A.O.C./A.O.P.
the Minervois appellation area stretches across the departments of Aude and Hérault, east and south of Carcassonne, covering 61 towns and villages. The region is subdivided into four distinct zones, each with its own characteristic climate and soil types: the extremely arid central zone with terraces formed of pebbles, sandstone, shale or limestone; a zone with identical soil types but a damper climate due to Ocean influences; an area of higher elevations where the soils are shale or karst; and an area defined by a Mediterranean climate buffeted by strong winds and formed of stony terraces. The varietal range comprises Carignan (50% maximum), Grenache, Lladoner Pelut, Syrah and Mourvedre (at least 40% combined), with a secondary range of Cinsault, Piquepoul, Terret and Aspiran. The main white varietals are: Grenache blanc, Bourboulenc, Maccabeo, Marsanne, Roussanne and Vermentino; these can be supplemented with Clairette, Picpoul, Terret and small-berry Muscat, to within an upper limit of 20%.
Grape varieties: Vins rouges, rosés : carignan, grenache, lladoner pelut, syrah, mourvèdre, cinsaut, terret, picpoul noir, aspiran . Vins blancs secs : grenache blanc, bourboulenc, maccabéo, marsanne, roussanne, clair
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Minervois wines come in all three colours. The red wines are expressive, robust, full and generous with aromas of blackcurrant, violet, cinnamon and vanilla, ageing into notes of leather, crystallised fruit and prune. Try with mountain hams and sausages, small wild game, cassoulet or lamb stew. The rosés are drawn primarily from Syrah and are made using the ‘bleeding’ method. Try them with pissaladière, stuffed veal rolls, chicken with tarragon or stuffed vine leaves. The white wines are made using the direct to press method and often ferment in oak. They are delicate and elegant (peach, pear, blossom…). Try with mussels or salmon steak either grilled or served with a sauce.
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