Compendium Flashcards
(55 cards)
1
Q
Anjou AOP
- Department
- Style
- Date
A
Anjou AOP
- Maine-et-Loire, Deux-Sèvres, Vienne
- Style
- Blanc: Chenin Blanc, plus max. 20% combined Chardonnay and Sauvignon Blanc
- Rouge: Cabernet Franc and Cabernet Sauvignon, plus max. 30% combined Pineau d’Aunis and Grolleau (max. 10% Grolleau)
- Rouge Primeur/Nouveau
- Anjou Gamay: 100% Gamay
- Anjou Gamay Primeur/Nouveau
- Vin Mousseux Blanc: Min. 70% Chenin Blanc, plus Cab. Franc, Cab. Sauvignon, Grolleau, Grolleau Gris, Pineau d’Aunis, Gamay, and max. 20% Chardonnay (traditional method, min. 9 months on lees)
- Vin Mousseux Rosé: Cab. Franc, Cab. Sauvignon, Cot, Gamay, Grolleau, Grolleau Gris, Pineau d’Aunis (traditional method, min. 9 months on lees)
- All Anjou wines may include the geographical designation “Val de Loire” on the label
- 1936
2
Q
Anjou Brissac AOP
- Department
- Style
- Date
A
Anjou Brissac AOP
- Maine-et-Loire
- Style
- Rouge: Cabernet Franc and Cabernet Sauvignon
- All Anjou wines may include the geographical designation “Val de Loire” on the label
- 1998
2
Q
Anjou Brissac AOP
- Department
- Style
- Date
A
Anjou Brissac AOP
- Maine-et-Loire
- Style
- Rouge: Cabernet Franc and Cabernet Sauvignon
- All Anjou wines may include the geographical designation “Val de Loire” on the label
- 1998
3
Q
Anjou-Coteaux de la Loire AOP
- Department
- Style
- Alcohol
- Harvest Method
- RS
- Date
A
Anjou-Coteaux de la Loire AOP
- Maine-et-Loire
- Style
- Blanc: 100% Chenin Blanc
- All Anjou wines may include the geographical designation “Val de Loire” on the label
- 14% (11% acquired, or 10% acquired if the potential minimum alcohol is at least 18%)
- 221 g/l (grapes, affected either by passerillage or botrytis, are harvested in successive tries)
- 34 g/L
- 1946
4
Q
Anjou-Villages AOP
- Department
- Style
- Elevage
- Date
A
Anjou-Villages AOP
- Maine-et-Loire, Deux-Sèvres
- Style
- Rouge: Cabernet Franc and/or Cabernet Sauvignon
- All Anjou wines may include the geographical designation “Val de Loire” on the label
- The wines may not be released until September 1 of the year following the harvest.
- 1991
5
Q
Bonnezeaux AOP
- Department
- Commune
- Style
- Alcohol
- Enrichment
- RS
- Harvest Method
- Date
A
Bonnezeaux AOP
- Maine-et-Loire
- Thouarcé
- Style
- Blanc: 100% Chenin Blanc
- Bonnezeaux wines may include the geographical designation “Val de Loire” on the label.
- 15% (12% acquired, or 11% acquired if potential alcohol is at least 19%)
- Unlike Quarts de Chaume, chaptalization is legal for Bonnezeaux AOC.
- 51 g/L
- Grapes may be affected by botrytis and must be harvested by hand in successive tries
- Wines may not be released until April 1 of the year following the harvest
- 1951
5
Q
Cabernet d’Anjou AOP
- Department
- Style
- Date
A
Cabernet d’Anjou AOP
- Maine-et-Loire, Deux-Sèvres, Vienne
- Style
- Rosé: Cabernet Franc and Cabernet Sauvignon
- Rosé Primeur/Nouveau
- All Anjou wines may include the geographical designation “Val de Loire” on the label
- 1964
5
Q
Cabernet de Saumur AOP-NO LONGER IN PRODUCTION/ABSORBED by SAUMUR AOP
- Department
- Style
- RS
- Date
A
Cabernet de Saumur AOP-NO LONGER IN PRODUCTION/ABSORBED by SAUMUR AOP
- Maine-et-Loire, Deux-Sèvres, Vienne
- Style
- Rosé: Cabernet Franc and Cabernet Sauvignon
- Rosé Primeur/Nouveau
- All Saumur wines may include the geographical designation “Val de Loire” on the label
- 7 g/L
- 1964
6
Q
Coteaux de l’Aubance AOP
- Department
- Style
- Alcohol
- Must Weight
- Enrichment
- RS
- Harvest Method
- Elevage
- Date
A
Coteaux de l’Aubance AOP
- Maine-et-Loire
- Style
- Blanc: 100% Chenin Blanc
- Sélection de Grains Nobles (SGN)
- Coteaux de l’Aubance wines may include the geographical designation “Val de Loire” on the label
- 14% (11% acquired, or 10% acquired if potential alcohol is at least 18%)
- Minimum Must Weight:
- Blanc: 238 g/l
- SGN: 323 g/l
- Chaptalization is legal.
- 34 g/L
- For all wines, grapes must be hand-harvested in successive tries. Presence of botrytis is required in grapes harvested for SGN wines.
