- Corne – La Rustique
- Marbot – La Traditionnelle
- Grandjean – La Typique
- Franquette – La Courtisée
Les Noix Du Périgord
Think Bordeaux, think vineyards. Imagine Provence and you picture olive groves. Well here in the Périgord it’s the walnut tree which takes pride of place, and has done for some 17,000 years. The residue of walnuts has been found in Cro-Magnon dwellings.
4 Walnuts in 1
We’re not talking Russian doll style walnuts here, with nuts of ever decreasing size neatly hidden inside each other. But there are 4 distinct AOC (appéllation d’Origine Contrôlée) varieties of Périgord Walnut:
Each variety offers slightly different characteristics. You can read more on the Noix Du Périgord website.
Walnuts are generally harvested in the Périgord in the months of October and November. The ancient tradition of ‘Dénoisillage’ is still practised in some parts. This is where people will sit around a crackling fire, singing traditional songs or telling stories whilst cracking open the walnuts or sorting the ripe from the un-ripe.
Walnut Recipe Ideas
A very simple idea is walnut infused oil, which is perfect for salads. Simply boil a handful of walnuts for 3 minutes, bake in the oven for 20 minutes or so and then crush. Add to some olive (or other) oil and leave the entire mixture together in a jar for a few weeks. Strain and enjoy!
Frosted Walnut Layer Cake
If you have a sweet tooth and enjoy baking, you may wish to head over to the BBC website and have a look at Mary Berry’s frosted walnut layer cake.
Biscuits and Walnuts
The Biscuterie Artisanale Du Périgord in nearby Sarlat make some delicious walnut-based biscuits and cakes. They place a strong emphasis on local products and traditional methods, all of which helps create some very tasty treats!View Accommodation
Discover The Wine Regions Of The Dordogne In South West France
Sipping a glass of chilled rosé by the Dordogne river, basking in the warmth of the summer, it’s easy to let the mind drift and forget about the provenance of the fermented grape juice within the glass. But it’s at this time that the vineyard is at one of its most active phases of the annual cycle. The grapes are slowly changing colour under the heat of the summer sun in a process known as veraison.
Although not directly surrounded by vineyards in our little corner of France, we do have some little gems in this neck of the woods, slightly off the beaten track for those intrepid explorers who prefer to discover the slightly lesser-known wines.
To the south we have Cahors, renowned for its intense and tannic reds. Heading west, and before the Grande Appellations of Bordeaux, we touch on some delightful wines from Bergerac, Pécharment and Monbazillac.
You will find Dordogne Holiday Barns cunningly placed pretty much due north of Cahors and due East of Bergerac (map link at top of page for true location).
Wines Of Bergerac
The red wines of Bergerac are made primarily from Cabernet Sauvignon, Cabernet France and Merlot. So far so Bordeaux you might think. The lesser known local varieties of Malbec (or Côt as it’s known locally), Fer Servadou or Mérille may also be found in the blend.
The red wines tend to be heavier and fuller than Bordeaux, but what they lack in finesse they often more than make up for in a blend of intense dark flavours and hearty tannins which help soak up meaty bbq dishes.
The whites tend to be very dry with good amounts of fruit.
Wines Of Pécharment
The red wines of Pécharment are very similar to Bergerac reds, meaning they are perfect for accompanying local pâtés, charcuterie, confit and red meats.
Wines Of Cahors
In a similar vein, the wines of Cahors produce essentially full-bodied, tannic reds but almost only from the Malbec grape (Tannat and Merlot are allowed in the blend but Malbec must form at least 70% of the wine).
Wines Of Monbazillac
Monbazillac wines are sweet, white wines which are often compared to the more prestigious Sauternes. They are made from the same grape varieties of Sémillon, Sauvignon Blanc and Muscadelle (with often a higher percentage of Muscadelle making up the blend) which benefit from botrytis (noble rot) in the vineyard. This is what helps give the wines their distinctive sweet flavours by concentrating the sugars present in the grapes.