Wines of the Rhone Valley. Northern Rhone - a wine-growing valley in France The most prestigious appellation of the southern Rhone
Throughout the two hundred-kilometer course of the Rhone River from Vienne to Avignon, generous vineyards are spread on 75,000 hectares of land. 12 thousand growers from 26 appellations produce about 3.3 million hl of wine per year. Of these, 92% are red wines, 6% are whites and 2% are rosés.
Depending on the soil and climatic conditions, the Rhone Valley region is divided into two large regions - northern and southern. It cannot be said that they compete with each other. It is better to notice that they complement each other, bringing their valuable originality to the general characteristics of wines under the speaking name "Cote du Rhone".
Northern Rhone
Clinging with a vine to sheer cliffs,
Viognier is growing, fragrant and bright ...
And there is no better setting for a treasure,
than the warm sun and gentle wind...
The vineyards of the Northern Rhone (from Vienne to Valence), located in terraces on granite cliffs and steep hillsides, are extremely difficult to grow vines. However, this is where the best regional wines come from. Local grapes are a real treasure, rare and precious.
Among the grape varieties from which white wine is produced, Viognier, Marsanne and Roussanne occupies a significant place. Red wines are made mainly from the Syrah variety. These wines are traditionally admired for their quality. It is they who have the ability to long-term storage without losing their properties, but on the contrary, acquiring a new taste and charm. The insinuating smoky tone of young Syrah with a touch of resin and woody notes in five to ten years is transformed into a bright sweetness of raspberry and blackberry, captivating with a sharp smack of black currant. The taste of the white wines of the Northern Rhone pleases with the beauty and exotic refinement of apricot and spring flowers, shimmering with fragrant aromas of ripe autumn fruits.
Classification in Northern Rhone is carried out by simply geographic fixing of wine regions around one appellation. The quality standard here is very high, and fame is fairly evenly distributed between the blended wines of the leading merchants and the wines of private wineries. Both those and others strive for excellence, passing down family winemaking secrets from generation to generation.
Crozes-Hermitage (Crozes Hermitage). The literal translation is around the Hermitage. This appellation is in the shadow of the famous neighbour. P1010716.JPG Hermitage Crouse Syrah, with its smoky nutty notes, tries to compete with Hermitage wines, but loses to them in richness and fleshiness. White wines also lose to the Hermitage in terms of complexity and intensity, but they are full of freshness and drink well. Top producers: Belle, M. Chapoutier, Domaine Gilles Robin, Charles Thomas, Stephane Cornu Chateau de Curson, Delas, Fayolle…
Cote-Rotie (Cat Rotie) is the second world-famous appellation of Northern Rhone after the Hermitage. It got its name (literal translation - fried slope) because of its location on a sunny rocky escarpment. Cote Roti is a relatively small vineyard (about 100 hectares), producing an expensive aromatic red wine, in which the harshness of Syrah is softened by the sweetness of Viognier. Top producers: Domaine Yves Cuilleron, Guigal, Domaine Michel and Stephane Ogier, Jean-Michel Gerin, Jasmin, Gilles Barge, Pierre Barge, Burgaud, Champet, Clusel-Roch, Gentaz-Dervieux…
Chateau-Grillet (Chateau Grillet) the smallest appellation (less than 4 hectares) specializing in white wines. But those who breathed in the aroma of the blooming garden of the local fruit wine Chateau Grille at least once can never forget it. Produced by Chateau Grillet wine from the Viognier grape variety has the finest aristocratic aroma. It is rightfully considered the best among the famous French white wines.
Condrieu (Condrieu)- Appellation, spread over 40 hectares along the bend of the Rhone, also produces only white wines. The taste and aroma of Condrieu wines fascinates, the amazing soft aroma of sweet fruit pulp is combined with the sharpness and acidity inherent in all dry wines. It produces rare precious white wines from the Viognier variety (Condrieu and Cliateau-Grillet). Among the best producers are Cuilleron, Guigal, Vernay, Domaine Michel and Stephane Ogier, Mulder, Perret, Jean Pinchon, Niero Pinchon. The high price of Condrieu wines is offset by the feeling of bliss that this wine can give.
St-Joseph (Saint-Joseph) is an appellation that produces a delicious red wine, softer and lighter than the wines of the Hermitage appellation. For white exotic wines of the Saint-Joseph region, Marsanne and Roussanne varieties are used. Top producers: M. Chapoutier, Domaine Coursodon, Chore, Courbis, Desmeure, Florentin, Gaillard, Gonon, Gripa…
Cornas (Kornas) produces only red wines from the Syrah variety, approaching Hermitage wines in taste, although the wines of the Kornas appellation lack a fresh fruity note. Top producers: Balthazar, de Barjac, Clape, Lionnet, Robert Michel, Verset and Alain Voge.
St-Peray (Saint Perey) always famous for sparkling white wine. The white wines of this Marsan and Roussanne appellation are calm and fairly simple. Their neutrality can perfectly emphasize the taste of an excellent dish. They do not have a bright character and do not impose their taste. Top producers: Clape, Fauterie, Grippat, Juge, Thiers and Alain Voge.
Clairette de Die (Clerette de Die) high quality sparkling muscat wine. Top producers: Achard-Vincent, Raspail and the Die Cooperative.
Chatillon-en-Diois (Chatillon en Diois) calm wine from the valley. Red wines are made from Gamay with the addition of Syrah and Pinot Noir, while white wines are made from Aligote and Chardonnay. Best Producer: Cooperative Die.
South Rhone
The vineyards of the South Rhone (from Bollen to Avignon) produce 95% of all the wines of the Rhone Valley. This is a real wine-growing reserve of France.
Southern red wines (as described by Oz Clark, the famous wine writer) are not very suitable for romantic contemplation, they are drunk in large sips with meat and peasant hearty meals. The white wines of the South Rhone are fresh, modern enough, and go well with any style. Prices for wines of the Southern Rhone are lower than in the North, although the dry Chateauneuf-du-Pape and the sweet Muscats Beaumes-de Venise have a worldwide reputation and a price commensurate with fame.
The right bank of the Southern Rhone differs from the left bank in terms of soil composition. On the right-bank lime-sandy soils interspersed with fine gravel, noble red varieties of Grenache, Syrah, Mourvedre, Senso and white grape varieties such as Muscat, Viognier, as well as rare white Rusan, Pikpoul, Bourbulian, Clairette are grown. Red local wines have a characteristic dusty aftertaste against the backdrop of a sweet juicy taste.
The left-bank part to the north of Avignon stretches on sandy and alluvial buds covered with a many-meter layer of large pebbles. Pebbles accumulate heat during the day and release it at night. As a result, the wine is rich in alcohol. This area became famous thanks to the vineyard Chateauneuf-du-Pape (Chateauneuf du Pape).
Chateauneuf-du-Pape (Chateauneuf du Pape) is considered the most prestigious of the Mediterranean names of French legendary wines. It is located in the center of the Côte du Rhone, on a 120-meter elevation. This appellation can be called a symbol of the authenticity of wine and a standard of scrupulous observance of technology. In 1923, at the initiative of Baron Le Roy de Boisomarier, the first association was created to defend the name. Until today, the quality criteria developed in those years remain invariably harsh. Châteauneuf du Pape is allowed to use 13 grape varieties. Respect for tradition and control at all stages of wine production guarantees the highest quality. For this special wine, a special bottle with a raised image of the papal coat of arms is even used.
These red wines are spicy and raspberry with deep color and spicy aromas, strong, perfectly balanced, and have the rare quality of aging gracefully without losing value. The white Chateauneuf di Pape, which makes up 5% of the appellation harvest, has a subtle, unique bouquet. Best producers: Bonneau, Bosquet des Papes, Vignobles Brunier, Chante-Cigale, M. Chapoutier, Clos du Mont-Olivet, Clos des Papes, Font du Loup, Font de Michelle, Fortia, Grand Tinel, Marcoux, Mont-Redon, Nalys , La Nerthe, Pegau , Quiot, Rayas, Sabon, St-Andre and Vignobles Brunier.
Gigondas (Gigondas) tries to approach the standard of Chateauneuf-du-Pape, but Gigondas appellation wines are heavier and meatier. In them, fruity shades are often drowned out by the taste of squeezed grape skins. Red Gigondas, also available in rosé, is also highly valued by true wine lovers. Best producers: Guigal, Montmirail, Les Paliiferes, St-Gayan, Raspail-Ay.
Lirac (Lirak) often underestimated. This area southwest of Chateauneuf produces excellent fruity reds and rosés that are fresh and reasonably priced. The best producers are Aquaria, Fermade, Maby and La Mordoree.
