Anjou and Saumur

Question 1

Anjou Saumur Wine Map

Answer 1

Question 2

Saumur

Answer 2

• Saumur is an eastern subregion of Anjou
• Saumur is the Loire’s center for sparkling wine production
• Over half of Saumur’s grapes are destined for Saumur AOP sparkling wines or Cremant de Loire AOP

Question 3

Savennieres

Answer 3

• Savennieres (and the AOP’s within it) is/are the only AOP/’s that lie wholely north of the Loire in Anjou
• Savennieres enjoys a steep southern exposure and unique soil composed of blue schist and volcanic debris
• Roche aux Moines and Coulee de Serrant were unofficial grand crus of Savennieres until they both gained their own AOC status in 2011. Coulee de Serrant is a monopole of Nicolas Joly.

Question 4

Coteaux du Layon AOP

Answer 4

• Coteaux du Layon is a strip running northwest through and over the Layon river up to the Loire.
• All grapes, affected either by passerillage or botrytis, must be hand-harvested in successive tries
• Min. residual sugar is 34g/l. Min. residual sugar for Chaume Premier Cru is 80g/l
• Chaptalization is not permitted for Chaume Premier Cru and SGN wines

Question 5

Seven villages allowed to append their name to Coteaux du Layon

Answer 5

Faye d’Anjou/Faye

Rochefort-sur-Loire/Rochefort

Rablay-sur-Layon/Rablay

Beaulieu-sur-Layon/Beaulieu

St. Aubin de Luigné/St. Aubin

St. Lambert du Lattay/St. Lambert

Chaume (“Premier Cru”). Min. residual sugar is 80g/l

Question 6

Coteaux de l’Aubance

Answer 6

• A patch just east of Quarts du Chaume and Coteaux du Layon
• Like Coteaux du Layon, min. residual sugar is 34g/l
• Like Coteaux du Layon, styles are moelleux and SGN (Sélection de Grains Nobles)
• Botrytis is required for SGN grapes

Question 7

Saumur-Champigny AOP

Answer 7

• Est. 1957
• Rouge only. Max 15% combined cabernet sauvignon and pineau d’aunis
• Near Champigny–“the field of fire”–the limestone is harder, iron-rich, and inflected with shale. Eight surrounding villages may produce the red wine Saumur-Champigny. Bellevigne-les-Châteaux, Montsoreau, Parnay, Saumur, Souzay-Champigny, Turquant, Varrains.

Question 8

Bonnezeaux

Answer 8

• Thouarcé is the only commune of production
• Vines are planted on a succession of three southwest facing slopes: La Montagne, Beauregard, Fesles
• Grapes must be botrytis affected
• Chaptalization is legal (unlike with Quarts de Chaume)
• Min. residual sugar is 51g/l
• 104 ha

Question 9

Quarts de Chaume

Answer 9

• Grapes are affected either by passerillage or botrytis
• Min. residual sugar is 85 g/l
• As of 2010, “Grand Cru” may be added to the label
• Steep, south-facing slopes featuring Brioverian schist and pudding stone

Question 10

Anjou Villages Brissac AOP

Answer 10

• Red wines made from Cabernet Franc and Sauvignon (assemblage not specified)
• Est. 1998
• Covers the same ten communes that are authorized for Coteaux de l’Aubance

Question 11

Anjou-Villages AOP

Answer 11

• Est. 1991
• Cabernet Franc and/or Cabernet Sauvignon (assemblage not specified)
• A large area within Anjou running northwest around the Layon and Loire rivers

Question 12

Coteaux de Saumur AOP

Answer 12

• 100% Chenin
• Min. residual sugar is 34g/l
• Est. 1962
• Chaptalization is prohibited

Question 13

Cabernet d’Anjou AOP

Answer 13

• Cabernet d’Anjou AOP is rosé only made from Cabernet Franc and Sauvignon
• Est. 1964
• Min. residual sugar is 10 g/l

Question 14

Rosé d’Anjou AOP

Answer 14

• Rose made from: Grolleau (Groslot), Grolleau Gris, Cab. Franc, Cab. Sauvignon, Cot, Gamay, Pineau d’Aunis
• Min. residual sugar is 7 g/l
• Est. 1957

Question 15

Haut-Poitou

Answer 15

• Red wine from: Min. 60% Cabernet Franc, and accessory varieties: Gamay, Gamay de Bouze, Gamay de Chaudenay, Merlot, Pinot Noir

- White wine from: Min. 60% Sauvignon Blanc, plus Sauvignon Gris

• Rosé from: Min. 40% Cabernet Franc, plus a min. 20% Pinot Noir and a min. 20% Gamay
• Est. 2011