- Elevage
- Blanc may not be released until March 1 of the year following the harvest
- SGN wines may not be released until June 15 of the second year following the harvest.
- 1950
7
Q
Coteaux de Saumur AOP
- Departmet
- Style
- Alcohol
- Must Weight
- Enrichment
- RS
- Date
A
Coteaux de Saumur AOP
- Maine-et-Loire, Deux-Sèvres, Vienne
- Style
- Blanc: 100% Chenin Blanc
- All Saumur wines may include the geographical designation “Val de Loire” on the label
- 15% (11% acquired)
- 238 g/l (grapes, affected by either botrytis or passerillage, must be harvested in successive tries)
- Chaptalization is prohibited.
- 34 g/L
- 1962
8
Q
Coteaux du Layon AOP
- Department
- Village than append their name
- Style
- Alcohol
- Must Weight
- RS
- Harvest Method
- Enrichment
- Elevage
- Date
A
Coteaux du Layon AOP
- Maine-et-Loire
- Village than append their name
- Faye d’Anjou/Faye
- Rochefort-sur-Loire/Rochefort
- Rablay-sur-Layon/Rablay
- Beaulieu-sur-Layon/Beaulieu
- St. Aubin de Luigné/St. Aubin
- St. Lambert du Lattay/St. Lambert
- Chaume (“Premier Cru”)
- Style
- Blanc: 100% Chenin Blanc
- Sélection de Grains Nobles (SGN): botrytis-affected grapes
- Coteaux du Layon wines may include the geographical designation “Val de Loire” on the label.
- Alcohol
- Coteaux du Layon: 14% (11% acquired, or 10% acquired if potential alcohol is 18% or higher)
- Coteaux du Layon SGN (with or without village designation): 19%
- Coteaux du Layon Chaume Premier Cru: 16.5% (11% acquired)
- Coteaux du Layon (with other village designation): 15% (12% acquired, or 11% if potential alcohol is 19% or higher)
- Must Weight
- Coteaux du Layon: 221 g/l
- Coteaux du Layon SGN (with or without village designation): 323 g/l
- Coteaux du Layon Chaume Premier Cru: 272 g/l
- Coteaux du Layon (with other village designation): 238 g/l
- All grapes, affected either by passerillage or botrytis, are harvested in successive tries
- RS
- Coteaux du Layon: 34 g/l
- Coteaux du Layon Chaume Premier Cru: 80 g/l (68 g/l prior to 2011)
- Chaptalization is not allowed for Chaume Premier Cru and SGN wines
- All grapes destined for the production of Coteaux du Layon & its communal designations must be hand harvested in successive tries.
- Elevage
- Coteaux du Layon Chaume Premier Cru: Wines may not be released until September 1 of the year following the harvest
- Coteaux du Layon SGN: Wines may not be released until June 15 of the second year after harvest
- 1950
8
Q
Coulée de Serrant AOP
- Department
- Commune
- Size
- Owner
- Style
- Alcohol
- Must Weight
- Enrichment
- RS
- Harvest
- Elevage
- Date
A
Coulée de Serrant AOP
- Maine-et-Loire
- Savennières
- 7 ha (Coulée de Serrant is divided into three distinct sections, the Grand Clos de la Coulée, the Clos du Château, and Les Plantes)
- Nicolas Joly - Monopole
- Style
- Blanc (Sec, Moelleux, Doux): 100% Chenin Blanc
- Savennières Coulée de Serrant may include the geographical designation “Val de Loire”
- Alcohol
- Sec: 12.5% (11.5% acquired)
- Moelleux/Doux: 15.5% (11.5% acquired)
- Must Weight
- Sec: 204 g/l
- Moelleux/Doux: 255 g/l
- Chaptalization is prohibited
- RS
- Sec: Max. 4 g/l
- Moelleux/Doux: Min. 30 g/l
- Manual harvesting is required
- Wines may not be released until July 1 of the year following the harvest
- 2011 (formerly a geographic designation for Savennières AOC)
9
Q
Haut-Poitou AOP
- Department
- Style
- Date
A
Haut-Poitou AOP
- Deux-Sèvres, Vienne
- Style
- Blanc: Min. 60% Sauvignon Blanc, plus Sauvignon Gris
- Rouge:
- Principal Variety: 60%-100% Cabernet Franc
- Accessory Varieties: Gamay max 10%, Gamay de Bouze, Gamay de Chaudenay, Merlot, Pinot Noir
- Min. 40% Cabernet Franc through the 2021 harvest for both encépagement and assemblage
- Rosé: Min. 40% Cabernet Franc, plus a min. 20% Pinot Noir and a min. 20% Gamay
- All Haut-Poitou wines may include the geographical designation “Val de Loire” on the label
- 2011
10
Q
Quarts de Chaume AOP
- Department
- Commune
- Style
- Alcohol
- Min Must Weight
- Enrichment
- RS
- Harvest Method
- Elevage
- Date
A
Quarts de Chaume AOP
- Maine-et-Loire
- Rochefort-sur-Loire
- Style
- Blanc: 100% Chenin Blanc
- As of the 2010 harvest, “Grand Cru” may be added to the label
- Quarts de Chaume wines may include the geographical designation “Val de Loire” on the label.
