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France_Loire Valley > Compendium > Flashcards

Compendium Flashcards

1
Q

Anjou AOP

  • Department
  • Style
  • Date
A

Anjou AOP

  • Maine-et-Loire, Deux-Sèvres, Vienne
  • Style
    • Blanc: Chenin Blanc, plus max. 20% combined Chardonnay and Sauvignon Blanc
    • Rouge: Cabernet Franc and Cabernet Sauvignon, plus max. 30% combined Pineau d’Aunis and Grolleau (max. 10% Grolleau)
    • Rouge Primeur/Nouveau
    • Anjou Gamay: 100% Gamay
    • Anjou Gamay Primeur/Nouveau
    • Vin Mousseux Blanc: Min. 70% Chenin Blanc, plus Cab. Franc, Cab. Sauvignon, Grolleau, Grolleau Gris, Pineau d’Aunis, Gamay, and max. 20% Chardonnay (traditional method, min. 9 months on lees)
    • Vin Mousseux Rosé: Cab. Franc, Cab. Sauvignon, Cot, Gamay, Grolleau, Grolleau Gris, Pineau d’Aunis (traditional method, min. 9 months on lees)
    • All Anjou wines may include the geographical designation “Val de Loire” on the label
  • 1936
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2
Q

Anjou Brissac AOP

  • Department
  • Style
  • Date
A

Anjou Brissac AOP

  • Maine-et-Loire
  • Style
    • Rouge: Cabernet Franc and Cabernet Sauvignon
    • All Anjou wines may include the geographical designation “Val de Loire” on the label
  • 1998
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2
Q

Anjou Brissac AOP

  • Department
  • Style
  • Date
A

Anjou Brissac AOP

  • Maine-et-Loire
  • Style
    • Rouge: Cabernet Franc and Cabernet Sauvignon
    • All Anjou wines may include the geographical designation “Val de Loire” on the label
  • 1998
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3
Q

Anjou-Coteaux de la Loire AOP

  • Department
  • Style
  • Alcohol
  • Harvest Method
  • RS
  • Date
A

Anjou-Coteaux de la Loire AOP

  • Maine-et-Loire
  • Style
    • Blanc: 100% Chenin Blanc
    • All Anjou wines may include the geographical designation “Val de Loire” on the label
  • 14% (11% acquired, or 10% acquired if the potential minimum alcohol is at least 18%)
  • 221 g/l (grapes, affected either by passerillage or botrytis, are harvested in successive tries)
  • 34 g/L
  • 1946
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4
Q

Anjou-Villages AOP
- Department
- Style
- Elevage
- Date

A

Anjou-Villages AOP

  • Maine-et-Loire, Deux-Sèvres
  • Style
    • Rouge: Cabernet Franc and/or Cabernet Sauvignon
    • All Anjou wines may include the geographical designation “Val de Loire” on the label
  • The wines may not be released until September 1 of the year following the harvest.
  • 1991
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5
Q

Bonnezeaux AOP

  • Department
  • Commune
  • Style
  • Alcohol
  • Enrichment
  • RS
  • Harvest Method
  • Date
A

Bonnezeaux AOP

  • Maine-et-Loire
  • Thouarcé
  • Style
    • Blanc: 100% Chenin Blanc
    • Bonnezeaux wines may include the geographical designation “Val de Loire” on the label.
  • 15% (12% acquired, or 11% acquired if potential alcohol is at least 19%)
  • Unlike Quarts de Chaume, chaptalization is legal for Bonnezeaux AOC.
  • 51 g/L
  • Grapes may be affected by botrytis and must be harvested by hand in successive tries
  • Wines may not be released until April 1 of the year following the harvest
  • 1951
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5
Q

Cabernet d’Anjou AOP

  • Department
  • Style
  • Date
A

Cabernet d’Anjou AOP

  • Maine-et-Loire, Deux-Sèvres, Vienne
  • Style
    • Rosé: Cabernet Franc and Cabernet Sauvignon
    • Rosé Primeur/Nouveau
    • All Anjou wines may include the geographical designation “Val de Loire” on the label
  • 1964
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5
Q

Cabernet de Saumur AOP-NO LONGER IN PRODUCTION/ABSORBED by SAUMUR AOP

  • Department
  • Style
  • RS
  • Date
A

Cabernet de Saumur AOP-NO LONGER IN PRODUCTION/ABSORBED by SAUMUR AOP

  • Maine-et-Loire, Deux-Sèvres, Vienne
  • Style
    • Rosé: Cabernet Franc and Cabernet Sauvignon
    • Rosé Primeur/Nouveau
    • All Saumur wines may include the geographical designation “Val de Loire” on the label
  • 7 g/L
  • 1964
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6
Q

Coteaux de l’Aubance AOP

  • Department
  • Style
  • Alcohol
  • Must Weight
  • Enrichment
  • RS
  • Harvest Method
  • Elevage
  • Date
A

Coteaux de l’Aubance AOP

  • Maine-et-Loire
  • Style
    • Blanc: 100% Chenin Blanc
    • Sélection de Grains Nobles (SGN)
    • Coteaux de l’Aubance wines may include the geographical designation “Val de Loire” on the label
  • 14% (11% acquired, or 10% acquired if potential alcohol is at least 18%)
  • Minimum Must Weight:
    • Blanc: 238 g/l
    • SGN: 323 g/l
  • Chaptalization is legal.
  • 34 g/L
  • For all wines, grapes must be hand-harvested in successive tries. Presence of botrytis is required in grapes harvested for SGN wines.
  • Elevage
    • Blanc may not be released until March 1 of the year following the harvest
    • SGN wines may not be released until June 15 of the second year following the harvest.
  • 1950
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7
Q

