Côte du Rhône red wine: our selection

What characterizes a Côte du Rhône red wine?

Côte du Rhône red wines come from one of France's most renowned wine-growing regions, the Rhône Valley. Stretching from south of Lyon to Provence, this region is divided into two parts: the Côte du Rhône septentrionale and the Côte du Rhône méridionale. The wines produced here are distinguished by their diversity and rich, spicy character.

The Grape variety dominant grape in Côte du Rhône red wines is Syrah in the north, while Grenache is more prevalent in the south, often blended with Syrah, Mourvèdre and other varieties. These wines are generally powerful and generous, offering aromas of red and black fruits, spices and sometimes hints of garrigue and olives.

What are the main grape varieties that make up Côtes du Rhône Rouges?

The Rhône Valley produces a wide range of wines, from prestigious appellations to more affordable wines. Among the most famous are :

• Côte-Rôtie: Located in the northern part of the region, this produces elegant, powerful wines based on Syrah, often with a touch of Viognier to add aromatic complexity.
• Hermitage: This emblematic cru is also dominated by Syrah, offering structured wines with aromas of black fruits, leather and spices, as well as excellent ageing potential.
• Châteauneuf-du-Pape: A flagship appellation of the southern Côte du Rhône, famous for its complex, full-bodied wines made from a blend of several grape varieties, including Grenache, Syrah and Mourvèdre.
• Gigondas: This southern appellation is renowned for its robust, often spicy wines with black fruit aromas and firm tannins.

These wines reflect their terroirs and grape varieties, creating a unique diversity of styles and aromas.

How to match a Côte du Rhône red wine?

Côte du Rhône red wines, with their assertive character, go perfectly with rich, flavorful dishes. Their tannic structure and aromatic richness make them ideal companions for grilled meats, stewed dishes and game.

A Côte-Rôtie or Hermitage will sublimate dishes such as duck breast or prime rib, where the tannins of the Syrah blend perfectly with the meat's melt-in-the-mouth texture. Wines from Châteauneuf-du-Pape or Gigondas, with their aromas of spice and ripe fruit, are a perfect match for roast leg of lamb, cassoulet or dishes in sauce with Provencal herbs.

For a more subtle pairing, Côte du Rhône wines go equally well with mature cheeses, especially hard cheeses such as Comté or Beaufort, or mushroom-based dishes, providing a fine balance of flavors.