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APPELLATION GAILLAC AOC

SHALL WE TASTE ?

RED WINE : Traditional premium wines and Primeur wines

Appearance : The colour of the traditional red is a lovely dark ruby that announces a warm character. Primeur red wines have a lighter, brighter hue.

Nose : Dominantly red and black fruits such as raspberry and blackcurrant. Spicy aromas emerge from the bouquet, in addition to that of liquorice. Primeur wines express aromas of very fresh fruit as well as sweets and sometimes bananas, typical aromas of Primeur wines..

Palate : The traditional red wines, made for ageing, are full-bodied, powerful and well-balanced with round tannins. They have a superb aromatic freshness as well as notes of black fruits and spices.
The Primeur red wines, made from 100% Gamay grapes, are real explosions of fresh fruit. The wines are supple, round and greedy. These are wines for enjoyment that are meant to be consumed quickly.

Cellaring time : Primeur wines are made to be consumed within the year. The top of the range wines can be kept for more than ten years.

Serving Temperature : Between 15°C and 17°C

WHITE WINE :Dry wines, sparkling wines and primeur wines

Appearance : The colour is clear, a pale golden yellow. The sparkling wines reveal fine bubbles that form on the edge of the glass.

Nose : For traditional dry wines and Primeur wines, the olfactory aromas that emerge are those of white fruits such as apple and pear, as well as those of white flowers. In the case of sparkling wines, the aromas of green apple and citrus fruits are more distinctive.

Palate : The aromas of the nose are found in the mouth. For the Primeur wines, the fresh fruit is clearly more present. For the sparkling wines, the palate is livelier and fresher than that of traditional or Primeur wines. Moreover, light bubbles come to caress delicately your palate.

Cellaring time: 1 to 2 years. Primeur white wines must be consumed within the year as they are not intended to be kept.

Serving Temperature: Between 8°C and 10°C for dry, primeur and sparkling wines.

ROSÉ WINE

Appearance : Depending on the vinification technique, the colour of the rosé can range from a very pale salmon pink to a cherry red.

Nose : The bouquet is dominated by aromas of fresh red fruits such as currants and strawberries. Hints of sweets and spices also appear on the nose.

Palate : With an astonishing freshness, the aromas of the nose can be found on the palate.

Cellaring time: Although rosé wines are meant to be drunk young like whites or primeur wines, they can be kept for one to two years.

Serving Temperature: Between 8°C and 10°C.

SPARKLING WINE : Ancestral method and traditional method known as "champenoise"

Appearance : Pale golden colour. The use of the ancestral method gives an abundant natural foam.

Nose : Aromas of white fruits such as peach, as well as white flowers.

Palate : Fine bubbles, vivacity and freshness. Abundant foam with the use of the ancestral method.

Cellaring time: One to two years.

Serving Temperature: Between 5°C and 7°C.

SWEET WINE : Sweet and vendanges tardives (late harvest)

Appearance : Dark golden colour.

Nose : Intense nose with notes of pear, candied fruit, baked apple, quince, figs and honey. Also aromas of exotic fruits.

Palate : The palate is elegant, smooth and well balanced. The aromas of the nose are found on the palate. Magnificent length in the mouth.

Cellaring time: Depending on the vintage, it can be kept from 6 to 20 years.

Serving Temperature: Between 8°C and 10°C.

FOOD & WINE PAIRINGS

RED WINE

Traditional red wines go very well with any meat dish, whether white or red, grilled or in sauce. Regional dishes such as cassoulet or duck breast, as well as some local cheeses, also go well with dry red Gaillac. Wines for ageing accompany small and large game.

Primeur red wines are the perfect accompaniment to a full menu. Their freshness and fresh fruit aromas make them ideal as an aperitif to accompany a platter of cold meats or a warm ham pie. The virtual absence of tannins and its crisp, gourmet side also make it a good accompaniment to a fruity dessert or roasted chestnuts.

WHITE WINE

Enjoy white Gaillac with fillet of turbo, scallops, goat cheese or simply as an aperitif.

The white sparkling Gaillacs are a perfect accompaniment to seafood thanks to their fine bubbles.

ROSÉ WINE

Superb summer wines, they accompany all salads, even acidic ones such as tomatoes and citrus fruits. Rosé Gaillac is also great with kebabs and grilled meats on the BBQ.

SPARKLING WINE

Sparkling wines are the perfect companions for aperitifs. The end of the meal will benefit from the semi-dry and sweet sparkling wines thanks to their higher sugar content.

SWEET WINE

Sweet Gaillac, like all sweet wines, goes very well with pan-fried foie gras or terrine. They are also excellent with blue cheeses, a fricassee of scallops or as a dessert with crème brûlée.

Of Note

SPARKLING WINES: THE ANCESTRAL METHOD VS THE TRADITIONAL METHOD

Traditional method :

The traditional method of making sparkling wine is the so-called "Champenoise " or "Champagne" method. It consists of making a still wine (base wine) first, and then transforming this wine into sparkling wine in the bottle. Sugars and yeast are added to the base wine in the bottle to generate a second fermentation called prise de mousse. It is during this second fermentation that the yeast converts the sugar into alcohol and carbon dioxide. It is not only the bubbles that are created at this stage, but also the development of a wide range of aromas. This is followed by a period called "remuage" which consists of rotating the bottles over a mandatory period of at least 9 months, in order to bring the lees deposit into the neck of the bottle. The desired level of sweetness (brut, demi-sec, doux) is achieved after disgorgement, with the addition of the liqueur d'expédition (a mixture of wine and sugar).

Méthode ancestrale

The so-called "ancestral" method, also known as the "Gaillacoise" method, is the original method of making sparkling wines in Gaillac. Not only is it technically different from the traditional method, now used almost everywhere in the world for the elaboration of sparkling wines, it also provides aromas that are different.

The wine is bottled early, before the end of the alcoholic fermentation of the must. This fermentation is completed inside the bottle and the wine foams naturally, without the need to add liqueur de tirage (a mixture of wine, sugar and yeast). Seasonal temperature differences play a role in this technique. In the spring, with the return of the heat, fermentation takes place again naturally.

This method is very old, much older than the méthode champenoise. Today, it is still used in Gaillac to make sparkling wines. There are three types of wine depending on the residual sugar content (between 10 and 80 grams). This sugar level indicates the type of wine: brut, demi-sec or doux. Sparkling wines made using the ancestral method are made from 100% Mauzac grapes. This technique allows the full expression of this grape variety as well as the optimal conservation of its aromas.

PRIMEURS WINES

Primeur wines are known for their crisp fruitiness and their typical aromas of sweets and sometimes banana. Although Primeur wines are often associated with Beaujolais Nouveau, other appellations also have their own range of Primeur wines, such as the Gaillac appellation. Made from the Gamay grape variety only, the carbonic maceration is done in a hermetically sealed vat with the whole bunches of grapes, not destemmed or crushed. The vat is quickly saturated with carbon dioxide, followed by an intracellular fermentation lasting 4 to 5 days. It is this fermentation technique that gives the Primeur wine its special aromas. These are amylic aromas, which are accompanied by a beautiful freshness and very reduced tannins, even barely perceptible.

Les Primeurs blancs, tout comme les rouges, sont aussi très rapidement mis en bouteille, puis en vente. La date est fixée : leur mise en vente est celle du 3eme jeudi du mois de novembre. Peu importe sa couleur, « Primeur » est une mention obligatoire sur l’étiquette.