A visit to the Turnau vineyard, Poland

Poland is the new wine country

By jove – I’ve managed to do a bit of travelling!

Recently, I was lucky enough to hop on a plane (taking all necessary precautions) and fly over to Poland to see some relatives. While I was there, I was able to visit the Turnau vineyard in the north west of the country.

The vineyard is is 28 hectares in size growing vines of Solaris and Johanniter, Riesling, Hibernal, Seyval Blanc, Rondo, Regent and Cabernet – comprising of a decent combination of white, red and sparkling wines.

The grapes are grown and then processed onsite in a converted 19th century farm building

The vines

Before any sampling can be done – you have to work up a sweat 🙂

Roving through a vineyard is something I don’t do often as I should – mainly because I don’t know too much about growing grapes. I do drink wine though 🙂

We managed to walk through the vines where the Riesling and Rondo grapes are grown. I noticed that the temperature is monitored via a temperature gauge at the end of each row.

At the base of this part of the vineyard was the most picturesque, romantic lake where one could really sit and ponder.

The ground was also very sandy and fine, so this is probably something to bare in mind if I plant one in the future. Much like back home, this part of Poland has seen some rain recently, so everything was freshly green with the grapes looking plump as they grow.

Admittedly, I was given a grape vine not so long ago, but alas it did not survive.

The wines

Solaris 2020

Probably my favourite of all of the wines sampled that day.

I’ve made a mental note that I decide to grow a grapevine, this is the variety I’d like to grow.

Solaris translates into “Of the sun”, making this a particularly excellent wine for the summer. This was a sweet, moreish and I’d imagine this would complement fish and pasta dishes superbly.

Ambre 2018

An admittedly unique and unusual tipple…

This wine is made from the fermented and macerated skins of the Solaris grape, making it a dry and bitter wine – an acquired taste if you will.

You’ll notice that this is a cloudy drink, and this is because it has the sediment from the seeds and skins which add to the flavour.

Reisling 2019

The Riesling is full of fruity notes, combining flavours from apple, lemon, lime and grapefruit.

A strong contender next to the Solaris, this is a nice tipple for the summer with fish and pasta dishes that are light in nature.

Once produced, this wine in particular can take 3-5 years to mature and I’d say is worth the wait.

This was visit was an excellent experience and I’d recommend going if you’re in this particular region of Poland. More on the vineyard and the wines can be found here.

Have you visited many vineyards? If yes, what would you recommend – I’d love to know in the comments below.


Rhubarb Gin

For years, I’ve been freezing Rhubarb, when really, I should have been drinking it.

There’s lots of recipes online on how to make pink rhubarb gin, and they’re all pretty much the same.

There's gin and then, there's rhubarb gin

If you start off with a 70cl bottle of gin, by the time you’ve added the sugar and the rhubarb has released it’s syrup, you’ll end up with around a litre of fluid, if not just over that, so with that in mind you’ll need a container that will hold that much fluid, which is quite sizeable.


  • 900g Rhubarb top and tailed
  • 70cl gin
  • 300g of granulated (or caster) sugar


  1. Wash and chop the rhubarb into thumbs and add to the container with the sugar. Stir, shake and mix the sugar and rhubarb together so that the rhubarb is well coated – leave overnight.
  2. The next evening, add the gin and give everything another good shake and stir. Leave in a cupboard for around 4 weeks.
  3. Using a funnel and a coffee filter, run the liquid into a new container. This is not totally 100% essential in my opinion, but it does produce excellent results.

Enjoy with a tonic of your choice and a slice of lemon 🙂

What gin infusions do you try? Do you know of a variation of this recipe? If yes, I’d love to know in the comments below.


Rhubarb and port crumble

Rhubarb and port crumble

  • Servings: 1
  • Difficulty: easy
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There's rhubarb Crumble... And then there's Rhubarb and Port crumble!

When someone suggested adding a few shots of port to the rhubarb mix… I was intrigued.


  • 450-550g of rhubarb cut up into thumbs
  • 90g of sugar, either caster or granulated will do
  • Approx. 3-4 tablespoons of port to taste
  • 130g of flour
  • 65g of butter
  • 50g of soft brown sugar


  1. Combine the rhubarb, caster/granulated sugar and port into a saucepan and bring this to a simmer. Keep on a simmer for around 10-5 minutes and once soft, take off the heat and allow this to cool.
  2. Combine the flour, brown sugar and butter into a bowl and work with your fingers until everything is of a breadcrumb consistency.
  3. Pre-heat an oven to 200C – 180C fan – gas 6.
  4. Add the stewed rhubarb to a pie or crumble dish of choice.
  5. Spread the crumble mix over the top evenly.
  6. Bake in the over for 30 minutes or until golden brown.

Serve with cream or topping of your choice 🙂


The ultimate hot toddy

The ultimate hot toddy

  • Servings: 1
  • Difficulty: easy
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I swear by this hot toddy each winter

Feeling a bit cold? Runny nose? Get your schnauzer into this!


  • Juice of one orange
  • Juice of one lemon
  • 2 teaspoons of honey (add as much or as little to taste)
  • 2 tablespoons of either rum, whiskey or brandy (again as much or as little to taste)
  • Boiled hot water


  1. Boil a kettle and whilst that’s boiling, juice a lemon and an orange.
  2. Add the juices, whiskey and honey into a large mug that will hold at least a pint of liquid.
  3. Top up with boiling water and stir until the honey has melted and is dissolved.