Sip, Swirl, and Succeed: Ace the Certified Sommelier Exam 2026 – Cheers to Your New Career!

In Côte Rôtie, a renowned wine region in the northern Rhône Valley of France, the red wines are primarily made from Syrah. However, there is a tradition of co-fermenting Syrah with a small percentage of white grape varieties to enhance the aromatic profile and complexity of the wine. Specifically, Viognier is the most commonly used white grape in this region.

The regulations for Côte Rôtie allow for up to 20% of the blend to comprise white grapes, with Viognier being the most favored among them. This percentage of Viognier can contribute floral and stone fruit characteristics while also enhancing the overall mouthfeel and aging potential of the wine. Using this amount of Viognier is characteristic of Côte Rôtie's unique style, allowing producers to create wines with a distinctive aromatic lift.

Understanding this allowance is crucial for recognizing the nuances in the flavor and aroma profiles of Côte Rôtie wines and how they differentiate themselves from other Syrah-dominant wines in the Rhône and beyond.