Sarah Marshall stomps away at Six Senses Douro Valley in Portugal A

CALLOUSED, sweaty foot would not be my cooking utensil of choice, but according to numerous Portuguese winemakers, human tootsies are the perfect tool for pummelling grapes.

Far gentler (and with more personality) than a cold, steel machine, treading softens the treasured ingredient without extracting any nasty tannins from seeds.

Getting into the spirit of harvest season, I climb into a legare (wine vat) at Quinta da Pacheca and stomp alongside proudly professional old men as they rotate lower limbs in perfect harmony, accompanied by a cheerful accordionist.

Sloshing through alcoholic gazpacho is one of the activities offered by Six Senses Douro Valley in late September, although year-round, there’s good reason to visit one of the world’s oldest wine regions.

Traditionally known for port production, the Unesco World Heritage area has earned a reputation for award-winning table wines in the last 25 years.

Many wine-makers are invited to lead tasting sessions and dinners at Six Senses, where Tiago Alves de Sousa, who works with his father at Quinta da Gaivosa, introduces me to Abandonado, a wine he was responsible for producing from resurrected vines neglected by the family.

“Diversity is what makes this place so wonderful,” he tells me, referring to the 90 grape varieties grown on a cascade of undulating hills which appear to billow like sails in the wind.

It’s a quiet secret that’s slowly seeping out.

A similar peacefulness pervades the forested grounds of Six Senses, where I enjoy a massage in the hotel’s spa overlooking the snaking Douro River.

A renewed burst of energy allows me to take part in one of the hotel’s more energetic activities – climbing a tree. Wearing a helmet and support harness, I realise a childhood dream by scrambling to the top, although the journey down seems a far more daunting prospect. Gazing at my pulsing, perspiring feet, I’m relieved my toes won’t be treading any grapes today.

No one wants to ruin a good vintage, after all.

Pete Thompson indulges in the traditions of Beaujolais and Lyon

At Chateau de la Chaize, built between 1674 and 1676, the Marquise de Roussy de Sales shares the fruits of her labour below ground in the longest cellar in Beaujolais.

Her property may be steeped in history, but she’s looking to the future by implementing methods of respectful agriculture in her huge vineyard of almost 100 hectares.

Right now though, like many winemakers across Europe, she’s preparing for the busiest period of the year – the annual harvest.

Vineyards across the region are awash with a mixture of rush and excitement. But the pace is much slower at my base, the dreamy Chateau de Bagnols, a gem of a retreat in the heart of the Pierres Dorees region, just half an hour’s drive from Lyon.

Tasting fine wines on a balcony of the historic fairytale castle, I admire jaw-dropping views of Mont Blanc in the distance – another taste of the high life.

I start my weekend break in destination hub Lyon – just a five-hour journey from King’s Cross. The southern French city has a lot to shout about, including ancient landmarks such as the Amphitheatre of the Three Gauls of Lugdunum, an enticing climate and the small matter of being regarded as the French capital of gastronomy.

TRAVEL FACTS

  • Doubles at Six Senses Douro Valley from 270 euros with breakfast. Visit www.sixsenses.com.
  • British Airways flies to Porto from £74 return. Visit www.britishairways.com.
  • Doubles at Chateau de Bagnols from 249 euros with breakfast. Visit www.chateaudebagnols.com.
  • Eurostar operates a direct service from London to Lyon, Avignon and Marseille. Fares start at £44.50 one-way (based on a return journey). Visit www.eurostar.com.