The Loire Valley Wine BureauPress Kit for the White Wines of the Centre LoireTable of ContentsThe Loire Valley � The Heart of France						Page 1THE LOIRE VALLEY � THE HEART OF FRANCEThe Loire is the longest river in France, the last wild river in Europe and has been designated a World Heritage area by UNESCO. For much of its 630-miles, the banks of the Loire are vineyard country, and the Loire�s total wine production makes up the third largest viticultural area in France. The great length of the river -- and the varied terrain, geology and climate of the regions through which it flows -- make the Loire Valley the only region in France to produce excellent wines of every variety.  Red, white or ros�, still or sparkling, dry or sweet, the Loire Valley wines are among the best of their kinds.  However, they are not as well known outside France as they deserve to be.  The silty shallows, shifting channels and frequent floods to which the Loire is prone, make commercial navigation difficult and dangerous. Until relatively recently, the wines of the Loire were more easily carried up the Loire�s many tributaries and overland to domestic markets, than shipped downstream for export. The Loire Valley lies at the heart of France. Throughout history the river has been an important boundary between north and south, between the Latin culture of the Mediterranean and the Frankish culture of Northern Europe, and between the ancient languages of the Langue d�Oc and the Langue d�O�l from which modern French is descended. It was at the Loire that the Saracen invasion of Europe was turned back (in 732) and that modern France was born, in 1429.  As recently as the World War II, the German armies skirted the Loire rather than crossing it.The Loire rises in central France and empties into the Atlantic Ocean in Brittany.  Grapes grow along its banks almost all the way but the first area of more than local interest centers around Sancerre in the Centre Loire. Famous for its white wines, which set standards for Sauvignon Blanc the world over, Sancerre also produces fine red wines from Pinot Noir.  Less famous, but equally worthy of notice are such Centre Loire wines as Quincy, Menetou-Salon, Reuilly and Coteaux du Giennois.Downstream from Sancerre the river, which has been flowing north, turns to the west and flows through the historic cities of Orl�ans, Blois, Tours and Angers. As it drops into the fertile plains and warmer climate, the styles of the wines change accordingly.  Sauvignon Blanc shares the stage with the Chenin Blanc, which achieves a quality in the Loire Valley unmatched anywhere else.  In Vouvray alone it produces dry, semi-sweet, fully sweet and sparkling wines, and the wines of Savenni�res, Bonnezeaux, Quarts de Chaume and the Coteaux du Layon are every bit as fine. Red wines here are dominated by the Cabernet Franc, a grape that is used for blending elsewhere but which attains a quality in the Loire Valley that allows it to stand on its own in such wines as Chinon, Bourgueil, and Saumur-Champigny.As the Loire approaches the Atlantic Ocean, two other grapes unique to the region, give the wines a distinctly maritime flavor.  Muscadet and Gros Plant produce wines with the tang of the sea that are the traditional accompaniment to oysters and shellfish.Amid all their variety, Loire Valley wines share certain characteristics.  The cool climate of the Loire insures that the wines, no matter how ripe, will always have a lean acidity that balances well with their fruit and alcohol.  Although many Loire Valley wines age magnificently, most can be appreciated in youth.  They are best appreciated with food, and they possess enough flavor and body to stand up to almost all styles of cooking, complementing the meal rather than dominating it. These are not wines to be collected and displayed; they are wines to be enjoyed.A BIT OF HISTORYMuch of French history has taken place along the Loire. The river, the longest in France, was once a boundary between peoples and cultures, and later the place where they met and become what we know as France. At first the Loire divided more than it united. It separated the Duchy of Aquitaine from the Kingdom of France; it divided the ancient languages that gave rise to Modern French, and the Latin and Frankish cultures that have combined to create what we think of as Frenchness.  It was on the Loire, at Chinon, that the idea of the modern nation of France was born in 1429, when Joan of Arc prevailed upon the Dauphin (later Charles VII) to take arms against the English and drive them out of Orl�ans.As France became a nation, fortified castles became a threat to central authority.  