Côtes du Roussillon Villages, Rivesaltes and Maury
By Richard James
This Guide was last updated on 22 April 2010
To explore this Wine Travel Guide, select from the menu on the left
Boles de Picolat: pork and veal (or beef) meatballs flavoured with garlic, peppers, tomato and olives, which are ideal with a rich red Collioure or Côtes du Roussillon.
Poulet Catalan: chicken cooked with a tomato and spicy chilli pepper sauce, best served with a fruity red Côtes de Roussillon or full-bodied rosé.
Anchoïde: anchovy paste (anchovies are a Collioure speciality) flavoured with garlic, olive oil and herbs. A fruity Collioure rosé or dry Muscat is a refreshing match with anchoïde served on toast with apéritifs.
Tomme des Pyrenées: this cows' or ewes' milk cheese goes well with a Côtes du Roussillon dry white, supple red Collioure and even Banyuls or Rivesaltes.
Fruit: apricots and black cherries are a particular speciality of the Roussillon area and are often served with honey, another local delicacy.
Crème Catalane: cream-based dessert similar to crème brûlée, served hot or cold, flavoured with lemon, cinnamon and vanilla is best accompanied by a sweet fragrant Muscat.
COPYRIGHT AND DISCLAIMER
This information is provided free of charge, however it is strictly the copyright of Wine Travel Guides and its contributors. We try to do our best in keeping our guides and information up-to-date and accurate, but if you notice any mistakes, please contact us. Note that we take no responsibility for any inaccuracies. Thanks for your respect and understanding. For full details see our Terms and Conditions.