Braucol Grape variety guide: history, French regions, taste & food pairing
Braucol is the Gaillac name for Fer Servadou, a fragrant, peppery red grape of southwest France that gives the region's reds their signature red-fruit freshness and spice.
Learn more about Braucol
History & origins
Fer Servadou is an ancient grape of the southwest, likely originating in the Pyrenean foothills. In Gaillac it has been called Braucol for centuries, a name often linked to the Occitan for "strong wood" or "hard stem." It is known as Mansois in Marcillac and Pinenc in Madiran. Gaillac's appellation rules favor native grapes, so Braucol, with Duras, forms the backbone of local reds.
French regions & appellations
Gaillac AOC (red and rosé), Gaillac Primeur and IGP Côtes du Tarn; under other names in Marcillac, Entraygues-Le Fel, Madiran and Saint-Mont.
Taste profile
Medium body, fresh acidity and supple yet firm tannins, with blackcurrant, red currant, raspberry, green pepper, black pepper, violet and a slightly earthy, iron-like minerality.
Food pairing
Duck confit, cassoulet, Toulouse sausages, grilled lamb, roast pork, aligot, charcuterie and Roquefort or Laguiole cheese.
Where Braucol grows in France
Wine regions: Sud-Ouest
Appellations: Gaillac