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The Loire Valley Flashcards

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1
Q

What area in the Loire Valley is planted with vine?

A

50;433 hectares (124;618 acres) under vine; total production is 3 million hectoliters.

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2
Q

Explain Central vineyards climate; which system for pruning the vines?

A

Continental climate with severe winters and hot summers. Summer hails and spring frosts are recurrent problems. Vines are generally Cordon or single Guyot trained.

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3
Q

Sancerre soil?

A

Chalky stony soil; (Chablis); rich in marine fossils.

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4
Q

Sancerre main varieties?

A

Sancerre main variety is Sauvignon Blanc; 20% is Pinot Noir which is used mostly for red but also rose.

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5
Q

Name three distinctive “terroirs” in Sancerre?

A

Terres Blanches; Les Caillottes; and Silex.

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6
Q

What soil predominates in Terres Blanches?

A

Western vineyards (clay and limestone soils with some Kimmeridgean marne).

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7
Q

What soil predominates in Les Caillottes?

A

Around the town of Sancerre (high in gravel as well as limestone);

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8
Q

What soil predominates in Silex?

A

Continues into the communes of Pouilly Fumé (rich in flint (silex))

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9
Q

Name some notable Sancerre producers?

A

Domaine François Cotat; Henri Bourgeois; Lucien Crochet; Gitton; Joseph Mellot; Henry Pellé.

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10
Q

What area in the Sancerre is planted with vine?

A

2.600 ha

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11
Q

What area in the Pouilly-Fume is planted with vine?

A

1.000 ha

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12
Q

Pouilly-Fume main varieties?

A

100 % Sauvignon Blanc

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13
Q

Pouilly-Fume soil?

A

Predominantly limestone soils; with some flint (silex).

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14
Q

Name some notable Pouilly-Fume producers?

A

Didier Dagueneau; Baron de Ladoucette;

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15
Q

Pouilly-sur-Loire main varieties?

A

100% Chasselas; only 60 ha planted.

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16
Q

Menetou-Salon main varieties?

A

Same situation as in Sancerre; Sauvignon Blanc and Pinot Noir. 500 ha under vine.

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17
Q

Name two best villages in Menetou-Salon appellation?

A

Morogues and Parassy

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18
Q

Name some notable Menetou-Salon producers?

A

Henry Pellé. Claude Lafond; Jean-Michel Sorbe and Pierre Clément.

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19
Q

Reuilly main varieties?

A

Sauvignon Blanc; but considerable amounts of red and rose wine are made; mainly from Pinot Noir and Pinot Gris. The local Gamay is sold as Vin de Pays. Soil is limestone. 185 ha under vine.

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20
Q

Which Central vineyard appellation was the second appellation created; just after de CdP?

A

Quincy. 210 ha under vine.

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21
Q

Quincy main varieties?

A

Only Sauvignon Blanc.

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22
Q

Coteaux du Giennois main varieties?

A

Typically light reds from Gamay and sometimes Pinot Noir; also crisp Sauvignon Blanc that is not dissimilar in style to those grown just to the south in Sancerre and Pouilly

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23
Q

Touraine AOC principal white varieties?

A

Any combination of Chenin Blanc; Arbois (increasingly rare); Sauvignon Blanc (very popular); and Chardonnay (no more than 20 per cent of the blend).

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24
Q

Touraine AOC principal red varieties?

A

even less specific blend; incorporating any or all of Cabernet Franc; Cabernet Sauvignon; Cot (Malbec); Pinot Noir; Meunier; Pinot Gris; Gamay (very popular); Pineau d`Aunis; and Grolleau.

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25
Q

Touraine-Amboise main varieties?

A

Red wines from Gamay; Cabernet Franc; and Cot; whites are exclusively made from Chenin Blanc dry to medium dry (or even moelleux).

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26
Q

Touraine-Azay-le-Rideau main varieties?

A

Crisp whites from Chenin Blanc and light rosés mainly from Grolleau.

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27
Q

Touraine-Mesland main varieties?

A

Gamay plus some Cabernet Franc and Cot; and Chenin Blanc; together with some Chardonnay and Sauvignon; for dry whites.

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28
Q

Touraine-Chenonceaux main varieties?

A

Whites made from Sauvignon Blanc and reds from Cabernet Franc; Cot; and Gamay

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29
Q

Touraine-Oislymain varieties?

A

Only whites made exclusively from Sauvignon Blanc.

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30
Q

Touraine-Noble Joué main varieties?

