The wine. Here are the main regions. Minervois, Corbieres, St Chinian, Fitou and the Coteaux du Languedoc. They all have their own characteristics, flavours. They do vary in strength too- anything from 12% to 15%. Generally, they are made to drink young. However, they do survive ageing very well and fascinating characteristics can develop. The best way to appreciate this huge variety, is to travel to the area and be prepared to invest time and mileage to view what the Languedoc has to offer.
When tasting- be responsible to your taste buds and liver! Most tastings can involve up to 10 different wines- usually starting with a sparkling wine, followed by the lightest white (sometimes a Muscat-or sweetish wine as well). Then onto the reds-once again starting with the lightest. Remember to spit the wine out between tasting. I know many people find this habit odd- it is- but you will survive the experience much better. Always ask for something to nibble on between tasting. Some wine makers will encourage wine and food pairing during a tasting. Perfect. If not, nibble on French bread, or a dry cheese biscuit- to cleanse the palate. This will then allow the next wine to enter a clean palate.
Food in the Languedoc. This region is not known as the gastronomic capital of France. However, there are a huge amount of locally grown produce that gets used, seasonally, in most restaurants. The most famous dish from the region in Cassoulet. This is a slow cooked dish, with sausages from Toulouse, confit de Canard, white beans, goose fat and other ?secret? ingredients.
Cassoulet, a thick casserole of beans and meat, is a hearty peasant dish that originated in the Midi-Pyren'es and Laguedoc regions. The name comes from cassole which is name for the earthenware pot used in making cassoulet.
A gastronomic council decreed in the 1966 that a true cassoulet must consist of 70% beans. The bean of preference is the haricot lingot du Lauragais. This white navy bean is grown in the region and stands up to the long cooking cassolets require. Various meats make up the remaining 30% and it is the meats that determine which region of Languedoc the cassoulet is from.
There are many types of cassoulets from various regions, cities and villages but the three most well known form what Prosper Montagn? dubbed the "Trinity".
We have many very good Michelin starred restaurants in the region- using locally caught fish, influences from northern Spain, and back in history, the Occitane days. There are many pleasure awaiting the explorer. One very good way to experience the Languedoc, is to take an organized tour of the region that will show you the delights of the wine, the epicurean experiences of the food, and maybe even go on a Snail trail picnic.
The relationship between wine and food goes back a long way and there are long standing traditions governing the pairing of certain wines with certain foods. This proper combination of the appropriate wine with a delicious meal results in an enjoyable experience by all who are participating in the event. By choosing the correct wine the taste of the meal can be enhanced greatly and the same is true of the correct dish being served along with the wine. It is not necessary to spend lavish amounts of money at some exclusive restaurant to achieve satisfaction; you can have the experience in your own home.
The rules for pairing certain wines with certain foods goes back to the 1800s when French chefs were traveling throughout Europe and sharing their opinions on what wine should be drank with a certain meal. This is where the basis for serving white wines with seafood comes from and that of serving red wines with red meat and wild game. Sometimes in modern times these rules have been bent or broken due to more availability of a greater variety of wines.
The key to the proper harmony of wine with a meal is to always take care that the wine and the meal compliment one another and not compete with each other, for example serving a premium wine with a more average meal instead of trying to combine the best wine and the best meal all at the same time. Another key point is to serve regional wines with their equivalent local dishes, for example certain Spanish dishes are best served with a Spanish wine from the region the food originates from.
To help you make the right choices in matching the appropriate wine to a meal bear these things in mind: Always consider the richness of both and choose a heavier full bodied red wine in most cases for a rich red meat or wild game meal. There are some white wines that could be appropriate as a matter of personal taste.
Never serve a dry wine with dessert, always choose a wine that is at least as sweet as the confectionary delight being served.
Wines that are higher in tannins should served with high protein meals which mix with the tannins and lessen the tannin taste. If you attempt to serve a high tannin wine with fish or other seafood they will sometimes give an unpleasant metallic taste or even taste bitter with salty dishes.
So keep the old rules in mind when making your choices but also remember that they can be bent a little in consideration of an exceptional wine or rare meal.
Both Mikithecig & Gregg Hall are contributors for EditorialToday. The above articles have been edited for relevancy and timeliness. All write-ups, reviews, tips and guides published by EditorialToday.com and its partners or affiliates are for informational purposes only. They should not be used for any legal or any other type of advice. We do not endorse any author, contributor, writer or article posted by our team.
Mikithecig has sinced written about articles on various topics from French Vacation, Food and Drink and Cooking Tips. The author lives and works in the Languedoc where he arranges epicurean tours for the discerning.Further information on http://www.wine-food-languedoc.com. Mikithecig's top article generates over 33100 views. to your Favourites.
Gregg Hall has sinced written about articles on various topics from Lingerie, Desserts and Mortgage. Gregg Hall is a consultant for online and offline businesses and lives in Navarre Florida. Find out about at. Gregg Hall's top article generates over 3350000 views. to your Favourites.