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Maury is an ''Appellation d'Origine Contrôlée'' (AOC) for fortified ''vin doux naturel''〔Jancis Robinson ''"(Unfinished stories: Vins Doux Naturels )"'' Financial Times, March 15th, 2013〕 wines made in the Roussillon wine region of France. Almost all wines are red, made from at least 75% Grenache noir (Garnacha). Other permitted grapes are Grenache blanc, Grenache gris, Macabeu (Macabeo), Malvoisie du Roussillon (Tourbat), Syrah, Muscat and other local varieties.〔T. Stevenson, ed. ''The Sotheby's Wine Encyclopedia (5th Edition)'' pg 291 Dorling Kindersley (2011) ISBN 9780756686840〕 Although the grapes are different, they are used and marketed very much like port. It is made in the communes of Maury, Saint-Paul-de-Fenouillet, Lesquerde, Tautavel and Rasiguères. The AOC was granted in 1936.〔Clive Coates ''An Encyclopedia of the Wines and Domaines of France'' pgs 452-464 University of California Press; First Printing edition (June 2001) ISBN 0520220935 〕〔A. Domine (ed) ''Wine'' pgs 328-331 Ullmann Publishing 2008 ISBN 978-3-8331-4611-4〕〔 H. Johnson & J. Robinson ''The World Atlas of Wine'' pgs 142-143 Mitchell Beazley Publishing 2005 ISBN 1-84000-332-4 〕 Maury is a "vin doux naturel" style created by adding fortifying spirits, such as brandy, to the wine in mid-fermentation. This halts the activities of the wine yeast leaving the wine with "natural" residual sugars. Maury is vinified in a manner similar to port, but initial aging is often conducted in large 25 liter (6.6 US gallon/5.5 imperial gallon) glass jugs known as ''bonbonnes'', ''les dammes jeannes'' or demi-johns. The wines may also be aged in wood for up to 15 years. The resulting wines vary in depth and concentration.〔Jancis Robinson: ''Oxford Companion to Wine'' Third Edition pgs 85, 431, 466 & 738-739 Oxford University Press 2006 ISBN 9780198609902〕 In food and wine pairings, Maury is often served as an apéritif or as an accompaniment to foie gras, duck and strong blue cheeses. For dessert, aged Maury, much like Banyuls, is recognized as a suitable pairing for chocolate.〔〔 ==History== Viticulture was likely first introduced to the area by the Ancient Greeks who settled the coast of southern France in 600 BC. Wines from the area were well known by the time of the Romans.〔 Much of Maury's history is influenced by its location as part of the Roussillon region which was part of the Kingdom of Majorca (and later Crown of Aragon) until 1642, when a revolt against the Spanish crown brought French forces into the region. The 1659 Treaty of the Pyrenees officially brought the area under the French crown. However, to this day the mix of Spanish and French influence can be seen in the winemaking style of Maury, which utilizes Spanish grape varieties such a Garnacha/Grenache as well as French Syrah.〔 The style of winemaking that would become associated with Maury has its roots in the work of the Catalan alchemist and physician Arnaldus de Villa Nova. He perfected the technique of stopping fermentation with distilled alcohol in the late 13th century〔 Chris Kissack ''"(Roussillon Wine Guide: Muscat, Maury and more )"'' The Wine Doctor. Accessed: March 23rd, 2013 〕 and was given an exclusive patent on the process by King James II of Majorca. In 1872, Roussillo politician François Aragon convinced the French government to legally recognize the style of ''vin doux naturels'' as wines which had residual sugar and sweetness retained from having their fermentation stopped with grape spirits. In 1936, the ''Institut national de l'origine et de la qualité'' (INAO) established Maury as an officially recognized AOC.〔 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Maury AOC」の詳細全文を読む スポンサード リンク
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