From vineyard to menu: Why Roussillon wines are a sommelier's secret weapon

'Roussillon occupies a tiny, often forgotten corner of the wine world, neither French nor Spanish, but a little of both', smiles Tamlyn Currin, a lifelong Roussillon fan and an editor at JancisRobinson.com. 'It is, in many ways, timeless. Overlooked over and over again, it has avoided trends, stayed true to its identity, remained unique. It is one of the few wine regions which has managed to modernise without losing tradition. Indeed, the wines hold a strong sense of place. And, because the region is neither ‘classic’ nor ‘trendy’, the wines are routinely under-priced.'

This is the sort of glowing appraisal that has wine lovers flipping straight to the Roussillon section of a list or scanning the shelves of their local shop, hoping to bring a bottle home.

To understand Roussillon, it is necessary first to look closely at the region’s location and climate. Nestled in the deepest reaches of Southern France, Roussillon occupies a natural amphitheatre flanked by the Corbières mountain, the glittering Mediterranean and the Pyrenees, benefitting from sun-drenched days and cool nights, and fanned by mountain and sea breezes. Additionally, the region brims with an abundance of viticultural riches, from its mosaic of soils and subsoils to a tapestry of micro-terroirs, and a wide spectrum of grapes and wine styles. All framed by one of the most picturesque coastlines on the Med.

'The wines hold a strong sense of place. And, because the region is neither ‘classic’ nor ‘trendy’, the wines are routinely under-priced.'

Roussillon, once part of Catalonia (but always Catalan), has a 2,600-year winemaking history that includes considerable Spanish influence. Vines were introduced to the region by Greeks and Romans and Roussillon’s modern industry developed in the 20th century with post-phylloxera replanting and the rise of a cooperative system.

Once known for bulk wines, Roussillon began a shift in the 1980s as innovative and quality-focused winemakers revived local grape varieties, tended to old vines, and planted at higher elevation. With reduced yields and improved practices – including organic and biodynamic in which they lead – the region now excels in reds, fortifieds and vibrant whites that are hard to pigeonhole. French, yes, but with distinct Spanish/Catalan influences.

Classic Roussillon varietals: A perfect food pairing

'With a range of 24 varietals that can be used across the region, Roussillon has the potential to produce a mix of styles, each with its own distinctive and unique character. From dry still wines to Vins Doux Naturels (fortified sweet wines), it is a culinary playground', says diehard fan Peter Doherty, a wine buyer at Hallgarten Novum Wines.

'The dry white wines from the Roussillon, with their refreshing acidity and minerality, are excellent with seafood and lighter dishes or white meats. Rich, dark-fruited red wines pair beautifully with hearty meats and casseroles, whilst the rosés offer versatility, with salads, fish, and even some meat dishes. Then to complete the culinary journey, the region produces sweet, fortified wines, like Rivesaltes, Maury and Muscat de Rivesaltes, which are a delightful match for sweet and savoury recipes or sweet and sour dishes from Asia or north-Africa, and of course with cheese and desserts.'

Reds: A wine with depth, warmth and poise

Roussillon boasts a wide array of indigenous grape varieties. Red wines are primarily made from Grenache Noir, Carignan Noir, Syrah, and Mourvèdre, along with lesser-known but valued grapes like Cinsault, Lledoner Pelut (a local Grenache variant), and the ancient Grenache Gris. These wines are often blended and fruit-forward, with balanced tannins and acidity, and renowned for their ability to balance richness with freshness. They often showcase ripe fresh berry fruit flavours, spices, and earthy tones, yet they are rarely overwhelming or overly heavy. This balance allows them to be super-versatile and pair seamlessly with grilled meats and hearty stews or, indeed, lighter preparations like roasted vegetables, pasta, and Mediterranean spicy and meaty fish and seafood.