Coteaux de Saumur AOP

  • Departmet
  • Style
  • Alcohol
  • Must Weight
  • Enrichment
  • RS
  • Date
A

Coteaux de Saumur AOP

  • Maine-et-Loire, Deux-Sèvres, Vienne
  • Style
    • Blanc: 100% Chenin Blanc
    • All Saumur wines may include the geographical designation “Val de Loire” on the label
  • 15% (11% acquired)
  • 238 g/l (grapes, affected by either botrytis or passerillage, must be harvested in successive tries)
  • Chaptalization is prohibited.
  • 34 g/L
  • 1962
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8
Q

Coteaux du Layon AOP

  • Department
  • Village than append their name
  • Style
  • Alcohol
  • Must Weight
  • RS
  • Harvest Method
  • Enrichment
  • Elevage
  • Date
A

Coteaux du Layon AOP

  • Maine-et-Loire
  • Village than append their name
    • 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”)
  • Style
    • Blanc: 100% Chenin Blanc
    • Sélection de Grains Nobles (SGN): botrytis-affected grapes
    • Coteaux du Layon wines may include the geographical designation “Val de Loire” on the label.
  • Alcohol
    • Coteaux du Layon: 14% (11% acquired, or 10% acquired if potential alcohol is 18% or higher)
    • Coteaux du Layon SGN (with or without village designation): 19%
    • Coteaux du Layon Chaume Premier Cru: 16.5% (11% acquired)
    • Coteaux du Layon (with other village designation): 15% (12% acquired, or 11% if potential alcohol is 19% or higher)
  • Must Weight
    • Coteaux du Layon: 221 g/l
    • Coteaux du Layon SGN (with or without village designation): 323 g/l
    • Coteaux du Layon Chaume Premier Cru: 272 g/l
    • Coteaux du Layon (with other village designation): 238 g/l
    • All grapes, affected either by passerillage or botrytis, are harvested in successive tries
  • RS
    • Coteaux du Layon: 34 g/l
    • Coteaux du Layon Chaume Premier Cru: 80 g/l (68 g/l prior to 2011)
  • Chaptalization is not allowed for Chaume Premier Cru and SGN wines
  • All grapes destined for the production of Coteaux du Layon & its communal designations must be hand harvested in successive tries.
  • Elevage
    • Coteaux du Layon Chaume Premier Cru: Wines may not be released until September 1 of the year following the harvest
    • Coteaux du Layon SGN: Wines may not be released until June 15 of the second year after harvest
  • 1950
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8
Q

Coulée de Serrant AOP

  • Department
  • Commune
  • Size
  • Owner
  • Style
  • Alcohol
  • Must Weight
  • Enrichment
  • RS
  • Harvest
  • Elevage
  • Date
A

Coulée de Serrant AOP

  • Maine-et-Loire
  • Savennières
  • 7 ha (Coulée de Serrant is divided into three distinct sections, the Grand Clos de la Coulée, the Clos du Château, and Les Plantes)
  • Nicolas Joly - Monopole
  • Style
    • Blanc (Sec, Moelleux, Doux): 100% Chenin Blanc
    • Savennières Coulée de Serrant may include the geographical designation “Val de Loire”
  • Alcohol
    • Sec: 12.5% (11.5% acquired)
    • Moelleux/Doux: 15.5% (11.5% acquired)
  • Must Weight
    • Sec: 204 g/l
    • Moelleux/Doux: 255 g/l
  • Chaptalization is prohibited
  • RS
    • Sec: Max. 4 g/l
    • Moelleux/Doux: Min. 30 g/l
  • Manual harvesting is required
  • Wines may not be released until July 1 of the year following the harvest
  • 2011 (formerly a geographic designation for Savennières AOC)
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9
Q

Haut-Poitou AOP

  • Department
  • Style
  • Date
A

Haut-Poitou AOP

  • Deux-Sèvres, Vienne
  • Style
    • Blanc: Min. 60% Sauvignon Blanc, plus Sauvignon Gris
    • Rouge:
      • Principal Variety: 60%-100% Cabernet Franc
      • Accessory Varieties: Gamay max 10%, Gamay de Bouze, Gamay de Chaudenay, Merlot, Pinot Noir
      • Min. 40% Cabernet Franc through the 2021 harvest for both encépagement and assemblage
    • Rosé: Min. 40% Cabernet Franc, plus a min. 20% Pinot Noir and a min. 20% Gamay
    • All Haut-Poitou wines may include the geographical designation “Val de Loire” on the label
  • 2011
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10
Q

Quarts de Chaume AOP
- Department
- Commune
- Style
- Alcohol
- Min Must Weight
- Enrichment
- RS
- Harvest Method
- Elevage
- Date

A

Quarts de Chaume AOP

  • Maine-et-Loire
  • Rochefort-sur-Loire
  • Style
    • Blanc: 100% Chenin Blanc
    • As of the 2010 harvest, “Grand Cru” may be added to the label
    • Quarts de Chaume wines may include the geographical designation “Val de Loire” on the label.
  • 18% (11% acquired)
  • 298 g/l (Cryoextraction is currently prohibited by law, but a transitional agreement allows the practice through 2019.)
  • Chaptalization is prohibited
  • 85 g/l (34 g/l prior to 2011)
  • Grapes, affected either by passerillage or botrytis, must be harvested by hand in successive tries
  • Wines may not be released until September 1 of the year following the harvest
  • 1954
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11
Q

