Centre-Loire > St Pourçain
Granted its AOC status in 2009, Saint-Pourçain is located literally in the center of France. While it produces a range of wines, the appellation is best known for its distinctive white wines incorporating traditional Loire variety Tressalier.
Location: This appellation extends over nineteen communes of Allier over a strip of land 5 to 7 km wide (3-4.5 miles): Chemilly, Besson, Bresnay, Meillard, Châtel-de-Neuvre, Monétay-sur-Allier, Contigny, Verneuil-en-Bourbonnel, Beneilles-Les-Chantelle, Bransat, Louchy-Montfand, Saint-Pourçain, Cesset, Montord, Chareil-Cintrat, Fleuriel, and Fourilles.
- 557 hectares / 1,376 acres
Soil: The appellation has multiple soil types, ranging from limestone-marl to the alluvial, sand-gravel terraces dominating the Allier valley.
Climate: Continental climate moderated by the vineyards proximity to the forests of Allier.
- 30,793 hl / 813,465 gallons
- 48 hl/ha
- White: Tressalier (aka Sacy), Aligoté, Chardonnay, Sauvignon Blanc
- Red and Rosé: Gamay, Pinot Noir
Growing/Production Practices: Minimum planting density 3,500 vines/hectare with simple Guyot pruning with 8 buds.
- Appearance: Pale straw yellow
- Nose: Fresh and fruity, with herbaceous and spicy notes
- Flavors: Light-bodied and dry with racy acidity
- Appearance: Ruby red
- Nose: Ripe red cherry and plum
- Flavors: Light-to-medium-bodied with soft tannins, bright acidity and red fruit flavors
- Appearance: Pale salmon pink
- Nose: Fresh aromas of strawberry and bramble fruits
- Flavors: Light-bodied and refreshing
- Pair white Saint-Pourçain with a Chicken Salad Sandwich or a California Roll
- Red and rosé Saint-Pourçain complement Chicken and Black Bean Quesadillas or a Pork Meatloaf