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Location: South-west France around Bergerac in the Dordogne département, east of Bordeaux.
Landscape: Vineyards occupy both sides of the Dordogne valley, with hillsides, plateaux and river terraces.
Names: Bergerac is a regional reference and an appellation name; Monbazillac and Pécharmant have distinct appellation rules.
Orientation: Monbazillac lies south of the river; Pécharmant is on hills north-east of Bergerac.
Duras nearby: Côtes de Duras is a separate Lot-et-Garonne appellation around the Dropt, a Garonne tributary; Bergerac itself follows the Dordogne.

Atlantic influence: An oceanic climate, moderated by distance inland, brings more seasonal temperature contrast than the coast.
Site differences: Slope, exposure, elevation and soil water reserves affect ripening within the district.
Autumn moisture: Dordogne valley mists can help noble rot when followed by drying conditions.
Risk: Humidity can also favour damaging rot; a successful sweet-wine harvest needs suitable weather and careful selection.

Regional variety: Clay-limestone hills, sands, gravels and river deposits form a varied landscape.
Monbazillac: Clay-limestone slopes south of Bergerac provide the principal sweet-wine reference.
Pécharmant: Sands and gravels over an iron-rich clay layer called tran are characteristic references.
Interpretation: Drainage, depth and water supply matter; soil names alone do not guarantee flavours.

Red anchors: Merlot, Cabernet Sauvignon, Cabernet Franc and Malbec, also called Côt.
White anchors: Sémillon, Sauvignon Blanc, Sauvignon Gris and Muscadelle are important; legal roles vary by appellation.
Dry or sweet: The white grape family appears in both dry Bergerac and sweet Monbazillac.
Blends: The appellation and actual bottle determine composition; do not assume that every wine contains every permitted grape.

Bergerac: Dry red, dry white, and rosé that may be dry or off-dry.
Côtes de Bergerac: A separate appellation for red and whites with residual sweetness; there is no rosé category.
Monbazillac: Sweet, unfortified white, made from selected overripe grapes.
Pécharmant: Dry red only, from a blend of at least three of its four permitted grapes.

Concentration: Grapes are harvested overripe, often concentrated by noble rot under suitable conditions.
Selection: Successive hand-picking passes select suitable grapes as they develop.
Fermentation: Fermentation leaves some grape sugar in the wine; no fortifying spirit is used.
VDN contrast: A vin doux naturel retains sweetness through spirit added during fermentation; Monbazillac is a different production category.

Saussignac: Liquoreux white from overripe, selectively hand-picked grapes; more than 68 g/L fermentable sugar.
Rosette: Moelleux white with 25–51 g/L; a fresher, less concentrated reference than many liquoreux bottles.
Montravel: Dry white and dry red. White must blend at least two principal grapes, without a compulsory Sauvignon majority.
Côtes de Montravel: White with 25–54 g/L; at least 30% Sémillon in its wine blend.
Haut-Montravel: Liquoreux white with more than 85 g/L; at least 50% Sémillon in its wine blend.
Use the bottle: These names are separate appellations, not a ladder of quality. Sweetness, acidity and maturity still need tasting.

Assess: Identify colour and sweetness first: a fresh dry white, structured red and sweet Monbazillac need different dishes.
Dry white & rosé: Try fresh white with trout, lemon and parsley or Rocamadour goat cheese; rosé with grilled prawns and courgettes.
Red: A supple Merlot-led blend suits duck confit; a firmer Cabernet-rich wine suits roast lamb with rosemary.
Sweet white: Try Monbazillac with an apricot tart or Roquefort; keep the wine at least as sweet as dessert.
Service: Start dry white and rosé at 8–10°C, textured white at 10–12°C, red at 15–18°C and sweet white at 8–10°C.
Opening: Taste young reds before aerating; gently decant mature bottles only when sediment warrants it.