Ultimate summer pairing: PET NAT with Crisp Gnocchi With Sausage and Peas


Let’s try the perfect summer pairing: freshness and lightness here with our Instant Bulle Pet Nat  together with Crisp Gnocchi With Sausage and Peas recipe by Ali Slagle!

Yield: 4 servings
3tablespoons extra-virgin olive oil, plus more as needed
1(12- to 18-ounce) package shelf-stable potato gnocchi
1pound hot or sweet Italian sausage, casings removed
2cups/10 ounces frozen peas (no need to thaw)
1tablespoon Dijon mustard
½cup/1 ounce grated Parmesan, plus more for serving
Salt and pepper
½cup torn dill, mint or basil leaves, plus more for serving

Step 1
In a large (12-inch) nonstick or well-seasoned cast-iron skillet, heat 1 tablespoon oil over medium-high. Break up any stuck-together gnocchi and add to the skillet in an even layer. Cover and cook, undisturbed, until the gnocchi are golden brown underneath and unstuck from skillet, 2 to 4 minutes. Cook, stirring, until crisp on both sides, 2 to 3 minutes. If the gnocchi are burning instead of browning or the skillet looks dry, add more oil. Transfer to a bowl or plate.
Step 2
Add the remaining 2 tablespoons oil to the skillet, still over medium-high. Add the sausage and break into small pieces. Cook, undisturbed, until sausage is browned, 2 to 4 minutes. Stir and cook until the sausage is cooked through, another 2 to 4 minutes.
Step 3
Stir in the peas, mustard and ½ cup water and scrape up the browned bits on the skillet. (It may not look like a lot of liquid, but the peas will release some as they cook.) Simmer until the peas are cooked through, 2 to 4 minutes.
Step 4
Add the browned gnocchi and the Parmesan; stir until the cheese has melted. Season to taste with salt and pepper, then stir in the herbs. Serve topped with more herbs, Parmesan and black pepper as desired.

Join the first sportive event in Cru Boutenac!

A sporting and gourmet event in the hilly vineyards of Boutenac? It is now possible! The first edition took place in 2022, in a very nice and warm atmosphere, bringing together sportsmen, gourmets and winegrowers under  Languedoc endless summer : sunny weekends, and amazing nature. The Château de Boutenac, the headquarters of the appellation, hosts the marathon-village: wine tasting, local products little market, music concerts. Everything you need to spend a dream weekend, with a good glass of Boutenac wine!

Do you want to participate? More information here: https://www.marathonduboutenac.com

2023, October 21st et 22nd  Marathon

Marathon 42 KM or relay race (10KM x 4) or Guided walks in the vineyard



Are you a Fabre Family partner? Contact us to run in our team, and get some help with the organisation and logistics of the weekend (partner guesthouse, accommodation address, private tour of the chateau and tastings ): manon@famille-fabre.com or clemence@famille-fabre.com .

Circular economy: a concrete example with CULO!

The circular economy is very important to us, as is our Chant de la terre range in reusable bottles since January 2021, sold at BIOCOOP.

Another concrete and local example: the company CULO, created in Narbonne by the vivacious Margaux, has recovered 10 pallets of glass bottles that we no longer use (discontinued model or damaged bottles).

CULO is a committed French company that has a deep upcycling approach ♻️
CULO collects “glass” waste: mainly wine and champagne bottles, to make them into tableware and decorative objects.
CULO collects the bottles from partner restaurants and wineries, and then cuts, sands, polishes and engraves them!

Culo acts for a serious cause without taking itself too seriously. And Famille Fabre is happy to support this cause, 25km from its cellar!

5 keys to happiness by Louis Fabre


At last Friday’s company awayday, Louis gave us the 5 keys to happiness:

1/ Being consistent and true to yourself

2/ Being open: accepting things that are exterior to ourselves: feeling an emotion in front of a beautiful landscape, or having a glass of wine! Being happy by encountering something different.

3/ Loving and being loved, reciprocal love is what connects us to each other.

4/ Understanding and being understood.

5/ Communicating: we all enjoy sharing things!

Something to think about!


No more caps!

COULON Saint Michel

Upon Biocoop request, a French retail chain of organic products, the caps are disappearing. Our rosé and Corbières Chateau Coulon are beginning !

But what is the purpose of the capsule? 

It has a great use because in France we pay a tax on each bottle sold. This tax is represented by the Marianne on the capsules. When the Marianne does not appear, the customs authorities allow us to replace it with a Simplified Accompanying Document, the DSA. This is a form that must follow the sold bottle from our warehouse to the customer’s warehouse. Then the invoice takes over from the wine merchant to your dining room! It proves that the bottle has been sold and that the tax has been paid.

And for exportation? No need! It’s just an habit we took, but the wines could travel without this caps!

Ecological argument

So, that’s a bit more paperwork for France, yes… but above all a bit less packaging. And isn’t it said that the best packaging for our planet is the one that doesn’t exist?


COULON Saint Michel

Guy Delisle talented Canadian cartoon drawer collaborate with Famille Fabre

Guy Delisle

Guy Delisle*, famous author of comics (the chronicles of Jerusalem), draws the label of the Fabre Famille orange wine , a vibrant tribute to their ancestor Louis Andrieu.

Clémence Fabre et Guy Delisle

Guy DelisleHow did our Orange Wine Louis Andrieu wine label was created?

On the picture: Clémence Fabre, ( baby girl Joséphine ) and a very talented Canadian cartoon drawer, Guy Delisle!

The first label from GENERATION new range were born this way; many family history details for Guy Delisle who translated it into a colourful, happy label, with its nice touch of fun!

Guy DelisleAfter a few months our project came to reality with our  GENERATION range – Irma Coulon or Louis Andrieu wines!
Joséphine also grown as you can see ! Thanks to Guy for this tribute given to our ancestors.

*Guy Delisle Guy Delisle (born January 19, 1966) is a Canadian cartoonist and animator, best known for his graphic novels about his travels, such as Shenzhen (2000), Pyongyang: A Journey in North Korea (2003), Burma Chronicles (2007), and Jerusalem(2011).

Guy Delisle

Historic black frost on 2021 April 8th

Chateaux Famille Fabre

Waking up on April 8th

On April 8th, after a short night on MetéoCiel, zapping between the 5 locations of Domaines Fabre, we woke up dazed. Sad morning, the road to the 2021 vintage will be long. Nothing to do against this historic frost in the vinyeard: temperatures have gone down to -6, negative as early as 2 am at the Courtade. Luc, Gasparets and Cruscades were close to -3 at 5 am, Rieux-Minervois was slightly spared around -1. The frosty areas along the riversides are as affected as the upper hills. Never before seen in the lives of winegrowers, over 2, even 3 generations. 80% loss. Hard to see the work of a vintage go so quickly, so early.

And now?

Let’s wait a few weeks before evaluating the volumes we will be able to harvest, this year more than ever with humility. It continues to be very cold for a month of April: 3 weeks to go before the last Ice Saint for the Languedoc: Saint Jean Porte Latine on the 6th of May, which coincides with the end of the Red Moon, and marks the end of the freezing period. We will then try to get help from more fortunate winegrowers than us, in order to satisfy our existing customers.

Global point

Terroirs frozen up to 350m of altitude, colossal losses, the Languedoc vineyards are particularly affected by the black frost episode of last week.
The map published by the Chamber of Agriculture of Languedoc sums up the situation well: on all the appellations, red dominates. A more or less dark color which underlines the extent of the disaster for many winegrowers. With the frost on the night of April 7, losses reached more than 80% in some sectors. Thus, in the Hérault, 100% of the wine growing areas (about 80,000 hectares) were frozen, with relatively preserved areas such as the Haut du Minervois, which was “only” 30% affected, while La Livinière was spared. An appellation that is considered privileged in the Languedoc.

On the other hand, in the Corbières, the situation is much darker.  This concerns both the IGP (protected geographical indications) and the AOC (controlled appellations of origin), which will pose a problem of quality because even the most beautiful terroirs are affected. A first in the region for some vineyards, which are not usually frosty: the preserved terroirs of altitude froze up to 350m, while the early grape varieties were particularly vulnerable, whatever the appellation.