EP 401 Portugal and South West France, Languedoc-Roussillon and Provence

I am very passionate about these areas, so much that I have rearranged the Wine Library floor plan and we added more spots to add to our selections, today I yap about them and layout a blueprint for future shows!

Wines tasted in this episode:

2004 Domaine Baubiac ViognierLanguedoc-Roussillon play
2005 Carm DouroOther Portuguese Red Wine
2005 Domaine Bila Haut Occultum LapidemLanguedoc-Roussillon
2004 Laplace MadiranMadiran

Links mentioned in todays episode.

Latest Comment:

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John__J

qotd: I gotta go w day boat sea scallops, w raw oysters a close 2nd when it comes to mollusc's and lobster or crab when it comes to crustaceans. But that's a really tough question since I love all shellfish.

Love Madiran, haven't had the one by Laplace, but I have had their Pacherenc du Vic-Bilh Sec

Tags: Languedoc-Roussillon, Madiran, other, Portuguese, red, review, Video, white, wine, wines

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  • wannaBconnoisseur

    Looking forward to more content in the upcoming eps, school me GV!!!

    Q – We don’t eat shellfish in Ohio, at least I don’t, if it’s from the sea it’s probably not for me.

  • GalvezGuy

    QOTD: Galveston Bay oysters fresh off the boat in the middle of the winter. Also love the king crab when the legs are big enough and it is properly prepated so you can get all that sweetness and then counter with a nice Champagne.

    Great show. I love learning about all of these under-appreciated wines.

  • GalvezGuy

    QOTD: Galveston Bay oysters fresh off the boat in the middle of the winter. Also love the king crab when the legs are big enough and it is properly prepated so you can get all that sweetness and then counter with a nice Champagne.

    Great show. I love learning about all of these under-appreciated wines.

  • http://hungryliketheduck.blogspot.com/ ChezJosh

    There’s this restaurant in Sorrento, Italy creatively called “The Sorrento Inn” where, for seven Euro, you can get a mountainous plate of incredibly fresh clams or mussels with an insane amount of garlic. It’s pretty much the best thing ever.

  • http://hungryliketheduck.blogspot.com/ ChezJosh

    There’s this restaurant in Sorrento, Italy creatively called “The Sorrento Inn” where, for seven Euro, you can get a mountainous plate of incredibly fresh clams or mussels with an insane amount of garlic. It’s pretty much the best thing ever.

  • Lisa

    Yes….Derek tried Carm thanks to mioux!!! And I …thanks to Gary VAYnerCHUCK!!! Awsome wine! Viva Portugal!

  • Lisa

    Yes….Derek tried Carm thanks to mioux!!! And I …thanks to Gary VAYnerCHUCK!!! Awsome wine! Viva Portugal!

  • http://www.maisonbleuewinery.com/ Jon Martinez

    This wine kind of worries me. I would try it, though. Sounds like it is a little flawed. Hint, too much Brett! The fruit bomb aspect tells me it is a little imbalanced, hence a high pH combined with dirty barrels. Voila! Rustic Wine!

  • http://www.maisonbleuewinery.com Jon Martinez

    This wine kind of worries me. I would try it, though. Sounds like it is a little flawed. Hint, too much Brett! The fruit bomb aspect tells me it is a little imbalanced, hence a high pH combined with dirty barrels. Voila! Rustic Wine!

  • http://www.maisonbleuewinery.com/ Jon Martinez

    I was of course talking about the wine from the Languedoc-Roussillon.

  • http://www.maisonbleuewinery.com Jon Martinez

    I was of course talking about the wine from the Languedoc-Roussillon.

  • http://official-tickets.com/ Official Tickets

    I love shellfish…New England Area has the best……

  • http://official-tickets.com Official Tickets

    I love shellfish…New England Area has the best……

  • Dan-o

    My favorite shellfish dish was served to me out in the western part of France in a town named La Baule. They have a restaurant that serves mussels (moules en francais) in a white wine and light cheese sauce. Finger lickin’ good!

  • Dan-o

    My favorite shellfish dish was served to me out in the western part of France in a town named La Baule. They have a restaurant that serves mussels (moules en francais) in a white wine and light cheese sauce. Finger lickin’ good!

  • PastafariPirate

    QOTD: scallops. No, maybe lobster. No, scallobster! (scallopster?)

  • PastafariPirate

    QOTD: scallops. No, maybe lobster. No, scallobster! (scallopster?)

  • GR8wine

    Gr8 GV!! One of your best. You were indeed on point.
    Sorry about taking so long to get around to watching this one, hope my comments don’t get lost. I’m with you on the Viognier, most have the problem of falling off on the finish. Your description intrigues me and I’ll have to try it. Did you ever try the La Grange Voignier I sent you?
    Good info on the Tannat. I’ll have to send you a bottle of ours, hope you like it.
    Exploring wine is my favorite past time and hobby so this show was a treat.
    QOTD: mmmm tough choice since so many are so good. Either lobster or scallops. Probably lobster.

