Fall is a magical time in wine-producing countries across the globe. The grapes, now ripe and juicy from the warmth and light of summer, are ready for harvesting. Shorter days and cooler nights mean that hearty food and full-bodied wines are more welcome at the table.

I frequently gravitate towards soul-warming soups, stews, and seasonal winter vegetables like Brussels sprouts and roasted butternut squash. To accompany these robust dishes, I look for wines that are on an equal playing field: full-bodied, with generous flavors, such as those from the Rhône Valley.

The Gateway to Southern France

Rhône Valley is France’s second-largest wine region. It is made up of two distinct wine-growing areas, one in the north and the other in the south. Each has its own unique geography, climate, soils, and grape varieties. The common denominator of both areas is the Rhône River, which meanders south through the region and moderates the temperatures of the vineyards that thrive on both sides.

The Northern Rhône has a continental climate with cold winters and warm summers. The area is a relatively small subregion comprising eight appellations, including the famous Hermitage and Côte-Rôtie. Its steep granite and slate hillsides are the perfect home for the Syrah grape, which rewards winemakers with the ability to make wonderfully robust yet finely textured wines. Unsurprisingly, all northern Rhône reds are monovarietal wines made from 100% Syrah.

The northern Rhône also produces some of the world’s greatest aromatic white wines made solely of Viognier from the Condrieu and Château Grillet appellations. Less aromatic but more stony and mineral whites, made from blends of Marsanne and Roussanne, are also produced in the northern Rhône.

Top northern Rhône wine producers include Domaine Georges Vernay, M. Chapoutier, Yves Cuilleron, Alain Graillot, Domaine Jean-Louis Chave, E. Guigal, Jean-Luc Colombo, Michel Ogier, R. Rostaing, Bernard Burgaud, Georges Vernay, Paul Jaboulet Ainé, and René Rostaing.

The Southern Rhône, in comparison, is a much larger sub-region with a flat landscape and gentle hills. The soils consist mostly of clay, sandy limestone, gravel, or simply rocks, some the size of melons. The warm Mediterranean climate in the south yields ripe, full-bodied, fruit-forward reds, typically made from Grenache blended with other grapes like Cinsault, Mourvedre, and Syrah. The area also produces many delicious but harder-to-find white, rosé, sparkling, and sweet wines.

The simple, fruity Côtes du Rhône wines, which make up two-thirds of the total Rhône production, come mostly from the south. However, nine “cru” appellations in the southern Rhône produce top Rhône wines, such as Châteauneuf-du-Pape, Gigondas, and Vacqueyras, named after the villages they come from.

Fun fact: Each appellation regulates which grapes can be used, and the famous Châteauneuf-du-Pape appellation allows a whopping 22 varieties!

Top Southern Rhone wine producers include Chateau de Beaucastel, Chateau de Saint Cosme, Chateau La Nerthe, Domaine Les Pallieres, Domaine du Vieux Telegraphe, Domaine Le Sang des Cailloux, and Domaine du Cayron.

To learn more about the individual appellations of Rhone Valley wines, visit www.vins-rhone.com/en.

There is something for everyone with the fascinating wines of the Rhône Valley. Whether you’re in the mood for a rich, austere, elegant wine from the northern Rhône or a generous, fruity type from the south, you’re sure to find the best one to grace your table.

Rhône wines pair well with many fall favorites—from tapenade served on crusty French bread to a roasted vegetable tart and all kinds of soup (like the Pistou included here), braised meats (particularly lamb), and desserts like cinnamon apple fritters and braised figs.

10 Rhône Wines to Get You Started

The best way to learn about Rhône Valley wines is simple: drink them! I would start by asking your local retailer for classic examples of northern and southern Rhône wines so you can compare the two styles. Since most of the production is red wine, I would start there, but if white, rosé, or sparkling is your jam, by all means, go for it—if you can find them.

Below are ten Rhône wines sent to me as samples. Over a few days, I paired them with the hearty Vegetable Pistou Soup (see recipe). The soup was so good that I didn’t mind having leftovers for lunch—three days in a row!

