Rhône – Syrah in the north, blends in the south

The Rhône Valley splits into two quite different halves, and it is worth knowing which you are buying.

• Northern Rhône – Syrah on its own. Black pepper, olive and smoked meat, with firm structure
• Southern Rhône – Grenache-led blends, warmer and rounder, with red fruit and dried herbs

Food and serving

Rhône reds are among the best partners for herb-roasted lamb, grilled meat and anything with rosemary or thyme. The peppery note in Syrah also works well with peppered steak.

Serve at 16–18°C. Younger, more structured northern examples benefit from an hour open before drinking.

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