When Bruno Lafon bought this old estate in the village of Magalas with his sister-in-law, Sylvie Legros, the property was a collection of run down vineyards planted with a wide variety of grapes. One such vineyard turned out to be a special plot of 60-year-old Cinsault that had been brought on original rootstock from Châteauneuf-du-Pape.

Bruno produces this wine from this old parcel, with a small percentage of Syrah, which though difficult to farm in the windy area, adds aromatic lift. These are classic varieties for the region providing deep flavors and structure for a diet rich in lamb.

Regional History

The Languedoc-Roussillon on France’s Mediterranean coast forms an arc beginning west of the Rhône to the Spanish border. France’s first vineyards were planted here in what is now Narbonne.

By the late 1800s, the area produced 44% of France’s total output of wine. Greed (and the region’s relatively quick recovery from the devastation of phylloxera), transformed the region into a “wine lake,” known for producing huge amounts of thin wine–often pumped up with richer, imported wines from Algeria and southern Italy.

In the 1970s and early 1980s, smaller, high quality farms began producing substantial, traditional wines and the trend continues today.

The Vin de Pays des Côtes de Thongue covers a broad expanse of hills surrounding, and just west of Montpellier.

Regional Foods

The marvelously varied cuisine of Provence, the Southern Rhône, and the Languedoc is defined – but not limited – by its geography. Proximity to the sea and the mountains often results in plates that combine fish and meat and produce, along with the ubiquitous olive tree.

Two classic regional dishes reflect this diversity: brandade melds salt cod, potatoes, garlic, olive oil and fresh cream; bouillabaisse brings together local fish such as racasse, langoustine, skate, and squid, plus sausages, served in saffron-scented stews. Abundant game adorns restaurant menus: boar, duck, antelope, and rabbit (often as rillettes ) are common plats du jour.

Game birds like capon and pigeon are roasted with the wide variety of local herbs. Lamb, also a staple, sometimes appears in form of lamb à la ficelle, a leg hung by rope over an open flame. Anchovies from Collioure are eaten grilled and served with rosé. The distinctive olive oils produced here are blended with fresh olives and herbs to make tapenade.

© 2011 Moore Brothers Wine Company

The Château Des Hospitaliers Coteaux du Languedoc Blanc is dry, compact, and beautifully aromatic wine from one of the most important and underrated viticultural and agricultural areas of France. Serge Martin-Pierrat’s estate comprises 24 hectares under vines and 10 of orchards where he grows ripe fruit on the red clay soil of Saint-Christol. His wines are based on local varieties, as is this lean blend of Roussanne, Grenache Blanc and Rolle that shows mouthwatering acidity, superb fruit and a long, clean finish.

Regional History
The Languedoc-Roussillon on France’s Mediterranean coast forms an arc beginning west of the Rhône to the Spanish border. France’s first vineyards were planted here in what is now Narbonne. By the late 1800s, the area produced 44% of France’s total output of wine. Greed (and the region’s relatively quick recovery from the devastation of phylloxera), transformed the region into a “wine lake,” known for producing huge amounts of thin wine–often pumped up with richer, imported wines from Algeria and southern Italy. In the 1970s and early 1980s, smaller, high quality farms began producing substantial, traditional wines and the trend continues today. The appellation Côteaux du Languedoc covers a broad expanse of hills overlooking the Mediterranean. This wine comes from an area just east of Montpellier, an area known for fruit farming as well as wine.

Regional Foods
The marvelously varied cuisine of Provence and further south is defined-but not limited-by its geography. Proximity to the sea and the mountains often results in plates that combine fish and meat and produce, along with the ubiquitous olive tree. Two classic regional dishes reflect this diversity: brandade melds salt cod, potatoes, garlic, olive oil and fresh cream; bouillabaisse brings together local fish such as racasse, langoustine, skate, and squid, plus sausages, served in saffron-scented stews. Abundant game adorns restaurant menus: boar, duck, antelope, and rabbit (often as rillettes) are common plats du jour, and lamb in form of “la ficelle,” a leg hung by rope over an open flame. Anchovies from Collioure are eaten grilled and served with rosé. The distinctive olive oils produced here are blended with fresh olives and herbs to make tapenade. Languedoc-Roussillon specifically supplies France with the first of the season’s peaches, cherries, and apricots.

Posted by David Moore

Olivier Decelle purchased Mas Amiel in 1997. His artisan sensibility and meticulous approach to biodynamic farming have brought new appreciation to a declining appellation – known almost exclusively for late-harvest, fortified red wine.

