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INT-WINE-2-2.1.3

Rhône, Loire, Alsace and Provence

Syrah in the north and GSM blends in the south of the Rhône, the Loire's Chenin and Sauvignon, varietally labelled Alsace, and the pale dry rosé of Provence.

Charter guests in Saint-Tropez want rosé at lunch, something peppery with the lamb at dinner, and a crisp white for the sundowners. All three can come from France, and none of them from Bordeaux or Burgundy.

The Rhône, north and south

Northern Rhône Southern Rhône
Red grape Syrah alone Blends led by Grenache, with Syrah and Mourvèdre (GSM)
Style Black pepper, violet, smoked meat, firm Warmer, riper, herbal garrigue, higher alcohol
Appellations Côte-Rôtie, Hermitage, Crozes-Hermitage, Cornas, Saint-Joseph Châteauneuf-du-Pape, Gigondas, Vacqueyras, Côtes du Rhône
Whites Viognier (Condrieu), Marsanne, Roussanne White blends; Tavel is a serious dry rosé

Châteauneuf-du-Pape permits a long list of grape varieties in the blend and is typically full-bodied and high in alcohol - it flatters red meat and stands up to Mediterranean heat.

The Loire, west to east

  • Muscadet (Melon Blanc) - light, bone-dry, saline; sur lie adds texture. The classic oyster wine.
  • Anjou-Touraine - Chenin Blanc in every register: dry Savennières, off-dry and sweet Vouvray, and sparkling. Cabernet Franc reds in Chinon, Bourgueil and Saumur-Champigny: leafy, red-fruited, medium-bodied.
  • Sancerre and Pouilly-Fumé - Sauvignon Blanc: grassy, citrus, flinty, high acid.

Alsace

France's outlier: labels are varietal, and bottles come in tall flutes. Dominated by Riesling, Gewurztraminer, Pinot Gris and Muscat. Styles run from dry to lusciously sweet, and the label does not always say which - Vendanges Tardives (late harvest) and Sélection de Grains Nobles (botrytis-affected) are the sweet designations. There are named Grand Cru vineyards.

Provence

The reference point for pale, dry rosé: Grenache, Cinsault, Syrah and Mourvèdre, pressed quickly for minimal colour.

  • Côtes de Provence - the bulk of the pale, delicate, red-fruit-and-citrus style guests expect.
  • Bandol - Mourvèdre-led; structured rosé and serious, ageworthy red.

Colour is fashion, not quality: a pale rosé is not necessarily better than a darker one.

Onboard Notes

  • Provence rosé is the highest-turnover wine in the Med. Stock deep, chill hard (7-9 C), and hold magnums for beach-club service - they look right and pour faster.
  • Never leave rosé standing in the sun on a swim platform; it cooks within minutes and the delicacy is the whole point.
  • Alsace flutes and Rhine bottles do not fit standard yacht fridge racks. Check your rack dimensions before ordering a case.

Practice questions

5 questions
recallcore

recall · core

What is the single red grape of the Northern Rhône, and what is the typical blend in the south?

recallcore

recall · core

Name the Loire appellations for Sauvignon Blanc, Chenin Blanc and Cabernet Franc.

recallcore

recall · core

How does Alsace labelling differ from the rest of France, and what do the terms Vendanges Tardives and Sélection de Grains Nobles mean?

scenariostretch

scenario · stretch

Guests ask for the "best" rosé and point to the palest bottle on the tray. How do you respond?

oralstretch

oral · stretch

Why is Châteauneuf-du-Pape a good choice with red meat in the Mediterranean, and what caution applies?

Independent study. xplor is not an IAMI- or PYA-accredited GUEST training provider and is not a WSET Approved Programme Provider. This course covers the ground assessed in GUEST Unit 13 (for which WSET Level 2 is a recognised equivalent); it awards no unit, certificate or qualification of any kind.

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