The Loire Valley Flashcards
What area in the Loire Valley is planted with vine?
50;433 hectares (124;618 acres) under vine; total production is 3 million hectoliters.
Explain Central vineyards climate; which system for pruning the vines?
Continental climate with severe winters and hot summers. Summer hails and spring frosts are recurrent problems. Vines are generally Cordon or single Guyot trained.
Sancerre soil?
Chalky stony soil; (Chablis); rich in marine fossils.
Sancerre main varieties?
Sancerre main variety is Sauvignon Blanc; 20% is Pinot Noir which is used mostly for red but also rose.
Name three distinctive “terroirs” in Sancerre?
Terres Blanches; Les Caillottes; and Silex.
What soil predominates in Terres Blanches?
Western vineyards (clay and limestone soils with some Kimmeridgean marne).
What soil predominates in Les Caillottes?
Around the town of Sancerre (high in gravel as well as limestone);
What soil predominates in Silex?
Continues into the communes of Pouilly Fumé (rich in flint (silex))
Name some notable Sancerre producers?
Domaine François Cotat; Henri Bourgeois; Lucien Crochet; Gitton; Joseph Mellot; Henry Pellé.
What area in the Sancerre is planted with vine?
2.600 ha
What area in the Pouilly-Fume is planted with vine?
1.000 ha
Pouilly-Fume main varieties?
100 % Sauvignon Blanc
Pouilly-Fume soil?
Predominantly limestone soils; with some flint (silex).
Name some notable Pouilly-Fume producers?
Didier Dagueneau; Baron de Ladoucette;
Pouilly-sur-Loire main varieties?
100% Chasselas; only 60 ha planted.
Menetou-Salon main varieties?
Same situation as in Sancerre; Sauvignon Blanc and Pinot Noir. 500 ha under vine.
Name two best villages in Menetou-Salon appellation?
Morogues and Parassy
Name some notable Menetou-Salon producers?
Henry Pellé. Claude Lafond; Jean-Michel Sorbe and Pierre Clément.
Reuilly main varieties?
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.
Which Central vineyard appellation was the second appellation created; just after de CdP?
Quincy. 210 ha under vine.
Quincy main varieties?
Only Sauvignon Blanc.
Coteaux du Giennois main varieties?
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
Touraine AOC principal white varieties?
Any combination of Chenin Blanc; Arbois (increasingly rare); Sauvignon Blanc (very popular); and Chardonnay (no more than 20 per cent of the blend).
Touraine AOC principal red varieties?
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.
Touraine-Amboise main varieties?
Red wines from Gamay; Cabernet Franc; and Cot; whites are exclusively made from Chenin Blanc dry to medium dry (or even moelleux).
Touraine-Azay-le-Rideau main varieties?
Crisp whites from Chenin Blanc and light rosés mainly from Grolleau.
Touraine-Mesland main varieties?
Gamay plus some Cabernet Franc and Cot; and Chenin Blanc; together with some Chardonnay and Sauvignon; for dry whites.
Touraine-Chenonceaux main varieties?
Whites made from Sauvignon Blanc and reds from Cabernet Franc; Cot; and Gamay
Touraine-Oislymain varieties?
Only whites made exclusively from Sauvignon Blanc.
Touraine-Noble Joué main varieties?
Pink wines made from Meunier with Pinot Gris and Pinot Noir.
Vouvray main varieties?
Always white made from Chenin Blanc. Arbois grapes are theoretically allowed
Montlouis main varieties?
Only Chenin Blanc made in different degrees of sweetness. Also Montlouis Mousseux.
Vouvray soil?
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.
What is Vouvray Mousseux?
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.
Chinon main varieties?
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.
Bourgueil main varieties?
Cabernet Franc (up to 25% of Cabernet Sauvignon) fuller and more tannins than Chinon; small production of rose but not white. Sand and limestone.
St-Nicolas-de-Bourgeuil main varieties?
Cabernet Franc; lighter alluvial soils and generally a lighter; earlier maturing wine.
Cheverny main varieties?
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).
Cour Cheverny main varieties?
Local Romorantin grape; only 50 ha. Plantings are decreasing every year in favor of ‘international’ varieties such as Chardonnay
Valençay main varieties?
Most successful is Sauvignon Blanc (Chardonnay; and Arbois are allowed); For red and rose wines Cabernets; Cot (Malbec); Gamay; Pinot Noir.
Anjou AC main varieties?
Chenin Blanc and Cabernet Franc; Grolleau or Groslot is workhorse grape.
Anjou-Villages main varieties?
Appellation for the finest red wines produced from Cabernets.
Anjou Blanc main varieties?
The wine must contain at least 80 per cent Chenin Blanc; but increasing proportions of Chardonnay; and Sauvignon; are included in the blend.
What is the name of the best Anjou-Villages appellation?
Anjou-Villages Brissac
Anjou-Coteaux de la Loire?
Less known sweet wines from Chenin Blanc
Coteaux de l’Aubance varieties?
Sweet wine appellation made exclusively from Chenin Blanc.
Minimum sugar level for Coteaux de l’Aubance wines?
230gr /ltr (294gr/ltr for Sélection de grains noble). Any lower and they must be declassified to Anjou Blanc.
Cabarnet d`Anjou?
Cabarnet d`Anjou is the highest quality rose from Anjou; always medium-sweet but with high acidity; blend of Cabarnet Franc and Cabarnet Sauvignon.