Rosé d’Anjou AOP

  • Department
  • Style
  • Date
A

Rosé d’Anjou AOP

  • Maine-et-Loire, Deux-Sèvres, Vienne
  • Style
    • Rosé: Grolleau (Groslot), Grolleau Gris, Cab. Franc, Cab. Sauvignon, Cot, Gamay, Pineau d’Aunis
    • Rosé Primeur/Nouveau
    • All Anjou wines may include the geographical designation “Val de Loire” on the label
  • 1957
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12
Q

Saumur AOP

  • Department
  • Subzones
  • Style
  • Elevage
  • Date
A

Saumur AOP

  • Maine-et-Loire, Deux-Sèvres, Vienne
  • Puy Notre-Dame
  • Style
    • Blanc: 100% Chenin Blanc
    • Rouge & Rosé: Cabernet Franc, plus a max. 30% combined Cabernet Sauvignon and Pineau d’Aunis
    • Saumur “Puy Notre-Dame”: Cabernet Franc and a max. 15% Cabernet Sauvignon (reds only)
    • Vin Mousseux Blanc: Chenin Blanc min 60%, Sauvignon Blanc max 10%, Chardonnay, Cab. Franc, Cab. Sauvignon, Gamay, Pinot Noir, Pineau d’Aunis, Grolleau, Grolleau Gris.
    • Vin Mousseux Rosé: As for Vin Mousseux Blanc
    • All Saumur wines may include the geographical designation “Val de Loire” on the label
  • Elevage
    • Vin Mousseux is made by the traditional method, and is aged for a min. 9 months on the lees.
    • Saumur “Puy Notre-Dame” may not be released until June 1 of the year following the harvest
  • 1936
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13
Q

Saumur-Champigny AOP

  • Department
  • Commune
  • Style
  • Date
A

Saumur-Champigny AOP

  • Maine-et-Loire
  • Bellevigne-les-Châteaux, Montsoreau, Parnay, Saumur, Souzay-Champigny, Turquant, Varrains
  • Style
    • Rouge:
      • Principal Variety: Cabernet Franc
      • Accessory Varieties: Max. 15% combined Cabernet Sauvignon and Pineau d’Aunis
      • All Saumur wines may include the geographical designation “Val de Loire” on the label
  • 1957
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14
Q

Savennières AOP

  • Department
  • Subzone
  • Commune
  • Style
  • Must Weight
  • Enrichment
  • RS
  • Harvest Method
  • Elevage
  • Date
A

Savennières AOP

  • Maine-et-Loire
  • None (In 2011, Coulée de Serrant and Roche-aux-Moines, formerly considered geographic designations of Savennières, each received their own AOCs.)
  • Bouchemaine, La Possonnière, Savennières
  • Style
    • Blanc (Sec to Doux): 100% Chenin Blanc
    • Savennières may include the geographical designation “Val de Loire”
  • Must weight
    • Savennières Sec: 186 g/l
    • Savennières Demi-Sec/Moelleux/Doux: 212 g/l
  • Enrichment: Chaptalization is prohibited for wines of demi-sec or sweeter quality-
  • RS
    • 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 (no longer explicitly stated as of 2011)
    • Moelleux: 18-45 g/l (no longer explicitly stated as of 2011)
    • Doux: more than 45 g/l (no longer explicitly stated as of 2011)
  • Harvest Method
  • Wines may not be released until April 1 of the year following the harvest
  • 1952
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15
Q

Savennières Roche Aux Moines AOP

  • Department
  • Commune
  • Size
  • Style
  • Must Weight
  • Chaptalization
  • RS
  • Harvest Method
  • Elevage
  • Date
A

Savennières Roche Aux Moines AOP

  • Maine-et-Loire
  • Savennières
  • 33 ha
  • Style
    • Blanc (Sec, Moelleux, Doux): 100% Chenin Blanc
    • Savennières Roche Aux Moines may include the geographical designation “Val de Loire”
  • Must Weight
    • Sec: 204 g/l
    • Moelleux/Doux: 255 g/l
  • Chaptalization is prohibited
  • RS
    • Sec: Max. 4 g/l
    • Moelleux/Doux: Min. 30 g/l
  • Manual harvesting is required.
  • Wines may not be released until July 1 of the year following the harvest
  • 2011
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16
Q

Côte Roannaise AOP

  • Department
  • Style
  • Date
A

Côte Roannaise AOP

  • Loire
  • Rose/Rouge - 100% Gamay
  • 1994
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17
Q

Côtes d’Auvergne AOP

  • Department
  • Subzone
  • Style
  • Date
A

Côtes d’Auvergne AOP

  • Puy-de-Dôme
  • Subzones
    • Rouge only: Boudes, Chanturgue, Châteaugay, Madargue
    • Rosé only: Corent
  • Style
    • Blanc: 100% Chardonnay
    • Rosé: Min. 50% Gamay plus Pinot Noir
    • Rouge: Min. 50% Gamay plus Pinot Noir
  • 2011
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17
Q

Côtes du Forez AOP

  • Department
  • Style
  • Date
A

Côtes du Forez AOP

  • Loire
  • Style
    • Rouge/Rosé: 100% Gamay
  • 2000
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18
Q

