Arrufiac

Arrufiac is a white grape variety that is primarily grown in the Gascony region of France. It is most commonly used in the production of white wine, particularly in the Pacherenc du Vic-Bilh appellation.

History

The origins of Arrufiac are not well-documented, but it is believed to have been cultivated in the Gascony region for several centuries. The grape variety is known for its high acidity and distinctive aromatic profile, which can contribute complexity to blends with other local grape varieties such as Petit Courbu and Gros Manseng.

Viticulture

Arrufiac is a late-ripening grape variety, which can be a challenge in the relatively cool climate of Gascony. However, the grape's high acidity can be an asset in warm vintages, helping to maintain freshness in the finished wines. The variety is relatively resistant to common vine diseases, but can be susceptible to botrytis in damp conditions.

Wine Production

Arrufiac is rarely used to produce varietal wines, but is valued for its contribution to blended wines in the Pacherenc du Vic-Bilh appellation. The grape's high acidity and aromatic character can add complexity and balance to these wines, which are often dominated by the richer and more full-bodied Gros Manseng and Petit Courbu varieties.

Food Pairing

Wines made with Arrufiac are typically high in acidity, making them a good match for rich, fatty foods. They can be particularly successful when paired with traditional Gascon dishes such as foie gras, duck confit, and cheese.

See Also

• List of grape varieties
• French wine
• Viticulture
• Wine pairing

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