 The Rhône valley can be divided into two separate wine regions, the northern Rhône and the southern Rhône. The northern Rhône, running from Côte Rôtie to St. Péray, generally produces small quantities of very fine wine, partly due to the vertiginous and labour-intensive slopes that characterise the area. Syrah is the dominant grape variety here, while in the southern Rhône it takes less of a starring role in the spectrum of varieties cultivated. The southern Rhône possesses a much more extensive vineyard than that of northern Rhône, and Châteauneuf du Pape is the southern Rhône's best-known appellation, followed perhaps by Gigondas, and the region's most popular grape varieties are Grenache, Syrah, and Mourvèdre. These appellations need little introduction however, renowned as they are the world over.
People from Lyon, myself included, regard it as the gastronomic capital of France. Lyon epitomises the real French food culture; wholesome, hearty and simple. The secret to Lyon's food culture is the 'bouchon'. Bouchons are simple, busy and atmospheric restaurants where food is often served in large dishes for people to help themselves. The time and effort invested in the enjoyment and creation of good food and wine is evident in the resultant quality of both!
Philippe
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