Cartagène

A mistelle made with Languedoc wine (usually white or rosé), Cartagène is made from 80% moût (freshly pressed grape juice) and eau-de-vie du vin (20%) before it was aged in oak barrels where it takes on the aromas of vanilla, honey and dried fruit.

Drunk for generations in Languedoc, it is must be served cold (but without ice!) It is similar to ratafia or Floc de Gascogne, and goes well with melon, foie gras, Roquefort cheese, chocolate desserts, and figs.

There are arguments about whether it should be Carthagène (French for Carthage). But no one wants to tell how it got its name.