🗺️ 6 reasons to rediscover Roussillon

Seen by two great international sommeliers

Returning from a trip to Roussillon, internationally renowned sommeliers Stefan Neumann (Master Sommelier) and Sonal Clare fell under the spell of our beautiful region. Their testimony, relayed in The Wine Merchant , highlights the still too little-known richness of our terroirs. Here are the 6 highlights of Roussillon that they wish to share:

1. Roussillon is not just Languedoc

Often wrongly associated with Languedoc, Roussillon deserves to be recognized for its own identity. Sonal Clare points out that the region suffers from a “discount” image, even though it is full of passionate and talented producers .

2. A surprisingly cool climate

Beneath its sunny exterior, Roussillon benefits from its altitude and proximity to the sea . Ideal conditions for producing balanced wines: fragrant Syrah, delicate Carignan, fruity Grenache ... a real surprise for Stefan Neumann.

3. Authentic terroir wines

The two sommeliers emphasize the strong identity of the Roussillon terroir , rooted in history. According to them, the quality of the wines justifies higher prices—a strong signal for producers committed to demanding viticulture.

4. Stunning whites

With 8% of dry whites in AOP and 26% in IGP , Roussillon proves that it also excels in the diversity of whites: Grenache, Roussanne, Vermentino, Macabeu, Carignan Blanc and Gris . Stefan admits to having had a crush on the white Carignans grown on granite.

5. Dry or sweet, everything has its place

Banyuls already features on their wine list, but their April visit revealed a whole range of red and white styles that are still under-represented internationally. A discovery they plan to share with their guests.

6. A region that speaks all culinary languages

From Japan to Mexico, Roussillon wines find their place on the finest tables. Their versatility and character make them perfect companions for international cuisine, whether meat-based or vegetarian.

🍷 Their favorite pairings?

• Stefan Neumann : A Tirabuixó pork grilled over a vine fire, served with a Grenache-Syrah blend from Côtes du Roussillon Villages – Tautavel .
• Sonal Clare : A timeless classic: Banyuls & dark chocolate . He adds that he brought back a Maury 1984 , the year he was born, for a future pairing with a good cheese!

🗓️ Please note : Stefan and Sonal will be hosting a “Roussillon Terroirs” masterclass in Birmingham on June 2nd . This is a great opportunity to promote our region’s expertise internationally.

👉 Read the original article on The Wine Merchant