Commercial sense meets brave winemaking at Domaine Gayda
Hailing from the Loire and with skills honed under Marc Kent at Boekenhoustkloof, winemaker Vincent Chansault has been getting all the right notices since he started making wines at Domaine Gayda in the Languedoc. Chansault is a bold winemaker and is constantly pushing the envelope with exciting blends, techniques and a variety of ageing vessels. David Kermode talks to him about the estate’s various ranges, tastes through a wide selection of the new wines, and finds out why at Gayda he has the freedom to truly express himself as a winemaker.
So here we are again, pubs shuttered, restaurants closed, our hospitality industry on the edge of collapse. The furlough scheme may ensure that employees are looked after, but those bills keep flooding in. And it’s not just the restaurateurs, publicans and hoteliers that suffer, but the whole supply chain. Which is why our support is more important than ever.
Restaurants and producers have pivoted with admirable speed, putting together magnificent cook-at-home kits, giving a taste of your favourite place delivered to your door. I’ll be picking the very best, available nationwide, from the glittering heights of Michelin-starred masters, to the more homely charms of dazzling regional cuisines. Along with takeaway reviews and favourite suppliers. Not so much Eat Out To Help Out, as Splash Out To Keep Them Alive.