A good read on Roussillon

[David M. Bueker]

I know way too little about Roussillon. Meg Houston Maker recently posted an informative and enjoyable piece on her Maker's Table site. Now I want to try a few of the wines.

http://www.makerstable.com/2016/04/rous ... rroir.html

[Robin Garr]

For what it's worth, Roussillon and Pic St. Loup are the two regions of Languedoc-Roussillon that I'll usually gravitate to without asking too many questions.

I salute the writer for pointing out how different Roussillon is from Languedoc, both culturally and wine-wise. Although the French lump them together into one administrative region (they are merging Champagne, Lorraine and Alsace; even more extraordinary ), it really doesn't make much sense to consider them as a single entity. The revelation of the last few years is the fresh mineral whites which Roussillon producers, such as Gauby, Marjorie Gallet (Roc des Anges), Gardiès, etc.., are producing nowadays. I don't know of any equivalents in Languedoc. The fortified VDNs, like Maury, Rivesaltes and Banyuls are unique to Roussillon.

[Jenise]

I salute the writer for pointing out how different Roussillon is from Languedoc, both culturally and wine-wise.

I was unaware of it myself. I'm doing a tasting next month on this area, so this article was very helpful. Now if only I could find that white Bila Haut....

The basic Bila Haut white is in the BC system I think Jenise.

And while we are at it, let's make sure we give a shout out to some of the lovely red wines, specifically for me the Tautavel, Cotes de Roussillon and Corbieres.