Many of the fortresses that guarded the Loire were razed and their stones used to build the pleasure palaces that are now the main tourists attractions of the Loire Valley. A gentle climate, rich farmland and excellent vineyards made this, the �garden of France,� the preferred residence of French Kings and their courts.  Despite the wars of religion and other upheavals that characterized French history in the 16th and 17th centuries, the growth of local industries made the Loire Valley, for a time, one of the most prosperous areas in the land.  Wine played a part in the region�s history from the start. Wine had been among the most valuable commodities since the time of the Roman occupation of Gaul, and wars were fought over control of wine trade and production. The Loire Valley, as one of the northernmost vineyard areas in Europe, and the northernmost with easy access to the sea, was of vital importance in supplying wine to England and the Netherlands. The hundred years war (1337-1453), between England and France was in part a war over control of vineyards. The great age of the Loire as a pleasure garden and economic center provided an affluent local market for Loire Valley wines.  However, when Louis XIV moved the court to Verseilles (in the mid-17th century) and forced the aristocracy take up residence there, the Loire Valley suffered.  Centuries of quarrying tuffeau limestone from the riverbanks, to build splendid ch�teaux for aristocrats, humble cave dwellings for peasants and other earthworks, aggravated an age-old erosion problem and silt had made an already treacherous river all but un-navigable.  The overseas wine trade and other industries began to move to more easily accessible parts of the realm. Dutch traders in Nantes were still a ready market for local wines that they could ship back to Holland to distill into brandy, but much of the Loire�s wine was taken by barge through the recently constructed Canal de Briare (linking the Loire and Seine), and from there to other parts of France too far north to produce their own wine. Thus, although Loire valley wines soon became popular in Paris, they did not become as well known as they merited outside of France, and the ability to produce wine in bulk -- for caf�s in the rapidly growing cities -- often took precedence over producing fine wines for the world market. The phyloxera epidemic of the late 19th century made matters worse and for a time the wines of the Loire, with a few exceptions, were rarely seen in fine shops or restaurants. But there may have been an advantage to a period of relative obscurity.  Rather than adapt to the tastes of export markets and international fashions, the Loire Valley has kept its own style.  In the 1930s, with the introduction of Appellation Control�e legislation, the winemakers of the Loire Valley began, once more, to realize the potential excellence and unique character of their wines. Since then, the wines of the Loire Valley have only grown in popularity.  Between 1996 and 2001, imports to the USA have grown by 23% a year on average.  Whether white, red, ros�, dry, sweet, still or sparking, Loire Valley wines are fresh, elegant and clean tasting. They are made for the dinner table and may be some of the most French of French wines.WHY LOIRE?Wines for All Seasons.Although the Loire Valley produces high quality wines in all styles, they can be roughly divided into three categories.  Refreshing white and ros� wines, versatile reds and elegant sparkling wines.  All of the wines, whatever their color or style, share the characteristics that make Loire Valley wines unique: freshness, finesse and food friendliness. The white wines of the Loire Valley are perfect wines for spring and summer. Their fruity aromas and refreshing acidity make them ideal for warm weather, when bigger, oaky wines may not satisfy thirst as well. These wines include:Anjou BlancChervernyChinon BlancCoteaux du GienoisCour ChevernyJasni�resMenetou-SalonMontlouisMuscadet sur LieQuincyReuillySancerreSaumur BlancSavenni�resTouraine BlancVouvrayGRAPE VARIETIES OF THE CENTRE LOIRE Winemakers in the Loire Valley use a larger number of grapes than in many other regions of France.  This is in part tradition and in part because within such a large area, there are numerous soil types and micro-climates where certain grapes are more successful than others.  