Arrufiat

Arrufiat is a type of grape variety that is primarily grown in the South West region of France. It is most commonly used in the production of white wine, and is known for its distinctive aromatic profile and high acidity.

History

The origins of the Arrufiat grape are not well-documented, but it is believed to have been cultivated in the South West region of France for several centuries. The grape is often associated with the Pacherenc du Vic-Bilh appellation, where it is used to produce both dry and sweet white wines.

Viticulture

Arrufiat is a late-ripening grape variety that requires a long growing season to fully develop its flavors. It is relatively resistant to most common grape diseases, but can be susceptible to botrytis cinerea, a type of fungus that causes noble rot.

Wine Production

Arrufiat is typically used in blends with other local grape varieties, such as Petit Courbu and Gros Manseng. The grape contributes high acidity and aromatic complexity to the wines, with common flavor notes including citrus, pear, and floral undertones.

In the Pacherenc du Vic-Bilh appellation, Arrufiat is often used to produce sweet wines with high residual sugar. These wines are typically aged in oak barrels, which adds additional complexity and richness to the final product.

Food Pairing

Due to its high acidity and aromatic complexity, Arrufiat-based wines can be paired with a wide range of foods. They are particularly well-suited to dishes with rich, creamy sauces, as the acidity of the wine can help to balance the richness of the food. Seafood, poultry, and vegetarian dishes are also commonly paired with Arrufiat wines.