Summer Dining: Les Cadrans de Lassègue 2016 with Tomato and Goat Cheese Tart

It’s no secret that I love wine, food… and all things French. When I received, as a sample, a bottle of Les Cadrans de Lassègue 2016 ($30) located on the Côte de Saint- Émilion, I knew I’d be impressed. This light, fresh wine from Château Lassègue is the estate’s second label launched in 2008 and offers less oak influence than the estate’s flagship wine, Lassègue.

The 17^th century Château Lassègue is about 1.5 miles from Saint-Emilion. Its 60 acres of vineyards thrive thanks to a south/southwest exposure to the sun, magnificent soil composition and protection from chilly northern winds. Les Cadrans de Lassègue is named after the restored and fully functional sundials (les cadrans in French) on the property that were placed as an homage to the abundant sunshine on the estate.

 

Vigneron Pierre Seillan produces wines to demonstrate the diversity of the terroir. For more about Château Lassègue, the people and their extraordinary wines, please click here.

Flavors of Summer

It’s summer and the living is easy… especially with delicious food and wine.

When I consider a summer menu, an array of fresh vegetables from the garden, sweet fruit desserts and a cool white wine or slightly chilled red wine are prime ingredients. Apparently, Vigneron Nicolas Seillan and his wife Christina feel the same way. The couple chill many of their red wines in the refrigerator for about 20 minutes before serving.  “We drink our reds all summer long with dinner, on the patio or grilling out,” explained Christina.  “We especially love putting a slight chill on Les Cadrans as it accentuates the freshness of the flavors and makes it even more enjoyable on warm days when we have it as an aperitif or with one of our favorite summer meals such as a tomato and goat cheese tart.”

Inspired, I chose to pair a slightly chilled glass of Les Cadrans de Lassègue 2016 with Christina Seillan’s recipe for tomato and goat cheese tart. A snap to make, the recipe called for a circular puff pastry brushed with Dijon mustard over which tomato slices (remove seeds and pat dry) and rounds of goat cheese were placed. I seasoned all with Herbes de Provence and sea salt to taste, then baked the tart for 20 minutes in a 400-degree Fahrenheit oven. Et voila!

Les Cadrans de Lassègue 2016

The acid in the tomatoes, savory, pungent flavors of the creamy goat cheese, herbal notes and salt were mouthwatering and flavorful. Enjoyed with sips of Les Cadrans de Lassègue 2016, I felt as if I was in France again and dining under the stars…

Les Cadrans de Lassègue 2016 is a glorious expression of 90% Merlot and 10% Cabernet Franc from 40 to 50 year-old vines grown on clay and limestone soil. On the nose, I discovered intense aromas of blackberries, rich plums, crushed blueberries, black cherries, dried lavender, earth and wet moss. Lush, round flavors of herbs, blue and black fruit, green tea, oak and spice were lifted with bright acidity and soft tannins. A bonus? Its finish offered another beam of acidity and flavor. Aged for 10 months in 20% new French oak, this beautiful, refreshing wine can be enjoyed now or over the next several years.

Cheers! ~ Cindy

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