languedoc roussillon

Why the Languedoc? Well, we have the most hours of sunshine in the whole of France. Secondly, we are the largest producing wine area in France. We have also the most varied landscapes, huge amounts of beach, mountains, skiing, and languedoc roussillon much more.

The wine. Here are the main regions. Minervois, Corbieres, St Chinian, Fitou and languedoc roussillon 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 languedoc roussillon fascinating characteristics can develop. The best way to appreciate this huge variety, is to travel to the area and languedoc roussillon be prepared to invest time and languedoc roussillon mileage to view what the Languedoc has to offer.

When tasting- be responsible to your taste buds and languedoc roussillon 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 languedoc roussillon 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 languedoc roussillon other �secret� ingredients.

Cassoulet, a thick casserole of beans and languedoc roussillon meat, is a hearty peasant dish that originated in the Midi-Pyren�es and languedoc roussillon 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 languedoc roussillon stands up to the long cooking cassolets require. Various meats make up the remaining 30% and languedoc roussillon 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 languedoc roussillon 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 languedoc roussillon 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 languedoc roussillon maybe even go on a Snail trail picnic.

The French have a wonderful tradition of good food with many delicious regional specialities.

Eating in the Languedoc Roussillon or Provence regions, you're likely to come across the speciality of Cassoulet. It's a wonderful country recipe that's a combination of beans, pork, sausages and languedoc roussillon , of course, garlic and languedoc roussillon herbs. Some have called it a peasant stew, but it far exceeds that humble name.

This is a wonderful dish to cook in the cold of winter as you can leave it warming whilst you're out and languedoc roussillon tuck in when you return.

However, this is not a dish for the reluctant as it's quite time-consuming to prepare - yet one taste will have you hooked and languedoc roussillon enjoying it regularly.

Traditional French Cassoulet recipe

Ingredients

• 500g tin of cannelini beans
• 500g belly pork, cut into 4cm squares
• 500g lamb pieces or mutton
• 250g chopped smoked bacon (cooking bacon is fine)
• 450g Toulouse sausage, cut into pieces
• 2 onions, chopped
• 2 garlic cloves, finely chopped
• 1 bay leaf
• 3 tbsp tomato puree
• 1 tbsp provencal herbs
• 2 tbsp olive oil
• Salt and languedoc roussillon freshly ground pepper

1. Preheat the oven to 180C, GM4
2. Place the beans, onion, garlic, bacon and languedoc roussillon herbs in a pan
3. Add 500ml water
4. Bring to the boil and languedoc roussillon simmer for ten minutes
5. Fry the belly pork and languedoc roussillon lamb pieces in olive oil
6. Cook in the oven for ten minutes
7. Add the Toulouse sausage and languedoc roussillon cook for a further twenty minutes
8. Place all cooked ingredients into a large casserole
9. Add more water, if necessary
10. Cover & cook for one and languedoc roussillon a half to two hours on a low heat
11. Check regularly to ensure that there's sufficient water
12. Serve!

If you're out of time, it's possible to buy large tins of this traditional meal when you're across the Channel at the French supermarkets - don't miss out!

France is one of the five largest wine producing regions in the world along with the United States, Spain, Italy and languedoc roussillon Argentina. Within France there are several wine producing regions namely, Alsace, Bordeaux, Burgundy, Corsica, C�tes du Rhone, Languedoc-Roussillon, Loire Valley, Provence and languedoc roussillon South West. The quality of wine produced may differ greatly from region to region. Although there are many wine producers in each region, there are some wine producers who are regarded as the best in a particular region.

In Bordeaux, Vieux Chateau, Ch�teau Haut-Marbuzet, Ch�teau de Haux, Ch�teau Thieuley, Ch�teau Desmirail, Ch�teau Faug�res, Ch�teau Fourcas-Dupr�, Ch�teau La Tour de By are some of the more popular wine producers. In Provence, some of the popular vineyards are Ch�teau de Roquefort, Ch�teau Roubine, and languedoc roussillon Ch�teau Calissanne. In Languedoc, Domaine Haut-Lirou, Domaine Coupe-Roses, Domaine du Grand Chemin and languedoc roussillon Domaine de l'Hortus are some of the popular producers. In the region of Burgundy, Domaine Laroche, Domaine Jean-Marc Brocard and languedoc roussillon Domaine Gros Fr�re et Soeur are some of the popular names in the field of wine production. Ch�teau de Chamboureau, Domaine de la Charmoise and languedoc roussillon Ch�teau de Fesles are some of the popular producers of wine in the region of Loire. In southern Rhone, producers such as Chateau de Campuget, Chateau Mont-redon, Clos du Pape and languedoc roussillon Chateau de Beaucastel are regarded highly.

There are a number of French wine producers all over France and languedoc roussillon this mention of some of the producers is by no means to be considered as exhaustive. It is merely a small list of the popular names. There are a number of French wine producers in many of the wine producing countries such as the United States and languedoc roussillon Spain and languedoc roussillon these producers are also quite highly regarded as far as the quality and languedoc roussillon taste of the French wine is considered.