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Loire Flashcards

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1
Q

Describe the location Loire River

A
  • Originates in the Massif Central in the middle of France
  • Goes through Orleans, ends at the Bay of Biscay
  • longest river in France
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2
Q

What was the Loure Valley known as during Renaissance? When were grapes first dochmented in the Loire?

A
  • Known as the “Jardin de la France” (Garden of France) during the French Renaissance for its lush gardens
  • 1534 First documentation of grape varieties, Chenin Blanc & Cabernet Franc
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3
Q

Who introduced vines in Pays Nantais

A

The Romans are credited with the introduction of vines 2,000 years ago

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4
Q

Who established the vineyards and when

A
  • Vineyards were established by the 5th century by romans?

- Augustinian & Benedictine monks planted more vineyards as well

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5
Q

Why did the Loire become an important center of society during the Middle Ages?

A
  • its proximity to important trade routes as well as Paris & England
  • the wines were prized by nobility
  • by the 11th century the wines were being exported to England
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6
Q

What was the Loire Valley known as during the French Renaissance?

A
  • “Jardin de la France” Garden of France

- for its lush gardens

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7
Q

Who documented the first grape varieties, when & which ones

A
  • 1534 Francois Rabelais in Gargantua and Pantagruel

- Pineau de la Loire (Chenin Blanc) & Breton (Cab Franc)

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8
Q

Who later expressed interest once royal focus shifted from the Loire

A

Dutch Merchants

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9
Q

What caused Melon B to be planted more widely

A
  • A frost in 1709 killing vines throughout the region

- Melon B is frost-hardy

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10
Q

When did Phylloxera hit

A

-1880s

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11
Q

What effect did the French Rail system have on the Loire

A

-during the 19th century the rail system replaced river transport increasing competition from other wine regions

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12
Q

When was the first AOC in the Loire & what effect did it have on the region?

A
  • 1936
  • encouraged improvements to winemaking:
    - pneumatic press & temperature-controlled fermentation in the 70s & 80s especially in Sancerre
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13
Q

What sites were declared an UNESCO World Heritage site

A

-in 2000, Sully-sur-Loire & Chalonnes

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14
Q

General Loire AOC Stats & name varietals

A
  • more white wine than any other region in France
  • second only to Champagne for sparkling wine production
  • second largest producer of Rose
  • 25% Cab Franc
  • 15% Sauvignon Blanc
  • 15% Chenin Blanc
  • 14% Melon B
  • 24 varieties are permitted
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15
Q

General wine style

A
  • Enormous diversity of grapes & wine styles
  • generally they all share a lighter body and vibrant acidity
  • a result of growing grapes at the edge of where ripeness is possible
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16
Q

Describe Chenin Blanc

A
  • native to Anjou
  • offspring of Savagnin
  • early budding & susceptible to frost
  • uneven ripening within a cluster is a common trait of the variety
  • versatile
  • botrytis prone
  • typically fermented in large oak or stainless steel tanks, ML & New oak are generally avoided
  • Synonyms: Pineau de Loire, Gros Pineau, Plant d’Anjou
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17
Q

Chenin Blanc still wine descriptors

A

Descriptor: Yellow apple/pear, Quince, Tropical, White Flowers, Chamomile, Straw, Steely, Wet Stones, Soft Cheese, Mushroom, Wet Wool, Ginger, Honey
Structure: Elevated acidity, alcohol & Body depending on style

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18
Q

Chenin Blanc Sparkling Wine descriptors

A

Descriptor:
Green apple, citrus, toast, wet wool, wet stones, honey
Structure:
Elevated acid, alcohol & Body, vary with style

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19
Q

Melon B

A
  • old, native Burgundian that was introduced to the monks in the Loire in the 17th century
  • the principal grape grown in Pays Nantais & often mistakenly called Muscadet
  • offspring of Pinot & Gouias Blanc
  • Hardy high-yielding grape that does well in the challenging vineyards in Pays Nantais
  • Many wines are simple & easy drinking but some producers are experimenting with Sur Lie Aging
  • Synonyms: Melon de Bourgogne, Plant de Bourgogne, Latran
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20
Q

