Le Bourro est arrivé!

So proclaimed a sign outside the roadside wine tasting cave of le Chateau Mazivert.

“Bourro” is the first fermintarion of the grapes. It is about 2% alcohol, still getmenting and tastes like home made fizzy lemonde. It matures onto a light, crisp and uncomplicated dry white wine that is very drinkable.

If you want something with more fizz, then the closest producer of “Methode Traditonelle” wine (“It is forbidden to call it ‘Methode Champinoise’ ” explained the wineseller) is this Etincelle from  which is a brut bio that is light and refreshing.

If you like yeasty bits in the bottom of your bottle of beer, then “Le Clandestine”, the slightly pettiant blonde beer made by the husband of the lady running the Restaurant Végetarian “Les Carrots sont cuit” is a very refreshing crisp beer.

I had spotted the sign for “Le Bourro” on my way to the Font fe Gaume cave and curiousity got the better of me! I then discovrrd the home made beer when I dropped in on the veggie restaurant for the ‘plat du jour’ lunch of sweey potato in tomato sauce with a soya burger. Tasty, but lacked a bit of crunchy texture.

Went round the “Pole” exhibition centre here which was not as good as the museum.

Topsy’s foot seemwd a bit better today and she was not noticeably limping. So the rest is hopefully doing her some good.

Returned to the campsite for a swim, then collected my assorted bottles of wine and some strawberries from the fridge at reception, and headed off to share these with some locals who had invited me out for dinner. A good evening.