AOC Bergerac Wine

History of the AOC Bergerac Appellation

Located in the southwest of France, in the Dordogne region, the vineyard of the AOC Bergerac appellation is an extension of the Bordeaux vineyard. Benefiting from the same grape varieties and a mosaic of terroirs similar to its prestigious neighbor, the AOC Bergerac distinguishes itself from other appellations in the southwest. Officially recognized in 1936, AOC Bergerac is renowned today for the great diversity of its wines.

Climate and Terroir of the AOC Bergerac Appellation

Climate: Bergerac has a degraded oceanic climate, characterized by mild winters, hot summers, and regular precipitation throughout the year.

Soils: The vines of the AOC Bergerac grow on soils primarily composed of limestone, sand, and gravel. This diversity of soils imparts a wide range of flavors and aromas to the wines.

Key Grape Varieties of the AOC Bergerac

The AOC Bergerac appellation is characterized by grape varieties reminiscent of Bordeaux. For red and rosé wines, the main varieties are Merlot, Cabernet Franc, and Cabernet Sauvignon. For white wines, the key varieties are Sémillon, Sauvignon Blanc, and Muscadelle.

Style of AOC Bergerac Wines

White Wine: The wine has a bright pale yellow color. The nose is often marked by aromas of citrus (grapefruit, lime), flowers, and sometimes vanilla. On the palate, the wines are fresh, round, and aromatic.

Rosé Wine: The color ranges from pale pink to deep pink (clairet). The nose generally evokes aromas of fresh red fruits. On the palate, these wines are aromatic and refreshing.

Red Wine: These wines present a deep red color. The nose opens with aromas of red and black fruits (cherry, red currant, black currant), spices, and vanilla. On the palate, the red wines of Bergerac can be generous and structured or round and fruity.

The Best Food Pairings with AOC Bergerac Wines

Here are our recommendations for the best food pairings with a bottle of wine from a domain or château in AOC Bergerac, whether it be white, rosé, or red:

White Wine:

• Fish terrine
• Lemon chicken
• Goat cheese

Rosé Wine:

• Tomatoes and mozzarella
• Tapenade

Red Wine:

• Duck breast
• Lamb stew (navarin)
• Cassoulet