WINES OF SUD DE FRANCE
Easily paired with any meal

The variety of Languedoc-Roussillon’s produce allows the region’s chefs to present a resolutely modern, natural style of cuisine, with flavours created by subtle matches from all the food groups.  These dishes are well-complemented by the wide variety of wines from the Sud de France region; with red, white, rosé, sweet or sparkling, varietals, AOCs, Vin de Pays, single cépage wines and blends on offer, consumers can be sure of finding a wine to suit their tastebuds - and a specific dish. 

While there are no hard-and-fast rules, here are some guidelines:

• Shellfish: a dry, fresh, light white wine – with its aromas of white fruits, grapefruit and salty notes, Picpoul de Pinet is ideal.
• Foie gras: a sweet muscat, such as Mireval, Saint-Jean de Minervois, Lunel and Frontignan.
• White meat: try a well-balanced white AOC Coteaux du Languedoc, with notes of white flowers and citrus (but not aged in oak).
• Red meat: marries well with a spicy red, such as Fitou, Faugères, Saint-Chinian or Corbières.
• Cheese: reds such as Saint Chinian, Minervois, Coteaux du Languedoc and Faugeres go particularly well with Languedoc’s salty goat cheeses and blue-veined Bleu des Causses.
• Desserts: a viognier or sweet, late harvest wine is a safe bet. Bubbles (think Blanquette de Limoux, or Crémant) might fit the bill, too.
• Chocolate: with notes of ripe black berries, a bottle of Banyuls or Maury would make a good match.