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 Asparagus with pata negra ham and a white wine sabayon 

                                            

Ingredients: 20 asparagus,8 slices Pata Negra ham,fresh basilic
For the sabayon: 4 egg yolks, salt, 120gr melted butter,1glass dry wite wine

Peel the aspargus, cut away the ends and cook them in salted water. 
For the sabayon, put the egg yolks, a pinch of salt and the white wine in a bowl that fits snugly over a pan of boiling water.(note:the boiling water in the pan must not touch the bottom of the bowl).Whisk the ingredients continuously until the mixture thickens to a consistency where soft peaks are almost formed when the whisk is removed.
Arrange the asparagus on 4 plates, spoon a little bit of sabayon on top and finish with slice of ham and fresh basilic.

                                                                                                                                                 

 

 

Selection of the month

For this months selection we have chosen one of the excellent Cahors wines of our friend Luc Luyckx.

At Château Famaey we are proud to be a family business where the best of traditional winemaking is gracefully combined with a modern infrastructure and a philosophy based on respect for nature resulting in a wine of supreme quality at an affordable price. Importantly, our wine is bottled on the property, ensuring an honest product of very high quality. Furthermore, the additives to the wine are kept to an absolute minimum, resulting in a very natural and therefore healthy wine. Produced without the use of chemicals, yet with modern technology, our wine has all the characteristics which make a Cahors wine unique.

 

Name of the Cuvee: Château Famaey Elevé en Fût de Chêne
Appellation of the wine: A.O.C. Cahors
Vintage + alcohol: 2003 / 13°
Grape Variety (%)cuvée: 80% Malbec, 15% Merlot , 5% Tannat
Soil : Grave Clayey siliceous
2 and 3th terraces of the Lot Valley

Vinification : Manual Harvest with low yields in order to obtain a high quality wine
Grapes are harvested selectively according to grape variety, quality, age and location of the vine. Vinified in temperature controlled steen-steel vats. Maceration (soaking) using the traditional method for 14 to 18 days. Aged for 14 months in oak barrels ( 30% new and 70% 1 year old from Allier , Central France).

Maintenance of the vineyard :The cultivation is semi-organic. This means that pesticides are only used as a last ressource and even then in minimal quantities. The soil is worked without chemicals and with respect for nature.This approach, combined with meticulous daily care of the vines, produces a rich, authentic and honest grape.

Age of the vines : Between 22 and 52 years old.

Tasting(oenologic description): Colour: Intense black with mahogany reflections.

Nose: very spicy (prevailingly peppery) with notes of dark fruits(blackcurrant and cherry) blending into a persistent note of liquorice. The wood remains very discrete. In the mouth: Rounded start, followed by a middle that presents a lot of body and a very exquisite balance which here also is sustained by a delightful understated sweetness of the wood bearing witness to a very fine and precise vinification. The finale is a little more structured than the other vintages but the wine is already coated by the body that conceals the very strong and fine tannins. Altogether this wine presents very powerful and full-bodied whole with a wonderful longevity in the mooth.
This is a keeping wine that can be enjoyed already. The very liquoricy nose, characteristic for the 03 vintage, is clearly present together with the notes of prune that sustain an enchanting aromatic complexity.

Médailles and récompenses:
Médaille d'Or Vinalies Internationales Paris 2005
Médaille d'Argent Concours National Vignerons Indépendants 2005
Guide 1000 Vins du Monde Vinalies 2006

All wines are available in our Gite