Grenache (Rasteau, Sothern Rhone)

Some parts of the southern Rhone likely feel cheated. While some appellations d'origine contrôlée (AOC) are well known all over the world and have been given trememdous flexibility to make wines largely as they would like, for many yeats, Rasteaus made nothing but Cotes du Rhone without even the name of the area attached.

Today, we are in Rasteau, barely to the east of Cairanne and only 20 miles or so mostly north and slightly east of Chateauneeuf du Pape. The little village sits mostly on a small hill about 200 meters/660 feet above sea level. At its center, there is a medieval church with the ruins of a castle thought to have been built in the 11th or 12th century. All the houses in the village are in view of the church.

Winemaking here dates to the early days of the Roman Empire. And, the grape of choice has always been Grenache. In early times, it was Grenache because in the southern Rhone, they grew Greanache. Since the end of WWII, however, Rasteau has been its own AOC. And, in the AOC, all red wines must be at least 50% Grenache, although those grapes can be any of Grenache Noir, Grenache Gris, or Grenache Blanc.Typically, 20% are Syrah and Mourvedre with Carignane being the other most used grape.

While they do make traditionl dry wines, the wines that are legendary in Rasteau are the sweet fortified ones. They are loaded with very sweet, dried raspberry, a bit of cocoa powder, currants, raisins, and some Indian spices. 

You can comfortably pair Rasteau with particularly veiny blue cheese much like you might a vintage Port, but the real pairing of choice is chocolate. Do you like chewy brownies? Open a bottle of Rasteau? Chocolate pudding? Open a bottle of Rasteau. Got your hands on some chocolate truffles? Try a bottle of Rasteau. Black forest cake? Rasteau? Chocolate ganache? Rasteau. 

You get the picture.


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