Matchday Mayhem football game Kickstarter campaign

Round & About

Dan Doyle of Stokenchurch tells us about his great new board game Matchday Mayhem which is due to kick off soon, thanks to a Kickstarter campaign. Can you help him reach his goal and share the love?

Football has provided plenty of fun over the summer & another season has begun. But one football fan has also spent the summer honing his own fun strategy card game to enjoy off the pitch.

Matchday Mayhem is a three or four-player game starring a cast of cool characters from the mind of Dan Doyle, including elegant passmaster Egor Monchellet, clinical target man Mo Slider and cast-iron defender Donni Repsteel.

“I have a deep-routed necessity to have creative, personal projects going on to enrich my spare time,” says the Man United fan who grew up locally and went to Gillots school. “In the past, and still sometimes now, it’s been music production and DJing. But I wanted to explore a game that invoked my artistic side, even though I didn’t know I had one!

“I’ve always loved card and board games; as a child, Cluedo was my favourite and I became quite a good chess player. I have two little sisters and I often made up games for them which they enjoyed. As I grew up, the friends I surrounded myself with also enjoyed games – we’d often stay in and compete rather than go out, like true-blooded geeks! So I always knew I had the ability and just tapped into my passion for football to push it forward.”

Once Dan had picked football as the theme, he knew an original concept was vital to set Matchday Mayhem apart from the many tabletop football games on the market. “Traditional football is of course played on a rectangle pitch with two teams head-to-head. Down at Mayhem Meadows, we play on a square pitch with a goal on each side, all doing battle for the ball at once. You use attack and defend cards to play actions and the first player to an allotted number of goals wins. This is the game’s true USP: being able to play three or four-player matches. There are also 36 originally designed players all with unique strengths, weaknesses, style and star quality.”

Dan played homemade versions, with eight & four-sided dice, with friends. “I covered playing cards with stickers and wrote on them,” he adds. “This was a fun, creative part of the project, coming up with rules and solving problems of game mechanics. My friends might tell you I’d bend and change the rules to ensure my victories, although surely this is a perk of being a game creator! The most surprising thing for me was I found out that I could draw. I always thought it was something I wasn’t any good at, but it was important to me that the players were all designed by me, so I just started practising every day and I managed to come up with some brilliant characters that I’m really delighted with.”

Once he knew Matchday Mayhem had legs, Dan invested in a prototype and is looking for support on Kickstarter: see the Insta page for info. “Any venture of this nature is about taking pride in creating joyous experiences, so primarily, I want to share it with as many people as possible. But I hope it could be a success! Perhaps I could look into the possibility of creating a phone app version, but not getting too carried away with that idea just yet. I’m just hoping I can recoup what I’ve invested and then anything after that would be a bonus.

You can pre-order your Matchday Mayhem game which will be available on Kickstarter in the next couple of months. Follow the game’s progress on Instagram @matchdaymayhemgame where details of the Kickstarter link will be posted very soon!

New Godalming County Grammar School book

Round & About

Book tells history of school’s foundation in 1930 to its evolution into a sixth form college in 1978

The Old Godhelmian Association, the alumni group of Godalming County Grammar School, is delighted to announce the publication of Godalming Country Grammar School – The School on the Hill – a 274 page history from its foundation in 1930 to its evolution into a Sixth Form College in 1978.

Comedian, actor and writer, Ben Elton, a pupil at the school in the 70s, and Louis De Bernières, author of the best-selling novel, Captain Corelli’s Mandolin, have contributed to the book.

The book’s wide subject matter with history, anecdotes, photos and illustrations is of interest not only to past pupils of the School and present students of the College, but also to the general public. Fascinating personal stories and memories have been included and the chapters draw on information in newspapers, School magazines and documents in history archives and museums.

A chapter on the years of the Second World War details the journey of more than 400 pupils from Sir Walter St John’s Grammar School, Battersea – the Sinjuns – who were billeted in various places around Godalming and shared school facilities with GCGS and the Charterhouse School. Rod Weale has written a piece about the GCGS alumni who were killed in the Second World War.

