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Loire Valley > Touraine > Flashcards

Touraine Flashcards

1
Q

Touraine subzones NE -SW

A

Mesland, Oisly, Amboise, Chenonceaux, Azay-le-Rideau

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2
Q

Touraine AOP grapes and wine styles

A

◦Blanc: Sauvignon Blanc and max. 20% Sauvignon Gris (Until the 2016 harvest, white wines from Touraine AOP may be produced from Chenin Blanc, Sauvignon Blanc, Orbois, max. 20% Chardonnay and a max. 20% Sauvignon Gris)
◦Rosé: Min. 2 varieties present, and no variety may exceed 70% of the vineyard. Cabernet Franc, Cot, Gamay, Grolleau, Grolleau Gris, Cabernet Sauvignon, Meunier, Pinot Noir, Pinot Gris, Pineau d’Aunis
◦Primeur Rosé: As for Rosé
◦Rouge:
◾Principal Varieties: Min. 80% combined Cabernet Franc and Cot (min. 50%). Vineyards west of Tours have a min. 80% Cabernet Franc.
◾Accessory Varieties: Gamay, Cabernet Sauvignon and Pinot Noir

◦Primeur Rouge: 100% Gamay
◦Varietal-Labeled Gamay: Min. 85% Gamay, plus Cabernet Franc, Cabernet Sauvignon, Cot, and Pinot Noir
◦Vin Mousseux/Pétillant Blanc: Min. 60% Chenin Blanc OR Orbois, Cabernet Franc, Grolleau, Grolleau Gris, Chardonnay, Pineau d’Aunis, Pinot Noir
◦Vin Mousseux/Pétillant Rosé: Cabernet Franc, Cabernet Sauvignon, Cot, Gamay, Grolleau, Grolleau Gris, Pinot Meunier, Pinot Noir, Pinot Gris, Pineau d’Aunis

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3
Q

Touraine “Amboise” grapes and wine styles

A

◾Blanc: 100% Chenin Blanc
◾Rosé: Cabernet Franc, Cabernet Sauvignon, Cot, Gamay
◾Rouge: Cabernet Franc, Cabernet Sauvignon, Cot, Gamay

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4
Q

Touraine “Mesland” grapes and wine styles

A

◾Blanc: Min. 60% Chenin Blanc, max. 30% Sauvignon Blanc, max. 15% Chardonnay (the amount of Chardonnay in the vineyard may not exceed the amount of Sauvignon Blanc)
◾Rosé: Min. 80% Gamay, plus Cot and Cabernet Franc
◾Rouge: Min. 60% Gamay, 10-30% Cot, 10-30% Cabernet Franc (3 varieties req’d in blend)

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5
Q

Touraine “Azay-le-Rideau” grapes and wine styles

A

◾Blanc: 100% Chenin Blanc

◾Rosé: Min. 60% Grolleau; plus Cot, Gamay, and max. 10% combined Cabernet Franc and Cabernet Sauvignon

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6
Q

Touraine “Oisly” grapes and wine styles

A

◾Blanc: 100% Sauvignon Blanc

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7
Q

Touraine “Chenonceaux” grapes and wine styles

A

◾Blanc: 100% Sauvignon Blanc

◾Rouge: 50-65% Cot, 35-50% Cabernet Franc, plus Gamay (no single grape may exceed 70%)

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8
Q

hand harvesting is required for what style of wines in Touraine?

A

primeur/nouveau

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9
Q

min aging for Touraine Mousseaux?

A

9 months on lees

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10
Q

chaptalization in Touraine?

A

prohibited for wines with more than 18 g/l RS

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11
Q

min pot alc for Touraine Blanc/Rose/Rouge

A

10%

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12
Q

min pot alc for Touraine Vin Mousseaux?

A

9.5%

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13
Q

min pot alc for Touraine Azay-le-Rideau Rose

A

9.5%

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14
Q

min pot alc for Touraine Amboise Blanc

A

10.5%

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15
Q

min pot alc for Touraine Chenonceaux Blanc/Rouge?

A

11%

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16
Q

min pot alc for Touraine Oisly?

A

11%

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17
Q

sweetness levels for Geographic Designations in Touraine?