A

Pink wines made from Meunier with Pinot Gris and Pinot Noir.

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31
Q

Vouvray main varieties?

A

Always white made from Chenin Blanc. Arbois grapes are theoretically allowed

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32
Q

Montlouis main varieties?

A

Only Chenin Blanc made in different degrees of sweetness. Also Montlouis Mousseux.

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33
Q

Vouvray soil?

A

Soft tuffeau is kind of chalky limestone full of marine creatures and is very porous; allowing the vines to develop large root systems; good drainage; and high calcium content enables the grapes to retain their acidity as they ripen.

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34
Q

What is Vouvray Mousseux?

A

Sparkling wine produced in traditional method with Chenin Blanc grape. There is also a production of Vouvray Petillant but there is no legal; technical definition of the difference between mousseux and petillant.

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35
Q

Chinon main varieties?

A

Red wine appellation from Cabernet Franc (up to 25% of Cabernet Sauvignon). Small amount of rose and even smaller amount of white from Chenin Blanc is produced.

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36
Q

Bourgueil main varieties?

A

Cabernet Franc (up to 25% of Cabernet Sauvignon) fuller and more tannins than Chinon; small production of rose but not white. Sand and limestone.

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37
Q

St-Nicolas-de-Bourgeuil main varieties?

A

Cabernet Franc; lighter alluvial soils and generally a lighter; earlier maturing wine.

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38
Q

Cheverny main varieties?

A

Light reds from Gamay and Pinot Noir; while the Cabernets; Malbec; and Pineau d’Aunis are also allowed. Whites from Sauvignon Blanc (Chenin Blanc and Chardonnay allowed).

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39
Q

Cour Cheverny main varieties?

A

Local Romorantin grape; only 50 ha. Plantings are decreasing every year in favor of ‘international’ varieties such as Chardonnay

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40
Q

Valençay main varieties?

A

Most successful is Sauvignon Blanc (Chardonnay; and Arbois are allowed); For red and rose wines Cabernets; Cot (Malbec); Gamay; Pinot Noir.

41
Q

Anjou AC main varieties?

A

Chenin Blanc and Cabernet Franc; Grolleau or Groslot is workhorse grape.

42
Q

Anjou-Villages main varieties?

A

Appellation for the finest red wines produced from Cabernets.

43
Q

Anjou Blanc main varieties?

A

The wine must contain at least 80 per cent Chenin Blanc; but increasing proportions of Chardonnay; and Sauvignon; are included in the blend.

44
Q

What is the name of the best Anjou-Villages appellation?

A

Anjou-Villages Brissac

45
Q

Anjou-Coteaux de la Loire?

A

Less known sweet wines from Chenin Blanc

46
Q

Coteaux de l’Aubance varieties?

A

Sweet wine appellation made exclusively from Chenin Blanc.

47
Q

Minimum sugar level for Coteaux de l’Aubance wines?

A

230gr /ltr (294gr/ltr for Sélection de grains noble). Any lower and they must be declassified to Anjou Blanc.

48
Q

Cabarnet d`Anjou?

A

Cabarnet d`Anjou is the highest quality rose from Anjou; always medium-sweet but with high acidity; blend of Cabarnet Franc and Cabarnet Sauvignon.

49
Q

Rose d`Anjou?

A

Also sweet but declining importance; blend of Grolleau; Cabernet Franc and/or Gamay;

50
Q

Rose de Loire?

A

Potentially covers the entire AOC Anjou and AOC Touraine areas but mostly produced in Anjou. Always dry; must have minimum 30 per cent Cabarnet in the blend. Grolleau; Pineau d’Aunis; Gamay; and Côt.

51
Q

Savennieres?

A

Late harvested Chenin Blanc is used for full-bodied; dry wines of exceptional complexity and longivity. Standard Savennieres is now officially a dry wine; with its Demi-sec and Moelleux statements indicating higher levels of residual sugar.

52
Q

Name two Savennieres sub-appellations?

A

Savennières-Coulée de Serrant; a single estate of just 7 ha run by the Joly family and the 33 ha of Savennières-La Roche-aux-Moines.

53
Q

Coteaux du Layon?

A

Medium sweet from Chenin Blanc. Harvesting in tries is mandatory.

54
Q

Minimum sugar content for Coteaux du Layon?

A

Min. ABV is 12%; min. sugar g/L must is 221; and min. RS g/L is 34.

55
Q

Minimum sugar content for Coteaux du Layon Selection de Grains Noble?

