It is quite hard to beat the classic pairing of a hearty steak and bold red wine. Curious what we’ve been sipping on? Come along as we experience a perfect pairing for a bottle of Mas de Daumas Gassac.
Surprisingly, our first impression of this wine was restrained and underwhelming. However, after allowing it to breathe in our glasses for a good 45 minutes, this bottle from Languedoc-Roussillon came alive!
Considered a Vin de Pays de l’Herault, this wine is sourced from a denomination reserved only for wines from this specific part of the Languedoc. The wines of this area use a different selection than the AOC regulated grapes of Carignan, Grenache, Syrah, and Mourvedre. At a young 13 years old, this Cabernet Sauvignon-based blend flourished with notes of dark cherry, blackberry, cacao, tobacco, and bramble. What made it even better was pairing the wine with a Porterhouse for Two Steak and alternating between béarnaise and chimichurri sauces; talk about a religious experience!
So, why did this work? The fat and salinity of the meat married perfectly with the acidity of the wine. Hints of refreshing green flavors emerged from the glass to pair perfectly with the zesty chimichurri sauce. The wine added a rich layer to the meal with chocolate notes acting as a savory mole sauce, lending much complexity. With a pairing this divine, you’ll be sure to ask for seconds!
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