- 18% (11% acquired)
- 298 g/l (Cryoextraction is currently prohibited by law, but a transitional agreement allows the practice through 2019.)
- Chaptalization is prohibited
- 85 g/l (34 g/l prior to 2011)
- Grapes, affected either by passerillage or botrytis, must be harvested by hand in successive tries
- Wines may not be released until September 1 of the year following the harvest
- 1954
11
Q
Rosé d’Anjou AOP
- Department
- Style
- Date
A
Rosé d’Anjou AOP
- Maine-et-Loire, Deux-Sèvres, Vienne
- Style
- Rosé: Grolleau (Groslot), Grolleau Gris, Cab. Franc, Cab. Sauvignon, Cot, Gamay, Pineau d’Aunis
- Rosé Primeur/Nouveau
- All Anjou wines may include the geographical designation “Val de Loire” on the label
- 1957
12
Q
Saumur AOP
- Department
- Subzones
- Style
- Elevage
- Date
A
Saumur AOP
- Maine-et-Loire, Deux-Sèvres, Vienne
- Puy Notre-Dame
- Style
- Blanc: 100% Chenin Blanc
- Rouge & Rosé: Cabernet Franc, plus a max. 30% combined Cabernet Sauvignon and Pineau d’Aunis
- Saumur “Puy Notre-Dame”: Cabernet Franc and a max. 15% Cabernet Sauvignon (reds only)
- Vin Mousseux Blanc: Chenin Blanc min 60%, Sauvignon Blanc max 10%, Chardonnay, Cab. Franc, Cab. Sauvignon, Gamay, Pinot Noir, Pineau d’Aunis, Grolleau, Grolleau Gris.
- Vin Mousseux Rosé: As for Vin Mousseux Blanc
- All Saumur wines may include the geographical designation “Val de Loire” on the label
- Elevage
- Vin Mousseux is made by the traditional method, and is aged for a min. 9 months on the lees.
- Saumur “Puy Notre-Dame” may not be released until June 1 of the year following the harvest
- 1936
13
Q
Saumur-Champigny AOP
- Department
- Commune
- Style
- Date
A
Saumur-Champigny AOP
- Maine-et-Loire
- Bellevigne-les-Châteaux, Montsoreau, Parnay, Saumur, Souzay-Champigny, Turquant, Varrains
- Style
- Rouge:
- Principal Variety: Cabernet Franc
- Accessory Varieties: Max. 15% combined Cabernet Sauvignon and Pineau d’Aunis
- All Saumur wines may include the geographical designation “Val de Loire” on the label
- Rouge:
- 1957
14
Q
Savennières AOP
- Department
- Subzone
- Commune
- Style
- Must Weight
- Enrichment
- RS
- Harvest Method
- Elevage
- Date
A
Savennières AOP
- Maine-et-Loire
- None (In 2011, Coulée de Serrant and Roche-aux-Moines, formerly considered geographic designations of Savennières, each received their own AOCs.)
- Bouchemaine, La Possonnière, Savennières
- Style
- Blanc (Sec to Doux): 100% Chenin Blanc
- Savennières may include the geographical designation “Val de Loire”
- Must weight
- Savennières Sec: 186 g/l
- Savennières Demi-Sec/Moelleux/Doux: 212 g/l
- Enrichment: Chaptalization is prohibited for wines of demi-sec or sweeter quality-
- RS
- Sec: Max. 4 g/l (max. 8 g/l if total acidity is within 2 g/l of the residual sugar)
- Demi-Sec: Max. 18 g/l (no longer explicitly stated as of 2011)
- Moelleux: 18-45 g/l (no longer explicitly stated as of 2011)
- Doux: more than 45 g/l (no longer explicitly stated as of 2011)
- Harvest Method
- Wines may not be released until April 1 of the year following the harvest
- 1952
15
Q
Savennières Roche Aux Moines AOP
- Department
- Commune
- Size
- Style
- Must Weight
- Chaptalization
- RS
- Harvest Method
- Elevage
- Date
A
Savennières Roche Aux Moines AOP
- Maine-et-Loire
- Savennières
- 33 ha
- Style
- Blanc (Sec, Moelleux, Doux): 100% Chenin Blanc
- Savennières Roche Aux Moines may include the geographical designation “Val de Loire”
- Must Weight
- Sec: 204 g/l
- Moelleux/Doux: 255 g/l
- Chaptalization is prohibited
- RS
- Sec: Max. 4 g/l
- Moelleux/Doux: Min. 30 g/l
- Manual harvesting is required.