The book (ISBN: 978-1-3999-4732-9) will be available from September 2023, price £20 plus postage and packing £5. The book is a complement to the website of the Old Godhelmian Association: The Old Godhelmian Association. The Biennial Reunion of the Old Godhelmian Association will take place on 14th October 2023 at Godalming College, Tuesley Lane, Godalming GU7 1RS from 11.00 to 4.00.

If you are interested in purchasing the book or attending the Reunion, please contact the OGA at [email protected].

Education Guide: Autumn 2023

Round & About

Another September beckons and we hope our education special will help you, whether you’re a parent to a SEN child, would like advice about bursaries, want to make maths fun or continue learning whatever your age 

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SEN support for parents

Worried about a child’s progress in school? Learning differences consultant, former head teacher & SEN editor Mary Mountstephen offers parents some tips on being proactive

There’s always that moment when, as a parent, those doubts in the back of your mind start to assert themselves more loudly. Or perhaps a well-meaning family member or friend might make comments that add to your anxiety levels.

These might include: “Why isn’t he doing as well as his brother?”, “She should have started talking by now, surely?”, “That’s just not right, he needs to stop having tantrums”. Sound familiar?

Each child is unique. They often develop faster in some areas than in others and comparison with their brothers, sisters, cousins or classmates can be unhelpful and unwelcome. Depending on the type of concern and the child’s age, there are organisations and professionals to support you, such as your GP, your child’s setting (early years/ primary etc). The following information is intended to provide you with some basic tips, plus information about other sources of support and advice which are cost-effective or free.

Types of SEN

There are four types of SEN: communication and interaction needs, cognition and learning difficulties, social, emotional and mental health difficulties and sensory and physical needs. Some children and young people may have SEN in more than one of these areas, but for most children with SEN, they will attend their local, mainstream school.

Don’t delay if you have concerns

There is a significant body of research that confirms the importance of early intervention when a child’s progress is causing concern. Looking back some years, school often operated a ‘wait and see’ protocol when being asked about delays in progress. Children with a dyslexic profile, for example, would possibly only be monitored until the age of seven, as it was a prevailing belief that they could not be identified before then, whereas current research indicates that this is possible from a much earlier age.

Be persistent but polite when communicating with the setting/ school

Parents and carers are not always confident in advocating for their child and in being able to communicate their concerns articulately. They may have had difficulties themselves at school, and this can translate into feeling nervous or hesitant in expressing their ‘gut feelings’, have known parents, on occasion, to become quite emotional or even aggressive if they feel they are not being listened to. So it’s a good idea to be prepared in advance.

Gather evidence using checklists

There are many checklists of child development, depending on where the concern(s) lie. If your child is in a school or early years setting, advice about this may be available. If not, carry on reading!

Check out national charities & organisations

A quick internet search will produce a long list of organisations and many of these can offer free support and resources. The difficulty here, as with self-diagnosis of symptoms, that you may become convinced your child has more complex needs than they might have. For that reason, it’s a good idea to communicate your concerns with the school at an early stage and be-guided by them.

Contact trusted sources

Finding trustworthy online support can be confusing for parents; the sheer volume of advice can be overwhelming and knowing who to trust can be daunting. For the last two years I’ve been working with SENDStation. I provide training about dyslexia and auditory processing difficulties. The company’s mission has always been to provide great quality learning that’s affordable and accessible. Their online courses are live and cost less than £15, including hand-out and certificate. The team cover 40 different sessions from dyslexia to toilet training. Visit SEND-Station. I’d also like to recommend a free newsletter from SEN magazine. You could also point both of these resources in the direction of the school! Please visit Mailing List Subscription – SEN Magazine to sign up.

