Château Feely, winner of a Gold Trophy at the first French Wine Tourism Awards and maker of award winning natural, organic and biodynamic wines is delighted to release Michelin star chef Vincent Lucas’ pairings for 2019.  You can book this unique gourmet food and wine experience at Chateau Feely everyday except Sunday.

Caro Feely, passionate about food and wine pairing, and Vincent Lucas, passionate about innovative and creative cuisine, began working on a pairing collaboration in 2017. The 2019 experience offers new flavours, a vegetarian option and delightful sweetness to finish with Bovetti organic chocolates paired with Feely wine.

The experience starts with a visit of Feely organic, biodynamic vineyard followed by tasting 4 Feely natural wines and 4 taster pairings created by Vincent Lucas.

Exciting food and wine pairings for 2019

The pairings for 2019:
• Feely Sincerité, a zesty pure sauvignon blanc grown on limestone with fresh citrus flavours and minerality is paired with peas, lemon, fennel, creamy cauliflower and roasted almonds.
• Feely Générosité, a dry barrel aged sémillon with notes of vanilla, apple pie and apricot compote is paired with a savoury ‘riz au lait’ infused with radish, beet shoots and grilled buckwheat.
• Feely Résonance, a pure merlot aged in stainless steel with a touch of smoke and minerality from flint and limestone is paired with a fluffy quinoa biscuit (savoury cake) with leeks, black olives and parsley served with local smoked duck (or with olive tapenade for vegetarians).
• Feely Grâce, a merlot cabernet sauvignon blend 100% barrel aged with a shortbread pie with mashed zucchini and prunes, sweet spices and a coconut-crusted cocoa crust.

Guests continue the pairing voyage with 3 Bovetti organic chocolates also produced in the Périgord and 3 Feely wines followed by a finale of organic coffee or tea or fresh mint from the Feely potager.

The pairings are adjusted to suit vegetarians on request.

The Gourmet pairing experience is 40 euro per person and is available Monday to Saturday 16h30 to 18h30 (earlier also possible by request and depending on availability) by reservation at least 24 hours in advance.

Feely organic, biodynamic and natural wines are sold to gastronomic restaurants in Ireland and Holland and served in several Michelin starred restaurants in the Dordogne, South West France, where the vineyard is located.

The visit complements the wide variety of wine experiences from one hour to five days offered by Chateau Feely including certified Wine Spirit Education Trust courses via the Feely’s sister site French Wine Adventures.

The Feelys share their passion for wine and for organic and biodynamic farming with food and wine experiences, accommodation, wine tours, wine school and multi-day walking tours in South West France. Books signed by the author, gift vouchers for the vine share, accommodation, tours and organic, biodynamic and natural wines.

ABOUT CHATEAU FEELY

Sean and Caro Feely moved from Dublin city to pursue their dream of organic wine farming in France in 2005. They make award winning certified organic and biodynamic wine (www.chateaufeely.com ); offer luxury ecological accommodation, a wine school and multi day wine tours including vineyard walking tours. Caro Feely’s books about the couple’s experience in France include: Grape Expectations, Saving our Skins and Glass Half Full. She has also written Wine, the essential Guide. The Chateau Feely® blog explores the theme of why choose organic wine, food and wine pairing and wine.

ABOUT VINCENT LUCAS

Originally from Nice, Vincent Lucas is a chef whose dream is to give meaning to his life and not just his passion. He pushes the limits with an imaginative and exciting cuisine with a deep respect for French tradition, terroir and the seasons. Vincent Lucas is Michelin starred chef at the restaurant and chambre d’hôte ‘Etincelles’ (http://www.gentilhommiere-etincelles.com/en) created with his wife Anne in Sainte-Sabine Born in the Dordogne. This creative and highly regarded chef likes to surprise with unexpected sweet-sour and earth-sea combinations as can be discovered in his cookery book Ma Cuisine du Périgord.