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SLOP’s Substack •

A Nouveau Perspective

Words by Chloe FaureIllustrations by Gise NavarroIn a few days, we’ll celebrate one of the wine world’s most exciting dates. “Le Beaujolais Nouveau est arrivé!” (The Beaujolais Nouveau has arrived!) will be chanted across wine bars around the globe. Every year, the third Thursday of November brings the earliest wine produced from the harvest. What’s great about Beaujolais Nouveau is that, for once, wine isn’t taken seriously. There’s no particularly prestigious bottle, no need to be an expert pi...
Forest wines •

From Etna to Santorini: Discovering Europe's Most Iconic Island Wine R

Europe's islands are home to a terroir we don't discuss enough, one defined by volcanic soils and sea breezes that leave an unmistakable mark in every glass. These same Mediterranean and Atlantic islands we escape to for holidays, celebrated for their fresh seafood and sunset aperitivos, are quietly producing some of Europe's most important and celebrated wines.
Island winemaking is marked with strong and authentic traditions passed down through generations alongside an understanding of sustaina...
Forest wines •

A Guide to Greek Wine

Summer is just around the corner so picture this: sunny Greek islands, tables loaded with olives, oil-marinated feta and juicy stuffed vine leaves. Now, add a crisp and refreshing glass of Greek wine to complete the scene. Are you still with us? This isn’t just a dream, it’s a taste of Greece’s great wine renaissance.
With a winemaking history dating back to ancient times, the country's more than 300 indigenous grape varieties are creating wines that deserve your attention. While challenges like...
Forest wines •

Voices of the Vine: Entre Vinyes

At Forest Wines, we believe that knowing who makes your wine, and understanding their stories and how they care for their land, is just as important as knowing how it tastes. That’s why we were really excited to share with you our conversation with Maria from Entre Vinyes, a Catalonia-based natural winery, behind one of our customers’ favourite wine range: Oniric.
From transforming an old chicken farm into a thriving biodynamic vineyard to preserving endangered grape varieties, Maria and her par...
Forest wines •

A Guide to Pet Nat wines

When it comes to natural wine, few people consider sparkling wine as part of the movement. Yet sparkling wines are experiencing one of the most defining revolutions: Pet Nat wines.
Pet Nat comes from the French pétillant naturel, meaning "naturally sparkling." You can find them in white, rosé, and red varieties. Often lower in alcohol and full of fruit with a gentle fizz and just the right amount of funk, they're the perfect bottles to pack for a picnic in the park on sunny days or to bring to t...
Forest wines •

A Guide to Greek Wine

Summer is just around the corner so picture this: sunny Greek islands, tables loaded with olives, oil-marinated feta and juicy stuffed vine leaves. Now, add a crisp and refreshing glass of Greek wine to complete the scene. Are you still with us? This isn’t just a dream, it’s a taste of Greece’s great wine renaissance.
With a winemaking history dating back to ancient times, the country's more than 300 indigenous grape varieties are creating wines that deserve your attention. While challenges like...
Modern Farmer •

Where Has All the Mustard Gone? - Modern Farmer

Essential to a traditional vinaigrette and divine when accompanying a piece of ribeye, mustard is one of those condiments often found sitting on French people’s fridge doors. The French consume an average of one kilogram of mustard per person every year. However, in the past few months, the condiment has been missing from many households and supermarket shelves have been left barren. 
On TikTok, the term “home made mustard” commands more than 770 millions views, more than 10 times the views on h...
Paste Magazine •

The New Age of French Wine

At the end of the 19th century, more than 50% of French vineyards disappeared. This tragedy was caused by an insect called phylloxera that ate the roots of grapevines, leaving grapes incapable of reaching maturity, and eventually, causing death.The insect was believed to be from North America, as American grapevines were more resilient to the pest. These vines were then grafted onto the European ones. All of the vineyards in the country had to be replanted using these hybrids. Most of the French...
Psyche •

If you don’t fancy mindfulness, then try cooking instead | Psyche Ideas

As a people-pleaser and a freelance writer who’s constantly craving approval, I feel overwhelmed on a weekly basis. My mind often races unstoppably. Of course, I’m aware of the various, popular anti-anxiety techniques: meditate, breathe, journal, and so on. I’ve tried all of them, but I failed. Or, perhaps, they failed me.
I spend most of my day immobile, sitting at a desk, quietly trying to weave together the ideas that dance messily in my head. Relaxation exercises that involve sitting or lyin...
Slate.fr •

La quiche de Charles III et le poulet d'Elizabeth II n'ont rien d'une tradition

Temps de lecture: 10 minutesEn famille, entre amis ou voisins, des milliers de Britanniques célébreront ce 6 mai le couronnement du roi Charles III. Que l'on soit pour ou contre la famille royale, ce sera l'occasion de célébrer la culture anglaise et de souligner l'importance d'être ensemble.

Pour beaucoup, ce sera la première fois de leur vie qu'ils assisteront à un tel événement après avoir tant entendu parler du dernier couronnement, celui de feu la reine Elizabeth II, le 2 juin 1953. Il s...
Atlas Obscura •

Eat Like a King With the Official Coronation Quiche

On May 6, the United Kingdom will celebrate the coronation of King Charles III. For many, it will be their first time witnessing such an event. The last coronation, that of the late Queen Elizabeth II, took place on June 2, 1953. Though they may not have seen the milestone live, most Brits are familiar with one culinary relic from the event: coronation chicken.

Created by two instructors at London’s Le Cordon Bleu culinary school, the dish—then known as Poulet Reine Elizabeth II—was served at a...
Slate.fr •

Le lancer de panses de brebis, grosse blague devenue sport national écossais

Temps de lecture: 4 minutesEn Écosse, on raconte qu'il est préférable de ne pas savoir de quoi il est vraiment fait pour pouvoir l'apprécier: il s'agit bien sûr du haggis, ce plat traditionnel qui trouvera sans doute sa place sur toutes les tables du pays en ce jour de fête nationale. Le 30 novembre, on célèbre la Saint-André, saint patron officiel du pays depuis 1320 et sa déclaration d'indépendance.

Le haggis, ou panse de brebis farcie, est un peu comme notre boudin français, mais cuisiné à...
Slate.fr •

Si l'UE nous retire le café, on boira de la chicorée (et c'est tout bénef)

Temps de lecture: 4 minutesDepuis la COP26, la dégradation des forêts est devenue une préoccupation mondiale majeure. Selon une étude menée par WWF et publiée en avril 2021, l'Europe serait le deuxième destructeur au monde de forêts tropicales avec ses importations, après la Chine. L'expansion agricole liée aux productions de soja, d'huile de palme, de bois, de cacao, de bœuf et de café est principalement mise en cause. Une situation inquiétante, qui donne un goût légèrement amer à la boisson ch...