Madame Vacances Residence Le Golf D Armagnac
TripAdvisor Reviews Madame Vacances Residence Le Golf D Armagnac Eauze
Travel Blogs from Eauze
... we were now well adversed in the area, its food and its fine selection of wine, Floc and Armagnac. We had learned so much in such a short time and we had barely scratched the surface of this fascinating region.
I feel many of us will return to taste these flavours again and to dig deeper into this wonderful area.
Hats off to both Marie and Amanda for arranging and guiding us all through a great adventure.
Lovely nose of flowers. High acidity and dry on the palate with a little richness from the oak and a round buttery finish.
2. Bordeneuve Rouge 2011
A blend of Merlot, Cabernet Sauvignon, Cabernet Franc, Malbec and Tannat.
Odd nose which I couldn't quite place. Light on the palate with high acidity. Quite short with some greenness in the fruit.
3. Colina Oeste 2011
30% Tannat, 35% Malbec, 35% ...
... Ruszkowsk. From there we returned to the Auberge for a bring a bottle blind tasting accompanied by Foie Gras and a magnificent slow cooked Cassoulet which apparently had been three days in preparation! The meal began with a fine speed of Oysters which was matched to a selection of Blanche Armagnac - a match made in heaven. No need for any adornment other than a slight twist of lemon juice, this was a great way to begin the meal. I had always been ...
... oils and hazelnuts which followed through on the palate and was extremely long. This was such a hit with us that most of us bought some (a half bottle in my case!).
We also got to taste their Blanche which was the finest we had had so far.
This was a truly magical visit which was made by having Floriane provide her own view on the region - we were privileged to have had the opportunity to spend the afternoon with ...
Crème anglaise à la vaille bourbon
Amandes effílées et caramel truffée
(Truffle floating islands, vanilla and bourbon custard, slivered almonds and caramel truffles)
This was also complimented with an amuse bouche of creamy parsnip soup (also with truffle!). The soup was smooth and silky, the ravioli and foie gras topped with a sliver of parmesan and truly melt in the mouth, the Zander which is a Pike-Perch fresh ...