Monthly Archives: November 2018

A Daily Detox.

I have recently returned from a weeklong detox at the Mayr Clinic in Altausee and I feel amazing. The situation in the Austrian Alps is beautiful, the aerial yoga was great fun, the food delicious and more copious that you might imagine. That might explain why I didn’t lose much weight, that wasn’t really my objective – although I did go down a size.


The beautiful situation of the Mayr Clinic in Altausee

I was really there to give my liver a rest by abstaining from alcohol for a week. It gave me a virtuous glow but perhaps, more importantly, it proved that you can control your alcohol consumption rather than the other way around.


Hanging out, aerial yoga at The Mayr Clinic

Working in the booze business, a dry week is not always easy or possible to achieve so here are five things we can do at the start of every day to help our body’s natural detox function.

Drink water! Drink a glass of water at room temperature even before you get out of bed. Aim for two litres of still water throughout the day.

Stretch. You know those cartoons when people wake up and stretch. How many people really do that? If you don’t, you should. You could even go a step further and do a few sun salutations.

Oil pulling is a traditional Ayurveda practise, which claims to increase oral hygiene, reduce gum inflammation, and keep teeth white. Take a small teaspoon of coconut or sesame oil in your mouth. Swish it around for about two minutes or so. It’s called pulling, as you pull the oil backwards and forwards through the mouth. If you can’t bear the taste, add a few drops of peppermint into the bottle. As saliva production slows overnight, swishing oil around the mouth first thing encourages saliva production, which has a cleansing effect, important for reducing bad bacteria and preventing infection around teeth and gums. Emulsified with saliva, it gets in between teeth and reaches part of the mouth that regular brushing doesn’t. Stained teeth are another side effect of wine tasting, so this is a lifesaver for any one tasting young red wines.

Body brushing. The liver is the major detox organ of the body, but the skin also detoxes, mainly through sweat. Body brushing stimulates the circulation of the lymph just under the skin. Your lymph is a parallel circulatory system to blood, moving mainly fats and some waste products, taking its name from the Roman god of water, Lympha. Body brushing helps stimulate this system and gets it started first thing in the morning. It relies on your movement and muscle activity to work—another reason to keep moving and to exercise.


Lemon, ginger, turmeric and more for the daily detox.


Lemon juice in hot water first thing in the morning stimulates digestion and the liver and kick-starts the system. Add a slice of fresh ginger, a pinch of turmeric, and a screw of pepper (pepper and turmeric are absorbed better when consumed together), and you’ll have three major antioxidants that are thought to offer protection against colds and infections. Try to drink this within a half hour of waking and a half hour before eating breakfast. Some of my friends also add apple cider vinegar or have a blend of apple cider vinegar and honey at the start of the day, this has a similar effect and cider vinegar is supposed to be good for your microbiome too.

Five little additions to your daily routine, even when you are on the road (I carry ginger and lemon tea bags!) that can help compensate for some of the less healthy decisions we might make later in the day. It’s the little daily changes that make the biggest difference.

Read more about the daily detox, sun salutations and other liver friendly ideas in The Drinking Woman’s Diet  A Liver friendly Lifestyle Guide. available in paperback as an e book or on Amazon. The perfect stocking filler for the drinking women in your life!

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The Drinking Woman’s Diet.


The Malbec Maestro.

Having established himself as a pioneer of Argentinian Malbec, Hervé Joyaux, Red Winemaker of the Year 2018, has now focused his sights on the origins of Malbec in Cahors.

In the 1990s, Hervé Joyaux moved from Bordeaux to Argentina, taking with him his old world wine expertise and inspiration. After more than 20 years, he has created an internationally recognised range of wines under the Fabre Montmayou and Vinalba labels from both Mendoza and Patagonia. His role as a Malbec pioneer in Argentina was recognised this year when the International Wine Challenge awarded him the title Red Winemaker of the Year for his outstanding work and his championing of Malbec both in Argentina and on the global stage since the early 1990’s.

Malbec is now considered as the emblematic grape of Argentina, but this was not always the case. When Hervé first visited Argentina in 1990, just 10,000 hectares were planted with Malbec. By 2017 this had risen to 41,000 hectares, over a third of Argentina’s planted red grape varieties.

Hervé immediately saw the potential of older plots of Malbec in the Lujan de Coye and Valle de Uco and purchased some of Argentina’s oldest Malbec vineyards here (planted in 1908). He built his first winery, Fabre Montmayou, in Vistalba, Luján de Cuyo in 1992, surrounded by the very first 15 hectares he purchased. They have now planted more vineyards in the Gualtallary area of the Valley de Uco region and source exclusively old-vine vineyards in the best wine growing areas of Mendoza for Fabre Montmayou.

Fabre Montmayouwas the first winery to launch a high-end Malbec on the American market. Hervé’s wife, Diane, joined the team in 1997 and her passion for wine and her marketing skills have developed sales all over the world, creating a sound reputation for their wines.

Their adventures have taken them to Patagonia, on the southern point region of South America, where their vineyards lie between the Andes Mountains and the Atlantic Ocean in the Alto Valle of the Río Negro area.  At latitude of 39 degrees south, the climate is similar to the Northern Rhône, giving wines with a very complimentary style to Mendoza.

Today, the vineyards of Fabre Montmayou extend over 450 hectares, across Mendoza and Patagonia.

When Hervé and Diane decided to invest back in France, this passion for the expression of Malbec across different terroirs led them back to Cahors, the origin of the Malbec grape. In 2017, They became the new owners of the Vignobles Saint Didier Parnac, Château de Grézels and the Prieuré de Cénac offering them access to the range of some of the best terroir Cahors has to offer.

It is a very different challenge to Argentina, the climate, the terroir and the elevation, but it was this diversityof terroir that seduced them.

