Chinon wine

Vineyard with a local flavor
It covers 19 communities on both sides of the Vienne. The soils are clay or chalk or gravel mixed with sand, all lying on a subsoil of tuffa stone. A southern exposure and excellent micro climate favor the successful development of the vines.

Wine varieties
Cabernet Franc, called “Breton” locally, is the King of the Loire, creating rounded, fruity, full-bodied wines with dense aromas. The addition of up to 10% of cabernet sauvignon is also authorized and the more tannic wines may be aged in wood casks to enhance their flavor. Less well-known are Chinon whites, made from the Chenin grape, sometimes known locally as Pineau de Loire. The wines are very mineral with a dominant floral scent.

The wines
In its elegant ruby robe, Chinon wine has a bouquet reminiscent of violettes and red berries. One perceives notes of strawberry, cherry and blackberry. Wines from gravely soils are at their best when young. On the other hand, well-built wines from chalky and or clay hillsides can be kept longer thanks to their supple and velvety tannins. With time they develop the woodsy, sometimes gamey, scent of truffles, while their color takes on an orangish hue.  The Chinon appellation also produces rosés, but in less quantity. Fresh and smooth, they are excellent thirst quenchers.

Wine steward’s advice
Served at 16^o or 17^o C. Chinons grown on the gravel plains are appreciated young, accompanying roast meats. Those from the chalky plateau served, after aging, at 17^o to 19^o C. are good with game or sauced meat. Rosés served at 10^o C. are ideal with