A trip to France’s Loire Valley is an unforgettable experience. The region is home to some of France’s most picturesque villages and châteaux, making it one of the country’s most popular tourist destinations. Wine enthusiasts will especially enjoy a trip to the Loire Valley thanks to the region’s abundance of world-class vineyards and wineries.
Wine lovers typically associate the Loire Valley with white wine, and Sauvignon Blanc is usually the first grape that comes to mind. Although the region is best known for producing a variety of our favorite white and sparkling wines, some excellent reds are also produced here.
Cabernet Franc
The most widely planted red grape varietal in the Loire Valley, Cabernet Franc, produces red wines known for their complexity and elegance. Wines made from Cabernet Franc typically feature aromas and flavors of red and black fruits, such as cherry, plum, and blackcurrant, along with secondary notes of pepper spice, tobacco, and herbs. Some of the most famous wines from Cabernet Franc in the Loire Valley include the village appelated wines from Chinon, Bourgueil, and Saumur-Champigny.
Cabernet Franc is a tremendously food-friendly wine and works exceptionally well with hearty fare such as roast beef and pork, game dishes, and hard cheeses. Lighter-bodied expressions of Loire Cabernet Franc pair very nicely with tomato-based dishes and can even work well with grilled tuna and salmon.
Gamay
Famous worldwide for Beaujolais, Gamay is also grown throughout the Loire Valley and is notably featured in the light-bodied fruit-forward wines from the Anjou-Saumur region. Wines made from Gamay typically exude bright, fresh red fruit flavors and aromas of strawberry and raspberry, as well as floral and spicy notes.
Pair Loire Gamay with lighter pork, poultry, fish and seafood dishes. It will also pair very nicely with composed salads and vegetarian fare.
Pinot Noir
Pinot Noir is planted in limited amounts throughout the Loire Valley; however, the best examples come from Sancerre and Pouilly-Fume, two of the Valley’s easternmost villages. Pinot Noir, produced here, is known for its vibrant freshness and minerality. Wines made from Pinot Noir typically have flavors and aromas of red and black fruits, such as cherry and blackcurrant, as well as notes of spices, tobacco, and herbs.
The light-to-medium body and delicate flavors of the Pinot Noir from the eastern Loire pair well with a wide range of foods. It’s great with poultry and pork, as well as with lighter fish and seafood dishes. It’s also terrific with dishes featuring mushrooms and truffles.
Malbec
Malbec, also in the Loire as Cot, is grown mainly in the eastern part of the Loire Valley, notably near the villages of Touraine and Anjou. Malbec is most often used as a blending partner to Cabernet Franc, contributing the intense dark fruit flavors and a rich, full-bodied texture to the Cuvee.
The rich, full-bodied flavors of Loire Malbec pair well with hearty dishes such as beef, pork, and game and strong, flavorful hard, and soft cheeses.