with the Gaillac winemakers
Gaillac wines are just like their makers and the landscape that produces them: honest, generous, joyous – and varied. The diversity of soil types, the history and tradition of the grape varieties, and the winemaking methods used in the area allow winemakers to offer a wide choice of products that are suitable for every occasion and work well as accompaniments to lots of different dishes.
AOP Gaillac Rouge
Where our reds are concerned, it’s all about indulgence. Primarily made from Braucol, Duras, Syrah and Prunelard grapes, Gaillac reds are nicely balanced, distinctive wines, with rounded tannins that retain a lovely aromatic freshness with hints of red berries, pepper and liquorice. They are perfect to drink with local specialities such as cassoulet, duck, and game. But their fresh notes and roundness mean they also work well with other foods like pork and lamb chops, poultry, casseroles and another local delicacy – aligot. And if you try it with a tagine, then you’ll really taste the subtle Mediterranean influence.
AOP Gaillac Rosé
Our rosé wines are for the most part made using a direct-press method, with the juice gathered straight from the presses. Contrary to what some people might believe, rosé wine isn’t a mixture of red and white wines, nor does it come from pink grapes! The grapes used for rosé wines are often black grapes with white flesh, and it’s the fact that they aren’t macerated (the process where the skin, the flesh and the pips of the grapes are steeped together to bring out the flavours and tannins) that gives them their bright, light colour. Duras, Syrah and Braucol are the grape varieties that are mainly used for rosés. The wines are delicate, fine and fruity and you’ll get hints of boiled sweets, spices and red berries. While they’re mostly drunk as aperitif wines, they also work really well alongside pork chops, white meats and charcuterie. And they’re the perfect accompaniment to tapas
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AOP Gaillac Blanc Sec and Gaillac Blanc Sec « Premières Côtes de Gaillac »
Primarily produced from Mauzac, Loin de L’Oeil and Muscadelle grapes, and occasionally with the Ondenc variety, Gaillac white wines are intensely fruity, with subtle aromas of apples, pears and white flowers. They go together perfectly with fish and cooked shellfish, like monkfish, scallops and king prawns. They also work well with certain cheeses, like a local goats cheese or a beaufort, and are excellent with roast chicken.
AOP Gaillac Blanc Sec Perlé
Using a grape must (the freshly crushed juice containing skins, seeds and stems of the fruit) of predominantly Mauzac, Loin de L’Oeil and Muscadelle grapes, a second fermentation process is set off to produce the fine bubbles in ‘perlé’ wine, with the process being stopped before the wine is bottled. Perlé wine has notes of apple and citrus fruits, and with its elegant freshness it’s ideal either as an aperitif or with seafood.
AOP Gaillac Doux
This wine comes from special selections of Mauzac, Loin de L’Oeil and Muscadelle grapes that are harvested only after the fruits have matured on the vines. The winemaking process is conducted at low temperatures to conserve all the flavours. It’s an extremely smooth wine with an intense aroma of pear, candied fruit, baked apple and quince.
AOP Gaillac « vendanges tardives »
These ‘late harvest’ wines are rarer and more exclusive. They’re produced from the best vineyards producing Loin d’Oeil and Ondenc grapes (the historical varieties that are most closely identified with the appellation), and the grapes are picked by hand later than the usual harvest. This encourages a natural drying of the grape and the ‘noble rot’ that concentrates the sugar and flavours. The result is a smooth, sweet wine that’s complex and packs a punch, with aromas of quince, honey, dried figs and exotic fruits. The wine is delicious as an aperitif and is the perfect partner for foie gras and most desserts.
AOP Gaillac « méthode ancestrale »
This is the traditional method for creating a sparkling wine, where the fermentation process is finished in the bottle, allowing natural bubbles to form. Gaillac « méthode ancestrale » wines are made from the Mauzac grape. They are elegant wines with a green apple or white flower aroma that’s accentuated by the fine bubbles. Perfect for big celebrations, aperitifs and desserts.
Primeur rouge et blanc
The red primeur wines are made from Gamay grapes and are produced using a carbonic maceration technique. This technique produces a wine that’s fruity with low tannins and which is ready to drink without ageing, so is associated with ‘nouveau’ wines. White primeurs are delicate and lively with the aroma of citrus and white flowers.
Wine tasting
Wine tastings with the Gaillac winemakers
The Gaillac Vineyards
5 facts about the Gaillac vineyards
The “Pass Vigneron” & “Pass Brasseur” partners