A

most subzones may label either blanc or rosé wines as sec or demi-sec.
◾Sec: max. 9 g/l
◾Demi-Sec: 9-18 g/l

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18
Q

grapes and wine styles of Touraine Noble-Joue AOP?

A

◦Rosé: Min. 40% Pinot Meunier, min. 20% Pinot Gris, min. 10% Pinot Noir

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19
Q

max RS of Touraine Noble-Joue AOP?

A

4 g/l

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20
Q

min pot alc of Touraine Noble-Joue AOP?

A

10.5%

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21
Q

grapes and wine styles of Chinon AOP?

A

◦Blanc: 100% Chenin Blanc
◦Rosé: Cabernet Franc plus a max. 10% Cabernet Sauvignon
◦Rouge: Cabernet Franc plus a max. 10% Cabernet Sauvignon
◦Chinon wines may use the geographical designation “Val de Loire” on the label

(Rouge and rosé wines may be produced solely from Cabernet Franc. If blended, Cabernet Franc must constitute the majority of the wine)

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22
Q

Min pot alc for Chinon Blanc

A

10%

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23
Q

Min pot alc for Chinon Rouge

A

10.5%

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24
Q

Max RS for Chinon?

A

◦Blanc: 6 g/l
◦Rosé: 4 g/l
◦Rouge: 2 g/l

25
Q

principle soils of Chinon?

A

varennes (alluvial sand), tuffeau (soft limestone), clay

26
Q

grapes and wine styles of Bourgeuil and St. Nicolas de Bourgeuil AOP?

A

◦Rosé: Cabernet Franc plus a max. 10% Cabernet Sauvignon

◦Rouge: Cabernet Franc plus a max. 10% Cabernet Sauvignon

27
Q

max RS for Bourgeuil and St. Nicolas de Bourgeuil AOP?

A

◦Rosé: 4 g/l

◦Rouge: 2 g/l

28
Q

min pot alc for Bourgeuil and St. Nicolas de Bourgeuil AOP

A

10.5%

29
Q

grapes and wine styles of Vouvray AOP

A

◦Blanc: min 95% Chenin Blanc, plus a max. 5% Orbois

◦Vin Mousseux/Pétillant

30
Q

minimum pot alc of Vouvray AOP

A

◦Blanc: 11%

◦Base wines for Vin Mousseux/Pétillant: 9.5%

31
Q

max RS for Vouvray AOP

A

◦Blanc “Sec”: max. 8 g/l

32
Q

primary soil type for Vouvray AOP

A

tuffeau limestone

33
Q

sparkling wine req’s for Vouvray AOP

A

◦Traditional Method Secondary Fermentation

◦Wines may not be released until 12 months after the date of tirage

34
Q

grapes and wine styles for Montlouis-sur-Loire AOP

A

◦Blanc: 100% Chenin Blanc

◦Vin Mousseux/Pétillant

35
Q

min pot alc for Montlouis-sur-Loire AOP

A

◦Blanc: 10.5%

◦Vin Mousseux/Pétillant: 9.5%

36
Q

max RS of Montlouis-sur-Loire AOP

A

◦Blanc “Sec”: max. 8 g/l (total acidity must be within 2 g/l of residual sugar)

37
Q

grapes and wine styles of Cheverny AOP

A

◦Blanc:
◾Principal Varieties: 60-84% combined Sauvignon Blanc and Sauvignon Gris
◾Accessory Varieties: 16-40% combined Chardonnay, Chenin Blanc and Orbois

◦Rosé:
◾Principal Variety: 60-84% Pinot Noir
◾Complementary Variety: 16-40% Gamay
◾Accessory Varieties: Max. 25% combined Cabernet Franc and Cot (Malbec)

◦Rouge:
◾Principal Variety: 60-84% Pinot Noir
◾Complementary Variety: 16-40% Gamay
◾Accessory Varieties: Max. 10% combined Cabernet Franc and Cot

38
Q

min pot alc of Cheverny AOP

A

◦Blanc/Rosé (less than/equal to 4 g/l of residual sugar): 10%
◦Blanc/Rosé (greater than 4 g/l of residual sugar): 13% (12.5% acquired)
◦Rouge: 10%

