Gaillac wine served at the tables of the Counts of Toulouse

Vines were first planted in the ^2nd century, before the Gallo-Roman era, making this one of the oldest vineyards in France, and probably the oldest in the South-West region. From the time of the Counts of Toulouse, Gaillac wine was served at the finest tables. In the ^13th century, Raymond VII, Count of Toulouse, promulgated one of the first decrees, the forerunner of today’s AOC (Appellation d’Origine Contrôlée) decrees, reflecting his determination to produce a quality wine. What’s more, the region’s sparkling wine-making techniques predate Dom Pérignon’s champagne production system. In 1938, the white wines of Gaillac were awarded the Appellation d’Origine Contrôlée, while the reds were still a small table wine sold in quantity. Pearl white wine was invented in 1957, and is similar in content to carbonic wine. Thanks to the hard work of the Gaillacois winegrowers, red and rosé wines were awarded the AOC label in 1970.

To qualify for the AOC label, producers must comply with the cultivation charter for red and rosé grape varieties (Duras at 10% minimum, Fer Servadou at 10% minimum, Syrah and Gamay together at 30% minimum, Cabernet Sauvignon, Cabernet Franc, Merlot) and for white grape varieties (Len de l’El and Sauvignon together at 15% minimum, Mauzac, Mauzac Rosé, Muscadelle, Ondenc, Sémillon).

The Gaillac vineyards are characterized by the richness of their soils

The 3900-hectare vineyard is located south of Cahors, bordering the Quercy hillsides. Its soils are composed of sedimentary soils dating from the Oligocene (clay-limestone molasses) on the hillsides and alluvial soils dating from the recent Quaternary period on the terraces of the Tarn valley. Its highest point is between 140 and 300 meters above sea level.

The right bank of the vineyard is characterized by a sloping layout, with flat low-lying areas that are not conducive to vine-growing and often wooded summits. It is in this terroir that the Mauzac and Fer Servadou grape varieties fully assert their character and viticultural power. The left bank features a succession of alluvial terraces from the Tarn valley, with a subsoil of rather acidic pH, deep and well-drained thanks to the presence of several metres of sand, pebbles and gravel at depth. The Pays Cordais is a hilly plateau with thin, light soil on limestone bedrock. Its altitude and cool climate are ideal for producing white wines. Finally, the Cunac zone is made up of a handful of vineyards established in seven villages around Cunac, east of Albi, whose soils are composed of acidic schist, particularly well-suited to Gamay.

Gaillac, a wine with powerful flavours

The grape varieties used for red and rosé wines are Duras (minimum 10%), Fer Servadou (minimum 10%), Syrah, Gamay (minimum 30% overall), Cabernet Sauvignon, Cabernet Franc and Merlot. White grape varieties include Len de l’El, Sauvignon (together 15% min), Mauzac, Mauzac Rosé and Muscadelle.

The red stands out for its deep ruby color, heralding its warm character. Rosé is characterized by its salmon hue, dry white by its golden color. The pearly white comes alive with fine bubbles against a pale gold background. Sparkling Gaillac has an abundance of natural foam. The late-harvest Gaillac stands out for its bright, watery golden color.

On the nose, the red is characterized by its pronounced fruitiness and spicy accents. The rosé stands out for its candy-like red fruit aromas. White wines (dry, pearled, sparkling) are characterized by their distinctive aromas of white peach, baked apple and Williams pear, as well as spicy and honey notes.

On the palate, primeur red wines have flavors comparable to those of white wines. This red wine for laying down has a solid structure, well built on round, spicy tannins. The result is a warm, fleshy wine. Rosé wines are fresh and fruity on the palate, making them light and easy to drink. The dry whites are lively, with a hint of acidity. The late-harvest sweet wines are rich and smooth. Sparkling wines have a fruity character on the palate. The ideal perlé is as aromatic as on the nose, refreshed by a hint of bitterness.

Red wines can be kept for 2 to 5 years, while white and rosé wines are best enjoyed young. For sweet wines, the ageing potential is between 8 and 10 years.

Gaillac accompanies a wide range of dishes

Red Gaillac is the perfect accompaniment to roast meats and stews, as well as cheeses such as farmhouse. White Gaillac is ideal with river fish or crayfish. Finally, late-harvest Gaillac goes perfectly with foie gras, Roquefort or fruity desserts.

Red wines should be drunk at room temperature, while white and rosé wines should be drunk chilled, between 8 and 10°C, and sweet wines between 6 and 10°C.