A helpful Google map showing where Athos cruises on the Canal du Midi: Athos Cruise Route Map
Also useful is a link to Athos’ interactive map on the website, showing her Canal du Midi Cruise route. Click on the link above the image, making sure to hover over the village names. A little line will show where Athos minivans drive to shore visits each day:
Athos has a trusted core of acclaimed Languedoc Chateaux and Domaines that have produced consistently acclaimed wines each year.
A father and son team of vignerons who were the first to introduce plastic corks and screw top corks in the otherwise staunchly traditional wine trade of the South of France. They’ve also been on international wine-scouting trips to learn about wine technology abroad, including alcohol-reducing techniques that have permitted them to produce their alcohol-light rosé, “La Plume”. Colombette’s wines have been part of Athos’ Canal du Midi cruises for many years.
2015 Sauvignon Blanc Vin de Pays d’Herault
2015 Grenache rosé Vin de Pays d’Herault
2015 La Plume Rosé Vin de Pays d’Herault
2014 Lledoner Pelut Vin de Coteaux Libron
Pierre Cros is a well-known and well-recognised producer, based closer to Carcassonne than to the cruise route for Athos Canal du Midi. He describes himself as a “Vigneron Militant”! His passion is for reviving traditional grape varieties that have been forgotten or worked out of the current AOC guidelines. His wines tend to sell out from year to year and so Athos gets there early!
2015 Les Costes, AOC Minervois Blanc
2013Les Vielles Vignes, AOC Minervois Rouge
2014 Les Aspres, AOC Minervois Rouge
2015 La Partouse, Vin de France Rosé
The cave co-operatives across the Languedoc are responsible for much of the huge volume of wine produced in the region. Traditionally, the huge volume did not necessarily represent refined wines. Happily this has changed dramatically over the past 20 years and many Cave Co-ops are producing some excellent wines across the region. This is one of Athos’ Canal du Midi cruising favourites and it matches up perfectly with the oysters and seafood of the terroir!
2015 Hugues de Beauvignac, AOC Coteaux de Languedoc, Picpoul de Pinet
Mme. Bellido of Domaine les Murettes has long been a force to contend with as is her Viognier. It also sells out annually, and with reason: this is a true dry white wine that speaks of pure Languedoc peach and apricot orchards. Quaffable and friendly with food. A perfect wine for cruising with on the Canal du Midi.
2015 Viognier, Vin Blanc Biologique
Based at Fleury d’Aude, overlooking the Gruissan and Narbonne plage area, the vineyards around Fleury grow in the salty Med breeze – never too cold in winter, never too dry in summer. Chateau la Negly are internationally recognised for their quality and also have a large production destined for international export.
2015 La Brise Marine, AOC La Clape Blanc
2014 La Falaise, AOC Coteaux de Languedoc
Athos has carried La Voulte Gasparets Corbieres wines onboard for the past 20 years, a testament to their quality and consistency. Typical to Corbieres grape varieties and depth of fruit and character, these wines have always been crowd pleasers with passengers who cruise Athos Canal du Midi.
Cuvée Romain Pauc, 2013 AOC Corbieres rouge
Blanc 2015 AOC Corbieres
Rosé 2015 AOC Corbieres
Onboard bubbly – important for special occasions on board, and well, just because you can.
Cuvée Eugénie, AOC Crémant de Limoux
Cuvée Émotion, Cremant de Limoux
This is another of the wine producers that Athos has worked with nearing 20 years. Again based on the Fleury d’Aude side, bordering the Med, Mire l’Etang’s wines benefit from the softening effects of the salty med air. Named for the historical Duchess de Fleury, Aimée de Coigny blanc is a crisp and delicate blend of Roussanne, Bourboulenc and Grenache Blanc. The Ducs de Fleury red is an oaked combination of traditional Languedoc grapes Syrah, Grenache, Mourvedre noir.
Aimée de Coigny, 2015 AOC La Clape blanc
Ducs de Fleury, 2014 AOC La Clape rouge
Gris, 2015 AOC La Clape rosé.
A Canal du Midi Cruise on Athos is a South of France experience that is a once in a lifetime, must-do holiday. Here’s why:
Athos carries a maximum of 10 passengers on board in any given week and her 5 full time crew members ensure that they are given every attention and comfort. Athos and her crew are all about making your special Canal du Midi holiday the lifetime trip to remember. With the option of chartering the entire boat for up to 10 passengers, you can choose your own group of preferred travellers. If you’d like to stay away from the crowds, Athos’ crew can arrange that.
