The Rhone River splashes by means of a Garden of Eden. Along its banks, orchards explode with ripe fruit. Cattle graze in open pastures. Forests teem with game. And vineyards from Lyon to Avignon give birth to incredibly diverse wines. Such resources, and history predating the Greeks, make the Rhone Valley a food lover’s paradise.
THE CULINARY CAPITAL OF FRANCE
The Rhone River rushes into Lyon from 8,000 feet high in the Swiss Alps. It meets the northern Saone River and cuts hard, due South toward the Mediterranean Sea. Lyon’s rich history of property cooking and well-known chefs makes it France’s culinary capital. Masters such as Paul Bocuse nurture the city’s 16 Michelin-starred restaurants, and local Bouchons Lyonnais dish up the town’s most effective down-to-earth, standard cuisine.
Bouchons are modest, convivial restaurants specializing in Lyon’s hearty, handmade cuisine. This isn’t high dining; it\’s Regular, property-cooked, family-style, stick-to-your-ribs fare. About 20 bouchons earn the annual ‘authentic’ certification from the Association de Defense des Bouchons Lyonnais, but numerous restaurants use the term. Normal patrons return for rustic, robust, completely scrumptious meals of petit sale (ham and lentils), quenelles (fish dumplings), or a lot more daring dishes such as andouillette (offal sausage).
Exquisite cheeses come from the pastures south of Lyon as well. St. Felicien and St. Marcellin are rich, creamy, cow’s milk delights that ooze when you cut into them. Bouchons serve Cervelle de Canuts: chives, shallots, and spices creamed into fresh, yogurt-like fromage blanc.
RHONE WINES
French journalist Leon Daudet said, “There are 3 rivers in Lyon: the Rhone, the Saone, and the Beaujolais”. But quite a few pick to wash down this fare with fruity Cotes du Rhone.
The broad Cotes du Rhone appellation covers the whole Rhone Valley. These wines are basic, fruity, and deliver great value. A step up in top quality, Cotes du Rhone-Villages’ tighter high quality controls deliver far more concentrated, elegant wines. But look to smaller appellations, ordinarily named after a town, for top top quality.
RHONE SEPTENTRIONAL (Northern Rhone)
These smaller appellations begin about 20 miles south of Lyon, near the ancient Roman town of Vienne. Most renowned are Cote Rotie and Hermitage; fine wines that compete with Burgundy and Bordeaux for prestige. From mostly Syrah (Cote Rotie permits some Viognier), they reach incredible length and finesse, flourishing black fruit and floral aromas. St-Joseph and Crozes-Hermitage are much better priced Syrahs, but seldom reach the exact same heights.
These zones produce some white too, but the star, white-only denominations are Condrieu and Chateau Grillet. Made of 100% Viognier, these rare wines rank among France’s most beneficial whites. The north may possibly appreciate much more fame, but some 95% of the Rhone’s wine comes from the south.
RHONE MERIDIONAL (Southern Rhone)
The vineyards hug the Rhone closely until Valence, where they practically vanish. When they choose up once more south of Montelimar, they stretch farther from the river and gain a additional Provenal flair. The grape varieties expand as well: Chateauneuf-du-Pape, the South’s top appellation, permits up to 13 red grapes in the blend.
Chateauneuf-du-Pape, (New Castle of the Pope) got its name from the Avignon Popes. In 1309, French Pope Clement V moved his court to Avignon. Seven Popes reigned from here until 1377, when Gregory XI moved his retinue back to Rome. The French Popes encouraged the vineyards and built a summer palace northeast of Avignon, in the town of Chateauneuf-Calcernier. Renamed Chateauneuf-du-Pape in the 19th century, the town is surrounded by rocky vineyards that produce full, spicy, deep red wines. Of the 13 red grapes permitted, most producers use four: Grenache, Mourvedre, Syrah, and Cinsault.
Gigondas and Vacqueyras are neighboring wines that use comparable blends. Gigondas is ordinarily far more rustic than Chateauneuf-du-Pape, but the greater producers make exceptional wines. Vacqueyras resembles the very best Cotes du Rhone-Villages.
Even though 95% of the Rhone’s wines are red, France’s most prized roses come from the south. Just north of Avignon, across the Rhone to the west, Tavel and Lirac produce crisp, dry roses from Grenache, Syrah, and Mourvedre.
SOUTHERN COOKING
Provence and southern Rhone cuisine reflect the Mediterranean sun. Garden vegetables, olives, herbs, and garlic are the base for numerous a mouth-watering dish in the south of France. Daube Provencale is a hearty stew, ordinarily with beef from the totally free-range, black bulls of the Camargue; the marshy plain south of Arles. Although Marseille is well-known for Bouillabaisse, throughout the south you locate Soupe de Poisson, a velvety fish soup served with garlic-spread croutons and spicy mayonnaise-like rouille.
Exploring the length of the Rhone, you experience 3000 years of history and a vast array of culinary treats.
About the Author:
John Giebler is a certified sommelier and has worked in tourism since 2000. He develops and leads culinary tours for Insider Wine Tours. John grew up in the U.S. and has lived in France and Italy since 1998.
Go to Insider Wine Tours for your next vacation in Provence and the Rhone.
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