However, within the variety, all Loire Valley grapes have certain qualities in common. All of them can ripen fully in the cool climate and relatively short growing season of the Loire Valley. The cool climate also insures relatively high acidity, which gives the wines, no matter how ripe, a refreshing leanness. Thus certain grapes that may not always make first-rate wines in warmer climates, show their best qualities in the Loire Valley. Despite the variety of available grapes, however, Wine makers in the Loire valley, from Nantes to Sancerre, rarely use them in combination. Thus Melon prevails near the Atlantic coast, Chenin Blanc and Cabernet Franc are dominant in the regions of Anjou, Saumur and Touraine, and in the Centre Loire, all red wine is made from Pinot Noir and all white wine is made from Sauvignon Blanc.Sauvignon Blanc probably originated in Bordeaux, but it is in the limestone soils of the Centre Loire, from Sancerre to Reuilly that it shows its best, most characteristic qualities.  Although widely planted the world over, and highly successful in such widely different climates as California, New Zealand and Chile, all Sauvignon Blanc aspires to standards set in the Centre Loire.  The climate here is too cold for later-ripening grapes (such as the Chenin Blanc) but the Sauvignon Blanc buds late and ripen early, making it ideal for a region prone to severe frosts and harsh winds. Often blended in Bordeaux and elsewhere to give refreshing acidity to wines made from other grapes, the Sauvignon Blanc stands on its own in wines such as Sancerre, Reuilly, Menetou-Salon and Quincy. Sauvignon Blanc is almost always dry, yet there is diversity within the refreshing, fruity and almost tart style that predominates these wines, and there are few more vivid demonstrations of the ways in which different soils can determine the character of wines made from the same grape, than to taste the great wines of the Centre Loire side by side. Much Sauvignon Blanc is made for early drinking. With their distinctive aroma, which reminds some people of gooseberries and other of grapefruit (and which Centre Loire winemakers proudly compare to the aroma of a cat-box) and their fresh, lively acidity, these are ideal wines to drink with raw oysters and clams, with cold shrimp or lobster, or with a summer picnic. Nonetheless, the high acidity of Sauvignon Blanc means that the wines can be kept and a few producers have experimented with aging exceptionally ripe vintages in oak.  These wines are richer and take longer to show their best qualities. With time, however, they develop a remarkably fragrant complexity that makes them seem almost sweet, better suited to pair with cheeses, and even with foie gras, rather than with shellfish. WINE MAKING IN THE CENTRE LOIREWine making in the Loire Valley is not markedly different than in any other part of the world, but it is carried out with the specific attributes of the region in mind. The Loire is one of the world's northernmost viticultural areas. Cool temperatures mean that even when fully ripe (or over ripe, in the case of sweet wines) the grapes will possess a greater acidity than grapes grown in warmer climates. Grapes grown in the Loire Valley cannot be made into the big, aggressively fruity wines that presently dominate the international market. They can, however, make supple, elegant and refreshing wines with great finesse, that compliment a wide range of foods.  Whether red, white, ros�, dry, sweet, still or sparkling, Loire Valley wines are vinified in a manner that will emphasize and balance their lively fruit and lean acidity. White grapes are pressed as soon as they are harvested.  Most cellars are equipped with pneumatic presses that apply gentle pressure to emphasize fruit flavors and to avoid extracting vegetal elements. The must (pressed grape juice) is then sulfured to prevent oxidation and left to settle for twelve to twenty-four hours. The clear must is then racked into vats where fermentation takes place at temperature between 18� and 22�C (64� and 72� F). Controlled temperature, one of the most important technological advances of the last quarter century, allows for a long fermentation, which produces wines with intense aroma and maximum fruit. After fermentation, the wines are racked off of their sediment.  Some wines (most famously Muscadet Sur Lie) may be left to on the lees over the winter to impart a fuller flavor and a liveliness that results from small amounts of residual carbon dioxide left in the wine. The lighter wines are bottled in spring, but more complex wines may be left to mature for a year before bottling.THE US MARKET FOR LOIRE VALLEY WINESAlthough it is the third largest wine-producing region in France, after Bordeaux and the Languedoc, the wines of the Loire Valley have traditionally been under represented on the United States market.  There are several possible reasons for this. One is that although certain Loire wines are well known, (Sancerre, Vouvray and Muscadet) there is little awareness that these wines are from the same region.  Unlike certain other regions of France, the Loire does not produce a generic wine that simply bears the name �Loire� on the label.  