- Wines may not be released until July 1 of the year following the harvest
- 2011
16
Q
Côte Roannaise AOP
- Department
- Style
- Date
A
Côte Roannaise AOP
- Loire
- Rose/Rouge - 100% Gamay
- 1994
17
Q
Côtes d’Auvergne AOP
- Department
- Subzone
- Style
- Date
A
Côtes d’Auvergne AOP
- Puy-de-Dôme
- Subzones
- Rouge only: Boudes, Chanturgue, Châteaugay, Madargue
- Rosé only: Corent
- Style
- Blanc: 100% Chardonnay
- Rosé: Min. 50% Gamay plus Pinot Noir
- Rouge: Min. 50% Gamay plus Pinot Noir
- 2011
17
Q
Côtes du Forez AOP
- Department
- Style
- Date
A
Côtes du Forez AOP
- Loire
- Style
- Rouge/Rosé: 100% Gamay
- 2000
18
Q
Saint-Pourçain AOP
- Department
- Style
- Date
A
Saint-Pourçain AOP
- Allier
- Style
- Blanc: 50-80% Chardonnay, 20-40% Sacy (Tressalier), max. 10% Sauvignon Blanc
- Rosé: 100% Gamay
- Rouge: 40-75% Gamay, and 25-60% Pinot Noir
- 2009
19
Q
Châteaumeillant AOP
- Department
- Commune
- Style
- Date
A
Châteaumeillant AOP
- Indre and Cher
- Communes
- Cher: Châteaumeillant, Saint-Maur, Vesdun
- Indre: Champillet, Feusines, Néret, Urciers
- Style
- Rosé: Min. 60% Gamay plus Pinot Noir and a max. 15% Pinot Gris
- Rouge: Min. 60% Gamay plus Pinot Noir
- Gamay min. 50% from 2021, with a min. 60% mandatory from 2027 onward.
- 2010
20
**Coteaux du Giennois AOP**
- Department
- Style
- Date
**Coteaux du Giennois AOP**
- Loiret and Nièvre
- Style
- Blanc: 100% Sauvignon Blanc
- Rosé: Pinot Noir and Gamay (neither may exceed 80%)
- Rouge: Pinot Noir and Gamay (neither may exceed 80%)
- Coteaux du Giennois wines may include the geographical designation "Val de Loire" on the label
- 1998
21
**Menetou-Salon AOP**
- Department
- Commune
- Style
- Elevage
- Date
**Menetou-Salon AOP**
- Cher
- Aubinges , Humbligny , Menetou-Salon , Morogues , Parassy , Pigny , Quantilly , Saint-Céols , Soulangis , Vignoux-sous-les-Aix
- Style
- Blanc: 100% Sauvignon Blanc
- Rosé: 100% Pinot Noir
- Rouge: 100% Pinot Noir
- Sauvignon Gris planted before 31 July, 2009 permitted for white wine, but may not be replanted.
- Menetou-Salon wines may include the geographical designation "Val de Loire" on the label
- 1959
22
**Orléans AOP**
- Department
- Style
- Date
**Orléans AOP**
- Loiret
- Style
- Blanc: Min. 60% Chardonnay, Pinot Gris
- Rosé: Min. 60% Meunier, Pinot Gris and Pinot Noir
- Rouge: 70-90% Meunier, Pinot Noir
- 2006
23
**Orléans-Cléry AOP**
- Department
- Style
- Date
**Orléans-Cléry AOP**
- Loiret
- Rouge: 100% Cabernet Franc
- 2006
24
**Pouilly-Fumé/Fumé de Pouilly AOP**
- Department
- Commune
- Style
- Date
**Pouilly-Fumé/Fumé de Pouilly AOP**
- Nièvre
- Garchy, Mesves-sur-Loire, Pouilly-sur-Loire, Saint-Andelain, Saint-Laurent-l'Abbaye, Saint-Martin-sur-Nohain, Tracy-sur-Loire
- Style
- Blanc: 100% Sauvignon Blanc
- Pouilly-Fumé wines may include the geographical designation "Val de Loire" on the label
- 1937
25
**Pouilly-sur-Loire AOP**
- Department
- Style
- Date
**Pouilly-sur-Loire AOP**
- Nièvre
- Style
- Blanc: 100% Chasselas
- Pouilly-sur-Loire wines may include the geographical designation "Val de Loire" on the label
- 1937
26
**Quincy AOP**
- Department
- Commune
- Style
- Date
**Quincy AOP**
- Cher
- Brinay, Quincy
- Style
- Blanc: Sauvignon Blanc, plus a max. 10% Sauvignon Gris
- Quincy wines may include the geographical designation "Val de Loire" on the label
- 1936
27
**Reuilly AOP**
- Department
- Style
- Date
**Reuilly AOP**
- Cher and Indre
- Style
- Blanc: 100% Sauvignon Blanc
- Rosé: Pinot Noir and Pinot Gris
- Rouge: 100% Pinot Noir
- Reuilly wines may include the geographical designation "Val de Loire" on the label
- 1937
28
**Sancerre AOP**
- Department
- Commune
- Style
- Elevage
- Date
**Sancerre AOP**
- Cher
- Bannay, Bué, Crézancy-en-Sancerre, Menetou-Râtel, Ménétréol-sous-Sancerre, Montigny, Saint-Satur, Sainte-Gemme-en-Sancerrois, Sancerre, Sury-en-Vaux, Thauvenay, Veaugues, Verdigny, Vinon
- Style
- Blanc: 100% Sauvignon Blanc
- Rosé: 100% Pinot Noir
- Rouge: 100% Pinot Noir
- Sancerre wines may include the geographical designation "Val de Loire" on the label
- Rouge wines may not be released until March 15 of the year following the harvest
- 1936
29
**Crémant de Loire AOP**
- Department
- Style
- Elevage
- Pressure
- Harvest Method
- Date
**Crémant de Loire AOP**
- Indre-et-Loire, Maine-et-Loire, Vienne, Deux-Sèvres, Loir-et-Cher
- Style
- Vin Mousseux Blanc:
- Vin Mousseux Rosé
