Paul-Andr\u00e9 Barriat, pr\u00e9sident de l\u2019Interprofession des Vins de Bergerac et de Duras ainsi que les vignerons de Bergerac ont organis\u00e9 une grande d\u00e9gustation de vins de Bergerac au restaurant le Terroir parisien, le 9 avril dernier.
C\u00f4tes de Bergerac rouge et ros\u00e9, P\u00e9charmant, Monbazillac ou encore C\u00f4tes de Montravel, les 8 domaines et soci\u00e9t\u00e9s repr\u00e9sent\u00e9s se sont employ\u00e9s \u00e0 faire d\u00e9couvrir la richesse de ce vignoble. Fort de 11 500 hectares, les vins de Bergerac comptent 13 A.O.C dont 6 appellations concernent les moelleux ou liquoreux. Ces derniers se caract\u00e9risent par leur texture soyeuse et leurs ar\u00f4mes de fleurs et de fruits \u00e0 chair blanche. Les Bergerac rouges sont quant \u00e0 eux des vins fins, souples, gourmands et fruit\u00e9s qui peuvent se consommer jeunes.
On retiendra, entre autres prestigieuses r\u00e9f\u00e9rences, le Ch\u00e2teau Vari R\u00e9serve Monbazillac, le Ch\u00e2teau Haut Lamouthe Bergerac rouge et le Ch\u00e2teau Bouffevent Bergerac rouge Cuv\u00e9e Mathilde.<\/p>\n","protected":false},"excerpt":{"rendered":"
Paul-Andr\u00e9 Barriat, pr\u00e9sident de l\u2019Interprofession des Vins de Bergerac et de Duras ainsi que les vignerons de Bergerac ont organis\u00e9 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[34],"tags":[],"class_list":["post-4142","post","type-post","status-publish","format-standard","hentry","category-actualites"],"blocksy_meta":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p9UvTf-14O","_links":{"self":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/4142","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/comments?post=4142"}],"version-history":[{"count":0,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/4142\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/media?parent=4142"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/categories?post=4142"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/tags?post=4142"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}