Every country and every culture has traditional icons with which it is intrinsically linked.
Think France – think Eifel Tower, scenic mountains, cycling, food and wine.
And each region of France has its own style of food and is associated with a varietal or wine.
For example
Champagne
The distinctive soil type— being a predominantly chalky area with a thin layer of topsoil provides perfect drainage for the vines and also an excellent base which reflects the heat of the sun to help ripen the grapes.
The principal grapes grown in the region are Pinot Noir, Chardonnay and Pinot Meuniere. Pinot Noir is the most widely planted grape in the Aube region and grows very well in Montagne de Reims. Pinot Meuniere is the dominant grape in the Vallée de la Marne region. The Côte des Blancs is dedicated almost exclusively to Chardonnay. It is said the consumption of Champagne should not be spoiled by food however if you must then oysters, caviar, foie gras, or smoked salmon will make a good match.
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| Coq au Champagne |
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| Medaillons de chevreuil a la sauce cameline |
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| Oeufs Bourrés |
Typical venison dishes include, medaillons de chevreuil aux baies rouges, venison steaks with redcurrants, and wild boar, civet de sanglier, which are prepared as roasts or casseroles or in a stew of bacon, smoked ham, sausage, cabbage etc, potée champenoise. Rich pâtés and terrines pork, rabbit and other game flavoured with juniper berries are regional specialities. Dishes of Flemish origin traditionally contain ingredients such as beer, chicory, prunes and raisins. Carbonnade de boeuf is a typical classic dish, where the beef is slowly braised in onions and beer.
As the region's has a relatively cool climate, the vegetables that accompany the main meal tend to be potato, cabbage, beets and watercress. While leeks appear in flamiche, Flemish leek pie, a simple dish of leeks cooked with cream and eggs in a pastry crust.
Gaufres, Belgian waffles are common. These rich and delicious waffles are consumed with cream and sugar and sometimes with raffolait, milk jam made by boiling milk and sugar.
Rhone - A Region of two halves
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| Châteauneuf du Pape |
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| Cornas |
Streching 200 km from Vienne in the north and extends on both banks of the Rhone river to Avignon in the south, and from the foothills of the Massif Central in the west to the fore-slopes of the Vaucluse and Luberon mountains east of the town of Orange. 171 communes in the six French departments are concerned with production from the 83,839 hectares of vineyard. The average yield is 54 hectolitres per hectare. All wines must have a minimum alcohol content of 11%. The average annual production of around 3.3 million hectolitres, 419 million bottles , produced by 6,000 concerns including 5,300 growers, 875 private producers, 70 co-operative wineries, and 20 merchant/producers and blenders, making it the second largest single appellation regions in the world.
Over 75% of Côtes du Rhône wines are red with the range of grape varieties grown is very much influenced by the terroir with climatic conditions as well as the soil types have influenced the grape varieties cultivated.
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| Costières de Nimes |
Each different variety lends its own character, and a blend of several grape varieties will result in well-balanced, finely tuned wines. In the north Grenache is dominate, however Syrah must be used for certain appellation wines with Carignan for red wine making put the rest of the red wines. Côtes du Rhône is the home of Viognier, a white grape used to largely in the north. Clairette is the dominate white wine grape followed by Ugni Blanc and Grenache Blanc.
North of Côtes du Rhône from Vienne to Valence are the Côte Rôtie, Condrieu - Château Grillet, Hermitage, Crozes Hermitage, and Cornas. Here the vines are cultivated on very steep slopes making the harvest extremely arduous with grapes hand-picked. The northern Rhône is characterized by a continental climate with harsh winters but warm summers. Its climate is influenced by the mistral wind, which brings colder air from the Massif Central. Northern Rhône is therefore less warm than southern Rhône. The soil in the north tends to be granite with a mixture of shingle with clay and layered stones on the hillsides.
