Definition: Touraine

Touraine region in the Loire Valley. Production area located within 101 municipalities in the Indre-et-Loire department and 42 in the Loir-et-Cher department. Classified as an AOC in 1939 and 1946 for sparkling wine.

Area under production: just over 5,280 hectares, also including sparkling wine production.

White grape varieties: Arbois, Chenin; Sauvignon (except for sparkling wines); Chardonnay (maximum 20% for white wines); Pinot gris

Red grape varieties: Cabernet Franc, Cabernet Sauvignon, Côt, Gamay, Grolleau, Meunier, Pineau d'Aunis and Pinot Noir

Lesser-used grape varieties, Gamay de Bouze and Gamay de Chaudenay for a maximum of 10%. Vinified as: white (35%), still rosé and red; sparkling or semi-sparkling (8%), second fermentation in bottles. It can be stored: 2 to 3 years for whites and rosés; a little longer for reds; sparkling and semi-sparkling wines should be drunk as soon as they are produced. Ideal serving temperature: between 8 and 10°C for whites, rosés, sparkling and semi-sparkling wines; between 15 and 16°C for reds. Pairings: whites with river fish; rosés with cold meats or grilled meats, accompanied by raw vegetables or not; reds with game; sparkling or semi-sparkling wines as an aperitif, with dessert or even throughout a meal.

Centred around the old city of Tours, along the Loire River, this region is home to famous vineyards such as Vouvray, Montlouis, Chinon and Bourgueil. The red wines made from Cabernet Franc are sometimes comparable to Bordeaux. The whites, made from Sauvignon Blanc, are, in some cases, worthy of Sancerre, but there are also those made from Chenin Blanc which, in good years, produce very good sweet wines.