Loire Valley Wines - Cheat Sheet

Lessons Learned or the Top 10 Things to Know about Loire Valley Wines (to sound like a wine geek):

1. The Loire Valley is actually quite long, geographically speaking (the Loire River is the longest in France). It ranges from the Central Loire, close to Orléans, all the way to the maritime region of Pays Nantais, emptying in the Atlantic. This length gives a wide diversity to the wines produced from the region. While principally known for its white wines, it also produces red wines, sparkling wines and dessert wines. The great length of the region also covers many micro-climates as well as soil consistencies.

2. Like all French wine regions, the Loire has been producing wine for centuries, indeed millennia. The earliest known records date to the 500s AD when wine was produced for Rome. Throughout the middle ages, the wines of Anjou, with their easy access to the sea and good transportation system, were the preferred wines of the Flemish and the British, and of course, the French. Bordeaux was not even a thought. Today, however, the Loire Valleys are great bargains because they are generally undervalued outside of Paris. Paris has quaffed the wines with gusto due to its proximity.

3. This region produces very delicate reds that can never be accused of being too tannic - northern climes don’t allow. The wines in general have good acidity, which is great for food. Interestingly, it is not common for the white wines of the region to undergo malolactic fermentation.

4. Many of the wines undergo Chaptalization. Named after Chaptal, it is a process by which the final alcohol level is increased by the addition of sugar to the grape juice or must before and/or during fermentation. This is also known as amelioration. This is chiefly a northern issue and due to cold weather and therefore less ripe grapes.

5. Many of the Loire wines will be labeled “Sur Lie”. Sur Lie means that the wine has remained on lees after fermentation to increase flavor. Again this is a common practice in colder weather since the concern of continued fermentation and hence production of off-flavors is minimized.

6. There are four distinct regions from east to west – Pays Nantais, Anjou-Saumur, Touraine and the Central Loire.

7. The Pays Nantais is known for producing Muscadet Sèvre et Main. This white wine is made from the unusual varietal, Melon de Bourgogne. The region has soil consisting of schist, granite and sand. The weather is greatly influenced by the Atlantic Ocean. Most of the wines here are bottles sur lie which enhances the flavor and gives a little CO2 sparkle. Expect fine floral whites with a mineral edge; great with seafood, tangy salty.

8. Anjou-Saumur is further east along the Loire. It is known for producing red and white wines; principal among these are Savennières and Saumurs (Coteaux du Layon is another). The Savennières are complex white wines made from the Chenin Blanc grape – they often need aging. Saumers are lovely light red wines made from the Cabernet Franc grape. In addition there are many rose wines produced, chief among them the Rosé d’Anjou. The region is still influenced by the Atlantic, but is more sheltered. The soil is schistous with slate throughout.

9. Touraine is home to some of the most iconic Loire Valley wines – the Chenin Blanc of Vouvray. Vouvrays often have residual sweetness, due to the northern clime, but this sweetness is balanced with a large amount of acidity. It is said that here, on the north bank of the Loire, the Atlantic climate meets the continental climate. The soil in Vouvray consists of clay and topsoil. The wines are made in a range of sweetness, from Sec to Demi-Sec to Moelleux. These honeyed wines are renowned the world over. Touraine is also the land of Cabernet Franc as expressed through Chinon and Bourgueil. Chinon is south of the river with sandy, alluvial soils, whereas Bourgueil is north of the river and has more tuffeau. Chinon’s are medium-bodied, often exhibiting the scent of lead pencils, with a rounded, soft mouthfeel. Bourgueil is considered a bit “tougher” than Chinon with more of a tannic presence. However, both reds have the aromas of raspberries and are fresh, fruity and invigorating. Serve them chilled.

10. The Central Loire is the eastern-most region and has a continental climate, susceptible to frosts. There are many sub-regions, Sancerre, Pouilly Fumé, Quincy, etc. However, the two most renowned are Sancerre and Pouilly Fumé. Both are wonderful expressions of the Sauvignon Blanc grape. The town and sub-region of Sancerre are located on a hilltop; Pouilly Fumé is in flatter land on the other side of the river. Most people cannot taste the difference between the two. In general, they are crisp, dry, and tangy with red currant, gooseberry and some citrus. This racy, pungent quality, in bad wines.