Mas de Daumas Gassac Wine Dinner

Mas de Daumas Gassac is not your everyday wine. You will not see it at your local grocery store, you will not easily find its scores in your favorite wine magazine, and you might just have a hard time placing it in your wine vocabulary — yet, to taste these wines is a necessity for any wine lover. These wines represent the very essence of what makes wine great.  On September 19th we will have Vergile Rousseau, National Brand Manager for the winery, and Thomas Meunier its importer, joining us at The Fearrington Granary for a reception and dinner, this is an opportunity to enjoy great food, with these spectacular wines.

Chef Colin Bedford, Chef Tom Whitaker, Paula De Pano, and I tasted the wines today, and came up with a menu that we are very excited about.  At the reception there will be tastes of four or five of the wineries diverse selections of wine, and then for dinner we will focus on their master pieces, the Mas de Daumas Gassac Blanc and the Mas de Daumas Gassac Rouge.

For the first course with the Blanc (equal parts Chardonnay, Viognier, Petite Manseng, and Chenin Blanc) we will have a Crab Salad, with Seared Scallops, and Peaches to accentuate the floral and peach driven aromatics of the wine.  With the Rouge (mainly Cabernet Sauvignon, with Merlot, Syrah, and Pinot Noir) we will have Duck Breast, with Figs, Sunchoke Puree, and Red Cabbage.  Then with their Rose Frizant (mainly Cabernet Sauvignon with Petite Manseng), we are going to have Pain Perdu (or as Colin and Tom prefer to call it Posh French Toast), with Lemon, Raspberry, and Basil.  So in the world of wine, this is going to be a spectacular event, if at this point you are unsure about attending let me just add the following:

We can all conclude that there are a wide variety of wines in the world, from thousands of different grapes, from thousands of different appellations, from thousands of different winemakers, and an increasingly never ending list of wine producing nations.  We can agree to that fact.  The situation becomes difficult when we try to differentiate wine by what is “the best” and what is not “the best.”

There is a perfect wine for any situation, be that an inexpensive easy drinking Liter Bottle of Gruner Veltliner (we have a nice selection of these at The Goat) on the porch with friends, a fruit forward large production Zin from California with a steak, or a wine that makes you stop, pay attention, and listen (and I am not quoting Vanilla Ice here, I mean it).  However what I am trying to say is that for me there is no best or not the best, there are different wines suited for different occasions, and the best of those wines are the ones that stand out with so much character and so much “otherness” that you almost cannot comprehend them. They are transcendent. They make you dream and aspire for greatness — and you love it.  There are really a handful of wines that  give me this feeling, Chateau Musar from the Bekka Valley in Lebanon, Lopez de Heredia from Rioja, Castello di Verduno in Barolo, Nikolaihof in the Wachau, and Mas de Daumas Gassac from the Languedoc in France.

In other words this dinner is not to be missed, please join us.