Athos 2015 Wine List, a Languedoc Adventure starting at Chateau la Negly

Building the annual onboard wine list is always an adventure. From year to year, we follow our palates, and the trusty advice of friend & Master of Wine, Juliet Bruce-Jones. Most years Athos keeps to many of the tried and true Languedoc wineries, although we occasionally switch up for something new and interesting.

Last weekend saw a quick tasting at Chateau La Negly. La Negly is one of the tried and true Languedoc producers, and a must-taste for wino’s and cruisers of the Languedoc. Here’s what we bought to add to our 2015 list –

La Natice – an exceptional diversion from the region’s many good dry & fruity Languedoc roses. Although crisp and dry, La Natice delivers a fragrant, almost perfume-y strawberry nose. Elegant. And it’s a posh bottle.

La Natice, perfectly elegant rosé.

La Brise Marine – la Negly sits directly on the coastline between Vendres and Narbonne Plage and so is directly exposed to the ocean air, or “brise marine” and its clay mineral soil. Made from 70% Bourboulenc and 30% Roussanne grapes, giving notes of peaches, mango and almonds, this is a perfect pairing for seafood.

La Brise Marine, AOC Coteaux de Languedoc

La Falaise 2011 Coteaux de Languedoc: In fact, sold out. But Negly have pulled out all the stops and gone digging in their cellars to come out with enough of the 2011 for Athos’ 2015 season. Here’s what Curious Wines said about it: “This deep ruby red Syrah (50%), Grenache (40%) and Mourvèdre (10%) blend shows raspberry and blackberry fruit with undertones of chocolate and black olives on the nose. Hints of liqourice and roasted coffee beans mingle with dark fruit on the palate, where the wine displays ripe, smooth tannins and a long, savoury finish.” Cheers!

Artichokes with White Wine Vinaigrette

This is a simple but delicious recipe perfected on the barge and written by long-time friend & barge Chef, Hazel Young. It is published with her permission from her book “A Week on the Water”. Email Dannielle if you’d like to buy a copy!!

Step One

6 artichokes, stemmed

juice of 1 lemon

1.2 tsp of salt

Bring a large saucepan of salted water to the boil, add the lemon juice and artichokes, placing a plate on top to keep them submerged. Bring back to boil and simmer, approx. 30 minutes for large globe artichokes, 15-20 mins, if small Mediterranean variety.

Step Two

8 tbsp olive oil

4 spring onions, finely chopped

4 tbsp white wine

4 tbsp white wine vinegar

1/2 tsp Dijon mustard

pinch of sugar

1 tbsp finely chopped parsley

Heat 1 tsp of the oil in a small saucepan, add the spring onion and cook over low heat for 5 mins. Leave to cool slightly then add the white wine, vinegar, mustard and sugar. Gradually whisk in the remaining oil. sEason well with salt and pepper and stir in half the parsley. Place an artichoke on each plate, gently prising the leaves to open a little and spoon in the dressing. Drizzle some over the top, and around the plate. Sprinkle a little parsley to decorate. Pour the remaining dressing into small bowls to dip the leaves.

Tuna with Red Onion and Sweet Vinegar

(Serves 4)

6 tbsp of olive oil

2 garlic cloves, cut into fine matchsticks

3 red onions (about 400g) sliced chinese-style

4 fresh bay leaes

600g fresh tuna loin or monkfish cut in 3cm cubes

2 tsp chopped fresh oregano

350g cherry tomatoes blanched, peeled, quartered & seeded

300g drained cooked judion beans (150g dry weight) or use cooked butter beans or cannellini beans

1 tbsp of sweet red wine vinegar (or any good-quality red wine vinegar with a pinch of sugar)

Sautee the garlic matchsticks in olive oil until golden brown (but not burnt), then remove the garlic with a slotted spoon and set aside
Add the onions and bay leaves to the still-hot pan with a good pinch of salt & increase to med heat. Cook for 15 minutes, stirring often, until the onions are softened and beginning to brown. Set aside
Minutes before you are ready to serve, place a very wide pan over a high heat until smoking. Season the tuna with salt & pepper. Add the remaining 2 tbsp of oil to the pan and sear the tuna briskly on both sides. They will only need a minute or two per side.
Add the cooked onions, half the oregano, the tomatoes, beans and vinegar and sauté for a minute more, until everything is warmed through (the tuna should be quite pink in the middle).
Transfer to a warm serving dish, sprinkle over the remaining oregano and crispy garlic and serve immediately.

Tuna and Red Onion with Sweet Vinegar

A Languedoc Tradition: Picpoul and Oysters at Christmas

Much like the rest of Europe, the French in the Languedoc celebrate Christmas on Christmas Eve, or La Reveillon, which translates to “the awakening of Christ”. Many typical families begin their Christmas with evening Mass at the local church. Once they return home from Mass, the celebrations begin. Father Christmas will have visited while everyone was out, and in the French way, eating and drinking also begins. No doubt you’ll remember the famous oysters & Picpoul from your own experience on the Etang de Thau while onboard Athos? Mais oui, the well-known Languedoc combination of Picpoul de Pinet and oysters is the plat du soir!

Picpoul and Oysters while Onboard Athos

The Famous Chateaux Fortresses of the Languedoc

Fortified Medieval City of Carcassonne

A visit to an iconic Languedoc hilltop town or Chateau Fort cannot fail to impress that these stone-built towns withstood siege and served to protect and feed their inhabitants. Minus modern machinery or construction methods. Some have their beginnings as early 3c BC, others were built and added to as the various towns earned wealth… and enemies. The most well-known period of siege on these fortresses was during the 12th and 13th centuries in the crusades against the Cathars who were being protected behind the walls. Although the Languedoc Chateaux Fortresses vary in regards to the state of their current restoration or ruin, it is impossible not to appreciate the character and sentiment of each site’s history and ambiance. Some have a more wealthy, jolly feel, others are downright gloomy and sinister.