For example, a bottle of Roussillon Grenache or Carignan-based red wine can complement the richness of a lamb dish or a charred steak, while the same wine might also elevate a delicate braised chicken or roasted root vegetables. The wine's fine tannin structure and bright acidity give it its versatility to either enhance the natural flavours of the dish or cleanse the palate between bites, making them great for restaurant wine lists. Similarly, the wine’s natural acidity can cut through the fat of a slow-cooked beef stew or a roasted duck leg, highlighting the depth of flavour in both the wine and the dish.

'If it’s old-vine Grenache in your glass... ask for it to be chilled and consumed with a charcuterie platter.'

At The Glenturret restaurant, head sommelier Claude Millée points to a Côtes du Roussillon Village Caramany, Sans Plus Attendre, Modat 2015 that he is currently loving. 'It’s a beautiful Roussillon wine based on Syrah, Grenache and Carignan,' he says. 'We currently pair it with Berrichon Lamb loin, barbecued cucumber, tapenade, fermented red pepper sauce and slow cooked rack with mint. The soft spicy, garrigue character of the wine compliments beautifully the smoky and herbaceous elements on the dish whilst not overpowering the delicacy of the lamb.'

Currin gives further insight: 'If it’s old-vine Grenache in your glass, it may be so transparent it could be clarete. Fragrant with hibiscus, juicy with sweet cherry, the tannins hiding behind a whisper of wild herbs – ask for it to be chilled and consumed with a charcuterie platter. If it’s Carignan (and if it is, make doubly sure it’s from old vines), then you want its craggy fruit and tannic fissures to go with something dark and dense and rich; oxtail stew or game hotpot, dal makhani or parmigiana. Field blends of Syrah, Mourvèdre and Grenache might be peppery, rasping with garrigue and plush with purple fruit and velvet-velcro tannins.'

They love big, rustic flavours like thyme and rosemary, lashings of oil and throaty, smoky flavours, according to Currin. Think char-grilled steak, mushroom ragout, ratatouille, roast lamb or chorizo.

Whites: Bright, lively and unmistakably Roussillon

For whites, Roussillon features classic varieties such as Grenache Blanc, Grenache Gris, Vermentino, and Macabeu, alongside grapes like Roussanne, Marsanne, and Malvoisie. These wines are typically bright and mineral-driven, ranging from crisp and refreshing to rich and textured, often medium to full-bodied with fresh acidity, making them a great choice for seafood, shellfish, and cheese.

A well-crafted Roussillon white made from Grenaches Blanc or Gris or Vermentino can work beautifully with grilled fish, paella, or even a fresh goat cheese salad. Roussillon white wine, with its citrus notes and thrilling mineral freshness, can balance out the richness of a buttery sauce or the oiliness of fried fish. The wines' natural minerality adds a refreshing contrast to the richness of many dishes, allowing the flavours to shine through without overpowering the food.

'A Roussillon I am loving right now is the scintillating Roc de Vella from the brilliant Cecilia Diaz and Guillermo Campos of La Mariota,' says Jack Evans, head sommelier at the Pig Restaurants. '90% Macabeu and 10% Roussanne, this wine exudes all that a Côtes Catalanes wine should be. Bracing acidity and searing lemon notes coarse through the palate, supported by a subtle waxiness that makes this region so exciting! Perfect with richer, tougher fish, such as plaice.'

Currin is keen to add further colour: 'If you have a field blend of Macabeu, Grenache Blanc and Grenache Gris in your glass, it might smell of apple blossom, taste daintily of almonds and white peach, and go beautifully with that asparagus risotto on your plate. Perhaps it’s a Grenache Blanc, from an eighty-year-old vineyard, wild fermented in old oak barrels and tasting rich and broad, of cheesecake and fennel flowers, honey and roasted celeriac. You could pair it with buttery roast chicken, or earthy yellow lentils with spiced coconut cream.'

Vins Doux Naturels: Liquid gold from the south

Beyond still wines, Roussillon is renowned for its Vins Doux Naturels (VDN), or sweet fortified wines. Standouts include Muscat de Rivesaltes, Rivesaltes and Maury, crafted from traditional grapes (Muscats, Grenaches, Macabeu, Tourbat du Roussillon). These aromatic, sweet wines have deep historical roots and remain iconic to the region, pairing especially well with cheeses and desserts, without forgetting the sweet and savoury or sweet and sour combinations.