- Crémant de Loire wines may include the geographical designation "Val de Loire
- Chenin Blanc, Chardonnay, Orbois, Cabernet Franc, Grolleau, Grolleau Gris, Pinot Noir, Cabernet Sauvignon, Pineau d'Aunis
- Max. 30% combined Cabernet Sauvignon and Pineau d'Aunis
- The wines must spend a min. 9 months on the lees prior to dégorgement, and may not be released for a min. 12 months after the date of tirage
- Min. 4 atmospheres of pressure
- Manual harvesting is mandatory
- 1975
30
**Rosé de Loire AOP**
- Department
- Style
- Date
**Rosé de Loire AOP**
- Maine-et-Loire, Deux-Sèvres, Vienne, Indre-et-Loire, Loir-et-Cher
- Style
- Rosé: Grolleau (Groslot), Grolleau Gris, Cab. Franc, Cab. Sauvignon, Pinot Noir, Gamay, Pineau d'Aunis
- Rosé de Loire may include the geographical designation "Val de Loire" on the label
- 1974
31
**Coteaux d'Ancenis AOP**
- Style
- Loire-Atlantique, Maine-et-Loire
- Style
- Date
**Coteaux d'Ancenis AOP**
- Loire-Atlantique, Maine-et-Loire
- Style
- Blanc: 100% Pinot Gris
- Rosé: Gamay along with max. 10% Cabernet Franc
- Rouge: Gamay along with max. 10% Cabernet Franc
- Varietally-Labeled "Malvoisie": 100% Pinot Gris
- All Coteaux d'Ancenis wines may include the geographical designation "Val de Loire" on the label
- 2011
32
**Fiefs Vendéens AOP**
- Department
- Subzones
- Style
- Date
**Fiefs Vendéens AOP**
- Vendée
- Brem, Chantonnay, Mareuil, Pissotte, Vix
- Style
- Blanc:
- Principal Variety (Min. 60%): Chenin Blanc
- Complementary Variety (Min. 10%): Chardonnay
- Accessory Varieties:
- Brem: Grolleau Gris
- Vix: Sauvignon Blanc
- Rosé:
- Principal Varieties (Min. 50%):
- Brem, Chantonnay: Pinot Noir
- Mareuil, Vix, Pissotte: Gamay Noir
- Complementary Varieties (Min. 10%):
- Brem, Chantonnay: Gamay Noir
- Mareuil, Vix, Pissotte: Pinot Noir
- Accessory Varieties: Cabernet Franc, Cabernet Sauvignon, Négrette (also Grolleau Gris in Brem)
- Rouge:
- Principal Varieties (Min. 50%):
- Brem, Pissotte: Pinot Noir
- Chantonnay, Mareuil, Vix: Cabernet Franc
- Complementary Variety (Min. 10%): Négrette
- Accessory Varieties:
- Brem, Pissotte: Cabernet Sauvignon, Gamay, Cabernet Franc
- Chantonnay, Mareuil, Vix: Pinot Noir, Cabernet Sauvignon, Gamay
- Accessory Varieties: Cabernet Sauvignon, Gamay
- All Fiefs Vendéens wines may include the geographical designation "Val de Loire" on the label
- 2011
33
**Gros Plant du Pays Nantais AOP**
- Department
- Style
- Alcohol
- Must Weight
- Sur Lie Requirements
- Date
**Gros Plant du Pays Nantais AOP**
- Loire-Atlantique, Maine-et-Loire, Vendée
- Style
- Blanc:
- Principal Variety: Min. 70% Folle Blanche (Gros Plant)
- Accessory Varieties: Montils and a max. 10% Colombard
- Blanc "Sur Lie"
- Folle Blanche may only account for a min. 50% of the encépagement through 2030
- All Gros Plant wines may include the geographical designation "Val de Loire" on the label
- Alcoholl
- Blanc: 9%
- Blanc "Sur Lie": 9.5%
- Minimum Must Weight:
- Blanc: 144 g/l
- Blanc "Sur Lie": 153 g/l
- Sur Lie Requirements
- The wine must be kept on its lees (in either tank or barrel) after fermentation until at least March 1 of the year following the harvest
- The wine is bottled directly off its fine lees between March 1 and November 30 of the year following the harvest, and not released until at least March 8
- 2011
34
**Muscadet AOP**
- Department
- Style
- Alcohol
- Minimum Must Weight
- Elevage
- Yields
- Date
**Muscadet AOP**
- Loire-Atlantique, Maine-et-Loire, Vendée
- Style
- Blanc: min. 90% Melon B (formerly called Melon de Bourgogne) with max. 10% Chardonnay
- Blanc Nouveau/Primeur
- Blanc "Sur Lie" - As of April 2020, no longer an allowed label designation
- All Muscadet wines may include the geographical designation "Val de Loire" on the label
- Alcohol
- Muscadet: 9.5%
- Muscadet "Sur Lie": 10%
- Minimum Must Weight:
- Muscadet: 153 g/l
- Muscadet "Sur Lie": 161 g/l
- Maximum Residual Sugar:
- Blanc: 5 g/l
- Blanc "Sur Lie": 3 g/l
- Wines must be separated from their lees no later than July 31 the year after the harvest
- Maximum Yield (Rendement de Base):
- Muscadet: 70 hl/ha
- Muscadet "Sur Lie": 55 hl/ha
- 1937
35
**Muscadet Coteaux de la Loire AOP**
- Department
- Style
- Sur Lie Requirements
- Date
**Muscadet Coteaux de la Loire AOP**
- Loire-Atlantique, Maine-et-Loire
- Style
- Blanc: 100% Melon B (formerly called Melon de Bourgogne)
- "Sur Lie" (must be vintage-dated)
