Romorantin

Romorantin is a white-skinned, late-ripening French grape grown in the eastern Loire. It is a cross between Gouais Blanc and Pinot Teinturier, a Pinot Noir cousin. The Cour-Cheverny appellation uses this rare, obscure grape, and only limited amounts are found in the surrounding areas.

Romorantin makes high-acidity, late-harvest wines that are both dry and off-dry. Off-dry wines have a greater body and flowery, fruity, and honey-like smells than dry wines, which are lighter, crisper, and feature citrus and apple notes. Francis I is said to have introduced Romorantin from Burgundy in the 16th century, according to popular legend. This claim is without historical validity, and the first firm evidence of its cultivation in the region came from the nineteenth century. Wines made with Romorantin are food-friendly and go well with fish and salads. Sweeter varieties can also be used as an aperitif.