Definition: Valençay AOVDQS

For white wines, Sauvignon (minimum 70%); secondary grape varieties, Arbois and Chardonnay; for rosé and red wines, Côt and Pinot Noir (together minimum 20% and never less than 10% for each) and Gamay (minimum 30% and maximum 60%); accessory grape varieties, Pineau d'Aunis (maximum 30%), Cabernet Franc and Cabernet Sauvignon limited together or separately to a maximum of 20%. Cabernet Sauvignon is no longer authorised in new plantings. Vinified as: white, rosé and, for the most part, red. No mention of the grape variety name may appear on the label in the same visual field as the name of the Valençay appellation. They can be kept: drink young. Ideal serving temperature: between 8 and 10°C for white and rosé wines; between 14 and 15°C for red wines. Pairings: white wines with river fish; rosé wines with cold meats or grilled meats, with or without raw vegetables; red wines with rabbit or poultry.