- All Muscadet wines may include the geographical designation "Val de Loire" on the label
- "Sur Lie" Requirements:
- The wine must be kept on its lees (in either tank or barrel) after fermentation until at least March 1 of the year following the harvest
- The wine is bottled directly off its fine lees between March 1 and November 30 of the year following the harvest, and not marketed until at least March 8
- 1936
36
**Muscadet Côtes de Grandlieu AOP**
- Department
- Style
- Sur Lie Requirements
- Date
**Muscadet Côtes de Grandlieu AOP**
- Loire-Atlantique, Vendée
- Style
- Blanc: 100% Melon B (formerly called Melon de Bourgogne)
- "Sur Lie"
- All Muscadet wines may include the geographical designation "Val de Loire" on the label
- "Sur Lie" Requirements:
- The wine must be kept on its lees (in either tank or barrel) after fermentation until at least March 1 of the year following the harvest
- The wine is bottled directly off its fine lees between March 1 and November 30 of the year following the harvest, and not marketed until at least March 8
- 1994
37
**Muscadet Sèvre-et-Maine AOP**
- Department
- Subzones
- Unofficial Subzones (Awaiting Ratification)
- Style
- Alcohol
- Must Weight
- Sur Lie Requirments
- Elevage
- Yield
- Date
**Muscadet Sèvre-et-Maine AOP**
- Loire-Atlantique, Maine-et-Loire
- Clisson, Gorges, Le Pallet, Goulaine, Mouzillon-Tillières, Monnières-Saint-Fiacre, Château-Thébaud
- Champtoceaux, La Haye Fouassière, Vallet
- Style
- Blanc: 100% Melon B (formerly called Melon de Bourgogne)
- "Sur Lie" (wines labeled by subzone may not include "sur lie" on the label)
- All Muscadet wines may include the geographical designation "Val de Loire" on the label
- Minimum Potential Alcohol:
- Muscadet Sèvre-et-Maine: 10%
- Muscadet Sèvre-et-Maine (with subzone designation): 11%
- Minimum Must Weight:
- Muscadet Sèvre-et-Maine: 161 g/l
- Muscadet Sèvre-et-Maine (with subzone designation): 178 g/l
- "Sur Lie" Requirements:
- The wine must be kept on its lees (in either tank or barrel) after fermentation until at least March 1 of the year following the harvest
- The wine is bottled directly off its fine lees between March 1 and December 31 of the year following the harvest, and not marketed until at least March 8
- Élevage for Subzones:
- Goulaine and Le Pallet: Wines must be aged on their fine lees until at least April 1 of the second year following the harvest
- Gorges, Clisson, Mouzillon-Tillières, Monnières-Saint-Fiacre, and Château-Thébaud: Wines must be aged on their fine lees until at least October 1 of the second year following the harvest
- Maximum Yield (Rendement de Base):
- Muscadet Sèvre-et-Maine: 55 hl/ha
- Muscadet Sèvre-et-Maine (with subzone designation): 45 hl/ha
- 1936
38
**Bourgueil AOP**
- Department
- Commune
- Style
- Date
**Bourgueil AOP**
- Indre-et-Loire
- Benais, Bourgueil, La Chapelle-sur-Loire, Chouzé-sur-Loire, Ingrandes-de-Touraine, Restigné, Saint-Nicolas-de-Bourgueil, Saint-Patrice
- Style
- Rosé: Cabernet Franc plus a max. 10% Cabernet Sauvignon
- Rouge: Cabernet Franc plus a max. 10% Cabernet Sauvignon
- Bourgueil wines may use the geographical designation "Val de Loire" on the label
- 1937
39
**Cheverny AOP**
- Department
- Style
- Alcohol
- Enrichment
- RS
- Date
**Cheverny AOP**
- Loir-et-Cher
- Style
- Blanc:
- Principal Varieties: Min. 50% combined Sauvignon Blanc and Sauvignon Gris
- Complementary Varieties: Min. 16% combined Chardonnay, Chenin Blanc and Orbois
- Rosé & Rouge: (Min. 85% combined Pinot Noir & Gamay)
- Principal Variety: Min. 50% Pinot Noir
- Complementary Variety: Min. 16% Gamay
- Accessory Varieties: Cabernet Franc and Cot (Malbec)
- Minimum Potential Alcohol:
- Blanc/Rosé (less than/equal to 4 g/l of residual sugar): 10%
- Blanc/Rosé (greater than 4 g/l of residual sugar): 13% (12.5% acquired)
- Rouge: 10%
- Chaptalization is prohibited for blanc and rosé wines with over 4 g/l of residual sugar
- Maximum Residual Sugar:
- Blanc/Rosé: none stated
- Rouge: 2 g/l
- 1993
40
**Chinon AOP**
- Department
- Commune
- Style
- Date
**Chinon AOP**
- Indre-et-Loire
- Anché, Avoine, Avon-les-Roches, Beaumont-en-Véron, Brizay, Candes-Saint-Martin, Chinon, Cinais, Couziers, Cravant-les-Côteaux, Crouzilles, Huismes, L’Ile-Bouchard, Lerné, Ligré, Panzoult, Rivière, La Roche-Clermault, Saint Benoît-la-Forêt, Saint-Germain-sur-Vienne, Savigny-en-Véron, Sazilly, Seuilly, Tavant, Theneuil, Thizay.
