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Rosé is one of the major wine trends of the 21st Century so far, no longer seen as a poor substitute to reds and whites. And there's plenty to discover in Languedoc.
The taste of Languedoc rosé
When the temperature hits 30 degrees celsius (86 Fahrenheit) in the shade, most wine drinkers are more likely to reach for a bottle of white or rosé than a hearty red.
Under the circumstances, it’s hardly surprising that the Languedoc, like Provence, has an established tradition of producing rosé wines.
In fact, rosé wines account for 12% of all wines produced in the region – that’s 2% more than white wines.
Generally speaking, there is more diversity to the style of pink produced in the Languedoc than elsewhere in southern France.
There are delicate, aromatic rosés that are reminiscent of the wines of Provence, as well as punchy wines whose deep colour hints at their ripeness and concentrated fruit flavours.
As a general rule, however, Languedoc rosés tend to be dry and fairly full-bodied.
All five of the Languedoc’s typical red varieties – so that’s Syrah, Grenache, Mourvèdre, Cinsault and, to a lesser extent, Carignan – are used to create rosé wine in the AC zones.
For IGP producers, pretty much anything goes – grape-wise.
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This content originally appeared in the free Languedoc supplement with Decanter magazine’s June issue. This content was sponsored by the Conseil Interprofessionel des Vins AOC du Languedoc (CIVL) and the IGP wines of Sud de France.
