Côtes du Roussillon

Mention specific varieties of wine and my taste buds start to salivate for certain foods. For example, say “Cabernet Sauvignon” and like many of you, no doubt, I’m thinking red meat, preferably grilled. Similarly, viscous or oily-textured whites such as Viognier immediately evoke thoughts of savory mushrooms, butter, and plump chicken pieces simmering in wine […]