Food Directory

Food Home:- Drink: Wine: France: Languedoc-Roussillon:

 

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• Abbaye de Valmagne - The Cistercian monks were the first to plant the vineyards. Produces Coteaux du Languedoc and Vin de Pays. Includes product descriptions, a history, and pictures. [Flash required]
• Badet, Clément & Cie - Produces reds and whites using organic grapes in Herault. Includes product descriptions and a company overview. [Flash required]
• Cave La Clape - Cooperative located in Coursan making Coteaux du Languedoc A.O.C. and Vin de Pays d'Oc. Includes product descriptions along with information about the winemaking and viticulture.
• Chantovent - Brand name of 11 cooperative cellars of the Minervois area. Company profile, wine information.
• Chartreuse de Mougères - 35 ha vineyard surrounding a monastery near Pezenas. Produces Coteaux du Languedoc wines and Vins de Pays.
• Château La Grave - Minervois estate. Presents wine range. Photo section.
• Château Rives-Blancs - Family-owned estate vineyard specialising in sparkling and white wines from Limoux. Describes the wines, vineyard, region, and family.
• Château Sainte Eulalie - Producers of AOC Minervois La Livinière wines. Describes the estate and the wines. Photo section.
• Château de Montpezat - Located in the heart of the Languedoc, at Pézenas. History of the estate, its wines, and reviews.
• Château de la Tuilerie - In the same family for three generations, and a historic stop on the Regordane Way, the Château boasts 750 acres of orchard and 150 acres of vines.
• Clos Centeilles - Produces reds and whites in the Minervois region. Includes product descriptions, a company overview, and some magazine articles. Also offers weekly lodging.
• Commanderie de Preïssan - Languedoc wines. Presentation of methods, wines, events. Ouveillan.
• Cotes de Thongue - Vins de Pays of Cotes de Thongue. Winegrowers, produits, regional information.
• Devereux Wines - Information about their range of Vins de Pays from the Malepere region, near Carcassonne.
• Domaine Cazes - Located in the Roussillon wine growing area of southern France, this winery uses Grenache, Syrah and Chardonnay grapes, among others.
• Domaine Lalaurie - Produces red and white Vin de Pays d'Oc in Ouveillan. Descriptions of the products, the estate, and the soil type.
• Domaine Lisson - Small estate near Olargues. Presents terroir, production methods and wines.
• Domaine Mas Cremat - Makes red and white and sweet wines from the Côtes de Roussillon and Rivesaltes. Includes descriptions of the products and the estate.
• Domaine Pain de Sucre - Proposes Vin de Pays d'Oc. Presentation, methods, wines. Capestang.
• Domaine Sainte Rose - Produces a range of reds, whites, and rosés in the Languedoc. Includes product information, harvest notes, pictures, a glossary, and histories of the domaine and region.
• French Rabbit - Wines in a new ecologically friendly tetra pack. Includes tasting notes of the Chardonnay, Pinot Noir, Merlot and Cabernet Sauvignon.
• Gérard Bertrand - Introduction to various south of France estates and notably the Château l'Hospitalet located in La Clape.
• La Sauvageonne - This british winemaker presents his vineyard and terroir. Produces red wines, Coteaux du Languedoc.
• Les Charmettes - Languedoc and Pays d'Oc Wines in Marseillan. Presentation, region, wines.
• Les Vignerons de Gignac - Coteaux du Languedoc, Vins de Pays d'Oc, varietal wines. Presentation, products, prices.
• Les Vins Skalli - Producers of Fortant de France, F, and Robert Skalli wines from the Languedoc, as well as Terra Vecchia from Corsica. Features details about the wines, vineyards, and winemaking team, along with recipes and reviews.
• Mas Gourdou wines - Estate located at the foot of Pic Saint Loup. Contains product descriptions, pictures, and a company overview.
• The Dominicain - Established in Collioure in 1926. Produces the controlled appellation wines, Banyuls and Collioure.
• Vin A.O.C. du Languedoc - Official site of the association. Includes appellations, wines, and area information. In French, English, Dutch, and German.
• Vinetude - Wine tasting tours, residential wine courses and cookery classes in a "wine school".
• Vins du Roussillon, CIVR - Official site of the association. Includes news, events wines, producer directory, and area information. In French, English, and German.
• Wild Pig Wines - Produces a range of red and white varietal Vin de Pays d'Oc. Includes product descriptions, along with information about the vineyards, grapes, and vinification. [Flash required].

