The Moelleux Wines of Val de Loire

Christian Vital is a representative of InterLoire, an association in charge of the promotion of the wines of Val de Loire. The original interview is 3000 words. Our transcript includes the original French interview plus a full translation into English on the facing pages, so you never have to look in a dictionary.

Subjects covered:

• The number of appellations in Val de Loire
• What is an appellation?
• What are the criteria for the moelleux wine AOCs in this region?
• What is a moelleux wine? Why are these different from dry white wines?
• What is special about the Chenin grape?
• What about the climate of Val de Loire helps produce great wines?
• Why are the Layon and Aubance rivers important?
• Noble rot is a strange term. Can you explain it's role in the wine-making process?
• Why, in a region that seems uniform, are their such differences in wine quality?
• Explain the wine maker's role? What does he need to do to ensure quality?
• Why do growers want to keep yields low?
• When is it time to harvest a moelleux? Is harvest time different than for other wines?
• What factors go into the wine makers decision of when to harvest?
• How does the wine grower determine the time when he must harvest grapes?
• Explain the notions of percentage potential acohol and residual sugar.
• What is the policy on chaptalisation (adding sugar to the harvest). When and how can it be done?
• When should we drink these Val de Loire moelleux? With what food?
• Why should I choose a chenin-based moelleux instead of a Sauternes?
• So it's best to drink these wines before the meal instead of thinking of them only as "dessert wines?"