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FranceCurated by Michele Edington, Certified Sommelier
Tain-l'Hermitage is the classic shore stop; steep granite hillside vineyards visible right from the ship.
Grapes
red: Syrah
white: Viognier, Marsanne, Roussanne
Wines & pairings
Cote-Rotie / Hermitage / Saint-Joseph (Syrah)
Starters
- Caillette (Herb and Pork Terrine) — Packed with pork, greens, and herbs, caillette carries the same savory character that makes Northern Rhône Syrah so captivating. Pepper, herbs, and dark fruit settle naturally beside every bite.
- Black Olive Tapenade — Olives, capers, and garlic pull the wine's own olive and savory notes into sharper focus. It's one of those pairings where the landscape seems to echo from plate to glass. My personal favorite.
- Mushroom Tart — Earthy mushrooms and buttery pastry bring out Syrah's woodland character. Fresh acidity keeps the richness moving while peppery spice lingers through the finish.
Entrées
- Daube de Bœuf — Hours of slow braising soften the beef into something wonderfully rich. Northern Rhône Syrah wraps around those deep flavors with pepper, dark fruit, and savory spice that feel completely at home.
- Grilled Lamb with Herbes de Provence — Lamb and Syrah have grown up together across southern France. Wild herbs, smoky grill marks, and juicy meat seem to draw every layer of the wine into the conversation.
- Duck Breast with Cherry Reduction — Duck welcomes Syrah's blackberry fruit and earthy spice with remarkable ease. A cherry sauce picks up the wine's ripe fruit while the peppery finish keeps every bite lively.
Desserts
- Saint-Marcellin or Picodon Cheese — Creamy regional cheeses bring out Syrah's savory side while dark fruit and spice continue to unfold across the palate. It feels like the meal reaching its natural conclusion.
- Dark Chocolate Tart — A Syrah with generous fruit and soft tannins settles beautifully beside bittersweet chocolate. Blackberry, cocoa, and pepper weave together from first bite to last.
- Black Cherry Clafoutis — Warm cherries and tender custard seem to borrow their fruit from the wine itself. Syrah's blackberry and black cherry notes carry the dessert through a long, elegant finish.
Condrieu (Viognier)
Starters
- Rigotte de Condrieu with Pilat apple — Rigotte de Condrieu is the little local goat cheese from the Pilat hills, with a creamy texture and gentle hazelnut character. Add a few slices of crisp Pilat apple and Viognier suddenly tastes even more floral and peachy. The local tourism board specifically recommends Rigotte with Condrieu. Who am I to go against the tourism board?
- Cervelle de canut with country bread — This creamy cheese spread with herbs, garlic, and chives comes from the Lyonnais food tradition just north of Condrieu. I love it with Viognier because the herbs pull out the wine’s floral side while its peach and apricot flavors give all that savory cheese a beautiful contrast.
- Warm Rigotte de Condrieu tart — A little tart filled with warm Rigotte gives Condrieu something creamy and buttery to work with while still keeping the pairing completely local. The cheese has subtle nutty flavors that are especially good with Viognier’s ripe stone fruit and soft spice.
Entrées
- Quenelles de brochet — Pike quenelles are one of the great dishes of the Lyon and Rhône area, especially when they arrive in a creamy sauce. Condrieu has enough body for the soft, rich texture, while its apricot, flowers, and gentle spice make the whole plate taste a little more luxurious.
- Chicken with Rigotte de Condrieu and herbs — Chicken baked with local goat cheese, thyme, and herbs gives Viognier exactly the kind of flavors it loves. The wine’s peach and floral notes work beautifully with the creamy Rigotte, while the herbs bring out its more savory side.
- Mild coconut curry — Most people don't immediately think of Condrieu with curry, but they should. The wine's floral character wraps itself around gentle spice beautifully, turning the whole meal into something unexpectedly seamless.
- Trout from the Rhône with almonds — Fresh trout with browned almonds and butter is simple enough to let Condrieu really show off. The buttery fish works with the wine’s round texture, while the toasted almonds bring out its warmer spice and ripe stone-fruit flavors.
Desserts
- Pilat apple tart — Apples are a real specialty of the Pilat, and this is one of the desserts I’d specifically use for Condrieu. A buttery apple tart brings out the wine’s ripe orchard fruit, while Viognier’s apricot and floral notes make the apples taste even more aromatic.
- Bugnes lyonnaises — These light little fried pastries are a classic around Lyon and can be scented with citrus or orange blossom. That gentle perfume is wonderful with Condrieu because it picks up the Viognier’s flowers and stone fruit without covering them up.
- Apricot and almond tart — Apricot is practically Viognier’s calling card, so I’d absolutely give it one pairing where that flavor gets to be the star. Ripe apricot, toasted almond, and buttery pastry pull out the wine’s peach, apricot, honeysuckle, and soft spice in a way that feels incredibly natural.
Featured along
- Rhone & Saone — Tournon-sur-Rhone, Tain-l'Hermitage
Common questions
- What wine is Northern Rhone known for?
- Northern Rhone, in France, is known for Cote-Rotie / Hermitage / Saint-Joseph (Syrah), Condrieu (Viognier), made from grapes such as Syrah, Viognier, Marsanne, Roussanne.
- What grapes are grown in Northern Rhone?
- Syrah, Viognier, Marsanne, Roussanne.
- What food pairs with Northern Rhone wines?
- Classic local pairings include Pilat apple tart, Rigotte de Condrieu with Pilat apple, Caillette (Herb and Pork Terrine), Quenelles de brochet, Saint-Marcellin or Picodon Cheese.