Souvignargues is home to a growing number of vigneron who work organically and make their wine with zero or tiny amounts of ( SO2) sulphur di oxide .We love this stuff – its that feeling you get when you walk into a restaurant and it feels good, smells alive -it is alive – its not been dosed up with SO2 or manipulated with process and additive along its journey from vine to bottle  .
I worked at a little resto – Le Marmite in Rue D’Agau Nimes with owner Georges, wife and Florence prepping for the sunday lunch that was served up at the Quilles De Joie wine fest. We served about 150 pot-au-feu . This was a braised beef cheek wrapped in Cabbage , local chic peas garnished with superb  veg that we prepped and cooked on site in the beef broth . It was a big hit with the guests. The baker showed up with a wood oven, and knocked out high grade  sourdough, pizzas ( ok not Manca grade ) and apple tarts. He bakes 3 days a week and the rest of the time raises and mills his own organic grains- hero!
More about the wines and the makers later.