Northern Rhône Valley Generally, the northern Rhône Valley is known for its production of high-quality, indeed prestigious wines. However, the growing conditions aren’t reputed for their simplicity. The carefully delineated crus are planted along the Rhône. So cultivation here has to be carried out by hand, or with the help of a winch, since it tends to be very difficult to work such steep ground. Some are even known as ‘hellish slopes’, a qualification that reveals much about the toil required to master them.
Syrah The only red grape variety grown in this part of the Rhône Valley, Syrah flourishes on the steep slopes of the northern region, from which it draws all of its sophistication. Once vinified, it delivers typical aromas of black fruits, pepper, and floral notes such as violet. The winemakers have a choice between different vinification and élevage containers. Whilst some prefer new oak, others opt for used barrels, or large casks that won’t confer woody or tannic aromas to the wine. Here, there is a method undertaken that is steadily decreasing in popularity: co-fermentation. The Syrah grapes are blended with white varieties like Viognier, Marsanne and/or Roussane, which allows the wine to level its colour and accentuate its aromatic intensity. This technique is used mainly in Côte-Rôtie, Hermitage (or Ermitage), and Crozes-Hermitage (or Croze-Ermitage). The proportion of white grapes used cannot surpass 20%. A hint to the chefs among you, the affirmed tannic structure of Syrah ensures great cellaring potential and lovely pairings with dishes of the same calibre. Thus, small game and meat that is red, roasted or in sauce, will do this wine justice.
Viognier In the northern Rhône Valley, white grape varieties are grown only in small quantities, but the renown of its white wines is far-reaching thanks to the Viognier variety that is garnering increasing attention from lovers of elegant wine. Generally, Viognier allows for the creation of well-structured and intensely perfumed wines. When they are young, these wines give off notes of yellow flowers, mango, and stone fruits like peach and apricot. After some ageing, which is often recommended, it is possible to perceive notes of musk, mild tobacco and gingerbread. Usually, these wines should be enjoyed in their youth, their level of acidity suitable for ageing being relatively low. And don’t be surprised at their high alcohol level: the berries only develop their characteristic aromas late on, once they’ve reached a high level of phenolic maturity. Furthermore, they require much care during their vinification in order to avoid the emergence of an oily sensation that can mask its emblematic scents. Equally, the increased rate of élevage in new oak requires permanent attention so that the container doesn’t destroy the organoleptic qualities of the wine. Perhaps you have already tried a sweet Viognier? These are made from grapes harvest late in the season.
Marsanne and Roussanne Recognisable at first glance for providing large, juicy bunches of grapes, unfortunately vulnerable to grey rot and strong winds like the Mistral, Marsanne is a white variety that is often blended with Roussanne. Together, these two varieties make beautiful, gastronomic wines in the Saint-Joseph appellation, or they can be combined with Syrah as explained above. Complementing each other well, Marsanne brings richness, body, little acidity and intense notes of yellow and white fruits, flowers, honey and liquorice; Roussanne offers much more acidity, is extraordinarily pure and delicate and carries particularly floral notes. If the wines produced don’t have the same intensity as Viognier, they do have good ageing potential and evolve towards notes of dried fruit and hazelnut. Marsanne and Roussanne also form the perfect blend for producing Hermitage vin de paille .
Northern Rhône Appellations Smaller and narrower than the southern Rhône Valley, the northern side comprises nine appellations. Of those that produce red wine, we count Cornas, Côte-Rôtie, Crozes-Hermitage (also spelt Crozes-Ermitage), Hermitage (or Ermitage) and Saint-Joseph. Others produce white wine such as Château-Grillet, Condrieu and Saint-Péray. The latter of these also makes a lively, sparkling wine with strong aromas.
Southern Rhône Valley Much vaster and more extensive than its northern counterpart, the southern Rhône valley produces a wide variety of wines, from very fine crus to large volumes of well-priced bottles. Let’s explore this complex region.
Grenache This is one of the most widely grown varieties for red wines in the region. It flourishes fully in this hot climate which allows it to ripen totally and to develop concentrated notes of red fruits and gentle spices. The winemakers have to keep a close eye on the maturity of the grapes so as to avoid eventual, unpleasant cooked and candied notes. In the same vein, its progress in the cellar is also surveyed carefully. Often the grapes are destemmed and trampled, and the winemakers prefer to macerate the grapes before fermentation in order to improve the extraction of colour and flavour before its alcohol content, reputed to be high, doesn’t rise too much with fermentation. Others decide to conserve a percentage of the grape bunches whole to underline the red fruit notes characteristic of this variety. In terms of fermentation, this usually takes place in in open containers made of concrete or stainless steel, or in oak casks, all of which preserve the freshness of the wine’s organoleptic qualities. In order to give the top-quality wines a certain amount of freshness, winemakers try not to intervene excessively in the process. Others carry out maceration after fermentation to soften the tannic structure. As for the élevage, large containers are usually used so that the wine doesn’t take on any unwanted woody notes. It is rare to find single variety Grenache wines. Since it is grown in very hot regions which accentuate its sweetness and its alcohol level, Grenache is regularly blended with varieties that are more heat-resistant like Mourvèdre and Carignan.
