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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