WINES OF NANTES

The area in which the Vins de Nantes are produced extends from the left bank of the Loire and covers all the south of the Loire-Atlantique 'departement' reaching as far as Vendee in the south and Maine-et-Loire in the east. It also covers several hectares to the north of the Loire Valley between Nantes and Varades. The vines are planted on a succession of hills which rarely exceed 50 metres in height and generally, face Southwest. The soil is composed of ancient ground mixed with volcanic rock. The' Gulf Stream' which flows along the coast gives the region of Nantes is exceptionally mild climate.

The vineyard of Nantes covers approximately 15.000 hectares, of which 12.000 are for Muscadet. Three regions are distinguished. The region of Muscadet itself which is situated to the south of Nantes and covers approximately 1.000 hectares that of Muscadet des Coteaux de la Loire which is harvested on both banks of the river above Nantes (500 hectares approximately) and, between the two, the region of Sevre et Maine, which takes its name from the two rivers which cross it and covers approximately 10.500 hectares. Gros Plant represents a total surface of approximately 3,000 hectares divided up over the whole wine district. As for the Coteaux d' Ancenis, they are harvested in an area of approximately 300 hectares.

Grape Varieties The Vins de Nantes are produced from single grape varieties: Muscadet from Melon de Bourgogne and Gros Plant from Folle Blanche. Red and Rose Coteaux d'Ancenis can be produced from Gamay Noir a jus blanc, Cabernet Sauvignon or Cabernet Frane and white wines from Chenin Blanc or Pinot Gris called Malvoise here.

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Grape Varieties

The Vins de Nantes are produced from single grape varieties: Muscadet from Melon de Bourgogne and Gros Plant from Folle Blanche. Red and Rose Coteaux d'Ancenis can be produced from Gamay Noir a jus blanc, Cabernet Sauvignon or Cabernet Frane and white wines from Chenin Blanc or Pinot Gris called Malvoise here.

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MUSCADET WINE

Ageing Qualities:
The Vins de Nantes keep their freshness for three years after their harvest. When produced in good years. Muscadet may, nevertheless, be kept longer.

Muscadet represent the largest part of the production : 700.000 hectolitres on average. They are light wines whose alcohol content is limited to 12 % vol. Recognised in 1936, they are amongst the oldest vins d'Appellation d'Origine Controlee de France, Muscadet de Sevre et Maine. It constitutes the greatest part of the production : 600.000 hectolitres on average. The wines produced near to Sevre Nantaise are characterised by their finesse. aroma and suppleness. They mature early, are well adapted to bottling "sur lie" and are a beautiful pale gold. If they come from "communes" further from the river, the wines are more robust and more round. Generally. they mature later.

Muscadet des Coteaux de la Loire. Its production is more limited: 30,000 hectolitres on average. These wines are more robust and more balanced, being rich in alcohol and extract. Especially in the "region" of Saint-Herblon. they are characterised by the aroma of silex due to the granite soils. Muscadet.
These wines are produced in the "region" of Herbauges (Bouaye) as well as Logne and Boulogne (Saint-Philbert-de-Grand-lieu). The average production is 70,000 hectolitres. Being a very light gold colour with green reflections, they are fine, very dry, have a pronounced bouquet and are without any acidity. All Muscadet can be bottled "sur lie".
In order to benefit from this description, the wines must have only been in a vat or cask for one winter and be on the lees at the moment of bottling. This is carried out soon after the harvest, before June 30th. This traditional technique, which is specific to the wine district of Nantes. gives Muscadet their freshness. as well as a slightly sparkling quality.

Gros Plant du pays Nantes. "Appellation d'0rigine Vin Delimite de Qualite Superieure". It is produced throughout the wine district of Nantes. 200.000 hectolitres of this very pale coloured wine are produced on average. It is a dry and iodic wine which is light (maximum of 11 % vol.) and very refreshing. Like Muscadet, Gros Plant can be bottled "sur lie".

