From: Périgord, South West, France
Blend: Sémillion, Muscadelle, Sauvignon Blanc
Taste: This wine presents a bright gold hue in the glass. On the nose, it unfolds with a blend of honey and acacia flower, complemented by subtle notes of peach. Upon sipping, it envelops the palate with a round and coated texture, revealing a rich flesh leading to notes of quince jam, melon, and dried apricot. Each element combines flawlessly, offering an intricate and delightful tasting experience, embodying the essence of its vibrant color and aromatic promises.
Pairing: Monbazillac, with its luscious sweetness and complex flavor profile, is the perfect companion to the rich and nuanced dishes of Périgord. Its ability to complement the intense flavors of truffled foie gras is unparalleled. The wine's sweetness and aromatic complexity contrast the savory depth of foie gras, creating a balance on the palate.
But the pairing possibilities extend far beyond foie gras. Imagine a bottle of Monbazillac alongside a platter of confit de canard, its sweetness cutting through the meat's richness, or served with a slice of perfectly cooked duck breast, where its fruity notes dance alongside the savory, juicy flavors of the duck. For dessert, a glass of Monbazillac could accompany a traditional Périgord walnut cake, the wine's honeyed notes echoing the nutty, buttery flavors of the cake, rounding off a meal that encapsulates the essence of Périgord's culinary tradition.
Duck With Cherries and Red Wine Vinegar
By David Tanis
About: Domaine de Chantalouette is a recognized winery in the Monbazillac region, known for its range of wines under the AOC Bergerac, Côtes de Bergerac, and Monbazillac. The current owners have been in charge since 2015, emphasizing a blend of Périgord tradition and modern elegance in their wine production. Their philosophy is to produce contemporary wines that resonate with consumers, hoping to reflect their passion for winemaking. Moreover, since acquiring the domaine, they have pursued agro-ecological practices and are proud to have achieved the "High Environmental Value" certification
Périgord, historically known as a natural region and former province of France, is today largely synonymous with the Dordogne department in the Nouvelle-Aquitaine region. It's celebrated for its rich history, stunning geography, and, notably, its exceptional cuisine. Divided into four distinct areas—Périgord Noir, Blanc, Vert, and Pourpre—each region has its unique charm and specialties. Périgord Noir is famous for its truffles, Périgord Blanc for its chalk landscapes, Périgord Vert for its lush forests, and Périgord Pourpre for its vineyards and viticulture, including the renowned wines of Bergerac and Monbazillac.
Monbazillac wine recognized as an Appellation d'Origine Contrôlée (AOC) for sweet white wine, is produced from grapes affected by "noble rot" (Botrytis cinerea) in the Monbazillac area, across from Bergerac in South West France. The wine is made primarily from Sémillon, Sauvignon Blanc, and Muscadelle grapes, focusing on fully botrytized wines since 1993, prohibiting mechanical harvesting and requiring harvesting in several passes to ensure quality. Some exceptional wines with high residual sugar may be labeled as "Sélection de Grains Nobles," where adding sugar to ferment (chaptalization) is not permitted
Noble rot, or Botrytis cinerea, is a beneficial fungus that affects grapevines under specific conditions, such as moisture, followed by dry weather. It causes the grapes to dehydrate while maintaining their sugar content, resulting in concentrated and distinctively flavored grapes. These grapes are then used to produce sweet wines with unique characteristics, such as those from the Sauternes region in France and Monbazillac.