Mary Mountstephen is a learning differences specialist with a background of working in a range of school settings, including roles as headteacher of two primary schools, and as an SEND specialist in the independent sector. She provides school training, individual assessments and online training. Find out more at Learning Differences| Mary Mountstephen and follow @M_Mountstephen on Twitter.

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Continue learning as an adult

Making maths count with Countdown star

Fees & finance

Emily Roux’s packed lunch recipes

Round & About

Chef Emily Roux and Lexus have rustled up some posh packed lunches to enjoy in the car or on your next road trip!

Typical packed lunch fare such as pasties, soggy sandwiches and packets of crisps, can be bland and unappetising, so Lexus has teamed up with renowned chef Emily Roux to create some gourmet recipes that are perfect to eat in the car. Emily’s carefully crafted, delicious creations are easy to prepare and perfect if your picnic has been rained off, or if you’re waiting for a ferry or Eurotunnel.

Emily has honed her culinary skills in some of Europe’s most acclaimed restaurants and today is the co-owner of Caractère restaurant in London’s Notting Hill. She has used her expertise to create simple recipes that can add an element of delicacy and luxury to your packed lunch.

Wasabi crab tartlets

Ingredients:
• 250g double cream
• 70g milk
• 5g wasabi powder or paste
• 4g salt
• Two egg yolks
• One whole egg

Other ingredients:
• 270g pack of ready-made filo pastry
• 20g melted butter (for brushing)
• 100g picked crab (white, brown, or mixed according to preference)
• Zest of one lemon
• Fresh chives, mint leaves, coriander, or other herbs to suit personal taste
• Salt, pepper, olive oil

Method:

1. Preheat oven to 165°C fan (325°F/gas mark 4).
2. Brush each layer of filo with melted butter, stacking at least four sheets on top of each other.
3. Press and cut to the dimensions of your tart moulds.
4. Bake each filo stack in the moulds, with pressure on top, for between seven and 10 minutes (or until crispy and golden). To create the weighted pressure, ideally use the same-sized mould inserted one into the other; alternatively, baking beans will do the trick.
5. Leave to cool and lower the oven temperature to 165°C fan (325°F/gas mark 4).
6. Meanwhile, use a handheld blender to blitz all the wasabi cream ingredients together. Pass the mixture through a sieve for a smooth finish.
7. Once the tartlets have completely cooled, pour in the cream mix, filling to halfway.
8. Bake in the oven for a further 15 minutes until the mixture has cooked through and solidified.
9. Leave to cool – the tartlets are designed to be eaten at room temperature.
10. Season the crab to your taste and add any chopped fresh herbs that take your fancy.
11. Top tartlets with seasoned crab.

For a vegetarian alternative, replace the crab with mushrooms or courgette shavings and fresh herbs.

Dark chocolate crinkle cookies

Temperature and timing are very important with this recipe, so it is best to have all the ingredients weighed out before you start.

Ingredients:
• 200g dark chocolate, finely chopped
• 125g unsalted butter, diced
• 150g caster sugar
• 100g light brown sugar
• Two eggs
• 130g plain flour
• 3 tbsp cocoa powder
• 1 tsp baking powder
• 1tsp sea salt (for sprinkling)

Method:

1. Line two baking trays with baking paper and preheat the oven to 175°C, fan oven (350°F/gas mark 4).
2. Place the butter and chocolate in a basin over a bain marie or a saucepan of gently boiling water, ensuring the bottom of the bowl doesn’t touch the water. Stir occasionally until the mixture is fully melted.
3. Remove the bowl from the heat and set aside. In the bowl of a stand mixer, whisk together the eggs and sugars on medium-high speed, for five minutes.
4. Once the eggs and sugar have been mixing for exactly five minutes, pour in the chocolate mixture and mix for a further minute or so to combine.
5. Meanwhile, mix together the dry ingredients, then add to the mixer bowl, mixing briefly until just combined.
6. Use an ice cream scoop to form the cookies. The batter will be a little on the wet side. Make sure to leave plenty to space between each cookie on the baking tray, as they will spread as they cook.
7. Sprinkle each cookie with a little flaked sea salt before placing into the oven and baking for 12 minutes. The cookies will come out of the oven with a wonderful, crinkled look and a slightly domed shape. They will collapse a little as they cool but this helps form that perfect fudgy centre.
8. Sprinkle on a little sea salt to taste and let the cookies cool for at least 20-30 minutes.

