Here are summaries of the most popular articles in this section and sub-sections : Vin de Pays and Appellation Controlée explained Vin de Pays and Appellation Controlée explained. by Jonathan Hesford Domaine Treloar www.domainetreloar.com I find a lot of people ask me what is the difference between Vin de Table, Vin de Pays and Appellation Controlée wine. Here is an attempt to explain it in the context of the (...) read more... Trinxat - (Cabbage and Potato cake) Trinxat (Cabbage and Potato cake - a winter dish from the Cerdanya) Trinxat, in Catalan, means chopped or shredded and was traditionally eaten in the mountains in winter to keep the cold out. A economical and tasty dish. Ingredients Savoy or green cabbage 10 thick slices of salt pork (...) read more... Grape picking The month of the grape by Colin Lamont I expected September in Roussillon to be about grapes; I knew we were booked on a wine-tasting course in L’Hérault; and I hoped there would be a wine fête or three to enjoy in Roussillon. But driving a wee red tractor between rows of vines (...) read more... Catalan recipes Catalan Cuisine Recipes Aioli Boles de Picolat Bullinada Churros and Xocolata Escalivada Escudella i carn d’olla Escudella de Pagès Suquet Trinxat read more... Mushroom season So mushroom in the mountains Autumn is mushroom season in the mountains of the Languedoc-Roussillon. Expensive to buy in the shops but free of charge and readily available to the initiated* , Species such as cèpe and girole mushrooms are traditionally sliced into small strips, browned (...) read more... Goat’s cheese Say cheese! Le fromage du chèvre Goats were first introduced into France by the Arabs during the Saracen invasion. Goat breeding was developed particularly in the Poitiers region, where, in 732, the famous Battle of Poitiers took place between the Saracen troops and the French, led by (...) read more... Pruning the Vines vine pruning techniques Gobelet with 4 spurs click on photos to enlarge The aim of pruning is to encourage the vine into a desired shape, select the best of last year’s shoots and restrict growth. Terminology: Shoots - The current year’s new growth Canes - Last (...) read more... Escudella i carn d’olla Escudella i carn d’olla Escudella (meaning bowl in Catalan) - a large stew-soup traditionally made at Christmas, a favourite cold-weather dish to warm the soul! Normally made from anything available and boiled all day. Here is one of many versions! Ingredients Water Ham bone (...) read more... Terra Remota: In search of perfection Terra Remota: In search of perfection by Ellen Hall A romantic story of exile and return, a burning passion for excellence, a respect for tradition and a cool grasp of marketing could be the elements of a best seller. Though not a novel, the true story behind Terra Remota vineyard is a (...) read more... Boles de Picolat Boles de Picolat (Catalan meatballs) One of my favourite catalan dishes although the recipe does seem to vary a little from restaurant to restaurant Ingredients For 8 persons 750 g of pork mince 750 g of beef mince 2 eggs 100 g of flour 3 onions 2 cloves of garlic (...) read more...

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