Mauzac
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Mauzac

Mauzac
Over the years, Mauzac has led an increasingly fading existence in its small corner of the world; once a well-cultivated grape grown at large in southwestern France, but since the 80s with a limited presence in Gaillac and Limoux. With its characteristically fragrant palette of freshly cut grass, green apple and with a lively acidity, it is a grape that in many ways is easy to confuse with, among others, Sauvignon Blanc. Thanks to the great similarity with more well-known grapes and its ability to retain its acidity even in warm climates, predictions see a future increase of the cultivation area in the wine region of Bordeaux, among other places, given the climate changes we are experiencing now and will be facing.
Today, there is a dwindling cultivation of about five thousand hectares of Mauzac in the region of Sud Ouest in southwestern France. Two districts in particular are home to the grape: Gaillac AOC where the yield is fairly stable from year to year, and Limoux AOC where the area cultivated is on a slight decline as Chardonnay is the preferred grape when replanting the fields. Thankfully, the quality of wines from this region has improved steadily since the 80's, which has seen the fantastic Blanquette de Limoux find fame beyond the district boundaries and a constant influx of new fans; and thus, a large share of Mauzac's existence in the wine world is secured!
Mauzac
Foto Bordeaux av FreeProd33
Then what about Bordeaux? In dry, white Bordeaux wines, the grapes most often thought of are Semillon, Sauvignon Blanc and Muscadelle; but for a long time Mauzac has also been one of the permitted grapes of the region. However, the production has never been particularly large, and the grape has lived a seemingly completely anonymous existence in recent years. But as recently as in January of 2021, the INAO (Institut National de l'Origine et de la Qualité) decided that a couple of new white grapes were to be approved, Alvarinho and Liliorila; simply to secure the future production of white wines from Bordeaux during the increased global warming we are expected to face. And here, too, the hardy old faithful servant Mauzac will play an important role for Bordeaux, at the same time ensuring its own survival.
Mauzac
In a previous article we wrote about Blanquette de Limoux (BdL), a sparkling white wine from mainly Mauzac grapes, made with the "Methode ancestrale". The wine is bottled before it is completely fermented, and the process therefore continues in the bottle. The fermentation produces carbon dioxide as a by-product, which forms carbonic acid (the bubbles!) when reacting with the water in the wine. The slightly opaque drink may look undrinkable, but the process is as natural and simple as it can get! Because the wine is bottled before fermentation is complete, it is neither clarified nor filtered, and so there is a large proportion of yeast cells left; the yeast then dies and falls to the bottom like a sediment when it has either consumed all of the sugar or is unable to process more. Blanquette de Limoux is a fantastic wine that you have access to via Escapat (at the vineyard or via our webshop for swedish customers), a retailer of J. Lauren's sparkling wines. Try their BdL together with a relish made with grated Granny Smith apple, finely chopped cold-smoked salmon, Crème Fraîche, flavored with some salt and pepper and served on a slice of great bread. Wonderfully tasty, and a simple but enticing snack!
Mauzac
Foto Gaillac av BerndtF  CC
Gaillac has a plethora of producers who produce interesting and tasty examples of Mauzac. Usually, other grapes are mixed in to create blends; Len de I'El (local grape), Ondenc (regional grape), Muscadelle and / or Sauvignon Blanc. If the bottle says Mauzac, or if the producer in some other way claims it to be Mauzac, at least 50% of the grape content must be Mauzac.
If you are travelling in the region, try to secure a visit to Domaine Plageoles, or look for their label in any well-stocked wine shop, and try their Tres Cantous Vin de Voile! A wine that often gets sky-high ratings by La Revue du Vin de France, thanks to its high quality. It is a wine that is fantastically different, and indescribably interesting; it must be experienced to be understood. The wine is stored for at least seven years under a protective yeast veil, a similar procedure to the vinification in Jerez of Palomino Fino to what we call Sherry. Wonderful as a complement to tapas-inspired small dishes, where saltiness and minerality play a major role; it pairs perfectly with cured meats, roasted and salted almonds, olives, creamed anchovies, and the like.
Mauzac; a fantastic acquaintance with many facets, and one which, thanks to climate change, will paradoxically take on the future with a positive upswing. Dare to try, dare to let your curiosity tickle your palate and make this grape a new acquaintance. Cin-cin!
Winegrower
Bruno Ohlzon
Written by
pea&Rosenberg