Southern Half
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| Côte Rôtie |
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| Gigondas |
In the south of the Côtes du Rhône from Montélimar to Avignon are the Gigondas, Châteauneuf du Pape, and Côtes du Ventoux with 123 communes. The majority of these vineyards are on the eastern side of the Rhône between the river bank near the town of Orange, and the Vaucluse-Luberon chain of mountains. Here the soils tend to be limestone with the Limestone-clay soils producing full-bodied wines, which are heavy, dense in colour with a powerful bouquet. While the dry, stony soils produce more refined wines, renowned for their elegance, finesse and fruit content. The southern Rhône sub-region has a more Mediterranean climate with milder winters and hot summers. Drought can be a problem in the area, but limited irrigation is permitted. The differing terroirs, together with the rugged landscape which partly protects the valleys from the Mistral, produce microclimates which give rise to a wide diversity of wines.
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| la Salade Lyonnaise (Poached Egg and Bacon Salad) |
Côtes du Rhône and Beaujolais wines are a permanent feature of the restaurant table.
Rhone Valley is the home of fine gastronomy and for food lovers, represents heaven.
This is a region noted for its gastronomy and there is a very happy marriage between the cuisine and the produce of the vineyards.
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| Figues pralines aux anis et avec chevre (Praline-dressed roasted figs with goat cheese) |
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| la Salade Lyonnaise |
Quenelles de brochet (pike dumplings) are usually served with sauce Nantua (a creamy crayfish sauce) is on one of the best known Rhone dishes and are light and savoury. Chicken quenelles are also served. You can follow this with a Lyonnaise salad which includes chicken livers and lamb shanks. Meat lovers will enjoy game such as mousse de pigeon, (pigeon terrine), or tablier de sapeur (literally, fireman's apron - a beef tripe cut in pieces, breaded, grilled and served with garlic butter) or Chevreau a l'Ail et Herbes Sauvages (Baby Goat with Garlic and Wild Herbs) or Grillades de boeuf a la moelle (grilled steak with bone marrow)
Rhone's favourite cheese is Saint Marcellin, a soft white goat's cheese, great with rcoter de Rhone wines. Or indulge in superb regional chesses such as Beaufort, Tomme de Savoie, Reblochon, Chevrotin des Alpes, and Dauphinois.
Provence
In Provence the first traces of vineyards date from Greeks round 600 BC and the Romans cultivated vines and enjoyed the wines of the region.
Nestled in a long valley between the Ventoux Mountains and the Luberon Mountains are the appellations area of The Cotes- Ventoux and The Cotes du Luberon. They share the calcareous soils of the Vaucluse, along with the hot and dry Mediterranean climate are very conducive to producing pleasant, smooth wines.
The following wine characteristics applyThe Cotes-du-Ventoux appellation
Area: covers 7801 hectares from Puymeras to Apt.
Production: red wines 80%, roses wines 17%, white wines 3%
Characteristics:
Reds—very exuberant with aromas of red fruit and spices evolving towards truffle, resin and leather.
Roses—very floral with rosebuds along with fruiter notes of cherry and raspberry.
The Cotes du Luberon appellation
Area: Covers 4181 hectares all within the Luberon Regional National Park
Production: red wines 67%, roses wines 20%, white wines 13%.
Characteristics:
Reds—brilliant colour ranging from purple to ruby with notes of red fruit and are full-bodied.
Roses—a beautiful cherry colour and rank among the great Provencal wines.White—very pale with floral tones.
Principal red grapes
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| Crèmes de Lavande(Lavender Creams) |
Black Grenache: This type of vine brings to the wines of Luberon its alcohol, its flavours fine and its not very acid mouth. It accounts for approximately 40% of area in red.
Syrah: The syrah brings its colour, its structure acid and tannic and of the powerful flavours, it is the ideal complement of the Grenache. It accounts for approximately 30% of area and its surface grows regularly each year.
These two type of vines, Grenache and syrah, account for approximately 80% of the assemblies of red.
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| Lapin Provencal (Provencal Rabbit) |
Carignan: This type of vine, to vocation of assembly does not give a frame to the wine, its surface is reduced, it does not account for any more but 20% of area.