Saint-Pourçain AOP
- Department
- Style
- Date

A

Saint-Pourçain AOP

  • Allier
  • Style
    • Blanc: 50-80% Chardonnay, 20-40% Sacy (Tressalier), max. 10% Sauvignon Blanc
    • Rosé: 100% Gamay
    • Rouge: 40-75% Gamay, and 25-60% Pinot Noir
  • 2009
19
Q

Châteaumeillant AOP

  • Department
  • Commune
  • Style
  • Date
A

Châteaumeillant AOP
- Indre and Cher
- Communes
- Cher: Châteaumeillant, Saint-Maur, Vesdun
- Indre: Champillet, Feusines, Néret, Urciers
- Style
- Rosé: Min. 60% Gamay plus Pinot Noir and a max. 15% Pinot Gris
- Rouge: Min. 60% Gamay plus Pinot Noir
- Gamay min. 50% from 2021, with a min. 60% mandatory from 2027 onward.
- 2010

20
Q

Coteaux du Giennois AOP

  • Department
  • Style
  • Date
A

Coteaux du Giennois AOP

  • Loiret and Nièvre
  • Style
    • Blanc: 100% Sauvignon Blanc
    • Rosé: Pinot Noir and Gamay (neither may exceed 80%)
    • Rouge: Pinot Noir and Gamay (neither may exceed 80%)
    • Coteaux du Giennois wines may include the geographical designation “Val de Loire” on the label
  • 1998
21
Q

Menetou-Salon AOP

  • Department
  • Commune
  • Style
  • Elevage
  • Date
A

Menetou-Salon AOP

  • Cher
  • Aubinges , Humbligny , Menetou-Salon , Morogues , Parassy , Pigny , Quantilly , Saint-Céols , Soulangis , Vignoux-sous-les-Aix
  • Style
    • Blanc: 100% Sauvignon Blanc
    • Rosé: 100% Pinot Noir
    • Rouge: 100% Pinot Noir
    • Sauvignon Gris planted before 31 July, 2009 permitted for white wine, but may not be replanted.
    • Menetou-Salon wines may include the geographical designation “Val de Loire” on the label
  • 1959
22
Q

Orléans AOP

  • Department
  • Style
  • Date
A

Orléans AOP

  • Loiret
  • Style
    • Blanc: Min. 60% Chardonnay, Pinot Gris
    • Rosé: Min. 60% Meunier, Pinot Gris and Pinot Noir
    • Rouge: 70-90% Meunier, Pinot Noir
  • 2006
23
Q

Orléans-Cléry AOP

  • Department
  • Style
  • Date
A

Orléans-Cléry AOP

  • Loiret
  • Rouge: 100% Cabernet Franc
  • 2006
24
Q

Pouilly-Fumé/Fumé de Pouilly AOP

  • Department
  • Commune
  • Style
  • Date
A

Pouilly-Fumé/Fumé de Pouilly AOP

  • Nièvre
  • Garchy, Mesves-sur-Loire, Pouilly-sur-Loire, Saint-Andelain, Saint-Laurent-l’Abbaye, Saint-Martin-sur-Nohain, Tracy-sur-Loire
  • Style
    • Blanc: 100% Sauvignon Blanc
    • Pouilly-Fumé wines may include the geographical designation “Val de Loire” on the label
  • 1937
25
Q

Pouilly-sur-Loire AOP
- Department
- Style
- Date

A

Pouilly-sur-Loire AOP

  • Nièvre
  • Style
    • Blanc: 100% Chasselas
    • Pouilly-sur-Loire wines may include the geographical designation “Val de Loire” on the label
  • 1937
26
Q

Quincy AOP

  • Department
  • Commune
  • Style
  • Date
A

Quincy AOP

  • Cher
  • Brinay, Quincy
  • Style
    • Blanc: Sauvignon Blanc, plus a max. 10% Sauvignon Gris
    • Quincy wines may include the geographical designation “Val de Loire” on the label
  • 1936
27
Q

Reuilly AOP

  • Department
  • Style
  • Date
A

Reuilly AOP

  • Cher and Indre
  • Style
    • Blanc: 100% Sauvignon Blanc
    • Rosé: Pinot Noir and Pinot Gris
    • Rouge: 100% Pinot Noir
    • Reuilly wines may include the geographical designation “Val de Loire” on the label
  • 1937
28
Q

Sancerre AOP

  • Department
  • Commune
  • Style
  • Elevage
  • Date
A

Sancerre AOP

  • Cher
  • Bannay, Bué, Crézancy-en-Sancerre, Menetou-Râtel, Ménétréol-sous-Sancerre, Montigny, Saint-Satur, Sainte-Gemme-en-Sancerrois, Sancerre, Sury-en-Vaux, Thauvenay, Veaugues, Verdigny, Vinon
  • Style
    • Blanc: 100% Sauvignon Blanc
    • Rosé: 100% Pinot Noir
    • Rouge: 100% Pinot Noir
    • Sancerre wines may include the geographical designation “Val de Loire” on the label
  • Rouge wines may not be released until March 15 of the year following the harvest
  • 1936
29
Q

