Drinking and Pairing Languedoc-Roussillon with Food

The Languedoc-Roussillon is a huge winegrowing region situated between Provence and the Pyrenées Mountains in southern France. The area consists of two distinct regions: the French Languedoc, and the more southerly Roussillon which is greatly influenced by the nearby Catalonians in Spain. Red, white, rosé, still, sparkling, and sweet wines are all produced in Languedoc-Roussillon, and while the sub-districts of Banyuls and Rivesaltes are known for their sweet wines, it is dry red wines that are by far the biggest output of the area. These dry red wines were traditionally blends based on the sometimes rough, tannic, and highly-colored Carignan grape, the best being found in the sub-districts of Corbières, Fitou, and Minervois. But the last 20 years have seen better quality varieties, and modern winemaking and international varietals such as Merlot, Syrah, and Cabernet Sauvignon are increasingly found, labeled simply as Vin de Pays d'Oc.

The cuisine of Languedoc-Roussillon is marked by both Provençal and Catalan influences. Pair the red wines of this region with grilled or roasted meats or game, accompanied by olives, olive oil, tomatoes, garlic, onions, and aromatic herbs.

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Serve Languedoc-Roussillon:

Languedoc-Roussillon pairs well with:



Calif./Mediterr. cuisine

Foods cooked via Braise/Soup/Stew

Savory dishes

Dishes to serve with Languedoc-Roussillon: