Bergerac wine: born among the vines.
Wine from Bergerac is for me not a marketing term or regional product. It is memory, smell, taste and family. I was born in this region, with roots in the hills of Rosette, where my father’s family owned a small vineyard. My professional journey in wine began in Monbazillac, but the love for it, that was there much earlier.
Bergerac is the forgotten pearl of Southwest France. Overshadowed by neighbor Bordeaux, but rich in character, soil variation and wine styles. From powerful red to refined sweet white: in every glass you taste the history of the region, the rhythm of the seasons, and the hand of the winemaker.
In this blog I take you along all the appellations that make wine from Bergerac so unique, with their specific grapes, style, and the accompanying wine–food pairings that you can try at home.
The identity of wine from Bergerac.
The Bergerac wine region lies on the banks of the Dordogne and has more than 12,000 hectares of vineyards. Limestone, clay, sand and gravel alternate on the rolling slopes, perfect for both white and red grape varieties. You will find Merlot, Cabernet Franc, Sauvignon Blanc, Sémillon and Muscadelle, which together provide a broad palette of wine styles.
What typifies wine from Bergerac is the balance between tradition and accessibility. Many wines are made for pure enjoyment, but there are also bottles with ageing potential. In addition, the number of estates that focus on sustainable wine production, something that I, as a sommelier and a child of this region, am proud of.
The 9 appellations of Bergerac: flavours from my youth and profession.
1. Bergerac AOC
The basic appellation. Red wines are supple, often based on Merlot and Cabernet. The whites are fresh and floral, with Sauvignon Blanc in the leading role.
Pairing tip: Red Bergerac pairs perfectly with roast pork or stuffed peppers. White Bergerac combines beautifully with goat cheese or oysters, ideal for an afternoon. wine tasting.
2. Côtes de Bergerac AOC
More depth, more ageing. Red wines with structure and ripe dark fruit. White moelleux wines that are gently sweet, with honey and peach.
Pairing tip: Combine red with game stew or confit de canard. The white moelleux is a dream with blue cheese or tarte tatin, an example of the art of contrast.
3. Montravel AOC
Bordering Bordeaux and just as elegant. Dry white wines with tension and freshness. Red Montravel is powerful, with ripe fruit and a firm structure.
Pairing tip: White Montravel with scallops or asparagus. Red Montravel alongside rack of lamb with rosemary. The regional wine food pairing the harmony splashes off your plate.
4. Haut-Montravel AOC
A refined moelleux, slightly sweeter than Montravel white, with notes of pear, honey and blossom.
Pairing tip: Delicious with pâté with figs, creamy chicken with tarragon, or soft mold-ripened cheeses. Here comes the harmony of food and wine pairing comes into its own, subtle but effective.
5. Côtes de Montravel AOC
The ideal bridge between fresh and sweet. Moelleux wines with peach, citrus and a gentle sweetness.
Pairing tip: Pair with pumpkin curry, chicken with mango, or a peach–almond tart. In combination with sauces with a touch of sweetness, flavour explosions arise.
6. Monbazillac AOC
My first real workplace in wine, and still magical. Noble sweet wines with botrytis, made from late-harvested Sémillon, Muscadelle and Sauvignon Blanc.
Pairing tip: Foie gras, blue cheese or caramelised apple dishes. This is the essence of balance between sugar and acids, a highlight of. harmony of food and wine pairing.
7. Pécharmant AOC
The pride of the Bergerac red wines. Full, robust, spicy, wines that can last for years.
Pairing tip: Game, duck or stewed meat. Serve Pécharmant with an autumnal meal and discover how color and intensity compliment eachother
8. Rosette AOC
A small, but fine appellation. Gently sweet white, light-footed but with character. For me connected to family dinners in my youth.
Pairing tip: Thai dishes with coconut, chicken with pineapple, or a tartlet with mascarpone and peach. Subtle, playful and surprisingly versatile.
9. Saussignac AOC
The most concentrated dessert wine of the region. Full, rich, almost spiritual.
Pairing tip: Candied orange, nut tart, figs with walnuts. Here the wine really shows you what contrast means in flavour
Why wine from Bergerac never lets me go.
Every sip of wine from Bergerac is for me a memory of home. Of warm summers among the vines, of evenings with family around the table, and of the smell of grapes that slowly ripen under the sun.
But it is also a professional love. As a sommelier I see how versatile these wines are in combination with dishes. They invite to experiment, to discover, and above all: to share. With friends, guests, or simply for yourself.
