Definition: Graves-de-Vayres AOC

Appellation from the Bordeaux region. Production area located in the south-west near Libourne, on the left bank of the Dordogne, more precisely within the communes of Arveyres and Vayres in the Gironde department. Classified as an AOC in 1937. Area under production: nearly 600 hectares. White grape varieties: Muscadelle, Sauvignon, Sémillon, accessory grape variety, Merlot for a maximum of 30%; black grape varieties: Cabernet Franc, Cabernet Sauvignon, Carménère, Côt (or Malbec), Merlot and Petit Verdot. Vinified as dry white and red wines. Can be drunk: the white fairly young; the red evolves fairly quickly, from 4 to 8 years. Ideal serving temperature: between 8 and 10°C for white; between 15 and 16°C for red. Pairings: white with seafood, shellfish, fish in sauce or white meat; red with red meat, game birds or cheese.