What do Romorantin and Fer Servadou have in common? No, they’re not code names of secret agents, they’re the names of grape varieties that have largely been neglected over time. Now's the time to shine a spotlight on this forgotten corner of the wine world.
Here we take a closer look at two of these largely forgotten grape varieties.
The Iron Grape!Other names: Braucol (near Gaillac) or Mansois (close to Marcillac)
Most commonly found in: AOP Brulhois, Gaillac or Marcillac.
Origin: South-west France. The name quite literally translates as ‘Well preserved’ in Occitan, which gives some hints as to the nature of the grape!
Red wines made with Fer Servadou pair well with sausages, duck confit or game birds
Rosé wines made with Fer Servadou pair well with tomatoes, grilled white meats, ratatouille or stuffed vegetables
On the eye: The colour tends towards garnet
On the nose: Rustic and herbal on the nose with a mixture of blackcurrants, raspberries and cherries, green pepper, spices and liquorice.
On the mouth: Tends to be light and fresh on the palate, with firm tannins and rustic, earthy flavours
PS. The firm, structured nature of these wines means that a few years of bottle age is often advised before drinking.
A unique grape seeking warmer climates!Most commonly found in: AOC Cour-Cheverny.
Origin: Originally brought from Burgundy to Sologne by the will of François I in the 16th century, Romorantin is now only found in Cour-Cheverny, on the edge of the Loire.
Food Pairings: Romorantin wines are perfect with fish terrine, asparagus, white meats with cream sauces or goats cheese.
On the eye: Straw coloured and usually quite pale
On the nose: Romorantin tends towards aromas of citrus fruits, stone fruits and white flowers, sometimes with a hint of minerality
On the mouth: Fresh and light on the palate, with sharp, precise flavours
PS. Romorantin can also be harvested later in the year to create delicious, sweet wines.