Centre-Loire > Cheverny
Located in eastern Touraine, these appellations produce a range of wines from a variety of grapes. Cour-Cheverny is an appellation that exclusively grows the local variety Romorantin.
Location: These two appellations are situated in the Loir-et-Cher region, south of Blois.
- Cheverny: 532 hectares / 1,315 acres
- Cour-Cheverny: 48 hectares / 119 acres
Soil: The AOCs cover primarily the sand and clay soils of Sologne, but also the sand and gavel of the old terraces of the Loire, and even, in places, the limestone of Beauce.
Climate: Large forests Chambord, Cheverny, and Russy, as well as the Loire River, mediate the mostly continental the climate.
- Cheverny: 25,205 hl / 665,846 gallons
- Cour-Cheverny: 2,380 hl / 62,873 gallons
- 60 hl/ha white in both AOC
- 55 hl/ha red and rosé in Cheverny
- 60 hl/ha red in Cour-Cheverny
- White: Sauvignon Blanc (60-85% of blend), Chardonnay, Menu Pineau (aka Arbois), Chenin Blanc
- Red and Rosé: Pinot Noir, Gamay blended with minimum 15% Cabernet Franc or Côt (Malbec)
Growing/Production Practices: Minimum planting density 4,500 vines/hectare with large space between rows and Guyot pruning in Cheverny. In Cour-Cheverny, because Romorantin is not often replanted, vines that are 20 or more years old dominate the vineyards. Most are planted 1.5-2 meters (5-6.5 feet) apart. Three different pruning methods can be used here: Guyot, demi-baguettes or fan pruning.
- Appearance: Pale straw yellow
- Nose: Aromatic, with floral and fresh fruit notes. Cour-Cheverny develops honey, lemon and beeswax notes with age.
- Flavors: Medium-bodied, with fresh fruit and moderate acidity
- Appearance: Ruby red
- Nose: Plums, red and black berries, some earthiness.
- Flavors: Medium-bodied with supple mouth feel and berry notes and some spiciness
- Appearance: Pale salmon pink
- Nose: Fresh aromas of strawberry and red fruit
- Flavors: Light-bodied, dry and refreshing
- Pair whites with Fish Tacos or Grilled Shrimp with Honey Ginger Sauce
- Try red or rosé with Indian Spiced Chicken Kebabs or French Green Lentil Soup