- Style
- Blanc: 100% Chenin Blanc
- Rosé: Cabernet Franc plus a max. 10% Cabernet Sauvignon
- Rouge: Cabernet Franc plus a max. 10% Cabernet Sauvignon
- Chinon wines may use the geographical designation "Val de Loire" on the label
- 1937
41
**Coteaux du Loir AOP**
- Department
- Style
- Date
**Coteaux du Loir AOP**
- Sarthe, Indre-et-Loire
- Style
- Blanc: 100% Chenin Blanc
- Rouge/Rosé: Min 50% Pineau d'Aunis
- 1948
42
**Coteaux du Vendômois AOP**
- Department
- Style
- RS
- Date
**Coteaux du Vendômois AOP**
- Loir-et-Cher
- Style
- Blanc: Chenin Blanc, 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
- Coteaux du Vendômois wines may use the geographical designation "Val de Loire" on the label
- All percentages above are for vineyard plantings, not for the cépage of the wine
- Maximum Residual Sugar:
- Blanc Sec: 8 g/l (total acidity is within 2 g/l of residual sugar)
- Off Dry White: If RS > 8 g/l, the wines are produced without enrichment
- Vin Gris: 6 g/l (total acidity is within 2 g/l of residual sugar)
- Rouge: 2 g/l
- 2001
43
**Cour-Cheverny AOP**
- Department
- Style
- RS
- Date
**Cour-Cheverny AOP**
- Loir-et-Cher
- Style
- Blanc: 100% Romorantin
- Cour-Cheverny wines may use the geographical designation "Val de Loire" on the label
- 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
- 1993
44
**Jasnières AOP**
- Department
- Communes
- Style
- RS
- Date
**Jasnières AOP**
- Sarthe
- Lhomme, Ruillé-sur-Loir
- Style
- Blanc: 100% Chenin Blanc
- Jasnières wines may use the geographical designation "Val de Loire" on the label
- Blanc Sec: Max. 8 g/l (Total acidity must be within 2 g/l of the residual sugar.)
- 2001
45
**Montlouis-sur-Loire AOP**
- Department
- Communes
- Style
- RS
- Sparkling Wine Requirements
- Date
**Montlouis-sur-Loire AOP**
- Indre-et-Loire
- Lussault-sur-Loire, Montlouis-sur-Loire, Saint-Martin-le-Beau
- Style
- Blanc: 100% Chenin Blanc
- Vin Mousseux/Pétillant
- Vin Mousseux à Fermentation Unique (ancestral method)
- Montlouis-sur-Loire wines may use the geographical designation "Val de Loire" on the label
- RS
- Blanc "Sec": max. 8 g/l (total acidity must be within 2 g/l of residual sugar)
- Vin Mousseux á Fermentation Unique: max 5 g/l
- Sparkling Wine Requirements:
- Vin Mousseux
- Traditional Method Secondary Fermentation
- Wines may not be released until 9 months after the date of tirage
- Vin Mousseux á Fermentation Unique
- Native yeast fermentation
- Ancestral method (single fermentation)
- Min. 9 months on lees
- Must be disgorged
- No dosage is permitted
- Must be hand-harvested
- Must be vintage dated
- 1938
46
**Saint-Nicolas-de-Bourgueil AOP**
- Department
- Commune
- Style
- Date
**Saint-Nicolas-de-Bourgueil AOP**
- Indre-et-Loire
- Saint-Nicolas-de-Bourgueil
- Style
- Rosé: Cabernet Franc plus a max. 10% Cabernet Sauvignon
- Rouge: Cabernet Franc plus a max. 10% Cabernet Sauvignon
- Saint-Nicolas-de-Bourgueil wines may use the geographical designation "Val de Loire" on the label
- 1937
47
**Touraine AOP**
- Department
- Subzones (Geographic Designations)
- Style
- RS
- Harvest Method
- Sparkling Wine Requirements
- Elevage
- Date
**Touraine AOP**
- Indre-et-Loire, Loir-et-Cher
- Amboise, Mesland, Azay-le-Rideau, Oisly, Chenonceaux
- Style
- Blanc: Sauvignon Blanc and max. 20% Sauvignon Gris
- Rosé (still and Mousseux): Cabernet Franc, Cabernet Sauvignon, Cot, Gamay, Grolleau, Grolleau Gris, Meunier, Pinot Noir, Pinot Gris, Pineau d'Aunis
- Rouge:
- Principal Varieties: Min. 40% Cot. Vineyards west of Tours have a min. 90% Cabernet Franc.
