ATHOS – CANAL DU MIDI WINE CRUISE

Argeliers to Marseillan

Sunday, Day 1 Argeliers

You will be met at the designated meeting point and transferred to where the Athos awaits you at her moorings in Argeliers. A full-crew Welcome aboard follows, with the local dry sparkling wine from Limoux and Mediterranean canapés. Master of Wines, Juliet Bruce Jones is introduced to your group and takes the opportunity to discuss your wine week and introduce some of the local flavours. Once you are settled into your cabin, you will be invited to a 4-course dinner, prepared by our onboard Chef, and Juliet will speak about the acclaimed Languedoc wines chosen for each meal.

Monday, Day 2 Argeliers to Pigasse

Enjoy your first breakfast sitting in a comfortable chair on the upper deck of ATHOS. The morning visit is a drive to the famous medieval double-walled city of Carcassonne. Your knowledgeable onboard guide will offer the historical and guided visit, making sure that you have time to browse those shops! While the Captain gets ATHOS underway for an afternoon’s cruise to Argeliers, Chef will serve up a local 3-course gourmet meal (perhaps including a famous Cassoulet) By early evening you have arrived in Pigasse, where ATHOS’ mooring is beside the picturesque Pont du Pigasse. Once moored, Juliet suggests a visit to Domaine Pierre Cros. Pierre’s range of wines reflect his character – rebellious but Languedoc to the core. Top Minervois appellation wines rub shoulders with beguiling reds made from forgotten ancient vine varieties as well as ‘incomers’ such as Nebbiolo and Pinot Noir. Dinner is served al-fresco on the generous front deck of Athos.

Tuesday, Day 3 Pigasse to Capestang

After breakfast, this morning’s suggested visit is a tasting at the Oulibo, the local olive oil pressoir. After tasting those organic and wholesome olives (accompanied, bien sûr by a small glass of rosé!), a short drive up the Gorge de la Cesse and into the hilltop village of Minerve is in order. Your guide will regale you with the harrowing tale of the Cathar siege launched at Minerve during the 13th c. En route back to the Athos, your guide points out some of the many respectable Minervois wineries in the Gorge de la Cesse area, recommended by Wine Spectator is Chateau Coupe. Lunch on board and then the barge cruises to Capestang. Athos will be moored with a clear view of the flood lit St. Etienne cathedral. The village is a 5-minute walk. Your Master of Wine, Juliet Bruce Jones, arrives just in time for cocktails  and suggests a tasting:  ‘Exploring Languedoc Wines’.  She has selected six Languedoc wines from top appellations.  As you sip your way, Juliet will explain what makes Languedoc wines so special.

 Wednesday, Day 4 Capestang to Fonserannes

After breakfast, we stroll into the village square where the morning market is being held. Taste some of the local winemakers’ fare, the local cheese-makers’ cheese, and the local butchers’ sausage. Return to the barge for lunch on board and then cruise to Fonserannes. This section of canal offers spectacular views of the Pyrenees across the sunny, clear plain. This evening’s mooring is the breathtaking viewpoint at the Fonserannes. Juliet is on hand to present an evening tasting: Evening tasting: ‘Exploring Languedoc Wines’.

Thursday, Fonserannes to Portiragnes

Your guide and Juliet suggest a short drive to to the outskirts of Beziers, where enthusiastic wine tasters can enjoy a guided visit and tasting at Domaine de la Colombette. Vignerons Mr Pugibet and his son are nationally and internationally acclaimed for their successful use of new wine technology, along with their superb Sauvignon Blanc and Lledoner Pelut. After lunch we begin cruising through the 17^th century feat of engineering, the “Neuf Ecluses” (or staircase locks). Athos crew expertly tie her up in each lock, and wait for the gates to close safely behind her before the water levels empty out and allow her to pass one locks into the next. Coming up next is the 18th c Canal Bridge, which will carry the Athos over the Orb River. The evening’s mooring will be at the small village of Portiragnes. The paved towpath and the many locks leading to this village make it an ideal afternoon for walking or cycling alongside the Athos. Dinner on board.

Friday, Day 6 Portiragnes to Marseillan

From the scenic mooring at Portiragnes, we get underway earlier than usual, cruising through the Petit Camargue where bulls stand casually in fields, Pink Flamingos grace estuaries, and African Rollers fly overhead. A spectacular (and appropriate!) seafood lunch awaits you, as you enter the open-waters of the Etang de Thau. The Etang hosts Europe’s largest Mussel and Oyster Park. Your hostess has made sure that plenty of the local specialties, Picpoul de Pinet, is available to accompany the seafood according to the local pairing. As the barge comes to moor in the port at Marseillan, you will notice the walled courtyard which makes up the Noilly Prat Vermouth distillery. End a perfect day with a private tour of the Distillery — and, of course, a taste of Noilly Prat vermouth! Chef’s efforts are sure to make this evening worth remembering! Your Captain will join your party for your final dinner on board this evening, and your crew will have chosen particularly special wines for your final meal on board. During the evening, he will invite the crew to make a farewell toast with you.

Saturday, Day 7 Marseillan

After breakfast transfer to the designated drop off point in Beziers.

On alternate weeks the cruise will be in the reverse direction. This is a sample itinerary and is subject to change.

• 3 cloves of garlic
• 1 large (or 2 medium) onions
• 1 aubergine
• 1 of each red, yellow, green peppers
• 6 very ripe tomatoes
• OR tomato short-cut: 1 tin of Mutti or a rich, Italian-style peeled, crushed tomato puree
• ½ cup red wine
• 1 tbsp sugar
• herbes de provence
• 1 bay leaf

Chop all veg. Chop small, even slices for a more refined-looking stew, or chunkier and random bits for a hearty family-style stew. On separate oven trays (or in sections on a very large tray), spread the veggies onto grease-proof paper, give a lug of olive oil and a sprinkle of sea salt. Roast at 175deg. until all veg are soft and slightly browned.

Crush and chop garlic with a pinch of seasalt, chopped onions finely and sautee in a large pot with a couple of lugs of olive oil. Add a few pinches of herbes de provence. Cook until onions are translucent (don’t burn the garlic!!). Take off heat if necessary while preparing tomatoes:

Boil a pan of water and put 6 tomatoes to sit in it for approximately 2 minutes – retrieve them with a slotted spoon and plop them into a bowl of cool water. The skins should slide off easily at this point. Add the peeled tomatoes to the onion/garlic mixture. Then add a half cup of red wine, a tablespoon of sugar, and the bay leaf. Add all of the roasted veg to the tomato sauce along, pop the lid on the pot and allow it to cook until the tomatoes have broken down and the sauce has reduced into a thick stew.

Hint: Ratatouille flavour develops as it sits – even in your fridge or freezer! Double the recipe and freeze half for a winter ready-meal that reminds you of warm days on the Midi and Chef’s delectable dinners!!

Ratatouille