Last month, I wrote an article about 'Outstanding In The Field', the concept is a movable al-fresco feast with a farm to fork philosophy, usually set on a farm and in some cases in a glasshouse. Following on from that article, I received a number of e-mails asking if I knew of any such events coming up in Ireland. This August, Mas de Daumas Gassac wines will be holding a long table dinner evening in the glasshouses of the Ballymaloe Cookery School.
Mas de Daumas Gassac is a French wine producer from the wine region Languedoc, classified as Vin de Pays de l'Hérault. The vineyard has been described by The Times to taste like a “Latour” and by the French gastronomic guide GaultMillau as the "Lafite Rothschild of the Languedoc-Roussillon", it is frequently referred to as the Grand cru of the Languedoc.
Aimé & Véronique Guibert, and their family, of iconic French wine estate, Mas de Daumas Gassac, are responsible for what has been described as ‘The only Grand Cru of the Midi', according to Hugh Johnson, and the legendary wine writer, Michael Broadbent described Gassac as "one of the 10 best wines in the world".
In the introduction to her cookbook, "Savours and Flavours of Mas Daumas Gassac", Mme Guibert writes: "Mealtime around the table are the most special moments, the most beautiful time , deeply embedded in the memory of all. It is this happiness that I evoke and wish to share with you".
If you are looking to spend a delightful summer evening hosted by Darina Allen, learning about fine wines and sampling food by one of Ireland's top chefs Rory O' Connell- then this evening will not disappoint.
'Long Table Dinner' in the glasshouse with Grand Cru Wines of Mas de Daumas Gassac
16:00- Welcome drink and canapés - Mas de Daumas Gassac Rosé Frizant.
16:30- Darina Allen and Mme.Véronique Guibert de La Vaissière will welcome all with a presentation.
17:30/ 18:00- Guests move to the glasshouse, through the farm and gardens, to the "Long Table Dinner". Menu by Rory O'Connell, inspired by the cookbook, "Savours and Flavours of Mas de Daumas Gassac" matched with the Grand Cru wines of Mas de Daumas Gassac.
Date: Thursday 02nd August 2012.
Cost: Dinner €120 including wines.
Booking: Advanced Booking required with all proceeds going to the East Cork Slow Food Educational Project. To reserve your place email Ballymaloe Cookery School: firstname.lastname@example.org