Centre-Loire > Menetou-Salon
AOP/AOC by decree dated 23rd January 1959, amended 28th November 2013.
Location: The Menetou Salon vineyards grow in the Cher department, extending across over the 10 villages of Menetou-Salon, Quantilly, Aubinges, Saint-Céols, Morogues, Parassy, Soulangis, Vignoux-sous-les-Aix, Pigny and Humbligny. These are all authorised to add their village name to the Menetou-Salon label.
- White: 390 hectares
- Red: 164 hectares
- Rosé: 22 hectares
History: Statutes dated 1063 and 1100 tell us that the Seigneur of Menetou made donations to various religious orders in the region. Meanwhile, from other documents we learn that wines from the Menetou- Salon region were among the most highly prized wines served by Jacques Coeur, a silversmith who took over the seigneurie of Menetou in 1450. It is said that when Agnès Sorel, a favourite of Charles VII, came to stay at his Château, she was particularly impresses by the “Clos de la Dame” wine.
Soil: The vines are planted in upper Jurassic (Kimmeridgian) limestone sediment. The rugged side of the coast (Cuesta) to the Menetou-Salon.
Climate: Temperate climate with a continental influence. Average temperatures range from -1° in winter to 26° in summer; the wide variations can be explained by a gradual reduction in oceanic influence. Spring frosts pose a danger, (1991) but tend to be rare. Average annual rainfall is 739 mm.
Average Annual Production over the last 5 years: 26,500 hl.
- White: 18,000 hl
- Red: 7,500 hl
- Rosé: 1,000 hl
Base Yields: 65 hl for whites, 59 hl for reds and 63 hl for rosés.
- White: Sauvignon Blanc
- Red and Rosé: Pinot Noir
Growing Practices: Minimum planting density 6,200 vines per hectare.
Fresh and fruity, spicy and musky; florals combined with citrus. Notes of menthol and pepper come through on a round, full palate. Good length.
Serve between 8° and 12°C.
Food/wine pairings: Pair with full-flavored fish dishes e.g. pike perch in a salt crust with bacon; white meat and poultry such as chicken stuffed with aubergine and smoked bacon, or terrine of pork with caramel.
Aging potential: 2 to 3 years.
Ruby red in colour, supple and aromatic, full of ripe cherries and plums. Beautifully rich on the palate, with a candied fruit finish.
Serve at 13°-14°C.
Food and wine pairing: Poultry, e.g. chicken en barbouille, white meat, pork loin.
Aging potential: 4 to 5 years.
Shows flavor of white fruit with a note of dried fruits. A pleasing tang of acidity gives good length.
Serve at 8 – 12°C.
Food/wine pairings: Delicious served with tuna tartare and guacamole, or terrine of smoked salmon with fennel.
Aging potential: 2 years.