The challenge was all the more painful due to the inclement weather of 2017 where frosts destroyed a large part of their production. The 2018 now in the cellars is looking great, the dryer climate here meant mildew was less of an issue than in nearby Bordeaux and Bergerac.

The 2016 wines are Hervé’s first expression of Malbec in Cahors, where he was able to work with the specificities each soil gives to the Malbec, creating blends across his range. There is so much more to the notion of blend than simply bringing together different grape varieties. Here the different expressions that the diverse terroirs bring to a single variety are blended to create the wines.

Hervé simplified the soils into three main types for me: Le Cause is a high limestone plateau from the Jurassic period, with steep slopes rising from 250 to 350 metres above sea level (a bit different from Valley de Uco!).









A valley, where the Lot River has deposited alluvium material as it meandered across the valley floor, surrounds this plateau. Between the two are a series of terraces on the slopes.

For such a successful wine maker Hervé remains very humble, he has worked closely with local wine makers to understand the interaction of the local weather and this diverse terroir so very different to Argentina.

Investment across these three emblematic terroirs of the region allow Hervé to create a range of wines, that are 100% Malbec, each a different expression of their terroir. Château Saint-Didier Parnac is located in the valley, Prieuré de Parnaclocated on the hills of the Cause and Château de Grézels located in both the valley and on the Cause.

Le Prieuré de Cénac


The vines high up around the Prieuré de Cénac.

Visiting The Prieuré de Cénac, I immediately saw why Diane and Hervé fell in love with it. This is the highest of their vineyards, on a limestone promontory, 300m above sea level, with 360° views over the surrounding vines. It is unique and takes some getting to. Originally a priory where the monks lived, they certainly chose the right place to get away from it all. The wines of Le Prieuré are the flagship wines of Hervé’s Cahors collection.

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The range of wines from Le Prieuré de Cénac

The balance of fresh fruit and power is the signature of all the wines including the Prieuré de Cénac and the second wine la Mission de Picpus.


The spectacular 11th century cellars under the Prieuré

The beautiful under ground cellar dating from the late 18th century, is a witness to the age of the site as is the Virgin Mary statue in its grotto at the crossroads of the Saint Jacques de Compostella route. This grotto is the inspiration for the name of their top cuvee, La Vierge de Cénac. At once an elegant yet powerful 100% Malbec, it is made from a specific plot where the presence of iron and manganese in the clay topsoil give a mineral freshness to the power of the Malbec.


The vines of the Chateau de Grézels are around the fortress that gives them their name.

Chateau de Grézels is a medieval fortress high above the Prayssac River that takes it’s name from the Gréze. This old Occitan word describes the eroded pieces of limestone from the Cause plateau that have formed cones of limestone screeat the foot of the slopes. They cover the third terrace and are the deepest and best-drained soils of Cahors. Hervé is very excited by this Gréze as some of the most famous wines in the world come from this type of soil. It gives finesse to Malbec, whereas the clay-sand soils nearer the river give fruit and power. The vineyard surrounding the chateau also has plots ofland in the valley and on the Cause, where the red soils show the presence of iron. Some of these plots are ancient vineyards that were overrun by forest after the phylloxera crisis, and only returned to vines in the 1980s, as part of the on-going renewal of Cahors. When I was there Hervé was putting the finishing touches to the brand new cellar at Grézels fr the 2018 harvest.

The Château Saint-Didier sits in a meander of the River Lot, where the wide valley is covered with vineyards descending gently from the Cause to the river. Here the soil of the first terraceis made up of fertile alluviums, silty sands that give light and fruity wines. Just five meters higher is the second terrace; a limestone subsoil where the pebbles mixed with clay give the wine structure and depth. Higher still, the third terrace is stony and well drained with deeper clay where the fruit ripens easily giving density and definition to the wines.


Morning mist over the Lot River, behind the cellars of Château Saint Didier.

The wines from Château Saint-Didier are made from a selection of plots across all three terraces. Here it is blending terroir he is blending, not varietals, to gain the elegance and complexity he is looking for.

Château Saint-Didier is also where the winemaking currently takes place for Prieuré de Cénac and the wines from the Latis and Calos brands, made in their dedicated cellar there too. The beautiful vaulted cellars of Saint Didier, built in about 1760 offer ideal barrel ageing conditions for the wines.


The aging cellars of Château Saint didier.

The latest creation of Vignobles Saint Didier is Calos, a local name for the terroir of gravel on the slopes of the plateau. Hervé has selected plots from their vineyards along the terraces that give the best expression to the Malbec – these wines are 100% of the local grape.

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The labels of the Calos range are texture to highlight the importance of the terroir in the blends.

Calos offers a Reserve and Grand Reserve. The Grand reserve is bottled in a Burgundy bottle, emphasising the fact that it is a single varietal not a blend as in neighbouring Bordeaux. There has been a tension between Cahors and Bordeaux since medieval times so this is a cheeky nod towards Bordeaux, where Hervé originally hails from. The same wines are available in some markets under the name Latis, also available as a Reserve and grand reserve

Just as in Argentina and Patagonia where Hervé has a crafted a large range to expresses the diversity of terroir and climate there, his aim is to the same in Cahors. This range of styles and price points from the historic terroirs of the region allows consumers to discover and understand the diversity of the Malbec of Cahors.

His Cahors style of Malbec has finesse and minerality compared to Argentina where the consistent warmth, the cool nights and long growing season give fleshier, softer wines.

The generosity of Hervé Joyaux and his enthusiasm for Malbec, rediscovered in its home territory, shines brightly through these wines.  There is a wind of change in Cahors and once again this red winemaker of the year is at the centre of an exciting wine regeneration.