Coteaux du Languedoc and the Coastal Vins Doux Naturels
By Richard James
This Guide was last updated on 06 March 2010
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Bouzigues oysters: Perfect partners to the local Picpoul de Pinet.
Gardienne de Taureau: This beef stew served with rice is delicious with a fruity red Coteaux du Languedoc.
Bourride Sétoise: Regional fish stew flavoured with aioli (garlic mayonnaise). A dry Clairette du Languedoc or rosé matches the rich flavours well.
Truffles: When in season, the famous black truffles are used in a variety of dishes that mainly match the local red wines.
Anchoïde: Anchovy paste flavoured with garlic, olive oil and herbs served on toast with aperitifs. A fruity rosé gives a refreshing contrast to its strong salty flavour.
Pélardon cheese: a goats’ cheese from the Cévennes is often served as an apéritif with a dry white such as a Clairette du Languedoc.
Pâté de Pézenas: A small, sweet meat pie, speciality of the town.
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