Ségalin is a minor red cross grape variety used for stiffening blends in Cahors, south west of France

Colour, Aromas and Taste Profile

Ségalin are deep in colour. It is mainly used in blends, to increase body and structure.

Fresh Segalin grapes on the vine

Regional Features & Food Pairings

Early budding and mid ripening, Ségalin has low vigour when planted in warmer climates, but is better suited to more moderate temperatures and pruned long and trellised. Wines are deeply coloured, well structured, and tannic, with 67 ha (166 acres) in France in 2008. It is recommended for much of southern France, from the Dordogne in the west to the Bouches-du-Rhône in the south east. In Cahors, Ségalin is used to blend with Malbec to add structure. In the Lot, where Segalin comprises around 10% of the vineyard, along with Gamay Noir and Merlot the variety is used to increase body. Ségalin wines pair well with grilled or roasted red meats, game, and richly flavoured dishes.

Foods to pair with Segalin:

Fun Fact about Segalin
Ségalin was named after the Ségalis, a region between the Aveyron and the Tarn, in France.

Top Wines with Segalin

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