AOC Côteaux du Languedoc

History of the AOC Coteaux du Languedoc

The AOC Coteaux du Languedoc is a vast appellation located between the edge of the Montagne Noire, the Cévennes, and the Mediterranean Sea. This unique vineyard offers a beautiful mosaic of terroirs and microclimates ideal for viticulture. The AOC Coteaux du Languedoc has a rich viticultural history dating back to Roman times, although it was officially established as an appellation in 1985.

Climate and Terroir of the AOC Coteaux du Languedoc

• Climate: The climate in Languedoc is Mediterranean, characterized by hot, sunny summers tempered by sea and mountain breezes, allowing for the optimal ripening of grapes.
• Soils: The diversity of soils, ranging from mountain sandstone and schist to gravelly terraces and coastal sands, gives AOC Coteaux du Languedoc wines remarkable richness and complexity.

Grape Varieties of the AOC Coteaux du Languedoc

The appellation offers red, white, and rosé wines made from a variety of grape blends:

• Red and Rosé: Carignan, Grenache, Syrah, Mourvèdre, Cinsault, Aramon, Lledoner Pelut
• White: Clairette, Picpoul, Grenache Blanc, Roussanne, Viognier

Style of AOC Coteaux du Languedoc Wines

• Red Wine: The reds are distinguished by their deep color and aromas of dark fruits, spices, and garrigue. On the palate, they are typically powerful and well-structured, with silky tannins and a long finish.
• White Wine: The whites have a light yellow color with green reflections. Their nose reveals aromas of white-fleshed fruits (peach), flowers, and citrus. They are fresh, balanced, and often have a pleasant roundness on the palate.
• Rosé Wine: The rosés, often pale and bright, offer delicate aromas of red fruits and flowers. They are fresh, light, and elegant on the palate, with a lively and fruity finish.

Best Food Pairings with AOC Coteaux du Languedoc Wines

Here are some tips for creating the best food and wine pairings with a bottle of wine from a domaine or château in AOC Coteaux du Languedoc:

• Red Wine:
  • Gardianne de taureau (bull stew)
  • Grilled pork
  • Confit lamb shoulder
• Rosé Wine:
  • Tomatoes with mozzarella and basil
  • Stuffed tomatoes
• White Wine:
  • Grilled sea bream
  • Tielles sétoises (seafood pies)
  • Bourride (fish stew)
  • Artichokes à la barigoule