Wine

Regions

Old World

France

Loire

TOURAINE

Touraine

The wine growing district around Tours dates back to Roman times, as doesthe town itself. Tours was a place of pilgrimage as early as the sixth centuryand famous for its production of silk in the fifteenth and sixteenth centuries.

Cabernet franc, known locally as Breton, was flourishing inthe vineyards of the abbey of Bourgeuil a thousand years ago and, as recentlyas five hundred years ago, Chenin blanc, today's predominant Touraine grape,acquired its name from Mont Chenin in the south of the district.

TOURAINE'S WINE REGIONS

With the possible exception of Saumur-Champigny the best red wines in theLoire come from the appellations of Chinon and Bourgueil whichface each other across the river Loire, just west of Tours. Made predominantlyfrom Cabernet franc, good vintages aged in oak may be complex andcomparable to claret, while the more everyday shines have the fresh-pickedaromas of strawberries and raspberries and can be drunk young and cool.To the east of Tours, Vouvray and Montlouis produce rich,sweet long-lived wines from over ripe Chenin blanc grapes in sunnyyears. North of Tours, the wines produced in Jasnieres are from thesame grape but the dry style is distinctly different. Jasnieres is a singularwhite sub-appellation within a wider red, white and rose AOC called theCoteaux du Loir. The Loir is not a typographical error for Loire,but a confusingly spelt tributory of the great river. Also grown on thebanks of the Loir, the larger VDQS area Coteaux du Vendomois producesthe full spectrum of wine styles, as does Cheverny to the east, includinga distinctive dry white wine from the obscure Romorantin grape. In additionto its still red, white and rose, Cheverny also produces sparkling red,white and rose, the only VDQS methode champenoise. Touraine Sauvignonblanc makes a good alternative to Sancerre, while the fruity Gamay makesattractive reds and roses. Other reds are made from the local Grolleau,or from the Pineau d'Aunis. The Chenin blanc is still the most dominantvariety and, as in Anjou-Saumur, the tradition has been to produce naturallysweet wines in great years when these grapes are full of sugar. But withthe demand for lighter wines, production of drier styles is growing.