•    10cl Milk
•    10gr Butter
•    30gr Sugar
•    1 spoon of Four
•    2 Egg yolks
•    3 Egg whites
•    1 Lemon (zest)
•    1 teaspoon of powdered bay leaf



1 - Melt the Butter in a pan with the Milk and the Sugar. Add the Flour to the warm mixture and beat energetically on the heat until it thickens. Turn off the heat and add the 2 Egg yolks and the zest of 1 grated lemon. Whisk till the mixture is homogeneous and poor into another dish, cover with cling film and leave to cool.
2 - Butter the individual moulds and coat with sugar (it will stick to the butter).
3 - At the last minute, whisk the egg whites until stiff and gently fold them into the mixture that should be at room temperature. Poor into the individual moulds leaving half a centimetre gap at the top.
4 - Place in a 165°C oven for about 12 -13 minutes.


PERRIN Muscat de Beaumes de Venise should be drunk very cold, nearly iced. Put in the fridge the day before and serve it at the last minute.

We purchased l'Oustalet last summer and after a very busy season, we closed the restaurant last November for refurbishment.  L'Oustalet is right in the centre of the village of Gigondas on the "place du village". 

Last week we re-opened and the restaurant has a new look, a new chef, and a new wine list!  The Chef, Aurélien Laget was sous-chef at the famous 2 Michelin star restaurant Chez Bru in Eygalières. The specials menu changes daily following the seasons and according to what takes the Chef's fancy in the market.

It is the height of the Truffle season in Provence at the moment so of course we have a special truffle menu.  We have a wide selection of wines from our fellow winemakers around France. Our dishes have been designed to match certain wines and the sommelier can advise customers accordingly. 

Last week we experienced the biggest downfall of snow in 25 years !  40cm of snow fell last Friday and a week later, patches still remain.  Needless to say that we had to interrupt all our activities mainly the pruning for the whole week.
Snow is actually beneficial for the vineyard as when it melts it penetrates slowly into the soil and helps break it up. Furthermore with the cold temperatures as low as -11°C  all parasites were destroyed. Today the sunshine is back and the forecast is for warmer temperatures in the next few days.

 

Since the end of harvest, we have been very busy out in the vineyard at Beaucastel. We have prepared the holes for the plantation of new vines in the spring, we have spread the compost  and we have hand ploughed a few plots. The autumn was mild and dry so we took advantage of these weather conditions to get a lot done outside.  Since Christmas there has been a change and it is now cold and quite humid.

In November we harvested our olives in Beaucastel and Vinsobres. It is a good year for olives and we will be producing some good olive oil for our kitchens!

The start of the new year is also a start to a new viticultural. Since the beginning of the week the entire team is dedicated to pruning at Beaucastel but also in Cairanne, Gigondas and Vinsobres.

In the cellars, the last malolactic fermentations of the 2009 are ending and we are very happy with this vintage which has a great structure with soft tannins.

We would like to take this opportunity to wish you all a very happy New Year.


A bientôt !

       

Come and visit us on our stand at Vinexpo!
We will be in Bordeaux from June 21 to June 25 on stand B218 in Hall 1.
We shall be presenting the new vintages across the range.

Hope to see you there.

La Vieille Ferme is a genuine wine full of aromas !
To accompany it, a traditional Cuisine with Chicken and fresh Goats Cheese.
With notes of white flowers and an exotic nose this wine prompted us to cook with garlic and pink ginger. This brings a delicate touch with an Asian influence.

Download recipe:  La Vieille Ferme White with Chicken Ravioli

PERRIN & Fils, "Les Cornuds" AOC VINSOBRES pairing with Mimolette cheese on morning's episode of San Antonio Living.

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... and apparently winereview.typepad.com loved it; and he posted about it. Thank you.

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Amy is a great american woman who started her own wine estate with her husband: Domaine de la Gramière.
She recently came to Beaucastel with our friend Thierry Desseauve and posted about it on her blog.

The Gang of Pour taster reviews our different wines on his blog. Thank you.