Melon B Descriptors

A

Descriptors:
Neutral, Lemon, Lime, Green Apple/Pear, Underripe Stone fruit, Wet Stones, Saline
-If Sur Lie, yeast, sourdough, sour beer
Structure:
Elevated Acid, Diminished Alcohol & Body,
-Full body if Sur Lie

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21
Q

Sauvignon Blanc

A

-Native to the Loire
-Offspring of Savagnin
-First mentioned 500 yrs ago in Touraine by its historical synonym “Fiers”
-Touraine does produce good quality but the best is from the Central Vineyards
-a vigorous variety & must be managed carefully to avoid overtly vegetal or herbaceous flavors
-typically fermented & aged in neutral vessels, ML is avoided
Synonyms: Blanc Fumé

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22
Q

Sauvignon Blanc Descriptors

A

Descriptor: Tart citrus (grapefruit, lemon, lime), Tart Tree Fruit ( Green apple/pear), Cut grass, green herbs, wet stones, smoke, flint
Structure:
Elevated Acid, Moderate Alcohol, Diminished Body, Dry

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23
Q

Cabernet Franc

A

-Basque origin
-Likely been in the Loire for a millenium
-Used to make sparkling, rose, & red wines that range in style from light & Fruity to tannic & Full bodied
-Broad expressions from Chinon & Saumur-Champgny, structured & ageworthy
-Still reds are often fermented in large-format concrete, stainless steel, or old oak tanks
-New oak is avoided with some exceptions
Synonym: Breton

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24
Q

Cabernet Franc Descriptors

A

Descriptors:
Raspberry, violet, savory herbs, blackcurrant leaf, pencil shavings, tobacco
Structure:
Elevated acid, Mod Alcohol, Mod body, diminished to mod tannin

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25
Q

Gamay

A
  • Burgundy native
  • Crossing of Gouias Blanc & Pinot
  • early flowering, & susceptible to frost
  • widely planted in the Touraine & Anjou
  • Fruit blending component for red, rose & sparkling
  • often undergoes semi-carbonic maceration
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26
Q

Gamay Descriptors

A

Descriptor:
Tart red fruits (Strawberry, Red cherry, Cranberry, Raspberry), lifted red floral
Structure:
Elevated Acid, mod Alcohol, Mod Body, Diminished to moderate tannin

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27
Q

Four main regions of the Loire (E-W)

A
  • Central Loire
  • Touraine
  • Anjou-Saumur
  • Pays Nantais
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28
Q

Loire growing conditions

A
  • Northern edge of growing territory
  • cool climate due to high latitude
  • grapes may not always ripen reliably
  • chaptalization is practiced when necessary
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29
Q

Name moderating influences of the Loire

A
  • vineyards situated on slopes & plateaus that line the Loire River & tributaries
  • The river & waters act as moderates, reflecting light onto the vineyards
  • proximity to the Atlantic, Pays Nantais & Anjou have a maritime climate. Experiencing moderate winers & warm, humid summers
  • moving inland the climate becomes more continental. Warmer summers & Freezing winters, less influenced but the Atlantic
  • Central Loire has little influence from Atlantic and experiences more typical four season, shorter growing season but warmer summers
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30
Q

Viticultural Risks

A
  • prone to spring frost, hilly regions & higher elevation vineyards are less prone than low-lying areas
  • hail during growing season
  • rain during growing season which can cause mildew (especially in Pays Nantais)
  • humidity from the river can create ideal conditions for Botrytis
  • significant vintage variation, in terms of yields, quality & wine styles
  • cooler vintages tend to produce more sparkling & rose with drier whites
  • warmer vintages produce fuller-bodied reds, & sweet wines (becoming more common due to climate change)
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31
Q

