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Rhone Valley

Region Rhône Valley is conventionally divided into northern (from Vienna to Valence) and the south (from Bollène to Avignon) parts. The first, made about 5% of the region’s wines, continental climate, dominated by granite subsoil, and produced mainly varietal wines (red – from Syrah, white – of varieties Viognier or Marsan). In the second, accounting for 95% of all the wines of the Rhone Valley, in a climate of Mediterranean influence is felt, the subsoil is a remarkable variety (gravel, limestone, sand, etc.), and wine (much of it falls on the regional name “Cote du-Rhône “) prepared by assamblirovaniya (connections) of a set of varieties. The vineyards of the Rhone valley, is located along the Rhone river gave its name to the region 200 kilometers – from Vienne to Avignon – currently covers an area of 75 000 hectares. 12,000 winegrowers in 26 appellations produce an average of 3.3 million. Hl of wine per year, of which 92% is red, rose 2% and 6% for whites. Among the other French vineyards of the Rhone valley varieties vine variety is released, which the planters can stop your choice. A total of 23, but in practice used a little more than a dozen varieties. The development of viticulture and winemaking in this region was under the determining influence of its history. The merit of the introduction of viticulture and winemaking in the valley of the Rhone belong to the Phocians (the inhabitants of Asia Minor Phocaea) (IV century BC). And the vineyards were not at first in the south and in the northern part of the valley. Local wine was the capital of the Vienne, which is now the most northern point of the region. Under the Romans the wine of this region (the territory of present appellation “Hermitage” and “Côte Rôtie” – the northern part of the Valley) has won a good reputation, which subsequently never been questioned. However, the invasion of the barbarians, as elsewhere in the West led to the death of vineyards. The revival of winemaking took place only in the Middle Ages. In the northern part of the valley a large role in the development of viticulture played religious orders Carthusians and Cistercians. In the south, a strong impetus to the development of its first activities was given to the Templars (XII century), then move the papal court to Avignon in 1305. By order of the highest church dignitaries were broken vineyards throughout the county, especially in the Chateauneuf-du-Pape, where fathers belonged to large estate and castle.

Cuisine of the region in terms of culinary and gastronomic northern part of the Rhone Valley is strongly influenced by the nearby city of Lyon. The traditional cuisine of Lyon sausages and hearty meat dishes of veal, pork, lamb successfully combined with red wines. With seasoned red wines are often served spicy stew, venison. The abundance of freshwater fish, and red wine explains the immense popularity in these parts of culinary genre “matelote” – this is when the fish stew in red wine with spices. Often white wine is recommended with baked fish, fish oil, boiled crayfish … Another notable feature of the local gastronomy is the genre of sauces, wine – red wine, with herbs, sometimes with wild mushrooms. These places are famous and black truffles.

This region is represented by the following manufacturers:

- Vidal Fleury