If the Perigord stands out by Sarlat as an awakening of sense with its farmer's market, the visit of the truffle or the tasting of foie gras, in short, its gourmands appointments permanently suggested in the city, the Dordogne is also gratified by the nature of other gastronomic elements, including wine.
Before going further, let's see why Monbazillac is a controlled appellation of origin. It is specific to the south of the Bergerac vineyard, cultivated on the left bank of the Dordogne. It is therefore endowed with this label and its stages of production and processing are carried out according to a know-how recognized by this locality.
Thus the Monbazillac is a sweet wine produced in the vicinity of the village of Monbazillac. Since its grapes harvest, it undergoes numerous sortings. In terms of taste, acacia honey and spices are more pronounced. It falls under two types of which Monbazillac classic, and that "selection of noble grains".
By confining to this process of harvesting, only the parts of the cluster that have reached the objective of maturity known as noble rot are harvested, and no recourse to the harvesting machine. Which gives the label "selection of noble grains" its right, it is only the botrytised grains only.
The classic Monbazillac is distinguished by its place as an aperitif and during the meal with chosen dishes. The appetizers with cheese or foie gras agree well with it. It is also a true delight in accordance with a menu always filled with foie gras, but a chicken with cream and mushrooms in no way removes its exquisite flavor.
For pure tasting, the Monbazillac "selection of noble grains" is savored with its specificity to have a sugar content of more than 85 grams per liter. It can also be taken at the chosen dessert, especially in the company of creams and cooked fruits.
Namely that the vineyard is one of the oldest in the region and is spread over Pomport, Rouffignac, Colombier, Saint-Laurent des Vignes and Monbazillac. A humid climate in the warm season is favorable to the culture of the microscopic mushroom "Botrytis Cinerea", the magician who makes the grain inside the grape reduced in volume and increases its sugar content.