Rose d`Anjou?
Also sweet but declining importance; blend of Grolleau; Cabernet Franc and/or Gamay;
Rose de Loire?
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.
Savennieres?
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.
Name two Savennieres sub-appellations?
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.
Coteaux du Layon?
Medium sweet from Chenin Blanc. Harvesting in tries is mandatory.
Minimum sugar content for Coteaux du Layon?
Min. ABV is 12%; min. sugar g/L must is 221; and min. RS g/L is 34.
Minimum sugar content for Coteaux du Layon Selection de Grains Noble?
323 g/L
Name six Coteaux du Layon Villages?
Beaulieu-sur-Layon; Faye d’Anjou; Rablay-sur-Layon; Rochefort-sur-Loire; St-Aubin-de-Luigné; and St-Lambert-du-Lattay.
Bonnezeaux?
Particularly well-favoured enclave for sweet wine production from Chenin Blanc within the Coteaux du Layon. Yields are usually very low; 25 hl/ha.
Minimum sugar content for Bonnezeaux?
Min. ABV is 12%; min. sugar g/L must is 238; and min. RS g/L is 51.
Quarts de Chaume?
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.
Minimum sugar content for Quarts de Chaume?
Min. ABV is 12%; min. sugar g/L must is 238; and min. RS g/L is 34.
Chaume or Chaume Premier Cru des Coteaux du Layon?
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.
Minimum sugar content for Chaume?
Min. ABV is 12%; min. sugar g/L must is 272; and min. RS g/L is 68.
Saumur?
Wines very similar to Anjou but without potentially great sweet white wines. Saumur wines may be bottled as Anjou AC; but not vice versa.
Saumur Blanc varieties?
Chenin Blanc (min 80%); Chardonnay and Sauvignon Blanc are also permitted.
Saumur Rouge varieties?
Cabernet Franc; Cabernet Sauvignon; or Pineau d`Aunis grapes; but is usually made almost exclusively from Cabernet Franc.
Saumur-Champigny varieties?
In practice 100% Cabernet Franc; theoretically it can contain up to ten per cent Cabernet Sauvignon; or Pineau d`Aunis.
Saumur-Champigny soil?
Tuffeau plateau with high limestone content. Single Guyot pruning.
Saumur Mousseux?
Traditional method; principal grape is Chenin Blanc; with increasing amounts of Chardonnay; and; usually less successful; Sauvignon Blanc. France`s most important mousseux.
Cremant de Loire?
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.
Cremant de Loire varieties?
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.
Puy-Notre-Dame?
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.
Cabernet de Saumur?
A small amount of light rose; usually considerably drier and less ambitious than Cabernet d`Anjou.
Coteaux de Saumur?
Saumur`s medium sweet white; made in very small quantities (12 ha) from Chenin Blanc grape; yield is 38 hl/ha.
Name Pays Nantais three appellation for Muscadet?
Muscadet Sèvre et Maine; Muscadet Côtes de Grandlieu; Muscadet Coteaux de la Loire.
Muscadet Sèvre et Maine best soils?
The best vineyards are planted on chalky limestone soils and gravels of Sevre-et-Maine; good drainage is vital in this wet maritime climate.
Gros Plant du Pays Nantais?
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.
What grape variety is known as Pineau de la Loire?
Chenin Blanc
What grape variety is known as Malvoisie in western Loire Valley?
Pinot Gris
Coteaux d’Ancenis?
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.
Coteaux du Loir?
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.
Jasnieres?
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;
Coteaux du Vendomois?
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.
Orleans?
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.
Orleans-Clery?
Made predominantly from Cabernet Franc; with a progressively reduced proportion of Cabernet Sauvignon (allowed until 2020).
Coteaux du Giennois?
Light reds from Gamay and sometimes Pinot Noir; crisp Sauvignon Blanc; and small production of light; peach-scented rose.
Haut-Poitou?
It covers red; white and rosé wines; mostly from Sauvignon Blanc; Gamay; Cabernet Sauvignon and Cabernet Franc).
Chateaumeillant?
Red and rose wines (vin gris) produced mainly from Gamay; with some Pinot Noir and Pinot Gris.
Saint-Pourcain?
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.
Cotes d’Auvergne?
Gamay; Pinot Noir; and Chardonnay. Best carry the Chanturges sub appellation.
Fiefs Vendeens?
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.
Fiefs Vendeens sub-appellations?
Brem; Mareuil; Pissotte and Vix.
Cote Roannaise?
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.
Cotes du Forez?
Light; vigorous red and rosé wines made; like Beaujolais; from the Gamay grape.
Name some producers of Touraine?
Philippe Alliet; Yannick Amirault; Bernard Baudry; Pierre-Jacques Druet; Charles Joguet; Henry Marionnet; Olga and Jean-Maurice Raffault.
Name some producers of Saumur?
Daniel Chauveau; Pierre-Jacques Druet; Charles Joguet and Olga and Jean-Maurice Raffault.
Name some producers of Anjou?
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.
Name some producers of Muscadet?
Domaine de l’Écu; Pierre Luneau-Papin; the Vignerons du Pallet; Guilbaud Frères and Le Fief Guerin.
What variety is sometimes called Chenin Noir?
Pineau d’Aunis
What variety is sometimes called Menu Pineau or Petit Pineau?
Arbois
