Vintage, Old Farm

La Vieille Ferme, literally translates 'old farm'. The vines of a Vieille Ferme are growing on the southern side of the slopes of Mont Ventoux; the location which you immediately think, ahh the Tour de France. Both the vines and tour bikers require strength to contend with the heat and the fierce winds of that region which creates winning wines and champions.


This is a good pouring red wine, very drinkable medium weight for lunch or dinner, and for any occasion. There is also a great story here, twenty-five years in the making. 

Pair with my Grilled Pork Tenderloin with Honey Pork Sauce Recipe

Grilled Pork Tenderloin as seen on George Hirsch Lifestyle

The Fruit Whisperer

This is a serious topic at my house—knowing when to cut into a perfectly ripened piece of fruit. There is a fine line between unripened and overripe. Here are a few ideas that may help widen that window of use for your pears. Are you ever stuck, trying to make a different salad? Try slicing a ripe pear with feta or blue cheese. Has that pear on the counter over-ripened? Don't fret, chop it up and add it to a spicey soup or make a decandent dessert like my Roasted Pears with Raspberry Sauce which is ideal during the holiday season!

Roasted Pears and Raspberry Sauce
by George Hirsch | 4 Four Servings

4 ripe Bosc or Anjou pears
2 tablespoons melted butter or margarine
2 tablespoons cinnamon sugar
1 cup fresh or frozen raspberries
1 cup seedless raspberry preserves
2 Tablespoons orange juice
4 sprigs of fresh mint

Pre heat oven to 350 degrees.

Cut pears lengthwise into half, remove the cores.  Grease a non stick pan with butter.  Place quartered pears in pan and top with cinnamon sugar.  Cover pears and bake for 8-12 minutes or until slightly soft.  The time will vary according to level of ripeness.  Remove from oven and cool.

In a sauce pan simmer three fourths of the raspberries, the preserves, and orange juice for 4-5 minutes.  Press the sauce through a strainer, discarding the seeds.  

Pour the sauce evenly onto four dessert dishes, topping each with two pear halves.  Add the remaining raspberries on top of pears.  Top with fresh mint leaves.