Languedoc-Roussillon wine

History

The first vineyards near Narbonne were planted by early Greeks in the fifth century BC, making these among the oldest planted vineyards in France, along with parts of Provence, Rhône, and Corsica. Languedoc has belonged to France since the thirteenth century, while Roussillon was acquired from Spain in the mid-seventeenth century; the two were joined as one administrative region in the late 1980s. From the 4th century through the 18th and early 19th centuries, the area had a reputation for high quality wine, with wines from St. Chinian prescribed in Paris hospitals during the 14th century for their healing powers.

During the Industrial Age in the late 19th century, production shifted toward mass-produced cheap red wine, often blended with Algerian red wine for more body. The phylloxera epidemic killed many higher quality Vitis vinifera, and American rootstock did not take well to hillside limestone soil, leading to planting of lower quality Aramon, Alicante Bouschet, and Carignan. During both World Wars, Languedoc provided daily wine rations for French soldiers.

Climate and geography

The region stretches 150 miles from the Banyuls AOC at the Spanish border and Pyrenees in the west, along the Mediterranean coast to the river Rhône and Provence in the east, with northern boundaries on the Massif Central and Cévennes mountain ranges. Many vineyards are located along the river Hérault. Vineyards in the Languedoc are generally planted on coastal plains, while those in Roussillon are in narrow valleys around the Pyrenees. The peak growing season from May to August is very dry, with most rainfall in winter; the plains area is the most arid and hottest region of France.

The Mediterranean climate is conducive to mass production of a wide variety of grapes. The tramontane inland wind from the northwest accentuates the dry climate, and drought is the most common threat, with AOC and EU regulations historically prohibiting irrigation, though some regulations were relaxed in December 2006. In 1999, hailstorms in May affected Roussillon, and a rain surge in mid November dropped a year's worth of rain in 36 hours in Corbières and Minervois.

Soil varies from chalk, limestone, and gravel inland to more alluvial soils near the coast, with some highly rated vineyards on ancient riverbed stones similar to those of Châteauneuf-du-Pape.

Appellations

The five best known appellations are Languedoc AOC (formerly Coteaux du Languedoc), Corbières AOC, Faugères, Minervois AOC, and Saint-Chinian AOCs. The vast majority of wines are produced by more than 500 wine cooperatives. The appellation system is undergoing considerable changes; Coteaux du Languedoc has changed name to Languedoc and been extended to include Roussillon. Within the larger Languedoc AOC are several sub-districts, or Crus, including Quatourze, La Clape, Montpeyroux, St. Saturnin, Picpoul de Pinet, Terrasses du Larzac, and Pic St.-Loup, some with pending AOC applications. In 2004, the boundary with the Southern Rhône Valley was moved, making Costières de Nîmes AOC a Rhône appellation rather than a Languedoc one, though it remains listed as Languedoc in many publications out of habit.

Wines and taxonomy

Wines from Languedoc carry names ranging from broad regional designations like Vin de Pays d'Oc to specific geographical classifications with grape variety restrictions, such as Corbières and Minervois. Since the 1990s, INAO has been creating smaller AOC classifications accounting for microclimates and soil variations; younger appellations like Cabardes and subregions like Minervois la Livinière, Corbières-Boutenac, and St-Chinian-Berlou are much narrower in scope, with some praising their consistent improvement and others criticizing the added complexity.

The majority of wine is labeled vin ordinaire, with sizable production of Vins Doux Naturels. The introduction of vins de pays allowed labeling of varietal wines and blending of international varieties such as Cabernet Sauvignon, Merlot, Syrah, and Chardonnay, with examples including Vin de pays d'Oc, Vin de pays d'Aude, Vin de pays de l'Hérault, and Vin de Pays du Gard. Vins Doux Naturels are fortified with brandy to stop fermentation, leaving residual sugar; most sweet white wines use Muscat grapes, while red fortified wines of Banyuls use Grenache, typically with 16–17% alcohol and 8–12% residual sugar.

In Banyuls, winemakers use methods to bake wines to encourage deep raisin colors, sometimes using a solera system or exposing wine in large glass jars to sunlight, resulting in a nutty, rancid taste called rancio; Banyuls Grand Cru AOC requires aging in wood barrels for two and a half years.