Which grape variety can be co-fermented with Syrah in Côte-Rôtie?

In Côte-Rôtie, a renowned wine-producing area in the northern Rhône Valley, Syrah is often co-fermented with Viognier. This practice enhances the wine’s aromatic complexity and contributes to its overall flavor profile. The inclusion of a small percentage of Viognier, typically around 5-20%, introduces floral and stone fruit notes which complement the dark fruit and savory characteristics of Syrah. This co-fermentation can also influence the color and texture of the wine.

Viognier's ability to soften the tannins of Syrah and enhance its aromatic expression is what makes this combination particularly successful and traditional in the region. This approach not only creates a distinctive style but also showcases the unique terroir of Côte-Rôtie.

The other grape varieties listed do not have the same historical or stylistic significance when paired with Syrah in Côte-Rôtie. Chardonnay is typically associated with white wine production, Petit Verdot is more commonly used in Bordeaux blends, and Sauvignon Blanc is associated with different flavor profiles and regions. Thus, Viognier stands out as the correct answer due to its established role in the production of Côte-Rôtie wines.