Wine Selection
Assorted wines from the Loire Valley and other regions.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
The Loire Valley boasts a rich winemaking history dating back to Roman times. Monasteries played a crucial role in cultivating vineyards and developing winemaking techniques. Over centuries, noble families and the French monarchy further propelled the region's reputation for producing elegant and diverse wines. Other regions in the selection will carry their own individual history.
Wine is deeply ingrained in French culture, representing celebration, conviviality, and a connection to the land. Wine selection is often paired with meals, enhancing the dining experience and reflecting regional culinary traditions.
Aperitif and Digestif
Wine serves as both an aperitif (to stimulate the appetite before a meal) and a digestif (to aid digestion after a meal). A lighter, crisp Loire white might be chosen as an aperitif, while a bolder red from another region could accompany a richer meal and aid digestion afterwards.
Terroir Emphasis
French culture emphasizes the importance of 'terroir' – the unique combination of soil, climate, and topography that shapes the character of a wine. Loire Valley wines are particularly known for expressing their specific terroir.
Pairing with Food
The selection of wines is always closely matched with the food served. Delicate fish dishes or goat cheese are commonly paired with Sancerre or Pouilly-Fumé from the Loire, whereas heartier meat dishes might call for a Cabernet Franc from Chinon or Bourgueil, or a red from another selected region.
The flavors are incredibly diverse, ranging from crisp and mineral-driven whites to fruity reds and complex rosés, depending on the specific grape varietals and terroir.
Loire Valley wines are characterized by their high acidity and expression of terroir. Expect flavors such as citrus (lemon, grapefruit), green apple, pear, flint, and white flowers in the whites (Sauvignon Blanc, Chenin Blanc). Reds (Cabernet Franc, Gamay) offer notes of red berries, herbs, and earthiness. The specific flavor profile depends on the specific appellation, vintage and producer. Wines from other regions will present other characteristics based on grape varieties and terroirs.
Serving Temperature
Serve white wines chilled (8-12°C / 46-54°F) to preserve their freshness and acidity. Red wines are best served slightly cooler than room temperature (16-18°C / 60-64°F).
Glassware Matters
Use appropriate glassware to enhance the aroma and flavor of each wine. A narrower glass is suitable for white wines, concentrating their aromas, while a wider-bowled glass allows red wines to breathe and release their complexity.
Food Pairing is Key
Research potential food pairings for each wine in the selection to create a harmonious dining experience. Loire Valley wines often pair beautifully with seafood, goat cheese, and salads.
Decanting for Reds
Consider decanting older red wines (especially Cabernet Franc) to separate them from any sediment and to allow the wine to open up and develop its aromas.
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