Languedoc wine

Languedoc-Roussillon is a wine region in the south of France. It stretches about 150 miles from the Rhône Valley in the east to the Spanish border in the west, along the Mediterranean Sea. It is adjacent to Provence and the Southern Rhône.

Languedoc’s vineyards are planted across the region’s flat coastal plains – these are some of the hottest and driest areas in France during the summer months. In the Roussillon area of this wine region, vineyards can be found planted in the narrow valleys that carve through the Pyrenees. The region enjoys a Mediterranean climate with hot, dry summers and mild, wet winters, making it perfect for growing a wide selection of grape varieties. It also has a variety of different soils, from coastal alluvial soils to chalk, limestone or gravel-based soils inland. Each contributes to the unique wines of the region.

Languedoc wine from the Languedoc-Roussillon region in southern France is worth paying attention to. One of France’s most dynamic wine regions, it is known for a wide range of wine styles, including fruity, full-bodied red blends, crisp and refreshing whites, rosés and even sparkling wines. Key grape varieties used in making Languedoc wines include Carignan, Grenache, Syrah and Mourvèdre for reds and Grenache Blanc and Picpoul for whites.

Languedoc has undergone a significant transformation in recent years, shifting its focus from high-volume table wine production to high-quality, characterful and innovative wines.

The history of winemaking in Languedoc-Roussillon dates back to ancient times. The Greeks planted the first vineyards here in the 5th century BC, and the Romans expanded this winemaking tradition after their arrival.

The construction of the Canal du Midi in the 17th century, connecting the Mediterranean Sea to the Atlantic Ocean, boosted winemaking in the region. Similarly, the introduction of the railway system in the 19th century allowed Languedoc wines to become popular across northern France, leading to a period of prosperity for the region.

Languedoc-Roussillon was one of the many casualties of the phylloxera infestation (an insect that thrived on vine roots) in the 1800s. However, after grafting French vines onto phylloxera-resistant American rootstock and focusing on high-yielding varieties to boost production, the region quickly became France’s largest producer of table wine.

By the 20th century, Languedoc was often associated with high-volume, lower-quality wines, and overproduction became an issue. But then winemakers began shifting towards quality over quantity. This new focus led to the establishment of several Appellations d’Origine Contrôlée (AOCs), strict regulations governing wine production and a renewed emphasis on showcasing the unique quality of Languedoc wine.

One of Languedoc’s sub-regions, Blanquette de Limoux, was granted AOC status in 1938, becoming one of the first AOCs in France and marking the beginning of a quality drive in the region.

The Languedoc-Roussillon wine region encompasses a large area with several notable subregions and appellations. Some of the key ones include:

• Corbières: This is the largest AOC in Languedoc-Roussillon and was founded in 1985. It is known primarily for its fruity red wines made from Carignan, Grenache and Syrah.
• Faugères: Located on hilly coastal terrain, Faugères is known for its soft red and rosé wines, made primarily from Carignan, Grenache, Syrah, Mourvèdre and Cinsault.
• Saint-Chinian: Located in the middle of the Languedoc-Roussillon region, this is the fourth largest-producing wine region. Carignan, Cinsault, Grenache, Mourvèdre and Syrah grapes grown here are used to create light, easy-drinking reds and rosés.
• Picpoul de Pinet: This white wine appellation produces zesty, refreshing white wines from the local Picpoul grape.
• Limoux: This area is famous for its sparkling wine, Crémant de Limoux, made from Chardonnay, Chenin Blanc and Mauzac. Limoux claims to be the place where sparkling wine was first created, pre-dating Champagne.

Red wines make up a majority of Languedoc-Roussillon’s wine production, accounting for 60% of the total amount.

Because of the large number of different red grape varieties that grow in the region, single-varietal wines are scarce. Instead, winemakers often create blends of these varieties. As a result, red wines from here tend to be fruit-forward and full-bodied, with plenty of red and black fruit flavours and hints of herbs and spices.

Here are some of the best-known red wines from the region:

• Corbières: The largest appellation in Languedoc is known for its red blends of Carignan, Grenache and Syrah. Corbières wines are typically juicy and fruit-forward, offering great value.
• Faugères: Red wines from Faugères are known for their soft, round flavours and impressive structure. The wines are usually a blend of Grenache, Syrah, Mourvèdre, Cinsault and Carignan.
• Saint-Chinian: These red wines are often lighter and easy-drinking. They feature primarily Carignan and several other varieties such as Grenache and Syrah.
• Minervois: The wines from this region are generally full-bodied and rich, with a lot of dark fruit flavours. Minervois La Livinière, a specified area within the Minervois, is particularly known for high-quality wines.
• Pic Saint Loup: This subregion of Languedoc produces high-quality red wines that are typically rich and full-bodied, made primarily from Syrah, Grenache and Mourvèdre.

Less popular but still delicious, Languedoc-Roussillon white wines are predominantly made from Picpoul and Grenache Blanc grapes. White wines from this region are typically unoaked, meaning they have a more refreshing, bright character with typical flavours of citrus, white fruits and blossom. Languedoc white wines include:

• Picpoul de Pinet: This is perhaps the best-known Languedoc white wine. Made from the local Picpoul grape, these wines are zesty and refreshingly acidic, with a distinctive minerality. They are exceptional when paired with seafood, especially oysters.
• Limoux: While Limoux is better known for its sparkling wines, namely Blanquette de Limoux and Crémant de Limoux, the region also makes an excellent still white wine. Limoux Blanc is primarily from Chardonnay and Chenin Blanc, often barrel fermented and aged.
•  La Clape: Once an island, now a mountain, La Clape produces excellent white wines primarily from Bourboulenc, along with Grenache Blanc, Roussanne and Marsanne. These wines are known for their aromatic and mineral profiles.  
• Faugères: Although more known for its reds, Faugères also makes white wine from varieties such as Roussanne, Marsanne, Grenache Blanc and Vermentino. These wines are known for their aromatic and fresh profiles.