Viticulture in the Southwest of France was initially established by Phocaean traders and certainly expanded under Roman occupation. The region’s network of rivers made it possible to transport its wines to distant markets and by the 2nd Century AD, wines from the Southwest were the most highly prized in Europe.
The vine louse, phylloxera, literally wiped out the vineyards and the 2000 year-old traditions of the region in the 19th Century. A renaissance that began in the 1950s continues to this day as enthusiastic growers and a new generation of winemakers reestablish the ancient vineyards.
Armagnac can be appreciated after a meal as a digestive. It is excellent alongside foie gras also. It might be used to toast a marriage or relatives visiting from afar. Even the locals consider Armagnac to be a treat for special occasions because the best versions are to them, as to us, rare and expensive. Though the finest old Armagnacs need nothing to accompany them, there are many traditional uses for good quality younger versions i.e. every household has jars of prunes preserved in Armagnac made by hand each year. The famous Gateau a la Broche (cake on a spit!) is made by dripping batter on a rotating spit, usually made by the man of the house. When the cake is golden brown it is removed from the spit and soaked in Armagnac. Many say that it tastes best two days after soaking.