Everywhere you look in our village there are all sorts of machines and tractors bringing the grapes in. The weather’s holding up and La Liviniere is in a flurry of activity.
While La Liviniere’s reputation as a quality wine producer is still on the ascent, the region isn’t new to wine production by any means – the Romans planted vines here over two thousand years ago. The original name of the village was ‘Cella Vinaria’, indicationg wine in its title, becoming ‘Livineira’ in 1069 and then ‘La Liviniere’ in 1688.
In 1999 the area was awarded as an ‘A.O.C’ title (appellation origine controlee) – A.O.C. Minervois-La Liviniere. The main varieties of grapes cultivated here are Syrah, Mourvèdre et Grenache (representing about 60%) and you also find wines comprised of Carignan (I love this variety!), Cinsault (Benji’s rose made of this is delicious), Terret, Piquepoul et Aspiran.
“Victoire a Bacchus” – I spotted this in the village for the first time only yesterday! A rather timely find…
On ya va!! let’s go…
‘la vigne’ image – alain greeRenault tractordog and his tractorcoming home for lunchbreak timenot quite grapes in that one…On my morning walk I had to make way for this harvester. An impressive sight up close!ready to go in the morning, just opposite Lilas’ schoolThis little guy was raring to get out of his cage! I saw him locked up behind some gates looking very sorry for himself while all the others were letting loose.Massey Fergusonnow I’ve got to say that this one isn’t in our village, but I love it!
Inside Lilas’ book… even the kiddies have stories of the harvest and wine production in their picture books! Thought this was a good addition to the post!
This has to be one of our all-time favourites and is so ridiculously easy to make! The combination of flavours with the simple cauliflower base is completely moreish (especially if you’re a salt lover like me).
It wasn’t until I moved to France that I started eating so much of this vegetable. At home my parents didn’t really serve it – note: we DID actually eat vegetables at my parents’, and not just the frozen variety either, just in case you were thinking ‘ahh, those Aussies with their chops and three frozen veg’… But I remember it well at one of my best-friend’s mum’s… She would always serve ‘cauliflower cheese’ with a family roast and we’d all fight over it. But these were probably the only times I ate it. In France my husband’s family eat it regularly and eat it as an entree or sidedish, boiled or steamed and then served with a vinaigrette poured over the top and chopped parsley. This recipe isn’t very different to this, just a few more flavours and time in preparing each ingredient. It comes from one of the queens of cooking in Australia, Stephanie Alexander, in her brilliant ‘The Cook’s Companion’. When Benjamin and I first moved to France this was one of the only two cookbooks we brought with us on the plane (and you should see how big the book is), and I can’t believe how helpful it’s been, all this time.
We eat this as an entree, or to accompany a BBQ. And it is amazing as left-overs the next day or two (if you’re anything like me and love to eat food upto a week after it’s been in the fridge. Parents from the Depression and their influence!!..)
‘Cauliflower Polonaise’ (from Stephanie Alexander) – serves 4 with these quantities, but I tend to always double it!
Oh, and I almost forgot: a small cup of home-made vinaigrette (I have added this to the recipe as I like it moist!) – mustard, lemon juice, salt, pepper, red-wine vinegar, olive oil
method:
Steam cauliflower, section it up and then put aside on a serving dish. (You may like to prepare all the ingredients ahead, so that the dish is served hot or warm, or otherwise serve at room temperature).
Shell the eggs, and separate the yolks from the whites (my husband thinks I’m nuts every time I insist on doing this). Chop up the whites and then crush the yolks with the back of a fork, keep apart in bowls for later.
In a frying pan, toss the breadcrumbs in the butter, always tossing to avoid them burning. I like my mix to have larger crouton-sized chinks as well as crumbs, so maybe do the chunks forst and then add the crumbs at the end. Fry until very golden.
Drain and then fry the capers in some oil or butter until they open.
Scatter ingredients over the cauliflower in this order – egg whites, yolk, breadcrumbs/ croutons, capers and then the parsley. Pour over with vinaigrette… et voila!
Happy vines in the Minervois, as far as the eye can see
It looks like the weather has very much picked up: it’s sunny and blue-skied with cool, northerly winds to help dry out the vines. The nights are fresh and the days warm and it’s forecast to stay like this for the week (we have the ‘meteo’ info on the computer here, updating 24/7!) which makes for a happy vigneron in the house.
This morning was particularly beautiful and there was a wonderful hum in our area today – of expectation, new starts and industry. The sky was clear, children all went back to school and many of the grape growers were beginnng their harvest.
The weather's going to be fine today!our apples are ready for the picking happy walkers
I can’t begin to tell you how much the atmosphere changes around here once people begin to pick their grapes. A whole year’s work and energies culminate in this event and the villages are charged with excitement.
As for any farmer about to harvest, the weather reports are extremely important at this time of year. Any dodgy behaviour – hail, rain, extreme heat – can disturb or destroy the whole year’s work. Stressful times indeed, until all those babies are in, safe in their presses or tanks.
I’ve often pondered this while picking grapes (and how much time you have to ponder!) as looks of stress etched themselves on Benji and his vineyard managers’ faces as the skies filled with ominous storm clouds. But for me, these ideas of vulnerability for the poor grapes were quickly erased by the more exciting idea of ditching secateurs and having the rest of the day off. Maybe even the next day off too! Outrageously WRONG!!!
It wasn’t until I was following a small tractor today, loaded with white grapes, that I fully understood the joy for the growers finally taking their kiddies to their cellars.
following a tractor heading back to the cave with a load of white grapes
So no, he didn’t win. Big shame as I was doing the food shopping the next day. Ah, the trails of a housewife…
They got through a few bottles between them though! Please note, that all comments on the wines however, are mine! Even if I wasn’t playing, the wife does get to try the vino!
There's no label, but this is the left-overs of this delicious Chateau Maris Rose 2010, made from 100% Cinsault (a grape that grows very well in our region, the Langedoc Roussillon). This grape variety is the fourth most planted in France!
Macon-Peronne en Chassigny 2008
Macon-Peronne en Chassigny 2008: nice to try this Burgandy, but I thought it was a bit flat. Sorry guys!
Chateau Maris ‘Continuite de Nature’ 2008
Chateau Maris 'Continuite de Nature' 2008: yes, you've seen this one before. One of our absolute faves at the moment and tasting well everytime.
Chateau Villerambert Julien 2004 Minervois: a very old family winery dating back a few generations, in Caunes-Minervois, one of the most picturesque villages around here, known also very well for its 'Caunes marble' - a rich, deep pink/ochre colour streaked with white. I think this is a syrah/ grenache blend and was enjoyable but the wood a little too strong.
Chateau Maris ‘Las Combes’ 2009
Chateau Maris 'Las Combes' 2009: one of Benji's again... a great, 100% old vine grenache (yes, the grenache, but under a different guise). Gorgeous nose and fragrant.
Benjamin Darnault AOP Languedoc 2010: a wine from the Naked range. A delicious organic 'big' red from St Chinian. One of my favourite apellations.
There you have it. If it sounds like I’m biased towards Benji’s reds, it’s correct! But please be aware that I am very open-minded when it comes to tasting all the wines. It just happens that I tend to enjoy his. Fortunate that!
The Vigneron's Wife 