On the radio show Carmen and I explored the wines of the Loire Valley region of France. Don’t be intimidated by these hard-to-pronounce French words. The wines are worth trying!
The Loire wine region stretches 600 miles along the Loire River from the city of Nantes (naant) near the Atlantic coast, inland to north central France. Its wine varieties are as diverse as its micro-climates. Unlike Bordeaux, which has strict AOC regulations regarding the varieties that can be used, winemakers in Loire have more freedom to create a broad diversity of types and styles of wines including red, white, and sparkling, known as Crémant.
The region is divided into Eastern, Middle, and Western. The Eastern area is known for Sancerre and Pouilly Fume (made from Sauvignon Blanc).
- Antoine de la Farge Sancerre is made in a modern style with aromas of flowers and herbs and flavors of peach, pear, and apricot. Not the grapefruit or grassy qualities we come to expect from typical New Zealand Sauvignon Blanc wines.
- Domaine Cailbourdin (kale bor din) Pouilly Fume is an excellent pairing with seafood. It is fruity when young, with more minerality after one to two years. This wine is made from grapes grown on the best limestone slopes in the appellation. It has aromas of minerals with light citrus and melon and the crisp flavor of grapefruit. On the palate, it has light to medium body with bright acidity and leaves a little saltiness on the finish. The limestone terroir is presented in a definitive way via the wine’s minerality.
The Western area of the region, near the Atlantic Ocean, is known for Muscadet (moos-ka-day). Muscadet is a white grape that is used to make dry, light-bodied wine with crisp acidity and flavors of green apple, lemon, and a subtle brininess. Sometimes it is aged on the lees for a richer texture. Excellent pairing for seafood.
- Famille Lieubeau Bel Abord Muscadet is dry, light-bodied and mineral driven. This light, refreshing wine was enhanced by pairing it with lobster and drawn butter. The fat and salt of the food brought out fruity notes of pear and apple in the wine.
Located in the middle Loire are the appellations of Vouvray known for its wines made from Chenin Blanc, and Chinon and Bourgueil (bour-gay) known for wines made from Cabernet Franc.
- Domaine de Vaufuget (vou-fu-zhay) Vouvray is slightly off-dry with notes of green apple, quince, honey, floral. Pairs with seafood and poultry.
- Barton & Guistier (guess-ti-ay) Vouvray. B&G is a large company that is one of the oldest and most prestigious wine negociants in France. They work with over 200 wineries to purchase grapes and wine and create their own branded wine. Floral, apple, and minerals on the nose. Light-bodied, lightly sweet with citrus and peach on the palate. Recommended for when you crave a wine that’s cool and refreshing but not bone dry.
- Domaine Fabrice Gasnier (gas-knee-ay) Chinon Les Graves (grav) is made from Cabernet Franc. Fruit forward with plum, herbal, and black tea flavors.
- Domaine Fabrice Gasnier Chinon Vielles Vignes (vel-ya veen) meaning old vines. Fifty-year-old Cabernet Franc vines grown on a gravelly hillside create wine with ripe red fruits, mouthwatering acidity, and stony minerality. Good to drink now or hold for aging. Tasting notes: Earthy and herbal aromas, very dry with plum, black currant, and black tea on the palate, medium to full body, smooth tannins. Medium length finish with spicy black pepper and mineral notes.
For more information listen to the Tony Mart Presents radio show streaming anytime on the WPG website. Carmen Marotta and I talk about these wines on the 10-18-2025 episode.
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