The Rhone Valley is a key wine-producing region in Southeastern France. It follows the North-south course of the Rhône for nearly 240 km, from Lyon to the Rhône delta (Bouches-du-Rhône), near the Mediterranean coast. The Length of the valley means that Rhône wines are the product of a wide variety of soil types and mesoclimates. The viticultural areas of the region cover such a distance that there is a widely accepted division between its northern and southern parts.
They are separated quite clearly by a 40 km gap between the towns of Valance and Montélimar, where vines are hardly ever grown. This division is reflected not only in the geography and preferred Grape varieties, but also in the quality and quantity of the wines produced. The smaller, more quality-oriented north focuses almost entirely on Syrah for red wines and Viognier, Marsanne and Roussanne for whites, while the larger, more prolific south employs a much longer list of grape varieties. Most notable are the red varieties Grenache and Mourvèdre, which are combined with Syrah to produce the "GSM" blend so characteristic of the southern Rhône.
red wines from the region of Rhone Valley go well with generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of fleischnacka leaf, chiche kebab in armenian or magret with pepper.
On the nose in the region of Rhone Valley often reveals types of flavors of black fruits, cocoa or balsamic and sometimes also flavors of black plum, oil or hay. In the mouth in the region of Rhone Valley is a powerful with a nice balance between acidity and tannins.
