Bergerac is a wine-producing area in southwest France, east of Bordeaux along the Dordogne River. Its vineyards use many of the same grape varieties as Bordeaux, including Merlot, Cabernet Sauvignon, Cabernet Franc, Sauvignon Blanc, Sémillon and Muscadelle. The region produces red, rosé, dry white and sweet white wines.
Bergerac reds are often blends led by Merlot or Cabernet varieties. The area also includes appellations such as Pécharmant, known for structured reds, and Monbazillac, noted for sweet wines often made from grapes affected by noble rot (Botrytis cinerea). Bergerac should not be treated as a single uniform style; producer, site and vintage matter.
Example: serve a dry Bergerac white with river fish or goat cheese, a red with roast duck, or Monbazillac with blue cheese and fruit-based desserts.
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