The Languedoc-Roussillon is a heady mix of sunbaked towns, spectacular landscape, Roman ruins and, of course, superlative wine. The biggest wine region in the world, it encompasses over 280,000 hectares of vines that stretch from Montpellier on the Mediterranean coastline to within touching distance of the Spanish border. These two provinces of Languedoc and Roussillon in southern France (Roussillon covers the area from Perpignan, heading west towards Spain) were merged in the 1980s and, more recently, became part of the Occitanie administrative region in 2016. However, wine professionals continue to refer to the vineyards as belonging to the Languedoc-Roussillon.

It is a place of fascinating contrasts. Roussillon’s inhabitants share allegiances (and language) with Catalunya, while the eastern Languedoc more closely resembles Provence in both scenery and culture. Such diversity is reflected in the astonishing variety of wine styles: excellent red, white, rosé, dessert and sparkling wines are all made here. There are over 20 appellations in the wider region, in addition to a popular IGP (Indication Géographique Protégée) designation, called Pays d’Oc.

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Red wines of the Languedoc-Roussillon

Many would regard Languedoc-Roussillon’s delicious red wines as the region’s most important asset. They are typically described as lush, fruit-forward and concentrated. The intense heat that often defines summers in the Languedoc-Roussillon can provide generous levels of ripeness and alcohol. Yet wines produced from the high altitude vineyards of Saint-Chinian are renowned for their wonderful freshness and perfume—the antithesis of the ‘fruit bomb’ cliché. As in Southern Rhône, Grenache, Syrah and Mourvèdre are heavily planted across the Languedoc-Roussillon.

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Overall, the region basks in a Mediterranean climate, with dry summers and mild winters. However, the range of elevations and aspects ensures that growing conditions can vary dramatically between different vineyards. Vines planted on the slopes of the Pyrenees in Roussillon have little in common with the terroir of the saltwater lagoons in Fitou.

As a result, summarising the Languedoc-Roussillon is no easy task. Fortunately, some insider knowledge will give you a decisive advantage. At the base of the appellation-quality pyramid is the pan-regional Languedoc AOC. Like the Pays d’Oc designation, this is not restricted to one particular sub-region; producers from across the Languedoc-Roussillon can market wines under this label. In addition, some (but not all) of the best red wines are attached to geographically-delimited appellations, such as La Clape and Minervois. Such designations impose stricter rules regarding the zone of production and factors like yield. As it stands today, most wines are blends, rather than mono-varietal expressions.

And remember: there is a wealth of competition in the Languedoc-Roussillon, so prices are generally very attractive. Without a doubt, this is a buyer’s market.

Pays d’Oc

Main red grape varieties used: Grenache, Syrah, Merlot, Cabernet Sauvignon, Mourvèdre, Cinsault and Carignan

The Pays d’Oc wine appellation is a fertile hunting ground for exceptional value reds. Introduced in 1987, the classification became a ‘Protected Geographical Indication’ (IGP) in 2009. It is a liberal and wide-reaching framework; any grower in the Languedoc-Roussillon region is entitled to produce red wines labelled as Pays d’Oc, from a selection of 58 grape varieties. However, many producers are focused on marketing blends of Grenache, Syrah and Mourvèdre (GSM) that thrive in the area’s Mediterranean climate. As expected, there is a wide range of soil types cultivated across the region, including clay, limestone, schist and warm sandy terroir.

A good ‘GSM’ wine is rich in red and black fruit, with notes of raspberry, blackberry and thyme, complemented by a spicy backbone, courtesy of the Syrah. They are utterly delicious when paired with red meat—particularly grilled lamb chops.

The Pays d’Oc framework encourages experimentation and innovation. A growing number of wineries are seeking organic certification, while others prefer to take a ‘hands-off’ approach in the winery. This is illustrated by the increasing number of wines with no added sulphites. In addition, every bottle certified as Pays d’Oc must pass a rigorous quality control process, including a tasting involving over 150 professionals.