Inclusive shore excursions mean that you’ll See & Experience More on hotel barge Athos. Because Athos’ experienced crew will look after the complicated travel questions of Where-to…? How-to…? and What’s-on-the-menu… we make it possible for you to do far more than an independent traveller in the South of France.
Have a look at our detailed suggestions on the Best of Languedoc itinerary.
Outdoor Luxury
Athos offers magical days seeing the South of France that way it is best appreciated – from outdoors. What other form of hotel offers the comforts of a hotel that floats and moves with you on your journey, taking luxury into the countryside from her generous top deck? The Languedoc’s Mediterranean climate and landscapes are warm, rustic, charming – and all able to be experienced from your comfortable lounge chair on the Athos deck. Here’s a little photo selection and a link to historical and practical information about the Canal du Midi to whet your appetite!
Click here to Drop us an email to ask questions, dates and details.
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!
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.
(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)
Tuna and Red Onion with Sweet Vinegar
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
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
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.
This is an Emeril Lagasse recipe & photo that’s followed by Martha Stewart and a whole line-up of others including Athos! It’s perfect for the perfectly ripe peaches of the Languedoc:
INGREDIENTS
• 6 large ripe peaches, halved and pitted
• 6 tablespoons honey, plus more for serving (optional)
• 8 ounces mascarpone cheese, at room temperature
DIRECTIONS
• Preheat a grill to medium-high.
• Place the peaches, cut side down, on the grill and cook until lightly charred, 2 to 3 minutes. Transfer the peaches, cut side up, to a grill-proof baking dish or baking sheet, and drizzle them evenly with the honey. Place the dish on the grill and close the grill. Cook until the peaches are soft, about 5 minutes.
• Remove the baking dish from the grill, and divide the peach halves among six dessert plates. Divide the mascarpone evenly among the plates, and drizzle with additional honey if desired. Serve immediately.
Grilled Peaches with Mascarpone
Cherry Clafoutis is a well-known french spring-time pudding. It is a quick stand-by home-cooked dessert, equivalent perhaps to the apple crumble in anglophone cookery. It’s traditional to leave the stones in the cherries — they add a bitter, almond-y flavour during cooking. Best to point this out before serving to your friends & family…
185ml / ¾ cup thick cream
1 vanilla pod
125ml / ½ cup milk
3 eggs
55g / ¼ cup caster sugar
85g / ⅔ cup plain flour
1 tbsp kirsch
450g / 1 lb cherries
icing sugar to dust
Serves 6
Preheat oven to 180∘C (350∘F / Gas 4). Put the cream in a small saucepan. Split the vanilla pod & scrape out the seeds, add to the cream. Heat gently for a couple of minutes, then remove from the heat. Add the milk and cool. Strain to remove the vanilla pod. Whisk the eggs with the sugar and flour, then stir into the cream. Add the kirsch and cherries, stir well. Pour into a 23cm /9″ baking dish and bake for 30-35 minutes, or until golden on top. Dust with icing sugar to finish and a dollop of crème fraîche on the side.
Sweet Muscat or Muscat Doux is the white wine that comes from 4 soil-specific grape growing areas in the Languedoc: St Jean de Minervois, Frontignan, Mireval et Lunel. The Saint Jean de Minervois Muscat Doux naturel, or sweet muscat, is closest to Athos’ homeport and is often considered the most prestigious and refined of the 4 labels. The muscat grape is harvested late and by hand. An amusing fact about the muscat grape is that it is the only grape which is described as smelling purely of grapes, as opposed to some grape varieties which elicit more elaborate descriptions like red fruits, licorice, apricot, etc.
Although sweet wines are known as dessert wines in many countries, Muscat is served in a number of ways in France. It is best known as an aperitif, or pre-dinner drink with savoury canapés. Muscat can also be a fabulous pallet cleanser with either cheese or dessert. For example, a chocolate tarte garnished with grapes or fruit can be delightful with the sharp honeyed sweetness of muscat. However, the winning combination by decades of Athos tests is in the local tradition: with Roquefort cheese. Try the pallet-test we often do with passengers onboard Athos. Place a small bite of Roquefort on the tongue and follow with a sip of Muscat. The tastes neutralise and compliment each other perfectly.
Here are some of Athos Chef’s ideas for perfect Muscat pairings at Christmas:
– Foie gras and red onion confit on toasts
– Roquefort on herb toasts
– Poached pears with Roquefort & Muscat
– Brioche toasts with pan-fried foie gras, salad greens & Muscat
– Dried figs, apricots & Muscat
