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 over 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 of a wine that is so French!

Cheverny: a very complex mix of grape varieties:

The Loire River, a busy waterway, once provided the inhabitants of this region with easy access to plants that sometimes came from far away. Today, the tradition continues, and the winegrowers of this appellation continue to use a wide range of grape varieties. Thus, Cheverny wine is always a blend.

Grape varieties used in Cheverny white wine:

Historically, we can cite the following three grape varieties: • Romorantin: a grape variety originating in Burgundy, imported from Beaune by François I • Menu Pineau, locally known as Arbois. Similar to Chenin • Meslier provides the 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: freshness and roundness • Pinot Noir, originally from Burgundy: finesse and subtlety These are the basis of the blend. Complementary grape varieties: • Cabernet Franc and Sauvignon, very common in Bordeaux • Côt, originally from Cahors • Pineau d'Aunis or Chenin noir, the oldest grape variety in the Loire Valley

Cheverny: terroir and climate

The soils are clay-siliceous, on a Beauce limestone base. Temperatures are moderate, with mild springs and summers, while autumns are cool and humid. This means that the grapes never overripen. To counterbalance these conditions, the grape varieties are selected for their strong aromatic qualities.

Cheverny wine: from the vineyard to the cellar

Vine cultivation:

The stages of vine maintenance are, in principle, common to all appellations, but their intensity varies depending on each one. • Controlling the quantity and quality of the grapes to come. Cutting the wood of the vine stock to a defined height. Removing certain buds. • Optimizing sunlight exposure and aeration of the bunches by cutting the upper part of the vine: this is called trimming, and in summer, leaf removal: removing some of the leaves around the bunches. • Manual or mechanical harvesting.

Cheverny: at the heart of the wine cellar

The white grapes are placed in a press to extract the juice. The sugar it contains is converted into alcohol, releasing carbon dioxide. This is alcoholic fermentation. The fermented grape juice is called Bernache, which is very popular. The red grapes are placed directly into vats. This is followed by alcoholic fermentation and then the transformation of malic acid into lactic acid, reducing the acidity of the wine: this is malolactic fermentation. For rosé wine, the red grapes are pressed as described above for white grapes. Once these steps are complete, the wine is aged in barrels or vats: from a simple juice, a genuine Cheverny is born, ready to be enjoyed within the year! Dry and fruity, Cheverny white wine is perfect with fish and goat's cheese. The same characteristics apply to rosé wines, which pair well with fish and grilled meats. Light, fruity, and spicy red wines pair well with white meats and grilled meats. Cheverny wine, classified as an AOC since 1993, is the only VDQS (vin délimité de qualité supérieure, or superior quality wine) to produce an appellation sparkling wine!