Anjou-Saumur

Question 1

What styles are made in Coteaux de Saumur AOP?

Answer 1

Blanc only from Chenin Blanc with a minimum 34g/L RS

Question 2

What styles are made in Anjou AOP?

Answer 2

Blanc

Rouge (avail. Primeur/Nouveau)

Anjou Gamay (avail. Primeur/Nouveau)

Vin Mousseux Blanc and Rosé

Question 3

What styles are made in Savennières Coulée de Serrant AOP? RS? Yield?

Answer 3

Blanc Sec, Moelleux, Doux

Sec: Max. 4 g/l
Moelleux/Doux: Min. 30 g/l

Sec: 30 hl/ha
Moelleux/Doux: 25 hl/ha

Question 4

What styles are made in Saumur-Champigny AOP?

Answer 4

Rouge only from CF backed by CS and Pineau d’Aunis

Question 5

What styles are made in Coteaux de l’Aubance AOP?

Answer 5

Blanc and SGN from Chenin Blanc with a minimum 34g/L RS

Question 6

What styles are made in Cabernet de Saumur AOP?

Answer 6

Rosé only from CF and CS with a maximum 7g/L RS

Question 7

What styles are made in Cabernet d’Anjou AOP?

Answer 7

Rosé from CF and CS only with a minimum 10g/L RS

Question 8

What styles are made in Saumur AOP?

Answer 8

Blanc

Rouge

Saumur “Puy Notre-Dame”

Vin Mousseux Blanc

Vin Mousseux Rosé

Question 9

What styles are made in Bonnezeaux AOP? RS? Must Weight?

Answer 9

Blanc only from Chenin Blanc

Min RS 51g/L

Min Must Weight 238g/L

*Unlike Quarts du Chaume AOP, chaptalization is legal for Bonnezeaux AOP.

Question 10

What styles are made in Anjou-Coteaux de la Loire AOP? RS? Must Weight?

Answer 10

Blanc only from Chenin Blanc

Min RS 34g/L

Min Must Weight 221g/L

Question 11

What are the available RS ranges for Anjou AOP?

Answer 11

Rouge/Gamay: 3 g/l

Primeur/Nouveau: 2 g/l

Blanc: max. 3 g/l (max. 8 g/l if total acidity is at least 2 g/l)

Blanc “Demi-Sec”: max. 18 g/l

Blanc “Moelleux”: 18-45 g/l

Blanc “Doux”: more than 45 g/l

Question 12

What is “Anjou Noir”? “Anjou Blanc”?

Answer 12

“Anjou Noir”: dark schist

“Anjou Blanc”: limestone

Question 13

What are the sections of Coulée de Serrant? (3)

Answer 13

Grand Clos de la Coulée

Clos du Château

Les Plantes

Question 14

What are the styles of Savennières AOP? Subzones? RS?

Answer 14

Blanc Sec, Demi-Sec, Moelleux, Doux

Sec: Max. 4 g/l (max. 8 g/l if total acidity is within 2 g/l of the residual sugar)

Demi-Sec: Max. 18 g/l

Moelleux: 18-45 g/l

Doux: more than 45 g/l

Question 15

What styles are made in Anjou Villages Brissac AOP?

Answer 15

Rouge only from Cab Franc and Cab Sauv

Question 16

What styles are made in Haut Poitou AOP?

Answer 16

Blanc based on Sauvignon Blanc

Dry Rosé and Rouge based on Cabernet Franc

Question 17

What are the Lieux Dits of Quarts de Chaume AOP? (3)

Answer 17

Les Quarts

Les Roueres

Le Veau

Question 18

What styles are made in Quarts de Chaume AOP? RS? Yield?

Answer 18

Blanc only. ‘Grand Cru’ may be added to label from 2010 vintage on.

Min 85g/L RS

Max 20hl/ha Yield!

Question 19

What styles are made in Rosé d’Anjou? RS?

Answer 19

Rosé only from Grolleau (Groslot), Grolleau Gris, Cab. Franc, Cab. Sauvignon, Cot, Gamay, Pineau d’Aunis

Min 7g/L RS

Question 20

What villages may append their name to Coteaux du Layon AOP? (7)

Answer 20

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”)

Question 21

What styles are made in Savennières Roche aux Moines AOP? RS? Yield?

Answer 21

Blanc Sec, Moelleux, Doux

Sec: Max. 4 g/l
Moelleux/Doux: Min. 30 g/l

Sec: 30 hl/ha
Moelleux/Doux: 25 hl/ha

Question 22

What styles are made in Anjou-Villages AOP?

Answer 22

Rouge only from Cab Franc and Cab Sauv

Question 23

What styles are made in Coteaux du Layon AOP?

Answer 23

Blanc and SGN from Chenin Blanc

May have a village name appended (7)

Minimum RS of 34g/L with the exception of Chaume 1er Cru which is 80g/L