"Nestled in France’s deep south Cahors is one of the only appellations where the key grape is Malbec. Known locally as Cot” this grape produces deep incredibly rich reds packed with concentrated fruit flavour. The famous ‘black wine of Cahors’ fetches up to #100-a-bottle making this an irresistible bargain! Dark dense and fabulously ripe thanks to the magic touch of world-famous oenologist Michel Rolland this robust red is crammed with cassis-soaked character. Mouthfilling black fruit and subtle spice with a luxuriously smooth structure - pour yourself a generous glass and enjoy!”

"The color is red garnet. Blackberry and vanilla aromas dominate the noise. Chocolate and licorice aromas also charm us. The mouth is refreshing and fruity. It’s the perfect balance with the long tannins and the nicely integrated woody aromas.

You will appreciate this wine with red meats. It will be an excellent choice with a conserve of duck, lamb and deer.

Serving temperature: 15 to 17 ° C.
Ready to drink now or cellar until 2013."

Bill Zacharkiw, a free lance journalist for the Canadian daily The Gazette and author of the blog The Caveman, suggests a weekly selection of wines. Among them he recommends 2005 Le Combal by Cosse-Maisonneuve:

"Cahors 2005, Le Combal, Cosse Maisonneuve, France red, $19.80, SAQ # 10675001. Big Cahors, authentic and made for the hunter-gatherer in you, with black licorice and meat. There is some animal that is "pheasanting" in the bottle, covered in rose petals and mint. Big, burly tannins make this a wine for the true Cahors lover. Bring on the cassoulet! Biodynamic. Carafe one hour before drinking. Drink now-2012. Food pairing: duck and other strong, rich meat dishes."

Voluntourism combine volunteer work with holidays. Two college graduates, Alexandra Panzer and David Gumbiner set off on a five-month tour of Europe and Asia with emphasis on volunteering in green projects.

While in Europe, they traveled to the Lot Valley and worked in an organic farm. Their host didn't forget to feed them and make them discover the wines of Cahors: "Our plates were laden with shallots, onions, and potatoes we'd picked from the ground ourselves and cheese we had helped to make. There was always some delicious bottle of Cahors wine in his cellar that we just had to try, and Eric did his best to teach us the nuances of each local vintage."

To learn more on Alexandra and David's cultinary and vinous experience, read Alexandra's blog!