The SOMM Journal

October / November 2015

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{ SOMMjournal.com }  37 ost likely, you already have some Languedoc behind the bar for your wine-by-the-glass pro- gram. Now it's time to think about stocking the top Crus du Languedoc in your cellar for inclu- sion on your regular wine list. Over the past two decades, this vast, diverse area of Mediterranean France has made giant strides in improving both its image and the quality of its wines. Although its geography is wide and diverse, the various appellations of Languedoc have a common thread in that most employ the same basic vocabulary of red and white grapes for table wines. Although there are differences in style and terroir, wines from this region mostly speak the same language. From 2009 to 2014, Languedoc exports—much of which is com - ing to the U.S.—grew 189% by volume and 211% by value. Recently, the Languedoc AOP decided to promote its Crus du Languedoc, at the top of its classification pyramid, for increased penetration of the American on-premise market. "If you go back to the creation of the appellation of regional Languedoc in 2007, our goal has always been a better segmenta - tion within that appellation so that, in the long term, we would be supplying specific wines to specific markets," says Christine Molines, Marketing Director for the Conseil Interprofessionnel des Vins du Languedoc (CIVL). "And establishing a system of crus has been a long process, one that begins with the winegrowers themselves." To make the process more understandable, Languedoc AOP sees its wines as a quality pyramid, one that presents values for the con - sumer at all levels. The base of the pyramid is AOP Languedoc, wines that can be made from anywhere in the region under more relaxed sourcing regulations. This segment represents about 30 percent of all AOP wines in Languedoc. In the middle of the pyramid is the largest group—the Grands Vins du Languedoc—which includes about two dozen AOPs, producing wines in all styles such as red, some white, some rosé, some sparkling and some sweetor combinations within that range. These wines represent about 60 percent of total Languedoc AOP production. At the top of the pyramid is the Crus du Languedoc, currently con - sisting of six well-defined regions that produce less than ten percent of total AOP Languedoc production. Of these six, AOP Faugères can produce red and white wines; AOPs Corbières-Boutenac, Minervois- La-Livinière, Saint-Chinian Berlou and Saint-Chinian Roquebrun can produce only red wines, and AOP La Clape, the most recent to gain cru status, can produce red or white wines. Some other Languedoc wine regions from the Grands Vins cat - egory have applied, or plan to apply, for cru status. "The INAO, which governs the appellations, has ruled that crus have to be somewhat smaller than most total AOPs," Molines explains. "La Livinière repre- sents a defined part of the larger Minervois. It's not intended that a cru have the potential for large expansion of production." Already a Steady Supplier For Wine-By- The-Glass Programs, Languedoc Wants To Stock Its High-End Crus In Restaurant Wine Cellars by Roger Morris Carignan is the primary grape in Corbières-Boutenac.

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