Touraine

Touraine, Balzac’s favorite region—as seen in his famous novel *The Lily of the Valley*—is also a wine-growing region home to the Touraine AOC, which spans the Loire Valley and, in particular, parts of the Indre-et-Loire and Loir-et-Cher departments. The vineyard covers approximately 4,000 hectares and is characterized by soils of varying composition. Locally, these are called “aubuis” and “tufs” when they are clay-limestone, and “perruches” when they are clay-siliceous. Approximately 220,200 hectoliters of wine are produced each year. In terms of climate, the vineyards experience an oceanic influence to the west and a continental climate to the east. This varied climate, combined with the different grape varieties planted—Chenin, Sauvignon, Arbois, and Chardonnay for whites, and Gamay, Cabernet Franc, Côt, and Pinot Noir for reds and rosés—allows for the production of a wide variety of wines (reds, whites, rosés, and sparkling wines), all of which share the common traits of great freshness and intense fruitiness. These characteristics stem from a technique frequently used in Touraine that emphasizes short winemaking and cold maceration. When tasting, you’ll notice that the reds have a cherry or ruby color, while Touraine whites have a pale yellow hue. A very light color, with pale pink tones, is characteristic of the rosés. On the nose, a variety of aromas will unfold. Notes of red berries will tickle your nose when you taste a red Touraine, while the white will surprise you with hints of lemon, broom, honeysuckle, and exotic fruits. The sparkling wine gives off aromas of brioche, green apple, and honey, and finally, the rosé will take you on a journey with its spicy notes. The palate will be light and delicate for rosés, light and crisp for reds, and aromatic and lively for white wines. But what should you pair with wines from this appellation? Les Grappes has put together a menu from A to Z to ensure you make no missteps. For an aperitif, we suggest popping the cork on a sparkling Touraine and pairing it with appetizers such as toast with Tours rillettes or goat cheese and honey on toast. For the first course, you can serve your guests asparagus in cream sauce with charcuterie, paired with a white Touraine. For the main course, a red Touraine pairs exceptionally well with exotic cuisine. For cheese, a white Touraine is perfect. And finally, for dessert, don’t hesitate to pop open another bottle of sparkling wine—it will end the meal on a festive note and is sure to please everyone.