Continue learning as an adult

Round & About

Oxford University offers short and part-time courses for adult learners, in person and online

Start of further your learning journey at any time of life with Oxford University’s Department of Continuing Education. You’ll join a highly diverse and vibrant learning community embedded in a world-class university, formed of students of all ages, from all backgrounds and from all over the world.

Courses designed for you

Explore the curious, mysterious or perplexing! Whether you wish to learn for personal interest or professional development, have previous experience or are a complete beginner, we have a course for you.

“Explore the curious, mysterious or perplexing!”

Short courses include day schools, weekend events and weekly learning programmes and run in person or online, with some offered in both formats so you can choose how to join. Part-time undergraduate and postgraduate programmes are delivered in a range of formats including mostly or fully online, blending learning (a mix of online and in-person) or through regular in-person meetings.

Our courses are all designed for adult learners and are offered in subject areas including creative writing, literature, history, philosophy, technology, sustainability, economics, languages and more.

Learn from experts in their field

Learn, explore and debate with our highly skilled tutors and expert speakers, who all have a deep passion for their subject and a depth of knowledge in their field.

Many of our tutors and speakers are working professionals, providing real-time practical insight and case studies, others are world-renowned for their research and contribution to developing knowledge and improvements in a particular area.

photo (c) John Cairns

Celebrating 145 years of adult learning

This year, Oxford Continuing Education will celebrate its 145th anniversary. Since our inception in 1878, the Department has offered a unique route into an Oxford education for adult learners. What we share with the rest of the University is a commitment to excellence, to supporting every student to learn and grow, and to nurturing intellectual curiosity and self-confidence.

Making maths count with Countdown star

Round & About

Junaid Mubeen from Oxfordshire is a mathematician turned educator, who is also a series winner of Countdown, and expert advisor to non-profit children’s free online game Teach Your Monster Number Skills. He shares some tips to make numbers add up to fun

For adults and children alike, maths can sometimes be daunting. Yet when explored the right way, the subject can be fun and accessible for everyone.

The key is to embed strong foundations from a young age. The skills and confidence that we acquire as children can have a lasting, positive impact on our relationship with mathematics. A good command of numbers depends far less on rote learning the times tables and far more on exploring their patterns and structure. Numbers are all around us, and so too are opportunities to interact with them in a playful way.

Here are some quick, easy and playful tips on how to develop children’s core number skills such as arithmetic, estimation and comparison, without any of the dread. They’ll have so much fun they won’t even realise they are learning!

At the shops: Shops are a playground for numbers. Compare the cost of different brands of the same item: which is cheaper? Grab a bag of apples and a bag of carrots – which one feels the heaviest?

“Shops are a playground for numbers.”

At dinner time: From the prep, to the cooking, eating and clearing away, numbers are entwined into all aspects of mealtimes. Ask your child how long they think it will take to cook dinner. Or how much cutlery is needed. Or who can look forward to the most items of food on their plate.

On a day trip: Whether on foot, wheels or public transport, a trip out is an opportunity to search for numbers. Are there more cars or lorries? What numbers can you spot on the licence plates? How many people, roughly, are travelling on the train?

At the park: A playground is an oasis of numbers! Count how many steps it takes to climb up to the top of the play structure. Now make the climb – how close was the prediction? Are they tired as a result of underestimating or raring to go for more?

Tidy up time: For the ultimate win-win, get kids involved in the household chores. How many pairs of socks can they match from the clean washing pile? How many items can they pick up off the floor? Can they arrange the collected items in size order? How long does it take to put them all away?

