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Collioure AOC
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 from Grenache blanc and Grenache gris.〔P. Saunders ''Wine Label Language'' pg 55 Firefly Books 2004 ISBN 1-55297-720-X〕 The boundaries of the AOC are identical with the Banyuls AOC as many of the grapes grown in Collioure 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.〔J. Robinson (ed) ''"The Oxford Companion to Wine"'' Third Edition pg 188 Oxford University Press 2006 ISBN 0-19-860990-6〕
==History==
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.〔E. McCarthy & M. Ewing-Mulligan ''"French Wine for Dummies"'' pg 213-221 Wiley Publishing 2001 ISBN 0-7645-5354-2〕 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.〔K. MacNeil ''The Wine Bible'' pg 294-299 Workman Publishing 2001 ISBN 1-56305-434-5〕 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.〔H. Johnson & J. Robinson ''The World Atlas of Wine'' pg 142 Mitchell Beazley Publishing 2005 ISBN 1-84000-332-4〕
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 it own identity with an AOC established for production of non-fortified red wines.〔A. Domine (ed) ''Wine'' pg 329 Ullmann Publishing 2008 ISBN 978-3-8331-4611-4〕
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