La Chantrerie : La révélation des arômes

The truffle, a fungal mushroom ( the truffle is a superior fungus compared to common, fibrous mushrooms ), lives underground for almost a year. It starts to grow in May, when it is flavourness and odourless with red skin and white flesh. It reaches it's full size in autumn and becomes progressively darker red and then black. The flesh becomes brown and then black vith white veins.

It is while this change in colour is taking place that the truffle acquires it's flavour. By the end of December, perfectly ripe, it will finally have all it's scent and flavour. The harvest, which lasts until the end of March, was previously carried out using a pig but is now more frequently done with the help of a trained dog.

A wine for keeping, Cahors is known for it's dark colour, which goes from burgundy to almost black in it's first few years and can become a terracotta colour with age.

It's bouquet is very complex (more than 300 components make up it's aroma). Young Cahors wines are dominated by primary and secondary fruity, floral and vegetal aromas.

During ageing the tertiary flavours come into play: the wine becomes more delicate and transforms and develops to arrive at it's best.

The revelation of aroma