Soils of Loire

A
  • Two major geological regions
  • The area west of Angers, lies on Armorican Massif
    - metamorphic, gneiss, schist, granite & slate
  • Area east of Angers lies on the Paris Basin
    - same formation as Champagne & Chablis, sedimentary often with calcareous subsoil
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32
Q

Location from West to East of villages

A

Pays Nantais/ Anjou-Saumur/ Touraine/ Central Vineyards

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33
Q

Wine Law

A
  • INAO(Institue National des Appellations d’Origine) created in 1935. They create/regulate AOC in France
  • regulations are communicated through “Cahier des Charges”, which clearly outlines rules & requirements ex:
    - varieties, vine density, yield requirements….
  • Vin de France or Vin de Pays (no geographical indication)
    - least restrictive and most popular with natural & experimental winemakers
  • IGP (85% of grapes must come from the listed region)
  • AOC (100% of grapes from the listed region)
    - 51 in Loire
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34
Q

Name Loire Grand Cru & Premier Cru

A

Grand Cru: Quartas de Chaume

1er Cru: Chaume AOC

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35
Q

Describe Crémant de Loire

A
  • traditional method sparkling produced in Anjoe-Saumur & Touraine
    - mostly focused in Saumur
  • most wines are white, however rosé is permitted
  • Chenin Blanc dominant but may also include Chardonnay as other grapes grown in the region
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36
Q

Crémant de Loire production rules

A
  • grapes must be hand picked
  • min of 9 months bottle aging on lees
  • 12 month maturation after tirage prior to release
  • range of sweetness levels
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37
Q

Rosé de Loire

A
  • bright pink dry style of rosé
  • made from Cab Franc, Cab Sauv, Grolleau and other grapes
  • production is centered in Anjou, but can be made anywhere in the Anjou AOC & Touraine AOC
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38
Q

Rosé d’Anjou & Cabernet d’Anjou

A
  • made in a medium-dry style
  • Rosé d’Anjou is a pink-orange rose made principally from Grolleau
  • Caberenet d’Anjou is deeper colored and made from both Cab F & Cab S resulting in high-acid age worthy wines
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39
Q

Loire Valley Stats

A
  • third largest wine region by volume in France
  • volumes fluctuate wildly depending on vintage conditions
  • 44% of the wine produced is white
  • 25% is rose
  • 18% is red
  • 12% is sparkling
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40
Q

Wineries general size & practices

A
  • small, family owned

- negociants (50%) & co-ops (10%) play a big role

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41
Q

Regional Fruits & Veggies

A
  • known for orchard & Stone fruits (especially peaches from Chinon)
  • strawberries, mâche, leeks, mushrooms, asparagus, artichokes, saffron
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42
Q

Huîtres (oysters)

A

Nantais specialty, classic pairing is Muscadet

43
Q

Beurre Blanc

A
  • white sauce made from butter & wine, commonly served on fish
  • Muscadet, Savennières & Sancerre are good pairings
44
Q

Fleur de Sel

A

cranky, flaky sea salt

45
Q

Tarte Tatin

A
  • upside-down caramelized apple tart
  • pairs well with sweet, acidic dessert wines of Coteaux du Layon
  • speciality of Touraine
46
Q

Nougat

A

almond cake with apricot jam & dried fruits in Tours

47
Q

Poires Tapées

A
  • pears that have been dried & flattened
  • speciality of Rivarennes (near Tours)
  • often rehydrated in Vouvray or eau de vie as a component of protein-based starters and desserts
48
Q

Rillettes

A
  • rich, coarse pork pâté

- acidity of drier styles of Vouvray or Cinon cut its fatq

49
Q

Fouaces (Fouées)

A

-fluffy roles spiced with saffron, may be stuffed with rillettes or goat cheese

50
Q

Pithiviers

A
  • rich, round puff pastry stuffed with sweet or savory filling
  • almond paste & game meat are two traditional stuffings
51
Q

