Definition: Poitou (vin-du-haut-)

Poitou-Charentes region. Production area located north-west of Poitiers, within 45 municipalities in the Vienne department and 2 in the Deux-Sèvres department. Classified as AOVDQS in 1970. Area under production: nearly 800 hectares. White grape varieties: Chardonnay; Chenin (maximum 20%), Pinot and Sauvignon; black grape varieties: Cabernet Franc, Cabernet Sauvignon, Côt, Gamay, Gamay de Chaudenay (maximum 20%), Grolleau (maximum 20%), Merlot and Pinot. Vinified as: white, rosé and red. Can be stored: white ages very well in bottles; rosé should be drunk young; red, 5 to 6 years. Ideal serving temperature: between 10 and 12°C for white and rosé; between 16 and 17°C for red. Pair with: white with shellfish, such as stuffed mussels, crustaceans, Atlantic fish; rosé with grey or pink shrimp; red with green cabbage with bacon or cooked ham with mogettes.