In its Winter 2007-2008 issue, the magazine Tasted met with Olivier Poussier, elected Best World Sommelier in 2000. Poussier talked about the Cahors wines' qualities and how to pair them with food

You can read a PDF version of the article available here (with permission of Tasted).

Cahors Malbec is food friendly. It can be highly subtle or very straightforward. It does not have to be drunk with a cassoulet or conserve of duck. A loin of lamb from a Quercy farm will do the business. Or even a sweet and sour dish. Superb with game but also excellent with a tournedos. Foie gras suits it to a tee.

And surprisingly enough, the Lot black wine goes well with Provençal cuisine. These qualities have not gone unnoticed by local cooks who have defended Cahors wine for many years. Won over by this new title, they have been the first to add the Black Wine range to their wine lists.

Inspired by this initiative, restaurants in the Paris area are today ready to follow their example!