Food in Provence (and elsewhere)

The Gastronomicom wine course curriculum includes a couple of trips to vineyards and our first is to Domaine Castigno in Assignan, part of the Saint-Chinian AOP region. It’s owned by a Belgian self-made gazillionaire who—as the aerial view of the cave suggests—has clearly invested heavily not just in the domaine itself but also in the local village.

Their concrete vats also reflect the money invested; they are coloured to match the local houses. As well as these, though, there are also wooden and steel vats as well as amphorae for producing orange wine.

The domaine has some parcels with vines planted in the early 1900’s that are too closely set to be worked with tractors so they have a pair of hefty horses to work these, something fitting in well with the bio- and biodynamic approach. The latter also extends to a background of quiet classical music for the wine in barrels—and Austrian foudres for white wine.

The domaine aims to produce wines that are less tannic than is usual for Saint-Chinian and those we taste—including an orange wine—are generally appreciated. We aren’t taking proper notes during the tasting, fortunately, as without the scent sample bottles for comparison I find it hard to identify individual aromas.

Following the tasting we share a couple of bottles with a superb cheese and charcuterie board provided by our sommelier. Then back to the residence for a nap and a goûter. As promised by our pastry chef, the chocolate cake has kept well (and the chocolate drops haven´t all sunk to the bottom).

PS: a conversation in the car on the way reminds me that a certain erudite ex-librarian wasn´t satisfied by my explanation of “Qs” as “to taste” or “as needed”. The abbreviation is for the latin “quantum satis” meaning “the amount which is needed”, a formal term in the food and drug industries, apparently.