Languedoc-Roussillon wine

bordering the Gulf of Lion. The history of Languedoc wines can be traced to the first vineyards planted along the coast near Narbonne by the early Greeks in the fifth century BC. Along with parts of Provence, Rhône, and Corsica, these are the oldest planted vineyards in France. The region of Languedoc has belonged to France since the thirteenth century and the Roussillon was acquired from Spain in the mid-seventeenth century. The two regions were joined as one administrative region in the late 1980s. During the advent of the Industrial Age in the late 19th century, production shifted towards mass-produced le gros rouge—cheap red wine that could satisfy the growing work force. The use of highly prolific grape varieties produced high yields and thin wines, which were normally blended with red wine from Algeria to give them more body. The phylloxera epidemic in the 19th century severely affected the Languedoc wine industry, killing off many of the higher quality Vitis vinifera that were susceptible to the louse. American rootstock that was naturally resistant to phylloxera did not take well to the limestone soil on the hillside. In place of these vines, acres of the lower quality Aramon, Alicante Bouschet and Carignan were planted. During both World Wars the Languedoc was responsible for providing the daily wine rations given to French soldiers. ==Climate and geography==

The Languedoc-Roussillon region shares many terrain and climate characteristics with the neighboring regions of Southern Rhône and Provence. The region stretches from the Banyuls AOC at the Spanish border and Pyrenees in the west, along the coast of the Mediterranean Sea to the river Rhône and Provence in the east. , with Pyrenees in the distance Vineyards in the Languedoc are generally planted along the coastal plains of the Mediterranean while those in the Roussillon are to be found in the narrow valleys around the Pyrenees. The peak growing season (between May and August) is very dry and the majority of annual rainfall occurs during the winter. In the Languedoc, the plains area is the most arid and hottest region of France. In December 2006, the French government responded to global warming concerns and relaxed some of the irrigation regulations. In 1999 severe weather had damaging effects on the wine producing industry, including hailstorms in May that affected Roussillon and a rain surge in mid November that saw a year's worth of rain fall in 36 hours in the areas of Corbières and Minervois in the western Languedoc. == Appellations ==

The five best known appellations in the Languedoc include Languedoc AOC (formerly known as the Coteaux du Languedoc), Corbières AOC, Faugères, Minervois AOC, and Saint-Chinian AOCs. The vast majority of Languedoc wines are produced by wine cooperatives which number more than 500. However, the appellation system in the region is undergoing considerable changes with both new appellations being created and existing ones changing. One recent change is that the Coteaux du Languedoc has changed name to Languedoc and been extended to include also the Roussillon. Within the larger Languedoc AOC appellations are several sub-districts, or Cru's, with distinct wine styles of their own. Some of these sub-districts have pending AOC applications to become appellations in their own right and some have been granted sub-appellations to the umbrella appellation Languedoc AOC. These include the Quatourze, La Clape, Montpeyroux, St. Saturnin, Picpoul de Pinet, Terrasses du Larzac, and Pic St.-Loup. The boundary of the eastern Languedoc with the Southern Rhône Valley wine region was moved slightly in 2004, with the result that Costières de Nîmes AOC is now a Rhône appellation rather than a Languedoc one. In that year, INAO moved the responsibility for oversight of this appellation's wine to the regional committee of the Rhône valley. Local producers of Côtes du Rhône-styled wines made from Syrah and Grenache lobbied for this change since the local winemaking traditions did not coincide with administrative borders, and presumably due to the greater prestige of Rhône wines in the marketplace. Such changes of borders between wine regions are very rare, so out of habit, Costières de Nîmes remains listed as a Languedoc wine in many publications. ==Grapes==

The Languedoc-Roussillon area is home to numerous grape varieties, including many international varieties like Merlot, Cabernet Sauvignon, Sauvignon blanc, and Chardonnay. The traditional Rhône grapes of Mourvedre, Grenache, Syrah, and Viognier are also prominent. Chardonnay is a major white grape, used in the ''Vin de Pays d'Oc'' and the sparkling Crémant de Limoux. Others include Chenin blanc and Mauzac, which is also the principal grape in the sparkling Blanquette de Limoux. The sweet fortified wines of the Muscat de Frontignan and Muscat de St-Jean Minervois regions are made with the Muscat Blanc à Petits Grains grapes. In the Muscat de Rivesaltes AOC, fortified wines are made from Muscat of Alexandria grapes. Among the reds, Grenache, Syrah, Carignan, Cinsault, and Mourvedre are major grapes of the Corbières, Faugères, Fitou, and Minervois AOCs. Cinsault is also commonly used in rosé production along with Lladoner Pelut, Piquepoul noir, Terret noir, and Grenache. Grenache is also the main grape used in the fortified wines of the Banyuls and Rivesaltes region. Some of the oldest vines in France are Carignan grapes. Winemakers often use carbonic maceration to soften the tannins. Other varieties that can be found include Roussanne, Marsanne, Vermentino, Bourboulenc, Clairette blanche, Grenache blanc, Grenache gris, Piquepoul blanc, Piquepoul gris, and Macabeo. == Wines and taxonomy ==

Wines from the Languedoc can carry an enormous number of names, ranging from broad regional designations like Vin de Pays d'Oc to very specific geographical classifications with restrictions on grape variety, like Corbières and Minervois. Since the 1990s, the INAO has been creating smaller AOC classifications which take into account the intricate microclimates and soil variations in the Languedoc-Roussillon. Younger appellations like the Cabardes and subregions like Minervois la Livinière, Corbières-Boutenac and St-Chinian-Berlou are much narrower in scope. While these new appellations have been praised for consistently improving their product, others have criticized the additions for further complicating an already esoteric system of classification. The majority of wine produced in the Languedoc are labeled vin ordinaire. There is also sizable production of Vins Doux Naturels. Vins de Pays The introduction of the vins de pays, a classification produced under less stringent regulations than those of an AOC, opened up the Languedoc wine industry to the labeling of varietal wines and the blending of international varieties such as Cabernet Sauvignon, Merlot, Syrah and Chardonnay. Vins Doux Naturels Vins Doux Naturels are "naturally sweet" wines that have been fortified with brandy to stop fermentation, leaving residual sugar to add sweetness to the wine. The majority of Languedoc sweet white wines are made with a variety of Muscat grapes. The red fortified wines of the Banyuls are made from Grenache grapes, normally have an alcohol level between 16 and 17% and carry residual sugars in the 8 to 12% range. In Banyuls, winemakers use various methods to "bake" their wines to encourage deep raisin colors. Some winemakers utilize a solera system of transporting the wine among different size barrels of various ages that are left out in the sun to warm. Others will put the wine in large glass jars to expose it to direct sunlight. In addition to the dark color, the resulting wines often have a nutty, rancid taste called rancio. In the Banyuls Grand Cru AOC the wine is required to be aged in wood barrels for two and a half years. Crémant de Limoux The crémant produced in the Languedoc is made according to the Méthode Traditionnelle – formerly known as méthode champenoise – the same method used to produce Champagne. Méthode Traditionnelle includes a second fermentation in the bottle to encapture the carbon dioxide produced by the yeast. Languedoc crémant is produced in the small villages around the town of Limoux. The wines are normally composed of 70% Mauzac and a 30% combination of Chardonnay and Chenin blanc. AOC regulations require a year of aging on the lees. The Blanquette de Limoux, when labelled méthode ancestrale, is composed entirely of Mauzac, undergoes only one fermentation, and is aged approximately three months less on the lees before the bottling, the actual date being determined by the moon's cycle. ==See also==