Languedoc-Roussillon

The French region of the Languedoc-Roussillon has stood out for years as the world's largest wine region and with the highest production of wines. Today, with the improvement of vineyards and cultivation techniques, the area is also famous for the extraordinary quality of its wine products: from its over 350,000 hectares of vineyards well 23 AOC denominations come 19 IGP. Located in the south of France, the Languedoc-Roussillon has a varied morphology that, extending from the border with Spain to the Pyrenees, sees alternating beaches and caves, salt pans and mountains, lagoons and forests. Characterized by a pleasant climate, influenced by both the Mediterranean Sea and the ocean breezes, it has cool summers, gentle winters and winds that blow the scent of the woods and fruit trees among the numerous vineyards. The terroir that gives life to wines of excellence is also particular and varied: the land, along both the sea and the mountains, alternates compositions with predominantly sandy, clayey, granitic and limestone. Alongside a large number of table wines, there is the production of wines of great value, both white and red. Among the main methods of production stands out the so-called fortification, which provides the 'interruption of fermentation to allow the addition of alcohol. This technique, used above all to produce the famous Vini Naturali Dolci of the Languedoc-Roussillon, joins the custom of making i aging the wine in oak barrels exposed to all atmospheric agents to promote oxidation and aromatization processes. The most famous vines of the region are the Moscato Bianco and the Grenache Nero.
Production area
Languedoc-Roussillon
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Languedoc-Roussillon

Country name France
History Rich in cities, deeply imbued with Roman tradition, the Languedoc was later occupied by the Visigoths (5th cent.), By the Franks (507), invaded by the Arabs (719, then expelled by Pepin the Short in 759). After the decadence of the 5th-10th centuries, he lived an age of brilliant blossoming, political, economic and cultural, from the 11th century. The center of this life was the county of Toulouse. The feudal society that dominated it created that typical troubadour civilization that greatly influenced all of Western Europe. But the crusade against the Albigensians, who had their center in Languedoc, led to the beginning of the 13th century. at a rapid decline. Passed under the sovereignty of the king of France, it was then assigned to Alfonso of Poitiers and from 1271 was direct dominion of the king of France, except the Agenais left to the English. In the 16th and 17th centuries Calvinism spread widely, which also gave rise to repressions conducted with royal troops.
Soil and climate From the northeastern corner of the Pyrenees to the Rhone delta, this fertile area often extends, also called Midi, which is the largest French wine area, both as a surface and as a quantity produced. The region has been famous, above all, for producing large quantities of table wine and, at times, the surplus is even transformed into industrial alcohol. But in recent years, the invalid vines have been replaced with valuable vines and the winemaking techniques have been improved and modernized, with the result that some districts have managed to achieve the status of VDQS and AOC. In Languedoc-Rossignol a lot of vins doux naturel (VDN) is produced, where the fermentation is stopped with an addition of alcohol, when the must has reached an alcohol level of 5-6%. This technique is able to preserve the natural aroma and sweetness of the grapes.
Typical dishes This region of southern France is in fact very popular for its local products, including olive oil, tomato and seafood. From the authentic Cassoulet stew to the Crème Catalane, a traditional meal brilliantly combines the aromas of the gastronomy of Provence with the influence of Spanish cuisine. Far from the lively French cities where people generally eat only a sandwich, the Languedoc-Roussillon region still perpetuates its culinary traditions. Southern cuisine is based on convivial dishes such as the known cassoulet or the inevitable Provencal cod. But the south-west of France also boasts refined food such as the Anchoiade or the Bourride da Sète - two fish dishes that underline the aromatic herbs of the wild Mediterranean scrub. In fact, the thyme, rosemary, laurel and sorrel, among other things, play an important role in the gastronomy of Languedoc-Roussillon - somehow inspired by the cuisine of Provence and Catalan culture.