'Sweet Muscat is like honeyed apples dripping with honeysuckle and jasmine. Pair it with soft goat’s cheese or strawberries and cream', suggests Currin. 'Golden-amber Rivesaltes, tasting of kumquat and marmalade, more and more smoky and sensuous with age, is glorious with Comté or caramelised ginger. You could even pair it with intensely sweet-umami dishes such as yakitori or teriyaki. Maury, more robust, all blueberry jam, dates and black figs, goes with chocolate ganache, Chinese five spice and slices of cold smoked lamb tucked into a roll with sticky roast onion reduction.'

The flavour frontier of southern France

Roussillon wines have secured their place on the world’s finest tables. Bright with acidity, these wines cut through the richness of hearty dishes while delicately enhancing subtler flavours, making them some of the most food-friendly wines around. Their depth flows from the region’s old vines and varied terroirs, unfolding in the glass with layers of sun-ripened fruit, wild herbs, spice, and earthy undertones.

Each bottle is a story of place, shaped by the meeting of French and Catalan traditions. From the savoury brush of old-vine Carignan to the sweet, warming spice of Grenache or the floral lift of Muscat Vins Doux Naturels, each expression feels distinct yet unmistakably Roussillon. And beyond their expressive charm lies remarkable value – bottles punching well above their price compared to many other French regions. For diners and sommeliers alike, these wines bring versatility, authenticity, and a true sense of origin. More than a region, Roussillon is a revelation in the glass.

UK restaurants serving the best of Roussillon wines

Wondering where you can try Roussillon wines for yourself? These top UK restaurants all serve excellent Roussillon selections, so you can sip and savour a glass or two alongside their seasonal menus.

Apricity

What: Veggie-forward, sustainable fine dining in a relaxed yet elegant Mayfair setting, by Chantelle Nicholson. Engaging service, beautifully presented tasting menus with creative combinations. Strong focus on sustainability and value, complemented by a curated wine list including excellent Roussillon selections.
Where: 68 Duke Street, W1K 6JU
Book now: Apricity

Cloth

What: An atmospheric, wine-led bistro in historic Farringdon with cosy antique décor and modern British-French cooking. Snails on toast, crab crumpet, turbot impress. Elegant yet unpretentious, supported by an expert wine list featuring expressive bottles from Roussillon.
Where: 44 Cloth Fair, EC1A 7JQ
Book now: Cloth

The Lecture Room & Library at Sketch

What: Baroque, theatrical ambience paired with whimsical, ornate tasting menus delivering vivid, complex flavours. Attentive, knowledgeable service enhances the opulent setting. The extensive cellar showcases fine regions, including standout Roussillon wines to match the imaginative cuisine. Try a vibrant Gauby Vieilles Vignes Côtes Catalanes with lots of black fruit intensity and spicy garrigue character or, at the other end of the scale, a rare 1874 Rivesaltes, Château Sisqueille – still a mere baby!
Where: 9 Conduit Street, W1S 2XG
Book now: The Lecture Room & Library at Sketch

Crispin at Studio Voltaire

What: Expansive, industrial-chic bistro in Clapham’s Studio Voltaire with candlelit warmth, polished staff, and a pared-back, St John-inspired menu. Standout Comté croquettes, seasonal balance, strong vegetarian options, and a thoughtful wine list including Roussillon bottles.
Where: 1A Nelsons Row, SW4 7JR
Book now: Crispin at Studio Voltaire

Maison François

What: Smart-casual St James’s brasserie with warm service, classic French dishes, craft cocktails, and exceptional attention to detail. Consistent quality from dinner to dessert, complemented by a carefully curated cellar that includes a strong selection of Roussillon wines.
Where: 34 Duke Street, SW1Y 6DF
Book now: Maison François

