Tutored Wine and Food Matching In Carcassonne

Your host is an acknowledged wine expert and wine tour guide with 30 years experience and an in depth knowledge of wine and wine making across the world. The tasting takes place in the comfort of our wine cave in the heart of Carcassonne old town and is designed to be fun and informal.

The evening can be booked as a private event for a minimum of 6 people up to 12. It is the perfect event for group of friends.

A relaxed and informal tasting and tutorial that covers some of the top wine and food producers from the Languedoc and Roussillon. Sitting comfortable at a the tasting table you will learn how to appreciate wine and to taste like a professional; how to match wine with a selection of regional food; learn to recognise the key flavours and aromas in wine and discover what makes the Languedoc one of the most exciting wine regions on Earth today. We cover the history of wine making from the Romans to the present day and discuss key topics such a organic and natural wines and the influence of regionality on wine flavour. We will discover what makes these the Languedoc so interesting by tasting some of the key local varietal wines and some of the greatest languedoc blends. The wines you will taste range in price from 15€ to €50 and you will taste 6 different wines accompanied by local cheeses, charcuterie, tapas, olives and organic bread with olive oil and balsamic vinegar. As an evening or lunchtime activity you will not need to eat afterwards!
These tastings are conducted in English, French or Spanish.

Sample Menu

• Homemade hummus with lemon zest
• Jambon de Bayonne
• Cheese board with four to five local cheeses - Seasonal cheese supplied from Fromageries Bousquet.
• Plate of mixed Charcuterie - May include smoked duck breast, farmhouse pate, terrine, ham, salami and rillettes.
• Bread, Olive oil and Balsamic vinegar for dipping. - Selection of freshly baked local organic bread, both wheat, rye bread sourdough and wholegrain.
• Collioure Anchovies - Finest salted collioure anchovies in olive oil