Free digital games: There are many learning apps – try the free online game Teach Your Monster Number Skills for 3+ year olds. Set in a maths theme park, with friendly monsters roaming around, it has multiple activities that bring each number to life through puzzles and activities. There are eight mini maths games, each with 10 levels. The game is so effective at boosting kids’ confidence with numbers and at making maths fun. My daughter loves it!

Visit Teach Your Monster Number Skills.

Foodies Festival returns to Oxford

Round & About

The UK’s biggest touring celebrity food and music festival series returns to Oxford for a huge August Bank Holiday weekend from 26th – 28th August

Featuring a line-up of celebrity chefs and chart-topping music starts, including Sophie Ellis-Bextor, Scouting For Girls and Martin Kemp.

Known as Gastro-Glastonbury, Foodies Festival will take place at South Park across the August Bank Holiday weekend. The three-day event features live cooking demonstrations from TV chefs, stars of MasterChef and Great British Menu, plus top-rated Michelin-starred and award-winning chefs.

Star names appearing in the live cooking theatres include: MasterChef 2023 champion, Chariya Khattiyot, MasterChef: The Professionals champion, Alex Webb, MasterChef champion, Dhruv Baker, Great British Menu 2023 finalist, Avinash Shashidhara, MasterChef finalist, Madeeha Qureshi. Great British Menu and Michelin starred chef-patron, Paul Welburn, from the Swan Inn and Cygnet restaurant. Islip, stars of Channel 4’s Extreme Cake Makers and founders of Black Box Cake, Christine and Phil Jensen, Channel 4’s Sunday Brunch bread expert, Jack Sturgess, celebrity TV chef, Omar Allibhoy and TV chef, award-winning author and British Empire Medal awarded, Manju Malhi.

The musical feast is just as sumptuous with chart-topping diva, Sophie Ellis-Bextor, platinum-selling festival favourites Scouting For Girls, and Spandau Ballet and Eastenders icon Martin Kemp, delivering the ultimate 80’s DJ party.

Sophie Ellis-Bextor said: “It’s wonderful to be joining the Foodies Festival tour again. Warm summer weekends full of lovely food and music, and families having fun together – I can’t wait!”

Throughout the 3-day holiday weekend, visitors will enjoy a jam-packed schedule of TV cooking show champions and award-winning chefs in the interactive live theatres. In the Chefs Theatre, celebrities will create their signature dishes and share new tips and tricks, whilst in the Cake & Bake Theatre, star bakers whip up showstoppers and offer tempting sweet treats.

Visitors can browse the latest food trends in the Shopping Village, meet local producers in the Artisan Market and taste exotic and unusual new dishes in the Feasting Tent – which features a mouth-watering range of street food and delicacies from all four corners of the globe.

Other attractions include the League of Fire’s Oxford title belt chilli eating competition featuring the World champion, ‘Chilli Queen’, Shahina Waseem, fairground, children’s activities, and family-friendly areas.

Tickets on sale now. Day tickets from: Under 6 go free, £3 (child), and £19 (adult). Weekend tickets from £38 (3-day). Home – Foodies Festival.

Stellar set of A level results

Round & About

St Helen and St Katharine celebrates students’ success with this year’s A level results exceeding broadcast predictions

St Helen and St Katharine students have performed brilliantly in a range of subjects with 70.9% of all grades being A* or A.

Particularly impressive grades were gained in maths, history, geography, drama and politics, as well as the Extended Project Qualification (EPQ) which, once again, enjoyed stellar success – and continues to be recognised favourably by HE institutions.

Headmistress Rebecca Dougall said: “It has been a great morning of celebration and we are all so proud of the students who have done brilliantly in what have been their first public exams. We always say that there is no typical HelKat: our job is to support students to identify and develop their own strengths, so we are happily celebrating with students today who are off to study subjects as varied as Classics, Medicine, Politics and International Relations, Economics, Law, Music, Maths, Drama and Fashion Design Innovation. The universities they are joining are fortunate to be working with such a talented cohort of students.”

