Wines A-Z:
R is for Rhone

    When it comes to the Southern Rhone region of France, we tend to mentally place it on the same vinous plane as California's Santa Barbara County.

   Santa Barbara may not be as famous or revered as its northern cousins - Napa and Sonoma - but its winemakers craft bottlings that are every bit as flavorful and enjoyable.

   Likewise, the Southern Rhone may not be the first wine region one thinks of in a country that is home to Bordeaux, Burgundy and Champagne, but it makes numerous wines that are definitely worth seeking out.

   So as we continue our Cyber Circle journey through the wine alphabet, "R" is for "Rhone."

Time Travel to Chateauneuf-du-Pape

   During the 1960s and into the '70s, many Americans ventured to France for the very first time. Cold War fears that kept couples close to home in the '50s were beginning to subside, and France seemed like a bucolic and romantic destination.

   Indeed, it was. And it was on these sojourns that Americans discovered Chateauneuf-du-Pape - wines that were easy-drinking and delicious, reminiscent of the nearby countryside... and fun to say (Sha-toe-noof doo pa-pop.)

   American couples would pack a few bottles in their luggage to enjoy when they returned Stateside, and before long, Chateauneuf-du-Pape was the best known wine of the Rhone.

   And for the first time, a French wine region other than Bordeaux, Burgundy or Champagne was getting some notice in America.

The Southern Rhone's Major Appellations

   While Chateauneuf-du-Pape was opening eyes and pleasing palates, it also was calling attention to its much larger home: the Southern Rhone.

   Here, in addition to Chateauneuf-du-Pape, there are five major appellations:

* Gigondas - known for its red wines and roses
* Vacqueyras - which produces reds, whites and roses
* Tavel - where rose reigns supreme
* Beaumes-de-Venise - home to fortified and sweet wines
* Cotes-du-Rhone and Cotes-du-Rhone-Villages - producing the widest array of quality wines of any Southern Rhone region

Cotes-du-Rhone and Cotes-du-Rhone-Villages

   According to the most recent figures available, more than three-fourths of all Rhone wines are Cotes-du-Rhone or Cotes-du-Rhone-Villages, the latter being a designation that is supposed to infer a step up in quality.

   Truth be told, sometimes it is such an indicator . . . and sometimes it isn't. In fact, in most vintages, the very best bottlings of the appellations tend to be Cotes-du-Rhone. It also depends on the vintner. A superior vintner with a lesser appellation can often make a wine of better value and quality. Either way, a flavorful, satisfying bottle of wine awaits.

   Part of the region's quality secret is its wide array of grape varietals that thrive there. These include:

North vs. South

   The wines of the Southern Rhone are quite different from those of the Northern Rhone.

   In the north, Syrah is the star. While there are small plantings of other varietals across the region, Syrah is the dominant red.

   In the south, because so many excellent varietals are grown there, blends are the most popular, with Grenache and Mourvedre playing the primary roles.

   Differing soils and climates are primarily responsible for the regions' varying varietal mix.

   Some members of the ACWC Tasting Panel prefer the wines of the Northern Rhone, while others swear by the bottlings of the Southern Rhone. All agree on one thing, however: These are wines that deserve more attention.

A Cotes-du-Rhone-Friendly Recipe

   The red wines of Cotes-du-Rhone and Cotes-du-Rhone-Villages make great companions to barbecued food. Here's an easy and delicious recipe that matches beautifully. It makes 4 to 6 servings.

TURKEY BARBECUE

Ingredients:

* 1/3 cup tomato paste
* 1/2 cup White Zinfandel
* 1/2 cup chopped red onion and cilantro
* 2 tsp. each chili powder and cumin
* Salt and pepper to taste
* 1 half turkey breast, 2 to 3 lbs.
* 1 to 2 Tbs. vegetable oil

Preparation:

1. Mix together tomato paste, wine, onion, cilantro, chili powder, cumin,
salt and pepper.
2. Rub turkey breast with oil.
3. Grill in covered barbecue, using indirect method, 10 to 15 minutes per
pound to 170 degrees internal temperature.
4. Brush with sauce several times during last half-hour of cooking time.
5. Thin remaining sauce to desired consistency, heat to boiling, and serve
with sliced turkey.