Crémant de Loire AOP

  • Department
  • Style
  • Elevage
  • Pressure
  • Harvest Method
  • Date
A

Crémant de Loire AOP

  • Indre-et-Loire, Maine-et-Loire, Vienne, Deux-Sèvres, Loir-et-Cher
  • Style
    • Vin Mousseux Blanc:
    • Vin Mousseux Rosé
    • Crémant de Loire wines may include the geographical designation “Val de Loire
    • Chenin Blanc, Chardonnay, Orbois, Cabernet Franc, Grolleau, Grolleau Gris, Pinot Noir, Cabernet Sauvignon, Pineau d’Aunis
    • Max. 30% combined Cabernet Sauvignon and Pineau d’Aunis
  • The wines must spend a min. 9 months on the lees prior to dégorgement, and may not be released for a min. 12 months after the date of tirage
  • Min. 4 atmospheres of pressure
  • Manual harvesting is mandatory
  • 1975
30
Q

Rosé de Loire AOP

  • Department
  • Style
  • Date
A

Rosé de Loire AOP

  • Maine-et-Loire, Deux-Sèvres, Vienne, Indre-et-Loire, Loir-et-Cher
  • Style
    • Rosé: Grolleau (Groslot), Grolleau Gris, Cab. Franc, Cab. Sauvignon, Pinot Noir, Gamay, Pineau d’Aunis
    • Rosé de Loire may include the geographical designation “Val de Loire” on the label
  • 1974
31
Q

Coteaux d’Ancenis AOP
- Style
- Loire-Atlantique, Maine-et-Loire
- Style
- Date

A

Coteaux d’Ancenis AOP

  • Loire-Atlantique, Maine-et-Loire
  • Style
    • Blanc: 100% Pinot Gris
    • Rosé: Gamay along with max. 10% Cabernet Franc
    • Rouge: Gamay along with max. 10% Cabernet Franc
    • Varietally-Labeled “Malvoisie”: 100% Pinot Gris
    • All Coteaux d’Ancenis wines may include the geographical designation “Val de Loire” on the label
  • 2011
32
Q

Fiefs Vendéens AOP

  • Department
  • Subzones
  • Style
  • Date
A

Fiefs Vendéens AOP

  • Vendée
  • Brem, Chantonnay, Mareuil, Pissotte, Vix
  • Style
    • Blanc:
      • Principal Variety (Min. 60%): Chenin Blanc
      • Complementary Variety (Min. 10%): Chardonnay
      • Accessory Varieties:
        • Brem: Grolleau Gris
        • Vix: Sauvignon Blanc
    • Rosé:
      • Principal Varieties (Min. 50%):
        • Brem, Chantonnay: Pinot Noir
        • Mareuil, Vix, Pissotte: Gamay Noir
      • Complementary Varieties (Min. 10%):
        • Brem, Chantonnay: Gamay Noir
        • Mareuil, Vix, Pissotte: Pinot Noir
      • Accessory Varieties: Cabernet Franc, Cabernet Sauvignon, Négrette (also Grolleau Gris in Brem)
    • Rouge:
      • Principal Varieties (Min. 50%):
        • Brem, Pissotte: Pinot Noir
        • Chantonnay, Mareuil, Vix: Cabernet Franc
      • Complementary Variety (Min. 10%): Négrette
      • Accessory Varieties:
        • Brem, Pissotte: Cabernet Sauvignon, Gamay, Cabernet Franc
      • Chantonnay, Mareuil, Vix: Pinot Noir, Cabernet Sauvignon, Gamay
        • Accessory Varieties: Cabernet Sauvignon, Gamay
    • All Fiefs Vendéens wines may include the geographical designation “Val de Loire” on the label
  • 2011
33
Q

Gros Plant du Pays Nantais AOP

  • Department
  • Style
  • Alcohol
  • Must Weight
  • Sur Lie Requirements
  • Date
A

Gros Plant du Pays Nantais AOP

  • Loire-Atlantique, Maine-et-Loire, Vendée
  • Style
    • Blanc:
      • Principal Variety: Min. 70% Folle Blanche (Gros Plant)
      • Accessory Varieties: Montils and a max. 10% Colombard
    • Blanc “Sur Lie”
    • Folle Blanche may only account for a min. 50% of the encépagement through 2030
    • All Gros Plant wines may include the geographical designation “Val de Loire” on the label
  • Alcoholl
    • Blanc: 9%
    • Blanc “Sur Lie”: 9.5%
  • Minimum Must Weight:
    • Blanc: 144 g/l
    • Blanc “Sur Lie”: 153 g/l
  • Sur Lie Requirements
    • The wine must be kept on its lees (in either tank or barrel) after fermentation until at least March 1 of the year following the harvest
    • The wine is bottled directly off its fine lees between March 1 and November 30 of the year following the harvest, and not released until at least March 8
  • 2011
34
Q

Muscadet AOP

  • Department
  • Style
  • Alcohol
  • Minimum Must Weight
  • Elevage
  • Yields
  • Date
A

Muscadet AOP

  • Loire-Atlantique, Maine-et-Loire, Vendée
  • Style
    • Blanc: min. 90% Melon B (formerly called Melon de Bourgogne) with max. 10% Chardonnay
    • Blanc Nouveau/Primeur
    • Blanc “Sur Lie” - As of April 2020, no longer an allowed label designation
    • All Muscadet wines may include the geographical designation “Val de Loire” on the label
  • Alcohol
    • Muscadet: 9.5%
    • Muscadet “Sur Lie”: 10%
  • Minimum Must Weight:
    • Muscadet: 153 g/l
    • Muscadet “Sur Lie”: 161 g/l
  • Maximum Residual Sugar:
    • Blanc: 5 g/l
    • Blanc “Sur Lie”: 3 g/l
  • Wines must be separated from their lees no later than July 31 the year after the harvest
  • Maximum Yield (Rendement de Base):
    • Muscadet: 70 hl/ha
    • Muscadet “Sur Lie”: 55 hl/ha
  • 1937
35
Q