One such talent is Anna who is Oxford-bound to read History and Spanish with her 4 A*s and a letter from the exam board commending her as one of the highest-achieving English Literature students in the country, or Pippa who will be heading to the USA to take up a place at the University of California, Berkeley, her 3 A*s a fitting reward for her academic success and all the more impressive given her prowess in and commitment to rowing.

St Helen’s is encouraged to see its students bucking the national trend in their success in modern languages A levels and in choosing to study them at university. STEM remains very strong with students headed to Cambridge to read Natural Sciences and Veterinary Medicine. Medicine remains popular and successful with five students gaining places at medical school. One of those is Georgina who, with her 3 A*s, is heading to Queen’s University Belfast. Her parents, Adele and Graham said: “We are delighted that Georgina has achieved her dream of studying medicine and we are thankful to St Helen’s for the fantastic support in achieving this dream. Throughout her time here we have had an overarching confidence in the competence of the school and that all bases were always covered.”

Five students are embarking on Art Foundation. Edie, who achieved 4 A*s in Art, Biology, Psychology and in her EPQ, is heading to Kingston University. Her mum, Emma, reflected on her journey through St Helen’s: “From the moment Edie started in Year 5 she discovered that she loves so many things and was good at many things. This is what St Helen’s is brilliant at – nurturing each individual student to find her passions.”

Olivia has gained a place to study Music at University of Manchester. Her mum, Anne, said: “St Helen’s is a happy place. Both of my daughters have flourished here and enjoyed taking part in all the music, drama and sport opportunities. We have particularly enjoyed the extremely professional shows – the music and drama teachers put so much work in to these.”

St Helen and St Katharine has recently opened its brand new Sixth Form Centre, the brand new Sixth Form Centre, the Benedict Building, dedicated to providing students with the space and opportunity to grow their academic and extracurricular interests in readiness for their future. With nine new classrooms, a range of study spaces, a common room, a café and a flexible lectures/ performance hall, the building echoes the very best in higher education intuitions.

For information, go to the St Helen and St Katharine website (shsk.org.uk)

Just gaga for radio!

Round & About

Robbie James from Farnham is obsessed with cheese, wine, Scotland and golden retrievers, is a music, sport and comedy fanatic and will be writing a regular column for Round & About on pretty much anything that takes his fancy from the view of a young, self employed presenter

My first column. The first of anything is always scary isn’t it? The first word you type. The first slice you cut off Colin the Caterpillar. The first step you take into the sea after you’ve been told ‘it’s fine once you’re in’.

As you’ll know if you read my intro to R&A last month (if you didn’t, why didn’t you?) cricket is one of my true loves. The other is radio.

I love radio a silly amount. I loved it way before I knew I loved it & I think that’s the beauty of it. It fills any gap in your life that you’d like it to, without you asking it or even consciously knowing there’s a gap to fill. Radio gives me the same physical feelings as when someone holds a door open or gives you their unused parking ticket. ‘Ah, that’s nice isn’t it, the world isn’t all terrible’. You hear people sharing parts of their life, letting their guard down a bit, providing silly stories or dedicating a song to their pal. ‘Just nice things’ tend to happen on the radio.

I’ve barely done any task this summer without having some form of sports radio on. Test Match Special, Wimbledon, they’re just there as a constant. You hear the hum of a crowd on their day out. You hear a collective expressing their emotions in a world where we are horrendous at expressing any emotions when other people are around. But then it leaves the rest to your imagination. TV doesn’t do that.

Radio is also so live and raw that it allows us to remember that nothing really matters. Radio 1 can be live to six million people at any one time, and a phone line can disconnect mid call. They can play the same song twice. Unless you’re a *insert rude word*, when you hear or see something go wrong in front of lots of people, we generally just laugh or empathise don’t we? No one was nasty of Twitter when I meant to say I couldn’t ‘get my clock up’ whilst hosting Pompey Live last year and accidentally said something else. What can I say… radio allows you to open up.