Sweet Wines

A
  • varying styles from off-dry to liquoreux

- have bracing acidity that can help cut richness in food

52
Q

Central Vineyards AOC

A
  • Sancerre
  • Pouilly- Fumé
  • Quincy
  • Reuilly
53
Q

Central Vineyard climate

A
  • Continental climate (growing season & harvest start later)
  • Northeasterly winds bring cold air inland during winter & hot during summer
54
Q

Central Vineyards grapes

A
  • sauvignon blanc 85% (aka Blanc Fumé historically)
  • pinot noir, tends to be lighter in color & intended for early drinking
  • Sauv B is a vigorous variety, attentive canopy management can help reduce herbaceous flavors
  • most fermented in stainless steel & unoaked
55
Q

Dagueneau

A
  • native of Pouilly, ex motorcycle racer & accomplished international dogsled racer
  • one of the first in the area for single-parcel, terror-focused wines
  • early adopter of biodynamics, believed in meticulous farming, low yields, denigrating rootstocks
  • began fermenting Sauv B in barrels to facilitate lees contact & sometimes new oak
  • wanted to create an ambitious & age worthy style of Sauv B
  • died in 2008
56
Q

Soils of Central Vineyards

A
  • Silex (flint)
  • Limestone
  • Kimmerdigian clay
57
Q

Sancerre (Location, Aspect, Climate, Soils)

A

Location:

  • “left bank of the Loire” Western bank
  • largest of Central Loire AOC

Aspect:

  • cuestas (mountainous terrain) provide good drainage & help moderate the climate
  • slopes can sometimes exceed 50% incline

-continental climate, moderated by the Loire river

Soil:

  • Terres Blanches: white limestone clay (similar to soil in Chablis)
    - contributes structure & power to wine
  • Caillottes: stony, gravelly limestone
    - contributes aromatics, intended for early enjoyment
  • Silex: (flint)
    - contributes fresh, ageworthy, flinty character to the wine
58
Q

Styles of wine

A
  • Sauvignon Blanc:
  • more austere, lively, aromas of grapefruit, white flowers, green herbs & chalky minerality

Rosé & Red:

  • exclusively P.N,
  • Red: lighter than Burgundy on account of climate & higher yields
58
Q

Styles of wine

A
  • Sauvignon Blanc:
  • more austere, lively, aromas of grapefruit, white flowers, green herbs & chalky minerality

Rosé & Red:

  • exclusively P.N,
  • Red: lighter than Burgundy on account of climate & higher yields
59
Q

Pouilly-Fumé (location, aspect, climate, soil)

A

Location:
-Across the river from Sancerre (Eastern Bank of the River)

Aspect:
-flatter overal

Climate
-continental? (warm days, cool nights)

Soils:

  • same as Sancerre
  • Terres Blanches, Caillottes, Silex
60
Q

Pouilly- Fumé Grapes & Styles

A
  • Sauvignon Blanc only
  • 100% dry wines
  • frequently said to have a smoke quality to them
61
Q

Touraine (location, aspect, climate,)

A

Location:
-centered around the city of Tours

Aspect:
concentrated on the slopes of the Loire and its tributaries

Climate:
-some influence from the Atlantic, but primarily continental

62
Q

Grapes & Styles of Touraine

A
  • 25% AOC designated wines
  • 35% of the above is white wine (Chenin B or Sauvignon B)
  • Reds are Cab Franc (Breton), Côt & Gamay
  • Cab Franc aka Breton is concentrated in West Tourain
  • Côt is more typical East of Tours
  • Sparkling & rose are produced
63
Q

Who wrote Gargantua & Pantagruel (1534)

A

François Rabelais, famed doctor, monk & writer who was from Chinon.
This book provides one of the first reliable references to the grapes growing in the Loire

64
Q

Soils of Touraine

A

Tuffeau,

 - chalky marine limestone 
 - mined for centuries resulting in subterranean caves used today for wine storage
  - used during WW2