  • GR8wine

    Gr8 GV!! One of your best. You were indeed on point.
    Sorry about taking so long to get around to watching this one, hope my comments don’t get lost. I’m with you on the Viognier, most have the problem of falling off on the finish. Your description intrigues me and I’ll have to try it. Did you ever try the La Grange Voignier I sent you?
    Good info on the Tannat. I’ll have to send you a bottle of ours, hope you like it.
    Exploring wine is my favorite past time and hobby so this show was a treat.
    QOTD: mmmm tough choice since so many are so good. Either lobster or scallops. Probably lobster.

  • Valentin

    I am the favourite shellfish, wether you like or not!

  • Valentin

    I am the favourite shellfish, wether you like or not!

  • Dan-o

    Great show!
    Love the “different wines” from unsung regions.
    I think that I have mentioned this before, but I had these mussels on the west coast of France once that were served in a white wine, garlic, and light cheese sauce that were amazing.
    Other than that – scallops all the way with a Puligny-Montrachet!

  • Dan-o

    Great show!
    Love the “different wines” from unsung regions.
    I think that I have mentioned this before, but I had these mussels on the west coast of France once that were served in a white wine, garlic, and light cheese sauce that were amazing.
    Other than that – scallops all the way with a Puligny-Montrachet!

  • StevoVino

    QOTD: Fresh scallops from Great Mercury Island (40min boat ride from home, we free dive in 30ft and collect em) fried up with a little butter, garlic and lime juice served with a Peagesus Bay Reisling. Yum!

  • StevoVino

    QOTD: Fresh scallops from Great Mercury Island (40min boat ride from home, we free dive in 30ft and collect em) fried up with a little butter, garlic and lime juice served with a Peagesus Bay Reisling. Yum!

  • Ray Barnes

    Thanks Gary, I hope to find that Carm Douro.

    QOTD – None

  • Ray Barnes

    Thanks Gary, I hope to find that Carm Douro.

    QOTD – None

  • Dessert Wine Nerd

    Good value show. I need to get expensive wines out of my heads and dive into the little gems. QOTD: Yeah, im messed up. Dont like seafood….. I KNOW!!!

  • Dessert Wine Nerd

    Good value show. I need to get expensive wines out of my heads and dive into the little gems. QOTD: Yeah, im messed up. Dont like seafood….. I KNOW!!!

  • http://www.myspace.com/bergenhack robthecomic

    MY NAME IS ROB RYAN TOO!!! but ididnt put up no flyers i would have remembered that and i only started watching the show a month again….So OTHER ROB RYAN…if you are out there say hi to me

  • http://www.myspace.com/bergenhack robthecomic

    MY NAME IS ROB RYAN TOO!!! but ididnt put up no flyers i would have remembered that and i only started watching the show a month again….So OTHER ROB RYAN…if you are out there say hi to me

  • Adrian aka AnGkEr

    Love to see more Portugese wines….and nice song….

  • Adrian aka AnGkEr

    Love to see more Portugese wines….and nice song….

  • http://www.generation-madiran.com/ Eric Sendra

    Hi all,

    feel free to visit our website and discover 19 Madiran winemakers

    The origin of the group is technical, Laplace and cowinemakers ahaving mutualised an oeanolog an approach.

    They opened an outlet in the village of Madiran in 2005. I am now the proud shop keeper, salaried by this fantastic group.

    If you ever come to Madiran, feel free to come to the shop for a tasting and discovery of 38 Madiran and around 30 Pacherenc du Vic Bilh (White Madiran !!!)

    A bientot

    Eric

  • http://www.generation-madiran.com Eric Sendra

    Hi all,

    feel free to visit our website and discover 19 Madiran winemakers

    The origin of the group is technical, Laplace and cowinemakers ahaving mutualised an oeanolog an approach.

    They opened an outlet in the village of Madiran in 2005. I am now the proud shop keeper, salaried by this fantastic group.

    If you ever come to Madiran, feel free to come to the shop for a tasting and discovery of 38 Madiran and around 30 Pacherenc du Vic Bilh (White Madiran !!!)

    A bientot

    Eric

  • Video Sharing Script

    Hi,

    I have just read your post and would be grateful if you could tell me where the information came from ?

    Thanks and keep up the good work.

  • Video Sharing Script

    Hi,

    I have just read your post and would be grateful if you could tell me where the information came from ?

    Thanks and keep up the good work.

  • http://palatematch.com/blog dcpatton

    QOTD: Very tough to choose a favorite. For me it is tie between oysters, crayfish, and crab.

    Good episode. Wish I could find more cheap wine from Portugal.

  • http://palatematch.com/blog dcpatton

    QOTD: Very tough to choose a favorite. For me it is tie between oysters, crayfish, and crab.

    Good episode. Wish I could find more cheap wine from Portugal.

  • corkscrew

    Have had the Bila Haut Cotes Du Rhone..like Viognier. QOTD-Lobster. http://www.winelx.com

  • John__J

    qotd: I gotta go w day boat sea scallops, w raw oysters a close 2nd when it comes to mollusc's and lobster or crab when it comes to crustaceans. But that's a really tough question since I love all shellfish.

    Love Madiran, haven't had the one by Laplace, but I have had their Pacherenc du Vic-Bilh Sec

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