Tavel (Tavel)— it is always rosé wine, rather expensive, but very tasty. Tavel unexpectedly stuns with his strong action, making sure that he is appreciated at his true worth. Rosé Tavel has long been rightfully considered the first rosé wine in France. Top producers: Aqueria, Forcadiere and Trinquevedel.
Cotes du Rhone-Villages- always red, quite earthy, slightly dusty, with a wonderful bright raspberry tone. It glorifies this region all over the world. Top producers: Alary, Brusset, Grangeneuve, Rabasse-Charavin, Richaud, Trignon, Perrin et Fils, Chateau Gigognan.
Cotes du Rhone (Cote du Rhone) the main appellation producing red fresh fruit wines, relatively inexpensive, reminiscent of Beaujolais. It is the size of this appellation, located in the south, that makes it equal to all the wines of the Rhone Valley. Here, on 44 thousand hectares, 2.2 million hl of wine are produced per year. All 163 communes of Côte du Rhone, belonging to six departments, are trying to produce good quality wine from a dozen grape varieties.
Of the red varieties, Grenache prevails here, giving the wine oiliness and strength. Senso, used in the production of rosé wines, gives the wine an elegant fruity bouquet. Syrah makes itself felt with peppery notes. Côte du Rhone wines are strong and strong, many of them are traditionally offered to guests of the Roland-Garros tennis tournaments and the Cannes Film Festival. More and more vineyards in this area are moving into the more prestigious category of Côte du Rhone Village, and 4 appellations produce wine under their own name: Tricastin, Ventoux, Luberon and Vivaret. Among the best producers: Cantheride, M. Chapoutier, Fonsalette, Chateau de Beaucastel, Grand Moulas, Guigal, Lionnet, Pelaquie, Charles Thomas, Perrin et Fils.
Rasteau (Rasto) famous for natural sweet wines. A decent red dry is produced here along with fortified reds and whites, which have already gone out of fashion, but still find their admirers. The best producers of the Rasteau appellation are Soumade and the Rasteau cooperative.
Beaumes-de-Venise (Bom de Venise)- this is primarily Muscat (Muscat). Soft berry reds and fortified aromatic whites are delightful, balanced and rich in many fresh nuances. The best producers of Musca de Baume de Venise are: Coyeux, Durban, Jaboulet.
Cotes du Vivarais (Cote du Vivarais) is an area in the west of the Rhone whose light red wines are made from Grenache, Cinsault and Carignan.
Coteaux du Tricastin (Coteaux du Tricastin) according to its natural qualities, it is considered a poor, parched land. Nevertheless, she will give birth to a good inexpensive wine, solid and simple. Top producers: Grangeneuve, Tour d'Blyssas and Vieux Micocouliel.
Cotes du Ventoux spreads across the wide southern slopes to the east of the Rhone. Local wines are very similar to Beaujolais Nouveau. They are light and fruity with distinct strawberry tones. Top producers: Anges, Jaboulet and Pascal.
Cotes du Luberon (Cote du Luberon) produces light red, fresh fruity rosé and white wines with hints of apple. The best producers of the Côte du Luberon appellation are Canorgue, Isolette Val Joanis and Vieille Ferme.
The classification of local wines is similar to that of Northern Rhône: there is no Grand Cru system or any other that distinguishes the best wines within the appellation. Most of the wines are produced under the comprehensive label Cotes du Rhone.
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The Rhone Valley - Vallée du Rhone - is a vast region in the south of France, stretching along both banks of the Rhone River, which originates in the Alps and flows into the Mediterranean Sea.
The Rhone Valley in numbers:
- 6 departments
- The total area of vineyards is 71,014 hectares (the second region in France after Bordeaux in terms of the number of wines produced)
- 7,400 ha have organic and/or biodynamic certificates
- 27 appellations (AOC), 2 of them producing naturally sweet wines (Rasto, Muscat de Baum de Venise)
- 27 permitted grape varieties
- 400 million bottles sold in 2012-13 in 159 countries
- Produced in 2013: 79% red wines, 15% rosés, 6% whites
A bit of history
Winemaking in the Rhone Valley presumably began in the 4th-3rd centuries BC. thanks to the ancient Greeks. In the first centuries of our era, local wines were already known in Rome. The Romans built the city of Vienne and created huge vineyards around it, doing a lot of work to create terraces and walls supporting these terraces on steep slopes. The fall of the Roman Empire severely damaged winemaking in the region. the invasion of the barbarians, as elsewhere in Europe, led to the death of the vineyards. The revival of winemaking occurred only in the Middle Ages. In the northern part of the valley, the Carthusian and Cistercian religious orders played an important role in the development of viticulture. In the south, a strong impetus to its development was given first by the activities of the Templars (XII century), then by the move of the papal court to Avignon in 1309. It was not for nothing that the highest church dignitaries were known as great lovers of wine: on their orders, vineyards were planted throughout the district, in particular, in Châteauneuf-du-Pape, where the popes owned a large estate and a fortress.
But when the products of the Rhone winemakers began to gain popularity, this caused discontent among their northern neighbors. In the XIV-XVI centuries, the Burgundians imposed a ban on the transportation of Rhone wines through their territory, declaring them "unacceptably bad." A protracted crisis has set in in the region. When the blockade ended, the wines of the Rhone were able to partially recapture the lost ground. Their success is evidenced by the facts of numerous fakes. In order to put an end to this fraud, in 1737. a royal decree was issued ordering the abbreviation C.D.R. to be burned on barrels of Rhone wines. (Côte du Rhone). But a long stay in the shade could not but affect the state of winemaking.
Until quite recently, the wines of the Rhone Valley were completely unknown, completely overshadowed by the great wines of Bordeaux and Burgundy, which the Rhone lagged far behind. The first signs of a qualitative rise appeared only in the 1920s. XX century, stable progress began in the second half of the 60s, but a real breakthrough occurred only at the turn of the 80-90s of the XX century. And today the wines of this region take pride of place among the best wine-growing regions.
The Rhone Valley is subdivided into two distinct regions, North and South. In fact, each of these parts represents two different wine-growing regions, since the nature of the soils, the terrain and the climatic conditions in them are completely different.
The Northern Rhone is a narrow strip of vineyards along both banks of the river. It has a semi-continental climate, which means relatively cold winters, warm springs and moderately hot summers. Precipitation is average. For the underlying layer, the predominance of crushed granite is typical. The top layer is limestone, silica, shales, sandstones. What is most striking in the local landscape is the steepness of the slopes on which the vineyards are located, the angle of inclination on some hills is 60 °. Northern Rhone produces only about 5% of all wines of the Rhone Valley. In Southern Rhone - 95%.
The Southern Rhone differs significantly both in climate and in the character of the wines produced. The climate of South Rhone is close to Mediterranean. It is very hot here, sometimes dry. The drought is often replaced by heavy rains. Periodically (120-160 days a year) the mistral blows - dry and cold North wind, the speed of which reaches 90 km / h. The subsoil is dominated by clay, sand, limestone, marl. In many places the ground is completely covered with pebbles. The stones provide good drainage, heat up during the night and retain heat for a long time at night. The terrain is more flat than in the Northern Rhone. Due to the heat, the grapes gain a significant amount of sugar, so the wines produced here are typically high in alcohol content. Unlike Northern Rhone, almost all Southern Rhone wines are produced by assembling (mixing several varieties)
Main grape varieties
Red
Syrah. There are several versions of its origin: from Persia (Shiraz), from where it was supposedly brought by the ancient Greeks, from Syracuse in Sicily with the help of the Romans, and autochthonous (i.e., the Rhone Valley is its homeland).
From Syrah wines are very rich in color, aromatic, quite alcoholic, tannic, but not very acidic, capable of aging for a long time. These wines are characterized by aromas of black berries - blackberries, blueberries, currants), dark chocolate, sweet spicy notes (licorice, cloves), with age - leather, truffles, pepper and even earth and animal notes.
Grenache. The homeland of the Grenache grape is most likely Spain, where it is known as Garnacha.
Wines with high alcohol levels and low acidity. Rarely have a rich color, but are usually characterized by fullness. They are characterized by the aroma of red berries (strawberries, raspberries) with hints of spices (white pepper, licorice, cloves). With age, nuances of caramel and leather are added to the spicy notes. Due to the thin skin of the berries, Grenache is well suited for the production of rosé wines.
Mourvedre. This variety produces very powerful, full-bodied, tannic wines. In young wines - aromas of black berries, pepper with notes of bay leaf and southern herbs, with age, rather complex aromas of leather, truffles, dark berry confiture, spices appear.
Senso (Sinsault). It gives wines not very intense color, bright fruit aromas, soft tannins and low acidity. Ideal for the production of rosé wines.
White
Marsan. Gives wines good structure and density, medium acidity. Aromas of flowers and nuts, which are especially pronounced as the wine ages.
