Rhône Valley wines

Rhône Valley Wines: The Essentials

The Rhône Valley is divided into two regions. In the north, from Vienne to Valence, steep granite and schist slopes are home to Syrah (Côte-Rôtie, Saint-Joseph, Crozes-Hermitage, Hermitage, Cornas) and Viognier (Condrieu). In the south, around Avignon, rounded river-stone terraces and a Mediterranean climate produce blends of Grenache, Syrah and Mourvèdre (Châteauneuf-du-Pape, Gigondas, Côtes du Rhône).

See also: Côte-Rôtie · Condrieu · Saint-Joseph · Crozes-Hermitage · Châteauneuf-du-Pape · Côtes du Rhône

What grape varieties are grown in the Rhône Valley?

In the north, Syrah is used for red wines, while Viognier, Marsanne and Roussanne are used for whites. In the south, Grenache is dominant, blended with Syrah, Mourvèdre, Cinsault and Carignan; Châteauneuf-du-Pape allows for up to thirteen grape varieties.

What is the difference between the northern and southern Rhône?

The northern Rhône mainly produces single-variety wines, Syrah or Viognier, on narrow, steep slopes. The much larger southern Rhône produces sunnier blended wines, dominated by Grenache.

What dishes should you serve with a Rhône wine?

A Syrah from the north pairs well with lamb, grilled meats, game and dishes with mild spices; a red from the south with daube, roast meats and aged cheeses; a Condrieu with fine fish, creamy poultry dishes and Asian cuisine.