Definition: Saint-Joseph AOC

Northern Côtes-du-Rhône region. Production area starting about 50 kilometres south of Lyon (Chavanay in the Loire department being the northernmost town) and ending west of Valence (Guilherand in the Ardèche department being the southernmost town), on the right bank of the Rhône, more precisely within 23 communes in the Ardèche department and 3 in the Loire department. Classified as an AOC cru in 1956. Area under production: nearly 950 hectares. White grape varieties: Marsanne and Roussanne; black: Syrah. A maximum of 10% white grapes may be added to the harvest intended for producing red wines. 10% is vinified as white wine and most of it as red wine. It can be kept for 3 to 10 years depending on the vintage. Ideal serving temperature: between 12 and 15°C for white; between 18 and 19°C for red. Pair with: white wine with pan-fried scorpion fish fillets, mushroom risotto or fish in sauce; red wine with chanterelle mushrooms in cream sauce, roast pork studded with sage and roast potatoes, white meat, grilled or braised red meat, roast beef with stuffed prunes or to accompany a Condrieu rigotte cheese.