Road Trip to the Languedoc

JR — Fri, 16 Oct 2009 17:29:01 +0000

Winemaker and consultant Eduoard Labeye is taking us on a tour of southern France. This maritime region is famous for its blends. Generally speaking, in more stable continental climates single-varietal wines are common. But in these more unpredictable weather patterns, it makes sense to have a variety of grapes to choose from. Not to mention the complexity and nuance that blends can achieve. This also lends these wines wonderful vintage variation and that element of surprise that the French relish. Blending is a science, and it’s fascinating to watch trained noses and palates painstakingly adjust minute amounts of different blending components. French wine making, unlike in the U.S. and “New World”, is very regulated by the government. In this region of the Cote du Rhone winemakers are allowed, by law, to use up to eight different types of grape, and reds are generally blends of Syrah, Grenache, Mourvèdre, Cinsault and Carignan. We visit Domaine Boudinaud in the Cote du Rhone, where we watch as Eduoard, together with Thierry and Veronique Boudinaud finalize this year’s blend. After that we continue west, along the Mediterranean to the vast and diverse Languedoc region, the largest contiguous wine region in the world. “Langue” means language and “D’Oc” is the ancient Occitane culture (and corresponding language) that settled here long ago. The Languedoc is France’s huge secret, but these wines are rapidly gaining in popularity for their excellent value. We land at the colorful Hotel Minervois, then join with local winemakers for a tasting at the Cooperative Cave de Pepiuex. Afterwards we join the winemakers for a much-anticipated home-cooked meal of locally harvested wild mushrooms and grilled duck. We discover that the French fungus called ‘cepes’ are the same family of mushroom as our native boletes. This region draws on different culinary influences, many from nearby Spain, and wild harvested game and forest plants, herbs, and mushrooms figure prominently into the cuisine. There is a lot to explore in this region, and you won’t find many tourists.

Our final day in the Languedoc we join Eduoard and his largest client, Fat Bastard, as they finalize their blends. We wrap up our visit to the Languedoc in the dining room of the Hotel Minervois. Who says the French are uptight? If you want a real experience, go to the Languedoc.

» Languedoc

Road Trip to the Languedoc