Touraine

The proximity of waterways played an important role in the growth of Touraine's vineyards, with rivers and streams acting as transportation routes for exports. This development peaked in the 19th century, when Touraine became one of the capital's main wine suppliers. After a period of crisis that lasted until the Second World War, Touraine turned definitively to quality wines. The Touraine appellation d'origine contrôlée, granted by decree on December 24, 1939, extends from the limits of Anjou to the gates of Sologne, in a confluence zone formed by 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 south-east of Tours, on the slopes overlooking the Cher and between the Cher and the Loire.

The soils are highly varied, with "perruches" (flinty clay), "aubuis" (clay-limestone on chalky subsoil) and sands on clays in the eastern zone; but also light gravels, faluns (sand)... The climate is maritime in the west, gradually taking on a continental character as you head 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 hectolitres, of which around 38% is red, 42% white, 12% fine bubbles and 8% rosé. Touraine reds are made from Gamay (over 60% of the harvest), Cabernet Franc, Côt, Cabernet Sauvignon, Pineau d'Aunis and Pinot noir. Touraine whites are made from Sauvignon (nearly 80%), Chenin Blanc and, to a lesser extent, Chardonnay.

Touraine wines are aromatic. Chenin Blanc is mainly used for fine bubbly wines, where it expresses delicate scents of brioche, green apple and honey. Gamay, often a single grape variety, produces light, straightforward wines with characteristic red fruit aromas. Blended wines combine this youthful freshness with the structure of other grape varieties. Classic blends produce fresh, delicate rosés: Pineau d'Aunis gives a characterful rosé with a unique spicy tone. Most Touraine wines can be enjoyed within 2 years. Full-bodied reds evolve favorably after 3 to 4 years of cellaring. Among the many Touraine producers, Domaine Albane et Bertrand Minchin, Domaine Henry et Jean-Sebastien Marionnet and Domaine Charles Joguet stand out.