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TripAdvisor Reviews L'Auberge d'Occitanie Pont-du-Casse
Travel Blogs from Pont-du-Casse
... and followed with a final crustard.
Wines were good - a 2013 Chiroulet La Côte d'Heux from Famille Fezas (Gros Manseng) and a 2013 Cuvée des Filles d'Embidoure, a Merlot dominant Bordeaux blend.
The service was a little stretched but the food was good and a fine time was had.
What a great few days we had spent in Gers. It seemed ages since we arrived in the room with the alembic running at ...
... months in 500litre oak barrels.
Deep ruby colour. Very perfumed nose. Soft tannins and plummy black fruits on the palate.
4. Floc Blanc 17%
Young Armagnac blended with Ugni blanc and Colombard juice. Matured in 1,200 litre oak casks for 18 months to marry the grape juice and Armagnac.
Fabulous Floc. This had lemons and oak on the nose following through on the palate with lemons, sweet fruit, vanilla with high acidity and ...
... impression that you never had spirits with oysters but I was glad to bust this myth! Following the Oysters, Sue, who had come all the way from Budapest to join us, was kind enough to bring a couple of bottles of 6 Puttonyos Chateau Dereszla 2005 Tokai Aszú which was the perfect match for Foie Gras. So that was the second course! By now we were on a roll so we ate the cheese course before the main course! Then it was onto the tasting! Each of us ...
... of rivers where taxes or duties would need to be paid. Se explained that the local soils are clay-limestone which produces a more robust style of spirit which is longer in the mouth and favours the Ugni Blanc and Colombard grapes. Floriane contrasted this with the more volatile spirit from Bas where there is more Baco and Folle blanche which I think we were all starting to see as we gained more experience in tasting.
... l'Esprit Passion Tannat (2012 I think) which were both from Domaine de Magnaut. There were two bottle of the Tannat which tasted remarkably different, we think the second was better and that the reason was this was from the wine store where the former had been kept in the warmth of the restaurant - interesting observation.
Then it was on to our next port of call for an Armagnac tasting - well it had been half a day since we had our last one!