Muscadet Coteaux de la Loire AOP

  • Department
  • Style
  • Sur Lie Requirements
  • Date
A

Muscadet Coteaux de la Loire AOP

  • Loire-Atlantique, Maine-et-Loire
  • Style
    • Blanc: 100% Melon B (formerly called Melon de Bourgogne)
    • “Sur Lie” (must be vintage-dated)
    • All Muscadet wines may include the geographical designation “Val de Loire” on the label
  • “Sur Lie” Requirements:
    • The wine must be kept on its lees (in either tank or barrel) after fermentation until at least March 1 of the year following the harvest
    • The wine is bottled directly off its fine lees between March 1 and November 30 of the year following the harvest, and not marketed until at least March 8
  • 1936
36
Q

Muscadet Côtes de Grandlieu AOP

  • Department
  • Style
  • Sur Lie Requirements
  • Date
A

Muscadet Côtes de Grandlieu AOP

  • Loire-Atlantique, Vendée
  • Style
    • Blanc: 100% Melon B (formerly called Melon de Bourgogne)
    • “Sur Lie”
    • All Muscadet wines may include the geographical designation “Val de Loire” on the label
  • “Sur Lie” Requirements:
    • The wine must be kept on its lees (in either tank or barrel) after fermentation until at least March 1 of the year following the harvest
    • The wine is bottled directly off its fine lees between March 1 and November 30 of the year following the harvest, and not marketed until at least March 8
  • 1994
37
Q

Muscadet Sèvre-et-Maine AOP

  • Department
  • Subzones
  • Unofficial Subzones (Awaiting Ratification)
  • Style
  • Alcohol
  • Must Weight
  • Sur Lie Requirments
  • Elevage
  • Yield
  • Date
A

Muscadet Sèvre-et-Maine AOP

  • Loire-Atlantique, Maine-et-Loire
  • Clisson, Gorges, Le Pallet, Goulaine, Mouzillon-Tillières, Monnières-Saint-Fiacre, Château-Thébaud
  • Champtoceaux, La Haye Fouassière, Vallet
  • Style
    • Blanc: 100% Melon B (formerly called Melon de Bourgogne)
    • “Sur Lie” (wines labeled by subzone may not include “sur lie” on the label)
    • All Muscadet wines may include the geographical designation “Val de Loire” on the label
  • Minimum Potential Alcohol:
    • Muscadet Sèvre-et-Maine: 10%
    • Muscadet Sèvre-et-Maine (with subzone designation): 11%
  • Minimum Must Weight:
    • Muscadet Sèvre-et-Maine: 161 g/l
    • Muscadet Sèvre-et-Maine (with subzone designation): 178 g/l
  • “Sur Lie” Requirements:
    • The wine must be kept on its lees (in either tank or barrel) after fermentation until at least March 1 of the year following the harvest
    • The wine is bottled directly off its fine lees between March 1 and December 31 of the year following the harvest, and not marketed until at least March 8
  • Élevage for Subzones:
    • Goulaine and Le Pallet: Wines must be aged on their fine lees until at least April 1 of the second year following the harvest
    • Gorges, Clisson, Mouzillon-Tillières, Monnières-Saint-Fiacre, and Château-Thébaud: Wines must be aged on their fine lees until at least October 1 of the second year following the harvest
  • Maximum Yield (Rendement de Base):
    • Muscadet Sèvre-et-Maine: 55 hl/ha
    • Muscadet Sèvre-et-Maine (with subzone designation): 45 hl/ha
  • 1936
38
Q

Bourgueil AOP

  • Department
  • Commune
  • Style
  • Date
A

Bourgueil AOP

  • Indre-et-Loire
  • Benais, Bourgueil, La Chapelle-sur-Loire, Chouzé-sur-Loire, Ingrandes-de-Touraine, Restigné, Saint-Nicolas-de-Bourgueil, Saint-Patrice
  • Style
    • Rosé: Cabernet Franc plus a max. 10% Cabernet Sauvignon
    • Rouge: Cabernet Franc plus a max. 10% Cabernet Sauvignon
    • Bourgueil wines may use the geographical designation “Val de Loire” on the label
  • 1937
39
Q

Cheverny AOP

  • Department
  • Style
  • Alcohol
  • Enrichment
  • RS
  • Date
A

Cheverny AOP

  • Loir-et-Cher
  • Style
    • Blanc:
      • Principal Varieties: Min. 50% combined Sauvignon Blanc and Sauvignon Gris
      • Complementary Varieties: Min. 16% combined Chardonnay, Chenin Blanc and Orbois
    • Rosé & Rouge: (Min. 85% combined Pinot Noir & Gamay)
      • Principal Variety: Min. 50% Pinot Noir
      • Complementary Variety: Min. 16% Gamay
      • Accessory Varieties: Cabernet Franc and Cot (Malbec)
  • Minimum Potential Alcohol:
    • Blanc/Rosé (less than/equal to 4 g/l of residual sugar): 10%
    • Blanc/Rosé (greater than 4 g/l of residual sugar): 13% (12.5% acquired)
    • Rouge: 10%
  • Chaptalization is prohibited for blanc and rosé wines with over 4 g/l of residual sugar
  • Maximum Residual Sugar:
    • Blanc/Rosé: none stated
    • Rouge: 2 g/l
  • 1993
40
Q