Rusan. The wines are very fine and elegant, refined, very fragrant (floral notes). Blended with Marsanne, it produces very complex, rich, long-lived wines.
Viognier. Viognier produces complex, full-bodied, “fatty” wines with very bright aromas of apricot, dried apricots, peaches, mangoes, nuts (hazelnuts and almonds), flowers (acacia, iris, violet), spices.
It should be noted that in the Rhone Valley there is no division, unlike Bordeaux and Burgundy, wines and vineyards into the Grand and Premier Cru categories. This is not due to the absence of great terroirs, but to the reluctance of local winemakers to introduce any hierarchical classifications. Although some wine critics informally use the term grand cru to refer to the most outstanding terroirs.
All appellations of the Rhone Valley, depending on the quality of the wines produced, can be divided into several levels:
The regional appellation Côtes du Rhône (Cote du Rhone) is the largest regional appellation in France (after Bordeaux). Most of the wines are produced in South Rhone. The basis for most of these wines is Grenache (at least 40%), Syrah and Mourvèdre. The French themselves call this blend abbreviated as GSM (Grenache, Syrah, Mourvedre). For whites, mainly White Grenache, Clairette, Marsanne, Roussanne, Bourboulenc and Viognier are used. Among the producers there are merchant companies, and cooperatives, and wine estates. Most wines are not designed for long aging, they are so-called "everyday" wines and are intended to be consumed with simple food. But you can also find very good samples - mainly among red wines.
The next level is sub-regional - Côtes du Rhône Villages (Côte du Rhone Village), where wines are produced (mostly red), distinguished, in particular, by their ability to age longer (up to 8 years). The maximum yield is limited to 35 hl/ha, in some cases 42 hl/ha. Some communes that are part of the "Cote-du-Rhone-Village" may add their own name to this name (there may be 18 such communes in total):
“Valreas” (Valreas), “Vensobres” (Vinsobres), “Visan” (Visan), “Keranne” (Cairanne), “Loden” (Laudun), “Rochegude” (Rochegude), “Roex” (Roaix), “ Rousset-les-Vignes, Sablet, Seguret, Saint-Gervais, Saint-Maurice-sur-Aigues (Saint -Maurice-sur-Eygues), Saint-Pantaleon-les-Vignes, Chusclan, Puymeras, Massif d'Yusho 'Uchaux), “Bagnoles-sur-Ceze”, “Plan de Dieu” (Plan de Dieu).
next most high level- the so-called cru (crus) - vineyards, the wines from which are vividly conveyed individual characteristics terroir (they make up only 20% of all products, there are only 18 of them - 8 in the Northern Rhone and 10 in the South.
Northern Rhone
Côte Rôtie (Cat-Roti), literally translated "fried slope". Area 276 hectares.
One of the best red wine appellations. The central and best part of this vineyard consists of two parts: Côte Brune (Côte Brune), where soils are dark with a predominance of clay, and Côte Blonde (Côte Blond) with lighter light limestone soils with a high content of sand. Wines with Côte Blond are lighter, maturing faster than Côte Brun wines. If the wine comes from only one of these two sites, then the producer can indicate this on the label.
Excellent red wines are produced here. Syrah is the main variety, but traditional winemakers still add a little viognier to balance out the rich spicy notes. The proportion of Syrah in the blend must be at least 80%. The result is wines with completely magical and unexpected aromas: raspberries, drunken cherries, violets, resin and smoke, spices, truffles, black pepper and even black olives. In general, the wines are characterized as powerful, but at the same time feminine and elegant. These wines can be consumed young, but are best drunk after six to eight years of aging. And for the best specimens, the potential for the development of wine in a bottle can reach several decades.
Chateau-Grillet (Chateau Grillet). The area of this vineyard is only 3.5 hectares. It produces white dry wines from Viognier. Despite the fact that this vineyard is located next to the more famous Condrieu, the wines from Château-Grillet differ markedly from it. Unique terroir on the steep southern slope and long aging (about a year and a half) in oak barrels allow you to get a more complex and long-lived wine. It can live 8-20 years.
Condrieu (Condrieu). The vineyard area today is 168 hectares. It is the northernmost region in the Rhone Valley where white wines are produced. The only variety allowed is Viognier, which produces dry white wines and quite a bit of naturally sweet wines (from late-harvest grapes). The wines are soft, round, fatty, and despite the low acidity, fresh and very aromatic (peach, apricot, apricot kernels, honey, cream, hawthorn, lime blossom). These wines are sensitive to oxidation, so they are best drunk young, averaging two to four years.
Saint-Joseph (Saint-Joseph). 1200 ha. It is best known for its Syrah wines. The wines are both powerful and refined with spicy-pepper notes, with aromas of raspberries, violets and black currants. On average, they live up to five years. White wines are also produced here - about 10% - from Marsan and Rusan. In general, it should be noted that the wines of this appellation are good value for money.
Hermitage, or - less often - Ermitage (Hermitage). 136 ha
The high hill and storied history have created an almost mythical reputation for this "Grand Cru" of Northern Rhône. The Hermitage is one of the best and most prestigious wine regions in the world. Red and white hermitages from leading producers are ranked among the world's greatest wines. All 136 hectares of this area are facing south.
This area got its name in memory of the knight Gaspar Sterimber, who in 1224 participated in a crusade, but tired of constant battles, he decided to become a hermit (in French - ermite). The former crusader settled on the banks of the Rhone, built a chapel there and took up winemaking. According to legend, it was he who found the vines of this ancient grape variety of Persian origin (the original name is Shiraz) near Jerusalem and brought it to France. After the death of de Sterimberg, other hermits lived in these places. The skete stood near the road that connected Lyon with the Mediterranean coast, and many travelers stopped here to pray and taste the wine of the hermits, whose fame was constantly growing. This is how the name "Hermitage" (literally "hermit's dwelling") appeared, which became so famous that already in the 17th century it was known in England and at the court of Russian tsars. Locals say that Hermitage wines were delivered to Great Britain via Bordeaux under the rather unusual name of Bordeaux-Hermitage. And today the chapel still stands on the top of a majestic hill, which seems to guard the passage to the valley.
The classic mature wine from this region is distinguished by excellent structure, power, great complexity, high tannin content, density, fat content and at the same time harmony, refinement and a very rich bouquet, which is characterized by aromas of ripe berries, spices (especially black pepper and Provence herbs) , truffles, leather, graphite, precious woods and balsamic resins. Produced from the Syrah variety, the addition of 15% Rusan and Marsan is allowed. Hermitages of good vintages and from leading producers mature for a long time - from 7 to 25 years. Wine experts sometimes define red wine from the Hermitage as a "male" wine.
In the first half of the 19th century, some Bordeaux merchants even bought red wines from the Hermitage to “strengthen” their wines.
The region also produces white wines from the Rusan and Marsan varieties. White hermitages are characterized as complex, well-balanced, fatty, with toffee, fresh hay, almond, hazelnut, apricot tones. The aging potential of these wines is 20-25 years. Some specimens are capable of reaching 40 years of age.
Crozes-Hermitage (Crozes-Hermitage)
The largest appellation in the northern part of the Rhone Valley, Crozes-Hermitage or Crozes-Ermitage (1514 hectares) has always existed, as it were, in the shadow of its famous neighbor. It surrounds Hermitage Hill from all sides.
However, the lands of individual vineyards of the Croze-Hermitage are sometimes quite different from each other, which ensures a certain variety of wines of this appellation. Nevertheless, often in the wines of the Croze-Hermitage one can find similarities with the products of the Hermitage, since they are made from the same grape varieties: red from Syr with the addition of no more than 15% Marsanne and Roussanne, white - only from Marsanne and Roussanne. However, the grapes here are grown on more fertile soils, so the wines are somewhat lighter and simpler. Red wines do not need long aging, although they can be stored for 3-10 years. Syrah gives them strength, a characteristic aroma of spices and red berries, as well as softness and grace.
Compared to Hermitage, white wines lose in complexity and intensity of aroma, where floral tones predominate, but they are very fresh and drink well. Their aging potential is 1-4 years.
Cornas (Kornas) (131 ha) is the last of the Northern Rhone appellations where red wine is made. It also makes a dark, full-bodied Syrah wine that connoisseurs can only drink after a few years of aging in the bottle.
Concerning correct pronunciation, then those who are at least a little familiar with French, they know that usually “S” at the end of words is not pronounced (Chablis - Chablis, Bougros - Bouguereau, Clos - Clos), which is what the inhabitants of northern and central France do, but in the southern regions of France, s is usually pronounced, so Gigondas, Cornas themselves the French pronounce it like “Gigondas”, “Kornas”, which we will do too.
