Коллиур: Французский винный регион Руссильона.

French wine area

Collioure is an Appellation d'Origine Contrôlée (AOC) for French wines situated around the town of Collioure in the Roussillon wine region of France. Red, rosé and a few white wines are produced the reds from Grenache noir, Mourvèdre, Syrah, Carignan and Cinsaut grapes; the white are made from a blend of Grenache blanc and Grenache gris. The boundaries of the AOC are identical with the Banyuls AOC as many of the grapes grown in Collioure are destined for use in the fortified Vins doux naturels of the region. The grapes that do not get used for Banyuls are then produced as non fortified still wines under the Collioure AOC.

Viticulture was likely introduced to the area soon after the ancient Greeks introduced winemaking to the Languedoc are in the 6th century BC. Under the Romans, viticulture spread throughout the area with the nearby cities of Narbonne, Carcassonne and Perpignan being major centers for the trade of Roussillon wine from areas like Collioure. For a large part of its history, the region has been under Spanish rule and was even a part of the Catalonia region until the mid 17th century. Like other Roussillon wine regions, this Spanish influence can be seen in the types of wines produced here. Even today, wine experts such as Hugh Johnson and Jancis Robinson describe the wines of Collioure as being more like Spanish wines in profile than French. The history of the Collioure region has been closely linked to the wines of Banyuls. For several centuries, grapes produced in this region was used to produce the fortified wine that gained an international reputation. It wasn't until 1971 that the region gained its own identity with an AOC established for production of non fortified red wines.

The Collioure wine region is located along the Mediterranean coast in the Roussillon district, extending from the coast up to the foothills of the Pyrenees which separates the area from the Spanish wine region of Catalonia across the border. Over the years, the quality of wines produced in the Collioure AOC has been steadily increasing. Wine experts, such as Andre Domine point to the 1982 encépagement change that permitted the use of Syrah and Mourvedre as a turning point. Modern winemaking techniques have also introduced temperature controlled fermentation as well as increased usage of oak barrels for the aging of wine. The most well made reds of Collioure are described as having polished (or "soft") tannins, a full bodied and deep dark color with spicy aroma and flavor notes. The roses of the region can be very aromatic and usually have a raspberry color. They are traditionally paired with the local seafood. The whites can have a golden color and be very full bodied. They are usually consumed within 3 years of harvest.