VINEYARDS AND WINES FROM CENTRAL FRANCE

WINES OF CENTRAL FRANCE

There are several vine-growing areas and local appellations in Central France.

Chateaumeillant - (Very close to the exact centre of France) Red wines using the pinot or gamay grapes, as well as the famous ‘gris’ (gamay rosé). The reds should be drunk young and chilled.

Coteaux du Giennois – From the Loire valley in the departments of Nièvre and Loiret. Gamay, pinot and sauvignon produces white and red wines. The reds are suitable to be laid down for several years and are best drunk with red meats.

Côtes d'Auvergne – The best Auvergne wines are all made from the gamay grape combined with pinot.

Côtes du Forez - This area produces red and rosé wines using the gamay grape and are best drunk young.

Ménétou-Salon - Fresh white wines produced from sauvignon grapes, and well balanced reds and fruity rosés from the pinot grape. For drinking when young and highly suitable with the cuisine of the Berry region.

Orléanais - Dates back to the Middle Ages, the reds and rosés owe their distinctive flavours to the pinot meunier. The other red varieties use pinot and cabernet franc, which offer relatively full-bodied wines for drinking with cheese and game. A limited quantity of white wine is also produced.

Pouilly-Fumé - between Bourges and Cosne (Cher and Nièvre departments) white wines, sauvignon grape with a flinty taste. Drunk as an aperitif or with seafood or cheese.

Pouilly-sur-Loire - Llight white wines from the chasselas grape, drink when young.

Quincy - White wines from the sauvignon grape, reds and rosés from pinot. A quality wine for drinking with fish, seafood or goat’s cheese.

Reuilly – From the Indre and Cher departments between Cosne and Blois. The whites similar to the Sancerres made using the sauvignon grape, the rosés have been made using the pinot gris grape but is now being replaced by pinot noir.

Saint-Pourçain - Red wine from a combination of gamay and pinot noir. Distinctive white wines from a combination of the unusual tressalier, blended with chardonnay and sauvignon grapes.

Sancerre - dry whites from sauvignon blanc and reds from pinot noir. The whites are usually fruity and fresh and excellent accompanied by goats cheese or fish, the reds are light and perfumed and good with poultry and meat.

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