Central-Loire Valley Wines

Haut de page

Wine & Food pairings

 

 

Pairing food with complimentary wines can sometimes feel like a daunting task. To take away some of the mystery, keep in mind that it's the body, rather than the color, that's most important when matching wine and food. Also, picking out the strongest ingredient in each dish will determine the weight of the wine.

SANCERRE
 

SANCERRE

Known around the world. Sauvignon Blanc from Sancerre has grassy, mineral and citrus aromas, working equally well as an aperitif or at mealtime. The fruity flavors of Sancerre pair nicely with fresh goat cheeses, such as Crottin de Chavignol, oysters with lemon, arugula salad with vinaigrette dressing and sauteed pork chops. Serve these whites at 46 °F (8 °C).

Recipes 
Sautéed and simmered veal and peppers, "kinpira" style  
Scallops sautéed with butter and soy sauce  

Reds and rosés from Sancerre are exclusively made from Pinot Noir grapes. Try rosé with Nicoise salad, grilled lemon chicken breasts and Mexican dishes like fish tacos and ceviche. Ideally, they should be chilled to 45 °F (7 °C). The light-bodied reds complement barbeque chicken and pork, grilled tuna and hamburgers. Serve these at 52 °F (11 °C). 

Recipes 
Roasted marmalade glazed spare ribs 
Sancerre rolls 

 

 

POUILLY-FUMÉ & POUILLY-SUR-LOIRE

Producing Sauvignon Blanc and Chasselas grapes, wines from the Pouilly-Fumé and Pouilly-sur-Loire appellations are light and medium bodied. Pouilly-Fumé wines made with Sauvignon Blanc are crisp: they pair beautifully with tomato tarts, mussels with a mignonette, and lemon-herbed grilled chicken. Chasselas grapes are used to make the fruity Pouilly-sur-Loire wines. Match them with seafood pasta, charcuterie, and grilled white fish. Both easy-drinking wines should be served at 46 °F (8 °C) and can also be drunk as an aperitif.

Recipes  
Japanese style ratatouille  
Chawanmushi - steamed egg custard  
Salmon “Nambanzuke” – Salmon and vegetables marinated in sweet vinegar

 

 
POUILLY-FUMÉ & POUILLY-SUR-LOIRE
 
MENETOU-SALON
 

MENETOU-SALON

 

Crisp and spicy, Sauvignon Blanc from Menetou-Salon is enjoyable as an aperitif or with food, pairing nicely with roasted vegetables, Wiener schnitzel, and moules frites. It's best chilled to 46 OF (8 °C). 
Nectarine and peach aromas are typical of the rosé wines from Menetou-Salon. They complement grilled lobster, roasted artichokes and mildly spiced curry dishes. These light wines are best served at 45 °F (7 °C), making them refreshing on a warm day. The smells of plums and cherries are typical of the appellation's medium-bodied reds. White or vegetarian pizza, grilled pork sausage, and mushroom risotto are tasty alongside these wines. Serve Menetou-Salon reds at 52 °F (11 °C).

Recipes 
Steamed chicken and mushroom rice  
Pork with apple ginger sauce  
Chicken, apple, and celery salad with a sesame dressing 

 

 

QUINCY

Light and crisp, the Quincy appellation exclusively grows Sauvignon Blanc. Served at 46 °F (8 °C), drink these wines with Brie, arugula salad with a citrus vinaigrette dressing, and roasted pork loin. Quincy wines are also lovely as an aperitif. 

Recipes 
Deep fried oysters with wasabi-tartar sauce 

 

 
QUINCY
 
REUILLY
 

REUILLY

Sauvignon Blanc from Reuilly fresh and fruity, the white wines reveal floral and vegetal aromas which melt into a rich round palate. These dry wines are refreshing and can be enjoyed as an aperitif or with food. Match them with ceviche, veal piccata with lemon and capers, steamed white fish, and feta cheese salad. Chill bottles to 46 °F (8 °C). 
The reds from Reuilly are made from Pinot Noir grapes, while rosé uses both Pinot Noir and Pinot Gris. Accompany rosé with asparagus salad, Indian food, and andouillette sausage. Serve the rosé at 45 °F (7 °C). Reuilly reds chilled to 52 °F (11 °C) compliment grilled salmon, lamb chops, and roasted chicken. 

Recipes 
Fish steamed with lemon and Japanese style sauce  
Duck with sauce made of red wine and soy sauce  
Seared beef, Japanese style 

 

 

COTEAUX DU GIENNOIS

Sauvignon Blanc from Coteaux du Giennois is dry with a light citrus flavor: it pairs well with fresh goat cheese, fennel salad, steamed clams with lemon, and roasted turkey breast. Serve these bright whites at 46 °F (8 °C) pre-dinner or with a meal. 
The rosé wines from Coteaux du Giennois are a blend of Pinot Noir and Gamay grapes. These light-bodied wines are harmonious with artichoke salad. Thai cuisine and grilled pork ribs. Drink these easy wines at a cold 45 °F (7 °C). With stone fruit flavors, the medium-bodied reds accompany grilled tuna, roasted rabbit, and pulled pork sandwiches equally well. Chill these wines to 52 °F (11 °C). 

Recipes 
Japanese style potato salad  
Salmon Teriyaki  
Japanese style prawn cocktail

 

 

 
COTEAUX DU GIENNOIS
 
CHÂTEAUMEILLANT
 

CHÂTEAUMEILLANT

The appellation of Châteaumeillant focuses on rosé and red wines. The rosés are a blend of Gamay, Pinot Noir, and Pinot Gris; they are perfect with grilled shrimp tacos, charcuterie and green salad with goat cheese. Serve these pale pink wines at a refreshing 45 °F (7 °C). The fruit and pepper flavors found in the Châteaumeillant reds complement the spiciness of Cajun and Caribbean foods. Châteaumeillant reds are also perfect match with hamburgers, and grilled red mullet. These wines should be served at 52 °F (11 °C). 

Recipes 
Tomatoes and duck with watercress, "sukiyaki" style 

 

 

coteS de la charite

The white wines are of great finesse, a floral nose with notes of dried fruits and butter. The reds are distinguished by aromas of red fruits and undergrowth. The rosés or grays have a frank attack combining freshness and length in the mouth. 

Service temperatures : Whites: 8-10°C, Reds: 11-13°C and Rosés: 7-9°C

Recipes

Whites : Scallops sautéed in butter and soy sauce

Reds : Veal medallions roasted with coffee, almonds and nutmeg

Rosés : Pineapple crumble, ginger caramel pomelo and cashew nuts

 

 

 
COTES DE LA CHARITE
 
COTEAUX DE TANNAY
 

Coteaux de tannay

The whites are lively and possess minerality and roundness. The reds develop aromas of red to black fruits and spicy notes, they are supple and well structured. The rosé or gray wines are characterized by their suppleness with fruity and floral aromas.

Service temperatures : Whites: 10-12°C, Reds: 14-16°C and Rosés: 7-9°C

Recipes

Whites : Roast pork with smoked edam, roasted ratties

Reds : Chicken stuffed with eggplant and smoked bacon in bread crust

Rosés : Steamed fish with citrus fruits and ponz

 

Bienvenue sur le site des Vins du Centre Loire

Avez vous l'âge légal ? Pour visiter notre site, vous devez avoir l'age légal pour consommer de l'alcool dans votre pays de résidence selon la législation en vigueur..

J'ai plus de 18 ans