Madiran Wine Region

Madiran wine region is nestled in the gently sloping hills around the village of Madiran in Gascony in Southwest France. The region is famous for its highly expressive red wine primarily made from a dark variety of Tannat characterized as rich and full-bodied. Spread across 1300 hectares, the Madiran region covers departments of Gers, Hautes-Pyrénées, and Pyrénées-Atlantiques. 

The Madiran wines were once made exclusively from Tannat grapes that required long bottle aging before it was even hospitable. Modern winemakers started blending Tannat with Cabernet Sauvignon and Cabernet Franc so that wines could be enjoyed young while the wine stays rich, and flavorful with silky tannins.

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Where is the Madiran wine region?

Down the Pyrenees Mountain, the Madiran wine region is spread across the gently sloping hills around the Village of Madiran in the Gascony District. The region is a part of the Southwest France region, in the Occitanie region, 40 km north of Tarbes, on the edge of the Pyrénées-Atlantiques department. The region has oceanic influences as it is just 100 km from the Atlantic Ocean and 50km from the Pyrenees Mountain range. Madiran region is bordered by Cotes de Saint-Mont from the North to the northeast and Tursan from the northwest. The commune of Pau lies just around 45km south of the region. Madiran wine appellation is home to 30 fine wineries producing tannic yet sensual wines made from the Tannat grape variety. 

History of the Madiran wine region

Madiran was awarded the status of Appellation d'Origine Contrôlée in 1948 and produces only red wines under this appellation. The Madiran red wines were once made exclusively from the rare dark Tannat grape which led wines to take a long time to age in a bottle before it was even approachable. Modern winemakers from Madiran stated to use Cabernet Sauvignon, Fer, and Cabernet Franc along with the tannic Tannat so that the wine can be consumed young while maintaining the character of the region. Madiran wine appellation requires vineyards to account for 60% of Tannat grapes.

The terroir and geography of the Madiran wine region

The Vineyards look like a carpet laid across the gently rolling hillside in the countryside around the Madiran village. The region is blessed with exceptional and varied terroir. At the highest point of the region, the soil mostly comprises pebbles of the Maucor Nappe. The slopes of eastern hills have gravelly shales with good exposure to the sun. Influenced by the Atlantic Ocean in the west and the Pyrenees mountain range in the south, the Madiran region has a temperate climate that is warm and dry with an annual rainfall of 1000mm. On the western slopes, the soil is mostly clay and limestone which brings out the vibrancy of the Tannat. 

Popular grape varieties from the Madiran wine region

Tannat is the indigenous grape variety of the Madiran wine region, which is the heart of the region that provides the identity to its wine. The rare and dark Tannat of the region is intense in structure, color, acidity, and tannins. Madiran wine appellation requires vineyards to comprise a minimum of 60% of Tannat. Other grape varieties that are grown here are Cabernet Sauvignon, Cabernet Franc, and Fer Servadou. 

Madiran wines are generally very concentrated, tannic, and require several years of aging to get the best of it. The aged wines have aromas of red fruit, spices, and black fruits. Modern winemakers have been making a softer version of their wine that can be enjoyed young. 

Food to pair with Madiran wine 

Salade Landaise

Salade Landaise is a classic French salad that originated from the Les Landes area in the southwest part of France. This dish is famous among the french for its flavorful duck and walnuts. Salade Landaise is usually prepared with duck breast, confit, lettuce, bacon, tomatoes, croutons, and walnuts. The duck breast is first roasted and then shredded to combine with other ingredients along with mustard, vinegar, honey, onions, and olive oil. Salade Landaise is traditionally served with duck pieces arranged on top of the salad. This dish is served immediately while the roasted duck pieces are still warm. 

Coq au vin

Coq au vin, a famous French dish, has been around for centuries and it is still enjoyed today. The tender and juicy meat with rich and luscious sauce satisfied any palate during any time of the year. The dish is usually made of chicken, bacon, mushrooms, and shallots in a red wine sauce. Traditionally, Coq au vin is served with boiled potatoes on the side.

Coq au vin can be prepared using different ingredients such as vegetables and meat, which makes it versatile enough to be enjoyed by a wide range of wines especially tannic wines from Madiran. 

Foie Gras

Foie gras simply means “fatty liver” in French, which was discovered by ancient Egyptians. Foie gras made its way to become a delicacy for kings and noblemen when it reached Gaul. It has since become part of french gastronomy and represents the culinary finesse, culture, and sophistication. 

The foie gras can be served whole, as pâté, or as a mousse. It is sometimes served in terrines, pan seared, or as an appetizer or an entrée. The crisp Meursault wines with a mineral flavor profile complement the velvety foie gras. Meursault chardonnay accentuates the buttery texture of foie gras. 

A duck or goose liver is fattened through a process called gavage resulting in a silky smooth texture and rich taste. The goose liver is considered more refined with a milder taste, whereas duck liver tends to have a gamier flavor with slightly less fattiness. 

Places to visit in the Madiran wine region

Sainte-Marie church

The church dates back to the 9th to the 10th century, built on the foundations of the first chapel that is connected to the establishment of a monastery. Folklore suggests that the viticulture in the Madiran region was started by Benedictine monks from the Monastery.  During the wars of religion that took place across France, the church was burned down by the protestant troops. The church was later rebuilt in the 18th century using the remains of the ruins and one can easily identify the stones reddened by fire. The region was named “Maridan” from the Latin term “Maria Dona” which indicates the patron saint of the church and the great monastery that later turned into “Madiran”. 

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Frequently asked questions about Madiran