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The Loire Valley Wines

Being a sommelier means connecting all the dots while developing a trustworthy olfactory memory, Let's start exploring the Loire Valley wines. Let the journey along my memory lane begin, and never end!


On November 26th 2018 I drank my first Pouilly-Fumé a "Florilège" from 2017 by Jonathan Didier Pabiot. I was training at the time and unable to fully appreciate it, maybe it was too young, and I ended up awarding the wine a mere 85/100. The journey had just started, and I had to go back to the region. My memories are blurred there.


Later that same year, to celebrate the end of it on December 31st 2018, I decided to open a Louis De Grenelle, un Crémant De Loire - Cuvée Platine. I found it eye-opening, bright, lively, delicate. Straw-coloured canary yellow. With persistent bubbles. The nose was frank, the aromas of lemon, pears and lime dominated. I could smell the roundness of the quince, the aromatic liveliness of the acacia and the sweetness of the strawberry. It was a beautiful wine. Made from grapes like Chenin, Chardonnay, and Cabernet Franc. Stored on slats for 24 months. I had a first glimpse at the greatness of local grapes. My memories are vivid now.


The spell was launched and later on June 28th 2019, I was offered a 100% Chenin Blanc from Domaine Breton - Catherine & Pierre Breton, a "Pierres Rousses Vouvray" from 2015.

There I was, I could eventually start grasping the terroir. Identifying the grape. I needed a more in-depth analysis, so I started searching for vertical tastings from experienced professional sommeliers, to best explore the region.

Unfortunately, that one planned event was cancelled, luckily the list of wines had been shared on socials, so I decided to trust my skills and abilities from the recently gained certification. I made my order online using that list, and I decided to go solo.


The first bottle I opened from that order was a Crémant de Loire Brut Rosé "L'Extra par Langlois" - Domaine Langlois-Chateau. The acidity and creamy persistence was a balm that accompanied homemade "passatelli" with a fish ragout, and a "mortadella panini" with Arabic bread.

That Crémant was soft, persistent, long, crunchy - one word: beautiful.


At a fish-based traditional family dinner on Christmas Eve 2019, we opened the second bottle, a Sauvignon: the Sancerre Blanc "Les Grands Champs" 2016 - Domaine Fouassier. The nose evoked a lemon pastry, with a buttered side. It was airy at the palate, with highly diffuse acidity, with soft and delicate consistency.

That Sauvignon was so different from the Italians and the New Zealanders I had experienced so far, the minerality was the magical trait more than the fruity side of it. There, I started registering in my long term memory the impact of terroir on the same grapes, grown at different latitudes.


The third bottle I opened from that very same order was the AOC Savennières "Le Vieux Clos" 2014 - Château de la Roche aux Moines. It was opened on January 6th 2020, and it was a real Epiphany.

A fragrant orange wine smelling of flourishing withering pink roses, enamel and nail polish. Here I was, I had just discovered another Chenin Blanc de la Loire, treated differently. I had a spicy local salty biscuit to pair exquisitely with it.


I stuck to the whites from the Loire, choosing the last from that order: a Muscadet Sèvre et Maine "Orthogneiss" 2015 - Domaine de l'écu. I continued exploring with what proved to be a reliable wine for seafood pairing. It was vertical in its salinity.

Now, I could feel the terroir, the wet stone, the saltiness. Although it would much accompany Italian oysters, it beautifully expressed itself with prawns and scampi spaghetti. I also challenged it by ending with a local cheese: an excellent salty Pecorino Romano that exalted and confirmed the vertical and reassuring flavour of the wine.


I terminated the wines choice from this order with a red one, an AOC Bourgueil Rouge "Trinch!" 2017 - Domaine Breton. Life is about going back to where we started.

  • With this Cabernet Franc, I went back to the first winemaker I had explored from this region

  • Cabernet Franc can be called "uva francesca" in Italian - and Francesca is my name in Italian, meaning "she, who comes from France"

  • Finally, Rabelais ends his novels with the following words:

"Nothing more, replied Bacbuc, because TRINCH is the word dictated to all oracles, celebrated and heard by all nations, and we mean Drink!".


At this point, I was ready to go back to a great Pouilly Fumé, Château de Tracy (2015) which I utterly enjoyed before the pandemic times that followed in a sweet company and paired with some "Saint-Jacques au beurre"


I also tried to taste it in French with a friend sommelier. Watch the video.


You might wonder what is next for us, how shall we chose the next wines to explore the Loire Valley further. There are so many good wines out there!


I found my inspiration in one of the smartest French movies on gastronomy that was directed by Thomas Chabrol in 2013, It is "Haute Cuisine".

There I was given ready-made the magic list for the next e-commerce order - you might want to follow my example, and you could watch the movie and wait for the magic scene where the chef Hortense Laborie (Catherine Frot) is sitting with the secretary (Jean-Marc Roulot), the young pâtissier, and "Alix la sommelier" to decide the menu for Monsieur Le Président de France.

Watch the trailer and trigger your curiosity and read more on wine movies.


Or, you can have the list I jotted down during the movie, as I just used it for my latest online order:

  • Vouvray Demi Sec "Le Clos du Bourg" 2014 - Domaine Huet

  • Sancerre Pouilly Fumé 'Silex' Didier Dagueneau 2014

  • Savennières Coulée de Serrant 2017 - Clos de la Coulée de Serrant

  • Clos Rougeard “Les frères Foucault”, Saumur


The journey never ends


#wine #frenchwine #sommelier #loire #valley

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