Long before wine producer and empire-builder Gérard Bertrand changed the landscape of southern France, the Languedoc-Roussillon region was known for its large quantities of basically low-quality jug wine (Vin de Table).
Stretched out along the Mediterranean coast, this region of low hills, rolling land, and occasional rugged ridges remains the largest vineyard area in France. But today, Bertrand, in particular, and others are breathing la vie into old notions of their homeland’s wine by embracing innovation, including Biodynamic farming.
The Gérard Bertrand group, consisting of 300 employees, is committed to biodynamic methods and practices on all 15 of its estates. Bertrand switched to biodynamic farming at the Cigalus Estate in 2002. Ten estates are now farmed in compliance with Demeter Biodynamic® Farm and Processing Standards. A carbon emissions assessment and an agroforestry program are among the group’s other sustainably minded activities.
Moreover, Bertrand is a spokesperson for protecting the environment at events and conferences, such as the Climate Change Leadership wine industry conference held in Portugal this past March. This one-time rugby star is leveraging his considerable fame as a world-class wine producer to bring out the best in the diverse terroir of his land and give new meaning to the Mediterranean lifestyle.
A group of wine writers celebrates France every month, and May is about Gérard Bertrand wines. Hope you can join us for a Twitter chat on May 18 at 11 a.m. ET, using the hashtag #winophiles.
Gérard Bertrand – Map of Corbières
The wine – 2015 Gérard Bertrand Corbières AOC
In the Languedoc (“LONG-eh-DOCK”), it’s all about the blends. Vineyards are often called “patchwork” because many different grape varieties grow together. Most producers make blends instead of single varietal wines.
The Corbières appellation d’origine controlee (AOC) produces the most wine of any sub-region in the Languedoc. Warm vineyard sites are located near the coast, at an altitude of almost 2,000 feet, and cooled by the north wind. Easy-drinking red wines made from Syrah, Grenache and Mourvedre are typical here.
Tasting notes: Garnet in color with blackberry and cranberry aromas. On the palate, tar, licorice, black pepper, spice, and meatiness dominate. Medium+ acidity makes this wine food friendly. Smooth tannins, medium+ body, and medium+ finish. This non-Biodynamic Corbières blend is easy to drink, but it’s not simple. An excellent value at $14.99 in the Pennsylvania state stores.
The pairing – A light Middle Eastern lunch
Moving around the Mediterranean basin from the sunny shores of France to the cradle of civilization (the Middle East), my thought was to pair Lebanese cuisine with this Corbières red blend. Both farmers’ markets I routinely visit have either Lebanese or Middle Eastern food stands.
Originally, I was thinking lamb or chicken skewers, or perhaps a meat pie. After tasting the wine, I wholeheartedly recommend these pairings to you! However, my market choices this week were limited. I ended up with a variety of vegetarian favorites – spinach and feta pie and falafel, as well as a colorful lemon-basil bean salad. Lacking time to cook, I scooped up everything and hit the road.
Sometimes, you just have to work with what you have.
Back at home, I plated my light lunch and hoped for the best. Would the Corbières overwhelm this meatless meal? I was surprised – the food and wine complimented one another. The wine’s acidity stood up to the bean salad, and the delicate spices in both the falafel and spinach pie blended well with the spicy finish of the wine.
I’ll tell you a secret, though – tomorrow, I’m serving up turkey sausage meatballs infused with garlic and Burgundy wine, and topping with a sautéed-mushroom sauce. Let’s see how these savory foods suit Bertrand’s Corbières!
