Sunshine, soils and wine-making skills all combine to give Cahors wines their individual character which stems from from the locally grown grape variety, the Auxerrois, plus an addition of the Tanat and Merlot varieties. Pleasant when drunk young, many may be cellared for up to twelve years and more.
Three quarters of the vineyards are situalted in the Lot valley between Cahors and Puy L'Eveque; here, the wines are powerful, full-bodied and very fruity. On the causse above Cahors they are less robust, but have a distinctive finesse and elegance.
"A young, slightly tannic Cahors is the ideal accompaniment to duck or goose "fritons", meat in sauce and cured meats. An old, mature Cahors with subtle, refined aromas marries perfectly with truffles, red meat served with ceps, and game. Serve a light, young, fruity Cahors at 14 or 15 degrees. An old Cahors should be decanted and served at 15 to 16 degress."
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The facade of Maison Henri IV. (Right) The mouldings take the form of pruned branches with roses in full bloom together with flaming suns. The style was introduced in the 15th century.

A memorial to the poet to the French Court, Clément Marot (1496?–1544), who was born in Cahors. (Left and Below)
"His graceful rondeaux, ballades and epigrams won him the the patronage of Francis I and Margaret of Navarre. Marot was imprisoned for Reformationist heresy in 1526 and based his superb allegorical satire, 'Enfer', on his experience.
"Exiled from France for his Calvinist sympathies, he could not stay in Geneva for want of “proper” devotion and died in Turin, alone and abandoned. His work is distinguished by its graceful use of traditional forms. He translated the Psalms into French for the Geneva Psalter."
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