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Region	Languedoc-Roussillon
Country	France
Climate and soil	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.
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.
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.
IGT	Aveyron, Coteaxu d’Enserune, Pays de l'Hérault Côtes du Brian, Pays d'Herault, Pays d'Oc, Vin de France, Vin de Pays
AOC	Banyuls, Blanquette de Limoux, Blanquette Methode Ancestrale, Collioure, Corbières, Coteaux du Languedoc, Cotes du Languedoc, Côtes du Roussillon, Cremant de Limoux, Languedoc, Minervois, Muscat de Frontignan, Muscat de Rivesaltes, Muscat de St Jean de Minervois, Pic Saint-Loup, Rivesaltes, Saint Chinian, Terrasses du Larzac