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A Sweet and Juicy Gastronomic Delight

We are excited to introduce you to our latest addition, the Côtes de Gascogne Moelleux 'Frisson d'Automne'. This gastronomic wine is produced on expansive vineyards spanning over 102 hectares, where the vines thrive on the rich clay soil of Gascony, atop a foundation of white limestone. The state-of-the-art 1500 m² winery is located right in the heart of the vineyards and is fully controlled by the latest technology. This allows the winemaker to maintain a constant temperature below 6 degrees, preventing oxidation and preserving the wine's bouquet with minimal use of sulfites.

Dessert wine Côtes de Gascogne Moelleux 'Frisson d'Automne' wijnhuis west overtoom 424

Harvesting and Winemaking

The grapes for this wine are harvested in early November, when they have already reached a concentration of 30% juice. After the harvest, the grapes undergo a cold skin maceration process to promote the natural extraction of aromas. The result is a wine with a refreshing nose, where notes of green apple, lime, minerals, and a touch of sweet ripe white fruit, such as pear and yellow apple, come together in a delightful harmony.

With its refreshingly sweet and juicy character, it is perfect as an accompaniment to foie gras, herbed cheeses, or as a delightful dessert wine.

Commitment to Sustainability

In 2017, the winery took a significant step by obtaining the Haute Valeur Environnementale (HVE) level 3 certification. This prestigious environmental certification is awarded to farms that distinguish themselves through their exceptional and respectful approach to all environmental aspects. This includes increasing biodiversity, using biocontrol methods, natural fertilizers, and water management, among other practices.

Level 3 reflects a level of excellence in the environmental performance of the agricultural business; the specifications are very strict and are periodically checked by an independent certification department approved by the French Ministry of Agriculture. This daily commitment is also reflected in the production of 'clean' vintages, free of residues. Each year, the wines from different vintages undergo residue analyses of plant protection products, carried out by an accredited testing laboratory.

Our favorite wine-food pairing with the Côtes de Gascogne Moelleux 'Frisson d'Automne'? We recently had the pleasure of enjoying this wine with...

Discover the Côtes de Gascogne Moelleux 'Frisson d'Automne'

Immerse yourself in the beauty of nature and indulge in the refreshing and captivating Côtes de Gascogne Moelleux 'Frisson d'Automne'. This wine is a true celebration of the region's terroir and the winery's commitment to sustainable practices. Whether enjoyed as an aperitif, paired with your favorite dishes, or savored with a delightful dessert, this wine is sure to enchant your senses and leave a lasting impression.

Dessert wine Côtes de Gascogne Moelleux 'Frisson d'Automne' wijnhuis west overtoom 424

Pairing Suggestions

The Côtes de Gascogne Moelleux 'Frisson d'Automne' is an excellent companion to goat cheese, fresh salads, foie gras, poultry, and herbed cheeses, or simply as a dessert wine. The combination of the fresh sweetness and the juicy flavors makes this wine a perfect addition to your meal. Our favorite wine-food pairing with the Côtes de Gascogne Moelleux 'Frisson d'Automne'? We recently had the pleasure of enjoying this wine with a delightful goat cheese tompouce. What a fantastic match! Curious about the recipe? Read on below..

recipe for a delicious and easy to make appetizer with goat cheese

The Côtes de Gascogne Moelleux

This combination of savory, sweet and fresh flavors is super tasty. The goat cheese mousse and caramelized onion have heavier flavors and therefore combine well with the fresh taste of the grapes, apple and chives. A great dish to serve as a starter.

Ingredients (for 4 tompouces)

4 slices of puff pastry

200 grams of goat cheese

150 ml crème fraîche

1 tsp lemon zest

6 shallots

30 grams unsalted butter

2 tbsp dark brown caster sugar

1 tbsp olive oil

1 tbsp balsamic vinegar

1 green apple

handful of red grapes

handful of walnuts


How to start?

1. Start by making the caramelized onion. Cut the shallots into half rings and place in a pan with the butter and olive oil. Heat over medium heat. Continue stirring the pan until the onion is soft and caramelized. Then add the sugar and salt and stir until the sugar has dissolved. Finally, stir the balsamic vinegar through the shallots and let cool.

2. Preheat the oven to 180 degrees. Line a baking tray with baking paper. If you use frozen puff pastry then cut it to size while it is still frozen. Then place on the baking paper. I make 2 tompouces (so cut 4 slices) at the same time. Place a sheet of baking paper and a baking tray on top of the puff pastry, so that the tompouce remains nice and flat. Bake for 25 minutes Repeat this step again so that you have enough for 4 tompouces.

3. For the goat cheese mousse, mix the goat cheese, crème fraîche and lemon zest with a hand blender until a firm smooth mixture. Season with some extra lemon zest and/or a pinch of salt if necessary. Place in a piping bag and store in the refrigerator.

4. Roast the crushed walnuts in a pan.

5. When everything has cooled down you can start making the tompouce. Pipe dollops of goat cheese mousse onto the puff pastry. Cut the onion into smaller pieces, chop the walnuts finely and divide both over the mousse. Cut the grapes into slices, chop the chives finely and cut the apple into strips just before serving. Divide this over the tompouce. Pipe a small dollop of goat cheese mousse onto the plate and place the first layer on top so that the tompouce does not slide off the plate. Finally, carefully place the top layer on the tompouce.

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