France - Touraine Flashcards
1
Q
Touraine AOP
A
- Blanc - Sauvignon Blanc and max 20% Sauvignon Gris
- Rouge - Min. 40% Cot. Vyd’s west of Tours min. 90% CF
- Primeur/Nouveau: 100% Gamay
- Varietal-Labeled Gamay: Min. 75% Gamay, plus CF Cabernet Sauvignon, Cot, and Pinot Noir
.
2
Q
Saint-Nicolas-de-Bourgueil AOP
A
- Red and rose only
- CF w/ max 10% Cabernet Sauvignon
- Min alcohol 10.5%
- North bank of Loire
- Gravelly alluvial soils close to Loire generate lighter, fresher styles. Those w/ tuffeau jaune produce richer, spicier wines.
- Producers-
Domaine Olivier
Amirault
3
Q
Chinon AOP
A
- Red white and rose
- Blanc 100% Chenin- rare - only 3% of production
- Rouge CF w/ max 10% Cab Sauv
- Min alcohol 10% Blanc, 10.5% Rose and rouge
- Vyd’s occupy north and south of the Vienne river.
- Varennes (alluvial sand), tuffeau (soft limestone), clay. Alluvial terraces of sand, silt, and river gravels are found on lower, flat lands close to the river.
- Chinon’s third terroir-at the top of the hillsides, where sand and clay mix with flint; it is also found on the hillocks, known as “puys”
- The grapes picked from the sandy-gravel soil make fresh, fruity, unoaked wines. They are often machine harvested, fermented in inert vessels. Grapes from the clay-limestone coteaux are hand-picked, gently extracted, long maceration, and fermented and aged in some oak, with a proportion of new wood.
- Climate is moderated by the Atlantic and the confluence of the Loire/Vienne rivers.
- 1/2 of the producers use up to 25% new wood, and just 5% use a high proportion (75% to 100%).
- Most important vineyards-Le Clos de l’Olive, Le Chêne Vert, and La Croix Boissée
- Producers - Olga Raffault, Dmn Charles Joguet,
Couly-Dutheil, Bernard Baudry
4
Q
Montlouis-sur-Loire
A
- Blanc / Sparkling
- Vin Mousseux á Fermentation Unique, produced from just one fermentation, must spend min 9 mo’s on lees and must be disgorged, which is not always the case with pét-nat
- Tuffeau limestone
- Some producers have vineyards in Vouvray, but, as the law states that Vouvray must be vinified in Vouvray, those with cellars only in Montlouis must label their wines as Vin de France.
5
Q
Bourgueil AOP
A
- Rose and red only - CF with max 10% Cab Sauv in the vineyard.
- Chalky clay soil on hillsides
- CF must be majority of the blend
- Min alcohol 10.5%
- Frost can be a problem in the flatland
- Erosion can be a problem on the slopes
6
Q
Vouvray AOP
A
- North bank of the Loire
- White/sparkling
- 95% Chenin 5% Orbois in the vyd
- Chenin must comrise majority of the blend
- Maximum RS- Vouvray sec 8 g/l (the level can be adjusted depending on the acidity content) Demi-sec 9-18 g/l Moelleux 18-45 g/l and doux minimum 45 grams per liter.
- Minimum alcohol -Blanc: 11%, base wines for Vin Mousseux/Pétillant: 9.5%
- Traditional method- Wines not released until 12 months after tirage.
- Tuffeau limestone is the basis of Vouvray. Slopes are referred to as premières côtes, where the topsoil is clay-flint, a soil known locally as “perruches”.
- Producers - Domaine Huet, Philipe Foureau, Francois Pinon
7
Q
Mountloius- sur-Loire AOP
A
- South of the Loire, across from Vouvray. Sandwiched between Loire to the north and Cher to the south
- White, sparkling, pet-nat. 100% Chenin
- Trad method- not released until 9 months after date of tirage
- Pet-nat - Native yeast fermentation. Min. 9 months on lees. Must be disgorged. No dosage is permitted
- Must be hand harvested and vintage dated.
- Topsoils are a blend of clay and flint
- Producers - Jacky Blot, Francois Chidaine, Taille Aux Loups
8
Q
Cheverny AOP
A
- All wines are blends
- 50% combined Sauvignon Blanc and Sauvignon Gris plus min.16% combined Chardonnay, Chenin Blanc and Orbois
- Rouge - Min. 85% combined PN & Gamay
Principal Variety: Min. 50% PN
Complementary Variety: Min. 16% Gamay
Accessory Varieties: CF and Cot - Alluvial soil
9
Q
Cour-Cheverney AOP
A
- 100% Romorantin
- Min alcohol 10%
- Alluvial soils of sand w/ either clay or gravel.
- The wines are typically dry, but late-harvest sweet wines are occasionally produced