La Compagnie Wine Bar

What: A cosy Shoreditch bar dedicated to independent producers, offering hundreds of carefully sourced bottles alongside local, seasonal small plates. Staff share stories with warmth, encouraging exploration. The curated wine list includes exciting Roussillon selections, appealing to adventurous drinkers.
Where: 8-10 Neal’s Yard, WC2H 9DP
Book now: La Compagnie Wine Bar

L’Enclume

What: Relaxed yet elegant Michelin-starred destination in Cumbria, serving tasting menus built around hyper-local produce from Rogan’s farm. Flavours distilled with "obsessional perfection." The wine programme highlights regions including Roussillon, and some wonderful aged Rivesaltes – ideal for pairing with Rogan’s nuanced creations.
Where: Cavendish Street, Cartmel, Cumbria, LA11 6QA
Book now: L'Enclume

Planque

What: An East London clubhouse for wine lovers, blending rare, mature bottles with creative French-inspired small plates. Atmospheric, cave-like interiors feel intimate yet welcoming. The cellar celebrates diverse regions, including one of our favourite Roussillon ranges, offering members and diners lots of expressive discoveries.
Where: Arches 322-324, Acton Mews, E8 4EA
Book now: Planque

Restaurant at The Twenty Two

What: A dreamy, pastel-blue Mayfair parlour offering British-Mediterranean seasonal classics in an opulent Edwardian-Manor setting. Expert mixologists and sommeliers curate an elegant drinks menu, now featuring select Roussillon wines to elevate every dish. The Bee-Side Grenache is a classic example of a silky herb-infused, fruit-forward Roussillon red.
Where: 22 Grosvenor Square, W1K 6LF
Book now: Restaurant at The Twenty Two

The Glenturret Lalique Restaurant

What: Set within Scotland's oldest distillery, this sparkling Michelin-starred venue dazzles with whimsical, playful fine-dining from chef Mark Donald. Creatively engineered tasting menus, immersive design, whisky pairings – and some exceptional Roussillon bottles – make it unforgettable.
Where: Glenturret Distillery, Crieff, Perthshire, PH7 4HA
Book now: The Glenturret Lalique Restaurant

Trinity

What: Clapham’s Michelin-starred local gem from Adam Byatt, offering Gallic-Mediterranean seasonal fare in a warm, open-kitchen setting. From mackerel gazpacho to lamb, technical finesse and elegant wine pairing shine – now enriched by curated Roussillon selections, including a Maury Grenat and a Rivesaltes, both by the glass.
Where: 4 The Polygon, SW4 0JG
Book now: Trinity

Mauro Colagreco at Raffles London at The OWO

What: Elegant vegetable-led modern European tasting menus in a refined setting within London’s revamped Old War Office. Accompanied by expert sommeliers guiding through an extensive wine list – now enhanced with a terrific range of Roussillon options for adventurous pairing.
Where: 57 Whitehall, SW1A 2BX
Book now: Mauro Colagreco at Raffles London at The OWO

Brooklands by Claude

What: Michelin-starred brilliance atop The Peninsula’s rooftop: inventive, French-inspired tasting menus with impeccable service and breathtaking views. Plenty of wine-by-the-glass options – and Roussillon selections now enrich the elevated wine programme, including a standout 2020 Lafage Taronja de Gris, IGP Côtes Catalanes, orange wine and a 1927 Rivesaltes, from Domaine Bory.
Where: The Peninsula Hotel, 1 Grosvenor Place, SW1X 7HJ
Book now: Brooklands by Claude Bosi at The Peninsula

Claridge’s Restaurant

What: Art-Deco glamour meets refined British classics in Mayfair’s iconic hotel dining room. Understated luxury and warm, approachable service define the experience—now complemented by a curated wine list that includes expressive Roussillon bottles.
Where: Brook Street, W1K 4HR
Book now: Claridge’s Restaurant

Love French wine? Chances are you love French food, too. Check out our round-up of the best French restaurants in London for everything from quaint bistros to the finest of fine dining.

This article is sponsored by Roussillon Wines.