France: South West France

Valleys of the Tarn and Lot

The wines of Cahors, Gaillac, Fronton and beyond
By Paul Strang

This Guide was last updated on 28 July 2011
To explore this Wine Travel Guide, select from the menu on the left


Food specialities

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.

COPYRIGHT AND DISCLAIMER
This information is provided free of charge, however it is strictly the copyright of Wine Travel Guides and its contributors. We try to do our best in keeping our guides and information up-to-date and accurate, but if you notice any mistakes, please contact us. Note that we take no responsibility for any inaccuracies. Thanks for your respect and understanding. For full details see our Terms and Conditions.