Page Three of Languedoc
Les Deux Rives Corbières Rouge 2007 ($9): Ripe berry flavors abound in this full-bodied blend of Grenache, Syrah, Mourvèdre and Carignan. The wine is made from the best vineyards of Les Vignerons du Val d’Orbieu, a large, well-respected association of growers and cooperatives.
Arrogant Frog Lily Pad Red Cabernet Sauvignon-Merlot Languedoc 2007 ($10): This fruit-driven wine brings to mind dark berries and cassis. From the Humble Winemaker, aka Jean-Claude Mas, a talented guy with a good sense of humor. His catchy slogans are “Discover what a prince this Frog can be!” and “Old World wines with New World attitude!”
Red Bicyclette Syrah Vin de Pays d’Oc 2005 ($9): Flavors and aromas of blackberry, cherry, black pepper, lavender and spice infuse this bargain Syrah.
La Croix Belle Coteaux du Languedoc 2004 ($13): This well-structured blend of Syrah, Mourvèdre, Grenache and Cinsault is rich and full bodied, with aromas and flavors of red berries, blackcurrant, plum and spices.
Hecht & Bannier Minervois 2005 ($18): Black fruit and earthy, forest-floor aromatics characterize this intense blend of Syrah (80%), Grenache and Carignan from a boutique négociant.
Muscat Saint Jean de Minervois “Les Petites Grains” ($11, 375 ml): Made from the small-berried Muscat à Petit Grains, the oldest and noblest of the Muscats, this wine is chockful of apricot, mandarin orange, butterscotch, honey and caramel aromas and flavors.
Les Clos de Paulilles Banyuls Rimage 2006 ($19, 500 ml): This rich Banyuls is reminiscent of blackberries and black cherries. Perfect with anything chocolate, it’s made of 100% Grenache Noir.
FOOD AND WINE MATCHES (As a rule, what grows together goes together. Languedoc wines are great matches for Mediterranean cuisine.):
SPARKLING: Appetizers; deep-fried, sautéed and other oily foods; salty foods; eggs; quiche; soups; salads; dim sum; caviar; fish; seafood; sushi; sashimi; tempura; charcuterie; pâtés; barbecue; Chinese and other Asian cuisines; creamy, rich or hard, salty cheeses
WHITES: Raw and cooked seafood, shellfish, tomato dishes, grilled vegetables, cheese
ROSES: Tapas, barbecues, cold buffets and picnics, North African and Asian dishes
REDS: Grilled salmon; hearty chicken, pork, lamb, and beef dishes, including stews, braised dishes and cassoulet; duck, goose; game and game birds; burgers, ribs and other barbecue food; tomato-based sauces; cheese
DESSERTS: Muscats — foie gras; berry, pear, orange and other fruit-based desserts, including tarts and sorbets; Roquefort and other cheeses; Banyuls — chocolate, coffee-flavored desserts, dried fruit, Roquefort cheese, ice cream
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©2009 Sharon Kapnick for SeniorWomenWeb