Bergerac wine is a French wine produced in the Bergerac AOC region around the city of Bergerac in the Dordogne department. It includes red, dry white, semi-dry white, dessert white, and rosé wines, with typical alcohol content depending on the specific type.
History
Winemaking in Bergerac began with the arrival of Romans, with vineyards growing rapidly due to trade facilitated by the Dordogne River. The region faced setbacks from Viking and Muslim raids but recovered under Frankish rule. When the area became English territory through marriage, Bergerac wines were exported through Bordeaux. Unlike other wines, Bergerac bypassed the 'Bordeaux privilege' that blocked other wines, as they were transported via the Dordogne River. The region gained popularity among Protestant exiles in Holland, leading to increased production of white wines.
How it is made
Red Bergerac wines are made from Cabernet Sauvignon, Cabernet Franc, and Merlot grapes, with occasional additions of Malbec, Fer Servadou, or Merlot. White Bergerac wines exclusively use Sémillon, Sauvignon Blanc, and Muscadelle grapes, sometimes supplemented with Ugni Blanc, Ondenc, and Chenin Blanc. Red wines typically have a dark color, aged bouquet, and tannic taste. Dry white wines retain fruit flavors with a voluminous yet refined taste, while semi-dry and dessert wines are pleasant and aromatic with long aftertastes.
Types and styles
The Bergerac AOC region includes 13 appellations producing various wine styles. Bergerac AOC includes dry white, rosé, and red wines best consumed within 2 years. Côtes de Bergerac AOC produces long-lasting red wines and semi-dry young wines. Monbazillac AOC creates dessert white wines with long aging potential. Other appellations include Montravel, Haut-Montravel, Pécharmant, Rosette, and Saussignac, each offering distinct characteristics from aromatic young whites to dessert wines with medium to long aging potential.
Adapted from the Russian Wikipedia article Бержерак (винодельческий район), available under CC BY-SA 4.0.