Saint-Péray (Saint-Péray) (73 hectares) - dry white wines are produced here from Rousanne and Marsan varieties. A relatively cool microclimate contributes to an increase in acidity in the grapes, so white sparkling wines are made here from the same varieties under the Saint-Péray Mousseux appellation (Saint-Péray Mousseux) using the traditional (champagne) method. But their production volumes are very small.
Southern Rhone:
If in the Northern Rhone the king of red wines is the Syrah variety, then in the Southern Rhone the main variety is Black Grenache (Grenache Noire), and Syrah is used as an auxiliary variety in blends. This region is very hot, in such a climate Syrah does not give such outstanding results as in Northern Rhone.
Other important varieties include Mourvèdre, capable of producing fine and long-lived wines.
There is something Mediterranean in the wines of the South Rhone - they seem to be filled with the sun. Many red wines are characterized by the smell of garrigue. In the southern provinces of France, the so-called wastelands, steppes, overgrown with aromatic herbs and shrubs. In tasting descriptions, comparing the aroma of wine with garrigues implies the presence in the wine of clearly perceptible smells of anise, laurel, thyme, lavender, Provence herbs, as well as dry hot earth and stones. Vegetable-floral and spicy aromas are characteristic of many white wines of the south.
Châteauneuf-du-Pape (Châteauneuf-du-Pape) is the most famous appellation of the Southern Rhone with an area of 3,161 hectares. This wine-producing region owes its name (literally - "New Castle of the Pope") to an important historical event: the transfer of the Holy See from Rome to Avignon. From 1309 to 1377 the papal capital was in this small city near the mouth of the Rhone. Then in Avignon a palace for the pontiffs was built, and in the northern outskirts of the city - a country residence (château).
Unlike the well-preserved palace, the castle was badly damaged during World War II.
Local producers are allowed to use a special bottle with a relief image of the papal coat of arms.
If in other appellations of France one, two or maximum four varieties of grapes are grown, then in Châteauneuf-du-Pape up to 13 varieties are traditionally cultivated (Grenache, Mourvedre, Syrah, Senso, Terre Noir, Vacarese, Muscardin, Picpoul, Counoise - red, Clairette , Bourboulenc, Grenache Blanc, Rusan, Picardin - white), with completely different characteristics. But the main variety is Grenache, which is complemented by Syrah, Mourvèdre and Cinsault.
Most of the wines are characterized as "spicy" and "warm", which is typical for Rhone varieties. But many producers produce lighter and fruitier wines, in which there is almost no spiciness.
But still, the classic red Châteauneuf is a strong, warm wine in which power and grace are in harmony. These wines are usually full-bodied, with a rich structure. The bouquet of this wine is one of the richest and most original in the world: aromas of red and black berries, garrig (aromatic herbs, flowering southern shrubs, especially anise, thyme and lavender), tobacco, leather, spices, minerals. Empirematic (roasted peanuts, smoke) and sometimes animal and iodine tones are often found. And the longer the wine ages, the more aromas of tobacco, leather and exotic spices are noticeable in it. The maturation of the best wines lasts from 6 to 12 years, the aging potential is up to 20-25 years.
However, it should be noted that the quality and style of wines vary greatly depending on the producer. There are quite a few relatively simple and light samples, mainly from the so-called merchants who buy grapes or wine material and bottle it under their own brand in hundreds of thousands of liters a year.
And stylistic differences are associated primarily with the diversity and heterogeneity of soils, as well as the fact that winemakers can use all 13 permitted varieties, as well as just one single one - Grenache. Most winemakers still prefer an assemblage with a base of Grenache with the addition of Syrah, Mourvedre and Cinsault. In addition, there is a different approach to aging: both small barrels with a volume of two hundred and a few liters are used, as well as large fudras.
White Châteauneuf-du-Pape is produced in very small quantities - about 6%. It is created mainly on the basis of Roussanne (with the addition of Clairette). These wines are fragrant with tropical fruits. Life span - up to 5-8 years.
Gigondas (Gigondas). The area of wine production from this region is located north of Châteauneuf-du-Pape. On an area of 1216 hectares, grape varieties Syrah, Mourvedre, Cinsault, Grenache are cultivated. Black Grenache should occupy no more than 80% of plantings in the vineyards of one producer, and Syrah and Mourvèdre at least 15%. All varieties used for the wines of the Côtes du Rhône regional appellation are also allowed, with the planting area of Carignan not exceeding 10%. And although Gigondas resembles the neighboring Châteauneuf-du-Pan, yet it is slightly inferior to it in richness and harmony. Nevertheless, these wines can also be called excellent, combining power with elegance. Bouquet: garrig, plum, fruit pits, licorice, black pepper. In general, quite subtle and complex wines.
Vacqeyras (Vakeras). 1400 ha. Mostly red wines, with some rosés and whites. The main grape varieties are the same Grenache, Syrah, Mourvèdre, auxiliary varieties are those used for the wines of the Côtes du Rhône regional appellation, with the exception of Carignan. White varieties - Grenache Blanc, Clairette, Bourboulenc, Marsan, Rousanne, Viognier. Wines in their organoleptic properties are in many ways similar to wines from Gigondas.
Wines from the best producers of Vaqueras and Gigondas require bottle aging - even after 5-6 years they must be decanted or left to mature for a couple more years.
Tavel (Tavel). The best French rosé wine Tavel is made from nine varieties of grapes cultivated on an area of 900 hectares, but the basis for most of the wines is Grenache. Wine is produced either by simultaneous pressing of red and white berries or by assembling (mixing) must from different varieties before or after fermentation. Tavel is best consumed young when it has a strong fruity flavor. However, it is believed that wine from the Tavel region can be stored somewhat longer than other rosé wines from other regions of France. The bouquet is complex: red berries, sweet stone fruits, spices, wines are quite dense, rounded, velvety - "oily", as experts say - and at the same time elegant, with a delicate aroma. As it ages, tones of candied fruit and roasted almonds begin to appear. This wine is also interesting because it goes well with a variety of dishes.
This wine is one of the best rose wines in France. He was loved by Balzac, Louis IX, Pope Clement V and many others. "The sun in a jug" - this is how the famous French poet Pierre Ronsard spoke about the rose wine Tavel.
Lirac (Lirak). Next door is a 780 hectare vineyard producing red, white and rosé wines similar to those of Gigondas.
Muscat de Beaumes de Venise (Muscat de Beaumes de Venise). The Baum de Venise vineyard produces one of the finest French sweet wines. The wine has an exceptional aroma and a magnificent golden color thanks to Muscat grapes. In the production of wine, fermentation is artificially interrupted by the addition of alcohol. It turns out quite sweet vin doux naturel (ven du naturel) - a naturally sweet wine with a minimum sugar content of 110 g per liter and alcohol from 15-18%. To preserve freshness, fortified muscats are aged for a short time and usually in neutral containers, much less often in oak barrels. They are characterized by bright aromas of white flowers (linden, jasmine, verbena), spices, honey, apricots, apricot jam, dried apricots, melons, citrus fruits, tropical fruits, eucalyptus, rosewood, musk, mint.
Rasteau (Rasto). The method of wine production is the same as in Baum de Venise - by adding grape spirit to the must, resulting in a sweet wine with a wonderful aroma. Rasteau vineyard produces wine exclusively from Grenache grapes (in its three varieties - Black, Gray, White). Exposure should be completed no earlier than September 1 of the post-harvest year.
Wine from Black Grenache has aromas of prunes and spices, with age the so-called rancio aroma develops - as in wines such as sherry and Madeira. This is a wine that can develop for 10 years or more, showing complex aromas of dried fruits, tobacco, coffee and chocolate notes.
The Rhone Valley also produces original white sparkling wines under the appellation Clairette de Die (Clerette de Die) and Crément de Die (Crément de Die) according to the traditional (champagne) method. And in Clairette de Die they sometimes also use the so-called "grandfather" method (métode ancestrale), which is considered the most ancient method of producing sparkling wines. Its essence is as follows: when during fermentation the alcohol content in the wort reaches a few percent, it is bottled (unlike champagne without the addition of liqueur), and due to the still high sugar content, fermentation continues in a sealed bottle. To get rid of sediment, several methods are practiced: a) pouring into another bottle through a filter, b) disgorgement, c) pouring into a large container, filtering and bottling. The addition of dosed (expeditionary) liquor is prohibited.
There are also several outlying regions that are administratively part of the Rhone Valley, although some of them are too far from the valley: Côteaux du Tricastin (Cote du Tricastin), Côtes du Ventoux (Côte du Ventoux), Côtes du Vivarais (Côte du Vivaret), Côtes du Luberon (Cote du Luberon), Costières de Nîmes (Costières de Nimes). Most of these wines are somewhat lighter than the powerful, muscular wines from Côtes du Rhône. And the Costières de Nîmes region is located on the border of the two regions of the Rhone Valley and the Languedoc and has more in common with the Languedoc.
