QUEEN SIMONE & KING ANDRE
MONTREAL du GERS
Simone & Andre Daubin.
We enjoyed a couple of home-cooked meals here at Chez Andre & Simone.
Here's a lovely soup...
Foie Gras is a normal part of live in the South-West of France.
King Andre supervises the opening of a bottle of a sweet wine for the Foie Gras.
Some obscure estate in Monbazillac...
Confit de Canard with potatoes.
An apple dessert.
Simone's Garlic Croutons are great with the Fish Soup!
Charles had concealed the labels of a bunch of wines for us to evaluate.
Duck Confit as part of the Cassoulet.
LUNCH WITH THE FEZAS FAMILY AT THE
First we had a look at the vineyards and cellar.
Philippe Fezas explained they have three distinct soil types at Chiroulet.
The name of the estate is a reference to the whistling sounds one might hear
when the wind blows in the area.
And it DOES blow.
Philippe told us the cooling breezes during the growing season are a mixed
"On one hand, if we've had some late rains, it dries off the grapes, so we
don't have a problem with molds or rot. But on the other hand, it cools
the vines so we must wait for the fruit to mature."
Philippe also has a "hobby," representing the barrel maker, Seguin-Moreau.
As a result, I did not notice any Demptos or Franoise Freres barrels in his
In addition to his "kids" in the cellar, there's a couple of other
"kids" who'll be tending the vines one of these days.
Mademoiselle Sabine Fezas serves up a delicious soup.
It wouldn't be a sunny day (it's sunny even when the rains come) in Gascony if
Foie Gras was not part of, at least, one meal.
Arlette, the Chef de Cuisine, prepared a fabulous lunch featuring duck breasts.
You won't see many ducks wandering around in Gascogne. Now I know why.
Juliette brought out a lovely dessert that was nearly as sweet as she.
Marius is her twin brother. They're four years old (2003).
Michel Fezas and Philippe.
We tasted some wonderful wines!
I especially enjoyed their 2001 Cote d'Heux (Heux is a nearby little village)
that's made entirely of Gros Manseng. The pear-like fruit notes are very
complex, the wine being made in a combination of woods.
Served with the Foie Gras was a moderately sweet white : 2001 Soleil d'Automne,
another white wine made of Gros Manseng.
The Cuve Classique Rouge from 2001 is a blend based on Merlot with Cabernet
Sauvignon, Cabernet Franc and Tannat. Ten months in oak contribute a nice
woodsy character to this delicious wine.
The 2000 Grande Reserve was exceptional, this wine being 60% Merlot and 40%
We then stepped out into one of their cellars for some serious tasting.
I've tasted their wines periodically here in the U.S., but was more impressed by
the wines which are just coming to market. Obviously they've refined their
viticulture and vinification to a higher level!
After our "work" was done, we had a sip of their excellent 1979
We're looking forward to the arrival of the new vintages here in California!