Long-standing favourite of Adnams; Plaimont, is a dynamic co-op that focusses on preserving the flavour and identity of the region, using local varietals and reviving forgotten grapes. With a sense of community at the heart of what they do, we sought the inside scoop on their winemaking philosophy and some tips for hosts on pairing their wines with good food and good company.
Plaimont is a wine cooperative based in the Gascony region at the foothills of the Pyrenees in the southwest of France. The cooperative was created in 1979 by the joining of three different wine cooperatives in the villages of Plaisance, AIgnan, and Saint Mont, which is where they get the name Plaimont. Today 600 growers belong to the cooperative, which amounts to 5300 hectares in production over five different denominations – Côtes de Gasgogne, Saint-Mont, Madiran, Pacherenc de Vic-Bilh, and Jurançon. They also own 10 domaines and châteaux.
From the very beginning, Plaimont’s mission and philosophy has always been preserving the local winegrowing economy as well as preserving and promoting indigenous grape varieties through the quality of their wines. “We have vines that are pre-phylloxera and are more than 270 years old. These vines have allowed us to rediscover grape varieties that were thought lost. With our experimental wine conservatory, we’ve been able to bring them back to life,” said Mark Robbins from Plaimont.
“They have since been integrated into our IGP and AOC systems and are part of the wines we sell today. The main advantage of this is the fight against climate change. These once forgotten grape varieties fell out of fashion because they produced low alcohol wines. With today’s climate, they produce interesting wines and are able to keep them at a naturally lower ABV.”
When we asked Mark for his tips for aspiring hosts, there was no shortage of options in the Plaimont range:
“There is a Plaimont wine for every occasion, meal, and person. Our Côtes de Gascogne are light, bright, aromatic, and great sipping wines, or with a light lunch, or a summer BBQ. Our Saint-Mont whites we call the Chablis of the Southwest, while the reds are great with a Sunday roast with the whole family around the table. Our Madiran are classic winter wines to enjoy around the fire or with a hearty stew and the dry Pacherenc de Vic-Bilh age really well and pair well with fish or white meat dishes, even those with a spicy kick. The sweet wines go perfectly with blue cheese or a classic tarte au citron. And finally, our dry Jurançon can go from start to finish.”
“Don’t be scared of our little-known grape varieties. In tastings, for example, everyone has almost always preferred the Gascon-style Colombard to its better-known friend the Sauvignon Blanc. Also, dare to try different food and wine pairings. The Adnams Pacherenc de Vic-Bolh sweet white is delicious with blue cheese. Try the Gascon Style Colombard with some Asian cuisine. Also, don’t forget to slightly chill our reds to around 14 or 15°c. It brings out the explosive fruits.”
PLAIMONT PAIRINGS
The BBQ or Pizza Party
Jean des Vignes Red, White and Rosé.
Really accessible and aromatic wines. They can be drunk on their own or are classic BBQ and pizza wines.
The Garden Party
Gascon Style Colombard and Sauvignon Blanc, Les Bastions Rosé, and Ribeton Tannat Merlot.
RWines with a little more style and complexity that can create a conversation around the lesser-known grape varieties.
A glass and nibbles and snacks
All of our wines go down a treat here.
For someone who enjoys a red with a bit of weight, the Madiran Chez Louisat is great. For a summer rosé, the Saint-Mont Les Bastions, or for a light aromatic white, the Jean des Vignes.