Located South of Paris The Loire is the longest river in France and possibly one of the most beautiful wine region of France.
It is where medieval knights build fortresses where the Kings of the 15th and 16th century build fabulous pleasure castles and where the nobility of the 17th and 18th centuries build elegant Chateaux, some of with still stand today
The region produces white, red, and rose wines sweet and sparkling styles.
they are 3 regions in the Loire
Eastern Loire : Sancerre et Pouilly Fume Sancerre is from white Sauvignon Blanc Sancerre rouge and rose from Pinot noir Pouilly fume is only white and is from Sauvignon blanc
Central Loire :Tourraine and Anjou saumur, chenin blanc grape and predominant red cabernet franc.
Western loire where it meets the Atlantic ocean home of the famous Muscadet made with the Melon de Bougogne [Muscadet] Muscadet - Melon de Bourgogne originated from Burgundy{aka muscadet grape]
In the XVII century they planted a grape called Melon de Bourgogne, which as its name point was a grape originally coming from Burgundy.
After a while they realized that this grape had really found the perfect soil, it was like a great marriage
In 1709 all the vignes where killed by a terrible freeze and the only one who survived was the Melon de Bourgogne
Muscadet is a light, dry wine produced in the Loire; unlike most other wines in France the name is not taken from a geographic or a town but rather from a grape known locally as Muscadet [ although the proper name is Melon de Bourgogne]
This white wine from near the mouth of France’s Loire river provides a refreshing alternative to more standard fare at very attractive prices.
Muscadet needs to be chilled. It has a crisp clean profile and pairs well with light seafood it is also a thirst-quenching quaff of its own.
The best examples reveal apples, lemon or pear notes, often accented by almond , herb and mineral nuances. Oysters are natural with Muscadet as is any shellfish
Though fairly light in body ,aging on lees contribute texture and character to what otherwise can be a neutral wine.
Usually bottled Muscadet often contains residual carbon dioxide which contributes to its fresh impression. Look for the youngest available vintage to ensure this bracing tangy character.
They are 3 area for the Muscadet
Sevre et maine : dry
Coteaux de Loire
Cotes de Grandlieu riche et floral. more like the “Fumees blanches”
That night in April 2002 we tried : A Muscadet, a Sancerre, a Pouilly fume, a Red from Anjou and a sweet dessert wine
Muscadetis the wine of shellfish.Muscadet 2001. Chateau du Cleray, Muscadet de Sevreet Maine sur Lie from SAUVION, it delivered excellent value along with apple and mineral flavors and had a better ripeness as 2000. $7.99 a bottle. Grape Melon de Bourgogne. Pairs well with Shellfish
We tried with oysters on the half shell, with lemon juice and fresh ground pepper, wholegrain buttered bread.
In New York, Balthazar restaurant is a must for a “Plateau de Fruits de mer” [seafood platter] not to be confused with the one you get in Murrel’s inlet!!, and a bottle of Muscadet, don’t forget to specify from Sevre et Maine and sur Lie and the latest year if it was a great year.
The second wine we tasted was a 2001 Sancerre from Pascal Jolivet
Sancerre is entirely made from Sauvignon Blanc, it was very aromatic, dry and refreshing with a delicate note of lime blossom, not build to age but to drink while young.
Perfect with light seafood recipes ,shellfish and goat cheese which is also a specialty from the area of Sancerre[ the town]
Lobster, sancerre and beurre blanc or a fish terrine are great paired together.
it was $15 a bottle
We tried it with the seafood, lobster, shrimps and sliced water chestnuts in shrimp bisque, also goat cheese with a vinaigrette made out a light olive oil, a good white wine vinegar, a dash of Lemon Curd, topped with wallnuts.
Because of the fresh lemony taste of the wine it really worked beautifully together.
The third wine we tried was a Pouilly Fume [sauvignon blanc] also from Jolivet 2001 at the price of $15 a bottle, it tends to be lighter and more herbal, but no smoky finish, to me this one was not very exciting, it is not one of the great Pouilly Fume, we tried it with the salmon and the beurre blanc, the seafood dish.
From a very good vintage some of the Pouilly fume can be kept 6 to 8 years.
The fourth wine we tried “ Chateau de Fesles” 2001 Red Anjou, vieilles vignes [old vines] was a very simple table wine from Anjou 100% cabernet franc.
With a wonderful deep color, rich fruit, firm tannins and long finish, a very pleasant wine specially at $8 a bottle. Great with meat and game.
We tried it with pork rillettes on a French baguette.
The fifth wine we tried was a “Chateau de Fesles, Bonnezeaux,” 1998, a sweet dessert wine from Chenin blanc grapes. Chateau de Fesles traces its history to medieval times. The winery was established under King Philippe in 1050, it is located in Bonnezeaux, recognized as the finest appellation for sweet wine in the Loire valley. Botrytis affected chenin blanc are rigorously hand selected.
Over the past millennium, Chateau de Fesles has mastered this style of sweet wine and is highly sought after due to its rarity and exceptional quality.
This bottle comes in 375ml and cost $13.50.
We tried this wine with a fresh pear topped with a blue cheese cream sauce.