Mistakes remind us that these people inside the radio are not unreachable. They make mistakes, and that makes them relatable no matter how many TikTok followers they have. And then we warm to them through that empathy. We feel like we may just know them, and we feel a bit less lonely when we get into the car and pop the radio on after a terrible day in the office.

I’m too thick to be a doctor or a therapist, and not to say these occupations quite compete on levels of necessity, but I really do see being on the radio as a chance to improve people’s days a bit. I miss having a regular radio show more anything – but I’m really confident still has a future on both a local and national level. Oh and AI can do one.

Robbie is a Presenter/Broadcaster/DJ/Idiot, now living in Farnham. I do the radio, the TV, and anything else people pay me to do that my moral compass says yes to.

French connection: Wines Of The Roussillon

Round & About

Round and About Magazine’s wine columnist Giles Luckett rediscovers the amazing wines of France’s Roussillon, and finds value and excellence in equal measure

The Roussillon Revolution

Wine surprises and buses, as the old saying goes. You wait six years for one to come along and then two turn up in two months. OK, I’m paraphrasing slightly, but six years after my revelatory tour of Australia and weeks after my eye-opening trip to Portugal, I discover my knowledge of the wines of the Roussillon is about as contemporary as my daughter’s 2012 Frozen calendar.

I was introduced to the wines of the Roussillon in the early 1990s. Bordeaux Direct (Laithwaites) were early importers of their red wines which were generally powerful, slightly rustic affairs with a distinct wild herb tang. They were big, bold, and brilliant value, but were about as serious as my daughter’s calendar – she needs to let it go!

A recent tasting showed me how much things have changed. While the brilliance and the value have remained, the styles of wine on offer have become as dazzlingly complex as the slopes on which they’re grown.

The Wines of The Roussillon

The Roussillon lies in the extreme southwest of France, next to the border with Spain. I could spend hours talking about the soil structures (mental note: YouTube channel on soil structures. Influencer fame and fortune here I come) but it’s mainly clay/limestone, schist and gravel. The climate is warm, but the altitude creates a number of microclimates. This combination means it can provide an ideal home to a wide range of high-quality grapes.

For the longest time, Roussillon was best known for its fortified wines, the vin doux naturel. Lusciously sweet, cherry and chocolate-flavoured reds such as Banyuls, and apricot and honey-toned whites like Muscat de Rivesaltes enjoyed a reputation as high as that of Port.

Great as these wines are, the market is limited, and as far back as the 1980s speculation was rife as to what Roussillon could do with table wines. And just like the revolution that’s swept the wines of the Douro Valley, years of experimentation with sites and varieties are now paying substantial dividends, as the following wines demonstrate.

The Top 10 Wines of The Roussillon

When I last looked at Roussillon’s wines, they were almost exclusively red. Today you can find great rosé and white wines too. Take the Bila-Haut Blanc (Laithwaites £11.99) for example. Bila-Haut is leading Rhône producer Chapoutier’s home in the Roussillon and their expertise shines through. The Bila-Haut Blanc is mainly composed of Rhône grapes Grenache Blanc, Roussanne, and Marsanne. Fragrant with floral notes and citrus on the nose, on the palate there’s grapefruit, and white peach, before the smoky, mineral-laden finish.

Another wine that offers freshness, with complexity is the Les Sorcières du Clos des Fées Blanc 2022 (Yapp Brothers £17.25). This contains some Vermentino, which adds a green apple and lime touch along with a pinch of salt. I had this with grilled sardines, but I can see it working wonderfully well with poultry or creamy risotto.

If you’re looking for a wine that’s zesty enough to refresh, but textured and complex enough to satisfy, then take a look at the Res Fortes Roussillon 2019 (Res Fortes £16). Bold winemaking – they press whole bunches and use Grenache Gris (which isn’t in the least bit grey, by the way) – and some bottle age makes for outstanding wines. Pears, melon, red apple, and greengage, come together with a yeasty, mineral finish to give a wine of precision and depth. Were this from the Rhône you’d be looking at £50+ a bottle.

