The Loire Valley

With more than 1000 km long, the Loire is the longest river in France, from the Massif Central to the Atlantic Ocean. The river is operated as a commercial road since prehistoric periods, moving people and goods from the north of Massif Central to the Atlantic Ocean.

The conditions in the Loire valley are one of the most pleasant you can find in France, warm winter, a few intense temperatures, and the absence of a dry season. This is the ideal atmosphere to grow, fruits, crops, and vegetables. These ideal conditions are associated with several micro-climates along the valley and a diversity of soils.

The addition of a commercial road, and ideal climates, make the region an ideal land for wine production. Thus, wine production certainly started during the 1st century with the Roman. The expansion of the vineyard continued in the 4th century. And by the 11th century, wines from the Loire valley gain a reputation as high-quality wines in Europe. Wines from Sancerre, Saumur, or Anger were more prized than wines from Bordeaux and exported across Europe.

After the middle age, wine production was made by families, grouped around villages, using the same wine-making process and the same grape varieties. These villages share the same geological characteristics and usually, grow grapes on hillsides exposed to the sun. These are the ancestors of modern appellations. We already know that Sancerre was exported in the 11th century, as well as Saumur, Anjou, and Orléans.

Modern appelation was created in France during the 1930; The first appellations for Loire valley (AOC for Appellation d’origine controlée) were born in 1936, for Sancerre, Vouvray, Muscadet. There are now about 60 appellations for the Loire valley, more if we include wine from the Massif Central. The last appellations date from 2006 for Orléans and Orléans Cléry.

We can group this appellation by the region in the valley.

Ajou and Saumur, with appelation like Ajou, Coteaux du Layon, Saumur, or Chaumes Nantes region, with the Muscadet family (Muscadet Sèvre et Maine, Muscadet Coteaux de Loire, Muscadet, Muscadet Côtes de grand lieu), Gros plant Nantais, Fiefs Vendéens and Coteaux d’Ancenis Tourraine with appelation llike, Touraine, Cheverny, Bourgueil, Chinon, Montlouis, Vouvray, Orléans, … Centre with appellations like Menetou Salon, Puilly Fumé and Pouilly Fuissé, Quincy, Sancerre, Reuilly And one for the all valley, Crémant de Loire and Rosé de Loires

There are several soil characteristics in each appellation, limestone, sand, shale, silica, clay, … and several micro-climates, which give each appellation a unique taste.

There are several grapes varieties used in the Loire valley. You can expect to find Chardonnay, Pinot Noir or Gamay, Sauvignon blanc, or Cabernet-Sauvignon, but some of them are emblematic of the region, and few of them are only growing in the area or almost.

Chenin Blanc (or Pineau de Loire) is known in the region since the 11th century. Chenin can be used Dry white wine, It is one of the main grape for Touraine and Anjou (Vouvray, Saumur, Montlouis sur Loire, Anjou. It can be used to create sweet wine (Coteaux du Layon, Vouvray) or sparkling wine (Crémant de Loire, Crémant de Limoux, Vouvray) Dry wine made with Chenin can age well and can be kept up to 15 years. The (forced) emigration of protestants from the region in the 17th century, made the Chenin available in South Africa (in the Franschhoek area).

Cabernet Franc is said to originate from Spain, and pilgrims from Santiago de Compostela introduce it to the South of France. It is one of the major Red grapes in the Loire region, it gives light to robust red wine with a distinctive aroma of raspberries or violets. Like the Chenin Blanc, Cabernet Franc is a chameleon capable of producing light fruity reds as well as powerful wines. It is the main grape in Chinon, Bourgeuil, or Saumur.

Melon or Melon de Bourgogne comes from the Bourgogne region. It appears in the Loire Valley during the 17th century mostly on the Atlantic side. The Melon de Bourgogne is mostly used for Muscadet, it supports the use of “Elevage sur Lie”, where dead yeast is kept to enhance the wine. It produces young wine most of the time, but some Muscadet can be kept up to 10 years old.

Folle Blanche is well known in the Charentes department where it is used as the main variety for the production of Cognac. Introduced in the Nantes area in the 17th century, it is today used only to produce the Gros Plant Nantais appellation. It produces a taste of white flowers and lemon. The name Folle Blanche, means acidic (Follle) and very pale (Blanche)

Romorantin, known in the small part of the Loire Valley since the 16th century, may come from Bourgogne. It grows only on less than 80 hectares in the northwest of the valley for the Cour Cheverny appellation. The wine produced with romorantin has low to moderate acidity with honey and with a floral aroma.

With 60 appellations and climates, and even more different soils, The Loire Valley can produce several wines, with different tastes. There are a lot of Natural producers in the region and you will find your favorite wines here. I can list here some of my favorite: Jacky Blot, domaine la taille au Loup, in Montlouis sur Loire, 100% chenin. The domain produce mono parcel cuvée that offer all the expression of this grape Les Sablonettes, in Ajou-Saumur. They produce Red wines with Cabernet-Franc, Gamay and Grolleau and white wine and Sweet wine (Coteaux du Layons) using Chenin.

Mosse, using Cabernet-Sauvigon and Cabernet-Franc for the Red and Chenin and Chardonnay for the white.