Based on http://www.vins-rhone.com and Yuri Zybtsev's book Wines of France
Wine is alcoholic drink having a complex chemical composition. It is an unstable physical and chemical system. The organoleptic qualities and chemical composition of wine largely depend on the climatic and soil conditions of the area where the grapes grew, as well as on the method of its processing. Great importance to obtain quality wines, it has a choice of grape varieties that would be ideally suited to a given area, given soil.
Since winemaking appeared, a huge number of grape varieties have been tested and bred. To date, more than 4,000 varieties of wine grapes are known. Of these, a dozen have become international. These are the main white and red varieties of Bordeaux and Burgundy, the German Riesling, the Alsatian Gewürztraminer and the progenitor of many Muscat varieties.
Tens of thousands of people each year worked at the harvest, picking bunches by hand, and only in the 1960s, in the state of New York, the first mechanical machines appeared to facilitate the work. Mechanical harvesting has become widespread in large vineyards, although some regions produce high quality wines, especially where the steep slopes continue to handpick the grapes.
The first step in winemaking is to add a small amount of sulfur dioxide (SO2) to crushed grapes or must. So far, nothing has been able to replace the time-tested antiseptic that protects the must and wine from oxidation.
Briefly describe the process of wine production, it happens as follows: good grapes are selected, crushed, and the natural yeast in the grape skins converts the sugar in the grape juice into alcohol.
These truisms of winemaking have been known for hundreds of years. Great wines appear where nature has shown its maximum favor.
Today, every aspect of grape growing and winemaking is controlled to a degree never before dreamed of. The scientific basis of winemaking is used both in regions with traditional winemaking and in small farms. On the other hand, as Professor Emile Peynot from the University of Bordeaux said: "The ultimate goal of modern oenology is the complete rejection of human intervention in the winemaking process."
In its own way color scheme All wines are divided into white, red and rosé. With age, white wines become intense tones instead of straw-yellow color, becoming golden-amber. Red wines and rosés, on the other hand, tend to fade with age. Garnet and ruby colors are converted to brick and brownish.
- dry wine (up to 4g/l.)
- semi-dry wine (4-12g/l.)
- dessert wine (12-45g/l.)
- liqueur wine (from 45g/l.).
Tartaric acid, which is a vital ingredient in wine, the secret to its balance and bouquet, has the unfortunate property of forming crystals when reacted with either potassium (large sugar-like crystals) or calcium (small, white, powdery crystals). Previously, wine was aged for several years in cold cellars, and these crystals formed deposits on the walls of barrels known as "tartar". Crystals have no taste, are completely natural and harmless.
Consumer interest in wine as a subject of discussion and as a drink is growing every year. The rise of this interest began in the UK and quickly spread throughout the world. Today, in many countries, a lot of magazines and Internet sites about wine are published, wine tastings and meetings with winemakers are regularly held, wine tourism is developing rapidly.
If you want to buy wine at a level higher than a jug, try to do it consciously. You can buy wine for an enamel mug, but there are wines for Baccarat crystal, and it's pointless to pretend they're the same thing. When a wine has an exact place of origin, as opposed to nameless ones, it reflects specific soil, climate, culture and traditions. Find new taste sensations and think about them.
The regional wine of this region will be called Côte du Rhone, it can be made in any corner of this area, it can be both white and red.
The Rhone River is very long, starts in the Swiss Alps and flows almost vertically, then flows into the Mediterranean Sea. It is one of the longest rivers in Europe, with a length of more than 800 km. The wine-growing regions cover the last 200 km of its course, where the course is very wide and has a peculiar terroir.
The vineyards here are among the oldest. It is generally said that the vineyards in the south are the oldest, since it was here that the Romans first invaded the territory of Gaul (a region in Western Europe, on the territory of modern Italy, France, Belgium, western Switzerland, also including part of the territory of Holland and the western part of Germany - left bank of the river Rhine).
Accordingly, already by 125 BC, Roman settlements (military bases) occupied the entire territory of the modern province of the Rhone Valley. With the beginning of our era, when the Roman Empire began to shrink, it was the Rhone Valley, the bed of the Rhone, that became the border between the free Galician settlements and the remnants of the Roman Empire. The left bank was Roman, and the right - Galician. All the best vineyards were based on the left bank.
In the Rhone Valley, the ancient method of tying the vine still prevails. Tapestry is used very rarely. Constant rains, very strong western winds - mistrals, and because of these winds, the wind can simply tear out the trellis. Sometimes the bunches just lie on the ground. The soil here is quite dry, so there is no threat of fungus, mold. When the vines are young, they are tied to a V-shaped raspyalochka (lyre molding), as soon as the trunk becomes stiff, this letter V is removed and antique molding is obtained.
The total area of the Rhone Valley exceeds 80,000 hectares. In the era of the Roman Empire, vineyards were divided into left and right banks, today the division is different: Northern Rhone and Southern Rhone, and the intermediate area of Di (Dua).
Northern Rhone
Northern Rhone is characterized by a continental climate, there is less moisture, but more sun. If not for the cold western winds, then this would be a fertile land for the vine. Mineral soils of a very complex composition. But due to the cool summers, thanks to the mistrals, the grapes ripen slowly and evenly, so here the wines are mostly monosepage. In the north it is not customary to interfere different varieties grapes among themselves.
The main red variety is Syrah,
the king of Northern Rhône wines or the only grape variety allowed in the red wines of Northern Rhône.
Syrah is one of the five most remarkable, most famous red varieties in the world, it has several clones. The main two clones: Gros Syrah, Petit Syrah.
Gros is a clone with large berries, Petit - with small ones. Gros Syrah is more common in France, but Petit Syrah gives an order of magnitude better, more concentrated, more powerful wine. According to statistics: 95% Gros Syrah, 5% Petit Syrah (total syrah grown in France).
Syrah has a fairly thick skin (especially the Petit variety), for this reason the wine has good acidity, close to that of Cabernet Sauvignon, but the tannin reserve is less than that of Cabernet, it has a higher ability for good sugar accumulation, so Syrah in hot climates can give very alcoholic wines .
Due to alcohol, acidity and sufficient tannin reserves, Syrah has good aging potential, tolerates barrel well, has a dark ruby color at a young age and turns red very slowly.
Varietal flavors: the main aroma, for which it is immediately recognized, is black pepper, also blackberries, red currants, especially if the berries grew in a cool climate, they give red currant aromas more than blackberries. Wines from Syrah easily show smoke, smoke, if there is a little bit of minerality in the soil. If Sira roams at enough high temperature, then a burning rubber aroma is formed (for example, wines from Australia, especially the Barossa Valley). You can also note tobacco shades, aromas of gariga (these are heather wastelands, where lavender, rosemary, and various spices have been growing for centuries).
Origin: Gros Sira is considered an older clone, it came from the Mondeuse variety. Mondeuse is a variety that is found not only in the south of France, but also in northern Italy. In Friuli Venezia Giulia it is called Refosco del Peduncolo. A very old resistant variety, but not as fragrant, not as tannic, not as bright as Gro Syr.
Petit Cyr has many versions. The most common version was about the crusaders who brought this grape variety from the crusade to the city of Jerusalem. On the way to Jerusalem there is a small Persian city of Shiraz, where the Crusaders rested. It is believed that they brought it from Shiraz. But unfortunately in our time, about 20 years ago, geneticists refuted this version, genetically proving that Petit Syrah is just a mutation of Gro Syrah.
White varieties:
Viognier
Has a silver color in the first year of life, almost like mineral water. This grape variety can grow where other varieties cannot, it has a very short growing season, it blooms later than other varieties, and ripens earlier, before the autumn cold. And because of this short ripening period, it does not have time to gain color and sufficient sugar. And Viognier from the Northern Rhone is a pale, low-alcohol, very delicate wine, almost devoid of potential, it should be drunk at a very young age. The best live on the strength of 3-4 years.
Varietal aromas: first of all, apricots, aromas of flowering hawthorn, peach, whipped cream and, with age, Viognier gives a hint of grated nutmeg.
Two other white varieties violate the monoseparation formula:
Marsan and Russan. For the vast majority of white wines, they are used only together. They complement each other, they have a common ancestor, this can be seen from the shape of the bunch, from the berries, but Marsan has a good aroma palette, fragrant, lush, but very light, empty in taste, does not gain either sugar or glycerin, but with Roussan everything on the contrary, very little aromatics, but dense, thick, oily with good alcohol, so the addition of these two varieties in a ratio of 50 to 50 results in a perfect balance. Local winemakers call them one two-headed variety.
