Loire

Question 1

History

Answer 1

1811 Jean-Baptiste Ackerman
established first Loire sparkling house
- Ackerman-Laurance
Now called Ackerman

Question 2

Climate

Answer 2

Anjou-Saumur
- ‘oceanic climate’
…

Question 3

Soil

Answer 3

clay, limestone soils from Paris basin
best sites used for still wine
sparkling comes from less well exposed sites, with higher clay
anjou - granite, schist, slate

Question 4

Varieties

Answer 4

Anjou:
- Chenin Blanc, sauvignon, Chardonnay
Cremant de Loire:
- Chenin Blanc, Chard., Cab. Franc, Cab Sauv, Pineau d'Aunis
Montlouis:
- Chenin Blanc
Pays Nantais:
- Gros Plant ( Folle Blanche)
Saumur:
- Chenin Blanc, Chad, Cab Franc, Cab Sauv, Pineau d'Aunis, sauv blanc, grolleau
Touraine:
- Gamay, pinot noir
Vouvray:
- Chen Blanc, Menu Pineau

Question 5

Appellations

Answer 5

Saumur Brut
Vouvray
Cremant de Loire

Question 6

Cremant de Loire rules

Answer 6

est. 1976, based on champagne

Question 7

Harvest, pressing

Answer 7

By hand
no chains
100L / 150,160Kg
saumur brut - allows machine harvest
time on lees -> 9 mnths

Question 8

Production and Sales - Cremant de Loire , Saumur Brut

Answer 8

Cremant de Loire and Saumur Brut
- Cremant has stricter rules than Montlouis, Saumur, Touraine, Vouvray
Cremant now > Saumur

Question 9

Produciton and Sales - Vouvray, Montlouis

Answer 9

60% of vouvray is sparkling, 2000ha
55%, montlouis, 370ha
Petillant - in eatern touraine
- 2.5atm
producers:
Domaine Huet
Jacky Blot
Domaine de la Taille au Loups

Question 10

Trends

Answer 10

Rose
non-dose
- easier to make here than champagne
PetNat
- petillantes Naturelles
-- method ancestrale - bottled before first ferment finishes
-- residual sugar
-- bottled as vin de france