Tuesday, 23 September 2014
This is a real cracker.
Les Six - Cairanne (Côtes-du-Rhône Villages).
The 'Six' refers to the mix of grape varieties involved in its making: Grenache, Carignan, Syrah, Cinsault, Mourvèdre and Counoise. The classic Rhône varieties along with the rarer Counoise, most often associated with Châteauneuf-du-Pape.
You can read more about the origins of this wine here.
Made and distributed by Boutinot, it is a fabulous layer cake of fruit flavours, each revealing itself in succession both on the nose and on the palate in the course of a never ending finish. Tannins there are, but silky and unobtrusive. Freshness in abundance too, and despite the 14.5% ABV this wine remains light as a feather.
I would happily drink this wine every day - however it is a bit pricey to be a true everyday drinker priced at just under £16.00 at Chislehurst Wines (@chiswines).
But if you can, it is too good to miss.
Tuesday, 2 September 2014
|Borlotti beans grown by yours truly|
Alarming information from the BBC (article by Roger Harrabin) and others about greenhouse gas emissions arising from eating meat.
This has of course been known for some time. We're (we = humans) still eating meat, of course, and craving for more, it would seem. Meanwhile, the ice is melting, the sea is rising and getting warmer and all those nasty things are brewing which will make life much more difficult for us all ( = humans and most other creatures).
Are there any solutions, apart form turning the whole Earth into some sort of intensive meat production farm, producing bionic bovines emitting less methane, or searching for a laboratory produced artificial meat solution to satisfy our craving?
There are indeed, and one of them is to eat much less of the stuff. That is, if you are not completely disgusted by the thought that meat is, after all, the flesh of an animal which we have wilfully killed or had killed in order to eat it, and decide to not eat any at all.
I like my meat as much as the next human but it is not difficult at all to eat much less of it. Think of it as a treat and not a necessity; eat other things which are just as good for you (beans and pulses come to mind).
Eating something meaty and nice once a week, using the leftovers and gorging on vegetables, beans, peas, potatoes etc etc the rest of the time is also good for your personal health.
Add a few mussels (which require practically no input to produce a delicious meaty/fishy treat and store carbon in their shells) or other low impact shellfish and you have the sort of diet which will make you look ten years younger and about which you can be smug to your meat-eating friends who are destroying the Earth.
Give it a go.
Monday, 7 July 2014
|One of the visiting Toads|
We had unexpected visitors to our small garden recently.
Having decided long ago to turn this small space into a haven for wild plants and any creatures who might want to come along we felt elated when two toads dropped in one evening after sunset.
These are quite rare creatures around this part of London. It was therefore a joy to see them, and also a vindication for the unkempt (to some eyes) look of the garden.
Perhaps we shall also dig a small pond here as well. One is already planned for the allotment, and I will be digging this out in the autumn.
Ponds (even tiny ones) make small spaces even more attractive to different wild creatures. We already see damsel flies and the odd dragonfly here even though we have no standing water, so the addition of a pond would be a benefit to these and other animals.