The wines of Cahors, Gaillac, Fronton and beyond
By Paul Strang
This Guide was last updated on 28 July 2011
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Tarte Agenaise: fruit tart made using local prunes can be enjoyed with a glass of Gaillac Doux.
Cassoulet: a rich stew of white beans and meat - usually pork, lamb, confit du canard (preserved duck) and Toulouse sausage. A red Fronton is the traditional local match.
Périgord Truffle: this delicacy can often be enjoyed in a no frills omelette and is best served with a light red or an off-dry white.
Foie gras of goose or duck: the classic combination when served as a cold starter or an aperitif is foie gras and a glass of sweet white wine such as a sweet Gaillac. A fruity red such as a young Gaillac or a Coteaux du Quercy accompanies pan-fried foie gras well.
Confit de canard: duck which has been cooked slowly and then preserved in its own fat. Usually served simply grilled with vegetables this dish needs a red with good fruit and structure such as a red Gaillac, a Cahors or a Coteaux du Quercy.
Rocamadour cheese: goats' cheese combines nicely with a red Fronton, or if served simply with a salad or part of a picnic lunch a dry white Gaillac is a good match.
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