What are the local customs in Languedoc?

While traveling in Languedoc-Roussillon, I discovered an interesting thing. In a wine region called Faugères, there is a custom of drinking and bullfighting. Fougeres has only 1,700 hectares of vineyards, but there is a bullring for 10,000 people to watch. Every summer, the Fougeres wine region is always lively for a few days, professional bullfighters come from Spain, specially tamed bulls are sent to death, a large number of tourists will naturally flock to find fun. And the happiest of them all must be Mr. Duval, owner of the Durban winery in the Faugères wine region.

"The bullfighting in August is the most exciting, it's four days in a row. People watch the bullfights and drink my wine." That's Mr. Duval, who has a thick white beard and whose winery is right next to the bullfighting ring. Every summer, the wine from his chateau is not available in time. Oysters are abundant in this region, which is close to the Mediterranean Sea, and oysters and white wine are a natural match. Mr. Duval's Durban winery is the only one in the Faugères region that makes white wine.

I was surprised to be told I had arrived at the cellar. Mr. Duval's cellar is very special, like a restaurant, with rows of tables complemented by white tablecloths and at least a dozen bottles of wine lined up, and the guests who had already arrived first stood up to shake my hand and exchange pleasantries. Mr. Duval introduced them as owners of nearby estates, and tonight they had brought their own fine wines for me to sample.

The wine cellar is different, the dishes are even more special, the host said he wanted to invite me to eat a special dish, the dish is called "CASSOULET", which can be flipped into a "clip Su Lai". Soon, served up in front of me is a large casserole, open the lid, a smell flavor is a bit like old duck soup. There are four duck legs, ham, meat sausage and kidney beans, and when I look at these things, not only do I think of the old duck soup, but I also think of Shanghai's pickled dukes.

Duval said he cooks it all in a pot with seasonings for at least three hours, then bakes it in the oven until the top layer of oil is brown and wrinkled and it smells burnt before serving. He told us to pick up the duck legs and eat them first, saying that the kung fu of the dish was all in the legs, and that once you ate them, you'd get the kung fu out of them.

The duck leg was buried in a pile of other dishes, and the meat didn't fall off until I pulled it out and put it in my own bowl. And when I put the duck leg into the mouth, just a gentle bite, the meat has been scattered down, and this is the "clip Su Lai" features, only the fire to the right, can do so freely. Of course, the quality of the duck must be good, and it is said that it is best to use ducks from the Mediterranean coast to make "jinsu lai".

Duval pours me a glass of wine, saying that the food is more important than the wine.

The wine Mr. Duval gave me gave me a strange sensation in my mouth. While other wines always have a lingering aftertaste that dissipates after swallowing, this wine has a sour entry and a dry finish, and the flavor stimulation comes to an abrupt end before it can be fully appreciated. It's a white wine with this out-of-the-ordinary taste and a very dry palate, and it's definitely the best of the best.