![\"\"](\"https:\/\/www.tourisme-aveyron-segala.fr\/wp-content\/uploads\/VIN-MARCILLAC-0002-Tomaselli-Tourisme-Aveyron.jpg\")
<\/a><\/p>\nMarcillac \u2013 38 km<\/h3>\n
Marcillac is an AOC wine produced in the region of Marcillac-Vallon, just north of Rodez. Most of the production is red, but there is also some ros\u00e9. Recently some producers have launched white wines but these do not benefit from AOC status. The reds, produced from the fer servadou (mansois) grape, are tannic and well suited to most British palates. Some are oak aged and all share a characteristic nose of raspberry and blackcurrant.<\/p>\n
Marcillac goes well with local dishes such as aligot with sausage or tripoux as well as with all grilled meats (S\u00e9gala veal chops, Aubrac beef steaks or pork) and with local hard cheeses (laguiole, salers or cantal).<\/p>\n
Follow the link below to discover the Marcillac \u201cRoute des vins\u201d (in French and English).<\/p>\n
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- La route des vins de Marcillac<\/a><\/li>\n<\/ul>\n
Gaillac – 70 km<\/h3>\n
Gaillac is an AOC wine whose production spans both sides of the River Tarn. The town of Gaillac itself is 18 km from Albi and 50km from Toulouse and the area of wine cultivation is spread over 60 km\u00b2.<\/p>\n
Gaillac produces many different types of wine; red, ros\u00e9 and white, both dry and sweet, sparkling and semi-sparkling (perl\u00e9). Each type will accompany different dishes. The reds go well with charcuterie, red meats and cassoulet. The ros\u00e9s are summer wines, perfect for barbecues, salads and pizzas while the whites partner fish, shellfish and regional goats cheeses (cab\u00e9cou, raocamadour).<\/p>\n
You can find out more from the link (in French):<\/p>\n
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- Visites de caves de Gaillac<\/a><\/li>\n<\/ul>\n
Cahors – 83 km<\/h3>\n
The dark red wine of Cahors is probably the local wine which is best known in Britain and the USA. It has protected status (AOP). The wines are produced to the west of the town of Cahors, exclusively from the malbec grape (also known as cot or auxerrois).<\/p>\n
These wines go particularly well with red meats and hearty stews.<\/p>\n
You can find out more from the link (in French):<\/p>\n
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- les vignerons de Cahors<\/a><\/li>\n<\/ul>\n
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Cheese<\/h2>\n
![\"\"](\"https:\/\/www.tourisme-aveyron-segala.fr\/wp-content\/uploads\/\/Cabecous-M.Hennessy-740x493.jpg\")
<\/a>Cab\u00e9cous de la ferme de Falgayroles<\/figcaption><\/figure>\n Roquefort<\/h3>\n
This cheese from the south of Aveyron is famous throughout the world and has protected AOP status. Made exclusively from unpasteurised ewes\u2019 milk, it is aged in underground caves where it develops its distinctive blue mould and its unique tangy taste.<\/p>\n
Full of character and tradition, it is equally at home spread on a slice of good country bread as in numerous recipes of haute-cuisine.<\/p>\n
Cantal<\/h3>\n
Cantal is produced throughout the d\u00e9paertement of Cantal but also in 8 communes in the north of Aveyron. It is a pressed uncooked cows\u2019 milk cheese which must be aged at least 30 days to obtain the Cantal appellation. Such cheese would be called \u201cjeune\u201d (young), but two other ages exist, \u201centre-deux\u201d (between the two) ripened for between 3 and 7 months and \u201cvieux\u201d (old) which has to spend a minimum of 8 months ageing.<\/p>\n
Whether accompanied by a slice of bread, grated over a pizza or in a potato gratin, there are 1001 ways to enjoy it!<\/p>\n
Dishes<\/h2>\n
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- les vignerons de Cahors<\/a><\/li>\n<\/ul>\n
- Visites de caves de Gaillac<\/a><\/li>\n<\/ul>\n