After a hard day making a compost bin out of pallets in the rain what could be better than a good meal with a fine wine? Sadly I had to make do with the meal but it was by no means a bad deal. Oysters as a starter followed by seared scallops with king prawns, rice in a scallop coral cream sauce with fried, sliced squash and cauliflower, then a  French cheese board  rounded of by an orange souffle.

Ah, but what was the wine? A Vouvray sec from Huet, Le Haut Lieu 1988. Elegant, lime and honey, mineral and impressively long. A little faded maybe but still a great match for the seafood.

Coffee and truffles were accompanied by a glass of Tanatis from Domaine Berthoumieu in Madiran. This is a fortified wine made from 100% Tannat.