Principal white grapes
White Ugni: Traditional type of vine of name, it accounts for 57% of the white type of vine surfaces. It decrease nevertheless regularly with the aromatic type of vine profit.
White Grenache: In assembly, the white grenache brings roundness, alcohol and flavours. It covers approximately 20% of the surfaces.
Vermentino (Rolle): Associated the white grenache, it makes it possible to work out wines full, fatty, with the citrus fruits flavours and long in mouth. It covers already nearly 8% of the area of white grapes.
Pale white: They are certainly one oldest type of vines known in Provence. On dry, hot and stony grounds, it gives wines rich in alcohol with fine and complex floral flavours.
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| Friture de Nonats |
Bourboulenc: Under favourable conditions (early and hot zones, dry and well drained grounds) the bourboulenc gives fresh and aromatic wines, of floral nature
Moving to food and Provence is the place for fresh tomatoes, aubergines, zucchinis, peppers, onions and garlic plus a big bunch of Herbs de Provence for Ratatouille.
Most towns will have a Chocolatier producing glorious products on premise.
Languedoc has a very long history and colourful history with grapes and wine and is where the Greeks planted there first vines in France. It was 500 years B.C. and a long time before the Romans, although they dramatically improved the wine making process themselves.
The Languedoc has gone through tremendous changes in the last 25 years from being the region that produced vast qualities of cheap to wines to one that produces huge qualities of high quality wine. This transformation has been largely due to the introduction of the Vin de Pays classification in 1979. This has led to extensive replanting on more suitable sites, a real reduction in permitted yields and crucially reducing the dependence of red wines on the difficult Carignan grape required in Appellent classification wines. This has enabled producers to not only focus on new grape varieties such as Cabernet Sauvignon, merlot, Cabernet Franc or Viognier, but to also adapt New World wine-making technology and equipment. Vin de pays wines give the customers what they wanted - namely, clearly labelled international varietals like Chardonnay and Cabernet Sauvignon. Modern Languedoc vineyards focus on less production, more quality, more grape varieties and more new techniques. Today, Languedoc is one of the most look-after wine regions in the world.
Facts - Grape Growing & Wine-Making in the Languedoc
Size of the vineyards: 160,000 hectares (400,000 acres) including 70,000 hectares (173,000 acres) in AOC
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| Syrah |
Vineyards: 50,000 vine growers working with 400 co-ops (70% of the regional production) 2,800 private wineries
Weather: Mediterranean (mild winter and hot summer)
Red Grapes in Languedoc:
Grenache: The grape of the South, Grenache loves sun and heat producing wines that have aromas of red fruit, lavender and thyme. Makes powerful Rose, often blended with Syrah to give big reds, and essential in excellent sweet wines.
Syrah: Another grape that thrives in the sunny warm conditions and produces wines with aromas of blueberries, spicy and often coffee tones. A great blending wine with Grenache and Carignan.
Merlot, Cabernet Sauvignon, Cabernet Franc: The typical Bordeaux blend varieties, Merlot, Cabernet Sauvignon and Cabernet Franc, can be found in the Languedoc as excellent single variety wines as well as blends. Carignan
Cinsault
Mourvèdre
White Grapes in Languedoc:
Picpoul: The grape of the famous A.O.C Picpoul de Pinet, a dry white wine to be enjoyed with shellfish.
Viognier. Only 50 years back this grape was limited to two vineyards but today it is proving to be a white grape that in the Languedoc produces a fine wine with tropical fruit flavours and excellent body.
Rolle: Also known as by the Italian name of Vermentino, Rolle produces a wine with good acid balance and body, fruity with notes of tropical mango and lemon. A wine of growing popularity and excellent with fish and seafood.
Grenache blanc
Chardonnay
ClairetteRoussane
Marsanne
Ugni Blanc
Bourboulenc
Production: Over 2 billion bottles less than 25% in AOC, 50% vin de pays, over 25% vin de table
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| Viognier |
Types of Wine: A range of wines with quality and variety to please the palate of any wine drinker. Wonderful deep intense Red wines blended for a range of grapes, fruity, fresh Rose wines, citrus lively whites, plus quality sweet white wines, fortified blends in red and white.