Perruches:

 - stony, flinty clay soil, 
 - adds elegance & finesse to wines 
  - found at higher elevation on the tops of plateaus

Aubuis:

  - stony, clay tuffeau limestone 
   - found along the slopes of the coteaux 
   - preferred for Chenin B & Cab Franc

Varennes:

  - sandy, gravelly, alluvial deposits on the banks of the river 
  - typically yields lighter, fruity wines
65
Q

Touraine AOCs

A
  • Chinon
  • Bourgueil
  • Vouvray
66
Q

Chinon (location, aspect, climate)

A

Location:
- South of the Loire, on both sides of the Veinne River

Aspect:
- vineyards are concentrated on steep, south-facing hillsides on the North side of the Vienne

Climate:

  • the most marine-influenced climate within Touraine
  • warmest & driest of the appellations
  • forest to the north & west shelter it from cold winds & cool air drains freely
67
Q

Soils of Chinon

A

Soils:
- high limestone plateau above the Loire
Aubuis:
-clay limestone found on the slope of the chateaux
-yields wines that are full bodied & age worthy

Varennes

  • sandy, gravelly alluvial soils
  • yields wines that are light & elegant

Perruches

  • flinty clay found on the highest elevation vineyards
  • elegant wines with finesse
68
Q

Chinon grapes & styles

A
  • Red wine from Cab Franc aka Breton, is 85% of the regions wines
  • wines are refreshing with aromas & flavors of raspberry, blackcurrant, anise, savory herbs, game & pencil shavings
  • some rose production
69
Q

Vouvray (location, aspect, climate, soil)

A

Location:
- directly East of Tours and bounded to the south by the Loire

Aspect:

  • Brenne River runs through the region
  • wine growing area is situated on a plateau on the rivers right bank providing favorable southern exposures

Climate:

  • Considered the easternmost reach of the Atlantics influence
  • river moderates the climate

Soil:

  • Perruches
  • Aubuis
70
Q

Bourgeil (Location, grapes & style)

A

Location:
- North bank of the Loire

Grapes:
-Cab Franc

Style:
- dry red wines

71
Q

Vouvray Grapes & Styles

A
  • Chenin Blanc is the principle grape
  • made in both sweet, dry & sparkling
  • locally knows as Pineau de la Loire
  • sweet wines are rarer and only produced in warm vintages, difficult to tell unless clearly indicated on the label
72
Q

when is harvest in Vouvray

A
  • can last until November
  • one of the latest in France
  • grapes may be picked in several passes to select for the desired level of ripeness
73
Q

sparkling wine in Vouvray

A
  • 60% of vouvray’s production
  • in cooler vintages even more is produced
  • traditional method with second fermentation in bottle
  • elevated acid, moderate alcohol, medium body
  • flavors & aromas of golden apple, quince, yellow pear, apricot, orange blossom, chamomile, wet wool & wet stones
  • can be oxidized and botrytis-influenced
  • some are moelleux(sparkling) but others are pettillant(semi-sparkling)
74
Q

Vouvray wine law, what grape besides Chenin Blanc is allowed?

A

up to 5% Arbois is allowed in both still & sparkling wines

75
Q

Anjou-Saumur (location, aspect, climate, soil)

A

Location:

  • East of the Pays Nantais
  • Anjou lies to the west & is centered around the city of Angers
  • Saumur and its associated region are upriver from Anjour

Aspect:

  • situated on the Loire or its tributaries, Layon & Aubance Rivers
  • misty conditions along the rivers, forests that protect from winds create perfect conditions for noble rot

Climate:

  • maritime/continental (shifting to the latter inland)
  • milder & more ocean influenced than in neighboring Touraine
  • sunny with low rainfall
  • Massif des Maures offers shelter from the SW
76
Q