Varietal aromas: Marsan is characterized by almond dominant, ranging from bitter forest almonds to marzipan dough, almond blossoms, ocacia blossoms, drog and other honey plants. And Russan has only the pulp of white fruits.
Appellations
The northernmost zone AOC Roti the Cat (AOC Cote Rotie).
Area 220 ha. The vineyard was highly valued in the Roman Empire, the slopes of the hills here are so steep that the Romans called these slopes dizzying. The terraces on which grapes grow were built more than 2000 years ago. All work in this vineyard is done by hand. Only red wine is made here and the variety that reigns is Gros Syrah, but in hot, dry years it is allowed to add up to 15% Viognier to Syrah so that the wine does not turn out too sharp, burning and tannic. The soil is dominated by shale. Slate gives a smoky note, which is why Cot Roti wines are always smoky. The most famous vineyards of Cote Roti are Cote Brune and Cote Blond, well, or Brunette Hill and Blonde Hill.
There is a legend that a certain lord de Mogiron had two daughters, one blonde and the second brunette, when he gave them in marriage, he gave the land as a dowry to his daughters. But despite this, the wines are different. According to legend, they say that the blonde was a very windy person who spent all her capital in her youth, and the brunette turned out to be smarter, more serious, and the dawn of her beauty and well-being fell already in her mature years. Therefore, the wines took on the character of the seigneur's daughters. Côte Blond wines are recommended to be consumed young, when their aroma is most pronounced, and Côte Brun wines, on the contrary, they gain fullness and subtlety of taste only after aging. Well, another reason is that Côte Brune is better lit, wines are really darker, more alcoholic, more temperamental, and Côte Blond in the southwest is subject to strong mistral effects, for which it is more ventilated and colder, the aroma is gentler than alcohol slightly less. Characteristic aromas: aromas of smoke, violets, blackberries, cornelian cherry, spices, over time add notes of hazelnuts, almonds.
AOC Condrieu (AOC Condrieu)
The area is only 20 hectares. Here, unlike Cot Roti, they make only white wine and only from Viognier. If you look at the map, the Rhone turns sharply to the south here, it turns out the vineyards are oriented to the north, here Syrah does not ripen, but Viognier always ripens. The soil is the same as in Kot Roti, the same steep, narrow terraces. Here, the yield is fantastically low, no more than 20 hl per hectare. I would like to say, poor winemakers, not only is all the work done by hand, but also a low yield. The wine must be at least fantastic, of good quality, in order for the winemaker to somehow make money. The condrieu style is quite complex, this is a wine for connoisseurs. Characteristic aromas: spicy, honey tones. Potential 3-4 years maximum. The wine goes well with Mediterranean fish.
AOC Chateau Grillet
This amazing appellation, it includes only one farm. The castle itself is an appellation. It is not the only one of its kind in France. Burgundy has the AOC Romanee-Conti, La Tache, and the Loire Valley has Clos de la Coulee de Serrant.
The slope here has an anomalous steepness, more than 45 degrees. This unique terroir was formed hundreds of thousands of years ago due to the fall of an unknown celestial body, once it was a hill, either an asteroid or a comet fell and cut off half of the hill.
Such geological layers were exposed, to which grapes cannot be reached anywhere else. This soil is over a hundred million years old. And Viognier, which is the only one growing here, is considered the best Viognier in the world. Viognier wines are usually consumed young, but here they are aged for up to two years in barriques. Chateau Grillet in aroma has notes of apricot, truffles and honey, and in taste - apricot, orange and tangerine. The wine is very aromatic and refined. The volume is 10-13 thousand bottles per year, depending on the crop. The potential of Chateau Griller reaches up to 5 years, in some years it exceeds.
Left Coast
Literally translated from French, "Hermitage" means "a place where a hermit lives." In our Winter Palace, the Hermitage was originally called the wing where Catherine retired, the place where she rested. And then this word migrated to the whole structure.There is a chapel on the hill of the Hermitage, which has an amazing history, it began in 1224, when a civil war broke out in the south of France. The Roman Catholic Church began to fight the Albigensian heresy. The French queen Blanca of Castile sent all her troops to suppress the Albigensian heresy. Albigensians or Cathars (children of the devil - as the Catholic Roman Church called it) is a religious sect, one might say the first hippies, tired of torturing themselves with work, they said "God is love" and left the monasteries for the south of France, then completely uninhabited south of France. There they began to live in communes, without money. Naturally, they did not pay any taxes to churchmen. For the first two centuries, Rome looked discouragingly, but did not take drastic measures. But when the Albigensians flooded the Languedoc and began to build cities, then the patience of Rome ran out and they were declared the children of the devil on earth and moved all the troops against them. The wars were fierce, about a million people died (counting on both sides).
And in general, in fact, this split between the north (Paris) and the south (Languedoc) was present for a very long time in the life of France. So in 1224, one of the most prominent marshals of France, Henri Gaspard Sterinberg, who led more than one crusade, was the only one of the military leaders who refused to go on a crusade, he refused to raise his sword against his compatriots. The queen was kind to him. She allowed him to retire. In the Middle Ages, retirement for the military was possible only through the adoption of monasticism. He became a monk. He was granted a separate chapel, standing on top
Holm, where he settled. The local peasants called this hill the Hermitage, the place where the hermit lives. According to legend, it was Sterinberg who brought an amazing vine from the Persian town of Shiraz, which produced such wonderful wine that all the local peasants came to confess to him twice a day. He uprooted the steep slope overgrown with shrubs, common to the Northern Rhone, and planted a vine on it, laying the foundation for a new vineyard.
And accordingly, after his death, the monks who inherited the hill, they expanded the Hermitage and called it Croze-Hermitage (around the Hermitage). The area of the Croze-Hermitage is almost 10 times larger than the Hermatage 1235 hectares.
Hermitage and Croze Hermitage wines are made from Petit Syrah or Shiraz grapes (in France, only Hermitage and Croze Hermitage are made from Petit Syrah, the rest of Syrah is Gros Syrah). The fact is that in Australia there is practically no Gro Syrah, there is such a warm, favorable climate that all Syrah, which is represented in Austria, is Petit Syrah. The Australians called it the Hermitage. And of course, the French really do not like it when some outsiders use the great French names (for example: Champagne, Chablis, Cognac) and forbade naming the Hermitage, then the Australians began to say Shiraz, by virtue of the same Persian legend. Then at some time Syrah and Shiraz were used as synonyms. In 2010, this was put an end to, and now, according to international law, Shiraz is only Petit Syrah, and Gro Syrah is just Syrah.
In fact, there is also a white Hermitage. It is made on a very small area, less than 20 hectares. Alpine pebbles, quartz, marble are stuck here. The snow-white soil reflects a lot of sunlight and produces a very honeyed and fragrant wine. They make a white Hermitage from a mixture of Marsan and Roussanne. The young white Hermitage is fragrant with marzipans, almonds, but when it is at the peak of maturity, a note of green coffee appears in it, very rare for white wines and very much appreciated. In addition, Marsan and Roussan are allowed to be added to Syrah, again if the year was very hot, as in Kot Roti, but here you can add up to 20%, and not 15% as in Kot Roti.
But the red Croze-Hermitage is absolutely impossible to dilute. Only 100% Syrah. It is located on a plain and the wine itself is light, if you dilute the wine, you get a whole compote.
White Croze-Hermitage, it is also made from Marsanne and Roussanne, the potential is minimal, 3-4 years.
AOC Saint-Joseph (AOC Saint-Joseph)(back to right bank)
The area is almost 1000 hectares (almost 989)
White, red and rosé wines, but for the last decade has specialized in reds. The soil is a mixture of granites and slates. Red wines are very warm in aromatics, soft, southern. They are also called by the French - Malvé wine. Mallow is a very tall southern flower with large pink, red flowers. The red mallow is said to have the sweetest petal fragrance. For this reason, wines from St. Joseph are considered feminine.
White wines are made from Marsanne and Roussanne. They are quite simple, they have a lot of alcohol, honey aroma and various herbs.
AOC Karnas (AOC Cornas)
Small appellation, 100 ha. The complete opposite of Saint Joseph. The soil is pure granite, but covered with a thick layer of clay. Because of this, the wines are very harsh, very hard to drink at a young age, but they go very well with lamb, big game. Wines from Karnas are very brutal. Wines from Gro Syrah.
AOC Saint-Peray (AOC Saint-Peray)
The area is 62 hectares. Once upon a time, only white wine was made here, from Marsan and Russan, wine for every day. Many deep adits have been preserved here. The last 30 years have developed the production of sparkling wine. Chardonnay was specially planted, based on Massan and Roussanne and Chardonnay.
Dioise region or Die region
A record-breaking Roman quarry was left here.