Chinon AOP

  • Department
  • Commune
  • Style
  • Date
A

Chinon AOP

  • Indre-et-Loire
  • Anché, Avoine, Avon-les-Roches, Beaumont-en-Véron, Brizay, Candes-Saint-Martin, Chinon, Cinais, Couziers, Cravant-les-Côteaux, Crouzilles, Huismes, L’Ile-Bouchard, Lerné, Ligré, Panzoult, Rivière, La Roche-Clermault, Saint Benoît-la-Forêt, Saint-Germain-sur-Vienne, Savigny-en-Véron, Sazilly, Seuilly, Tavant, Theneuil, Thizay.
  • Style
    • Blanc: 100% Chenin Blanc
    • Rosé: Cabernet Franc plus a max. 10% Cabernet Sauvignon
    • Rouge: Cabernet Franc plus a max. 10% Cabernet Sauvignon
    • Chinon wines may use the geographical designation “Val de Loire” on the label
  • 1937
41
Q

Coteaux du Loir AOP

  • Department
  • Style
  • Date
A

Coteaux du Loir AOP

  • Sarthe, Indre-et-Loire
  • Style
    • Blanc: 100% Chenin Blanc
    • Rouge/Rosé: Min 50% Pineau d’Aunis
  • 1948
42
Q

Coteaux du Vendômois AOP

  • Department
  • Style
  • RS
  • Date
A

Coteaux du Vendômois AOP

  • Loir-et-Cher
  • Style
    • Blanc: Chenin Blanc, max. 20% Chardonnay
    • Rosé (Vin Gris): 100% Pineau d’Aunis
    • Rouge: Min. 50% Pineau d’Aunis, 10-40% Pinot Noir, 10-40% Cabernet Franc, max. 20% Gamay
    • Coteaux du Vendômois wines may use the geographical designation “Val de Loire” on the label
    • All percentages above are for vineyard plantings, not for the cépage of the wine
  • Maximum Residual Sugar:
    • Blanc Sec: 8 g/l (total acidity is within 2 g/l of residual sugar)
    • Off Dry White: If RS > 8 g/l, the wines are produced without enrichment
    • Vin Gris: 6 g/l (total acidity is within 2 g/l of residual sugar)
    • Rouge: 2 g/l
  • 2001
43
Q

Cour-Cheverny AOP

  • Department
  • Style
  • RS
  • Date
A

Cour-Cheverny AOP

  • Loir-et-Cher
  • Style
    • Blanc: 100% Romorantin
    • Cour-Cheverny wines may use the geographical designation “Val de Loire” on the label
  • Residual Sugar:
    • Sec: max. 8 g/l (max. 8 g/l if total acidity is within 2 g/l of the residual sugar)
    • Off-dry wines of more than 8 g/l may be produced, but they may not be chaptalized
  • 1993
44
Q

Jasnières AOP

  • Department
  • Communes
  • Style
  • RS
  • Date
A

Jasnières AOP

  • Sarthe
  • Lhomme, Ruillé-sur-Loir
  • Style
    • Blanc: 100% Chenin Blanc
    • Jasnières wines may use the geographical designation “Val de Loire” on the label
  • Blanc Sec: Max. 8 g/l (Total acidity must be within 2 g/l of the residual sugar.)
  • 2001
45
Q

Montlouis-sur-Loire AOP

  • Department
  • Communes
  • Style
  • RS
  • Sparkling Wine Requirements
  • Date
A

Montlouis-sur-Loire AOP

  • Indre-et-Loire
  • Lussault-sur-Loire, Montlouis-sur-Loire, Saint-Martin-le-Beau
  • Style
    • Blanc: 100% Chenin Blanc
    • Vin Mousseux/Pétillant
    • Vin Mousseux à Fermentation Unique (ancestral method)
    • Montlouis-sur-Loire wines may use the geographical designation “Val de Loire” on the label
  • RS
    • Blanc “Sec”: max. 8 g/l (total acidity must be within 2 g/l of residual sugar)
    • Vin Mousseux á Fermentation Unique: max 5 g/l
  • Sparkling Wine Requirements:
    • Vin Mousseux
      • Traditional Method Secondary Fermentation
      • Wines may not be released until 9 months after the date of tirage
        - Vin Mousseux á Fermentation Unique
        - Native yeast fermentation
        - Ancestral method (single fermentation)
        - Min. 9 months on lees
        - Must be disgorged
        - No dosage is permitted
        - Must be hand-harvested
        - Must be vintage dated
  • 1938
46
Q

Saint-Nicolas-de-Bourgueil AOP

  • Department
  • Commune
  • Style
  • Date
A

Saint-Nicolas-de-Bourgueil AOP

  • Indre-et-Loire
  • Saint-Nicolas-de-Bourgueil
  • Style
    • Rosé: Cabernet Franc plus a max. 10% Cabernet Sauvignon
    • Rouge: Cabernet Franc plus a max. 10% Cabernet Sauvignon
    • Saint-Nicolas-de-Bourgueil wines may use the geographical designation “Val de Loire” on the label
  • 1937
47
Q

Touraine AOP

  • Department
  • Subzones (Geographic Designations)
  • Style
  • RS
  • Harvest Method
  • Sparkling Wine Requirements
  • Elevage
  • Date
A

