Not as bad as it sounds, this involves knocking any unwanted shooting buds – they've just started – on the lower parts of the vine. One of the easier vineyard jobs. We also planted new vines where old vines had died. We reckon that mostly happens where our Lee gets a phone call whilst ploughing.
Round the campfire at eight, eating sausages and chicken legs, I pass round the Parigot . An odd wine. Puzzlement. But Libby and I absolutely love it. It’s Burgundy – real, good, dry, red Burgundy – 'Champenised' by this family called the Parigots. Been doing it for generations. Growers take them a barrel of wine and they fizz it up for them for their parties.
Why would you ruin good red Burgundy by putting bubbles in it? Many have asked. Me included.
Tonight I understood.
If you're having a party involving roast meats it’s just perfect. It makes you feel happy – just like Champagne – BUT it’s much better with a grilled sausage!
Dry red fizz – for adventurous types, I'd say.
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