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.
white wines from the region of Languedoc-Roussillon go well with generally quite well with dishes of pasta, vegetarian or poultry such as recipes of pasta with tuna and laughing cow, broccoli and blue cheese quiche without pastry or clopinettes in field dresses.
On the nose in the region of Languedoc-Roussillon often reveals types of flavors of citrus fruit, non oak or earth and sometimes also flavors of microbio, oak or tree fruit. In the mouth in the region of Languedoc-Roussillon is a powerful.