39
Q

max RS for Cheverny AOP

A

◦Blanc/Rosé: none stated

◦Rouge: 2 g/

40
Q

grapes and wines styles for Cour-Cheverny AOP

A

◦Blanc: 100% Romorantin

41
Q

min pot alc for Cour-Cheverny AOP

A

10%

42
Q

max RS for Cour-Cheverny AOP

A

◦Sec: max. 8 g/l (max. 8 g/l if total acidity is within 2 g/l of the residual sugar)
◦Off-dry wines of more than 8 g/l may be produced, but they may not be chaptalized

43
Q

grapes and wine styles of Jasnières AOP

A

◦Blanc Sec: 100% Chenin Blanc

44
Q

min pot alc of Jasnières AOP

A

10%

45
Q

max RS for Jasnières AOP

A

blanc sec: 8 g/l

for blanc with 12 g/l or more RS, chaptalization not allowed

46
Q

grapes and wine styles of Coteaux du Loir AOP

A

◦Blanc: 100% Chenin Blanc
◦Rosé:
◾Principal Variety: 65%-100% Pineau d’Aunis
◾Accessory Varieties (Max. 30% each): Cot, Gamay, and Grolleau

◦Rouge:
◾Principal Variety: 65%-100% Pineau d’Aunis
◾Accessory Varieties (Max. 30% each): Cabernet Franc, Cot, and Gamay

47
Q

min pot alc for Coteaux du Loir AOP

A

◦Blanc: 10%
◦Rosé/Rouge: 9.5%
◦Blanc/Rosé (with greater than 12 g/l of residual sugar): 12.5%

48
Q

max RS for Coteaux du Loir AOP

A

◦Blanc/Rosé “Sec”: max. 8 g/l (total acidity must be within 2 g/l of residual sugar)
◦Rouge: max. 2 g/l

49
Q

grapes and wine styles of Coteaux du Vendômois AOP

A

◦Blanc: Chenin Blanc, plus max. 20% Chardonnay
◦Rosé (Vin Gris): 100% Pineau d’Aunis
◦Rouge: Min. 50% Pineau d’Aunis, 10-40% Pinot Noir, 10-40% Cabernet Franc, max. 20% Gamay

50
Q

min pot alc of Coteaux du Vendômois AOP

A

◦Blanc: 10%

◦Vin Gris/Rouge: 9.5%

51
Q

max RS of Coteaux du Vendômois AOP

A

◦Blanc: 8 g/l (total acidity is within 2 g/l of residual sugar)
◦Vin Gris: 6 g/l (total acidity is within 2 g/l of residual sugar)
◦Rouge: 2 g/l

52
Q

grapes and wine styles of Valençay AOP

A

◦Blanc:
◾Principal Variety: Min. 70% Sauvignon Blanc
◾Accessory Varieties: Orbois, Chardonnay, Sauvignon Gris

◦Rosé: ◾Principal Varieties: 30-60% Gamay, min. 10% Pinot Noir, min. 10% Cot (Malbec)
◾Accessory Varieties: Max. 20% Cabernet Franc, max. 30% Pineau d’Aunis

◦Rouge: ◾Principal Varieties: 30-60% Gamay, min. 10% Pinot Noir, min. 10% Cot
all three principle varieties must be present

◦Until the 2024 harvest, red and rosé wines may be comprised of up to 20% Cabernet Sauvignon

53
Q

min pot alc for Valençay AOP

A

10%

54
Q

max RS for Valençay AOP

A

◦Blanc/Rosé: 4 g/l

◦Rouge: 2 g/l

55
Q

what is the difference between the soils in Bourgeuil and St. Nicolas de Bourgeuil

A

St. Nicolas de Bourgeuil has sandier soils, producing generally lighter wines, Bourgeuil has more limestone

56
Q

what are the rivers bordering Chinon?

A

Loire and Vienne

57
Q

what are some recent outstanding vintages for Chinon, Bourgeuil and St. Nicolas de Bourgeuil?

A

2003, 2005, 2009

58
Q

what are the rivers that influence Vouvray?

A

Brenne, Cisse, and Loire

59
Q

what are the three vineyard sites of Domaine Huet?

A

Clos du Bourg (considered the best)
Le Haut Lieu (located above the cellars)
Le Mont (most concentrated)

Loire Valley (5 decks)

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