White Rhône

  (white roan)
Synonyms: None

Wine Name: Châteauneuf-du-Pape Blanc, Condrieu (Viognier), Ermitage Blanc, Hermitage Blanc,

Background: In the northern Rhône area of southern France (above the towns or Valance and Montélimar) most of the white wines are made from Viognier grapes or Marsanne and Roussane blends. In the southern Rhône area of Châteauneuf-du-Pape the grape varieties used for white wines are Bourboulenc, Clairette Blanche, Clairette Rose, Grenache Blanc, Grenache Gris, Picardan, Piquepoul Blanc, Piquepoul Gris, and Roussanne. Sometimes Roussanne is used on its own. The wines can range from lean and minerally to rich and smooth (Viognier or Marsanne-based) but generally they are moderately acidic and have more tannins than many non Rhône whites.

Classic Brands and Sources: Château de Beaucastel, E. Guigal, M. Chapoutier, Paul Jaboulet, Paul Avril, Domaine Vieux Telegraphe, Château Rayas, Cave Yves Cuilleron, Château Grillet

Characteristics:

Style #1 – typical non-Viognier-based

Body – low to medium (-)

Acidity – high

Sweetness – dry

Tannins – medium to medium (-)

Style #2 – Viognier or Marsanne-based

Body – medium

Acidity – low to medium (-)

Sweetness – dry

Tannins – low


Wine and food pairing guidelines:
The non Viognier and Marsanne-based whites need acidic foods to be brought into balance while the Viognier and Marsanne-based whites pair better with savory dishes

Foods and Entrees that usually pair:
Châteauneuf-du-Pape whites – fish, shellfish and chicken or fowl dishes that have acidic sauces or marinades, salads
Viognier and Marsanne-based whites – shellfish, chicken, veal, pork and vegetables prepared with savory butter, cream or mild cheese-based sauces

Cheese Pairings:
Châteauneuf-du-Pape whites – Feta (sheep’s milk), goat cheese, Gouda, Majorero (Spanish hard goat cheese) Mahon, Bucheron (French goat cheese), dry Jack cheese, Neufchatel
Viognier and Marsanne-based whites – Mild cheddar, Chaumes, Double Glouchester (similar to mild cheddar),Gouda, Smoked Gouda, Manchego, Monterey Jack, Triple Creme, St André, St Nectaire Zamarano (Spanish sheep’s milk cheese), Brie and Camembert (with or without rinds)