Anjou-Saumur grapes & styles

A
  • rose & sparkling wines are the bulk of production
  • Saumur production is mostly sparkling
  • Anjou-Saumur has some of the fullest expressions of Chenin Blanc in the world
  • reed wines made of Cab Franc
77
Q

Anjou (location, soil)

A

Location:
-western portion of Anjou-Saumur (Anjou AOC covers the entire region)
Soil:
- Anjou Noir: dark schist & slate (West part of region)
- Anjou Blanc: Tuffeau clay-limestone (Eastern part of the region)

78
Q

Anjou Grapes & Style

A
  • 60% of production is red, still white & sparkling is also made
  • Red wines are based on Cab F & Cab S, may also include Pineau Aunis & Grolleau, 100% Gamay is also produced
  • Whites are Chenin B based and made in a range of styles
  • Anjou is best known as a rosé producing region, styles include:
    - Rosé de Loire
    - Rosé d’Anjou
    - Cabernet d’Anjou
79
Q

How is rosé made in Anjou

A

Direct Press: whole grape clusters loaded into the press, juice is fermented off of the skins, as is typically for white wine production

Saignée: grapes are macerated on the skins for a short time before pressing, giving the wines a deeper color. Fermentation proceeds off of the skins

80
Q

Saumur (Location, climate, soil)

A

Location:
- the small area upriver from Anjou, centered around the commune Saumur

Climate:
- continental, sheltered from the west by the Massif des Mauges

Soil:
- chalky aubuis soils

81
Q

Saumur Grapes & Styles

A
  • cool climate causes grapes to struggle to ripen
  • encourages sparkling production, which makes up 60% of Saumur AOC production
  • Sparkling wines are made with traditional method & aged for 9 months on the lees prior to disgorgement
  • made with Chenin B & Cab F
  • still reds, white & rose are made from Chenin & Cab F
82
Q

Savenniéres (location, climate, aspect, soil)

A

Location:
- tiny region on the right bank, north of the Loire

Climate:
- conductive to early ripening & produces fully mature Chenin B

Aspect:
- steep, South-facing slopes above the Loire

Soil:
- shallow & rocky, blue schist & sand

83
Q

What are the 3 communes of Savenniéres

A
  • Savenniéres
  • Bouchemaine
  • la Possonniére
84
Q

Savenniéres Grapes & styles

A
  • only white wines 100% Chenin B
  • mostly dry with concentrated aromas & flavors of pear, quince, chamomile, beeswax, wet wool, wet stones
  • tends to be more oxidative than Vouvray, notes of honey, bruised apple, cheese rind, almonds, slightly deeper color w age
  • may also have flavored contributed by botrytis, ginger, orange marmalade
  • wines can be made in sweeter styles, but less common
  • typical for wines to be aged in neutral vessels w ML blocked, however some producers are experimenting with a small amount of New Oak & ML
85
Q

Savenniéres AOC Law

A
  • hand-harvesting is required, necessitates several passes for optimum ripeness
86
Q

Name the 2 vineyards with their own AOC status & when

A

2011

-Savenniéres Roche Aux Moines (middle of Savenniéres & around 20 hectares)

  • Coulée de Serrant (directly East of Roche Aux Moines & is 7 hectares)
    - owned by the Joly family, winemaker Nicolas Holy is considered the father of biodynamics within France
87
Q

1er Cru Chaume

A
  • the Loire’s only 1er Cru
  • in the commune of Rochefort-sur-Loire, East side of the Layon
  • within the Coteaux du Layon AOC (Anjou-Saumur)
  • 100% Chenin B, sweet wines, either made with passerillage (dehydration) or Botrytis affected
88
Q

Quarts de Chaume Grand Cru AOC (soil, aspect, climate, location, grape & style)

A

Location:
-Loire’s only Grand Cru
- within the Coteaux du Layon AOC (Anjou-Saumur)
Aspect:
- South-facing portion of 1er Chaume that lies closest to the river
-intense sunlight reflected from the river
Climate:
- humid climate due to proximity of two rivers
Soil:
- schist & galet soil
Grapes/Style:
-100% Chenin Blanc, late harvest, botrytis affected

