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After you have crossed the dramatic Millau bridge and the plateau of the Larzac, and you emerge from a tunnel at the Pas de l’Escalette, you almost imagine that you can see a silvery line in the far distance that is the Mediterranean. The temperature has risen by at least 3°C and the first vines of the Languedoc are at your feet. They are part of the Terrasses du Larzac, the most northerly and coolest vineyards of the Languedoc. If you think of the Languedoc as forming an amphitheatre around the Mediterranean, this is Upper Circle or Balcony of the theatre, that is furthest from the sea.
It is an area that has attracted enormous interest over the last 20 years. In my book, “The Wines of the South of France”, published in 2001, I gave it little more than a cursory mention, merely acknowledging its existence as a possible new addition to the pyramid of Languedoc appellations, for which the simple appellation Languedoc, which covers Roussillon as well as Languedoc, forms the base. Essentially a more distinctive name was needed for villages that had once been part of the smaller and now defunct appellation Coteaux du Languedoc. There were pioneering wine growers such as Olivier Jullien at Mas Jullien, and his father at Cal Demoura, Château de Jonquières and Mas Chimères, followed by the likes of Mas des Brousses and Domaine Montcalmès.
Diese Geschichte stammt aus der Spring 2023-Ausgabe von Sommelier India.
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Diese Geschichte stammt aus der Spring 2023-Ausgabe von Sommelier India.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent? Anmelden
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Should wine be paired with food?
V Sanjay Kumar’s belief that good wine and food don’t go together was put to the test at a wine dinner where international wines were paired with Indian cuisine, course by course, by two experts in the field
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A Story of Terroir, Tradition and Timeless Elegance
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Pushing Boundaries Argentina's Wine Evolution
On arecent visit to Argentina, Rosemary George discovers how the Argentine wine industry has changed since her last visit in 1989
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The call of FARMLORE
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UNIQUE WHITE WINES
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Small is beautiful ... and bubbly
Grower Champagne is attracting attention as small producers increase their focus on sustainability, authenticity and the environment, writes Ruma Singh, who met several Champagne producers brought over by Cellar 33 at ProWine Mumbai 2024
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A Celebration of Food, Wine and Storytelling
Pune’s Aragma restaurant provides a unique Culinary experience that elevates everyday Indian ingredients in creative dishes served with a dash of storytelling, writes Brinda Gill
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AMARO An Alluring Elixir
Despite its bitter taste, Amaro charms the palate with tts bouquet of botanical flavours, writes Brinda Gill
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Oenophile's notebook
Sous-Commanderie, New Delhi
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DOMAINE FAIVELEY Two Hundred Years Young
Reaymond Blak sketches miniature portraits of the Faiveley wines he tasted