Entre-deux-Mers is a large wine-growing sub-region of the Bordeaux region in southwestern France. Its name literally translates as "between two seas", although the seas in question are actually rivers - the Garonne and the Dordogne, which form the southern and northern boundaries of the region respectively. The Entre-deux-Mers is home to a variety of appellations, producing wines in styles ranging from the Sweet botrytised whites of Cadillac, Loupiac and Sainte-Croix-du-Mont - all close to the northeast bank of the Garonne - to the Dry table wines of Sainte-Foy and Graves de Vayres, closer to the Dordogne. The region stretching along the Garonne from the group of sweet white wine appellations to the area east of the city of Bordeaux is the red wine appellation Côtes de Bordeaux - until 2009 called Premières Côtes de Bordeaux, a title now reserved for sweet whites.
The appellations in this region can certainly be difficult to learn; Entre-Deux-Mers Haut-Benauge is for both sweet and dry whites, while in the same area Bordeaux Haut-Benauge can only be used for dry wines. The Entre-deux-Mers regional appellation title itself applies only to dry white wines made from Sauvignon Blanc, Sémillon, Muscadelle and Ugni Blanc. However, the majority of wines produced within the boundaries of the Entre-Deux-Mers AOC are instead labeled as Generic Bordeaux or superior Bordeaux. Entre-deux-Mers occupies a significant portion of the Bordeaux region, stretching from the city in the west to the farmland of Bergerac in the east.
Gamaret noir is a grape variety that originated in Switzerland. It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of vine is characterized by medium-sized bunches, and grapes of medium size. Gamaret noir can be found in many vineyards: South-West, Cognac, Bordeaux, Loire Valley, Burgundy, Jura, Champagne, Beaujolais, Provence & Corsica, Rhone Valley, Savoie & Bugey, Languedoc & Roussillon.
red wines from the region of Entre-deux-Mers go well with generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of southern beef meatballs, veal tagine with peas or duck legs confit.
In the mouth in the region of Entre-deux-Mers is a powerful with a nice balance between acidity and tannins.