Take a peek at the varied pairings these fine French #winophiles have cooked up for May:
- Michelle, Rockin Red Blog: Celebrating Biodynamic Viticulture and the Beauty Of the Languedoc With Gérard Bertrand
- Lynn, Savor the Harvest: This Biodynamic Wine Is a Summer Pleaser + Saturday Culinary Concoction
- Wendy, A Day in the Life on a Farm: New Wine Paired with an Old Favorite
- Camilla, Culinary Adventures with Camilla: Lemon-Caper Halibut + Gérard Bertrand 2018 Cigalus Blanc
- David, Cooking Chat: Savoring a Special White Wine from Southern France
- Pinny, Chinese Food and Wine Pairings: Exploring Languedoc-Roussillon with Chateau Millegrand Mourral Grand Reserve Minervois + Chinese Charcuterie Board
- Robin, Crushed Grape Chronicles: Exploring the Grand Terroir of Gérard Bertrand with Tautavel and La Clape
- Jeff, FoodWineClick!: Butter Roasted Fish with Gérard Bertrand’s Cigalus Blanc
- Jane, Always Ravenous: Chicken Korma with Gérard Bertrand Cigalus Blanc
- Cindy, Grape Experiences: The Wines of Gerard Bertrand: Expect Joie de Vivre with Every Sip
- Susannah, Avvinare: A Wine from Gerard Bertrand: A Larger than Life Figure
- Deanna, Asian Test Kitchen: Gerard Bertrand Rose Paired with Subtly Spiced Shrimp
- Cynthia & Pierre, Traveling Wine Profs: Comfort Food and Sunny Red: Gérard Bertrand Côtes des Roses with Senegalese Mafé and Fonio
- Jill, L’Occasion: A Name To Know: Gérard Bertrand
Gwendolyn, Wine Predator: Bertrand’s Biodynamic Cigalus Paired with French Sausage - Liz, What’s in that Bottle: Get to Know the Winning Wines from Languedoc Icon Gérard Bertrand
- Nicole, Somm’s Table: Cooking to the Wine: Gérard Bertrand Grand Terroir Tautavel Grenache-Syrah-Carignan with Saucy Lamb Loin Chops
- Rupal, Syrah Queen: A Commitment To Languedoc – The Biodynamic Wines Of Gerard Bertrand
- Payal, Keep the Peas: Aude: Alive in More Ways Than Wine
- L.M. Archer: The Hedonistic Taster: Gérard Bertrand 2018 Cigalus Blanc
I like when a wine is vegetarian friendly as Mark and I often eat plates similar to your pairing here. You’ve proved this red blend is versatile with foods! I didn’t catch the group is working on carbon emissions and agroforestry activities. Another positive action for this large company.
I think 2015 Gérard Bertrand Corbières is the type of wine I’d stock up a few bottles as it’s complex and is versatile with a variety of food: deep-fry, meat dishes, hearty vegetarian and even falafel. It just goes well with everything, is not snobby and priced so right! Great post!
I was so surprise at how wonderfully the Gérard Bertrand reds went with lighter foods. I believe I used the term “generous” today. The Grand Terroir series seems a great way to get to know this region. It’s wonderful to find reds that will pair with vegetarian dishes.
I do like the overall attention to detail that biodynamics brings and when the big producers support it, it allows it to become more mainstream. Bravo to his enthusiasm for biodynamics and caring for the planet.
Fun to see you taste the Corbieres from Gerard Bertrand. That wine was my introduction to Gerard Bertrand and now I want it again. Glad to know it went with your lunch – that looks just my style!
I am very jealous of those Middle Eastern food stands you have available at your farmer’s market. I LOVE Lebanese food and I am LOVING the Gerard-Bertrand wines.
I really appreciate all the details you’ve included about the Languedoc region. Really nice to learn more about the region. Also, cheers to the vegetarian food pairing, as I always love reading about those!
Sounds like you have access to a great market with choices like these! And yes I think vegetarian fair can definitely work with more wines — and be better for the planet too!
Looks like a delicious, simple lunch. Interesting to hear how well it pairs with the red blend. I’m going to have to keep my eyes open for that bottle!
Fun to see one of Bertrand’s other wines in the group of posts. I always think of falafel as having a bit of meaty character, perhaps due to being fried?
Great background details on Gerard Bertrand. Love that you paired the Corbières with a vegetarian sampling of flavors from the Middle East!
I agree, sometimes you have to go with what you have. Your vegetarian pairing looks delicious to me.
Going with what you have is great! Less work, less fuss and just as delicious.
I’m sure this wine would be perfect with Lebanese — and being part Lebanese myself, I’m always excited to have the cuisine.