Wine & Gastronomy
Loire Valley Wine — Sancerre, Vouvray & Crémant
The Loire Valley has produced wine for over 2,500 years — making it one of France's oldest and most diverse wine regions. While Bordeaux dominates headlines and Burgundy commands the highest prices, the Loire quietly produces some of the most food-friendly, intellectually interesting, and excellent-value wines in France, from crisp mineral Sauvignon Blancs to elegant Cabernet Franc reds.
Sancerre (the most prestigious Loire white, made from Sauvignon Blanc on flint and limestone soils) and Pouilly-Fumé are the eastern Loire's great gifts to the wine world — beautifully aromatic, long-lived whites. Moving west, Vouvray produces remarkable Chenin Blanc in styles ranging from bone-dry to richly sweet, often aged in tuffeau limestone caves. Chinon and Bourgueil make elegant, lightly perfumed Cabernet Franc reds best served slightly chilled. And Crémant de Loire — the region's excellent sparkling wine — is the secret weapon of Loire gastronomy: complex, bubble-fine, and priced far below Champagne.
Wine Cave Tip: The tuffeau limestone cliffs between Saumur and Turquant hide some of France's most extraordinary wine caves — carved by medieval builders and now home to vast stocks of Crémant and still wines at perfect cellar temperature. Many offer informal tastings for drop-in visitors.
- Sancerre — France's great Sauvignon Blanc, ideal with Loire goat's cheese
- Vouvray — Chenin Blanc in dry, off-dry, demi-sec, and moelleux styles
- Chinon — perfumed Cabernet Franc reds from Joan of Arc's hometown
- Crémant de Loire — outstanding sparkling wine from Saumur limestone caves
- Muscadet — crisp, saline whites from the Atlantic mouth of the Loire