Loire Valley

The Loire region – also known as Le Jardin de la France – is the north-western limit of vine growing in Europe (except for England). The region is named after France’s longest river which flows 1,000 kilometres through 12 departments, and as such variations in soil, climate, and grape varieties throughout the Loire region produce a great variety of wine styles. Wines produced here range from still to sparkling, from bone dry to medium-dry and sweet, and from white to rose to red.

Evidence suggests that winemaking in the Loire region was well established already by the 5^th century and the wines of Sancerre are said to have been famous already at the end of the 11^th century. Importantly, at the beginning of the 12^th century, the extend of the river, put the Loire region in a good position for meeting the growing demand for wine, amongst the newly rich Bourgeoise for whom wine was a status symbol.

While the bourgeoise and nobility enjoyed and promoted the Loire’s wines, as for Burgundy, it was the Benedictine and Augustinian monks who preserved viticulture here throughout time. When the French appellation system was introduced in the 1930s, several of Loire’s areas were amongst the first established AOCs for example Anjou, Sancerre, and Saumur. Today around 20% of the region’s wines are exported.  

The Loire region is divided into four areas which from west to east along the river are, Pays Nantais, Anjou-Saumur, Touraine and the Central Vineyards. Climates vary accordingly from maritime in the Pays Nantais to continental in the Central Vineyards. From the Loire we offer a small selection of the most iconic wines and will thus here focus on the appellations in which these are produced.

Central Vineyards

Starting with Sancerre and Pouilly-Fume which are both located in the Central Vineyards area, so called because they are in the very heart of France. This is Sauvignon Blanc country – here producing dry white wines which are highly aromatic and mineral often with aromas of gooseberries, elderflower and fresh herbs. Soils are dominated by clay and limestone with flint and gravel. 

The fruity and crisp flavours of Sauvignon Blanc from the Central Vineyards tends to pair well with salads with crisp dressings, raw lightly cooked oysters and shellfish, white asparagus, raw tomato dishes, and fresh goat cheeses such as for example Crottin de Chavignol; while also working extremely well with sushi and sashimi; some of the fuller bodied and/or oak aged versions are very good with chicken or pork dishes in creamy sauces.

Vouvray

Youvray is located north of the River Loire, directly east of the city of Tours in the heart of the Touraine area. Vouvray produces white wine only, from grape variety Chenin Blanc, but the styles may be dry, medium-dry or sweet and still or sparkling depending on the producer and the vintage.

Young and fresh Chenin Blanc from Vouvray goes well with most types of shellfish and seafood, including sushi and sashimi, with a variety of salads, creamy pasta dishes and mushroom risottos, but also with goat cheeses and milder cheeses like a young brie or other young creamy white cheese.

Fuller bodied Chenin Blancs tend to show well when served alongside richer fish dishes, such as black cod or salmon, with roast chicken and pork and roast sweet potato and root vegetable. The off-dry styles work well with spicy foods, such as some Thai and Chinese cuisine, Vietnamese salads, and Scandinavian gravadlax with mustard sauce. And finally, sweet Chenins tend to go well with stone fruit and tropical fruit desserts.

Anjou-Saumur

Savennieres is a separate appellation located within the Anjou-Saumur area, southwest of the city of Angers and north and west of the River Loire where it flows north towards Angers. Here, four southeast facing slopes of volcanic soils produce what is arguably known as the world’s greatest dry Chenin Blanc. Bone dry and with great mineral intensity, these are some of longest-lived dry white wines in the world.

Young and fresh Chenin Blanc from Anjou-Saumer goes well with most types of shellfish and seafood, including sushi and sashimi, with a variety of salads, creamy pasta dishes and mushroom risottos, but also with goat cheeses and milder cheeses like a young brie or other young creamy white cheese.

Fuller bodied Chenin Blancs, such as for example Savennieres, tend to show well when served alongside richer fish dishes, such as black cod or salmon, with roast chicken and pork and roast sweet potato and root vegetable.

The off-dry styles work well with spicy foods, such as some Thai and Chinese cuisine, Vietnamese salads, and Scandinavian gravadlax with mustard sauce. And finally, sweet Chenins tend to go well with stone fruit and tropical fruit desserts.

Saumur-Champigny

Finally, Saumur-Champigny is also located in Anjou-Saumur, but south-east of the Saumur appellation and on the southern bank of the River Loire. Saumur-Champigny produce only red wines from grape variety Cabernet Franc and many people believe that this appellation produces the best red wines of the Loire region.

The best food matches for Cabernet Franc from Saumur Champigny tend to include lots of herbs to match the often-pronounced herbaceous character of the wine. This includes lamb or chicken, but also pastas, salads, and some of the meatier types of fish for example monk fish and tuna steak. Saumur Champigny Cabernet Franc also tends to go extremely well with goat and sheep cheeses, especially if served slightly chilled.

We offer some of the great Loire from the following producers: Just click on any of the links below to find them:

• Clos Rougeard
• Didier Dagueneau
• Domaine Huet
• Domaine Vacheron
• Francois Cotat
• Nicolas Joly