A week onboard Athos typically involves a visit to both Carcassonne and Minerve. Our onboard Tour Guide will elaborate on the historical details of both hilltop towns. To inquire about a week on Athos, contact Dannielle.

Map of Languedoc showing major cities and Cathar sites.

Carcassonne Medieval City Audoise Walls

Cathar Chateau at Minerve, shore visit from luxury hotel barge Athos

Chateau Puilaurens

Lastours

Wine Interest Charters on Athos

So, you’ve worked out which 10 of your favourite wine-drinking friends would enjoy a week together on Athos, cruising the Languedoc wine scene. Excellent! Now, Dannielle and Master of Wine, Juliet, will tweak our sample Wine-Interest itinerary to fit your cruising week and your group’s special interests.

Here’s a look at some of this year’s wine-interest charter photos taken by onboard photographer, Zsuzsa!

Tasting of organic wines at Clos de Gravillas, St Jean de Minervois

Juliet Bruce Jones talking to Athos passengers at Saint Jean de Minervois

And enter for tasting. At Clos du Gravillas.

Also present for tasting: Matt the Athos Tour Guide and Clos du Gravillas’ friendly Labrador.

Tasting!

John Bojanowski of Clos du Gravillas

Looking at the vats at Domaine Pierre Fil

State of the art stainless steel vats.

Racks and barrels with Cuvee OREBUS at Domaine Pierre Fil

Concrete vats at Domaine Pierre Fil

Juliet explaining the oaking and aging processes at Domaine Pierre Fil

More oak!

Tasting with Athos Wine Charter at Domaine Pierre Fil

How to Choose Your Best Bubbly

Although there is nothing wrong with being partial to a glass or two of Dom Perignon, a respectable sparkling wine doesn’t have to cost the price of a bottle of His own.

1. Determine your preferences for sparkles: Do you prefer:
– the traditional dry and biscuit-y taste of AOC Champagne or would you rather a wine that’s fruitier or even sweet?
– how do you like the size of the bubbles: smaller or larger / coarser or smoother?

In the Languedoc, a number of traditional grape varietals and fermentation methods are used which affect the generally-described differences above. Chenin and Mauzac, grapes used in the Languedoc “Blanquette” give for a fruitier, and often sweeter sparkling wine with finer bubbles than its drier counterpart, Cremant. Chardonnay and Pinot Noir are the predominant grapes in Cremant, and the no-sugar-added fermentation process produces a coarser bubble, making it generally more akin to traditional Champagne.

Both approaches have their merits. Sweeter sparkling can be a delightful accompaniment to dessert, or refreshing as a pre-dinner drink with savoury canapes. Most people are hard-pressed to find a bad accompaniment for a dry sparkling wine with a clean finish!

2. After the broad guidelines above, making a choice for a favourite in-house sparkling is a matter of tasting and testing. Note: Some might find the taste-testing a demanding task – others less so.

Athos pictures from the Capestang Boat Show

The Athos 2013 Year in Pictures

Big thanks for photo-contributions from Athos passengers over the year, as well as to our very own onboard photographer, Zsuzsa!

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Did you know that Languedoc is Where “Bubbly” Began?

It is well recorded that sparkling wines were being made in Limoux (20km east of Carcassonne) a good 300 years before Dom Perignon famously put his name on what is now called Champagne.

While tasting and collecting our seasonal stock from the Domaine d’Antech in Limoux this spring, we made a very pleasant discovery in the form of a pink bottle. The lovely Cuvée “Emotion” is made of 68% Chardonnay, 20% Chenin Blanc, 10% Mauzac and 2% Pinot Noir.

It’s dry, refreshing and lightly fruity–a perfect fizz for Athos crew to uncork in honour of the many anniversaries, birthdays and family get-togethers hosted on board each season. That, and we think it is as easy on the eye as it is on the palate!

Rose Champagne — Enjoy this lovely pink fizz at Athos parties!

Little Madeline’s Special Thank You!

: This is what the Athos crew lives for!

Meet the Athos Dream Team

We’re delighted to introduce you to this season’s Athos dream team!

Zsuzsa (Suzanne to those of you who’ve already met her) is from Hungary. She’s a keen photographer, an enthusiastic horse-woman and a stickler for detail (hooray!) Her quick wit, easy smile and keen photographer’s instinct for capturing the beauty of the Canal du Midi is most welcome. Watch out for Zsuzsa’s photo credits on our website and blog.

Kristyna is from the Czech Republic but has lived in the UK and France for several years. She’s a sports enthusiast, a massage-therapist by training, and her energy and bubbly character make her a delightful addition to Athos cruising.

Andrew comes to Athos via the acclaimed Leith’s Chefs in London. He’s worked at a number of London’s top restaurants including one of Gordon Ramsey’s, as well as at Moro. His cookery style plays with Mediterranean flavours and Lebanese influences. He favours the region’s plentiful seafood and fresh herbs. In addition to keeping Athos’ passengers’ appetites satisfied, he’s a disciplined jogger. For those who plan to run Athos meals off while you’re with us, Andrew can offer advice on the best sections of Canal towpath!

We’re very pleased to welcome back tour guide, Matthieu. As a professional guide, Matt will ensure that Athos passengers get a opportunity to enjoy the very best of the Languedoc.