Wine is produced in the Bourbonnais. It comes from the town of Saint-Pourçain-sur-Sioule, which is about 20 miles south of Moulins and 25 miles north of Vichy. I bet not very many people outside of France have ever heard of it.
The first time Walt and I went there was in 2007, when we drove over to the nearby Bourbonnais town of Montmarault to get Callie the border collie and bring her home. We stopped in Saint-Pourçain to taste the wines and had lunch in a restaurant there before going to the breeder's, which was (is?) called La Vallée des Géants.
Anyway, Saint-Pourçain wines have a long history. Grapes were grown there and turned into wine in pre-Roman days, according to what I've read. The Michelin guide calls Saint-Pourçain (pop. 6,000) « une jolie bourgade » and mentions the town's « maisons médiévales » and its « vestiges de fortifications ». Saint-Pourçain wines were prized by the Capetian kings of France for centuries in the Middle Ages.
And what about the wines? The reds are what French œnologists call « assemblages » — don't ever say they are blends or mélanges! — of the juice of Gamay and Pinot Noir grapes. The latter are the varietal used to make the finest vins de Bourgogne, and the former are the grape that is made into the fruity and drinkable wines of Beaujolais and of much of Touraine. The percentage of each grape can vary from wine to wine and producer to producer in Saint-Pourçain wines, to vary their character and taste.
Saint-Pourçain white wines are made by "assembling" the juice of three different grapes — well-known Chardonnay and Sauvignon Blanc, along with a local varietal called Tressallier. I find the whites especially good, because Chardonnay rounds them out and Sauvignon Blanc (or maybe Tressallier) gives them the right amount of acidity. I'd love to taste a wine made exclusively with Tressallier one day. The same grape, related closely to Chardonnay, is called Sacy in Burgundy.