It was here that the production of sparkling wine began 150 years before Champagne. This ancient method of making sparkling wine is the Dioise Method. a method invented in the area of Die. In other regions of France, this method is called the Ansestral method or the Rural method. The Diuas method involves only one fermentation, which starts in the tank and ends in the bottle. That is, roughly speaking, the wine is bottled while still in a state of fermentation, the yeast eats up the last sugar and falls to the bottom of the bottle. Today, the overwhelming sparkling wine of the Diouas region is made in the usual way.
The stars from the region of Dee, the most famous are Claret de Dee and Crément de Dee.
Claret de Dee is much more ancient. Even the ancestors of the Gallic tribes, around 120 BC, highly appreciated these sparkling wines, as the Roman author Pliny the Elder wrote about. They left a vessel filled with liquid in the rivers for the winter, and pulled out the vessel only in the spring,
A precious sweet and sparkling liquid was obtained. Today this precious liquid is called Clairette de Die. Initially, this wine was made exclusively from the claret variety. This is a very fragrant, perfumed variety, a relative of Muscat, Clairette's berries are very small, very sweet. The fact is that in the old days, when all sparkling wines were sweet, wines from Muscats, from aromatic varieties, were valued. And then wines from the Dee region were paid twice as much as wines from Champagne. Claret has a flaw - it's a grouse. The yield is low. Therefore, in the 19th century, Muscat of Alexandria was gradually added to it. Also perfumed, sugary. And therefore, according to modern law, only 25% Claret is allowed for Claret de Di wine, and 75% Muscat. And the wine is still called Claret de Di.
Well, already in our days, the adherents of Clairette have broken through the new Cremant de Di appellation.
It exists (Crément de Di) since 1993 and produces, just, wine from 100% Clairette. That is, it turns out that we are all confused, there is practically no Claret in the wine of Claret de Di, and where 100% Clairette is Crémente de Di.
And separately there is also the wine Claret de Di Method Ansestral. It is produced in almost microquantities. Of course, there is still a yeast note, but still the wine does not look like anything. Today in Italy there is a boom in the Ansestral method.
South Rhone
It is the exact opposite of the North.
The climate is Mediterranean. The Southern Rhone is like a patchwork quilt, with all types of soils to be found. The main soil is clay. Rhone pebbles are on average the size of an adult's fist, the thickness of these pebbles is very different. This layer of stones can exceed several meters, even 9 meters is recorded somewhere. The fields of this pebble can be of different origin, somewhere marble, somewhere granite, somewhere slate. In any case, a thick layer of pebbles creates good drainage, it also works like a battery, the stones heat up during the day and cool very slowly at night. Such soil protects the vines from diseases and promotes good maturation. Therefore, the best vineyards of the South Rhone are pebble fields.
Grape varieties:
Initially there was one red variety - sira (Syrah)(mainly Gros Syrah), but when the phylloxera epidemic happened, almost all the vineyards of the South Rhone were not replanted. Since this region was poor, the people from the Southern Rhone are poor peasants, and accordingly there was no one who could establish vineyards. But just at that time there was a boom in the popularity of olive oil. Until the early 20th century, the great French, Parisian cuisine was despised olive oil. They believed that this was the product of the poor, while in Paris they cooked everything in goose butter, in lard. Doctors opened beneficial features olive oil. The authorities of the Southern Rhone decided that it was very promising to plant olive trees, so all those who went bankrupt were given subsidies for planting trees. Of course, some individual vineyards were preserved, but they were less than 10%. Olive oils fed the Southern Rhone well. Until 1956 came. Then, in the south of France, anomalous frosts (Siberian) occurred, respectively, destroyed all the olive trees. By that time, Greek olive oils were pouring in, in the post-war period, it became unprofitable to produce olive oil in France. There has already been a boom in French wines. And accordingly, money was allocated for the purchase of grape seedlings and the Southern Rhone started everything from scratch. But the cunning southern French did not buy vines from French nurseries, they massively bought vines in northern Spain, where seedlings were 4-5 times cheaper. And they brought the Garnacha variety (in the French version of Grenache Noir). This variety was not introduced to France until 1956. This variety is peasant, Spanish, unpretentious, thin-skinned, gives alcoholic wines, it is somewhat similar to merlot, because wines from Grenache Noir can also be drunk early, and it also has delicious aromas like merlot. Main aroma: raspberry, licorice. In addition to raspberry and licorice, Grenage Noir develops aromas of gariga, more various spices, thyme, cumin, saffron. On mineral soils it gives aromas of smoked meat, haze. It mixes very well with Syrah. In South Rhone, 26 varieties of grapes are officially allowed, the area occupied by Grenache Noir is 80%. However, these varieties are important when added to Grenache Noir.
Sinso (Cinsault) No. 1 in Provence. And it is used in Southern Rhone for the production of rosé wines. it best grade France for rosé wine. Fairly large berries, thick skin. Rich red wines are not obtained from it, but delicate, charming rosé wines are obtained. (In Taveli, by law, at least 30% of sinso). Aromas of flowering trees, quince, strawberries.
Carignan. This is another variety that came from Spain, it is called Cariñena there. He has huge bunches, 3 bunches completely occupy one bucket. Huge berries give low-quality raw materials. From the point of view of the peasant, this is the best grape. The aroma and taste of herbs. To avoid this, today all Carignan is vinified by carbon dioxide maceration. And then they connect with the rest. When it is added to the main wine material, it only improves the wine, adds drunken cherries, juiciness.
Mourvedre
He is a matara (the same Spanish), he is much more noble. It grows only in the most illuminated steep areas. It has a fantastic varietal aroma: raw meat, blood. When added, it gives depth, piquancy.
Vacarese
The ancient variety is neutral in aromatics, has a very thick skin and very high acidity. South Rhone is deficient in acidity, too hot, too sunny. And for the majority of red wines, YaMB is not made, this is the only region of France where YaMB is not made in red wines, moreover, it is forbidden to make YaMB in Châteauneuf de Papes. Vacarese is needed in a hot year, when Grenache becomes too flat, when it does not gain the necessary acidity, or rather loses it.
Terre
Terre noir is a very tannic variety, as varaquez is added to bring out the tannins.
Muscardin (Muscardin)
These are red perfumed varieties, with the scent of scarlet roses. Unfortunately, these varieties practically did not survive phylloxera. Most of them can be found in northern Italy. Its fragrance is lilac flowers and scarlet rose. Because the combination causes many migraine attacks. Added just a tiny bit to the main Grenache Noir variety, it elevates the floral tones.
Pickpul (Picpoul)
Pickpul is red. It is related to Vacarese and is also used as Vacarese and is added for acidity.
White varieties
Grenache Blanc
A degenerate Grenache Noir, it has faded but retained a fast sugar-accumulating capacity.
Aromas: young Grenache Blanc - flowering ocacia, dandelions, with age - liquid honey, wax, candied honey. The base is always honey. It has recently lacked acidity, and therefore today in the Southern Rhone they began to collect it almost green, this allows you to save acidity.
Clairette
This variety is endowed with fruity aromas, high alcohol, but low acidity. The aftertaste is slightly bitter.
Bourboulin (Bourboulenc)
It has a large berry, thick skin, it is hardy and gives the necessary acidity and freshness.
Appellations
AOC Chateauneuf-du-Pape (AOC Chateauneuf-du-Pape)
Translated, it means "The Pope's New Castle". Papal residence built near the city of Avignon in 1305. The event is connected with the split of the Roman Catholic Church, when two popes were elected simultaneously in Rome. One pope was called right, he ended up staying in Rome. And the other Pope fled to his friend the French king (he himself was from Bordeaux, Papa Clement),
because he was used to living in Rome, in a warm climate, he did not want to return to the cold and damp Bordeaux, he wanted to settle near Avignon. He noticed the special soil of the area and chose exactly the place, far from the goodbyes and all sorts of mongrels, but at the same time, so that the courier could reach there and have time to return to the city. King Philip the Handsome went to meet the Pope, and a beautiful castle was built especially for him, and a vast vineyard was immediately laid out around him, which was called Châteauneuf-du-Pape. The vineyards lasted another 6 generations of popes, then the 7th pope returned to Rome and became the right pope. Throughout the papacy, Châteauneuf-du-Pape grew exclusively white grapes and made only white wines. Because in those days white wines were valued, in Rome the popes drank vernacha (white, oily, dense wine). But after the departure of the popes, the South of the Rhone became famous for its red wines. They have become more expensive than any other wines. The fact is that it was possible to deliver wines from the South Rhone to Paris only by land. And the road went through a very dense forest inhabited by robbers, and only every fifth cartload of wine managed to reach Paris. Catapults and crossbows were placed on those carts. Everything is just like military campaigns. Since they were very dark, any money in Paris paid for alcoholic drinks.
