A VERY DIVERSE RANGE OF WINES
One of the oldest wine producing regions in France, Gaillac is located in the heart of the Southwest.
Its wines, the dynamism of its producers, and welcoming attitude are a quintessential manifestation of the spirit of the region: the “Southwestitude”.
Duras N, Fer Servadou N (Braucol), Prunelard N, Shiraz N (make up at least 70%, with at least 2 of 4 used in the blend).
Other grape varieties are Cabernet Franc N, Cabernet Sauvignon N, Gamay N, and Merlot N. Red wines likely to benefit from the mention “primeur” are only made from Gamay grapes.
Len de L’El B (Loin de l’Oeil), Mauzac B et Rs, Muscadelle B (50% minimum of all combined); still white and white sparkling wines.
Other grape varieties are Ondenc B et Sauvignon B.
The sparkling wines likely to benefit from the mention “ancestral method” are elaborated with Mauzac B and Mauzac Rose Rs.
The wines likely to benefit from the mention “late harvest” come from the following grape varieties: Len de l’El (Loin de l’Oeil) and Ondenc B; accessory grape varieties: Mauzac B and Rs, Muscadelle B.
Very distinctive red wines with aromas of red fruits (raspberry, blackcurrant) and spices. Aging capacity varies between 3 and 8 years depending on the quality of the vintages. The wines for aging have aromas of black fruits, pepper and licorice.
Food and wine pairing:
As an accompaniment to pan-fried or roasted red meats. Recommended serving temperature: 16 ° C.
Gamay “primeur”: supple and aromatic red wine wines, with very marked amyl and red fruit notes. A fruity and light palate, well rounded.
Delicate, light and fruity rosé wines, with amylic fragrances, spices, flowers and red fruits.
Food and wine pairing:
Very good for summer aperitifs, served at 8 ° C.
Racy and very distinctive dry white wines. Combining freshness and elegance with fruity aromas (pear and green apple) and citrus.
Food and wine pairing:
Excellent aperitif wines, but also on starters, fish and seafood. White wines aged in barrels will also go well with cooked pasta cheeses (Comté, Beaufort).
Pearl wine: lively in the mouth, slightly sparkling. Subtle and delicate with natural aromas of white fruits, very expressive.
Food and wine pairing:
Excellent aperitif wines, but also great with seafood.
White “primeur”: made from Muscadelle, Loin de l’Oeil and Sauvignon Blanc grape varieties. Aromatic, fine and lively. To drink the year of production.
Food and wine pairing:
Pair wonderfully with oysters.
Sweet white wines: notes of ripe apples, pears and exotic fruits.
Food and wine pairing:
As an aperitif or with desserts and cheeses.
Late harvest white wines: made mainly from Loin de l’Oeil and Ondenc grape varieties. Aromas of quince, dried fig, honey and fruit jam.
Food and wine pairing:
En apéritif, sur les fromages à pâte persillée (Roquefort) ou sur le foie gras.
Ancestral method: sparkling wines made from Mauzac according to an ancestral and 100% natural vinification process. The fermentation begins in the vat and ends in the bottle, which allows natural bubbles to form. Sparkling wines with elegant aromas revealed by the liveliness of fine bubbles.
Food and wine pairing:
Bruts are ideal as an aperitif. Semi-dry and the sweet will accompany desserts divinely.
MORE ABOUT GALLIC WINES
1938: Appellation d’Origine Contrôlée (AOC-AOP*) – Gaillac white wines
1970: Appellation d’Origine Contrôlée (AOC-AOP*) – Gaillac red wines
Location: Tarn department
Production area: 3 200 ha (7 907 acres)
Harvest: 147 500 hl (14 750 000 litres): 60% red, 10% rosé, 30% white
Terroir: The vineyard of Gaillac stretches on both banks of the Tarn river, and northwards to the medieval city of Cordes. There are 4 terroirs:
- the terraces on the left bank (pebbles, sand, gravel) which offer powerful and well-structured red wines.
- the slopes of the right bank (clay-limestone soils) offer supple and elegant white wines and well-integrated tannins for the reds. These “premières côtes” constitute the cradle of the appellation.
- the Cordes plateau (active limestone), which offers harmonious white wines with rich and floral aromas, and balanced and lively reds.
- the Cuna zone is situated on acid schists resting on gravel clays. Essentially dedicated to the production of Gamay used in “Gaillac Primeur”.
Climate: A special microclimate, halfway between the influences of the Atlantic and the Mediterranean, with an autan wind, reputed beneficial for vines, and low rainfall from May to October.
* Created by the EU in 1992, the AOP label (Appellation d’Origine Protégée) designates products that have been produced, processed and developed in a specific geographical area, using the recognized know-how of local producers and ingredients from that region. The English equivalent is PDO (Protected Designation of Origin).
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