Loire
Rather than one story, the Loire is actually several, with restaurant must-stocks like Sancerre (and Sauvignon Blanc), pricier big-list options like Pouilly Fumé/Fuissé, food-friendly but underappreciated Chenins and love-em-or-hate-em options like Muscadet and the Cab Franc reds.
There have been big volume issues for the Valley’s producers over the past decade, with frosts heavily hitting production levels, but the quality of what’s left has been impressive, and for the past couple of years we’ve managed to put together a broad range of styles in this part of our Gold List.
The big issues seem to be less about quality than style: do you want your Sancerres slimline or riper, your Chenins dry and zingy or richer and off-dry?
From The Tasting Teams
‘Loire Sauvignon Blanc is one of those must-list wines, and these were very good overall – lovely elegant wines with good structure.’ Daniel Eriksen, Anglian Country Inns
‘Cab Franc is a difficult grape to do as a single grape variety, though when it’s well made it’s very good.’ Janusz Sasiadek, Mercato Metropolitano
‘For the Sauvignon Blancs, I was most keen on the £13-£14 price point, where they had more texture and ripeness.’ Valentin Radosav, Gymkhana Restaurant London
‘Year after year you see this dichotomy between those that want to be Old World Sancerre, and those that want to be New World.’ Claire Love, Loves Consultancy
‘I tend to prefer fuller, slightly off-dry, richer styles of Chenin. They are great for fun food pairings like fish and chips, or pho and Vietnamese food. Massively underrated.’ Tim Handley, Royal Automobile Club
‘The Loire makes summery wines for drinking in nice weather. It’s an important flight for sommeliers because it’s something you can sell easily.’ Luma Monteiro, Wineria
‘No matter what wine list you have you’re going to have Sancerre.’ Timothy Connor, Heddon Street Kitchen
‘The red flight was up and down. I was expecting a lot more from it.’ Angela Reddin, team leader