As any gourmet will tell you, food and wines go together.
Every region produces drinks and foods that fit each other,
so it is easy to find complimentary foods any wine, and
wines for any foods. All you need to do is copy combinations
from the place of origin. This is of course true for the
Languedoc, as for everywhere else.
Red wine is suitable as an accompaniment to grilled red
meat, game, paté, sausages, salami, and feathered game.
Rosé wine is suitable as an aperitif or as an accompaniment
to salad, savoury tarts and omelettes. White wine is suitable
as an aperitif or as an accompaniment to local fish and
other sea foods.
Regional Specialities from the Languedoc-Roussillon:Cooking traditions in Languedoc Roussillon have roots in the same primary products as those in Provence. The main ingredients are olive oil and tomatoes, garlic, onions and aromatic herbs. Sea food products are an essential part of the Languedoc-Roussillon cuisine. The main important specialties are: Oysters, Gardiane (bull stew with rice), Bourride (fish with aïoli), Morue Catalane (cod with tomatoes and pepper), Anchoïade (anchovies with garlic and olive oil), Crème Catalane (creme brulee with lemon, vanilla and fennel seed), The following cheeses are made in Languedoc-Roussillon. Pélardon, Bleu des Causses, Thomme (goat's cheese), and Roquefort, which comes from Larzac in the south-west of Languedoc Click on the following link for recommended
books on wines of the Languedoc-Roussillon |
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Back to Languedoc wine weblinks.
