Bergerac AOC

Vineyards in the South-West Bergerac AOC share the region on both sides of the Dordogne, surrounded by the appellations Pécharmant, Monbazillac, Saussignac, Duras, Montravel and Rosette. The diversity of the terroirs makes it possible to produce still wines in many different styles: white, red, rosé and sweet wines. White Bergerac is made from Semillon, Sauvignon and Muscadelle. The sweet wines are fine and mellow, similar in style with the famous Monbazillac. The red Bergerac and Côtes de Bergerac are made from Carbernet Franc, Cabernet Sauvignon, Merlot and Malbec. Those from the right bank of the Dordogne are the finest and smoothest, the Pécharmant is the most renowned! Those from the left bank have more tannins and are fuller-bodied. The less well known rosé wines are produced either by bleeding or by direct pressing. Bergerac rosés are in full bloom and they make a great companion for barbecues!

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SHALL WE TASTE?
In the Glass

SWEET BERGERAC OR
WHITE CÔTES DE BERGERAC :

Colour : Pale yellow

Nose : Bouquet of floral and white-fleshed fruit aromas.

Mouth : Silky and smooth texture. It is an alternative to other sweet wines for those who do not like wines that are too sugary..

Service temperature: Between 8 and 10°C

Cellaring potential: Up to 3 or 4 years.

DRY BERGERAC :

Colour : Clear pale colour with green reflections.

Nose : Wide aromatic bouquet (flowers, citrus fruits, wood essences, spices).

Mouth : Delicate aromas expressed with a pleasant vivacity..

Service temperature: Between 8 and 10°C

Cellaring potential : Up to 2 years.

RED BERGERAC AND CÔTES DE BERGERAC :

Colour : Brilliant clear colour.

Nose : A simple and warm bouquet of fruit (redcurrant, blackcurrant, morello cherry)..

Mouth : Combines supple tannins and fruitiness. Barrel ageing brings toasted aromas. These are delicate wines, easy to drink.

Service temperature: Between 14 and 17°C

Cellaring potential : Up to 4 or 5 years.

ROSÉ BERGERAC :

Colour : From light salmon-coloured to more intense depending on the winemaking method used..

Nose : Fruity bouquet of redcurrant or white fleshed fruit aromas. Some floral notes.

Mouth : Fruity and round. A touch of minerality brings beautiful complexity..

Service temperature: Between 8 and 10°C

Cellaring potential : Up to 2 years.

FOOD / WINE PAIRING
Bergerac and food

SWEET BERGERAC :

Aperitif. Sweet and savoury pairings, world cuisine. Blue cheeses (Bleu des Causses). Fruity desserts (white or yellow fleshed fruits).

DRY BERGERAC :

Aperitif. Seafood, shellfish (oysters), crustaceans, grilled fish.

RED BERGERAC AND CÔTES DE BERGERAC :

Aperitif. Grills and barbecues. White meats (roast poultry, coq au vin, poultry liver), cooked pork. Red meats and charcuterie (ham, Perigord rillettes). Spicy dishes (tagine, couscous). Stuffed vegetables. Mushrooms (truffles). Cow or ewe's cheese (Pérail, Tommes des Causses).

ROSÉ BERGERAC :

Aperitif, tapas. Grills and barbecue: Grilled fish such as salmon or tuna; Grilled white meat. Starters: Fish terrine, raw vegetables. Pizza. Cold meats.

LEARN MORE
Interesting facts about Bergerac

Bergerac, a varied terroir

The appellation overlooks the Dordogne valley where the vines are planted on a variety of soils: chalky lacustrine and marine soils, soils made up of birch (sandy-clayey soil), sands (the sands of the Périgord), clays and silts. The oceanic climate sweeps across this wine-growing area, which is crossed from east to west by the Dordogne River, where it is intersected by numerous valleys perpendicular to the river's axis. This topography has well exposed slopes and crests which are favourable to wine-growing, a rich terroir which allows the grape varieties to express themselves in many different ways. This is also the reason why the AOC is one of the few to offer so many different types of vinification (dry or sweet white wine, red wine, rosé wine).

What is the difference between Côtes du Bergerac and Bergerac AOC?

Note that Côtes de Bergerac and Bergerac proper have the same terroir. The two appellations differ in their harvesting conditions, which are stricter in Bergerac AOC, which allows for the production of rich, concentrated wines with a better ageing potential. In white and red wines alike, it is therefore the cultivation methods and not the geographical area that differ for these two appellations.