The Wines of Mas de Daumas Gassac and Food Pairings

16 Dec

This post lists the Mas de Daumas Gassac wines and food pairings referred to in the previous post. We love to pair wines and foods and to offer the experience to our friends and customers. It’s a lot of fun, and that’s how one develops their personal knowledge. While it’s fun to share wine and food experiences, at the same time it’s very individual…no right or wrong. There’s no substitute for having your own experience base.  We regularly have wine and food pairings like the one listed below where you can form your own opinions about wines, foods and how well they pair.

Mas de Daumas Gassac

“the Lafite of Languedoc-Roussillon.”

4:00-7:00 pm, Saturday, December 11, 2010


Le Mazet Blanc, Sauvignon Blanc, Clairette, Grenache Blanc, Crisp White, 12.5%, 2006, Interesting, almond in the nose, light fruit, green melon in the mouth, probably from the Clairette,

Herbes de Provence Dipping Oil with bread,

Pont De Gassac Blanc, Chard 40%, Sauvignon Blanc 40%, Clairette 20%        Rich White, 13.0%, 2008, Some floral notes, candied lemon peel on nose and palate, clean and balanced;

Chicken Apple Sausage

Mas de Daumas Gassac Rose Frizant, Cabernet 90%, Petit Manseng 10%, 13.0%, NV, lovely, elegant, cheese, oxydized

St. Marcellin Cheese with crackers

Delas Le Mazet Red, Syrah 45%, Grenache 35%,Carignan 10%, Cinsault 10%, Bold Red, 12.5%, 2008; Black fruit with a hint of red spice, which continues on the palate, with supple tannins

Caponata Pizza

Reserve de Gassac, Cab 50%, Merlot 30%, Syrah 20%, Bold Red, 12.5%, 2006 Pure and elegant, amazing; integrated and balanced

Hummus with Black Bean Hummus Chips

Daumas De Gassac Rouge, Cab 80%, Merlot 7%, Petit Verdot 6%, PN 4%, Syrah 3%, Bold Red, 13.0%, 2006

Abbaye de Belloc Sheep cheese


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