Loire Grapes

Question 1

Chenin Blanc (White)

Answer 1

Budding: Early (risk of spring frost)

Ripening: Late (vulnerable to autumn rain)

Disease: Prone to powdery mildew, botrytis bunch rot, trunk diseases

Uniqueness: Uneven ripening; multiple picks needed; diverse styles (dry, sweet, sparkling)

Flavor Profile: Green apple, lemon, smoky/mineral with age

Structure: Medium alcohol, high acidity​

Question 2

Sauvignon Blanc (White)

Answer 2

Budding: Late

Ripening: Early

Disease: Prone to powdery mildew, botrytis bunch rot, trunk diseases (e.g., Esca)

Uniqueness: Prefers poor soils, careful canopy management needed

Flavor Profile: Grass, bell pepper, gooseberry, grapefruit (cool areas); passion fruit (warmer areas)

Structure: Medium body, high acidity​

Question 3

Melon de Bourgogne (White)

Answer 3

Budding: Early

Ripening: Early

Disease: Good powdery mildew resistance; susceptible to downy mildew and botrytis

Uniqueness: Main variety for Muscadet; often aged “sur lie” for texture

Flavor Profile: Green apple, light aromatics

Structure: Light body, high acidity, low alcohol​

Question 4

Cabernet Franc (Red)

Answer 4

Budding: Early (spring frost risk)

Ripening: Mid-ripening

Disease: Prone to coulure, mildew; needs canopy management

Uniqueness: Winter hardy; important for Chinon, Bourgueil, Saumur

Flavor Profile: Redcurrant, raspberry, violet, leafy (if underripe)

Structure: Light to medium body, medium tannins, high acidity​

Question 5

Grolleau (Red)

Answer 5

Budding: Early

Ripening: Mid-ripening

Disease: Prone to botrytis bunch rot

Uniqueness: Mainly for rosé blends (Rosé d’Anjou, Rosé de Loire)

Flavor Profile: Delicate red fruits

Structure: Light body, medium acidity​

Question 6

Gamay (Red)

Answer 6

Budding: Early

Ripening: Early to mid

Disease: Similar to Beaujolais: prone to mildew, rot

Uniqueness: Often made by carbonic maceration; fruity, light reds

Flavor Profile: Raspberry, red cherry

Structure: Light body, medium acidity​

Question 7

Pinot Noir (Red)

Answer 7

Budding: Early (risk of frost)

Ripening: Early

Disease: Prone to powdery mildew, grey rot

Uniqueness: Limited to Central Vineyards (Sancerre, Reuilly, etc.)

Flavor Profile: Red cherry, raspberry, earthy notes

Structure: Light to medium body, medium acidity​

Question 8

Melon de Bourgogne (White)

Answer 8

Key Region:

Pays Nantais (especially Muscadet AOCs)

Notes:

Often aged “sur lie” for added texture.

Question 9

Chenin Blanc (White)

Answer 9

Key Regions:

Vouvray (dry, sparkling, sweet)

Montlouis-sur-Loire (similar to Vouvray)

Savennières (full-bodied dry wines)

Coteaux du Layon, Quarts de Chaume, Bonnezeaux (sweet wines)

Saumur (sparkling wines)

Anjou (dry and sweet styles)

Question 10

Sauvignon Blanc (White)

Answer 10

Key Regions:

Sancerre (benchmark Sauvignon Blanc)

Pouilly-Fumé (more smoky/mineral style)

Menetou-Salon, Quincy, Reuilly (similar fresh styles)

Question 11

Cabernet Franc (Red)

Answer 11

Key Regions:

Chinon (lighter, perfumed wines)

Bourgueil (structured, age-worthy reds)

Saint-Nicolas-de-Bourgueil (softer than Bourgueil)

Saumur-Champigny (elegant, floral reds)

Question 12

Grolleau (Red for Rosé)

Answer 12

Key Regions:

Rosé d’Anjou (major component)

Rosé de Loire (can be blended with other grapes)

Question 13

Gamay (Red)

Answer 13

Key Regions:

Touraine (fruity, juicy reds)

Anjou (light reds and rosés)

Question 14

Pinot Noir (Red)

Answer 14

Key Regions:

Sancerre Rouge (Central Vineyards)

Reuilly Rouge

Menetou-Salon Rouge

Notes:

Light-bodied, fresh, can be earthy.