The regional name of Vin de pays de l'Atlantique exists since 2006. For red, rosé and white wines, it brings together 76 producer and Cellar members in Gironde, Dordogne and other departments of Poitou and Aquitaine, for a production of 39. 500 hectolitres of wine, 62% of which is red wine. This denomination is a complement of range of the AOC of Bordeaux.
The great terroirs of the South West of France benefit from a Warm and humid Climate which refreshes the vines and gives them the strong Flavours of the lands of Aquitaine and the lands of the Arrière Pays such as the Périgord. The Grape varieties for the reds and rosés are mainly Merlot, cabernet Sauvignon and Syrah, and for the whites Chardonnay, destined for single-variety vintages. They are bouquets of Spicy and round flavours, with hints of acidic red fruits for the reds and rosés, and floral and vanilla aromas for the whites. The success of this appellation wine is due to the creativity of the producers who have put together 76 labels that invite you to travel.
Tannat is a red grape variety from Béarn which belongs to the cotoïdes family. Present in several vineyards of France, it occupies nearly 3,000 ha. Its leaves are reddish with tan patches. Its bunches are either of normal size or larger. Its berries have a thin skin and are rounded. Its foliage has a swarthy appearance. This variety must be pruned long because it is vigorous. It likes sandy and gravelly soils. Tannat is often exposed to leafhoppers and mites. It is also somewhat susceptible to grey rot. It has 11 approved clones, including 474, 717 and 794. Once mature, this variety produces acidic, fruity, tannic, acidic and full-bodied wines. Various aromas emerge, notably tobacco, cinnamon and exotic wood. Tannat is rarely used alone. It is combined with iron-servadou to obtain a fruitier taste or with cabernet sauvignon to be more rounded.
wines from the region of Atlantique go well with generally quite well with dishes of beef, game (deer, venison) or rich fish (salmon, tuna etc) such as recipes of baked marrow bones, duck aiguillettes with basalmic or barbecued mackerel papillotes.