Côtes du Roussillon/Côtes du Roussillon Villages

Main red grape varieties used: Grenache, Syrah, Mourvèdre, Cinsault and Carignan

Created in 1977, this appellation covers a large area at the eastern edge of the Pyrenees mountains, extending from Perpignan to the Spanish border. Many of the most exciting red wines are made from old-vine Carignan, with Grenache, Syrah and Mourvèdre also playing a vital role. At their best, they combine an exotic profile of garrigue and red berries with ripe acidity and bracing freshness. There is a separate red wine designation called Côtes du Roussillon Villages, for wines produced in the northern half of the zone. Many of the wines have an intense bouquet of rosemary, strawberry and plum, with ripe tannins and good acidity. In keeping with the general theme of the Languedoc-Roussillon, they offer great value.

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Languedoc AOC

Main red grape varieties used: Grenache, Syrah, Mourvèdre, Cinsault and Carignan

In 2006, the Coteaux Languedoc designation was recast as the overarching regional appellation Languedoc AOC. In terms of volume, it is by far the most important appellation in the region, encompassing a diverse selection of terroirs and wine styles. Although it also covers white and rosé wines, over 75% of all Languedoc AOC output is red. Grenache, Syrah and Mourvèdre are frequently used to make powerful and concentrated red wines, though they are usually balanced and delightfully fresh. Cinsault and/or Carignan are sometimes incorporated into the blends to contribute perfume and body.

Like Pays d’Oc, the appellation is not restricted to one sub-region or terroir. Yet there are key differences; Languedoc AOC allows fewer grape varieties and imposes more stringent rules concerning yield and production methods. The boundaries of the appellation extend across both the western and eastern Languedoc. Roussillon is covered by a separate designation.

Languedoc AOC is a starting point for appellation contrôlée wines from all over the area, as labels are generally high quality and very affordable. The next step in the quality pyramid takes us to specific villages/terroirs, such as Fitou and Minervois.

Key delimited appellations of the Languedoc-Roussillon

Fitou

Main red grape varieties used: Carignan, Grenache, Syrah and Mourvèdre

Fitou was the first Languedoc village to be granted an appellation in 1948. Situated close to the Mediterranean coastline, the zone of production actually consists of two distinct areas: a clay-limestone terroir that surrounds saltwater lagoons on the coast and mountainous schist found some 15 miles inland. Under the appellation rules, Grenache and Carignan must make up at least 60% of any blend, with Syrah and Mourvèdre used to add structure and mouthfeel. The best Fitou is rich yet balanced, a concoction of red fruit, fresh acidity and moderate tannins.

Minervois

Main red grape varieties used: Grenache, Syrah, Mourvèdre, Cinsault, Carignan and Lladoner Pelut

Minervois is one of the most exciting appellations in the western Languedoc today. The vineyards are situated to the northeast of Carcassonne, in an area of outstanding natural beauty. The northern limits of the appellation boundaries reach the spectacular Montagne Noire, while high above the village of Minerve are some of the latest-ripening vineyards in the Languedoc. Benefiting from the diurnal temperature variation, these red wines are gloriously fresh and elegant, with aromas of basil, raspberry, leather and thyme.

Meanwhile, many growers consider the vineyards around the commune of La Liviniere to be the finest in the entire Languedoc-Roussillon. The wines combine the poise and elegance of the high-altitude sites with the suave tannins and concentration of the vineyards that flank the river Aude. More than 90% of all Minervois is red wine, typically based on the classic GSM blend of the Southern Rhone, with smaller amounts of Cinsault/Carignan. The principal difference is the incorporation of Lladoner Pelut, a little known variety cultivated in the Languedoc-Roussillon and Catalunya.

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Corbières

Main red grape varieties used: Grenache, Syrah, Mourvèdre, Carignan and Lladoner Pelut

Situated west of Narbonne, Corbières is blessed with a dramatic landscape, dependably warm summers and a surfeit of quality-focused producers. There are approximately 2200 growers, in addition to over 300 wineries, in the region. Together, they cultivate 13,500 hectares of vineyards, mainly planted to red varieties. Like Fitou, GSM blends are the mainstay of production here, seasoned with Llandoner Pelut and Carignan. Due to variances in elevation and soil (clay-limestone, schist, marl and sandstone are all present), the appellation’s output is far from homogeneous.

Indeed, Corbières runs the whole gamut from medium-bodied reds with moderate tannins, to powerfully structured and concentrated wines. In 1990, the authorities decided to divide Corbiers into several climatic zones, including Saint-Victor and Queribus. Red wines made in the beautiful hills around the village of Boutenac have earned their own distinct appellation: Corbières-Boutenac. They’re seldom disappointing.

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