THE DIVERSITY OF WINES IN LOIRE VALLEYloirevalleywine.com › ... › 07 ›...
Transcript of THE DIVERSITY OF WINES IN LOIRE VALLEYloirevalleywine.com › ... › 07 ›...
THE DIVERSITY OF WINES IN LOIRE VALLEY
Content
10 main wine producing regions in France
Vineyards in Loire Valley are situated along the Loire River, France’s longest
river.
THE WINE PRODUCING REGIONS IN FRANCE
Discover the Loire Valley Wines
Influence Atlantic Sea and Loire River
Content
The variety of geology in the Loire Valley
Nantes area: volcanic rock, gneiss, granite
Anjou area: schist, chalk, limestone
Saumur and Touraine: Tuffeau limestone, chalk-clay soils, sand and gravel
Central regions: chalk-clay soils, sand and flint.
An Outstanding Terroir
The varieties in the Loire Valley
MELON
SAUVIGNON
PINOT NOIRCABERNET FRANC
CHENIN BLANC
GAMAY
Key Figures
Content
400 million bottles sold per year (average over 3 year span)
3rd largest in AOP wines for France
Average of 70 million bottles exported per year
150+ export markets
A Dynamic Market
Loire Valley: Extensive, Diversified and Original
Content
4th Century: Manifestation of vines in the Loire Valley
Developed around monasteries and Royal Courts
Phylloxera hit in 19th Century, battled for decades
1936: Creation of the AOC quality system
A region of History and Culture
THE LOIRE VALLEY WINES
Content
Varietals :Pinot Noir, Grolleau, CabernetFranc.
Soil : Clay and sand
Tasting : Its pink salmon color has powerfuland consistent bubbles. On the nose, it istenacious and reveals a fruity freshness.
Food Pairing : Excellent aperitif wine. Pairswell with desserts
Aging :To be consumed within 2 years
Château d’Avrillé, Crémant de Loire, NV
Content
Grape Variety: 100% Melon de Bourgogne
Soil Type: Silico-argillaceous on late mica schist
Exposition: Hillside, very rocky
Vines Age: 30-60 years
Vine Growing: Guyot pruning, controllednatural green cover. Organic approach(organic fertilizer, use of pheromones, tillage).
Winemaking Process: Vibrating sorting table.Pneumatic press and very severe rackingbefore alcoholic fermentation, temperature-controlled at 14-16°C (57-61°F). Aged on finelees for 10 months in underground tanks, thenbottled after cold precipitation of the tartarand sterile filtration.
Accompanies: Seafood, scallops, lobster,grilled fish, Asian food, goat cheese.
Château de la Ragotière, Muscadet-
Sèvre-et-Maine
Content
Grape Varieties:100% Chenin Blanc
Soil: Clay and limestone base withsandy patches, where Chenin givesits best
Climate: Oceanic, mild and humid
Vinification: Pressing of the grapesand overnight settling – controlledalcoholic fermentation in order topreserve residual sugar
Viticulture: Low yields, handtending, careful selection andminimal interference in the naturalripening of the grapes.
Barton & Guestier, Vouvray
Content
Grape variety: 100% Sauvignon
Soil type: The vineyards are composed of threedistinctive types of terroir: .
45% of the vineyards are planted on "TerresBlanches", a soft, chalky-clay soil, unique inthe Sancerre area producing full-bodied richwines.
45% on "Caillottes", a pebbly-chalk soilyielding fine and fruity wines.
10% on "Silex", a flinty soil producing wines ofgreatverve and openness.)
Vinification: Slow fermentation at lowtemperature (between 16 and 20°C - 61and 68°F)is conducted in thermo-regulated tanks in orderto preserve the maximum natural aromas of thesauvignon blanc. Then wines are matured on thelees and no malolactic fermentation is made.
Pierre Prieur et Fils, Sancerre, 2017
Content
Varietals: 50% Cabernet Franc, 50% Gamay
Climate & soil: Semi-oceanic climate with influenceof the Loire Valley and chalky clay soil.
Winemaking: The grapes are pressed directly(pneumatic press) when they arrive at the cellar topreserve the freshness of the aromas and not toextract too much color.
Selected yeast adapted to the terroir of this cuvée.Fermentation in stainless steel vats regulated atfairly low temperature.
Tasting: The bouquet suggests forest strawberries,peach and wildflowers. The wine is wonderfullybright, crisp and fresh and well packed with fruit. Drystyle.
Food pairing: Perfect as an aperitif. Pairs well withpizzas, barbecues, exotic or Mediterranean cuisineand desserts.
Le Charmel, Rosé de Loire
Content
GRAPE VARIETIES: 100% Cabernet Franc
VINIFICATION: The grapes ferment forabout three weeks at a temperature of28°C (80°F). This high temperaturefermentation allows the smooth extractionof the color, aromas and tannins from thegrapes in order to create a perfectbalance for Cabernet Franc. The bottling isdone after several months.
TASTE & APPEARANCE: A beautiful rubycolor. A subtle and intense bouquet of redfruit with a note of violets, you can find thisagain in mouth. Fleshy but elegant, thiswine also has a good structure which willenable it to age nicely for several years.
Justin Monmousseau, Chinon
Food & Wine Pairing
Sparkling Red Rosé White
Real
Meat
Smoked
Meat
White
Meat CheeseSpicy
Food
Shell
Fish Fish Greens Dessert
Content
There’s a wine for every occasion
Contentwww.loirevalleywine.com
For more information
Pie
rre
Jarr
ige
Pierre Jarrige