A Quick Guide to Loire Valley

Loire Valley Varietals:

White Varietals: Chenin Blanc, Sauvignon Blanc, Melon de Bourgogne (a.k.a. Muscadet)

Red Varietals: Cabernet Franc, Gamay

Chenin Blanc:

Light to full body, juicy and highly structured. Chenin is wildly versatile both in winemaking style and in pairing; its high acidity makes it a stunning pairing with most foods and can be made bone-dry, off-dry, sweet, and sparkling
On the nose: soft baked golden apples, quince, dried flowers, beeswax, crisp minerality, honey
On the palate: wet wool, honey, minerality honeyed ginger (when botrytis is present)
Pair with: asian foods, cheeses, most meals!

Sauvignon Blanc:

Loire’s Sancerre region is undisputedly the benchmark for Sauvignon Blanc globally
On the nose: herbaceousness, vegetative, bell pepper
On the palate: lime, gooseberry, grapefruit, green apple, straw, hay, grass, green tea, green herbs, lime, flinty minerality, gunflint. Racy and vibrant acidity
Pair with: her-driven sauces, salty cheeses, light meats, asian food

Melon de Bourgogne:

Melon de Bourgogne is also known as Muscadet, which is the region it grows, right next to the Loire River. Simply, yet quaffable, this is a crowd pleaser on a hot summer day
On the nose: bright subtle lemon-lime, salty minerality
On the palate: lean minerality, lime, grapefruit, seashell, seasalt, green apple, green pear, bread dough
Pair with: all seafood, buttered clams or mussels

Cabernet Franc:

Parent grape of both Cabernet Sauvignon and Merlot, Cabernet Franc is best known in Chinon, Saumur-Champigny, and Bourgeuil. Like it’s white counterpart, Cabernet Franc has a great acidity to it and runs from light to medium+ bodied
On the nose: herbaceousness, red fruits, shaved lead
On the palate: strawberry/raspberry preserves, chili pepper, bell pepper, crushed stone, dried herbs
Pair with: tomato-based dishes, barbecue, rich saucy dishes

Gamay:

Most widely known and adored in France. Light-bodied, yet earthy and fruity. Primarily from Bourgogne and is the primary grape of Beaujolais. Granite and limestone soils please Gamay in the similarity to Beaujolais
On the nose: bright red fruits, florals and slight tilled soil
On the palate: pomegranate, cranberry, violet, banana, potting soil, light-bodied, gentle tannins
Pair wtih: nearly anything! Noah’s favorite is any Thanksgiving food

Loire Valley Regions:

Lower Loire:

A maritime region called Pays Nantais (“Nantes Country”). Bracing, citrusy, sea-spray-in-your-face type of white wines
Melon de Bourgogne, Pinot Gris

Middle Loire:

The vineyards in Anjou, Saumur, and Touraine (the “Garden of France”)
Chenin Blanc, Cabernet Franc (little bit of: Sauvignon Blanc, Pinot Gris, unoaked Chardonnay, Cabernet Sauvignon, Gamay, Pinot Noir, and Pinot Meunier)

Central Loire:

Upper Loire:

SOURCES: Wine Folly, Wine Bible