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Cheverny is a large, rather underrated appellation for red and white wine in Touraine. Very little red wine is made; nowadays, almost all the wines are white blends. Mostly international grapes are used in the basic appellation, but under the subregion of Cour-Cheverny the most distinctive wines of the region are made from local grape Romorantin. Though an acquired taste, they are the most important wines of Cheverny due to the fact that this style cannot be found anywhere else.

Cheverny AOC stretches over 24 Touraine villages. About half of them are used for Cour-Cheverny; not surprisingly, the Cour-Cheverny village itself is the center of said plantings. There are only about 1,500 acres of total plantings, which is low considering the number of villages the appellation encompasses.


Cheverny was first recognized as a VDQS in the 1970s. Only in 1993 were Cheverny and Cour-Cheverny granted AOC status.

Climate and Viticulture

The climate is similar to those of many of the surrounding appellations, but since the region lies significantly to the northeast of the rest of the Touraine appellations, there are some subtle differences. In general, the cooler the climate, the more bitter the wine, and as a result of the slightly cooler climate Cheverny's wines are much more bitter than those of the rest of Touraine. Differences in soil are minor.

Grape Varieties

Major Producers

Here are six good producers for both the Cheverny and the Cour-Cheverny appellations.


Cheverny has one subregion: Cour-Cheverny AOC, which was formed along with the Cheverny appellation. This appellation allows only varietal wines from local grape Romorantin. Dry, uncompromising, and idiosyncratically flavored, they have an impressively high pedigree and remain underappreciated in most of the world.