Uncommon Wines You Need to Try: Part 1/3 – CAHORS

I’ve recently fallen in love with three unique wine varieties that I think deserve your attention for some very good reasons. Each of the these wines is worth checking out because they are delicious and affordable as a whole, with many more hits than misses for wines in the $10-$15 range. But another big reason that I’m crazy about these wines is because they are all, I think, better with food… and food is better with them. These are rich, teeth-staining reds with loads of character in sometimes elegant, usually low-alcohol, lithe bodies.

If you’re wondering what this has to do with Pinot Noir, the answer is: Variety. The first uncommon wine you need to try is Cahors.

Cahors truffle hunter and her owner

CAHORS

Inland from Bordeaux along the banks of the Lot river is the spiritual home of Malbec, or Cot as it is locally known. It may be best to think of it as Cot, since the Cahors version can be very different than the Argentine.

So deeply inky purple that they are referred to as “black wines,” the wines of Cahors are blends of at least 70% Cot (Malbec), and no more than 30% total of Merlot and/or Tannat. Tannat is not widely cultivated other than in this area of France, and it contributes to the deep color and tannic structure of Cahors wine. Tannat has also been identified as the grape with the highest levels of anthocyanins (really healthy antioxidants).

The fruit of modern Cahors wines can be ripe and berry-rich, but it is always balanced against robust tannic structure, rich minerality, and elegant acidity. This balance is what makes it so great with food. It also makes these wines good candidates for decanting… maybe in a big earthen carafe.

The quality of Cahors is consistently high among most producers, but because it is relatively unheard of, over-looked because of nearby Bordeaux, you can find gulp-able examples of Cahors for around $15 from Chateau la Coustarelle, Clos la Coutale, Clos Siguier, and quite a few other producers.

Cahors locals say there is no better pairing for their wine than dishes that use the black truffles that grow locally. It also goes well with any meat & potatoes-y hearty farmstead food, and seems a classic with burgers, pizza, barbeque, and dark chocolate.

Read part 2/3: Montepulciano d’Abruzzo