Our flavours

The appellation area stretches from the undulating plains of the Uzège to the foothills of the Cévennes. The hillsides are bathed in sunshine and scattered with traditional drystone shelters known as capitelles, and the vines grow cheek by jowl with olive groves and truffle oaks.

Wines to savour

La Table d’Uzès

It took 28-year-old chef Oscar Garcia of La Table d’Uzès less than a year to win his first Michelin star. Garcia’s food is shaped by his personal values of rigour, passion for his work and dedication, plus “just right amount of seasoning, and never more than three or four flavours. It’s vital to let the natural product shine through.” Although chef Christophe Ducros has since taken over, Table d’Uzès’s passion for locally-sourced products remains unchanged.

Perfect pairings for Duché d’Uzès white wine: Saint Siffret green asparagus in a pastry crust, with local snails from Cyril Santos, grated aged Parmesan and a garlic-parsley emulsion.

And with a Duché d’Uzès Red: Camargue beef or bull meat with thyme, beef cromesquis, Sables potatoes and green garlic in a tangy Sauce Gardiane.

Avec un vin rouge Duché d’Uzès : Taureau de Camargue, la Côte rôtie au thym. Cromesquis de paleron, Pomme de terre des sables et Ail nouveau. Sauce Gardiane acidulée.