Touraine AOP

  • Indre-et-Loire, Loir-et-Cher
  • Amboise, Mesland, Azay-le-Rideau, Oisly, Chenonceaux
  • Style
    • Blanc: Sauvignon Blanc and max. 20% Sauvignon Gris
    • Rosé (still and Mousseux): Cabernet Franc, Cabernet Sauvignon, Cot, Gamay, Grolleau, Grolleau Gris, Meunier, Pinot Noir, Pinot Gris, Pineau d’Aunis
    • Rouge:
      • Principal Varieties: Min. 40% Cot. Vineyards west of Tours have a min. 90% Cabernet Franc.
      • Accessory Varieties: Cabernet Franc, Gamay, Cabernet Sauvignon and Pinot Noir
    • Primeur/Nouveau: 100% Gamay
    • Varietal-Labeled Gamay: Min. 75% Gamay, plus Cabernet Franc, Cabernet Sauvignon, Cot, and Pinot Noir
    • Vin Mousseux/Pétillant Blanc: Chardonnay, Chenin Blanc, Cabernet Franc, Grolleau,
    • Grolleau Gris, Orbois, Pineau d’Aunis, Pinot Noir
    • Touraine “Amboise”:
      • Blanc: 100% Chenin Blanc
      • Rosé: min. 70% Cot with Gamay
      • Rouge: 100% Cot
        - Touraine “Mesland”:
        - Blanc: Min. 60% Chenin Blanc, max. 30% Sauvignon Blanc, max. 15% Chardonnay (the amount of Chardonnay in the vineyard may not exceed the amount of Sauvignon Blanc)
        - Rosé: Min. 80% Gamay, plus Cot and Cabernet Franc
        - Rouge: Min. 60% Gamay, 10-30% Cot, 10-30% Cabernet Franc
    • Touraine “Azay-le-Rideau”:
      • Blanc: 100% Chenin Blanc
      • Rosé: Min. 60% Grolleau; plus Cot, Gamay, and max. 10% combined Cabernet Franc and Cabernet Sauvignon
    • Touraine “Oisly”:
      • Blanc: 100% Sauvignon Blanc
    • Touraine “Chenonceaux”:
      • Blanc: 100% Sauvignon Blanc
      • Rouge: min. 50% Cot with min. 10% Cabernet Franc
    • All Touraine wines may include the geographical designation “Val de Loire” on the label
  • Residual Sugar
    • Touraine Blanc and Rosé: max. 4 g/l (max. 6 g/l if the wines have not been chaptalized and have an acquired alcohol content of at least 12.5%)
    • Rouge and Varietal-Labeled Gamay: max. 2 g/l
    • Sweetness Levels for Geographic Designations: most subzones may label either blanc or rosé wines as sec or demi-sec.
    • Sec: max. 9 g/l
    • Demi-Sec: 9-18 g/l
  • All grapes used for primeur/nouveau wines must be harvested manually.
  • Vin Mousseux is made by the traditional method, and must be aged on the lees for a min. 9 months.
  • Élevage:
    • Touraine “Chenonceaux”: Blanc wines may not be released until May 1 of the year following the harvest, and Rouge wines may not be released until September 1 of the year following the harvest.
    • Touraine “Oisly”: Wines may not be released until May 1 of the year following the harvest
  • 1939
48
Q

Touraine Noble-Joué AOP

  • Department
  • Style
  • Date
A

Touraine Noble-Joué AOP

  • Indre-et-Loire
  • Style
    • Rosé:
      • Principal Variety: Min. 40% Meunier
      • Complementary Varieties: Min. 20% Pinot Gris, Min. 10% Pinot Noir
    • Touraine Noble-Joué wines may use the geographical designation “Val de Loire” on the label
  • 2001
49
Q

Valençay AOP

  • Department
  • Style
  • Date
A

Valençay AOP

  • Indre, Loir-et-Cher
  • Style
    • Blanc:
      • Principal Variety: Min. 70% Sauvignon Blanc
      • Accessory Varieties: Orbois, Chardonnay, Sauvignon Gris
    • Rosé:
      • Principal Varieties: 30-60% Gamay, min. 10% Pinot Noir, min. 10% Cot (Malbec)
      • Accessory Varieties: Max. 20% Cabernet Franc, max. 30% Pineau d’Aunis
    • Rouge:
      • Principal Varieties: 30-60% Gamay, min. 10% Pinot Noir, min. 10% Cot
      • Accessory Variety: Max. 20% Cabernet Franc
    • Until the 2024 harvest, Cabernet Sauvignon planted before Jan. 24th, 2000 will be allowed collectively with Cabernet Franc as a Max. 20% for Rosé and Rouge.
    • Valençay wines may use the geographical designation “Val de Loire” on the label
  • 2004
50
Q

Vouvray AOP
- Department
- Commune
- Style
- RS
- Sparkling Wine Requirements
- Date

A

Vouvray AOP

  • Indre-et-Loire
  • Chançay, Noizay, Parçay-Meslay, Reugny, Rochecorbon, Tours, Vernou-sur-Brenne, Vouvray
  • Style
    • Blanc: min 95% Chenin Blanc, plus a max. 5% Orbois
    • Vin Mousseux/Pétillant
    • Vouvray wines may use the geographical designation “Val de Loire” on the label
  • Blanc “Sec”: max. 8 g/l (Total acidity must be within 2 g/l of the total residual sugar.)
  • Sparkling Wine Requirements:
    • Traditional Method Secondary Fermentation
    • Wines may not be released until 12 months after the date of tirage.
  • 1936

France_Loire Valley (3 decks)

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