AOC Côtes du Roussillon

History of the AOC Côtes du Roussillon

The AOC Côtes du Roussillon, located in the heart of the Catalan region in France, carries a rich history. Its heritage dates back to antiquity (as early as the 7th century BC), when the Greeks introduced viticulture. Today, from one domain to another, the AOC Côtes du Roussillon offers characterful wines with a marked Mediterranean identity.

Climate and Terroir of the AOC Côtes du Roussillon

Climate: Benefiting from a Mediterranean climate, the appellation enjoys hot, dry summers and mild winters.

Soils: The Côtes du Roussillon territory is characterized by a mosaic of soils, ranging from Quaternary terraces to black schists, and including limestone and clay-limestone soils.

Key Grape Varieties of the AOC Côtes du Roussillon

The AOC Côtes du Roussillon produces white, rosé, and red wines generally made from a blend of various Mediterranean grape varieties. Key grape varieties include:

• Red and Rosé Wines: Carignan, Grenache, Mourvèdre, Syrah, Lledoner Pelut
• White Wines: Grenache Blanc, Maccabeu, Malvoisie

Style of AOC Côtes du Roussillon Wines

Red Wines: Intense garnet red robe with purplish reflections. The nose is characterized by aromas of black fruits, spices, and garrigue. The palate is full-bodied and rich, with present but velvety tannins.

White Wines: Robe ranging from light yellow to greenish reflections. The nose reveals notes of white-fleshed fruits, citrus, and flowers. The AOC Côtes du Roussillon white wines are known for their freshness, lightness, and beautiful minerality.

Rosé Wines: Pale pink color. Bouquet of small red fruits, flowers, and English candies. The palate is light, fruity, and refreshing.

Best Food Pairings with AOC Côtes du Roussillon Wines

Here are some ideas to create the best food and wine pairings with a bottle of white, red, or rosé wine from a domain or château in AOC Côtes du Roussillon:

Red Wines:

• Magret de canard (duck breast)
• Daube catalane (Catalan stew)
• Épaule d’agneau confite (slow-cooked lamb shoulder)

White Wines:

• Poissons grillés (sardines)
• Tielles sétoises (Sète-style savory pies)
• Salade de poulpe (octopus salad)

Rosé Wines:

• Aperitifs
• Tapas
• Vitello tonnato (veal with tuna sauce)