Issue link: https://digital.copcomm.com/i/859549
{ SOMMjournal.com } 91 aren't that many large mountain ranges with such proximity to the Mediterranean, so I think it is relatively uniquely placed to take advantage, along with places like Priorat and Sicily, of these conditions." Those conditions, a dry, hot climate and little rainfall, coupled with the blessing of over 300 days of sun per year, make for a long growing season and a mild autumn and winter. Due to its location between the mountains and the sea, its vineyards are also well aerated by winds from both. "There are actually seven distinctly separate winds that affect Roussillon," says Aracil, "though the two most important are the Tramontane and the Marinade." The wind factor in particular, helps to offer ideal con - ditions to farm organically, a growing trend in the region. Soil types run from stony granite, limestone and schist-based deposits or metamorphic at the higher inland eleva - tions, to pebbly, sandy, more clay-infused soils at the lower elevations closer to the coast. This diversity makes for somewhat of a terroir geek's dream when it comes to the wines produced. A Certain Elegance There are over 50,000 acres of vineyards in Roussillon, tended by 2,200 individual farmers, many of whom work with the approximately 25 cooperatives to make wine. Yet, while cooperatives still play a very important role in the region and account for 75 percent of wine production, there are also about 380 private wine producers in the area. The potential of the region is attracting new comers with winemakers like Michel Chapoutier, who owns Domaine de Bila-Haut, putting down roots. Of the 25 grape varieties (both red and white) planted in Roussillon, the main white varieties are Grenache Blanc, Macabeu, Muscat of Alexandria, Muscat à Petits Grains and Vermentino. Reds are made mostly from Carignan, Grenache Noir, Mourvèdre, and Syrah. There are also a few What better wine for steak frites than a red Roussillon? Sal Rios, Terroir Tribeca; Lewis Kopman, Le Du's Wines; Nicolas Prieto (front), Grand Hyatt New York; Jeff Harding (rear), The Waverly Inn; Eric Aracil, Export Director, CIVR; Kristen Faraldo, Dovetail; Mary Allain, Bar Americain & Gato; author David Ransom, The Somm Journal. Roussillon native Eric Aracil, Export Director for the Conseil Interprofessionnel des Vins de Roussillon (CIVR), presented the wines. Mary Allain is Sommelier at Bar Americain in New York City, site of our Roussillon luncheon.