Touraine

Question 1

AOPs of Touraine

Answer 1

Touraine AOP
    Touraine Noble-Joué AOP
    Chinon AOP
    Bourgueil AOP
    Saint-Nicolas-de-Bourgueil AOP
    Vouvray AOP
    Montlouis-sur-Loire AOP
    Cheverny AOP
    Cour-Cheverny AOP
    Jasnières AOP
    Coteaux du Loir AOP
    Coteaux du Vendômois AOP
    Valençay AOP

Question 2

Touraine AOP subs?

Answer 2

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

Question 3

Touraine Noble-Joué AOP?

Answer 3

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

Minimum Potential Alcohol: 10.5%
Maximum Residual Sugar: 4 g/l

Question 4

Chinon AOP?

Answer 4

Blanc: 100% Chenin Blanc
Rosé: Cabernet Franc plus a max. 10% Cabernet Sauvignon
Rouge: Cabernet Franc plus a max. 10% Cabernet Sauvignon

Blanc: 10%
Rosé/Rouge: 10.5%

Blanc: 6 g/l
Rosé: 4 g/l
Rouge: 2 g/l

Principle Soils: varennes (alluvial sand), tuffeau (soft limestone), clay

Question 5

Bourgueil AOP

Answer 5

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

Minimum Potential Alcohol: 10.5%

Question 6

Saint-Nicolas-de-Bourgueil AOP?

Answer 6

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

Minimum Potential Alcohol: 10.5%

Question 7

Vouvray AOP?

Answer 7

Blanc: min 95% Chenin Blanc, plus a max. 5% Orbois
Vin Mousseux/Pétillant

Blanc: 11%
Base wines for Vin Mousseux/Pétillant: 9.5%

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

Primary Soil Type: tuffeau limestone

Question 8

Montlouis-sur-Loire AOP?

Answer 8

Blanc: 100% Chenin Blanc
Vin Mousseux/Pétillant

Blanc: 10.5%
Vin Mousseux/Pétillant: 9.5% Residual Sugar:

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

Question 9

Cheverny AOP?

Answer 9

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

Question 10

Cour-Cheverny AOP?

Answer 10

Blanc: 100% Romorantin
Minimum Alcohol: 10%

Residual Sugar:
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

Question 11

Cour-Cheverny AOP chaptalisation?

Answer 11

they may not be chaptalized

Question 12

Jasnières AOP?

Answer 12

Blanc: 100% Chenin Blanc
Minimum Alcohol: 10%
Blanc Sec: Max. 8 g/l (Total acidity must be within 2 g/l of the residual sugar.)

Question 13

Coteaux du Loir AOP?

Answer 13

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

Rouge: Principal Variety: Min. 65% Pineau d'Aunis
    Accessory Varieties (Max. 30% each): Cabernet Franc, Cot, and Gamay

Pineau d’Aunis may be planted in a max. 50% proportion of the vineyard until 2013, a max. 55% until 2019, and a max. 60% until 2022
Gamay may comprise a max. 40% of the rosé encépagement until 2022

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

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

Question 14

Coteaux du Vendômois AOP?

Answer 14

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

Minimum Potential Alcohol:

Blanc: 10%
Vin Gris/Rouge: 9.5%

Question 15

Valençay AOP?

Answer 15

Blanc: Min. 70% Sauvignon Blanc
Accessory Varieties: Orbois, Chardonnay, Sauvignon Gris

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

Rouge: 30-60% Gamay, min. 10% Pinot Noir, min. 10% Cot
Accessory Variety: Max. 20% Cabernet Franc

Minimum Potential Alcohol: 10%