Pét-nat (pétillant naturel) is a technique in which the winemaker caps the wine before fermentation ends to retain carbonation. This lightly fizzy, unfiltered Viognier shows soft flavours of yellow pear and quince, with a hint of sunflower seeds. Pét-nat (pétillant naturel) is a technique in which the winemaker caps the wine before fermentation ends to retain carbonation. This lightly fizzy, unfiltered Viognier shows soft flavours of yellow pear and quince, with a hint of sunflower seeds.

Ultra crispy skin anyone? After over an hour of low, slow grilling, this marinated chicken has perfectly seasoned moist flesh while the crunchy skin is richly browned. The classic mixture of fines herbes is parsley, chives, chervil and tarragon. At this time of year use the dried combination, but