Philippe Faure-Brac won the Best Sommelier of the World Award in 1992. Today Philippe Faure-Brac is as attentive as ever to his restaurant, Bistrot du Sommelier in Paris and is a regular contributor of articles, writing in various magazines. He is also a member of the tasting committee of the "Wines of France" magazine. He takes part weekly in an emission of radio on BFM called "In Vino". During a tasting of Cahors wines organized at his restaurant, he talked to us about Cahors wines, their qualities and specificities.

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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!