79% red; 12% white; 9% rose
Food and cuisine in the Languedoc goes hand in hand with superb wine. With excellent food and the excellence of French cooking is world wide renowned.
The exceptional choice of Languedoc dishes is beyond belief, from the traditional “bouillabaisse” fish stew, to the huge range of Mediterranean fish, meat, poultry and vegetables available in local markets.
In the land of Languedoc the goose reigns supreme. Where their neighbours use olive oil, the Languedocians use goose fat.
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| Cassoulet Languedocian (Sausage & Pork Casserole) |
The extensive range of Languedoc wines means that each food speciality can be perfectly matched with a wine from the region. There are many wines, fruit and vegetables from this sun-drenched part of southern France that are organically produced and well known dishes in the area are: langouste à la sétoise, la morue, l’anchoïade, tians de legumes, gigot à l’ail, civet de lapin et lièvre and many more.
Cheeses, wines, honey and fruit complement the rural and coastal specialities. Sampling the cuisine of Languedoc-Roussillon is still one of the best ways to really discover the region.
The produce of the Languedoc comes from farms, vineyards and livestock breeding centres that are dedicated to preserving the ‘real’ taste of Languedoc Roussillon.
The recipes are based on olive oil, garlic and basil, this cuisine is typically flavoured with herbs of the Provencal garrigue (scrubland) such as thyme, rosemary, bay, savory…
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| Gateau Moelleux aux Peche |
Fresh fish is caught daily in the local ports of Sète, Agde and Marseillan.
The Mediterranean “Soupe de Poisson” is made from rockfish, gurnards, mullets, sea eels and breams. Bouillabaisse originated as a simple Mediterranean fisherman’s soup and flavoured with the typical condiments of the region – olive oil, garlic, leeks, onions, tomatoes and herbs.
Armagnac
Armagnac lies in a vast area described as the Southwest, or Sud-Quest, wine region which is a collection of over 10 wine regions that stretch from central France all the way to the Spanish border.Gascony and the Armagnac wine region is one of the most unspoilt and beautiful regions of France, an area famed for its gastronomy, its delicious Armagnac and its mouthfilling country wines.
The Brandy
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| Armagnac |
Armagnac claims a longer history than Cognac, probably produced by the Moors in the 12th century, and certainly from the 15th century onwards. Isolated from efficient transport links, it remained very much a locally consumed product until the middle of the 18th century. Production contrasts significantly with the much more industrial methods employed in Cognac.
There remains a mood of experimentation in Armagnac: they freely use more fragrant grape varieties, along with a variety of distillation methods. It is slightly more rustic in style than Cognac, softer and rounder, with a fuller flavour on both nose and palate. Armagnacs have extraordinary intensity and finesse, allied with the capacity of ageing effortlessly for up to a century, and sometimes even longer.
Aragnac is produced in different styles determined by a number of factors. The selection of grapes both in respect of the variety and the quality, barrel selction, the cellar treatment and length of cellaring.
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| Eau de Vie blanche |
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| Floc de Gascogne |
Armagnac is usually between 4 and 40 years old, however at 15 to 25 years old it is considered to exhibit the largest range of character. classified similarly to Cognac by age.
Eau de Vie blanche: The Eau de Vie blanche ( a white spirit) that has not been barrel aged and is usually cut top 40% alcohol. Marketed as an alternative to Vodka for cocktails and mixed drinks. It can be served between courses of meal, (to refresh the palate) or with smoked salmon, foie gras or charcuteries.
Floc de Gascogne: Floc de Gascogne is made from grape juice and Armagnac (16% alc). The white or rosé fortified wine finds its place as an aperitif, with melon, foie gras, cheese or with a dessert.
