What you need when you serve solid, hearty wines such as Cahors creations is hearty food, call it rustic if you want.
At the Cahors Tasting in New York, May 12, Chef Alexis Pelissou of Restaurant Le Gindreau in nearby St Medard treated us to some of his creations.
The type that might make a few Americans flinch.
I sampled the culinary incorrect 'salade de geziers' (gizzards salad) which helped settled my stomach after going through many potent reds. The Foie-Gras Creme Brulee delivered a punch of flavors, very rich, unhealthy I guess.
I wish I had given a try to his Spiced Morello Cherry Compote (Compote de Griottes aux Epices en Francais).
When I mentioned the name Cahors here in the US, many people ask me what I mean, what it is?
Cahors is first the capital of the Lot in Southern France located on the river Lot it has much history offer.
The area around the city is also the birthplace of the original Malbec made popular by Argentina.
Eager to know more about the black wine as some call it, visit Cahors Malbec which was just launched by the Vins de Cahors association behind the New York Tasting.
Its marketing director, Jeremy Arnaud, told me that after dipping theit toes in the american waters with this first event, they will come back with some of the local producers in September.
One of my favorites at the tasting (and available in the US) was Cuvee Orphee (2005) by Chateau de Chambert, robust yet with good fruit.
The property (pictured above, from their site) is owned by tech entrepreneur and wine enthusiast Philippe Lejeune.
I would not might trying Helios, their Rosé wine.
Give me a couple of days to get my notes together and I will tell you more about my other picks.