This is a first in a two-part series because, well, I just have that many (amazing) Tablas Creek wines to try.
For those of you unfamiliar with the Tablas Creek story, here’s a brief synopsis (Jason, feel free to step in and edit me if I got any of this wrong)…
Did you join us for a tour of the Northern Rhône? Well here’s part deux as we explore the slightly more intricate Southern Rhône region…
[Information based on WSET Level 3 material]
I’ve talked about France’s Rhône region in a few previous posts—rosé winemaking, carbonic and semi-carbonic maceration, and of course Southern Rhône red blends. So I think it’s time for an overview of the Rhône and it is, in my mind, easier to do so by separating out the North and South. So, let’s start at the top and work our way down of this very narrow French wine region. Here we go…
[Information based on WSET Level 3 material]
Red wines from the Southern Rhône are often a blend of grape varieties. State the stylistic and practical reasons why a winemaker in this region might choose to blend.
[Answer(s) based on WSET Level 3 material]
Much red wine labelled Côtes du Rhône is produced using semi-carbonic maceration. Answer the following questions about the process.
[Answer(s) based on WSET Level 3 material]
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