Rhône

Rhône

France

The climate of the northern rhone is dominated by the continental climate, with cold winters and rather hot summers. In addition, the mistral, the strong wind of the Alps, can tear away the tender jets of the vineyard or the berries on the slopes near the river. The climate of the southern rhone dominates the whole area with mild winters and hot summers. But violent storms can break down here and the rigid mistral can also hit the southern part of the Rhone.

The area of ​​the Rhone consists, in fact, of two distinct areas, north and south, separated by a range of tens of kilometers without viticulture, the two districts have different climate, soil and vines. Northern Rhone begins in the Beaujolais district, where the Rhone has dug its bed making its steep banks and vineyards grow on a very narrow and predominantly terraced strip. In the southern rhone is marked by signs of a glorious past: the Roman aqueduct Pont du Gard, the imposing city of Avignon with its papal palace and medieval walls, not to mention the heart of the Châteneuf-du-Pape district with its medieval castle.

In the Northern Rhone the dominant grape is Syrah, known for its powerful wines, with high acidity, rich in tannins and anthocyanins. About twenty years ago, the white vine, Viognier, was cultivated only in a small area of ​​Condrieu and Château-Grillet, but today we find it in many other districts, even outside of France. Everywhere in the southern rhone dominates the Grenache, a black vine that gives wines famous for spicy scent, softness and warmth. The wines of Grenache have a tendency to oxidize quickly with loss of color, but with old vines and low yields, they can achieve surprisingly good quality and concentrations. The black vines, Morvedre, Syrah, Muscardin and Vaccarèse have body, color and structure; Counoise, Cinsault and the white grape variety Picpoul give vinosity, aroma and freshness and Clairette and Bourboulene (white) give finesse and warmth.

The Rhône-Alpes promises great experiences in the sign of taste. The Lyon bouchons offer "cochonnailles", that is cold cuts, quenelles, cervelle de canut (fresh cheese and herbs), cake with pralines and coussins lyonnais, made with chocolate and almond paste. The Savoy and Delfinato kitchens create tasty and robust specialties with simple ingredients: gratin, croziflette, tartiflette (dishes made with flour, cheese, potatoes ...), diots (Savoyard sausages) matafan aux pommes (the typical sweet Savoyard) with apples). The cheeses of Savoy (beaufort, toma and reblochon) rival the picodons, and the goats of the Ardèche and the Drôme, as well as the fourmes of the Loire department.

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