Rhône Valley is a major wine region in southeastern France, following the Rhône River from the area south of Lyon toward Avignon and the Mediterranean. It is commonly divided into the Northern Rhône and Southern Rhône, which have different climates, grape varieties and wine styles. The region produces red, white and rosé wines, as well as some sweet and fortified styles.
The Northern Rhône is narrower and generally cooler, with steep river slopes and granite or schist soils. Syrah is the only red grape permitted in its principal red appellations, while Viognier, Marsanne and Roussanne are important white grapes. The Southern Rhône has a warmer Mediterranean climate and produces many Grenache-led blends, often with Syrah, Mourvèdre and other varieties.
Northern Rhône appellations include Côte-Rôtie, Condrieu, Saint-Joseph, Hermitage, Crozes-Hermitage, Cornas and Saint-Péray. Southern Rhône appellations include Châteauneuf-du-Pape, Gigondas, Vacqueyras, Tavel, Lirac and Côtes du Rhône Villages. Each has its own production rules and permitted varieties.
Rhône reds range from peppery, structured northern Syrah to generous, herbal southern blends. Northern Rhône whites can be rich and aromatic, while southern whites often show ripe fruit and texture. Pair Syrah with beef, lamb and game; Grenache blends with grilled meats, sausages and Provençal dishes; and Rhône whites with seafood and poultry.
Example: serve Crozes-Hermitage with roast duck, Châteauneuf-du-Pape with lamb, and Condrieu with lobster or creamy poultry.
Chef’s note: identify north or south, appellation and grape blend before choosing a Rhône wine for the menu. The region covers a wide range of styles.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
