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Last fall, we stayed at a
vineyard in the Var, where the deep-purple-coloured grapes were pulp and sweet.
The harvest was underway, as confirmed by the occasional whiff of fermenting
grape juice. Once the grapes are off the vine, the plant prepares for its
dormant period. Seemingly overnight, the vines start turning autumn shades of
yellow, orange, and red as the sugars convert to carbohydrates for storage in
the roots through the cold months. While you might think of rosé as a summer
drink, it's time to discover
barrel-aged premium rosés.
In late September, the
setting sun covers the region in a pink-purple hue. During the summer, a
mistral brings some minor temperature relief. However, this fierce wind has you
searching for your warm sweaters at this time of the year. Temperature
fluctuations and shorter days mean that while there is a faint fig scent in the
air, only dried specimens remain on the trees, but the almonds are almost ready
to pick. Wild fennel begins to dry as the flowers fade. If you have room in
your pantry, collect some fennel tops for drying and use this aromatic herb to
flavour recipes this fall.
In case you missed it, we
interviewed the talented "Le Chef's Wife," Anina Belle, in April, and
she curated a delicious fall menu that begins with a sparkling cocktail and
ends with a classic crème brûlée. Le Chef's Wife shares some of her favourite
dishes from the South of France here. Please email us if you want a PDF copy of our
fall menu.
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Bon weekend,
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