Syrah As fragile as it is, the Syrah variety draws more of its sophistication from the northern region. However, frequently blended with Grenache and Mourvèdre, it offers colour and tannic structure to wines. In the Rhône Valley, as in other temperate areas, winemakers opt for a style that is rather restrained by not harvesting the grapes too late so as to diminish the alcohol levels. To avoid excessive heaviness, the cap is only moderately manipulated and some whole bunches are added to ferment. These bring a certain freshness and a controlled acidity. The tannic structure, conferred by the thick skin of the grapes, is softened thanks to post-fermentation maceration, and élevage in 300-500 litre used barrels is preferred, whilst 225-litre casks (the size traditional to Burgundy) are gradually abandoned.
Mourvèdre Unlike Syrah, the Mourvèdre variety can no longer thrive in the north since it needs hot conditions to develop its colour, its tannins, and intense flavours of dark fruits, spices, game and meat. This is a variety used by the reputed Châteauneuf winemakers in order to give their wine extra complexity.
Cinsault If Cinsault is as helpful a variety as the others in blending, it brings not colour or tannic structure, but intense red fruit notes. This is why it’s often found blended with Grenache in the region’s fresh and fruity rosés.
White varieties Whilst less prestigious than the white wines of the northern Rhône, those from the south are no less complex, reputed for their rich texture, body and power. They are made from Viognier, Marsanne and Roussanne, already mentioned, and completed with Clairette, Grenache Blanc and Bourboulenc.
Grenache blanc Originally from Spain, it owes its name to its denomination ‘vin de garnache’ which means ‘vin de Grenade’. Much like its cousin, Grenache Noir, it grows in hot, dry regions with pebbly soil. Ripened to perfection, its large bunches of grapes are juicy and sugary, ideal for producing ample and generous wines, as well as natural sweet wines (VDN).
Clairette Clairette is one of the oldest grape varieties in the south of France and is grown on poor, chalk soils. Very vulnerable to the wind, it flourishes best in the warm south and has to pruned short. Once vinified, it has a certain freshness and reveals notes of fennel, apple, limewood and stone fruits. This grape variety has risen to fame because of the Clairette de Die, a sweet, sparkling wine blended with Muscat Petit Grains.
Bourboulenc Unlike the two varieties described above, Bourboulenc is neither particularly alcoholic nor aromatic. However, it does carry some lovely notes of exotic fruits and flowers. Since it ripens quite late (the harvests often take place in October), it has to be grown on the southern side of the Rhône and is one of thirteen varieties that can be used to make red Châteauneuf-du-Pape. Very useful in blends, it brings balance and very subtle aromas.
Southern Rhône Appellations In the Southern Rhône, there are four kinds of appellation. The first is the most significant in terms of surface area and volume, is the regional Côtes-du-Rhône appellation. Then there are the local appellations of Ventoux, Lubéron (or Côtes de Ventoux and Côtes du Luberon), Grignan-lès-Adhémar (formerly Coteaux du Tricastin), Côtes-du-Rhône Villages and Côtes du Vivarais. At the heart of this category, almost 100 areas have attained the particular quality needed for them to add their name to the Côtes-du-Rhône-Villages appellation (for example, Côtes-du-Rhône-Villages Cairanne). At the third stage of this classification, we find five eminent local appellations: Châteauneuf-du-Pape, Gigondas, Vacqueyras, Lirac and Tavel, the last of which only produces rosé. And this is a rosé that has grown in popularity in recent years. Finally, the southern Rhône produces sweet natural wines worth considering. You will find them under the names of Rasteau and Muscat-Beaumes-de-Venise.
Food and wine pairings for the Rhône region Red wine pairings It’s no secret, red wines from the Rhône Valley delight carnivores more than anyone else! Of course, their strong, tannic base, their relatively high alcohol level, and their aromatic power means that they go well with red meat. If you opt for a young wine, we advise that you serve your rare meat with fresh vegetables. A wine that is a bit more mature with primary notes (red and black fruits) and tertiary notes (cooked fruits, sweet spices, mushrooms) will be splendid with sauce dishes. And if your bottle is more than ten years old, it will be spectacular with flavourful game (deer, boar), mushrooms or roasted meat.
White wine pairings As explained above, white wines from the Southern Rhône are defined by their power, their low acidity and their intense aromas and flavours. As good when young as when vinified for ageing, they are best served with dishes of the same calibre. Choose among characterful, grilled dishes, or those that are served with sauce. Fresh water fish, crustaceans, white meat, risotto, and other Lyon specialities are sure to delight.
Rosé pairings A perfect alternative to light red wines or characterful whites, the Rhône Valley’s rosés (Tavel, Lirac and Côtes-du-Rhône) are sought-after for their delicate, elegant and generous profile, ideal to accompany hearty dishes. Grilled meat, Mediterranean gratins or meaty fish will do it justice, in the summer as much as in winter!
Natural sweet wine (VDN) pairings Perfect for taking a moment to unwind, these naturally sweet wines will find their place with sweet dishes, which will have the beneficial effect of diminishing the wine’s body, sugariness and strong fruity quality, whereas such dishes usually increase the sensation of bitterness, acidity and heat of a dry wine. The brave among you might want to try pairing these wines with sweet-salty dishes, or even lightly spiced ones.
