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Cahors Wines Styles
Full of flavors!
Their refined style is currently winning over a wider public. What distinguishes them from other great wines from the Southwest — and from Argentinean Malbecs –, is their freshness and vivacity. The wines are a dark, dense, sometimes even a “black” colour in their youth. Their rich and complex aromas surprisingly develop over time: violet, black currant, cherry, liquorice, vanilla, menthol and truffle.
Wine and food pairing
There are different styles of Cahors. Each one has a predilection for a specific type of cuisine.
Tender and fruity Cahors
Wine lovers appreciate the fruity characteristics of these Cahors. They pair well with white meat, roast poultry or grilled meat. Their light tannins don’t become harder when served with a mixed salad. Their vivacity allows them to be paired with Provencal cuisine as well as fresh and crisp dishes. They are suitable with vegetables such as tomatoes and egg plant. They go well with fish casserole or fried mullet. And can be served as an aperitif without hesitation.
Feisty and powerful Cahors
More vinous, with more structure than the first group, these Cahors boast complex fruit. Farm raised Quercy lamb or duck breasts are their perfect partners, all the while not forgetting cassoulet or stuffed cabbage. They enjoy being served with cepes, walnuts and chestnuts: food evoking the terroir. With age, once their tannins are melted, they go well with Cantal cheese.
Intense and complex Cahors
These are the most refined Cahors. In their youth, they are bursting with fruit and their dense and velvety tannins fill the senses. Their richness and good ripe acidity are a sign of graceful ageing. The passing of the years produces a good autumn-style harmony making them the suitable partner of festive table favourites: game, foie gras, truffles, and wild mushrooms. They go well with refined dishes such as tournedos or suckling lamb and Fall cuisine calls for them: rabbit with prunes, foie gras with quince, deer with cranberries, pears cooked in wine. Even a mere dried fig brings their qualities to the fore.
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