Coteaux d'Ancenis. "Appellation d'Origine Vin Delimite de Qualite Superieure". The production is approximately 15,000 hectolitres per year. These wines are supple with an agreeable bouquet and in general red or rose wines are fermented on skins from Gamay- the label must cite the name of the grape variety.

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Waiter's Advice

Muscadet must be served at a temperature between 9c and 11c. They are a pleasant aperitif and may accompany fish with a sauce, in particular the famous "beurre blanc nantais" sauce. Muscadet which are several years old may also be consumed with white meat. Gros Plant must be served between 9c and 11c. It is a wine particularly suitable for serving with sea food and especially with oysters. It also goes marvellously with grilled fish. Coteaux d'Ancenis must be served cool and goes well with cold pork meats.

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Vineyards of Anjou

The vast vineyards of Anjou stretch over 20,000 hectares of widely differing soils. The region enjoys a temperate climate which favours the production of a suprising array of wines. The region's total production is almost 104 million bottles.

The white wines, when dry, are fruity with a distinctive character, whilst the sweet wines are unctuous, round and full to the mouth. Fresher and more aromatic, the ruby coloured red wines from the region are best enjoyed when they are young. Rose wines, whether medium or dry, are perfumed and delicate, and should be appreciated chilled, whatever the occasion. Delicately sparkling white and rose wines, reflect the very character of the region; they are elegant and light, of likeable character and eminently drinkable.

Vineyards of Anjou Situated principally south of the city of Angers on the slopes of the Loire River and its affluents, the vineyards cover 16,000 hectares in the Maine-et-Loire "departement", as well as certain communes in the Deux-Sevres and Vienne "departements" Vineyards are planted on sites sheltered from the wind where they benefit from sunlight and from the gentle climate, influenced by the ocean: average annual temperature is 12 "C.

The "appellation Anjou rouge" area is usually situated at the foot of hills and plateaux, at an altitude lying generally between 30 and 100 m. Vines producing red Anjou wines are usually planted in shaly soil and represent an area of about 2,400 hectares.

Anjou Gamay is produced in the "Anjou" appellation area, and does not include the Saumur A.O.C. production area.

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Anjou Grape Varieties

Waiter's Advice: These wines must be served cool: between 12 "C and 14"C so that one may benefit from all the wine's aromas and freshness. They go perfectly well with red meat, small game and are excellent with regional cheeses.

Anjou "appellation d'origine contro1ee" red wines are made from Cabernet Franc, Cabernet Sauvignon and Pineau d'Aunis grapes. The Gamay grape is used solely and exclusively to make Anjou Gamay wine.

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AnjouWine Characteristics

Although this region is more orientated towards the production of rose and white wines, red wines represent about 15 % of Anjou wine production, with an average of 85,000 hectolitres for the Anjou Rouge "appellation" and 10,000 hectolitres for Anjou Gamay. For the past ten years, their production has been constantly increasing. The soil-climate combination gives red Anjous their characteristic ruby colour as well as the freshness and lightness which has made them famous. They have a distinctive aroma of raspberries. The Gamay grape is perfectly adapted to the environment; it yields all its fruit and suppleness to Anjou-Gamay.

Samur Wine Characteristics Saumur Red and Samur Champigny have a dark ruby colour and a "bouquet" which reminds one of raspberries or violets, according to the origin. They are fruity and full-bodied, their flavour remaining a long time on the palate. Eminent doctors have stated that Samur Champigny: "... is an admirable wine, combining all desirable qualities for wine as a food product: firm, pleasant flavour, adequate 'bouquet', perfect colour, full-bodied, tonic digestive action."

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Vineyards of Samur

The Samur vineyards occupy a quarter of the Anjou wine growing region and represent 4.000 hectares. The areas declared in still Samur wines, however, represent only a small part of this area, the major part of which is devoted to producing effervescent Samur wines. An average of 15,000 hectoiitres of red Samur is harvested on 300 hectares. Samur Champigny: the vineyards entitled to the "appellation" Samur-Champigny lie southeast of Samur, in the following nine communes: Souzay-Champigny, Chace, Dampierre. Montsoreau. Parnay, Saint-Cyr-en-Bourg, Turquant, Varrains and Samur. An average of 30,000 hectolitres of Samur Champigny is harvested on 600 hectares. The presence of chalky sub-soil called "tuffeau" is the essential characteristic of these "appellation" areas.

