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Why Languedoc? Well, we have a majority of hours of light in all France. Secondly, we - the greatest wine area of manufacture in France. We have also the most various landscapes, a large quantity of coast, mountains, skiing, and it is much more.
Wine. Here the main areas. Minervois, Corbieres, С-Chinian, Fitou and Coteaux du Languedoc. All of them have their own features, aromas. They really change on force also - something from 12 % to 15 %. In general, they are forced to drink the young. However, they really worry ageing very well, and charming features can develop. The best way to appreciate this huge variety, consists in going to area and to be prepared to invest time and distance, to consider that should offer Languedoc.
When tasting - to be to responsible your flavouring receptors and a liver! The majority tastings can involve to 10 various wines - usually beginning with a sparkling wine accompanied most easy white (sometimes the Muscat - or sweetish wine also). Then on a redness once again, beginning with the lung. Do not forget to spread wine between tasting. I know, that many people find this habit strange is - but you will go through experience much better. Always ask something to gnaw on between tasting. Some wine manufacturers will encourage wine and the food incorporating during tasting. Fine. Otherwise otkusyvanie on the French bread, or a dry roll of cheese - to clean the sky. It then will allow following wine to enter into the pure sky.
Food in Languedoc. This area is not known as gastronomic capital of France. However, there is a large quantity in local scale of the grown up product which gets used, during a season, in the majority of restaurants. The most known dish from area in Meat allsorts. It is the slow prepared dish, with sausages from Toulouse, confit de the Duck, white beans, fat of a goose and another "secret" components.
Meat allsorts, thick pan of beans and meat, are a warm country dish which has occurred in Midi-Pyrenées and areas Laguedoc. The name arrives from cassole which is the name for the earthen pot used in creation of meat allsorts.
Gastronomic council has established the decree in 1966, that the true meat allsorts should consist of %-s' 70 beans. A preference bean - a string bean lingot du Lauragais. This white sea bean is grown up in area and resists to long cookery cassolets, demand. Various meat makes remaining 30 %, and it is meat which defines, from what area of Languedoc meat allsorts.
There are many types of meat allsorts from various areas, cities and villages, but three most known forms, that Prosper Montagné duplicated "Trinity".
We have many very good restaurants Michelin covered with stars in area - using in local scale the caught fish, influences from northern Spain, and back in histories, days Occitane. There are many pleasure to wait for the researcher. One very good way to test Languedoc, should take the organised round on area which will show to you of wine admiration, epikurejskie food events, and probably even will go on picnic of a trace of the Snail. |