It is also possible that other regions with longer traditions of exporting their wines (Bordeaux was built on exports to England and Burgundy has a tradition of exports to Belgium) have had longer to make their products known outside of France, while the greater part of Loire wines have been consumed domestically.However, all that has been changing in recent years.  In the five years from 1996 through 2000, imports of Loire Valley wines to the United States have grown by 23% a year on average. And in the recession year of 2001 (which included the insecurity involved in the transition to the Euro), imports have been off by only 6.68% by volume and 1.35 % in value, according to figures from French customs authorities. Predictably perhaps, the crisp, refreshing white wines of the Loire Valley represent the bulk of imports to the United States. Vouvray (still and sparkling) is the leader, with 10,610 hectolitres imported in 2001. White Sancerre follows, with 10, 563 hectolitres, and Muscadet is third, with 3,954 hectolitres. Although the red wines are not yet as well known, they too are becoming more widely available as wine lovers in the USA are starting to discover wines made from Cabernet Franc.  In general, the wines of the Loire Valley are making inroads for the following reasons: The wines of the Loire Valley represent high quality in a great variety of styles with a wine for every occasion, from picnics to elegant dinner parties, and for every time of the year.The wines of the Loire Valley sell for less than comparable wines from other regions of France or from many coutries in the New World, including the USA.Loire Valley wines, because of their refreshing acidity and the absence of oak, are among the most versatile and food-friendly wines in the world.As American taste turns away from heavily oaked Chardonnay, the wines of the Loire Valley represent a lighter, more food-friendly approach to wine.The wines of the Loire Valley define international standards for wines made from Sauvignon Blanc (the white wines of the Centre Loire) Chenin Blanc (Vouvray, Savenni�res) and Cabernet Franc (Bourgueil, Chinon) all of which are planted in the New World and which are gaining in popularity. THE LOIRE VALLEY WINE BUREAUThe Loire Valley Wine Bureau was created in 2002 by the three interprofessionnal wine boards of the Loire Valley. The Loire Valley is the third largest wine-producing region in France but it has not been proportionately represented in the US market.  The three wine boards � the Conseil Interprofessionnel des Vins de Nantes (CIVN), Interloire (representing Anjou, Saumur and Touraine) and the Bureau Interprofessionel des Vins du Centre (BIVC) � have therefore combined their efforts for the first time, to promote the region as a whole and to increase awareness in the United States of the Loire Valley as a viticultural area.The Loire Valley Wine Bureau is managed by Teuwen One Image, a New York based public relations firm that specializes in food, beverages and travel.  Its mission is to promote the wines of the Loire Valley to media and trade by means of tastings, media events and other promotions that showcase the variety and unique qualities of the wines. In 2002, the Loire Valley Wine Bureau will organize the following events to promote the wines.  The �Loire Valley Road Shows� -- to be presented in New York on Tuesday, June 11 at the Metropolitan Pavilion (125 West 18th Street) from 3:00 pm until 6:00 pm, and in Boston on Thursday, June 13, at the Top of the Hub from 3:00 pm until 6:00 pm -- will present the wines in the context of the Loire Valley as an historical region.  The road show, a wine tasting that will incorporate decor, food and other elements, will remind people that the wines are from the region of the great ch�teaux, often called �the garden of France.�  The Road Show will be an annual event and will include more cities in each year of the program.  Other media events in 2002 will include a dinner in May, to promote the wines of the Centre Loire, including Sancerre, Quincy, Menetou-Salon and Reuilly.  A Chinon evening, in October, will showcase one of the great red wines of the Loire Valley.  Chinon sets the international standard for Cabernet Franc, a grape that is becoming increasingly popular in the United States.  In November there will be a holiday party to celebrate the fines bulles or �fine bubbles�, the excellent sparkling wines of the Loire Valley. The Loire Valley Wine Bureau will also work with SOPEXA/Food & Wines from France, which will manage restaurant and retail promotions to foster consumer awareness of Loire Valley wines, and an educational program in culinary schools. Events in 2003 are now being planned.For more information on the Loire Valley Wine Bureau, please contact:Loire Valley Wine Bureau145 West 28th Street, Suite 10RNew York, NY 10001Telephone: (212) 244-0800Fax: (212) 244-0627Email: info@loirevalleywine.comWebsite: www.loirevalleywine.com THE WINES OF THE CENTRE LOIREThe vineyards of the Centre Loire are located in the very heart of France. Grapes have been grown here for at least 2,000 years.  