Gaillac is an historic wine-producing region located just north-east of Toulouse, in the south-west of France. It is one of France's oldest viticultural areas, established in Roman times or even earlier, and still produces a wide variety of wines today. The region is best known for its richly colored, spice-scented red wines, which were historically used to beef up light-bodied Bordeaux. To those in the know, these can offer excellent value for money and many are of very high quality indeed. There is clear interest in the diverse local whites too, which come in various sweet and dry styles. There are even two kinds of sparkling wine made here, which quite possibly pre-date those of Champagne. A small quantity of rosé is also made in the area, although this rarely attracts as much attention as the other wines.
Occupying the north-western third of the Tarn administrative department, the official Gaillac viticultural area covers 50 or so parishes. At the very heart of the area is the town of Gaillac itself, from which the appellation takes its name. The Tarn River effectively bisects this area on its south-westerly course between Albi and Gaillac town. After leaving the last of the Gaillac vineyards, the river turns to the north-west and forms the eastern limit of Gaillac’s western neighbor Fronton. The Tarn once played a vital role in Gaillac’s fortunes; 45 miles (70km) west of Gaillac town, it flows into the Garonne, ultimately connecting Gaillac with the port of Bordeaux and the export markets beyond.
The primary grape varieties used for Gaillac's red and rosé wines are Duras, Fer Servadou and Syrah, which together must comprise at least 60% of the final blend. With Gaillac's historical links to the west of France, it is not surprising that the Bordeaux varieties Cabernet Sauvignon, Cabernet Franc and Merlot are also permitted for use, albeit in minor proportions. Small quantities of Gamay are also allowed. As of 2008, up to 10% of Prunelard Noir (a local variety once thought extinct) is permitted in the red wines, except for the light, fruity, Beaujolais-like primeur, which is made solely from Gamay.
The varieties used to make Gaillac's various white wines are Len de l'El, Mauzac and Muscadelle. These three are used together in dry, white Gaillac blanc, possibly complemented by small quantities of Ondenc (a long-established but long-forgotten local variety making a steady comeback) and Sauvignon Blanc (which is steadily gaining popularity here with its fresh, grassy flavors and trademark acidity). The sparkling Gaillac Méthode Ancestrale wines are made exclusively from Mauzac, while the sweet vendanges tardives stickies typically rely on Len de l'El and Ondenc.
The phylloxera outbreak of the 19th Century led to a significant decline in Gaillac's vine plantings, but they are now finally regaining momentum. Land here is much cheaper than in other French wine centers and that fact, combined with the region's viticultural history, means that Gaillac is now seeing increased outside investment.
The north-east of the Gaillac viticultural area produces dry whites of particular quality from its limestone-rich vineyards. These are sold under a separate appellation, Gaillac Premieres Cotes.
