{"id":11081,"date":"2019-12-22T14:19:35","date_gmt":"2019-12-22T14:19:35","guid":{"rendered":"https:\/\/divinonyc.com\/blog\/?p=11081"},"modified":"2021-04-18T22:08:48","modified_gmt":"2021-04-19T02:08:48","slug":"winemaker-arnaud-thomassin-christmas","status":"publish","type":"post","link":"https:\/\/divino.wine\/winemaker-arnaud-thomassin-christmas\/","title":{"rendered":"A Very Merry Winemaker Arnaud Thomassin"},"content":{"rendered":"\n<p><em>DiVino may earn commissions from qualifying purchases.<\/em><\/p>\n\n\n\n\n\n<h2 class=\"wp-block-heading\">The man behind Ch\u00e0teau de France (Pessac)  Shares His Holiday Wine List<\/h2>\n\n\n\n<p>As told to Tristan Olphe-Gallaird of <a rel=\"noreferrer noopener\" href=\"https:\/\/www.bigbouffe.com\/\" target=\"_blank\">Big Bouffe<\/a><\/p>\n\n\n\n<p>I&#8217;m going to spend the end of year celebrations near Sarzeau, in the Gulf of Morbihan, in Brittany. We plan to eat seafood and a pot-au-feu for Christmas Eve. Regarding the wines, I plan to drink those of friends, whom I met during my studies or at trade fairs and professional tastings.<\/p>\n\n\n\n<p>For the aperitif, I&#8217;m going to open a blanc de blanc from Ariston in Brouillet. I like champagne that is not too vinous, with pep and freshness.<\/p>\n\n\n\n\n\n<h2 class=\"wp-block-heading\">For the seafood\nplatter, I will open two wines:<\/h2>\n\n\n\n<ul><li>First a Pouilly Fuiss\u00e9 from <a href=\"https:\/\/www.domaine-sangouard-guyot.com\/\">Domaine Sangouard Guyot<\/a>, certainly the\nL\u2019Ancestral cuv\u00e9e in 2017.<\/li><\/ul>\n\n\n\n<ul><li>Then it will be a <a href=\"http:\/\/www.chateau-de-france.com\/chateau-de-france-pessac-blanc.html\">Ch\u00e2teau de France Blanc 2014<\/a>, on freshness,\nwith an acidity that will go well with seafood.<\/li><\/ul>\n\n\n\n<p>Here we\nobviously have two wines with completely different grape varieties but what\nthey have in common is some freshness and minerality while having a certain\nstructure brought by the vinifications in barrels.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">For the\npot-au-feu, I also chose two wines:<\/h2>\n\n\n\n<ul><li>A Fleurie from my friend Christian Bernard from &nbsp;<a href=\"https:\/\/www.facebook.com\/grandsfers\/\">Domaine des Grands Fers<\/a>.<\/li><\/ul>\n\n\n\n<ul><li>A <a href=\"https:\/\/www.michelas-st-jemms.fr\/en\/our-wines\/\">Saint Joseph Sainte Epine rouge<\/a> from Domaine\nMichelas St Jemms.<\/li><\/ul>\n\n\n\n<p>I think the two\nwill go well on the stew. We should not have wines that are too powerful but on\nthe contrary a little finesse is needed. Beaujolais will be perfect for getting\nto start. It is quite a round and drinkable wine.<\/p>\n\n\n\n<p>With Saint-Joseph we will go up in structure as the Syrah grape gives a spicy and powerful wine (but not too much). I always keep in mind the notion of freshness. It\u2019s important to me that there is always some acidity.<\/p>\n\n\n\n\n\n<h2 class=\"wp-block-heading\">For the cheeses (aged comt\u00e9, brie with truffle\u2026):<\/h2>\n\n\n\n<p>I will open a Ch\u00e2teau de France 1996. This is my first vintage. I drink it from time to time. It is quite advanced, with finesse and elegance, with aromas of undergrowth. We begin to lift our foot a little on the power of the wines to slowly reach the end of the meal.<\/p>\n\n\n\n<p>I will stay on\nthe Bordeaux side for dessert (probably an apricot tart) with a Sauterne <a href=\"https:\/\/www.suduiraut.com\/en\/wines\">Ch\u00e2teau Suduiraut<\/a> 2009. It is a\nwine that has already been around for a few years with not too much sugar and a\nlittle freshness. I think it will be perfect to end the meal.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">CHATEAU DE FRANCE<\/h2>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/divinonyc.com\/blog\/wp-content\/uploads\/2019\/12\/ChateauDeFrance1-1024x683.jpg\" alt=\"Winemaker Arnaud Thomassin christmas\" class=\"wp-image-11098\"\/><\/figure>\n\n\n\n<p>The father of\nArnaud Thomassin bought Ch\u00e2teau de France in 1971, a somewhat forgotten estate where he was keen to\nmake great Pessac-L\u00e9ognan wines.\nArnaud joined his father in 1996 as technical director. He adds his personal\ntouch, paying particular attention to the vineyard.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">CHATEAU DE\nFRANCE<\/h4>\n\n\n\n<p>Ch\u00e2teau de France &#8211; 33850 L\u00e9ognan<\/p>\n\n\n\n<p>+33 (0)5 56 64 75 39<\/p>\n\n\n\n<p>contact@chateau-de-france.com<\/p>\n\n\n\n<p>www.chateau-de-france.com<\/p>\n\n\n\n<p>www.facebook.com\/Chateau-de-France-Pessac-Leognan<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The man behind Ch\u00e0teau de France (Pessac) Shares His Holiday Wine List As told to Tristan Olphe-Gallaird of Big Bouffe I&#8217;m going to spend the [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":11097,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","ub_ctt_via":"","site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"default","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center 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