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| Salmis de Palombe (Wild Dove with red wine sauce) |
Pousse Rapière: Pousse Rapière can be drunk as aperitif or cocktail, and is a mixture of sparkling wine and armagnac, somewhat inspired by the legend of the Three Musketeers.
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| Garbure (Pork, beans and vegetable soup stew) |
The cuisine tends to reflect the agricultural nature and the local economy of the region with cereals, cattle, ducks and geese. The later are reflected in the Gascony preserves, pâtés and foie gras. This is the land of the long slow lunch that may start with de foie gras and can often stretch over a number of courses to finish in the evening with chocolate desserts, coffee and Armagnac.
The region’s signature dish must be the Garbure, a thick soup or stew. The old winter dish is a combination of cabbage, potatoes, beans, vegetables, herbs, spices and meats such as duck, goose or pork, or a combination of all three. While every ones grandmother has a special recipe including what pot to use and the sequence of making however the main criteria is that when the ladle is pushed in it should remain upright! Pork sausages, saucisse de Toulouse, and ham, jambon de Bayonne, are to be enjoyed in Armagnac while expect that everything is cooked in goose fat. When it comes to local pasteries look out for the puff pastry delight of toutiere de Gascogne. And Armagnac goes with almost any dish!
Bordeaux
Situated in southwest France and located halfway between the North pole and the equator, the Bordeaux wine region stretches from the Atlantic Ocean along the Gironde Estuary and follows the Dordogne and Gironde rivers inland being over 200 kilometres. Presently 120,000 hectares are in vines making it the second biggest wine region in the world behind the Languedoc. 
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| Medoc |
Most of the grapes grown in the Bordeaux region are for red wine being Cabernet Sauvignon and Merlot along with some Cabernet Franc. Merlot is the most planted grape in Bordeaux, covering 50% of the wine region. Bordeaux white wine grapes make up less than 10% of vines and are Sauvignon Blanc and Sémillon, along with some Muscadelle.
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| Graves |
The Bordeaux wine region covers a vast area being presently 120,000 hectares in vines, making it the second biggest wine region in the world behind the Languedoc. And it is certainly one of the most popular wine producing regions with wines for all tastes. The diversity of its soils, its mix of climates and combinations of grape varieties results in Bordeaux produces a very varied range of wines including dry white, sweet and white, red, rosé, clairet and sparkling wines as well as Fine Bordeaux, a brandy made from distilled wine. This range means that almost anyone can find a perfect wine match.
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| Côtes |
The Gironde estuary, along with the Garonne and the Dordogne rivers, greatly influence the regional conditions and provide a maritime climate for the region.
The Bordeaux wine region which is famous for its red wines. Merlot (50%) and Cabernet Sauvignon (26%) are the most important grapes accounting for over 75% of the wine produced. While the white grapes only make up 20% of Bordeaux production, they reign supreme in the expensive sweet dessert wine market with the most expensive and prestigious wines in the world. Médoc wine region: Médoc - Haut Médoc - Margaux - Saint Estèphe - Pauillac - Saint Julien - Listrac - Moulis
The most famous of all the Bordeaux regions, the Medoc is situated on the left bank of the Gironde and between the coast and the town of Bordeaux that area has various soils and micro-climates being greatly influenced by the estuary and the ocean. The soil tends to be clay/sand/gravel however area like Margaux are dominated by white gravel brought down by the river. Predominately Cabernet Sauvignon , with lesser quantities of Merlot, Cabernet Franc and Malbec. Chaptalisation, the addition of sugar to the fermenting must, is permitted in the Medoc and often used in poorer year as in 2007
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| Rivers |
Graves wine region: Graves - Pessac Léognan - Sauternes - Barsac - Premières Côtes de Bordeaux.
Rivers wine region Bordeaux aoc/Bordeaux supérieur - Entre deux mers — Sainte-Foy Bordeaux
In the area from the south bank of the Dordogne and the north bank of the Garonne this area of largely river flats of clay/sand chalky soils that tend to compact making growing of good grapes difficult. The area produces quality white wines and acceptable reds. However Sainte-Foy reds are grown on chalky soils and tend to have an elegant style and good balance.
