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Southern Rhone Red Blend refers to a wide range of grape varieties often blended together to make wines in the southern reaches of the Rhone Valley in the south of France. While the blend could theoretically consist of any of a wide range of grape varieties, it is usually made up of Grenache, Syrah and Mourvedre, in varying proportions, typically with Grenache and Syrah as the dominant partners.

The Rhone Valley is one of France's key wine regions, and is divided neatly by a gap of about 25 miles (40km). Wines from the northern part of the valley tend to be Syrah-dominant (Hermitage and Cote Rotie being the most notable examples), while wines from the southern Rhone are more commonly blends, with Grenache playing a more dominant role. Chateauneuf-du-Pape is the most famous example of a southern Rhone blend, but similar blends are found in wines from Gigondas, Vacqueyras and the regional Cotes du Rhone title.

Alongside Grenache, Syrah and Mourvedre (which are often collectively referred to as a GSM blend), a number of local varieties can be found in southern Rhone blends. This includes varieties like Carignan and Cinsaut, which are planted along the Mediterranean coast, but also more obscure varieties like Clairette, Counoise, Muscardin, Terret Noir and Vaccarese. It is not unheard of for southern Rhone red blends to also include white grape varieties like Viognier or Roussanne in small proportions.

Given that there are so many possible combinations in these southern French varieties, "Rhone Blend" and its variants have been useful cover-all terms. An unresolved question is whether it is appropriate to use the descriptor for wines from regions that have adopted these varieties. Australia and California in particular have embraced the classic Rhone grape varieties: in California, the main proponents of the variety have become known as the "Rhone Rangers", and in Australia, the term "GSM" on a bottle has been enthusiastically embraced by consumers. 

Food matches for Southern Rhone Red Blended Wines include:

• Beef and bean stew with sage
• Meatloaf
• Herb-crusted lamb rack