Last night I was joined by Ariane Daguin, founder and owner of Dâ€™Artagnan, celebrating twenty five years of delivering the worldâ€™s finest organic and natural meats to four-star chefs and home gourmets alike. Ariane brought a lovely selection of Foie Gras, each of them delicious. She also recommended some wine types from her native land in southwest France.
I love the wines of that region, as well as the cheeses and the charcuterie. Arianeâ€™s products are all made here but the methods of production are true to her native land. The wines we tasted included a white Bergerac that was made with Sauvignon Blanc and SÃ©millon, quite similar to the white Bordeaux that are produced a little to the north. The second wine was a Madiran produced with a blend of Tannat and Cabernet Franc, inky delicious, with good tannins. The final wine was a JuranÃ§on made with a blend of the lesser-known varietals of the region: Gros Manseng and Petit Manseng. This wine reminded me of a fine Sauternes, just a little less viscous with good acidity.
As you might expect, the JuranÃ§on was the clear winner with the Fois Gras, Sauternes and Foie Gras being a popular match. It also proved to be a great wine partner each of the cheeses: Chabichou du Poitou, Fleur du Maquis, Abbaye de Belloc, Le Moulis, Fleuron, and Bleu de Laqueuille.
The first wine paired very well with all the Foie Gras, which may be a bit of a surprise to some. The honey note offered by the SÃ©millon was held aloft by the acidity in the Sauvignon Blanc, and with the absence of tannins this wine had a youthfulness that did not overwhelm the Foie Gras.
The red Madiran just didnâ€™t find much synergy with any of the Foie Gras, at least for most of our palates. Fortunately we had four nice cheeses to stand up to this robust wine: the Fleur du Maquis, the Abbaye de Belloc, Le Moulis, and the Fleuron.
I noticed that Ariane finished all six of her cheeses; she complimented our team on delivering each of these cheeses precisely at their peaks. It was a delicious and very satisfying evening. We look forward to having her come back again soon, or as soon as her busy schedule permits.
Posted by Artisanal Cheese