This month we explore Languedoc-Roussillon and all the history, adaptation and innovation that has flourished in this regions.
It is a fun, vibrant and diverse wine region located in the southern part of France that doesn't take itself too seriously (compared to other regions of France). It is known for its rich history, diverse landscapes, and a wide variety of grape varieties. In 2016, Languedoc-Roussillon officially became part of the larger administrative region of Occitanie. It's named Languedoc from it's roots, as this was Occitanie, where they people spoke Langue D'Oc (the language of Occitan).
The basics;
Primary Grapes:
Languedoc's AOC wines are predominantly red blends made with Grenache, Syrah, Carignan, Mourvèdre, Cinsault and Sauvignon Blanc. Their flavor profile is dominated by red fruit and spices and is often associated with an herb blend called garrigue, containing rosemary, thyme, sage, lavender, and juniper, that is typical of the region.
Geography and Climate:
Languedoc-Roussillon benefits from a Mediterranean climate, characterized by hot, dry summers and mild winters. This climate, along with varied terroirs, allows for the cultivation of a wide range of grape varieties. There is also a local weather phenomena known as the cévenol, where warm Mediterranean air collides with the Cévennes mountains, will cause storms and heavy rainfall. The rain clouds cannot pass over the mountains and so re-circulate and mass to creat huge storms in Autumn and beyond. This creates floods and damage to grape production.
Terroir:
The region boasts a diverse terroir, including coastal plains, hills, and mountainous areas. The varied soil types, ranging from limestone and clay to schist and gravel, contribute to the unique characteristics of the wines produced here.
Quality Improvements:
Historically, Languedoc-Roussillon was associated with bulk wine production. However, in recent decades, there has been a significant shift towards producing higher quality wines. Many winemakers have adopted modern winemaking techniques, and there's a growing emphasis on expressing the unique terroir of each vineyard. This resulted in joining the AOPs (Appellations d'Origine Protégée) system, with the appellation of Fitou gaining AOP in 1948. Then subsequently, other regions have joined. Other notable AOPs include Minervois, Corbières, Faugères, Banyul, Rivesaltes and Côtes du Roussillon.
Innovation and Experimentation:
Languedoc-Roussillon was always the first to innovate.....to take a risk and adapt. They pioneered grafting of grape vines with American rootstocks when Phyloxera hit France. They have adopted organic andd biodynamic farming earlier than most regions of France. There are also exploring new varieties as climate change makes the Mediterranean coast even hotter for grape production.
Cultural and Culinary Experiences:
The wine culture in Languedoc-Roussillon is deeply intertwined with the local way of life. Visitors can enjoy wine tastings, vineyard tours, and explore charming villages. The region's cuisine, influenced by both French and Catalan traditions, pairs wonderfully with its diverse wines.
Deep Dive on History;
Ancient Times:
The region has a rich viticultural history dating back to ancient times. The Greeks established colonies in the area around the 6th century BCE, introducing vine cultivation. The Romans later expanded viticulture, recognizing the favorable climate and diverse soils.
Middle Ages:
During the Middle Ages, the monastic orders, particularly the Benedictines and Cistercians, played a significant role in advancing winemaking practices. They were instrumental in cultivating vineyards, improving grape varieties, and developing wine production techniques.
Medieval Trade and Expansion:
Languedoc-Roussillon wines gained prominence in medieval trade, and the region became a major supplier of wines to northern Europe. The wines were transported via the important trade route known as the "Via Domitia."
Cathar Crusades and Decline:
In the 13th century, the region became a battleground during the Albigensian Crusade, also known as the Cathar Crusade, which led to significant social and economic upheaval. The devastation caused by the conflict, coupled with outbreaks of disease, contributed to a decline in viticulture.
17th-18th Centuries:
Languedoc-Roussillon experienced a resurgence in winemaking during the 17th and 18th centuries. The region became a major supplier of inexpensive bulk wines to other parts of France and Europe. However, this reputation for producing large quantities of wine also led to a perception of lower quality.
Phylloxera and Revitalization:
Like many other wine regions, Languedoc-Roussillon was affected by the phylloxera epidemic in the late 19th century, which devastated vineyards. The subsequent replanting efforts saw a shift towards hardier grape varieties and the modernization of vineyard practices.
20th Century:
The mid-20th century saw a period of overproduction, with a focus on quantity rather than quality. The region became known for producing large volumes of bulk wine, often sold to cooperatives.
In the late 20th century and into the 21st century, there has been a notable shift toward quality over quantity. Many winemakers have embraced modern viticultural and winemaking techniques, and there has been an emphasis on expressing the unique terroir of individual vineyards.
SHOCKER: Sparking wine discovered in Languedoc Roussillon - Not Champagne
The discovery of sparkling wine is often attributed to the monks of the Abbey of Saint-Hilaire, located near the town of Limoux in the Languedoc region of France. According to historical accounts, the monks at Saint-Hilaire are believed to have been producing sparkling wine using the traditional method (méthode traditionnelle) long before the more famous sparkling wines of Champagne.
The story goes that in 1531, Benedictine monks at the Abbey of Saint-Hilaire were producing a wine known as "Blanquette de Limoux," which is considered one of the earliest forms of sparkling wine. Blanquette de Limoux is made primarily from the Mauzac grape, and the natural fermentation process in the bottle resulted in the production of bubbles.
While the method used by the monks in Limoux predates the traditional method used in Champagne, it's important to note that the production of effervescent or sparkling wines was not unique to this region or to the monks of Saint-Hilaire. Effervescence in wine was observed in various winemaking regions, and different methods were used to capture and retain the bubbles.
The famous sparkling wines of Champagne, produced using the méthode champenoise (now known as the méthode traditionnelle), gained prominence later, in the 17th century. Dom Pérignon, a monk in the Champagne region, is often credited with making significant advancements in the production of sparkling wine.
In summary, while the monks of Saint-Hilaire in Limoux are associated with early production of sparkling wine, the development and refinement of the méthode traditionnelle and the global recognition of sparkling wines are closely tied to the Champagne region and later historical developments.
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