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.

Grilled Peaches with Mascarpone & Honey

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

Athos pictures from the Capestang Boat Show

Traditional Cherry Clafoutis

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.

First local Languedoc cherries at Top Fruits, Argeliers

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!

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.

Athos Crew Profile 1: “Matt”

Ready, Set, Athos Crew 2013…

Crew Profile: Matthieu Potel

Having met and shared a laugh with Matthieu, many of you will be as pleased as we are that our english-speaking French Tour Guide is getting set for another season on board the Athos. Matt will join us mid-April to help familiarise 2013 crew with their surroundings and to get Athos into shipshape. As a professional Tour Guide, Matt has kept busy this winter while guiding groups to Zagreb (in -11 degrees!) and to Dublin to watch some of the 6 Nations Rugby. Of course, some of you may already know that Matt is a sports fan. During his well-spent youth he was seriously involved in county baseball (Yes, in France!). For those of you in the know, he’ll be keen to ask you what’s happening with the sport on the other side of the pond. In addition to baseball and rugby, Matt knows competitive Petanque, also known as boules, or bacci-ball in Italy. Alas, consider yourself warned in the event that he invites you to a game onside Athos! We’re glad to have you back, Matt!

Meet more of our crew soon!

A Festive way to Warm Up: Vin Chaud, by Athos

Mulled WINE
1 bottle of red wine (doesn’t have to be from Languedoc, top-quality OR your favourite!)
1½ cups apple or orange juice
¼ cup of brandy (Armagnac or Cognac)
1 orange, sliced in rings, with skin on
¼ cup of sugar (to taste)
3 cloves
1 tsp cinnamon
½ tsp nutmeg

Put all ingredients into a saucepan and turn on low heat. Warm through until hot, without boiling. Serve on a cold winter’s day in large, sturdy goblets.

A Traditional Languedoc Christmas

An excuse to celebrate is never far from the French mind and culture. Christmas sees spectacular Buches de Noels (Yule Logs) displayed in the local bakery. The Christmas lights and signs have gone up in the village 10 days ago, much to the delight of small children waiting for Pere Noel’s arrival.

A traditional Languedoc Christmas celebration begins with the selection of children’s rides and games at one of the local Marches de Noel on Christmas Eve. Our annual favourite is in Narbonne. Surrounded by mulled wine, snow-sprayed pine trees and Christmas market-stalls, children wait with anticipation to watch the Christmas parade which features the arrival of Pere Noel. The rest of Christmas Eve follows with a traditional midnight Mass, and a very late night of opening gifts, eating, drinking and being merry. Joyeux Noel!