Grape variety : Caladoc

Caladoc: Origins and Unique Characteristics of This Grape Variety

Caladoc is a relatively young grape variety, created in France in the 1950s. A cross between Grenache and Malbec, it is primarily cultivated for its disease resistance and its ability to produce fruity and approachable red and rosé wines. While less well-known than its parent varieties, Caladoc is gaining popularity in several French wine regions, particularly in southern France, including Languedoc and the Rhône Valley. This versatile grape stands out for its ability to produce wines that are fresh, aromatic, and well-structured, making it a favorite in blends. This article explores the origins and characteristics of Caladoc, detailing its history, the terroirs where it thrives, and the best food and wine pairings for red and rosé wines made from Caladoc.

Description and Origins of Caladoc

Caladoc was created by the French National Institute for Agricultural Research (INRA) in the 1950s by crossing Grenache and Malbec. Originally designed to enhance vine resistance to disease and produce wines with good structure, it has established itself in several Mediterranean wine regions such as Languedoc and Provence. This grape inherits the fruity and sun-kissed character of Grenache, combined with the tannic structure and depth of Malbec. Its consistent yields and versatility make it an attractive choice for winemakers, as it is well-suited for both red and rosé wine production.

The Main Terroirs Where Caladoc is Grown

Caladoc is primarily grown in southern France, particularly in Provence, Languedoc-Roussillon, and the southern Rhône Valley. These sun-drenched regions, with diverse soils ranging from clay to limestone, provide an ideal environment for this grape to thrive. Caladoc is often blended with other Mediterranean grape varieties to balance wines and add freshness and finesse.

• In Provence and Languedoc, it is frequently used for rosé wine production.
• In the Rhône Valley, it is valued for its role in lighter, fruit-driven red wines.

Aromatic Characteristics of Caladoc

Caladoc in Red Wine:

Caladoc in Rosé Wine:

Best Food and Wine Pairings with Caladoc

Here are our expert recommendations for pairing Caladoc-based red and rosé wines with food:

• For a perfect pairing with beef carpaccio, choose a red wine from Languedoc or Provence, preferably from an IGP Méditerranée estate or château. With its delicate aromas of blackcurrant buds, stewed strawberries, and cherry, this light and fruit-forward red wine will beautifully complement raw red meat dishes.
• For a pairing with guacamole or piperade, opt for a rosé wine from Languedoc, sourced from an IGP Pays d’Oc or AOC Corbières estate or château. These fresh and fruity rosé wines, with notes of redcurrant, grapefruit, and flowers, are an excellent match for vegetarian dishes.
• For a sweet and savory dish like duck à l'orange or lacquered duck, go for a 100% Caladoc red wine from an IGP Pays d’Oc estate or château. This single-varietal Caladoc wine offers a smooth texture and fragrant aromas of fresh red fruits, spices, and licorice, making it a perfect companion for Asian cuisine.

As you can see, Caladoc is an accessible and versatile grape variety that deserves to be discovered in both red and rosé wines. To explore its full potential, visit Avenue des Vins and browse our wide selection of Caladoc wines or other exciting grape varieties. Whether you're looking for white, red, rosé wines, or Champagne, our carefully selected bottles come directly from top estates and châteaux, ensuring the best quality-to-price ratio!

Caladoc, a modern cross for southern France

Caladoc is one of the many grape varieties bred in France in the twentieth century rather than inherited from an old vineyard. It was obtained by crossing Grenache with Malbec, the grape also known as Côt, and it keeps the generous fruit of the first with part of the color and backbone of the second. Because few appellations officially list it, Caladoc is most often bottled as an IGP varietal or added to a blend, where it brings color and supple fruit. You will find it right across the Mediterranean south, from Languedoc-Roussillon wine to the rosés of Provence wine and the lighter reds of the Rhône Valley wine.

Serving and keeping Caladoc

Caladoc gives easy-going, fruit-forward red wines that are best served at around 15-17 °C, cool enough to keep the raspberry and cherry fruit lively without hardening the moderate tannins. It also turns out pale, crisp and aromatic rosé wines, best served well chilled as a summer aperitif. Either way, Caladoc is made to be enjoyed young: open it within a few years rather than laying it down, so its fresh fruit stays at its best.

Frequently asked questions about Caladoc

What is Caladoc?

Caladoc is a red French grape variety created in the 1950s from a cross between Grenache and Malbec. It is grown mainly in southern France and prized for its disease resistance and its fruity, approachable red and rosé wines.

Where is Caladoc grown?

Caladoc is grown mainly in southern France, especially in Provence, Languedoc-Roussillon and the southern Rhône Valley. It is most often bottled as an IGP wine, on its own or blended with other Mediterranean varieties.

What does Caladoc wine taste like?

Caladoc reds are deeply colored, fruity and supple, with aromas of raspberry and cherry and moderate tannins. Made as a rosé, the grape is pale, fresh and lively, with notes of red berries and citrus.

At what temperature should you serve Caladoc?

Caladoc reds are best served at around 15-17 °C, cool enough to keep their fruit lively while keeping the tannins supple. Its rosés are better served well chilled, as a summer aperitif.