Definition: Roussillon

The Roussillon region is part of the larger Languedoc-Roussillon region. The production area is located mainly to the west and south of Perpignan, stretching to the sea, within 118 municipalities in the Pyrénées-Orientales department. It was classified as a regional AOC in 1977. Area under production: nearly 4,310 hectares. White grape varieties: Grenache, Macabeu, Marsanne, Roussanne, Tourbat (or Malvoisie) and Vermentino. Grenache, Macabeu and Tourbat must account for at least 50% of the grape varieties used to produce white wines; Marsanne, Roussanne and Vermentino must represent at least 20% of the grape varieties used for the production of white wines. When wines are vinified separately, they are obtained by blending at least two of the grape varieties concerned, with no single variety accounting for less than 10% of the blend. Macabeu may represent a maximum of 10% of the grape varieties used for the production of red wines and a maximum of 30% for rosé wines; black: Carignan, Cinsaut, Grenache, Lledoner Pelut, Mourvèdre and Syrah. Rosé and red wines must be made from a blend of at least three grape varieties, with the two most important varieties not exceeding 90% of the blend. For the production of rosé and red wines, Carignan must represent a maximum of 60% of the grape varieties, while Syrah and Mourvèdre, together or separately, must represent a minimum of 20% of the grape varieties. Vinified as: white, rosé and red for the most part. It can be stored: white and rosé wines are best drunk young; red wines can be stored for 5 to 6 years. Ideal serving temperature: between 8 and 10°C for white and rosé wines; between 15 and 16°C for red wines. Pair with: white wines with fish, shellfish, tortelloni, ravioli or capelletti, langoustines with leek fondue; rosé wines with fine charcuterie accompanied by raw vegetables or poultry; red wine with wild boar stew, grilled red meat, game birds (e.g. mallard duck with figs) or veal paupiettes.