Côtes du Roussillon is an area in Roussillon producing red, white and rosé wines. Carignan is the most important grape variety in Roussillon. A local grape called Lladoner Pelut is also used along with Cinsault, Grenache and Mourvèdre. Red wines are generally spicy and medium body. Rosé are fruity. White wines are made with Macabeu and local Malvoisie. They are the perfect match with local sea food products.
Côtes du Roussillon-Villages is a label permitted for the use of 25 villages along the Agly river, just south of Corbières producing only strong red wine with a Spanish flavour.
Cotes du Vivarais is a VDQS area in Vivarais to the west of the Rhône, opposite Coteaux du Tricastin producing light red, white and rosé wines. Those having 11º of alcohol may add the village name to the title. Red and rosé wines are made from Grenache Noir and Syrah grapes, white wines from Clairette, Grenache Blanc and Marsanne.
To turn a joint of meat whilst it is roasting to ensure that maximum heat is distributed throughout.
A Breton stew of mackerel, whiting, conger eel, with mussels, onions, potatoes, sorrel, herbs and vinegar. As with many such stews, the soup is eaten as the first course, followed by the fish and vegetables.
