Posts tagged: cheese

White wine and cheese at Rives Blanques – Love That Languedoc episode 38

We finish up our white wine and cheese tasting at Château Rives-Blanques.  Make sure you start with the first part of our Mauzac and cheese tasting. I have to stress what a wonderful time I had pairing three styles of Mauzac with a few different cheeses from the south of France, and some from more exotic locales.

The wines:
Cuvée Occitania, Château Rives-Blanques, AOC Limoux
Xaxa 2004, Château Rives-Blanques, Vin de Table Vendanges d’Hiver

The Cheeses:
Brebis (sheep/ewe milk)
Roquefort (Did you know this is Languedoc too?)
Chèvre d’Ariège
honey and fig juice, artisanal

See also:
Occitania – this area pre-French identity; “Languedoc” means language of oc. Oc means “yes” in Occitan.
“Nostra terra mentis pas” means “our land does not lie.”
Mauzac – One of the three varietals included in Limoux’s AOC. I think it’s also grown in Gaillac. Rives Blanques is one of the very estates that produces Mauzac as a still wine.

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Mauzac Tasting Rives Blanques – Love That Languedoc episode 36

I visited Château Rives Blanques where the Panman family had prepared an outstanding tasting. Not only were the wines fantastic, they told a story and made two ambitious arguments. Firstly, Mauzac is a great varietal that can be used in several interesting ways (a single varietal still wines, a fizz, or even a late harvest dessert wine). Secondly, you can do white wine with cheese, or as Caryl says, you OUGHT to.

Don’t forget PART 2 OF OUR MAUZAC AND CHEESE TASTING!

The Domaine is in Cépie, in the aire de Limoux, and there are gorgeous mountainscapes everwhere you look. Rives Blanques, the highest peak visible from the cozy tasting area, lends its name to the Domaine.

We start off with a Blanquette de Limoux, one of the first sparkling wines referred to in the entire history of wine. The Appellation d’Origine Controlée Blanquette de Limoux consists largely of Mauzac, and it is only produced in and around Limoux. The second wine is a pure still mauzac, the only one of its kind. In part 2, we’ll taste a late harvest dessert white with Mauzac in the blend and we’ll talk even more about cheese.

The wines:
Blanquette de Limoux, Château Rives-Blanques, AOC Blanquette de Limoux
Cuvée Occitania, Château Rives-Blanques, AOC Limoux

See also:
Information about Mauzac from Rives Blanques’ site.

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Sheep Cheese – Nota Bene 3

Another episode with my wonderful parents.  We’re an absurd family tasting an absurd cheese.

My family and I had a fromage brebis at lunch today that had a really unique and knock-your-socks-off flavor. Brebis is a female sheep. We like cheese and we actually enjoy sheep cheese on a regular basis.

This is an exception though. Man, this cheese tastes the way a petting zoo smells. I’m not sure what to make of it, but it’s a Pyrenees cheese (south of Roussillon) and so it’s part of the food and culture of the Languedoc Roussillon. I hope you like this short bonus episode more than we liked the cheese.

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Family Food & Wine Pairing – Love that Languedoc Episode 2

Welcome to the second episode of Love that Languedoc (and our first English language episode).  In the first official French episode, we were visited by the director of the Chamber of Agriculture of Aude and we tasted two wines that display the intensely varied profiles you can find in the Languedoc.  In the first official English video I will retaste those wines with my parents as we try to pair the wines with foods from the Languedoc-Roussillon.

My second-favorite part is when my mom starts shouting out to her homies. My favorite part is when she does it again. :D I also like when my dad and I accidentally say consummating instead of consumption.

The wines:
Le Clos des chênes 2006 , Domaine de Cazes, AOC Malpère
La Grenadière 2007, Mas Bruguière, AOC Pic Saint-Loup Coteaux du Languedoc

The food pairing:
With the Domaine de Cazes: Mom marinates fresh red bell peppers in basil-infused olive oil and serves the peppers on a toast with a thin slice of saucisson.
With the Mas Bruguière: Smoked sausage with a Pyrénées tomme melted on top, served on thinly sliced baked potato.

Key concepts:
Département de l’Aude
Malpère
Pic Saint-Loup

See also:
Chambre d’Agriculture de l’Aude

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