Gastronomy and wine
Set in a region of exceptional agricultural riches, the chefs of Carcassonne use the distinctive Languedoc produce in a dazzling array of dishes. Discover everything from the reassuringly traditional to the surprisingly avant garde.
After exploring the narrow streets of Carcassonne, take time to discover its best-kept secret - hidden down in its cellars - a superb array of wines that rival those of Bordeaux and Burgundy - at a fraction of the price.
Over the past 30 years, a new generation of vignerons has completely revolutionised wine-making techniques in Languedoc’s 24 AOC areas and myriad pays, or areas, where rules allow for more creative techniques. The results, especially those from the smaller boutique estates and vins de pays, have exceeded all expectations.
“The wines of Languedoc-Roussillon are so amazingly diverse that 80 per cent of the bottles in our cellar are from the region,” says La Barbacane’s wine steward Georges Gracia, who stocks 10,000 bottles in the hotel’s newly-restored cellars and is delighted to share his knowledge with others. “And many of these are bio (organic). Guests aren’t often familiar with the local varieties but want to try something new, and then fall under the wines’ spell. Then they want to find out more.”