Côtes-du-Rhône is produced in red and white versions; the red being far more popular and better known. These are blends of several grapes, most often Grenache and Syrah with other varieties including Mourvedre and Carignan. Medium-bodied, they have red cherry and berry fruit, slight spice and woodsy flavors, good acidity and moderate tannins. These are made in a style to be consumed from three to seven years. although a few of the best can drink well for a decade.

Much like their red siblings, Côtes-du-Rhône whites are a great value, with many wines at or under $20 to be found. They must be made from at least 80% of the allowed Rhone white grapes: Clairette, Grenache blanc, Marsanne, Roussanne, Bourboulenc, and Viognier and make ideal summer quaffers.

White wines from this area can vary enormously in quality and typicity from thin and watery to juicy and ripe. The best producers, however, will make wines that are rich and ripe. Côtes-du-Rhône is almost always drinkable upon release and requires no further cellaring.