89
Q

Bonnezeaux AOC (location, aspect, climate, grapes & styles)

A

Location:
- Within the Coteaux du Layon (Anjou-Saumur), on the E side of the Layon river

Aspect:
steep, south facing slopes that promote ripening

Climate:
- humid due to proximity of two rivers

Grapes/Style:
- 100% Chenin Blanc, late-harvest, botrytis affected sweet wines

90
Q

What style of wines are made in the Coteaux du Layon within Anjou-Saumur

A

Sweet white wines

91
Q

What vineyard is a monopole owned by the Joly family

A

Quarts de Chaume

92
Q

Nantais (Pays-Nantais) (location, aspect, climate, soil)

A

Location:

  • extend westward from Anjou to the Atlantic Ocean
  • where the Loire River deposits into the Atlantic
  • centered around the town of Nantes

Aspect:
- rolling hills

Climate:

  • cool & wet maritime
  • affected heavily by proximity to the Atlantic

Soil:
- gravel & sand over schist & granite

93
Q

Nantais Grapes & Styles

A
  • 96% of wines made are dry whites

- Red & rose made from Gamay

94
Q

Nantais AOCs

A
  • Muscadet AOP

- Muscadet Sévre-et Maine AOP

95
Q

Muscadet (location, climate, aspect, soil)

A

Location:
- on the tributaries of the Sévre & Maine rivers

Aspect:
-rolling hills

Climate:

  • maritime due to the influence of the Atlantic only 50 km away
  • bodies of water temper the climate, offering protection against frost & temperature swings
  • moisture management is a challenge, can cause poor fruit set or rot due to excess rainfall

Soil:
- compressed sandstone, igneous & alluvial deposits

96
Q

Muscadet grapes & styles (general)

A
  • white wines only from Melon B
  • 90-100% varietally labeled depending on appellation
  • classically, these wines were aged on lees over the winter, if kept on the lees until March -November the year following the harvest they may be labeled as Sur lie by appellation law
97
Q

Muscadet AOC

A
  • most general appellation but not as utilized as others
  • allows blending of Chardonnay w/ Melon B
  • as of the 2020 vintage, following the requirements of the sur lie designation (used for almost all of production) does not qualify a wine for this basic AOC???
98
Q

Muscadet Sévre -et- Maine AOC & its crus

A
  • 65% of Muscadet is produced in this appellation
  • roughly half of production qualifies for Sur lie designation
  • 100% Melon B
  • 7 Crus in this AOC:
    - Muscadet Sévre- et- Maine Clisson (2001)
    - Gorges (2001)
    - Le Pallet (2001)
    - Chateau- Thebaud (2019)
    - Goulaine (2019)
    - Monniéres- Saint- Fiacre (2019)
    - Mouzillon- Tillieres (2019)
99
Q

Describe the 3 crus of Muscad et Sévre- et-Maine from 2001

A
  • Muscadet Sévre- et- Maine Clisson:
    Located in the southern portion of the appellation. Spans both the Sévre & Maine rivers & lies along a granite fault line that is covered with alluvial soil.

-Muscadet Sévre- et- Maine Gorges:
Just north & East of Clisson, spanning only along the Sévre. Soils here include clay, quarts, & gabbros (igneous rocky soil)

  • Muscadet Sévre- et- Maine Le Pallet
    North of Gorges on the north bank of the Sévre River. Primary soil is gneiss
100
Q

Name two wines from Sancerre

A

2016 Vincent Gaudry “A Mi-Chemin”

2019 Pascal Cotat Sancerre “La Grande Damnes”

101
Q

Name a wine from Chinon

A

2018 Domaine Baudry Chinon “Le Domaine”

102
Q

Name a wine from Vouvray

A

2019 Domaine Huet “Le Mont” Vouvray

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