Wine Tours in the Rhone Valley

Rhône Valley wines, grape varieties and appellations

The region is divided into two sub-regions: the cooler northern sub-region (called septentrional) with vineyards on steep slopes,and the southern sub-region (called méridionale) where the vineyards are drier and the Mediterranean temperatures milder, resulting in riper fruit and more fruity flavours.

The key appellations in the northern Rhône Valley are Côte Rôtie, Saint-Joseph, Crozes-Hermitage, Hermitage and Cornas, where mainly Syrah grapes are used to produce intense, complex reds. The exception is the Condrieu appellation, which uses Viognier for its aromatic whites. Inthe southern Rhône Valley, majorappellations include Châteauneuf-du-Pape, Côtes du Rhône, Gigondas, Vacqueyras and Tavel, which use a blend of grape varieties (Grenache noir, Syrah, Mourvèdre, Roussanne, Marsanne and others) depending on the appellation. While the reds are generally fruit-forward, structured and spicy, the Tavel appellation is known for its dry rosé with a deep pink colour.

Rhône Valley tour highlights

Beyond wine tasting, the Rhône Valley has lots to offer, including visits to historic sites (Palace of the Popes and the famous Pont Saint-Bénézet) and breathtaking views especially around the Colline de l’Hermitage – a hill with terraced vineyards – and Châteauneuf-du-Pape. And for fans of the great outdoors, why not hike in the Monts d’Ardèche or kayak on the Rhône River before or after a cycle through the vineyards. Local markets, such as those in Gordes and L'Isle-sur-la-Sorgue, are definitely worth a visit for a taste of French freshness first-hand.

Food pairing with Rhône Valley wines

The region’s bold-flavoured red wines (Côte Rôtie or Châteauneuf-du-Pape, for example) pair well with game meat – whether grilled, seared or sausage-style – grilled mutton or lamb stews, or even smoky BBQs! Serve the seared or grilled meat of your choice with a reduction sauce of any red or black berry (made with Rhône wine, of course), and you can be sure that your dish will pair eloquently with a Rhône red. Rhône whites (Condrieu or Viognier) are excellent with grilled scallops or creamy dishes in a white wine sauce. Or a Châteauneuf-du-Pape white with scrambled eggs and truffles from the village of Serrières in northern Ardèche. Not to mention the Rhône Valley’s rosé wines, which are perfect with pasta and seafood or vegetarian dishes.

Getting to the Rhône Valley

By plane: the nearest airports are Avignon-Provence (for the southern sub-region) and Lyon-Saint-Exupéry (for the northern sub-region).

By train: high-speed (TGV) trains connect Avignon, Lyon and other cities in the region to Paris and beyond!

By car: whether you hire a car or drive your own, from north to south or vice-versus, you can be off exploring the region’s vineyards in less than an hour from Lyon or Avignon!