A

323 g/L

56
Q

Name six Coteaux du Layon Villages?

A

Beaulieu-sur-Layon; Faye d’Anjou; Rablay-sur-Layon; Rochefort-sur-Loire; St-Aubin-de-Luigné; and St-Lambert-du-Lattay.

57
Q

Bonnezeaux?

A

Particularly well-favoured enclave for sweet wine production from Chenin Blanc within the Coteaux du Layon. Yields are usually very low; 25 hl/ha.

58
Q

Minimum sugar content for Bonnezeaux?

A

Min. ABV is 12%; min. sugar g/L must is 238; and min. RS g/L is 51.

59
Q

Quarts de Chaume?

A

Extraordinary small enclave within the Coteaux du Layon where vineyards have the advantage of a southerly exposition within a sort of amphitheatre. Maximum permitted yield of only 20 hl/ha which is rarely achieved. Grand Cru.

60
Q

Minimum sugar content for Quarts de Chaume?

A

Min. ABV is 12%; min. sugar g/L must is 238; and min. RS g/L is 34.

61
Q

Chaume or Chaume Premier Cru des Coteaux du Layon?

A

Superior liquoreux Chenin Blanc sweet whites of Coteaux du Layon; 25hl/ha. Wines must achieve 16.5% potential alcohol. If must has sugar content of 323 g/L only ABV 11% is required.

62
Q

Minimum sugar content for Chaume?

A

Min. ABV is 12%; min. sugar g/L must is 272; and min. RS g/L is 68.

63
Q

Saumur?

A

Wines very similar to Anjou but without potentially great sweet white wines. Saumur wines may be bottled as Anjou AC; but not vice versa.

64
Q

Saumur Blanc varieties?

A

Chenin Blanc (min 80%); Chardonnay and Sauvignon Blanc are also permitted.

65
Q

Saumur Rouge varieties?

A

Cabernet Franc; Cabernet Sauvignon; or Pineau d`Aunis grapes; but is usually made almost exclusively from Cabernet Franc.

66
Q

Saumur-Champigny varieties?

A

In practice 100% Cabernet Franc; theoretically it can contain up to ten per cent Cabernet Sauvignon; or Pineau d`Aunis.

67
Q

Saumur-Champigny soil?

A

Tuffeau plateau with high limestone content. Single Guyot pruning.

68
Q

Saumur Mousseux?

A

Traditional method; principal grape is Chenin Blanc; with increasing amounts of Chardonnay; and; usually less successful; Sauvignon Blanc. France`s most important mousseux.

69
Q

Cremant de Loire?

A

Higher quality sparkling; traditional method. Criteria are rather more rigorous than in Saumur Mousseux; yields of 50 rather than 60 hl/ha and 12 rather than nine months’ tirage.

70
Q

Cremant de Loire varieties?

A

Any grapes permitted in the Loire may be used for both white and rosé sparklings; except Sauvignon Blanc; which is considered too aromatic. Thus the better quality wines will consist primarily of Chardonnay; possibly with Cabernet Franc; Pinot Noir and Chenin Blanc.

71
Q

Puy-Notre-Dame?

A

Since 2009; some red Saumur wines have been labeled with the additional title ‘Puy-Notre-Dame’. They are made from a minimum of 85% Cabernet Franc with a possible 15% addition of Cabernet Sauvignon.

72
Q

Cabernet de Saumur?

A

A small amount of light rose; usually considerably drier and less ambitious than Cabernet d`Anjou.

73
Q

Coteaux de Saumur?

A

Saumur`s medium sweet white; made in very small quantities (12 ha) from Chenin Blanc grape; yield is 38 hl/ha.

74
Q

Name Pays Nantais three appellation for Muscadet?

A

Muscadet Sèvre et Maine; Muscadet Côtes de Grandlieu; Muscadet Coteaux de la Loire.

75
Q

Muscadet Sèvre et Maine best soils?

A

The best vineyards are planted on chalky limestone soils and gravels of Sevre-et-Maine; good drainage is vital in this wet maritime climate.

76
Q

Gros Plant du Pays Nantais?

A

The appellation covers virtually the same geographical area as the district’s core appellation; Muscadet. Grape variety is Folle Blanche; one of the most acidic-tasting wines made anywhere.

77
Q

What grape variety is known as Pineau de la Loire?

A

Chenin Blanc

78
Q

What grape variety is known as Malvoisie in western Loire Valley?

