Cheverny

Cheverny, or the Elixir of Kings

One of the symbols of Touraine—often referred to as the “vineyard of the Loire castles”—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 feasts. A glimpse into a wine that is so quintessentially French!

Cheverny: a very complex blend of grape varieties:

The Loire River, a heavily trafficked 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 grape variety native to Burgundy, imported from Beaune by Francis I • Menu Pineau, locally known as Arbois. Similar to Chenin • Meslier provides a perfect base for sparkling wines Grape Varieties in Contemporary Blends • Chardonnay: elegance • Sauvignon: strong aromatic expression • Chenin

Grape varieties used in Cheverny red wine:

• Gamay: freshness and roundness • Pinot Noir, native to Burgundy: finesse and subtlety These form the basis of the blend. Complementary grape varieties include: • Cabernet Franc and Sauvignon, very common in Bordeaux • Côt, native to Cahors • Pineau d’Aunis or Chenin Noir, the oldest grape variety in the Loire Valley

Cheverny: Terroir and Climate

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

Cheverny Wine: From Vineyard to Cellar

Vineyard Management:

The steps involved in vineyard maintenance are, in principle, the same for 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’s canes to a specific height. Removing certain buds. • Optimizing sunlight exposure and airflow to the grape clusters by trimming the upper part of the vine—a process known as “rognage”—and, in summer, “effeuillage,” which involves removing some of the leaves around the clusters. • Manual or mechanical harvesting

Cheverny: In the Heart of the Wine 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, which is highly prized. Red grapes are placed directly into vats. This is followed by alcoholic fermentation and 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 described earlier for white grapes. Once these steps are complete, the wine is aged in barrels or tanks: from a simple juice, a true Cheverny is born, ready to be enjoyed within the year! The Cheverny white wine is dry and fruity, pairing well with fish and goat cheese. Rosé wines share these same characteristics and pair well with fish and grilled meats. The reds are light, fruity, and spicy, and 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 its appellation!