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Samur Grapes

Waiter's Advice:
These wines should be served relatively cool, between 12 and 14 c, so as to yield the maximum of their aromas and their fruitiness. They blend perfectly with red meat, small game and cheeses. With lamb chops and poultry, Saumur Champigny bottle-aged for 3 or 4 years is more suitable, after being brought to room temperature.

Samur Rouge and Samur Champigny stem essentially from Cabernet Franc, Cabernet Sauvignon and/or Pineau d'Aunis grapes stock, without restrictions of use for one or the other of these varieties stocks, Cabernet Frane being the most frequently used. Authorized yield is 40 hectolitres per hectare for all red wines of the Saumur region.

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Touraine

Situated to the South West of the Paris basin, Touraine is a confluence area where the rivers Cher, Indre and Vienne merge with the River Loire. The 100 km long vineyard area, stretches over the chalky slopes bordering the river valleys from the Sologne to the East, down as far as Anjou to the West. There are 13,000 hectares of vineyard under ten Apellations d'0rigine Controlees producing nearly 53 million bottles each year, made up of 30 million red, 15 million white and approximately 8 million spark- ling.

The region benefits from a maritime climate producing a tremendous diversity of wines : Red wines from the region can be rich, powerful and full-bodied or a more delicate, youthful style which are light and fruity with a bouquet of cherries and raspberries White wines are dry or medium-dry, sometimes lively and crisp, often unctuous and round. Touraine's delicious, light sparkling wines come crystal clear in colour or as characterful roses.

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WINES OF THE CENTER REGION

The vineyards of the Centre, extending over almost 4,000 hectares offer the perfect marriage of climate and soils to produce high quality, fine white wines (32 million bottles per year). These wines are delicate, lively and bursting with fruit, evoking aromas reminiscent of broom and black- currant leaves, often taking on the complexity of citrus fruits with tones of acacia blossom.

The Centre vineyards also produce soft and perfumed red wines - full-bodied and lingering on the palate - and rose wines of a great finesse too, with the delicate aromas of autumn fruits. The wines include Pouilly Fume and Sancerre which are especially distinctive dry white wines, with a hint of spice and a flinty edge which makes them immediately recognizable. You can keep Pouilly Fume and Sancerre for a year or two, but its best to enjoy them while they're young.

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About Vouvray

Vouvray is a section of France located in the Loire Valley, around 90 minutes south of Paris. Vouvray is well known for its chenin blanc wine, named aptly "Vouvray". These wines are 100% chenin blanc.

Well known names in Vouvray are Sancerre and Muscadet. There are seven townships in this appellation. Note that Chenin Blanc wines in the other parts of the world are called merely Chenin Blanc.

Vouvray can be affected strongly by terroir, or the composition of the soil the grape is grown in. Those from clay soil might tend towards a fruity flavor, while those made on perruches (flinty clay) soil might taste more of minerals. Vouvray is typically drunk young, within 6 months of bottling, around 3 years from when the grapes are picked. However, fine years of Vouvray have been known to last up to 100 years in excellent condition.

The Vouvray wine cellar, or Cave des Producteurs des Grands Vins de Vouvray, was formed around fourty years ago and is a "common storage" for a large group of growers here. A wine-tasting board decides which wines will be aged here. The cellar has a capacity of 2 million bottles.

Vouvray tends towards a sweet but dry flavor, again, affected by where it is grown. Typical flavors include lemon, fruit, and minerals. Some have flavors of apples and pears. The richer style of Vouvray is called moelleux. Moelleux tends to be a more pure gold color, and has flavors of honey, caramel and prunes.

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