Touraine

The proximity of waterways played an important role in the growth of the Touraine vineyards, with rivers and streams providing transport routes that facilitated export. This development reached its peak in the 19th century, with Touraine having been one of the capital's main wine suppliers for a century. After a period of crisis that lasted until World War II, Touraine definitively turned its attention to quality wines. The Touraine appellation d'origine contrôlée (AOC), granted by a decree of December 24, 1939, extends its appellation area from the borders of Anjou to the gates of Sologne, in an area formed by the confluence of the Loire and its tributaries, spread over 104 communes in Indre-et-Loire and 42 in Loir-et-Cher. Most of the vineyards are located southeast of Tours, on the hillsides overlooking the Cher and between the Cher and the Loire.

The nature of the soils is very varied, with "perruches" (flinty clay), "aubuis" (clay-limestone on chalky subsoil) and sand on clay in the eastern zone, as well as light gravel and faluns (sand). The climate is maritime in the west, gradually becoming more continental towards the east. These climatic differences, combined with the different soils, determine the choice of grape varieties (rather late in the west and early in the east) and therefore the wide variety of wines. With 4,400 hectares of vines, annual production is 240,000 hectoliters, of which approximately 38% is red, 42% white, 12% sparkling, and 8% rosé. Touraine reds are made from Gamay (more than 60% of the harvest), Cabernet Franc, Côt, Cabernet Sauvignon, Pineau d'Aunis, and Pinot Noir. Touraine whites use Sauvignon (nearly 80%), Chenin Blanc, and, to a lesser extent, Chardonnay.

Touraine wines are aromatic. Chenin Blanc is mainly used for sparkling wines, where it expresses delicate aromas of brioche, green apple, and honey. Gamay, often a single variety, produces light, straightforward wines with characteristic red fruit aromas. Blended wines combine this youthful, fresh character with the structure of other grape varieties. Classic blends produce fresh, delicate rosé wines: Pineau d'Aunis produces a rosé with character and a unique spicy tone. Most Touraine wines reach their peak within two years. Full-bodied reds develop favorably after three to four years of aging. Among the many producers in Touraine, Domaine Albane and Bertrand Minchin, Domaine Henry and Jean-Sebastien Marionnet, and Domaine Charles Joguet stand out.