Romorantin

Romorantin is a late-ripening, white-skinned French grape cultivated in the eastern Loire. It is an offspring of Gouais Blanc and Pinot Teinturier, which is related to Pinot Noir. This rare, somewhat obscure grape is used in Cour-Cheverny appellation, and only small amounts are found in the surrounding areas.

Romorantin produces dry and off-dry, late-harvest wines that are marked with high acidity. Dry wines are lighter, crispier, with citrus and apple notes, while the off-dry styles tend to have more body and floral, fruity, and honey-like aromas. Best examples can age quite well.

According to the most popular legend, Francis I allegedly brought Romorantin from Burgundy sometime in the 16th century. There is no historical evidence to support this claim, and the first firm evidence of its cultivation in the region dates from the 19th century.

Romorantin-based wines are food-friendly and can pair especially well with seafood and salads. Sweeter styles can also make an excellent aperitif.