King Dagobert gave land grants to local monasteries, in the 7th century, which included vineyards. As early as 1365, the Duc de Berry promulgated a charter that codified the wine trade in the region and set guidelines to maintain quality.Today there are 3500 hectares of vineyards in the Centre Loire, dominated by two grapes. All white wines are made from the Sauvignon Blanc and all red wines from the Pinot Noir (a small amount of ros� is also made from Gamay and Pinot Gris). Great variety, however, exists within the region as a result of numerous microclimates and the different types of soil on which the vineyards are planted. Growers in the Centre Loire balance traditional methods of winemaking with modern technology to achieve the fullest expression of each terroir. One has only to taste several of the wines side by side to experience the difference soil can make in wines made from the same grape.The wines of Reuilly are grown on 160 hectares of ancient vineyards on the banks of the Cher. Annual production is 4,838 hectoliters. The soil of Reuilly is chalky limestone with quite a bit of gravel and sand. The white wines are floral, slightly vegetal and round. The red wines are light bodied with good fruit, and the ros�s are soft and delicate, with a pale color.Situated on the left bank of the river Cher (which joins the Loire from the south), the vineyards of Quincy grow on plateaus of sand and silt.  The vineyards are planted exclusively in Sauvignon Blanc, brought here from the Abbaye des Femmes de Beauvoir by Cistercian monks, who were the first to study which grapes grew best in particular climates and soils.  In Quincy this grape produces wine entirely different from any other. Quincy is characterized by fresh, ripe citrus aromas, as well as those of acacia and white flowers. Suggestions of menthol and pepper are also noticeable. The appellation covers 171 hectares and produces 10,288 a year. As in Reuilly, most of the wine is consumed in France.Between Quincy and Sancerre, Menetou-Salon (374 hectares, producing 24,511 hectoliters) lies on chalky, kimmeridgean sediment. The white wines are spicy and perfumed. The combine citrus fruit and floral elements in perfect balance. The red wines are supple, fragrant and rich, with a long finish.Sancerre, the best-known wine of the region, is located on the Loire itself.  The white wines of Sancerre set international standards for Sauvignon Blanc, yet within the appellation (2,451 hectares with an annual production of 162,631 hectoliters) there is great variety of style depending on the individual vineyard and, consequently, the soil in which the grapes are grown.Finally, between Sancerre and the city of Orleans, Coteaux du Giennois (149 hectares making 6,948 hectoliters) and Chateaumeillant (84 hectares that produce 4,770 hectoliters of red wine and ros�) make ripe fruity wines that celebrate the flinty silex soils of their region. SANCERRESanacerre, the most famous appellation of the Centre Loire, produces the best-known, and most imitated Sauvignon Blanc wines in the world.  The vineyards are ideally situated on the left bank of the Loire. The steep hillsides provide optimal exposure to the sun, a very important advantage in a cool climate, and the chalky and silex soils provide an ideal growing medium for fresh, fruity Sauvignon Blanc and perfumed, full Pinot Noir. Wine making has a long history in Sancerre. The origins of the vineyards are shrouded in legend, but Gregory of Tours wrote of vineyards here in 582 and local wines enjoyed a good reputation as long ago as the twelfth century. For hundreds of years Sancerre was better known for its red wines, which were inexpensive and consistent. However, when the Phyloxera epidemic of the late nineteenth century forced the replanting of the vineyards, quality began to take precedence over quantity.  As grape varieties were chosen to take best advantge of soil and topography, white wine came to dominate. Of the 161,555 hectoliters of wine produced in 2001, 129,081 were Sauvignon Blanc, and 32,474 were Pinot Noir.  