Loire Valley Wine & Food

Region: The Loire Valley

Appellations: Anjou, Bonnezeaux, Bourgueil and St. Nicolas-de-Bourgueil, Châteaumeillant, Cheverny and Cour-Cheverny, Chinon, Coteaux du Layon, Haut-Poitou, Jasnières, Menetou-Salon, Montlouis, Muscadet, Pouilly-Fumé and Pouilly-sur-Loire, Quarts-de-Chaume, Quincy, Reuilly, Sancerre, Samur, Savennières, Touraine, Vouvray

Primary Grape Varieties: Chenin Blanc, Pinot Noir, Cabernet franc, Grolleau, Sauvignon Blanc, Gamay

Secondary Grape Varieties: Chardonnay, Cabernet sauvignon, Pineau d'Aunis, Malbec, Meslier, Gamay teinturier, Romorantin, Arbois, Chasselas, Pinot blanc, Pinot gris.

Notable Vintages: 
red: 1998, 1997*, 1996*, 1995, 1990*, 1989*, 1988, 1986, 1985*, 1978, 1971, 1964, 1961, 1959, 1955
white: 1998, 1997*, 1996*, 1995*, 1994, 1991*, 1990*, 1985, 1978, 1971, 1964, 1961, 1959, 1955

ARE YOU READY TO EAT?

You won't find fresher ingredients than those on a Loire dinner table. The rivers overflow with an astonishing array of fish including salmon, pike, shad, carp, eel, and even catfish. Sample from the verdant Loire farmland: green and white asparagus, yams, lettuce, cauliflower, cucumbers, celery, and lettuce. The Loire's natural caves cultivate some of the best mushrooms in the world. Indulge in foie gras, paté, "la dame noire" poultry from Géline de Touraine, or the unparalleled Charolais beef. The Chenin blanc grape is used with incredible versatility in the Loire to make dry, semi-sweet, sweet, and sparkling wines. Sip white wine as the perfect compliment to the region's chevre cheeses. Row after row of fruit trees yield apples, pears, plums, and apricots in great variety. Finish your meal with a crisp apple tart, crème bruée, or fresh strawberries, raspberries, and black currants tossed in a red wine sauce. You'll want to sample it all. Settle back and toast the good life with a porto, Armagnac, or a bubbly Vouvray. Bon appetit, enjoy!