Cheverny

Cheverny: The Elixir of Kings

One of the symbols of Touraine, often referred to as the “vineyard of the Loire Valley châteaux,” Cheverny covers an area of 550 hectares spread across 24 municipalities in the Loire-et-Cher department. Although it is now one of the least expensive wines on the menu, it was once a staple of royal and princely banquets. A glimpse into a wine that is so quintessentially French!

Cheverny: a very complex blend of grape varieties:

The Loire River, a busy waterway, once provided the region’s inhabitants with easy access to grapevines that sometimes came from far away. Today, the tradition lives on, and the winemakers of this appellation continue to use a wide variety of grape varieties. As a result, Cheverny wine is always a blend.

Grape varieties used in Cheverny white wine:

Historically, we can mention the following three grape varieties: • Romorantin: a variety native to Burgundy, brought from Beaune by Francis I • Menu Pineau, locally known as Arbois. Similar to Chenin • Meslier provides a perfect base for sparkling wines Grape varieties used in contemporary blends: • Chardonnay: elegance • Sauvignon: strong aromatic expression • Chenin

Grape varieties used in Cheverny red wine:

• Gamay: fresh and full-bodied • Pinot Noir, native to Burgundy: refined and subtle These form the foundation of the blend. Additional grape varieties include: • Cabernet Franc and Sauvignon, widely grown in Bordeaux • Côt, native to Cahors • Pineau d'Aunis or Chenin noir, the oldest grape variety in the Loire

Cheverny: Terroir and Climate

The soils are clay-siliceous, resting on a bed of Beauce limestone. Temperatures are moderate, with mild springs and summers, while autumns are cool and damp. As a result, the grapes never become overripe. To compensate for these conditions, the grape varieties are selected for their strong aromatic qualities.

Cheverny Wine: From Vine to Cellar

Vine cultivation:

The steps involved in vineyard maintenance are, in principle, the same across all appellations, but the intensity of these steps varies depending on the specific appellation. • Controlling the quantity and quality of the upcoming grape harvest. Pruning the vine shoots to a specific height. Removing certain buds. • Optimizing sunlight exposure and airflow to the grape clusters by trimming the upper part of the vine: this is called topping; and in summer, leaf removal: removing some of the leaves around the clusters. • Manual or mechanical harvesting

Cheverny: Inside the Cellar

The white grapes are placed in a press to extract the juice. The sugar they contain is converted into alcohol, releasing carbon dioxide. This is alcoholic fermentation. The fermented grape juice is called Bernache, and it is highly prized. Red grapes are placed directly into vats. This is followed by alcoholic fermentation, then the conversion of malic acid into lactic acid, which reduces the wine’s acidity: this is malolactic fermentation. For rosé wine, the red grapes are placed in a press, as previously described for white grapes. Once these steps are complete, the wine is aged in barrels or vats: from a simple juice, a true Cheverny is born, ready to be enjoyed within the year! Dry and fruity for Cheverny white wine, pairing well with fish and goat cheese. Rosés share these same characteristics and pair well with fish and grilled meats. Light, fruity, and spicy, the reds pair well with white meats or grilled dishes. Cheverny wine, classified as an AOC since 1993, is the only VDQS (Vin Délimité de Qualité Supérieure) to produce a sparkling wine under the appellation!