Encountering great rosé producers. Yet again though I was struck not just by the quality but the value. Take the Domaine Lafage Cotes du Roussillon Miraflors Rose (All About Wine £13.75). The elegant line of the bottle is reflected in the wine inside. Joyously fresh, pure red berries lead the velvet-footed charge, followed by notes of green grapes, watermelon, and raw blackberries before a lovely rush of peaches comes in at the end.

At the other end of the rosé scale, we have the L’Effet Papillon (Highbury Vintners £14.50). This is made by the Rivesaltes co-operative, so right in the heart of fortified country, and they seem to be on a mission to make powerful wines. This is an intense wine whose pure and precise strawberry fruit conveys a feeling of power and concentration. Spicy, tangy, and well-balanced, this would be brilliant with smoked trout, lemon chicken, or roasted guineafowl.

And so to reds. I’ve mentioned Bila-Haut already, and I make no apology for recommending their red too. The Bila-Haut Rouge (The Surrey Wine Cellar £12.95) shows how Roussillon’s wines are distinct and not mere ‘me-too’ Rhône wannabes. While plump and juicy, there’s a light-touch feel to the dark fruit. It’s medium-bodied and has an easy-to-love character that’s often missing in Rhônes, and the finish – a lovely mix of plums, cherries, and spiced berries – adds a further lift. While this is great with red meats, I think it’s even better with tomato or cheesy pasta.

I have to say that my next choice did feel like a blast from the past. The Mas Becha ‘Classique’ Rouge (Great Wines Direct, £19.72) had a ‘garrigue’ (wild herbs to you and me) taste to it. This full-throttled Grenache is packed to the gunnels with cherries, prunes, chocolate, and herbs, but again there’s a lift of red berry acidity that stops it from becoming plodding and one-dimensional. This would be superb with lamb or falafel – anything that needs a little juiciness to bring it to life.

I’ve mentioned the value of the Roussillon several times in this piece, an attribute that’s embodied in the Côtes du Roussillon Héritage Rouge, Château de Corneilla 2020 (The Wine Society £9.95). For under a tenner, you get a magnificently big, plush, old-school red that delivers the goods by the lorry load. Syrah-based, this is inky, spicy, and loaded with lip-staining blackberry, damson, and cherry fruit with interest added by a seasoning of black pepper and mint. Serve this one with your favourite strong cheeses.

Collioure has always been a great source of affordable, high-quality wines. Cooled by Mediterranean sea breezes and with a high percentage of schist – medium-grained metamorphic rock showing pronounced schistosity as my YouTube subscribers will know. This allows for the production of elegant, yet well-structured wines that are capable of ageing well. The Les Clos de Paulilles Collioure Rouge 2021 (Majestic £14.99) is a fine example of this. A spicy, blackcurrant-tined wine with plenty of black cherry, strawberry jam, and plum notes, it’s a lot of wine for the wine money and will partner red meats and full-flavoured cheeses.

I’ll finish with a flourish with the Mas de Montagnes Roussillon Villages (Waitrose £12.49). This typifies the newer style of fresher, refined Roussillon wines. A marriage of Syrah and Grenache, it offers black cherry, blueberry, and mulberry fruit overlain with touches of mint and almond, while the finish offers peppercorns and raspberries that add a savoury touch.

The Roussillon Reinvention

The Roussillon is another example of a region that’s successfully reinventing itself. Worldwide there’s demand for lighter, more food-friendly wines, and regions like the Roussillon are well-placed to take advantage of this. If you’re looking for wines that offer excellence, excitement, and value, then I recommend you look to the Roussillon and taste tomorrow’s superstars today.

Next time out, I’ll do a deep dive into the wonderful wines from Yalumba.

Cheers,
Giles