The food and wine of Gascony

by Darby
(SW France)

The region of Gascony in France is not clearly defined. It can be described as a Triangular region bounded on the west by the Atlantic ocean, to the South by the Pyrenees, to the north east by the Garonne River downstream from Toulose.

Around Bordeaux the red wines are dominated by the Cabernets Franc and Sauvignon as well as Merlot. But there is much more varietal interest here. In the centre of the region is the Appelletion of Madiran where Tannat hold sway. Further South the basque influence is more pronounced with a range of lesser known varieties holding sway.

The region is agriculturally rich and diverse with such delights as foie gras, armagnac, prunes, cherries and pears.

Olives are not grown here so the cooking medium is often goose or duck fat. Don't worry about the cholesterol, a good glass of Merlot or Tannat will give you more protection form cardiovascular disease that worrying about saturated fats ever will.

So here's my take on French onion soup, Gascon Style Just the thing for a winter treat.