The Wines of Languedoc-Roussillon (Wednesday, April 23rd, 6:30-8:30pm), $40
Languedoc and Roussillon were the first places in France that recovered from the phylloxera epidemic that decimated the vast majority of European vineyards at the turn of the 20th century. While they were known as a “wine lake” for decades, churning out millions of gallons of table wine, recent years have seen a resurgence of radically cool juice made from grapes in old vineyards that have never seen chemicals.
A broad spectrum of styles is made in this region, ranging from sparkling wine (where the monks of Saint Hilaire discovered it in the early 1500s) to fortified wines, and we’ll be exploring daily drinkers and fancy juice from allocated producers. Prepare to have your minds and palates blown, in the best of all possible senses.
Languedoc and Roussillon were the first places in France that recovered from the phylloxera epidemic that decimated the vast majority of European vineyards at the turn of the 20th century. While they were known as a “wine lake” for decades, churning out millions of gallons of table wine, recent years have seen a resurgence of radically cool juice made from grapes in old vineyards that have never seen chemicals.
A broad spectrum of styles is made in this region, ranging from sparkling wine (where the monks of Saint Hilaire discovered it in the early 1500s) to fortified wines, and we’ll be exploring daily drinkers and fancy juice from allocated producers. Prepare to have your minds and palates blown, in the best of all possible senses.
Languedoc and Roussillon were the first places in France that recovered from the phylloxera epidemic that decimated the vast majority of European vineyards at the turn of the 20th century. While they were known as a “wine lake” for decades, churning out millions of gallons of table wine, recent years have seen a resurgence of radically cool juice made from grapes in old vineyards that have never seen chemicals.
A broad spectrum of styles is made in this region, ranging from sparkling wine (where the monks of Saint Hilaire discovered it in the early 1500s) to fortified wines, and we’ll be exploring daily drinkers and fancy juice from allocated producers. Prepare to have your minds and palates blown, in the best of all possible senses.
