There are many paths to wines within the UNESCO-Habitat-protected Loire Valley. It doesn’t matter if it’s through the royal Chateaux or picturesque villages of chalky limestone or curiosity about enology that drives visiting the area, tourists will always come across the region that many experts in the industry consider to be the birthplace of the most diverse range of wines that are produced in France.
The Loire Valley is the third-largest AOC wine-growing region, the most prolific producer of white wines, and the second-largest winemaker in the nation. It is often referred to as”the “Garden of France” for its rolling hills and lush orchards; it has 56,900 hectares (more than fourteen thousand –acres)of cultivable vineyards. The plethora of microclimates, soils, and various geographical regions has contributed to the region’s reputation as a producer of distinct wines.
The majority of winemaking occurs in 4 subregions that have over 51 appellations and sub-appellations around the Loire River and its tributaries, which flow from the east of Sancerre and west towards Muscadet on the Atlantic coast, which is where the Loire River’s mouth is located. According to Jon Bonne, wine journalist and the upcoming author of ” The New French Wine: Redefining the World’s Greatest Wine Culture, ” this particularity means that the Loire does not function as a single region of wines but rather a variety of wines. “All along the river, you have nearly the full diversity of French wine,” Jon Bonne says.
It’s all accessible when you visit because of Route du Vin. Route du Vin, which is a wine road that runs 500 miles in length and takes wine lovers to over 400 wine cellars that are open and accessible to visitors. They include those at the top of France’s natural wine movement and notable historical landmarks like the troglodytic cellars used as homes for the inhabitants in the 20th century.
There are now more than 3,600 winemakers within the region, preserving more than 2,000 years of tradition in winemaking. To help you comprehend what varieties have come to determine the red, white, and rose sparkling produced in the region, we’ve created this guide to provide an initial guide. We hope it will inspire you to try different drinking experiences in the future.
Which Grapes Are Used to Make Loire Valley Wines?
Around 24 varieties across the Loire Valley are being revived, including classic grapes like Pineau D’Aunis. Four dominate: Melon de Bourgogne, Sauvignon Blanc, Chenin Blanc, and Cabernet Franc.
Of the core grapes, there’s a good chance that you’re acquainted with Sauvignon Blanc and its bright, balanced, fruity flavor, given the extent to which it has been able to be found in other wine regions like South Africa and New Zealand. The area and the soil on which the grape was grown, especially in the eastern provinces that comprise Sancerre and Pouilly-sur-Loire (more in the next section), its aroma characteristics will differ and could become more complicated. Sauvignon Blanc, made from Centre Loire, is expected to deliver dry, crisp wines with incredibly high acidity and grassy fresh fruit flavors.
Sauvignon Blanc might be the most well-known variety native to the Loire globally. However, Melon de Bourgogne named after the place of its birth in Burgundy, is one of the most significant single varieties of grapes in the region. Particularly in that region, the Muscadet Subregion’s sturdy, high-yielding, frost-resistant grape is renowned for its neutral character that lets you choose from various styles. Initially, it was the base for mediocre, unappreciated grapes; Muscadet has undergone a revival in recent years due to what Bonne describes as “better cultivation, superior winemaking, and rigorous research to accurately define the geology of the area. “That is in addition to the smaller production from vineyards with lower yields, run by individual growers, much more than negotiators, who used to control this Muscadet trade.
With high acidity, Chenin Blanc is the most versatile of the white varieties in the region. It produces excellent wines in various styles, including sweet, dry, in the middle, and sparkling. This is particularly true for Vouvray, located near the north bank of Loire River in the Touraine subregion. It is a winner in all styles, including the sweet wines that have been aged for a long time (but it is perhaps most well-known by its stateside name in the United States for Vouvray Sec, its delicate dry wines that have honey-like notes). Chenins are from Savennieres, a tiny area within the Anjou subregion, making the wines that many wine experts believe to be the most fascinating mineral wines that merit your time and attention.
In the end, when it comes to the most popular red grape is the Cabernet Franc, introduced in the Loire Valley back in the 11th century. The primary grape used in Cabernet Sauvignon, the Cab Franc is known for producing moderate-bodied wines that have complex notes of bell pepper and red fruit as well as a taste that is believed to be due to natural compounds known as Pyrazines and an acidic finish. Winemakers are focusing on a particular region, better quality, and smaller yields of Cabernet Franc, transforming the wines away from their reputation as simple staples for bistro menus to being much more sophisticated and distinct attr, attracting the attention of conscious wine lovers.
Pays Nantais
This is the westernmost region in the Loire Valley that clings to the Atlantic coast and is located near Nantes. When wine enthusiasts talk about the dry, mineral Loire Valley wines, they typically discuss those four Muscadet appellations located in the region and the sole wines produced using Melon de Bourgogne wine grapes.
Anjou-Saumur
If a region in the Loire Valley is driving a complete revolution in wine, it’s this subregion. Pascaline Lepeltier is one of the Loire Valley natives, Meilleur Ouvrier from France, Master Sommelier and Beverage Director of the Restaurant Chambers within New York City, says that Anjou was always a stunning region. Still, it suffered from several significant problems: “overproduction after the war and the poor economic decision to go high yield and chaptalization ( a process which adds sugar to unfermented grapes to increase the alcohol content post-fermentation),” she says. “That left the land reasonably priced and allowed for outsiders to buy land in the 1980s & 1990s and produce wines differently, like biodynamics and organics, then natural. They were committed, free-spirited, and paved the way for the current generations.” While still relatively affordable for young winemakers, Anjou is a great place to start. Anjou remains the primary laboratory for wine experiments. Various soil types (granite, slate, schist, sandstone rocks, and many more) and microclimates have resulted in a wide range of styles and wines.
Around Angers are mineral but more full-bodied Chenin Blancs, many Cabernet Francs, and Grolleau reds. Some of the most innovative efforts of biodynamic and natural winemakers in developing Cab Franc have been taking place within and around the small village of Saumur. It’s also in Saumur where the bulk of cremant of the Loire, also known as a sparkling wine, made using traditional Champenois techniques, is made using Chenin Blanc or Cabernet Franc to make sparkling roses.