Côtes-de-gascogne

Côtes de Gascogne is a PGI from South-West France, recognised since 2009 and produced mainly in the Gers, as well as in a few neighbouring communes in the Landes and Lot-et-Garonne. Located in the same region as Armagnac, these vineyards were long classified simply as Vin de Pays before gaining Protected Geographical Indication status, which now sets out more specific production requirements.

A wine region dominated by white wines

The appellation produces predominantly white wines, ranging from dry and off-dry to sweet styles, using local grape varieties. Colombard leads the way, often complemented by Ugni Blanc and Gros Manseng. Colombard is also one of the grapes traditionally used to produce Armagnac, which gives an indication of its naturally high acidity and aromatic character. Red wines and rosé wines are also produced from varieties such as Merlot, Tannat, Malbec and Cabernet, but remain a small part of production compared with the overwhelming dominance of white wine.

Wines made for freshness

The oceanic climate, moderated by the Landes forest to the west and the Pyrenees to the south, slows grape ripening and helps preserve natural acidity. This gives wines from the Gers their distinctive character: lively, aromatic whites with notes of citrus and exotic fruit such as lychee, mango and pineapple, sometimes accompanied by white floral aromas. The sweeter cuvées balance residual sugar with this same freshness, setting them apart from the richer, heavier sweet wines produced in some other regions.

Styles to know

Dry Côtes de Gascogne is easy to enjoy as an aperitif or with a light meal. The less common off-dry style brings a little extra roundness without becoming overtly sweet. Sweeter wines are richer and work particularly well with sweet-and-savoury dishes or desserts. Estates such as Domaine de Joy and Domaine du Tariquet illustrate the diversity of styles that can be produced by a single estate, with ranges often spanning all three profiles.

How to serve Côtes de Gascogne wines

Dry whites are best served well chilled, at around 8-10°C, either as an aperitif or with seafood and grilled fish. Sweeter wines pair well with foie gras, fruit tarts or blue cheese and benefit from being served slightly cooler, at around 7-8°C, to balance their sweetness.

How to choose your bottle

For a summer aperitif or an everyday meal, a dry white is an excellent choice and is often among the most affordable wines in the selection. For a more special occasion, a sweeter style works particularly well with dessert or foie gras, two classic pairings that highlight its balance between sweetness and acidity. Vintage matters less here than in many other wine regions: these wines are generally intended to be enjoyed young, within a year or two of the harvest, while their aromatic freshness is at its best.