As you may have gathered, if there’s one thing the Loire Valley does well, it’s wines. Nowhere else will you find such diversity of grapes, flavours and varieties – the region excels in white, rosé, red and sparkling wines.
Following the Loire Valley wine route is a holiday in itself, with many companies offering wine tours across the region that come with a shuttle service to forward your luggage and pick up your purchases along the way.
Once you’ve found the wine, what should the discerning Loire Valley diner pair it with?
The stretch from Saumur to Tour abounds with troglodyte caves serving typical fare – fouaces (or fouées) are small kiln-baked buns filled with rillettes (a textured pâté), mogettes (white beans) or mushrooms and offer a hearty, down-to-earth dining experience with a difference.
Naturally, freshwater fish also figure prominently on the menu in many local restaurants. Nibble on fritures for starters before moving onto a pike perch in butter sauce for main. Hunting is a popular past time in the region, so game (deer and boar) is also a local speciality, served as pâté or as a dish.
Wine has been grown in the Loire Valley for more than two thousand years, yet its reputation has a lower profile than regions such as Bordeaux, Burgundy or Champagne. A mild climate, rural hillsides, chalky earth and humidity from the river that winds its way through the valley combine to produce delicious lighter wines. Four varieties of grapes are used here (Sauvignon Blanc, Chenin Blanc, Melon de Bourgogne and Cabernet Franc) to produce wines of all colours and for all occasions including reds (Anjou and Saumur), whites (Muscadet, Chinon and Sancerre), pinks (Cabernet d’Anjou and Rosé de Loire) and sparkling wines (Crémant and Vouvray).