Côtes wine region:Saint Emilion - Côtes de Castillon - Côtes de Francs - Pomerol - Fronsac - Côtes de Bourg — Côtes de Bayle
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| fruits de mer |
Situated on the northern side of the Gironde estuary and the Dordogne river the area contains a range of terrior and climates. They range from river flats, up the hillsides to high plateaux. While much of the area is adjacent to the Cognac area, the grape varieties change to Bordeaux with Merlot being dominate plus Cabernet Sauvignon, while with whites Sauvignon Blanc reigns supreme with Semillon giving an additional fruity finish to the wines. Appellations at the eastern end, such as St. Emilion, Pomerol and Fronsac, produce exceptional red wines.
While Bordeaux wine is known worldwide, the question often asked is 'does the food match the quality of the wine?' The good news is - it does.
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| Entrecote a la Bordelaise Rib beef in red wine sauce |
With its Atlantic ocean coastline fish and shellfish abound, but Bordeaux is carnivore country and its most celebrated dish is entrecôte marchand de vin, also called entrecote a la bordelaise, a world known dish of rib steak cooked in a rich gravy made from Bordeaux wine, butter, shallots, herbs and bone marrow. Certainly a great match with a hearty Bordeaux red. And you are going to find excellent hams, tasty succulent lamb, terrines and pates that will surprise and desserts and cheeses that are in a class of their own.
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| Eclade (Mussels cooked on the beach |
When it comes to shellfish the region has outstanding mussels, oysters, shrimps, crabs, cockles, clams, whelks, scallops and a lot more. Try a plateau de fruits de mer, a plate of mixed cold shellfish or seafood, then move on to a merrine, a terrine of lobster, cod or scallops. You will find a huge range of fish including ray, cod, hake and eels.
But if it is beef you have come for then indulge in the region's signature dish, entrecôte marchand de vin, or if you want to try the best boeuf Bazadais, beef raised neart Bazas. Lamb lovers will enjoy agneau de Pauillac, meat from lambs raised on the salt marshes round Pauillac, and often served with truffles, or try mijote d'agneau aux mojettes, lamb cooked with white beans. Snails are popular and are often served in a casserole with wine, tomatoes and cognac. |
| Cannelés Bordelais |
Sweet treats include cannelés, caramelised brioche-style pastries, and the famous marrons glacés, candied chestnuts or noisettines du Medoc, roasted hazelnuts rolled in sugar.
Cannelés Bordelais ia a traditional Bordeaux specialty cake or pastry is the chewy, sweet canneles, which is really a caramelised brioche-like pastries - and somewhat difficult to make!
Bergerac
The Dordogne river is the reason that prolific vineyards are found in Bergerac. It gives this wide valley all the fertility of its alluvial soil, and softens its climate.
The area extends from the borders of the Bordeaux appellations of St. Emilion and St. Foy in the west along the Dordogne river valley with the biggest concentration round the market town of Bergerac, and continuing to Le-Buisson-de-Cadouin in the east, and Duras in the south. The right bank consists of a mainly of terraces composed of a mixture of sandy, stony and alluvial soils. The left bank rises in a series of hillsides with predominantly limestone soils.
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| Pecharmant |
Bergerac as a wine region has for ages lingered in the shadow of its neighbour, Bordeaux, and yet it has much to offer lovers of good wine. It has a similar “terrior” as Bordeaux hence they grow and use much the same grape varieties. The reds are made from merlot, Cabernet Sauvignon, Malbec and Cabernet Franc. While the dry whites use mainly Sauvignon Blanc, plus some Semillon and Muscadelle, and he famous semi-sweet and sweet dessert wines are from mainly Semillon plus Sauvignon Blanc, Muscadelle and some Chenin Blanc.
Modern Bergerac vineyards claim uncompromising attention to detail, perfect knowledge of their terroir and an innovative approach to wine-making combined with a special passion for every aspect of the process. All of this offers a guarantee of the quality of Bergerac wines.