- Accessory Varieties: Cabernet Franc, Gamay, Cabernet Sauvignon and Pinot Noir
- Primeur/Nouveau: 100% Gamay
- Varietal-Labeled Gamay: Min. 75% Gamay, plus Cabernet Franc, Cabernet Sauvignon, Cot, and Pinot Noir
- Vin Mousseux/Pétillant Blanc: Chardonnay, Chenin Blanc, Cabernet Franc, Grolleau,
- Grolleau Gris, Orbois, Pineau d'Aunis, Pinot Noir
- Touraine "Amboise":
- Blanc: 100% Chenin Blanc
- Rosé: min. 70% Cot with Gamay
- Rouge: 100% Cot
- Touraine "Mesland":
- Blanc: Min. 60% Chenin Blanc, max. 30% Sauvignon Blanc, max. 15% Chardonnay (the amount of Chardonnay in the vineyard may not exceed the amount of Sauvignon Blanc)
- Rosé: Min. 80% Gamay, plus Cot and Cabernet Franc
- Rouge: Min. 60% Gamay, 10-30% Cot, 10-30% Cabernet Franc
- Touraine "Azay-le-Rideau":
- Blanc: 100% Chenin Blanc
- Rosé: Min. 60% Grolleau; plus Cot, Gamay, and max. 10% combined Cabernet Franc and Cabernet Sauvignon
- Touraine "Oisly":
- Blanc: 100% Sauvignon Blanc
- Touraine "Chenonceaux":
- Blanc: 100% Sauvignon Blanc
- Rouge: min. 50% Cot with min. 10% Cabernet Franc
- All Touraine wines may include the geographical designation "Val de Loire" on the label
- Residual Sugar
- Touraine Blanc and Rosé: max. 4 g/l (max. 6 g/l if the wines have not been chaptalized and have an acquired alcohol content of at least 12.5%)
- Rouge and Varietal-Labeled Gamay: max. 2 g/l
- Sweetness Levels for Geographic Designations: most subzones may label either blanc or rosé wines as sec or demi-sec.
- Sec: max. 9 g/l
- Demi-Sec: 9-18 g/l
- All grapes used for primeur/nouveau wines must be harvested manually.
- Vin Mousseux is made by the traditional method, and must be aged on the lees for a min. 9 months.
- Élevage:
- Touraine "Chenonceaux": Blanc wines may not be released until May 1 of the year following the harvest, and Rouge wines may not be released until September 1 of the year following the harvest.
- Touraine "Oisly": Wines may not be released until May 1 of the year following the harvest
- 1939
48
**Touraine Noble-Joué AOP**
- Department
- Style
- Date
**Touraine Noble-Joué AOP**
- Indre-et-Loire
- Style
- Rosé:
- Principal Variety: Min. 40% Meunier
- Complementary Varieties: Min. 20% Pinot Gris, Min. 10% Pinot Noir
- Touraine Noble-Joué wines may use the geographical designation "Val de Loire" on the label
- 2001
49
**Valençay AOP**
- Department
- Style
- Date
**Valençay AOP**
- Indre, Loir-et-Cher
- Style
- Blanc:
- Principal Variety: Min. 70% Sauvignon Blanc
- Accessory Varieties: Orbois, Chardonnay, Sauvignon Gris
- Rosé:
- Principal Varieties: 30-60% Gamay, min. 10% Pinot Noir, min. 10% Cot (Malbec)
- Accessory Varieties: Max. 20% Cabernet Franc, max. 30% Pineau d'Aunis
- Rouge:
- Principal Varieties: 30-60% Gamay, min. 10% Pinot Noir, min. 10% Cot
- Accessory Variety: Max. 20% Cabernet Franc
- Until the 2024 harvest, Cabernet Sauvignon planted before Jan. 24th, 2000 will be allowed collectively with Cabernet Franc as a Max. 20% for Rosé and Rouge.
- Valençay wines may use the geographical designation "Val de Loire" on the label
- 2004
50
**Vouvray AOP**
- Department
- Commune
- Style
- RS
- Sparkling Wine Requirements
- Date
**Vouvray AOP**
- Indre-et-Loire
- Chançay, Noizay, Parçay-Meslay, Reugny, Rochecorbon, Tours, Vernou-sur-Brenne, Vouvray
- Style
- Blanc: min 95% Chenin Blanc, plus a max. 5% Orbois
- Vin Mousseux/Pétillant
- Vouvray wines may use the geographical designation "Val de Loire" on the label
- Blanc "Sec": max. 8 g/l (Total acidity must be within 2 g/l of the total residual sugar.)
- Sparkling Wine Requirements:
- Traditional Method Secondary Fermentation
- Wines may not be released until 12 months after the date of tirage.
- 1936
