 This region is perhaps one of the most talked-about wine regions over the last 10 years and rightly so. It is the largest wine region in the world, and in terms of vine growing, it is also one of the most ancient, with evidence of winemaking dating back to Antiquity. However, recognition for its status as a quality winemaking region is a fairly recent thing. Thanks to effort invested by skilful and modern-minded producers, new appellations sprang up in the 1980s. Using indigenous grape varieties such as Carignan and Grenache (although this originated in neighbouring Spain) together with an understanding of the region's various terroirs, Languedoc producers create unique and interesting wines. In addition, they have embraced modern winemaking techniques perhaps better than anyone else in France, judiciously using grape varieties such as Syrah, Mourvèdre or Viognier from other regions with similar climates. Furthermore they have been able to use international grape varieties (Cabernet Sauvignon, Merlot, Chardonnay etc.) and make fruit-driven and affordable wines. These wines are perhaps closest to what the New World has to offer.
Some genuine stars have emerged, with estates such as Mas Julien and Daumas Gassac leading the way. I am particularly delighted and proud that l'Art du Vin represents Mas Cal Demoura, which belongs to the rare category of what some now refer to as the 'Super Languedoc'.
Languedoc, as well as being one of my favourite wine regions, is also a region where food reminds me of my native Lyon. Wholesome, peasant-like and hearty, the food in the Languedoc is also about the terroir. When one talks about Languedoc food, you simply must mention Cassoulet-a typical regional dish that uses pork sausages, duck, goose, haricots, beans and goose fat. Toulouse, Castelnaudry and Carcasonne are the self-proclaimed capitals of Cassoulet and they each have their own version. For me the best Cassoulet is one accompanied by a glass of Corbières from Château Haut Gléon. Bon appétit!
Philippe
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