Loire Valley (LWAHR)
by Brenda Francis
The Loire River meanders over 600 miles through French country side, eventually emptying into the Atlantic Ocean. The towns along its banks are known for preserving history, with their ancient castles and chateaus. Time has left a distinctive footprint in this valley.
     The Loire Valley is the third most popular tourist destination in France and the third largest wine region in terms of production. French restaurants pour more wine from the Loire Valley than from any other domestic region.
     Wine regions from this district are diverse. The overall area is known for its white wines, but producers are known to grow pinot noir, cabernet franc, merlot, gamay, and cabernet sauvignon as well. Chinon is known for its cabernet franc and Anjou produces a popular rose from cabernet franc and malbec. The best known areas of Sancerre, Vouvray, Pouilly Fume, and Muscadet all produce white wines. Each one, except for Muscadet, use the name of the village on the bottle rather than the grape.
     Sancerre and Pouilly Fume produce wine from sauvignon blanc. Pouilly Fume is recognized for its smoky nuances because of its flinty soil. Vouvray is known for its still and sparkling whites made from chenin blanc. While American producers use chenin blanc as a work horse variety, for the production of boxed and jug wine, Vouvray continues to hold this grape in esteem. Muscadet positions itself as the Loire River enters the Atlantic ocean. Their wines are made from Melon de Bourgogne, or affectionately called Muscadet. Muscadet de Sèvre-et-Maine has a salty, minerally flavor with notes of lemon, which makes it perfect for seafood, especially mollusks.
     While Bordeaux, Champagne, and Burgundy demand a high price, wines from the Loire Valley can be a great value. Each bottle contains it own slice of France's vast history with elegance and style.