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Click
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L
is for Languedoc
Think
of "The Languedoc" as the Michael
Jordan of French wine regions.
Some
basketball fans refer to Jordan simply as "Michael."
Others use his initials: "M.J." But
whether "Michael" or "M.J."
. . . there's never any doubt that the subject
is Michael Jordan.
Likewise,
the Languedoc-Roussillon wine region - which
stretches inland over France's western Mediterranean
coast - answers to more than one name.
"Languedoc-Roussillon"
would be the absolutely precise reference. But
many wine lovers refer to it simply as "The
Languedoc." It's also known as "le
Midi," a reference to the midday sun that
warms the region.
Join
us now as our "A-to-Z" journey through
the wonderful world of wine makes a stop at
"L" . . . where "L" is for
"Languedoc."
A
Brief History
Throughout
most of history, the Languedoc and the Roussillon
were separate provinces. In fact, the Roussillon
was a part of Spain until around 1650.
However,
they've always been culturally linked, with
many of the natives speaking both French and
Spanish. And during the 1980s, they finally
were joined administratively.
Languedoc
Wines
The
wines from this area are nearly as diverse as
those found in California. They range from bone
dry to very sweet, from still to sparkling,
and from white to rose' to red.
While
the varietals grown number in the dozens, the
most favored grapes are Syrah, Grenache, Mourvedre
and Carignan.
Some
vintners bottle these as varietal wines, but
most transform them into blends that are soft,
accessible, flavorful and food-friendly.
Because
the vintners of the Languedoc are an independent
lot, they don't always follow France's tradition
of labeling their wares by region. In fact,
Languedoc wines may be labeled in any of three
ways:
- By
appellation (Minervois, Corbieres, etc.)
- By
varietal (Grenache, Chardonnay, etc.)
- By
a proprietary name
Fast
Facts
- More
wine is produced annually in the Languedoc
than in the entire United States. (So it should
come as no surprise that the Languedoc is
France's largest winegrowing region.)
- We
consider the Languedoc to be the Grenache
capital of the world. Nowhere else on earth
do Grenache grapes attain the degree of ripeness
that they do in the Languedoc. (Of course,
ultra-ripe grapes can be transformed into
complex, multi-layered wines.)
- Virtually
every village of the Languedoc is home to
at least one cooperative — a winery where
growers bring their fruit to be blended with
the grapes of their neighbors. It's estimated
that there are around 500 co-ops in the Languedoc,
and the trick is visiting enough of them to
separate the quality producers from the "bulk"
suppliers.
- All
told, vineyards in the Languedoc cover more
than 700,000 acres.
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Featured
Wines
We
recommend the following for your own wine
glass tour of Languedoc:
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***Domaine
Clavel Les Garrigues Coteaux
du Languedoc 1999***
A deeply
colored, very ripe, and rich
wine. It takes its name from
"Les Garrigues,"
the green oaks and manzanitas
that dot the sparse, Provencal
countryside where it is grown.
A
fruity blend of 50% Syrah
and 50% Grenache, the grapes
are thoroughly destemmed prior
to fermentation. This allows
for a longer maceration that
in turn yields fine, silky
tannins, making it a perfect
compliment to grilled steak,
lamb, pork or salmon.
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***Chateau
de Beauregard Coteaux du Languedoc
2000***
Rated
a "Best Buy" by
Wine Spectator, the Chateau
de Beauregard is an exceptional
value in a hearty, spicy red
wine.
Produced
with mostly Grenache, Syrah,
and Cinsault grapes, there
is also a small portion of
old-vine Carignan, which adds
smoothness and body. The flavors
are smooth and enticing and
have an uncommon ripeness.
Makes an ideal accompaniment
to grilled sausages, pork,
poultry, and hearty stews.
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Not
yet an ACWC Member?
Join now!
American Cellars Wine Club
delivers two bottles of superb
wines from the world's best
boutique wineries each month.
Select red, white or mixed
for an average of $12 a bottle
plus shipping.
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Join
today!
This useful wine picnic set
will be included!
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I hope you enjoyed
this issue of Wines A to Z.
I
also hope you'll enjoy the ACWC
Cyber Circle Bonus Recipe that follows...
Sage-Marinated
Stuffed Pork Chops
Cheers!
Martin
Stewart Jr.
ACWC Founder
A
Languedoc-Friendly Recipe
So what kind of food matches well
with wines from the Languedoc? Quite
frankly, a rather wide range, because
the wines are so diverse.
Here's a recipe we like. It makes
6 servings.
Sage-Marinated
Stuffed Pork Chops
Note:
In order to accommodate the stuffing,
the chops should be at least an
inch thick.
Ingredients
- Sage
marinade (recipe appears below)
- Corn
bread stuffing (use mix or your
favorite recipe)
- 6
pork chops, about 1 inch thick
- 4
tablespoons olive oil (divided)
Sage
Marinade Ingredients
- 3
tablespoons olive oil
- 2
cloves garlic, minced
- 2
tablespoons dried sage
Preparation
1.
Make marinade and stuffing;
set aside.
2.
Preheat oven to 425 degrees.
3.
Rub the marinade into the pork
chops. Slash a horizontal pocket
in pork chops, cutting through to
the bone. Place about 3/4 cup stuffing
in each pork chop cavity.
4.
In a large skillet over medium
heat, add 3 tablespoons oil; cook
2 or 3 chops at a time until browned
on one side, about 5 minutes. Turn
and brown second side for about
3 minutes. Remove and reserve. Add
remaining 1 tablespoon of oil and
repeat with remaining chops.
5.
Place pork chops in a small
roasting pan and bake until center
of meat registers 160 degrees F
for medium or 170 degrees for well-done,
and center of stuffing registers
165 degrees, about 25 minutes. Serve
immediately.
To
Make Sage Marinade
In
a small bowl, stir together olive
oil, garlic and sage. Makes about
1/4 cup.
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