Winery Groupement de ProducteursCahors
Red wine
This wine generally goes well with poultry, beef or mature and hard cheese.
Food and wine pairings with Cahors
Pairings that work perfectly with Cahors
Original food and wine pairings with Cahors
The Cahors of Winery Groupement de Producteurs matches generally quite well with dishes of beef, lamb or poultry such as recipes of fillet of beef with morels, lamb tagine with apricots (morocco) or lemon chicken.
Details and technical informations about Winery Groupement de Producteurs's Cahors.
Discover the grape variety: Malbec
Deep, velvety reds with an intense purple colour, showing aromas of blackberry, black plum, violet, cocoa and gentle spice. Round tannins, fleshy palate, peppery length. Star of Cahors AOC (Côt, Auxerrois) in France and the absolute signature of Mendoza, Argentina (Uco Valley, Luján de Cuyo). A French South-West variety that became the Argentine emblem after its post-phylloxera decline.
Informations about the Winery Groupement de Producteurs
The Winery Groupement de Producteurs is one of of the world's great estates. It offers 47 wines for sale in the of Cahors to come and discover on site or to buy online.
The wine region of Cahors
Historic cradle of Malbec, the "black wine" of South-West France: signature Côt (≥70%) reigns in reds — dark-hued with black fruit (blackberry, blackcurrant, blueberry), plum, violet and a liquorice touch, cedar and cocoa on ageing, structured tannins and great cellaring aptitude. Supple Merlot softens, dense Tannat optional. AOC (1971), ~4,000 ha across three alluvial terraces of the Lot and limestone causses, Aquitaine-southern climate, ageing 8-15 years.
The wine region of South West
French mosaic of strong identities south of Bordeaux. Cahors and its Malbec ("black wine"): deep reds with notes of blackberry, plum, violet, tobacco and cocoa, firm tannins. Madiran and its dense, age-worthy Tannat. Jurançon whites: golden sweet (apricot, honey, pineapple) and lively dry from Petit Manseng.
The word of the wine: Flavor
Sensation (sweet, salty, sour or bitter) produced on the tongue by a food.
