Fruity, spicy and powerful, it can accompany a veal scallop with mushrooms, slivers of ducks in a blackcurrant sauce or a piece of beef in a perigourdine sauce.
More simply, Red Gaillac will enchant your palate if you associate it to meat cooked in a sauce or just grilled, a Cabécou-Roquamadour, or Cantal cheese.