P.O. Box 987, Sausalito, CA 94966-0987,Phone: 415.332.6937, E-mail: Iwfs@aol.com
We are delighted to present this very special evening with Master French Chef, Gerald Hirigoyen, at his legendary Piperade.
We decided on an outstanding vertical of Mas de Daumas Gassac wines to pair with Gerald’s terrific Basque cuisine. Wikipedia best summarizes the wines as follows: “Mas de Daumas Gassac is a French wine producer from the wine region Languedoc, classified as Vin de Pays de l'Hérault due to its use of grape varieties outside specifications of its AOC. The winery, producing both white and red wine, is located in the south of France, in the commune of Aniane. Despite its modest designation and location, the vineyard has received widespread acknowledgment, described by The Times to taste like a “Latour” and by the French gastronomic guide GaultMillau as the "Lafite Rothschild of the Languedoc-Roussillon, it is frequently referred to as the Grand Cru of the Languedoc.”
Wine writer Andrew Jefford of Decanter magazine recounts: “The blend is based on approximately 70% Cabernet Sauvignon. But, the balance of the wine comes from up to 24 other grape varieties, including the plausible Merlot, Cabernet Franc, Petit Verdot, Carmenere, and Malbec, but also the mysterious Tannat, Pinot Noir, Nebbiolo, Barbera, Dolcetto, Tempranillo, Baga, Saperavi, Bastardo, and others. This salmagundi is picked at the beginning of the harvest period, with the Cabernet coming in at the end, so it brings a spectrum of mixed ripeness to the wine.”
To accompany the Turron Mouse dessert, we selected the 1976 Château Lefaurie-Peyraguey Sauternes Premier Grand Cru Classé en 1855, which should pair admirably with the luscious nugget base of the dish.
We hope you will take the opportunity to join us for this unique Languedoc wine experience.
Best wishes,
Jack Rubyn, Chairman