for an aperitif!

I hope you enjoyed this read, it's rather an intriguing one!

Marie V

Tangy Artichoke Hearts

I first tried this dish when visiting my great-uncle in Spain. A long weekend of amazingly tasty food, beautiful art and stunning vistas from his beach side home.

At first I was sceptical, the dish smelt very strong of vinegar, but infact the vinegar had boiled away and all was left was moist artichokes with a great garlic tang.

He sourced some baby artichokes, which unfortunately I've never been able to find here in the UK. However, I've adapted the recipe to use tinned artichoke hearts which are just as tasty and tender, and also all the trimming and peeling has already been done for you!

Ingredients

• 2-3 tins of artichoke hearts (you can find these in supermarkets)
• 5-7 cloves of garlic
• Plain flour, one tablespoon
• Marie V Red Wine Vinegar

Implements

• Large saucepan
• Wooden spoon

Timing

Preparation and cooking 35-40minutes

Instructions

1. Heat some oil in the pan
2. Drain the artichoke hearts
3. Cut the artichoke hearts into halves or quarters depending on size. You don't want to create a mulch, but you want all the leaf layers to be coated in the sauce.
4. Fry the artichoke hearts until gold, do not allow to burn or crisp
5. Crush or chop garlic cloves. Personally, the more garlic the better, but use less if you are not as fanatical as myself
6. Add crushed garlic and flour to pan. The flour will help create a thick sticky sauce.
7. Medium heat
8. Stir garlic and flour until artichokes are coated, keep moving so garlic does not burn
9. Add vinegar to taste.
10. I like it quite strong and tangy so I would add half a glass of vinegar or more
11. Keep adding vinegar until you are happy
12. Season to taste
13. Add water to keep moist ever now and then
14. Simmer until artichokes are soft

Enjoy!

Marie V