My Selection
My favorite «Blancs»
La Cuvée Eolienne du Domaine d’Espanet à St Mamert du Gard. A blended wine with a multitude of varieties, a wine with flowers a little barrel. I liked how you said Agnes Bio culture of its vineyards, with his sheep that graze there ... his flock is his weed killer! And they work the vines on horseback! A bubbly woman. I love this wine as an aperitif and with fish in tinfoil.
Cuvée Hélianthéme du Domaine de Sigalière à Carnas. This wine, willing to take risks, designed with two wine varietals, Sauvignon Blanc and Roussanne. There was Andre dare to bring these two varietals. He, the terroir and wine are one single great character! I love this wine as an aperitif and hard cheese.
Les Marnes du Mas Granier à Aspères. The wine is created by Dominique and Jean Philippe, worthy sons of Marcel Granier, the colourful founder of the property, is a wine of great finesse and great elegance, through the judicious assembly of three grape varieties: Roussanne , Grenache Blanc and Viognier. I love this wine with fish sauce in the Mediterranean or a good Pélardon Cevennes.
Font de Marinas du domaine Costes-Cirgues à Sommières. It is a single-varietal "Ugni Blanc" Vieilles Vignes (50 +) amazing to share its rich aromas of garrigue. A variety very old from greek origin who would certainly have charmed Lawrence Durrell ! Beatrice Althoff, passionate young vigneronne will welcome you with attention, kindness and exceptional professionalism. Very proud, too, she insists on working vineyards without sulfite. I love this wine as an aperitif and mussels in white wine or an gratin.
To be continued ! .....
Gris du Domaine du Grand Chemin à Savignargues. I discovered this wine at the Domaine in 2005, hosted by Floutier father and son who have made an incredible range of wines! They do not hesitate to let you taste everything. I'm talking about the «gris» because it is a wine that I serve since I know every summer, always equal quality. Like its flavor, its fruit and especially its dry without candy tast. Ideal as an aperitif with tapenade green and black olives Picholine and some of the cellar Villevieille.
My favorite «Rosés»
My favorite «rouge»
Vieilles Vignes de Cinsault du Domaine de l’Argentier à Sommières. Cinsault is a Languedoc grape usually used for mixing or rosé, but here it is used alone, from old vines planted by the father of Elizabeth Jourdan. The dynamic vigneronne offers a wine tasting of red fruits. I love this wine for all seasons with the meal. In summer, served slightly chilled (16/17 °) ... great!
Cuvée Les Pouges du Domaine Leyris Mazière à Cannes et Clairan. Two traditional grape varieties in red wine appellation. A wine which keeps strong but great wine made by Gilles Leyris in a land of scrub north of Sommières with a small production harvested by hands. Gilles is an enthusiast who brought honour to the great wines of the Languedoc. I like this wine a good stew of wild boar or a tasty gardiane
Le Petit Verdot du Domaine de l’Orviel à St Jean de Serres entre Sommières et Alès. It is surprising to find this variety in our part of world. It’s found normally only in the Bordeaux region in small quantities in addition to conventional varieties. And when Jerome, the cellar of the House of Mediterranean wines presented to me, after tasting, I found this wine by its unusual colour of cardinal and its highly structured tannins and I became faithful to this wine for several years . He deserves to be kept in the cellar for at least two years. I do not yet know the winemaker, but when I see him I will ask him how he had this brilliant idea to develop this variety on our soil. I love this wine on a beautiful piece of aligot sausage or beef Aubrac.
Les Grès du Mas Granier à Aspères. Granier brothers offer here a wine that is ideal for me in AOC "Sommières. We find the traditional grapes of our soil with the addition of just what we need wood of the taste, giving it an elegance and perfect roundness. A wine cellar kept for a maximum of 5 years.
I like to serve this wine with a good friends, obviously connoisseurs, on a side of beef from the Aubrac, that i find at my butcher, barbecued, baked exclusively with oaths or strains of vines.
Cuvée Roman du Mas Figuier à Vacquières. Sylvie and Gilles Pagès, vignerons for four generations, we are making wines in the beautiful Languedoc farmhouse, still in this village Vacquières, where an atmosphere of total plenty, where the vines are have the good fortune to be surrounded by pine forestsfull of .. . cicadas! Heat, drought, wind protected by pine forests, the Carignan grape (vines 40 + years) it feels good and dominates this Roman wine. I love this wine for all seasons but especially in summer served slightly chilled on a leg of lamb.
Les Musardises du Domaine les Grandes Costes à Vacquières. We're here in the most beautiful village in the Herault between Sommières and Pic St. Loup, and it is here that Jean Christophe Granier offers an exceptional range of wines. I remember The Musardises for its balance and fruit enveloping roundness, very reasonable price. I served this wine on a wild boar stew cooked for a long time beside the fireplace Mazet.
Le Cabernet franc du Domaine de Mairan à Puisserguier. I had this wine with my friend «Pierre» in the gourmet restaurant "Les Muscardins" in St Martin de Londres. Two days after we knocked on the door of the property and we were greeted as he were waiting for us by the owner, Jean Peitavy. After tasting we left with 60 bottles and from his small son, Jean Baptiste, who has now taken over the property, we regularly order. This wine is my favorite. Quaffer, perfect summer red, to serve at 15 °. I like to serve with sausage on a grilled sausage on the grill.
Le Passerillé, Muscat du Domaine Le Clos de Bellevue à Lunel. This is a special Muscat, from old vines, harvested in October, then last, which gives pleasure not too sweet, aromatic, well balanced with lovely aromas ... surprise! I educate my family with this nectar because the muscat often misunderstood. I like to serve this wine with foie gras of course, half-cooked or fried, a blue cheese, a chocolate cake or some fine chocolates to «Miralies», developed by Marie Paule, master chocolatier at Sommières.
