Gilles Marre, Wine cellar advisor and chef of the gourmet restaurant, Le Balambre of the Hotel Terminus in Cahors. A strong personality in the world of wine Malbec.
The Le Cèdre vintage of Château Le Cèdre estate, a round wine, rich and distinctive. A vin de garde. www.chateauducedre.com
The Prestige Vintage of Combel La Serre Estate nested on a small hillside. A Malbec wine that has legs with aromas of ripe fruit. It lingers on the palate.
The Les Escures Vintage from Perri Estate. A very local and donw to earth wine produced in small plots, young, full bodied and well balanced. www.masdelperie.com
Madiran - Jurançon - Irouléguy
Henri Amestoy "farmer and cook" is the owner of the Ferme Gourmande in Osses. Henry is very attached to the combination of food with wine. www.restaurant-fermegourmande.com
All Irouléguy wines from Jean Louis Costes made at Ameztia estate. A small production very difficult to reserve from one year to another, the white goes beautifully with the cheese Ossau Irraty.
The vintage Haitza from Arretxea Estate. Irouléguy, a strong red wine, very fruity and deep, that needs a wine decanter and should be served with game or a roasted pigeon, caramelized and aromatized with pepper from Madagascar.
The red and rosé wines from the Estate Florence Mourguy in Ispoure, tannic and soft wines, perfect to accompany a Basque sausage served with panfried apples.
Le Blanc 2009 from Brana Estate is a marvel to be enjoyed with a crusted hake with chorizo and butter.