Rhône Wine Region

Rhône Wine Region

The Rhône wine region is located in southern France, and stretches 125 miles between Vienne in the north, to Avignon in the south. The Rhône is divided into two sub-regions, the Northern and Southern Rhône. The Northern Rhône produces red wines from the Syrah grape, and is often blended with the white wine grape Viognier. The Viognier produced in the Northern Rhône with one hundred percent Viognier will have intense aromas of honey, apricots and peaches. Syrah is the only grape that can be used to produce the red wines from the Northern region. Blending of Marsanne and Roussanne white grapes are also permitted. Marsanne produces wines that are rich and nutty with hints of spice and pear. Rousanne is characterized by their intense aromatics of herbal tea.

The Southern Rhône produces reds, whites and rose wines. The Southern Rhône’s most famous red wine is Chateauneuf-du-Pape (shah-too-NUHF due Pahp). Chateaunef-du-Pape is noted for its papal history. In 1308, Pope Clement V located the papacy in the city of Avignon, and the popes resided in Avignon instead of Rome. The wines of the area came to be known as “Vin du Pape”, and this term later became known as Chateauneuf-du-Pape. This wine is produced with a blend of up to 13 varieties of grapes - eight red and five whites. The finest reds from Chateauneuf-du-Pape are made from Grenache. You might also find wines made with Grenache, Syrah and Mourvedre labeld as GSM, which are the indicators of the above grapes outside of France. The mistral, a powerful wind that is prevalent in the southern part of the valley, can blow hard enough to strip the vines of their leaves and fruit. Most of the best vineyard sites plant wind breaks of cypress as a windbreak.

Now let’s get the fun part drinking wines from this region. The reds wines from the Rhône both the North and South regions are medium to full bodied. These reds will pair well with lamb, duck, beef stews, steaks and roasted meats. The whites of Viognier, Marsaane and Rousane will pair well with roasted chicken and or with cream sauce, pork, scallops, cheese, veal and lobster.
Until next time, cheers!