Rhône wine comes from the Rhône Valley in southern France. The region is split into two sub-regions, the Northern and Southern Rhône, which produce reds, whites, and rosés. The wines generally have an alcohol content of 13%.
How it is made
The Rhône wine region has over 6,000 vineyard properties. Some owners vinify their own wine, while others sell their grapes to cooperatives or 51 négociants. These merchants blend, bottle, and export the wine on an industrial scale.
The northern sub-region has a continental climate influenced by the Mistral wind. Syrah is the only red grape variety allowed in this area, sometimes blended with up to 20% white wine grapes. White wines here are made from Marsanne, Roussanne, and Viognier.
The southern sub-region has a Mediterranean climate. Red wines are often blends of Grenache, Syrah, Mourvèdre, Carignan, and Cinsaut. White wines use grapes like Ugni blanc, Roussanne, Bourboulenc, and Clairette.
Types and styles
The most famous red wine from the southern Rhône is Châteauneuf-du-Pape, which can contain up to 19 varieties of grapes. Other well-known appellations include Gigondas, Tavel, and Côte-Rôtie. Tavel is a rosé made only in the Tavel AOC.
The Côtes du Rhône AOC designation is the most common. It is used for wines that do not qualify for a higher-priced appellation. This AOC covers both the northern and southern sub-regions. Some vineyards from surrounding villages are labeled Côtes-du-Rhône Villages AOC.
History
Vines were first cultivated in the region around 600 BC. The origins of the Syrah grape were once debated, with some theories linking it to Persia or Sicily. However, DNA research confirmed that Syrah originated in the Rhône Valley.
Interest in Rhône wine reappeared in the 13th century when the Popes moved to Avignon. The wines were traded so widely that the Duke of Burgundy banned the import of non-Burgundian wines. In 1737, King Louis XV decreed that casks destined for resale should be branded with the letters C.D.R.