Random Indian Recipes:-

• Balushai
  Make the syrup of 2 string consistency and add rose essence and lemon juice. In a plate sieve flour and baking soda together and keep aside. In a big plate take curd,2 tsp sugar and 1&1/2 cup ghee and beat finely for 4-5 min. Now add maida and soda. Knead the dough smoothly. Use curd if necessary.(no water) Make small balls off the whole dough and press them a bit. Make thumb impression in center. Cover with a damp cloth and keep aside for 10 min. Heat ghee in a pan and fry balushai on a ...
  
  
• Baingan Potato Curry
  Make the pieces of baingan,potato and tomato. Chop the onion and coriander leaves finely. In a kadai heat 1 tbsp oil and fry half portion of onion till brown. Then add grated coconut and fry again till light brown on low flame. Keep aside for 10 min then grind in a mixer. In a pan heat 1 tbsp oil and fry onion till transperent. Then add tomato and baingan pieces. Fry for 1 min and add red chilly powder,turmeric powder and garam masala powder. Add 2 cups of water and allow to ...
  
  
• Mohanthal
  Heat ghee in a pan and add besan. Fry on a low flame till you get a nice smell (light brown colour). Remove from heat and transfer to a bowl. Add milk powder and mix well and keep aside. In another pan make syrup of one cup of water and sugar. Boil till one string consistancy. Add besan mixture and elaichi powder. Remove from heat and stir continuously till the mixture thickens. Pour the mixture into greased thali and spread evenly. Sprinkle cashewnuts pieces and set aside to cool and set. Cut into squares.
  
  
• Bhakarwadi
  In a dish take maida,1 cup besan and add salt . Knead hard dough with 2 tbsp oil and a little water. Cover with a moist cloth. Roast coconut,sesame and khuskhus seeds lightly. In a mixer take sesame,khuskhus,grated coconut and Fennel seeds. Run a mixie for a minute. In a dish take roasted 1 tbsp besan, ground paste,ginger garlic paste,red chilly powder, garam masala powder,cumin powder,coriander powder,asafoetida, sugar and salt. Mix well and add 2 tsp water. Take a midium size ...
  
  
• Baingan ka Bharta
  Preheat the oven to 350 degrees. Place eggplant in pan, cover with foil. Roast until eggplant is soft. After eggplant cools, peel and chop coarsely. Chop onion, green chilly and coriander leaves. In a big bowl mix all ingredients and serve immediately.
  
  
• Paanipuri ki puri
  In a big bowl take maida,rava,salt and 2 tbsp oil and knead a dough using little water. The dough should be hard. Cover the bowl and put in a refrigerator for 2 hrs. After 2 hrs make small balls and roll out small puris very thinly. You may roll out big thin chapati and then cut small puris with...
  
  
• Phodnicha Bhat
  Chop onion,green chilly and coriander leaves finely. In a pan heat oil and add mustard seeds. When it starts to splutter add finely chopped green chilly and kadipatta. Now add finely chopped onion and fry for 2-3 min till transperent. Add asafoetida and turmeric powder. Now add cooked rice with salt. Mix finely and...
  
  
• Samosa
  Boil potatoes and green peas. Chop onion and coriander leaves. Heat 2-3 tbsp oil and mix in maida and make smooth dough adding salt and warm water. Keep aside for 30 min. In a pan heat 1 tbsp oil and add mustard seeds and cumin seeds. when they started to crackle add onion and kadipatta and fry for 2-3 min. Now add ginger garlic paste and again fry for 2-3 min. Add dhania jeera powder,turmeric powder and salt. Lastly add mashed potatoes, ...
  
  
• Kadai Paneer
  Cut paneer and capsicum in long pieces. Make fine paste of onion, tomato, ginger and salt. Heat butter in a pan. Add bay leaf, cloves, cinnamon. Then add ground paste,red chilly powder and orange colour. Allow to cook on medium flame till oil seperates. Add paneer and capsicum pieces. Cook again for 4-5 min on low flame. When the capsicum are done remove from the flame. Kadai paneer is ready. Serve hot with naan or roti.
  
  
• Sarson ka Saag
  Chop the sarson vegetable,palak, chillies and tomatoes and boil them in cooker for 10 min. Cool and grind coarsely. Add some makki ka aata and boil this without covering the pan until all the liquid dries up. In another pan heat ghee and add red chilly powder,garam masala powder,,haldi ,methi seeds and mustard seeds. Then add chopped onions, ginger, garlic and salt. Fry well and add above saag. Mix well and simmer for 2-3 min.