Just to the north, beside the Charente river, grow the grapes from which Cognac and Armagnac are distilled. This process, developed during the 17th century, was originally intended to reduce the cargo tariffs due on wine exported to England and Holland. The plan was to cook the wine down to reduce the volume, transport it, and reconstitute it at the other end. Instead, they discovered that boiling wine created something worthwhile in itself. Bordeaux, and especially the capital city that gives the region its name, is considered one of the gastronomic highlights of France.
Atlantic seafood forms the basis of many local specialties.
Oysters and mussels are plentiful. The lamb from the town of Pauillac is renowned. Traditionally, they were harvested by leaving the search to pigs, to whom their scent was irresistably similar to that of a female of the species in heat. These days, dogs are more popular truffle-snufflers.