The local cheeses of Languedoc with the local wines that suit them, and why they work.
The cheeses of Languedoc with the wines made beside them. Pairings marked as a local tradition are the ones a regional source names; the rest are our own picks, and say so.
accords-mets-vins.fr suggests Picpoul de Pinet for a more aged Pélardon, saying its saline finish picks up the cheese's lactic, slightly hazelnut notes. Raised in tank with no oak, Picpoul is dry and high in acidity, so it cleans the paste without covering the goat's milk.
Bottles to try:
The sweetness and grapey perfume of a Muscat vin doux naturel from Frontignan or Lunel set off Roquefort's salt and sharp blue, the sugar rounding the bite of the mould. accords-mets-vins.fr also points to sweet Languedoc-Roussillon wines with this cheese.
INAO describes Pérail as milky, with notes of sheep's wool, under a slightly felted rind over a creamy paste. A Limoux white, fermented or raised in oak in the cool upper Aude, has the roundness to match that creaminess and the acidity to lift it.
Bottles to try:
accords-mets-vins.fr advises light, low-tannin reds for Pélardon, such as a young Saint-Chinian or a lightly extracted Faugères, and warns that a powerful or oaky red crushes it. A medium-bodied red raised mostly in concrete or old wood, with supple tannin, keeps the goat's milk in view.
Bottles to try:
Bleu des Causses is intense and creamy. A dry Crémant de Limoux, made sparkling in bottle from Chardonnay and Chenin with a little Mauzac or Pinot Noir, brings apple and citrus, fine bubbles and high acidity that cut the cream and reset the palate between bites.
Bottles to try:
A young Pélardon is lactic and lightly hazelnut. A dry rosé from stainless steel, with no oak, has the acidity to freshen the palate and enough red-fruit body that the goat cheese is not left tasting chalky.
Bottles to try:
Pélardon is frank and slightly spicy. A Languedoc white blend kept in tank or concrete with no oak, built on grapes such as Roussanne, Grenache Blanc, Vermentino or Viognier, gives clean acidity and peach or pear fruit that do not cover the goat's milk.
Bottles to try:
Pérail is milky and sweet, with a melting, creamy paste under a felted rind. A southern white blend fermented or raised wholly or partly in barrel has the roundness to match the paste, and a saline, mineral finish that keeps each bite fresh.
Bottles to try:
accords-mets-vins.fr says Roquefort tolerates a red where many cow's milk cheeses turn bitter with tannin. A medium-bodied Terrasses du Larzac red raised in large or used wood, with cherry or plum fruit, garrigue and fine tannin, has the grip to stand up to the salt.
Bottles to try:
A Pélardon left to ripen turns firmer and drier. A Languedoc white blend raised wholly or partly in used barriques, demi-muids or foudres has the breadth to hold it, and old wood adds texture without a vanilla layer over the goat's milk.
Bottles to try:
Pélardon turns firmer and brittle as it ripens, and a longer-aged one needs a white with more breadth. A dry Hérault white built on Terret Blanc and raised in old oak brings apricot, almond and a saline lift, giving weight without sweetness or vanilla.
Bottles to try:
Blanquette de Limoux is built mostly on Mauzac and made sparkling in bottle. It is dry and sharp, with green apple and lemon zest, and its fine bubbles and acidity refresh the palate between bites of mild, creamy Pérail.
Bottles to try:
In a typically Mediterranean landscape, discover two of the region’s greatest treasures on this unforgettable half-day experience combining fine wines, fresh oysters, ...
Discover the wines of Languedoc with a tasting and a fun wine quiz 5:30 PM - 7:30 PM
During this tour you will visit two wine estate châteaux and taste their excellent range of wines.
The specification gives 60 to 70 mm across, 22 to 27 mm high and at least 60 g, measured 11 days after renneting, according to French Wikipedia.
At least 11 days at 8 to 16 °C with 85 to 95 percent humidity. Longer ripening gives a drier, more peppery cheese.
The pairing guide accords-mets-vins.fr suggests light, low-tannin reds such as a young Saint-Chinian or a lightly extracted Faugères, and crisp whites such as Picpoul de Pinet, and warns that a very powerful or oaky red can crush its subtlety.
A cylinder 19 to 20 cm across, weighing 2.7 kg on average, according to French Wikipedia.
Only in the natural caves of Roquefort-sur-Soulzon in Aveyron, on the Combalou, for at least 14 days, according to French Wikipedia.
A pairing guide lists sweet reds from Languedoc-Roussillon such as Rivesaltes, Banyuls and Maury, plus Maury blanc, Sauternes and Gewurztraminer, according to accords-mets-vins.fr.
A flat cylinder 19 to 21 cm across and 8 to 12 cm high, weighing 2.2 to 3.3 kg, according to the INAO specification; the consortium gives the same weight.
It is made from cow's milk, where Roquefort uses sheep's milk, though both are ripened in cool natural caves with rock-fissure ventilation.
