Northern Rhône

Northern Rhône is the cooler, narrower section of the Rhône Valley wine region in southeastern France, extending from around Vienne to Valence. Vineyards often occupy steep slopes above the river, with granite, schist and other varied soils. The region is internationally known for Syrah reds and aromatic white wines made from Viognier, Marsanne and Roussanne.

Principal appellations

• Côte-Rôtie: aromatic, structured Syrah, sometimes co-fermented with Viognier.
• Condrieu: rich, aromatic white wine made from Viognier.
• Saint-Joseph: red Syrah and white wines based on Marsanne and Roussanne.
• Hermitage: long-lived Syrah reds and textured white wines.
• Crozes-Hermitage: a broader appellation producing red and white wines around the Hermitage hill.
• Cornas: powerful, structured red wines made exclusively from Syrah.
• Saint-Péray: still and sparkling white wines from Marsanne and Roussanne.

Principal grape varieties

Syrah is the only red grape permitted in the northern Rhône appellations. Viognier is used for Condrieu and may be co-fermented with Syrah in Côte-Rôtie. Marsanne and Roussanne are important white varieties, producing wines with texture, body and aromatic complexity.

Wine styles and food pairing

Northern Rhône Syrah often shows black pepper, dark fruit, violet, olive and savoury notes. It pairs well with lamb, beef, game, duck and mushrooms. Condrieu and other northern Rhône whites can accompany shellfish, richer fish, poultry and cream-based sauces.

Example: serve Saint-Joseph Syrah with grilled lamb, Condrieu with lobster or roast poultry, and Cornas with braised beef.

Chef’s note: northern Rhône is not a single appellation. The wines differ substantially in grape variety, body, tannin and ageing potential from one area to another.