Bergerac Facts
Size of the vineyards: 12,220 hectares
Production volume: 165,000 hectolitres
Vineyards:1240 winegrowers - 45% independent winegrowers, 55% cooperative winegrowers with 8 cooperative units including 2 cooperative organisations, 33% of production potential
Soil: Mainly limestone, Clayey limestone, sandstone and clay.
Weather: Bordeaux like, but milder with abundant sunshine and less Atlantic influence.
Bergerac Appellations
Through the differentiation of its terroirs and the wishes of its growers to advance the appellation’s requirements, the Bergerac wine region can now offer precise segmentation of its 13 appellations.
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| Saussignac |
The regional appellations: red Bergerac, dry Bergerac, white Côtes de Bergerac and Bergerac rosé, representing the heart of the market,
The terroir appellations: the dessert wines of Monbazillac and Saussignac, the great red wines of Côtes de Bergerac, Montravel and Pécharmant, Montravel and the great Bergeracs for the dry wines; and lastly, Côtes de Montravel, Haut-Montravel and Rosette for the sweet wines.
The Wines
Pecharmant (red wine)
A special blend of Merlot, Cabernet Sauvignon, Cabernet Franc and Malbec that reflect a unique terrior—elegant and age well.
Rosette (semi-sweet wines)
A straw-coloured blend of three grapes—Semillon, Sauvignon Blanc, and Muscadelle resulting in a rounded elegant wine.
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| Baked Trout with Crème Fraiche & Walnut Sauce |
Montravel (red, dry white, & semi-sweet wines)
Production is divided between the red grapes of Merlot, Cabernet Sauvignon, Cabernet Franc and Malbec; and the white grapes of Semillon, Sauvignon Blanc, and Muscadelle.
Bergerac (red, rose and dry white wines)
Fruity elegant red and rose wines from a blend of Merlot, Cabernet Sauvignon and Cabernet Franc. Dry white aromatic wines from Semillon, Sauvignon Blanc, and Muscadelle produced in a range from fruity to fuller rounded styles. Cote de Bergerac (red and semi-sweet wines)
Red wines are made from a traditional blend resulting in big powerful wines with good cellaring potential. While the semi-sweet whites from Semillon, Sauvignon Blanc, and Muscadelle, are best drunk young when full of fresh flavour.
Saussignac (red and semi-sweet wines)
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| Quiche Lorraine |
Reds from Merlot, Cabernet Sauvignon and Cabernet Franc produce an easy to drink pleasant style, but the claim to fame are the semi-sweet wines blended from Semillon, Sauvignon Blanc, Ondenc and Muscadelle and subjected to botrytis (noble rot) that gives an intense, complex taste.
Monbazillac (sweet wines)
Blended from Semillon, Sauvignon Blanc, and Muscadelle with only grapes effected by ‘noble rot’ these are elegant, powerful wines with a powerful bouqet of honey, accia and peach.When it comes to Food and Cuisine Central France/Perigord/Dordogne/Bergerac is an a geographical intersection that results in this region being a gastronomic centre in France. On one hand you have abundant supplies of beef and dairy products—cream and cheese; and on the other geese and ducks plus truffles with farmed trout thrown in for good measure. The result is that the region has become renown for rich dishes made with locally grown products.
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| le Formage Gateau (cheesecake) |
Bergerac brings together wonderful combination of wine and cuisine such the the sweet wines of Monbazillac and pate de foie gras (duck or goose liver pate) for the perfect start to any meal. Or combine semi-sweet wines of Saussignac with blue cheese or strawberries.