The first who began to control the wines from the South Rhone, which were heavily counterfeited, was Louis 14, who in 1737 obliged all wines that were destined for the royal court to brand with a special hallmark on the spot. This stamp consisted of three letters CdR (Cote du Rhone, Cotes du Rhone). Therefore, we can say that Côte du Rhone was the first appellation in France.
Two thirds of the wines are red, one third are white and rosé.
It is allowed to use 13 grape varieties.
Châteauuf-du-Pape square 3200 ha.
The papal castle itself, unfortunately, was bombed during the 2nd World War. The place still has a very energetic power, 7 generations of popes prayed. After the war, most people saw UFOs here, there were a lot of flying saucers, at that time it was very fashionable to see UFOs. To look at these flying saucers came from all over the world. There is an official law that flying saucers are not allowed to land on the vineyards and that any crew will be destroyed. This decree is considered the funniest decree in France. There are even a few wines that have flying saucers on the label.
Terroir is the largest pebble. Thickness 3-9 meters. These are the thickest cobblestones in the world. These vines have the longest roots. Grapes grow almost on Martian soil and produce wonderful wine.
Top Producers: Chateau Beaucastel, Chateau de la Gardine, Chateau la Nerthe, Chateau Rayas, Clos des Papes, M. Chapoutier, Les Cailloux, Domaine du Vieux Telegraphe, Clos du Mont Olivet.
Gigondas (Gigondas)
This is the oldest vineyard of the Southern Rhone. It was immediately created for the richest inhabitants of Rome. Because it was in these parts that the most elite country houses of wealthy Romans were located. It is here that fragments of luxurious marble villas with swimming pools have been preserved. Specially brought winemakers from Rome planted the best vineyard so that these rich people could drink good wine. The vineyards of Gigondas are the highest, they are located at an altitude of over 600-700 meters above sea level. On such high altitude hot during the day and cold at night. The daily temperature amplitude is very large, and this always doubles the aroma, color, acidity.
First Expressway Railway, which was built here, it was specially curved so that passing passengers could admire the famous Dentelles de Montmirail mountains. One of the most beautiful places in France.
It is Gigondas who, for decades, has been winning competitions as the best red wine from the Southern Rhone. This wine is more terroir, more mineral, if Châteauneuf always has a lot of oak, spices, alcohol, then Gigondas is very narrow-minded, very bright, very memorable.
The soil is mostly shale, granite.
Tavel
Only makes rosé wine. It is called the king of rosé wines. It was the favorite wine of King Philip the Handsome, the same one who invited the Antipope of Rome. The king had a residence here, and the king could sit for hours on the balcony, which overlooked the vineyards of Tavel, and looked at his favorite vineyard. Wine was adored by Queen Margot, Balzac, etc.
Tavel must have the color of the eye of a frightened partridge. A tannic, acidic rosé.
It is surprisingly plastic, it goes well with any dish, it is very gastronomic.
Lirac (Lirac)
Lirak has always been in the shadow of Tavel. Rosé wines of Liraca. Today, Lirac produces a lot of white wine (half white, half rosé, and just a tiny bit of red). These wines are ideal for Mediterranean cuisine. Perfectly emphasize the aromas of tomatoes.
Vacqueras (Vacqueras)
Located in the foothills, the soil is red clay.
This appellation appeared in 1990.
The area is more than 1000 hectares.
Vaqueiras due to chemical composition clay gives a note of red, hot pepper. By itself, it is quite difficult to drink. It goes very well in African, Mexican, Thai cuisines. From kangaroo to ostrich, in general for the toughest fibrous meat.
Best wines: Domaine de la Charbonniere, Tardieu-Laurent, Domaine le Sang des Cailloux.
AOC Cotes du Rhone (AOC Cotes du Rhone)
This appellation makes up 50% of the total production, this is the "entry level" of the classification. Most of these wines are reds made from Grenache Noir and Syrah, and the vineyards are planted in a variety of soils. Production rules are not as strict, but the wines must have at least 11% alc. and must be made from 26 sanctioned grape varieties.
These wines are easy to drink, very gastronomic and perfect for every day wine.
The most notable producers are E. Guigal, M. Chapoutier, Beaucastel.
AOC Cotes du Rhone Villages
These wines are already more complex and complex, the wines can be aged much longer. This appellation includes 96 small villages, 16 of them are considered to be of the Superior class, which they have to write on the label to identify them, for example Rasteau Cotes-du-Rhone-Villages. Five of them that received the most calling: Cairanne, Beaumes-de-Venise, Rasteau, Sablet and Seguret.
Provence, the Rhone Valley and Languedoc share a southern geographic location, but otherwise each region has its own wines and history. Provence is famous for its rosés, the Rhone Valley is famous for powerful reds and rare whites, and Languedoc has options for every taste and budget.
Rhone Valley
The Rhone Valley is a serious wine region comparable to Bordeaux and Burgundy. It begins south of Lyon and stretches along the banks of the Rhone almost to the point where the river flows into the Mediterranean Sea. In terms of winemaking, the Rhone Valley is very diverse. This is especially true of the difference between the northern and southern parts, which is why the region is conventionally divided into North and South Rhone. Northern Rhone is a concentration of prestigious vineyards producing red and white wines. AT Southern Rhone there are many inexpensive red wines (although there are important exceptions), as well as rosé and unusual dessert wines.The northern Rhone provides only five percent of the region's total production. Why? This can be understood if you look at the local landscapes - steep granite or slate hills blown by a powerful mistral, a cold northwest wind. In the face of a constant struggle for survival, the vines give a small yield, but with outstanding characteristics.
sira- the only red variety that has taken root in the Northern Rhone. It produces deep, concentrated, complex wines with hints of black berries and bright peppery spice that can develop over time in the bottle. The two most prestigious production areas are Côte-Rôtie and Hermitage. A hundred or two hundred years ago, wines were the most expensive in France. Moreover, they were added to the best wines of Bordeaux to enhance the structure and taste, and this practice was called "hermitage". These days, Côte-Roti and Hermitage wines are more affordable than Bordeaux, but still too expensive. Meanwhile, there are moderately priced red wines in Northern Rhone: they are made in Saint Joseph, Crozes-Hermitage and Cornas.
There are very few white wines in the Northern Rhone, but they are still worth looking for.
In Condrieu and Chateau Grillet work with Viognier- perhaps one of the most seductive white varieties, which produces rich, lush wines with a smooth, almost oily texture and tones of apricots and peaches. In other parts of the Northern Rhone, white wines are blends of two varieties, Marsana and rusana, with a rich floral-fruity taste.
Important wineries of the Northern Rhone - Guigal, Chapoutier, Paul Jaboulet Aîné, Jean-Louis Chave.
After the harsh landscapes of the Northern Rhone, the landscapes in the southern part of the region look undoubtedly welcoming.
From the river, the vineyards diverge in width for 30-40 km along low hills and plains, although here, too, a powerful mistral remains a problem. If in the north of the Rhone Valley red wines are made from one variety, then in the south - from a dozen, mixing them together. Usually dominant grenache, but an important share in the blend is also occupied by sira, mourvedre, senso and carignan.
Côtes du Rhone- the most common red wine here. It is allowed to be made throughout the Rhone Valley, but in fact production is concentrated in the south. Côtes du Rhône are the most inexpensive of all Rhône wines. You should not expect anything special from them, but good winemakers make them bright, juicy and fruity-spicy.
At the opposite pole of quality and prices are wines produced in Châteauneuf-du-Pape. This historic area has long been known for powerful red wines that seem to have absorbed the smells of wild herbs and hot stones. In recent years, the quality of the wines, and with it the reputation of Châteauneuf-du-Pape, have become even higher. This has also affected prices, although you can still find wines with good value for money in the region. Below Châteauneuf-du-Pape in the wine table of ranks are areas Gigondas (Gigondas), Vakeyras (Vacqueyras) and Lirac (Lirac), which is accordingly reflected in the prices of their wines.
In the southern part of the Rhone Valley there is a place called Tavel, which specializes in rosé wines.
They are considered classics of French rosé winemaking, and Tavel even called the unofficial capital of French rose wines. A juicy, refreshing taste with tones of red fruits and a signature spicy note is provided by a blend of several varieties, among which grenache has the largest share.
Even in the Southern Rhone, fortified dessert wines, which are rarely found today, are produced. Beaumes-de-Venise- Muscat white, with bright floral-fruity tones. Red Rusto (Rasteau) from grenache combines fruity sweetness and spicy notes.
Among the producers of the South Rhone, it should be noted Chateau de Beaucastel, Domaine du Vieux Telegraphe, Chateau La Nerthe, Clos des papes.