{"id":7448,"date":"2025-04-28T13:00:24","date_gmt":"2025-04-28T12:00:24","guid":{"rendered":"https:\/\/sommelieredit.com\/?p=7448"},"modified":"2025-05-15T15:15:14","modified_gmt":"2025-05-15T14:15:14","slug":"the-roussillon-food-and-wine-pairing-guide","status":"publish","type":"post","link":"https:\/\/sommelieredit.com\/es\/the-roussillon-food-and-wine-pairing-guide\/","title":{"rendered":"The Roussillon food and wine pairing guide"},"content":{"rendered":"

In the south of France, Stefan Neumann MS uncovers how the wines of Roussillon have survived and thrived \u2013 emerging as perfect partners to the region\u2019s distinctive gastronomy<\/h2>\n

Author Stefan Neumann MS<\/h6>\n

Wines in the Roussillon have been produced as early as the 7th century; likely before that. From Greek, Phoenician and Roman influences the area of production nowadays is roughly 18,500 ha and presents itself as one of the most diverse and maybe most unique in France. The mosaic of soils and climatic influences with eight different winds and three rivers are ever present. Let\u2019s not forget the Pyrenees mountains with its most famous peak the Mount Canigou (locally known as Mont Canig\u00f3).<\/p>\n

Being the birthplace of fortified wines, thanks to Arnau de Vilanova, appellations like Muscat de Rivesaltes, Maury, Banyuls and Rivesaltes, are the pillars of the Vins Doux Naturels kingdom. Maury being the unique one in this quartet – where you will find since 2011 some dry, unfortified expressions too.<\/p>\n

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To survive<\/h3>\n

Wines like Rivesaltes Ambr\u00e9, Tuil\u00e9 and Rancio (oxidative aging) being exposed to the most unforgiving conditions and all the elements mother nature can throw at them are proof that out of the hottest fire comes the strongest steel. These wines are literally indestructible.<\/p>\n

Having tried numerous Rancio with locally cured ham (or try Bellota ham) I can confirm that this is indeed a match made in heaven. My ever-extending waistline could verify, although with less enthusiasm, that goat or sheep cheese, especially riper examples, are nothing short of spectacular too. Try Pelardon from Cevennes or if you want to wave the British flag Dorstone or Wigmore are an equally eye-opening experience.<\/p>\n

When it comes down to Maury, with its black schist and marl soil (mixed in some part with calco-schists), naturally people start to think about chocolate as a pairing. Rightfully so this works rather nicely \u2013 you could, however, find some Medjool dates or prunes or if you want to channel your inner Winston Churchill for a moment, then indulge in a nice Cuban Cigar. It\u2019s rather splendid.<\/p>\n

To thrive<\/strong><\/h3>\n

Roussillon\u2019s dry white represents a proud 8% in PDO and a stellar 26% in PGI. White wines based on Grenache can particularly impress when paired with sashimi as they often have a wonderful aroma of fennel, honeysuckle and a mouth-coating richness to it, being on par with the texture of the fish.<\/p>\n

The term white blends doesn’t quite cut it for me, yet the reality is that blends of Grenache & Roussanne, Vermentino & Macabeu or White\/Grey Carignan & Grenache are delightful. I personally couldn\u2019t resist White and Grey Carignan (when grown on granite) may it be as a standalone or in a blend. I certainly indulged into a few too many prawns, especially when they are served with a luscious rich velout\u00e9 sauce it is hard to put your cutlery down and call it a day.<\/p>\n