Languedoc (formerly Coteaux du Languedoc) is a key appellation used in the Languedoc-Roussillon wine region of southern France. It covers Dry table wines of all three colors (red, white and rosé) from the entire region, but leaves Sweet and Sparkling wines to other more specialized appellations. About 75% of all Languedoc wines are red, with the remaining 25% split roughly down the middle between whites and rosés. The appellation covers most of the Languedoc region and almost a third of all the vineyards in France.
The typical Languedoc red wine is medium-bodied and Fruity. The best examples are slightly heavier and have darker, more savoury aromas, with notes of spice, undergrowth and leather. The Grape varieties used to make them are the classic southern French ones: Grenache, Syrah and Mourvèdre, often with a touch of Carignan or Cinsaut. The white wines of the appellation are made from Grenache Blanc, Clairette and Bourboulenc, with occasional use of Viognier, Marsanne and Roussanne from the Rhône Valley.
natural sweet wines from the region of Languedoc-Roussillon go well with generally quite well with dishes of beef, lamb or spicy food such as recipes of beef pot au feu (grandma's style), moroccan lamb shoulder or pakistani rice (biryani).
On the nose in the region of Languedoc-Roussillon often reveals types of flavors of cream, cherry or blackberry and sometimes also flavors of red fruit, tobacco or strawberries. In the mouth in the region of Languedoc-Roussillon is a powerful with a good balance between acidity and sweetness.