Look for Confit de Canard and Confit d’oie which are duck or goose joints cooked very slowly in their own fat. Also common are Ballotines (warm dishes of boned, stuffed, pressed poultry) and Galantines (the cold equivalents). Walnuts abound and walnut oil, Huile de Noix, is used in salads and seasonings—gives a delightful aroma to all cooking. Walnut cakes are popular  |
| Boudin Noir aux Pommes Deserne |
Pork is a favourite meat along with beef in Central France. With an abundance of corn pork has dropped in price and is readily available. Enchaud, pork roast in lard, where a pork roast is seasoned, allowed to rest for 48 hours then slowly cooked for 2 to 3 hours. After cooking the roast id covered in cooking fat, sealed and left for 6 to 8 weeks before eating!
The Bergerac red wines, such as Red Bergerac or Red Cote de Bergerac or Percharmant, are ideal matches for red meat, game, duck, cheese and chocolate desserts.
Cahors - the River Lot Valley
The Lot winds it’s 500 kilometre path through the limestone country of Quercy creating fertile valleys with alluvial soils and broken limestone hillsides. Atlantic, the Mediterranean, and the Pyrénées. It is a compact area that is 60 kms long by 30 kms wide and comprising of 4250 acres with 45 villages.
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| Malbec - the black wine of Cahors |
70% of the vineyards are concentrated along a narrow strip of land on each side of the Lot River between Cahors and Puy L'Eveque. Here the wines are powerful, full-bodied and very fruity. The balance of the vineyards are on the “causse” above Cahors, and tend to be a little less robust, but have distinctive finesse and elegance.All of the hillsides are predominantly limestone soils.
The traditional vineyard planting consists of:
Malbec (locally called Auxerrois or Cot Noir) 80% with a minimum of 70% in encepagement. And not exceeding 30% of the planting:
Merlot—about 15%, Tannat—about 5%Most of the oak-aged Cahors will be 100% Malbec.
Cahors wine has a bright, often deep red colour tending to be almost black in some vintages. Hence the term “Black wine of Cahors”. It is a tannic wine, very full in the mouth. With age it becomes more refined, velvety and attains some very distinguished aromas such as leather, chocolate, plums and tobacco. Blending with merlot has produced much more ready-to-drink wines.
The Cahors Facts
Name:Appellation Cahors Controlée
Location:Largely west of the city of Cahors on both banks of the Lot River
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| La figue et le Fromage de chèvre terrine |
Vineyards:472 grape growers
Places:Les Roques, Douelle, Vire sur Lot, Soturac, Prayssac.
Size of the vineyards:4,250 ha (10,400 acres)
Production volume:30 million bottles Red wine only
Soil: Various: Clayey-limestone, limestone, siliceous and chalky soils
Weather:Continential with very hot, long, dry summers and very cold, dry winters
The food of the Cahors is typical of Central France being hearty and generous and makes full use of the great variety of local produce farmed and grown here. Good soups, garlic, walnut oil, truffles, wild mushrooms and chestnuts and an abundance of vegetables form the basis of many dishes together with goose, duck and chicken fed on maize and corn, and lamb roasts and casseroles. French farmhouse cooking is a speciality of the Cahors region with the cuisine based on local tradition and local products.
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| Pastis du Quercy |
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| clafoutis aux cerises , luscious cherries baked in egg batter and served with cream. |
Local features include Foie Gras dishes such as Foie gras mi-cuit et confit de figue maison or Foie gras poélé or enjoy it in the regional speciality, Salade Quercynoise, a dish that embraces smoked duck breasts, goose livers and gizzards, with a foie gras sauce and crisp lettuce. Another is the local charcuterie in your mind and in your mouth - the air-dried sausages and hams. Enjoy Saucisson sec de chevreil , air-dried salami of venison. Goose confit appears in dishes such as Cassoulet au confit de canard et de saucisse de Toulouse . While beef stews such Daube de boeuf bring together aromas of beef, wine, herbs, pork and the fragrance of oranges. Chicken is an important feature of Cahors cooking with traditional dishes such as Poulet Chasseur and Coq au vin with that blend of chicken, herbs and wine.
Desserts include French batter styled dishes of clafoutis aux cerises , luscious cherries baked in egg batter and served with cream.
We acknowledge the source ofmuch of the above information, http://www.winetour-france.com/
