languedoc roussillon: 12/23/07

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.