Tasting Gaillac Sparkling Wines: The Charm of the Ancestral Method

We had the pleasure of attending a professional tasting dedicated to Gaillac sparkling wines on Monday, December 1st, 2025. The event was held at L. et les Garçons in Levallois-Perret and organized by Les Comptoirs Gaillacois and the Maison des Vins de Gaillac.

The tasting highlighted the ancestral method, a historic winemaking tradition of the Gaillac region. This technique involves bottling the wine while it is still fermenting, allowing the grape’s natural sugars to continue their work and create a spontaneous effervescence, without the addition of tirage liqueur or dosage. The result is soft, natural bubbles, a fine mousse, and a fruity, fresh, and sincere style—very different from the traditional method.

At the heart of this distinctive style lies Mauzac, an indigenous grape variety of the Gaillac region. Renowned for its aromas of reinette apple, juicy pear, white flowers, and subtle honeyed notes, Mauzac produces delicate sparkling wines, often slightly off-dry, with a lively and refined effervescence.

When it comes to food pairings, these sparkling wines shine with:

– desserts made with white fruits or apples;
– mild cheeses (such as tomme or fresh sheep’s milk cheese);
– light and convivial aperitifs.

With winter approaching, it is impossible not to mention galette des rois: these fine bubbles pair beautifully with it. They offer an original and elegant alternative to cider or perry, while retaining the fruity and festive character that perfectly complements puff pastry and frangipane.

This tasting was a reminder of how Gaillac sparkling wines—rooted in history, terroir, and authenticity—fully deserve their place among France’s great sparkling wines.