6 Things you should know about Roussillon

Back from a trip in Roussillon sommeliers Stefan Neumann MS and Sonal Clare are buzzing about the region. Here is what they want you to know:

 1. Roussillon is not Languedoc

“It [Roussillon] has always been a region associated with great value (cheap) but linked with the Languedoc.  It also seems to struggle with the consumer and viewed as “rest of France” as a category.  It has so much more to offer, and it was a fantastic insight meeting some great producers.”  Sonal

2. Roussillon stays cool in the sun

“You may think that surprises are few and far between in a region which on paper seems to be scorched by the sun; however, the proximity to the sea and altitude are defining factors. It is for this very reason that Syrah can be perfumed, Carignan light footed, and Grenache sublime and fruit driven.’’ Stefan

3. Roussillon makes terroir wines

“The location and terroir steeped in history really showcased how vibrant the region is.  The wines demand more price for the level of quality that the Roussillon produces.” Sonal

4. Roussillon whites are great

“Roussillon’s dry white represents a proud 8% in PDO and a stellar 26% in PGI…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’t resist White and Grey Carignan (when grown on granite) may it be as a standalone or in a blend.” Stefan

5. Dry and sweet wines have a place on the list

“We currently serve Banyuls on our list. However, after gaining some incredible experience in Roussillon in April, I was able to try some fantastic styles of whites and reds that I will be sourcing soon.” Sonal

6. Roussillon matches global cuisine

“Producers rightfully should be proud of their diversity, uniqueness, and the ability of the wines to play harmoniously with the cuisine of the world. May it be with meat or vegetarian dishes, in Tokyo or Mexico City, success is seen already in restaurants around the globe for that very reason.” Stefan

Sonal and Stefan’s perfect pairings:

“A matured filet of the Tirabuixó porc, a pig breed originating from the Pyrenees or Catalan area, cooked on the barbeque with uprooted vine stocks and charcoal with a Grenache and Syrah blend from the Côtes du Roussillon Villages of Tautavel.’’ Stefan

“Banyuls and chocolate has always been a fabulous pairing. I also bought a 1984 Maury (they year I was born) on my travel and so hope to try that some time perhaps with a nice bit of cheese!” Sonal

Stefan Neumann is a Master Sommelier, a wine consultant and judge. He has almost two decades of experience in wine, Michelin starred restaurants and luxury hospitality establishments. He runs his own consultancy business www.stefanneumann.co.uk.

Sonal Clare is the Wine Director and Sommelier at The Wilderness in Birmingham. He won GQ’s Sommelier of the Year in 2018 and ranked 8th in Harpers’ Top 50 Sommeliers competition last year.

Stefan and Sonal will present a Roussillon Terroirs Masterclass in Birmingham on 2 June. Visit the Sommelier Edit website to book your place.