Definition: Sainte-Foix-Bordeaux AOC

Bordeaux region. Production area located about sixty kilometres east of Bordeaux, on the left bank of the Dordogne, bordering the departments of Dordogne and Lot, more precisely within the canton of Sainte-Foy-La-Grande and the communes of Gensac, Landerrouat, Massugas, Pellegrue and Pessac sur Dordogne, all in the department of Gironde. Classified as an AOC in 1937. Area under production: only 350 hectares are claimed. White grape varieties: Muscadelle, Sauvignon and Sémillon; accessory grape varieties for a maximum of 10%, Colombard, Mauzac, Merlot and Ugni; black grape varieties: Cabernet Franc, Cabernet Sauvignon, Côt (or Malbec), Merlot and Petit Verdot. Produced as dry, sweet or even syrupy white wines and red wines. Can be stored for 2 to 6 years. The reds can be aged a little longer. Ideal serving temperature: between 6 and 10°C for white; between 15 and 16°C for red. Pairing suggestions: white with aperitifs or desserts; red with red meat.