Blog: The Wines of the Loire Part Two >> Touraine
Photos from a past visit to the Loire Valley's Touraine: 1. Informal tasting at Château de Coulaine in Chinon; 2. Beth Becker at Château de Coulaine; 3. Beth Becker before an epic tasting at Christophe Des Champs in Bourgueil; 4. Cabernet Franc vines in argile-calcaire soil; 5. Caves deep below Bourgueil; 6. Philippa Sydney, François-Xavier Barc, and Charles Sydney at Charles Joguet in Chinon; 7. Cabernet Franc in Clos de la Dioterie at Charles Joguet in Chinon; 8. The tasting room at Jacky Blot in Montlouis.; 9. Tasting with Manuela Chidaine of Domaine François Chidaine in Montlouis-sur-Loire; 10. 100% Romorantin Cour-Cheverny
The Loire river turns west at Orléans and begins to make its way towards the Atlantic. This is where things get really interestsing. The Gamay wines of Cheverny offer light red wines full of soft red fruit while its Sauvignon-based white wines remind us that we're still transitioning from Le Centre. The odd Cour-Cheverny is based on an obscure white grape called Romorantin to produce a wine that is delicious enough in situ. Wines labled "Touraine" can be produced from Chenin, Sauvignon or Chardonnay for white wine. Red Touraine is made from Côt (Malbec), Cabernet, Pinot Noir, and Pinot d’Aunis.
The important stuff lies in the western half of the appellation where one finds golden Chenin growing in tuffeau soils in Vouvray and Montlouis-sur-Loire. Equally significant are the Cabernet Franc's of Chinon, Bourgueil, and St-Nicolas-de-Bourgueil. Arguably the greatest expression of the Cabernet Franc varietal, at least in the herbal and floral style produced here.
I recently wrote a few words about the Loire on our website. Click here and scroll down to read more about all the diversity and pleasure that the Loire has to offer.
