Loire

Question 0

Name the four general areas of the Loire from west to east.

Answer 0

Pays Nantais
Anjou-Saumur
Toraine
Upper Loire

Question 1

Name six main grapes of the Loire.

Answer 1

Sauv blanc
Pinot noir
Cab franc
Melon de Bourgogne = Muscadet
Chenin blanc
Gamay

Question 2

Rose d’Anjou is made with which grapes.

Answer 2

Cab Sauv and Cab Franc

Question 3

What are some good vintages for the Loire.

Answer 3

2002-2005

Question 4

What does nervosite refer to?

Answer 4

The elegant acidity achieved by the cool climate and sunshine of the Loire.

Question 5

What is the climate of the Loire?

Answer 5

temperate maritime in the west

Cool continental in central and eastern Loire

Question 6

Which area of the Loire grows Muscadet/Melon de

Bourgogne?

Answer 6

pays Nantais in the west

Question 7

What pairs well with Melon de Bourgogne/Muscadet?

Answer 7

seafood

Question 8

Describe Muscadet Sur Lie.

Answer 8

matured on dead yeast cells for 6-12 months resulting in richer body, deeper flavor and possible slight carbonation

Question 9

Savennieres is made up of what percentage of which varietal?

Answer 9

100% Chenin Blanc

Question 10

where is Cremant de Loire from?

Answer 10

Saumur

Question 11

what level of acidity is Savennieres known for?

Answer 11

high piercing acidity

Question 12

What percentage of Chenin Blanc is in Saumur whites?

Answer 12

100%

Question 13

What methods of sparkling wine production is used to create Cremant de Loire and Saumur Mousseux?

Answer 13

Methode traditionelle

Question 14

What red varietals are found in Saumur?

Answer 14

Cab franc and cab sauv

Question 15

Which grapes can go into Cremant de Loire?

Answer 15

Chenin Blanc
Chardonnay
Cab Franc
Cab Sauv

Question 16

What are 3 major Anjou grapes?

Answer 16

Chenin Blanc
Sauvignon Blanc
Cab Franc

Question 17

which varietal is found in Saumur Champigny?

Answer 17

Cab franc

Question 18

What are the three AOCs of Savennieres?

Answer 18

Savennieres
Coulée de Serrant
Roche aux Moines

Question 19

What are two AOCs of the Layon Valley?

Answer 19

Bonnezeaux

Quarts de Chaume

Question 20

What is the Layon Valley known for?

Answer 20

100% Chenin Blanc botrytised

Question 21

Which two AOCs within the Touraine region of the Loire have tufa or tuffeau soil?

Answer 21

vouvray and Chinon

Question 22

Vouvray is known for what percentage of what varietal for still whites, and for what other type of wine?

Answer 22

100% Chenin Blanc still whites (ranging from dry to botrytised) and
Mousseux/petillant wines.

Question 23

What levels of sweetness are there to describe Vouvray?

Answer 23

Sec
Demi sec
Moelleux
Doux

Question 24

What varietal is Chinon known for?

Answer 24

Cab franc

Question 25

What are the subregions of Anjou-Saumur?

Answer 25

``` Anjou Anjou villages Saumur Savennieres Layon Valley ```

Question 26

What are the main AOCs of Touraine?

Answer 26

Vouvray Montlouis sue Loire Chinon bourgeuil

Question 27

What are three main grapes of the Upper Loire?

Answer 27

Gamay Pinot Noir Sauv Blanc

Question 28

What kind of soil is in the upper Loire?

Answer 28

Kimmeridgian limestone

Question 29

What are the AOCs of the Upper Loire?

Answer 29

``` Sancerre Pouilly Fume Menetou Salon Quincy Reuilly ```

Question 30

What percentage of what varietal is Sancerre known for?

Answer 30

100% Sauv Blanc

Question 31

Is Sancerre aged in wood?

Answer 31

not usually

Question 32

What percentage of what varietal is Pouilly Fume known for?

Answer 32

100% Sauv Blanc

Question 33

What pairs well with Sancerre?

Answer 33

Shellfish

Question 34

Within how long should you drink Sancerre?

Answer 34

2-3 years

Question 35

Which areas of the upper Loire produce Pinot noir?

Answer 35

Sancerre Menetou Salon Reuilly

Question 36

What pairs well with Pouilly fume?

Answer 36

White meat chicken or smoked salmon

Question 37

What varietal is Quincy known for?

Answer 37

Sauv Blanc

Question 38

What is a common scent on Loire wines that some refer to as a flaw?

Answer 38

Brettanomyces