Maury’s extreme climate (hot, arid summers and cold, harsh winters) lends itself to biodynamic techniques; ripeness and intensity are easy to achieve, finesse and backbone much harder. Grenache – from hand-harvested, old vine fruit, vinified entirely in stainless steel tanks – is one of Olivier’s dry Roussillion wines.

Bold, primary, red-berry fruit, and high-toned cinnamon and nutmeg spice are balanced by a robust, fleshy mouth-feel. Excellent with Provençal rabbit and Ratatouille.

Regional History
The Languedoc-Roussillon on France’s Mediterranean coast forms an arc beginning west of the Rhône to the Spanish border. France’s first vineyards were planted here in what is now Narbonne.

By the late 1800s, the area produced 44% of France’s total output of wine. Greed (and the region’s relatively quick recovery from the devastation of phylloxera), transformed the region into a “wine lake,” known for producing huge amounts of thin wine-often pumped up with richer, imported wines from Algeria and southern Italy.

In the 1970s and early 1980s, smaller, high quality farms began producing substantial, traditional wines and the trend continues today.

Appellation Côtes du Roussillon covers an area rich in Spanish influence – the Catalan culture running parallel with the French from Nîmes to south of Barcelona.

The hot, wind-blown, sun-drenched climate and harsh soils are ideal for olives, vines and little else. Maury, where this wine is grown, is the remotest portion of this already remote region located 20 miles northwest of Perpignan.

Regional Foods
Perpignan and the small towns to the south are distinctly Catalan in their culture – natives still speak the Catalan dialect, signs are posted in French, Spanish, and Catalan, and the pungent, salty food often combines meat and fish-typical dishes include lamb with cuttlefish, and paella.

Excellent produce, proximity to the sea for fish, olives and olive oil, hot pepper, local tomatoes, oranges and garlic are some of the ingredients typically grown in the region.

The many styles of wine produced here are indicative of the broad variety of foods available. Muscat Rivesaltes, is the local aperitif, drunk chilled. Rosés accompany the langoustine and even lighter meat dishes. The powerfully flavored red wines accompany everything from paella to lamb. The local sheep milk cheeses, foie gras, and Roquefort are served with the delicious, sweet wines of Maury, Banyuls and Rivesaltes.

© Moore Brothers Wine Company

Priorat – in the steep foothills of the Montsant Mountains west of the Catalan coastal plain – has been known for rustic, undistinguished wines from it’s terraced vineyards planted in the 12th century by the Carthusian Monks.

The potential of it’s old Garnacha (Grenache) and Cariñena (Carignan) vines was long understood but rarely exploited; the labor required to work the hard, slatey soil and steep vineyards was difficult to find and unprofitable.

Recently, the adoption of modern vitcultural techniques has sparked a resurgence. Trio Infernal is 20 hectares of very old vines near the village of Gratallops, brought back to life by three of the Rhône Valley’s most committed wine growers: Laurent Combier, Peter Fischer and Jean-Michel Gerin.

No. 1/3 is a blend of 60% Garnacha and 40% Cariñena, farmed organically, and aged for 12 months in twice used barrels. Its intense red berry and balsamic flavors, highlighted by aromatic herbs, are balanced by bright acid and supple ripe tannins. Superb with veal, rabbit or chicken roasted with rosemary and garlic.

Regional History

Lucius Junius Moderatus Columella, a 1st Century agronomist, noted that wine imports from Spain were a sure sign of the decline of Roman agriculture. Lucius, as a native of Cadiz, knew well that vines were tended in Spain for at least three thousand years before he was born.

Even under nearly five hundred years of Moorish rule, wine provided coastal Spain with a basis for trade with the outside world, and by 1250 was a thriving part of business with France and England.

However, this widespread trade had little effect on inland wine regions, where both viticulture and winemaking seemed stuck in Roman-era practices.

In the latter half of the 20th Century, modern viticultural and winemaking techniques helped to shape a new respect for the character of the many grapes indigenous to Spain, and the 1980s witnessed an explosion in small, artisan wineries in regions as far-flung as Priorat, Toro, and Ribera del Duero.

Regional Foods
Spanish and Catalan foods include pungent, salty dishes that often combine meat and fish–typical dishes include lamb with cuttlefish, and paella.

Excellent produce, proximity to the sea for fish, olives and olive oil, hot pepper, local tomatoes, oranges and garlic are some of the ingredients typically grown in the region.

The many styles of wine produced here are indicative of the broad variety of foods available.

Rosés accompany the langoustine and even lighter meat dishes. The powerfully flavored red wines accompany everything from paella to lamb, as well as the local sheep milk cheeses.

© Moore Brothers Wine Company