Mas de Daumas Gassac - 'Rose Frizante' 2017

$58.00
Sale price

Regular price $58.00

"I have always loved this bottle of bubbles! For me it just speaks of what a rose should be; fresh, fun, nothing too complex and just bursting with fresh fruit flavours. On popping the cork, you are hit with fresh raspberry and strawberries and cream aromatics. It is juicy on the palate with loads of fruit sweetness - despite being physically dry. Gentle bubbles (mousse) and a long finish filled with florals and fresh strawberries. Love this!"

 

--------THE PRODUCER--------

Mas de Daumas Gassac

Mas de Daumas Gassac are one of the most formidable and well-respected wineries of the whole world. They are small winery found in the south of France that makes only the highest quality wines they possibly can with the same amount of care going into their $15 bottles as with their very top wines. They are famous for their top Red and White wines that are known by the world's leading wine critics as being two of the most legendary wines in history.

 

--------THE GRAPE--------

Cabernet Sauvignon

Cabernet Sauvignon is the most famous red grape and also is the most planted grape varietal in the world. It is behind the famous 'Claret' wines of Bordeaux in France where it is blended in with Merlot in the famous 'Bordeaux Blend'. In the new world, it tends to grow best in the hot climates of California, Chile, Australia and Argentina. You can expect beautiful black fruit flavours from a Cabernet Sauvignon-predominant wine. 

 

--------THE REGION--------

Languedoc-Roussillon

Languedoc-Roussillon is the large wine region that covers the entire south of France. It is home to many different styles of wines, types of grapes and producers. It is often seen as the hub of interesting and exciting wines as well as a bed of cheaper/great value wines.

The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.

We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.

Sweetness 

Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines. 

Acidity

Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.

Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.

Bitterness

If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not bitter but rather have refreshing acidity.

Umami (Savoury)

Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are very fruity and do not have medium-high tannins. 

Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not have tannins but have lots of fruity flavours nor do they have extremely high acidity.

Chilli Heat

Chilli heat is similar to umami rich foods where by it will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are very fruity but also have higher sweetness.

Wines that are just a touch off-dry like many Gewurztraminer or Riesling work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you should consider red wines that have lower tannins such as a Pinot Noir or a Gamay Noir. 

Fatty

Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help balance out not just the acidity but to cut down the perception of fattiness in the seafood. 

This is why when you are having a piece of red meat that is high in fat, like lamb, then you should pair it with a Pinot Noir instead of a Merlot as a Pinot Noir will have a higher acidity and will help to balance out the dish.

 

 

These rules will help you with starting to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that are what need to be balanced. It is the acidity in white wines that work well with cutting through the fattiness of a piece of fish but you could get that acidity through a Pinot Noir. 

"I have always loved this bottle of bubbles! For me it just speaks of what a rose should be; fresh, fun, nothing too complex and just bursting with fresh fruit flavours. On popping the cork, you are hit with fresh raspberry and strawberries and cream aromatics. It is juicy on the palate with loads of fruit sweetness - despite being physically dry. Gentle bubbles (mousse) and a long finish filled with florals and fresh strawberries. Love this!"

 

--------THE PRODUCER--------

Mas de Daumas Gassac

Mas de Daumas Gassac are one of the most formidable and well-respected wineries of the whole world. They are small winery found in the south of France that makes only the highest quality wines they possibly can with the same amount of care going into their $15 bottles as with their very top wines. They are famous for their top Red and White wines that are known by the world's leading wine critics as being two of the most legendary wines in history.

 

--------THE GRAPE--------

Cabernet Sauvignon

Cabernet Sauvignon is the most famous red grape and also is the most planted grape varietal in the world. It is behind the famous 'Claret' wines of Bordeaux in France where it is blended in with Merlot in the famous 'Bordeaux Blend'. In the new world, it tends to grow best in the hot climates of California, Chile, Australia and Argentina. You can expect beautiful black fruit flavours from a Cabernet Sauvignon-predominant wine. 

 

--------THE REGION--------

Languedoc-Roussillon

Languedoc-Roussillon is the large wine region that covers the entire south of France. It is home to many different styles of wines, types of grapes and producers. It is often seen as the hub of interesting and exciting wines as well as a bed of cheaper/great value wines.

The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.

We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.

Sweetness 

Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines. 

Acidity

Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.

Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.

Bitterness

If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not bitter but rather have refreshing acidity.

Umami (Savoury)

Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are very fruity and do not have medium-high tannins. 

Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not have tannins but have lots of fruity flavours nor do they have extremely high acidity.

Chilli Heat

Chilli heat is similar to umami rich foods where by it will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are very fruity but also have higher sweetness.

Wines that are just a touch off-dry like many Gewurztraminer or Riesling work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you should consider red wines that have lower tannins such as a Pinot Noir or a Gamay Noir. 

Fatty

Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help balance out not just the acidity but to cut down the perception of fattiness in the seafood. 

This is why when you are having a piece of red meat that is high in fat, like lamb, then you should pair it with a Pinot Noir instead of a Merlot as a Pinot Noir will have a higher acidity and will help to balance out the dish.

 

 

These rules will help you with starting to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that are what need to be balanced. It is the acidity in white wines that work well with cutting through the fattiness of a piece of fish but you could get that acidity through a Pinot Noir.