Chateau de la Gravelle Muscadet Sur Lie ‘Sur Lie’—where the wine is left to age on the dead yeast cells—imparts a creamy rich texture to the wine. The high acid and low alcohol make Muscadet very quaffable. Region Muscadet Sevre et Maine AOC (Pays Nantais) Grape 100% Melon de Bourgogne Tasting Note Green apple and lemon on the nose lead to a bone-dry palate, light yet creamy with subtle lees flavour, dried herbs and snappy acidity with a slightly saline finish. Food Pairing Freshly shucked oysters, other shellfish and crustaceans, white fish in cream sauce.
Famille Bougrier Vouvray
Famille Bougrier Vouvray Vouvray is one of the more broad appellations in the Loire, allowing for wines made from Chenin Blanc that range from lusciously sweet, to bone dry, or sparkling. Slightly off dry, still Vouvray, such as this, is most common. Region Vouvray AOC (Touraine) Grape 100% Chenin Blanc Tasting Note Rich and aromatic with aromas of honeycomb, lemon and quince, this barely off dry chenin delivers lovely flavours of ripe pear and apple with high lemony acid and a lingering finish. Food Pairing Lemon pepper chicken, soft cheese, mild curries
Fouassier Clos de Bannon Sancerre
Fouassier Clos de Bannon Sancerre This Sancerre is from a single biodynamically farmed vineyard, ‘Clos de Bannon.’ The wine is fermented using only indigenous yeasts with minimal sulfite use. Region Clos de Bannon Vineyard, Sancerre AOC (Central Vineyards) Grape 100% Sauvignon Blanc Tasting Note A deep and concentrated nose brimming with citrus and crisp orchard fruit. The high acid and characteristic flintiness marry well with the expressive fruit on the palate. Food Pairing Caprese salad, seafood pasta, pad thai.
Justin Monmousseau Chinon
Justin Monmousseau Chinon Cabernet Franc, often referred to as ‘Breton’ in the Loire, is expressed far differently in Chinon than any other region. Usually bearing a lighter body with distinct herbal notes, it is almost unrecognizable to those found in Bordeaux and BC. Region Chinon AOC (Touraine) Grape 100% Cabernet Franc Tasting Note The wine has a pronounced nose of crushed rock and minerals with underlying aromas of ripe strawberry and Bing cherry. Medium bodied, the wine has dry chalky tannins with flavours of tart cherry, cranberry and dried herbs. Food Pairing Pasta with ragu, Chevre cheese, cured meats, stuffed mushrooms
Chateau Gaudrelle Crémant de Loire Brut
Chateau Gaudrelle Crémant de Loire Brut This Crémant, or traditional method sparkler, is made from fruit sourced throughout the valley. Crémant is a great budget friendly alternative to Champagne. Region Crémant de Loire AOC Grape 50% Chenin Blanc, 50% Chardonnay Tasting Note Fresh apple blossom and pear on the nose, fine creamy effervescence with a balanced mineral character. Honey and spice linger with a long finish. Food Pairing Fruit salad, macarons, smoked salmon & cream cheese canapés.
Puzelat-Bonhomme Le Telquel
Puzelat-Bonhomme Le Telquel Natural wine duo, Puzelat-Bonhomme are known for playing outside the rules. This wine is made from Gamay Noir with smaller percentages of grapes that are not permitted under the local regulations, but nonetheless are used because they are indigenous to the region. Vineyard Vin de France (General Appellation), grapes sourced from Vallée du Cher, just east of Tours. Grape Gamay Noir with Grolleau & Pineau d’Aunis Tasting Note A slight funk on the nose to start, but dissipates quickly (typical of natural wine) to aromas of clove, cedar and warm berries. The tannins are chalky with dark fruit flavours peeking out from behind. Food Pairing Grilled tomatoes, chorizo sausage, beef & broccoli stir-fry.