Vins de Bergerac et Duras

Happy Bergerac

To be enjoyed with :

Haut-Montravel | Monbazillac | Saussignac

1/ Prepare cocktail mix the night before: crush raspberries then add strawberry purée, bird’s eye chilli and Sichuan pepper. Add 120ml dessert wine. Leave to infuse for 30 minutes.

2/ Strain to remove chilli pieces and seeds. Cover with cling film and refrigerate for 2 hours.

3/ To serve, split cocktail mix between 4 wine glasses then add 80ml dessert wine to each glass.

4/ Garnish with a strawberry half, raspberry and bird’s eye chilli.

By mixologist Victor Delpierre


Serves 4

  • 12 raspberries
  • 160ml Périgord strawberry purée
  • 1 finely chopped bird’s eye chilli
  • 1 twist of Sichuan pepper
  • 400ml dessert wine


  • 4 raspberries
  • 2 strawberries
  • 4 bird’s eye chillis

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