Raymond Blanc is somewhat of a hero in our house. Twenty years ago we had our first amazing dining experience at Le Manoir, tastes, textures and flavours that we had never experienced before and something that just doesn’t seem to happen anymore.
I have documented our trips to Besancon, Lyon and Colmar which were all inspired by his TV series “A very hungry Frenchman” but above all we love him because he speaks so much sense with regard to food and drink.
I have been reading an article by him which suggests as well as eating by the 4 seasons we should be imbibing in the same fashion. This was on the back of a conversation we had with a pair of couples from Marseille who were eating in Riquewhir. Just trying to make polite conversation I asked one of the guys what his favourite Alsatian wine was, only to be put right in my place by him saying rather scornfully-well that all depends on what’s on my plate!
But they are both right. I look in my cellar and it is stocked with heavy Rhone’s or age-worthy Bordeaux and while being great with roasts or winter stews they dominate summer faire. So I have made a point of sticking with pinot noirs, gamay’s and my favourite Morgan over the summer which has been very rewarding. I want to be in a position where I can look forward to a type of wine like I look forward to wild mushrooms or game in the Autumn or Scottish raspberries and aromatic tomatoes in the summer.