Of this production, 60% was sold in France and 40% was exported.The vineyards of Sancerre cover 2550 hectares. Four hundred growers and twenty-five negociants make wine in fourteen communes:  The vineyards lie on a series of hillsides dominated by the �Piton� or peak of Sancerre. The geology of the soil is a fortunate coincidence of nature resulting in three kinds of terroir, Terres Blanches (�white earth�) is compact chalk on top of kimmeridgean marl and is characteristic of the western part of the region. Les Caillottes is gravel and limestone. Flinty silex-clay soil is found in the eastern vineyards. Each type of soil produces wines of differing character. Les Caillottes produces fragrant wines that are ready to drink soon after bottling. Terres Blanches wines are somewhat bigger and need a year or so to open.  Wines grown in silex soil have a strong mineral component that can suggest smoke. Some producers like to blend wines from the three terroirs for balance, while others prefer to let the character of the terroir determine the character of the wine. Although it is far from common practice, some producers will age exceptional wines in wood. These wines develop an exceptionally rich flavor and a pungent floral bouquet after several years in the bottle.White Sancerre is lively and fruity. Its aroma suggests both citrus fruits (especially grapefruit) and the mineral-rich soil in which it was grown. It pairs beautifully with shellfish, and is exceptionally well suited for delicate, white-fleshed fish such as red snapper or striped bass. Older Sancerre can stand up to foie gras or strong cheeses. The aroma of red Sancerre suggests Morello cherries. The wines are light bodied and supple with a long finish. They are excellent partners for simply grilled or roasted meats that are not heavily seasoned or sauced. They, like the white wines, are ideally suited to the goat cheese for which the Centre Loire is also famous.TRAVEL IN THE LOIRE VALLEYThe Loire Valley is the most popular tourist destination in France after Paris and the Riviera. The ancient cities, famous ch�teaux and cathedrals, the unspoiled character of the Loire itself, the beauty of the surrounding countryside, and the fame of the vineyards attract large numbers of visitors all year. Most of the major cities of the Loire Valley lie along major train routes. High-speed trains can take one from Paris to Angers or Nantes in less than three hours. There are several trains directly from Roissy - Charles de Gaulle Airport every day, including the high speed TGV, and local trains provide convenient connections to smaller towns. Tickets can be easily booked in the United States at www.raileurope.com. Visits to vineyards make pleasant outings by car and can be combined with visits to the ch�teaux and other nearby sights of historic and cultural interest.  As a river valley, the region is also an ideal area for bicycle trips and camping, and each region of the Loire Valley offers different attractions in addition to the vineyards. Nantes is a major port city, close to the beaches and sights of Brittany.  It is a convenient base for trip to such famous places as Mont St Michel and St Malo.  For those interested in horseback riding, Saumur is home to the National Riding Academy.  The annual Carousel � an impressive equestrian demonstration by the legendary Cadre Noir � takes place in July and is underwritten by the sparkling wine producers of Saumur. The sparkling wine houses maintain impressive visitor centers and offer tours of the underground labyrinths where the wine is made. Most of the most famous Ch�teaux of the Loire Valley (such as Azay le Rideau, Chennonceau and Chambord) are within easy distance of Touraine.  In the Centre Loire, The historic city of Bourges boasts impressive cathedral, houses that date back to the Middle Ages and even remains of structures from the Gallo-Roman period. Many of the famous wine towns � Chinon, Vouvray, and Sancerre, for example � have excellent hotels and restaurants and can serve as tranquil and picturesque bases from which to explore.  Visits to vineyards are easily arranged.  Many European wine-lovers make weekend trips to buy wine in the Loire Valley, and many winemakers have beautifully designed tasting rooms to receive them. Appointments are rarely needed, although with some smaller winemakers, and in off-season (winter and early spring) it is advisable to call ahead to make sure someone will be home.  Unlike in certain other regions, tastings are always free of charge.For those who want to learn even more about wine, classes are available. For information, one may contact the tourist offices in the areas one plans to visit.  Interloire, the wine council for Anjou, Saumur and Touraine, is presently organizing a wine school that will provide classes for visitors at every level of wine expertise, from introductions to courses for professionals. The school is in its early stages of development, but plans to offer more and more courses shortly.