A

Pinot Gris

79
Q

Coteaux d’Ancenis?

A

Coteaux d’Ancenis wines may be red; rose or white; made from Gamay and ‘Cabernet’ (a combination of Sauvignon and Franc) for the reds; and Chenin Blanc and Pinot Gris for the whites. Coteaux d’Ancenis wines are always varietals and are labeled as such.

80
Q

Coteaux du Loir?

A

Reds from Gamay; Pineau d’Aunis; Malbec; Cabernet Sauvignon; and Cabernet Franc; rose same plus Grolleau Noir. Whites from Chenin Blanc from bone dry to luscious; even botrytised.

81
Q

Jasnieres?

A

Small; superior sub-zone of the Coteaux du Loir; made from Chenin Blanc; range from bone-dry and steely to incredibly sweet; and even botrytised;

82
Q

Coteaux du Vendomois?

A

Red wines are made predominantly from Pineau d’Aunis but may also contain elements of Cabernet Franc; Pinot Noir and even Gamay. The roses (vin gris; to be specific) are produced exclusively from Pineau d’Aunis; whites from Chenin Blanc with little support from Chardonnay.

83
Q

Orleans?

A

Chardonnay (known locally as Auvernat Blanc) is the dominant white wine variety; accompanied by a splash of Pinot Gris. Pinot Meunier is the dominant ingredient in the reds and roses; often partnered with Pinot Noir or even a touch of Cabernet Franc.

84
Q

Orleans-Clery?

A

Made predominantly from Cabernet Franc; with a progressively reduced proportion of Cabernet Sauvignon (allowed until 2020).

85
Q

Coteaux du Giennois?

A

Light reds from Gamay and sometimes Pinot Noir; crisp Sauvignon Blanc; and small production of light; peach-scented rose.

86
Q

Haut-Poitou?

A

It covers red; white and rosé wines; mostly from Sauvignon Blanc; Gamay; Cabernet Sauvignon and Cabernet Franc).

87
Q

Chateaumeillant?

A

Red and rose wines (vin gris) produced mainly from Gamay; with some Pinot Noir and Pinot Gris.

88
Q

Saint-Pourcain?

A

White; red and rose wines (in that order of importance). Chardonnay must dominate followed by Tressallier (traditional variety; known as Sacy) and an optional 10% of Sauvignon. For reds Gamay must constitute at least 40%; rest is Pinot Noir.

89
Q

Cotes d’Auvergne?

A

Gamay; Pinot Noir; and Chardonnay. Best carry the Chanturges sub appellation.

90
Q

Fiefs Vendeens?

A

Reds from Gamay and Pinot Noir; which together must constitute 50%; others are Cabernet Sauvignon; Cabernet Franc; and Negrette. Whites from Chenin Blanc (a minimum of 50%); Sauvignon Blanc; and Chardonnay.

91
Q

Fiefs Vendeens sub-appellations?

A

Brem; Mareuil; Pissotte and Vix.

92
Q

Cote Roannaise?

A

Red and rosé wines made chiefly from locally adapted Gamay grapes; called St-Romain à Jus Blanc here; using Beaujolais cellar techniques; usually semi-carbonic maceration.

93
Q

Cotes du Forez?

A

Light; vigorous red and rosé wines made; like Beaujolais; from the Gamay grape.

94
Q

Name some producers of Touraine?

A

Philippe Alliet; Yannick Amirault; Bernard Baudry; Pierre-Jacques Druet; Charles Joguet; Henry Marionnet; Olga and Jean-Maurice Raffault.

95
Q

Name some producers of Saumur?

A

Daniel Chauveau; Pierre-Jacques Druet; Charles Joguet and Olga and Jean-Maurice Raffault.

96
Q

Name some producers of Anjou?

A

Domaine de Bablut; Domaine des Baumard; Pascal Cailleau; Château de Chamboureau; Philippe Delesvaux; Château de Fesles; Domaine des Forges; Christian Papin at Domaine de Haute Perche; Claude Papin at Château Pierre-Bise and Vincent Ogereau.

97
Q

Name some producers of Muscadet?

A

Domaine de l’Écu; Pierre Luneau-Papin; the Vignerons du Pallet; Guilbaud Frères and Le Fief Guerin.

98
Q

What variety is sometimes called Chenin Noir?

A

Pineau d’Aunis

99
Q

What variety is sometimes called Menu Pineau or Petit Pineau?

A

Arbois

France Wine (14 decks)

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