Sparkling

Monge Granon Équinox Crémant de Die NV. This was an excellent sparkling wine to get the evening going. A blend of mostly Clairette Blanche, with Aligoté and a touch of Muscat, this brightly acidic wine has lovely aromatics of jasmine, honeysuckle, and lychee. Bonus: the wine is produced using biodynamic farming methods. ($18)

Whites

Château l’Ermitage Auzan 2018. A bright, zesty, fruit-forward white wine with notes of lime, it can be enjoyed with pistou soup but also with asparagus, fish, white meat with cream sauce, and veal chops. ($14)

Ferraton Pere & Fils Cotes du Rhone Samorëns Blanc 2018 Ferraton Pere & Fils is a large, well-known winery that produces wines in both subregions of the Rhône Valley. This white wine has beautiful floral, lemony, and peach aromas. It is dry and crisp on the palate, yet with a round and weighty body and an appealing bitterness on the finish. Pair with everything from tuna tartare to full-flavored cheeses. ($16)

Rosé

Bastide du Claux Poudrière Rosé 2019. An organically-made Grenache blend rosé has great mineral character and subtle red berry flavors. Loaded with vibrant acidity, it promises to keep your thirst quenched. ($17)

Reds

Vidal-Fleury Ventoux 2017. A medium to full-bodied Syrah-based blend with notes of dark red fruits (think blackberry and black cherry), chocolate, and baking spices. This is a simple yet delicious red that can pair well with all sorts of hearty fall and winter dishes. ($14)

Famille Perrin Cotes du Rhone Nature 2018. The Perrin Family, world-renowned for their Château de Beaucastel wines, offers a wide range of southern Rhône wines made using organic and biodynamic approaches. This is a lighter style Côtes du Rhône red with raspberry, spice, white pepper, and earthy, leather-like notes. Pair with cheeses, soups, and grilled vegetables. ($14)

Maison Les Alexandrins Syrah 2018. The Wine Spectator calls this powerfully rustic wine “Fresh and direct, featuring black cherry and plum notes, lined with subtle white pepper and violet accents. Silky finish. Drink now.” ($17)

Stephane Ogier Le Temps est Venu Cotes du Rhone 2018 Stephane Ogier is one of Côte Rôtie’s most well-respected vignerons. An energetic wine made from a 60/40 blend of Grenache and Syrah, it’s loaded with flavors of smashed strawberries, cherry, and blackberry, along with hints of leather, herbs, white pepper, vanilla, and spice. Well-balanced with a medium-plus body and a long, enjoyable aftertaste. Pair with braised meats. ($21)

Ferraton Pere & Fils Crozes Hermitage 2016. Ferraton Pere & Fils is a large, distinguished winery that produces wines in both subregions of the Rhône Valley. This example from the north is a wonderful combination of dark fruit, spice, cedar, and bold tannins. You’ll also find that classic smoked meat Syrah taste. It's drinkable now (best decanted), but it will be even better in a few years. ($30)

Ferraton Pere & Fils Gigondas Les Murailles 2019. This rich Gigondas has an intense garnet color and big aromas of red fruits, black pepper, and herbs, such as sage and rosemary. The bold tannins would make it a great pairing with beef stew. ($40)

Vegetable Pistou Soup

Great for cool nights, this healthy and filling soup is chock full of early fall vegetables. It gets its name from the final ingredient, a dollop of pistou, southern France’s answer to Pesto. Serve with crusty bread and a salad on the side.

Pistou Soup

4 to 6 servings

For the soup:

3 tablespoons extra virgin olive oil

1 large onion, chopped

2 leeks, diced

3 large carrots, peeled and diced

2 celery stalks, diced

2 garlic cloves, minced

1 tablespoon salt

4 cups vegetable broth

4 cups water

2 medium zucchini, diced

4 or 5 tomatoes, seeded and chopped

1/2 pound green beans, trimmed and cut in half

1 15-ounce can white beans, drained and rinsed

2 ears raw corn kernels cut from the cob, or 1 8-ounce can corn, rinsed

1/2 cup ditalini or orzo pasta

For the Pistou:

2 cups fresh basil leaves

2 large garlic cloves, chopped

1/3 cup extra virgin olive oil

Salt and freshly ground pepper to taste

1/2 cup grated parmesan

1) In a Dutch oven or large soup pot, heat the olive oil and sauté onion, leeks, carrots and celery, stirring constantly, until the vegetables are lightly browned, about 5 to 8 minutes. Add garlic and salt and sauté for one minute.

2) Add vegetable broth and water, and bring to a boil. Season with salt and pepper, reduce the heat and simmer for 15 minutes. Stir in zucchini and tomatoes and simmer for another 15 minutes. Add green beans, white beans, corn and pasta and cook until pasta is al dente, about 10 minutes.

4) Meanwhile, prepare the pistou by processing basil leaves, garlic, olive oil, salt and pepper in a food processor until finely chopped. Set aside.

5) Ladle the soup into bowls. Add a generous dollop of pistou in the center of each and swirl to mix. Sprinkle each with parmesan and serve with crusty bread.