Loire

A cradle of the Renaissance, the Loire is a region with enduring cultural, gastronomic, and winemaking traditions. From Nates to Nevers, past Anjou and Touraine, the great river Loire waters the garden of france and provides the sole meandering link between the vineyards of the region, that are of singular variety.

The result is a highly diverse range of wines: reds and whites, dry and sweeter wines for early drinking, and wines for keeping. Moving down the river to the sea, one first meets Muscadet, a nervy wine made from Burgundy Melon grape, that here develops its own particular character thanks to the conjunction of sedimentary rocks and a steady oceanic climate. With its often steep slopes and shale soil, Anjou produces reds, dry and sweeter whites, as well as dry and sweet roses. Primarily however, the region makes renowned sweet wines such as Coteaux du Layon, Quart de Chaume, and Bonnezeaux.

The prolific wines of the districts around Saumur and Tours toil on the chalk of the tufa to produce, from the same cabernet franc as Bordeaux, red wines that are fresh and fruity, such as Champigny and Bourgueil, or more tannic, meaty specimens, like Chinon. Tannic wines are today in favor thanks to scientific research showing that in moderation, they are beneficial to health. Towards the east, almost in the center of France, the climate becomes continental. Around Sancerre and Pouilly sur Loire, wine growers work with Sauvignon, a troublesome grape variety, difficult to manage, but undisputed master of white wines. These wines should be drunk fresh to taste the fruity flavor.