Loire Valley – Castles, Sauvignon & Savoir-vivre

The Loire Valley is one of France’s most beautiful and diverse wine regions—characterized by rolling hills, magnificent castles, lush gardens, and a centuries-old wine culture. Along the Loire, France’s longest river, lie not only fairytale châteaux, but also some of the country’s most exciting appellations. Here, mineral white wines, elegant red wines, and characterful rosés meet regional cuisine that thrives on freshness and down-to-earthness.

Wine culture in the Loire Valley

The winemaking tradition in the Loire dates back to ancient times, but its true heyday began in the Middle Ages, when the region became a favorite retreat for the French aristocracy. Today, the Loire Valley is considered the “Garden of France” and one of the most diverse AOP regions in Europe—with over 50 controlled designations of origin.

The wine region is divided into four main areas, which differ greatly in climate, soils and grape varieties:

• Pays Nantais (near Nantes) – known for Muscadet and seafood pairings.

• Anjou-Saumur – famous for Chenin Blanc, Crémant de Loire and sweet to noble sweet wines.

• Touraine – home of Vouvray, Chinon, Bourgueil and many fresh white and red wines.

• Centre-Loire – with the famous appellations Sancerre and Pouilly-Fumé, which are considered the world reference for Sauvignon Blanc.

Grape varieties & stylistics

The Loire is an Eldorado for varietal character – each grape variety shows its distinctive face here:

• Sauvignon Blanc – Fresh, grassy, ​​mineral. Star in Sancerre & Pouilly-Fume.

• Chenin Blanc – Versatile: from dry, sparkling to sweet (Vouvray, Saumur, Anjou).

• Melon de Bourgogne – Light white wine for seafood (Muscadet).

• Cabernet Franc – Elegant, herbal, fruity (Chinon, Bourgueil, Saumur).

• Gamay, Pinot Noir, Grolleau – For light, playful red and rosé wines.

The cuisine of the Loire: fresh, rural, seasonal

Culinary-wise, the Loire Valley is closely linked to its river: fish, goat cheese, herbs, and fresh vegetables dominate the regional cuisine. It is light, aromatic, and emphasizes the natural flavors of the ingredients—ideal for versatile wine pairing.

Typical dishes from the Loire Valley:

• Sandre au beurre blanc – zander fillet in a classic white wine and butter sauce.

• Rillettes de Tours – Cooked, spreadable pork, served with baguette.

• Tarte aux chèvre & tomates – Warm goat cheese tart with ripe tomatoes and herbs.

• Salade de lentilles vertes du Berry – Lentil salad with goat cheese and herb vinaigrette.

• Tarte Tatin – upside-down apple pie – classic French with caramel.

Wine & Food: Loire on the plate & in the glass

The freshness and finesse of Loire wines make them ideal food pairings. A Sancerre or Pouilly-Fumé shines with fish, while a Chinon or Bourgueil pairs perfectly with rillettes or poultry. Chenin Blanc demonstrates its class with goat cheese or fruity tarts, and a well-chilled Crémant de Loire is an excellent accompaniment to appetizers, aperitifs, and festive occasions.

Top 10 recipes with wine recommendations from the Loire – Enjoyment & Food pairing from the Loire Valley

Rillons de Tours (Rillauds d’Anjou)

French culinary culture – wine and food that connect Wine with food plays a central [...]

20
Aug

Filet Mignon de Porc (pork tenderloin with herbs)

French finesse – wine and food at the highest level Wine with dinner opens up [...]

20
Aug

Ratatouille Loire-style

Summer vegetable highlight – wine and food in Mediterranean harmony Wine with food is the [...]

20
Aug

Andouillette

Traditional French enjoyment – wine and food with character and depth Wine with food focuses [...]

19
Aug

Chèvre Frais

Wine and food in perfect harmony – tender goat’s cheese as a moment of enjoyment [...]

19
Aug

Quiche Lorraine

French bistro classic reinterpreted – wine and food celebrated Wine with food is the heart [...]

19
Aug

Beuchelle à la tourangelle

French classics rediscovered – wine and food as a harmonious experience Wine with food means [...]

18
Aug

Tarte Tatin

French dessert art – wine and food at the highest level Wine with food inspires [...]

18
Aug

Rillettes de Tours

French country cuisine meets aromatic accompaniments – wine and food with style Wine with food [...]

18
Aug

Latest food recommendations for wines from the Loire

Roasted veal liver with apple rings & mashed potatoes

Classic delicacies reinterpreted: Liver, apple & wine Wine with food opens up a whole new [...]

23
Nov

Pumpkin and lentil curry with coconut milk

Hearty pumpkin and lentil curry with an exotic flavor Wine and food find a harmonious [...]

19
Nov

Rabbit ragout with olives & herbs de Provence

Mediterranean lightness meets aromatic depth Here, wine and food form a harmonious symbiosis of southern [...]

16
Nov

Beetroot carpaccio with goat’s cheese & walnuts

An enjoyable start for wine and food Wine with food means special moments of pleasure [...]

11
Nov

Veal stew with herbs & parsnips

Delicately braised – finely seasoned – wintery delight Wine with food shows how harmoniously wine [...]

03
Nov

Parsnip rösti with herb quark & apple chutney

Crispy, fresh and wonderfully aromatic Wine with food means here: Freshness meets down-to-earthness. These parsnip [...]

02
Nov

Franconian asparagus with butter or ham

Seasonal indulgence: asparagus and wine Wine with food and regional asparagus are a culinary duo [...]

31
Oct

Blaue Zipfel (sausages in vinegar broth)

Franconian classic with spice and character Wine and food from Franconia are among the most [...]

29
Oct

Franconian onion tart

Franconian fall cuisine in its most fragrant form Wine with food also means showcasing regional [...]

29
Oct

Franconian Schäufele

Tender pork, crispy crust & Franconia in a glass Wine with food is a must [...]

29
Oct

Celery steak with hazelnut pesto & baked potatoes

Autumnal aromatic, nutty and elegant An ideal dish for those who love wine with food [...]

28
Oct

Risotto with chestnuts, leek & taleggio

Creamy autumn dish with tangy cheese and nutty flavors A creamy risotto with chestnuts, leeks [...]

27
Oct

Red lentil stew with pumpkin & chorizo

Strong, spicy and warming – an autumn dish with a Mediterranean character Wine with food [...]

27
Oct

Cream of parsnip soup with apple potato chips & walnut oil

Autumnal, nutty and elegant – a soup with character Wine with food means showcasing seasonal [...]

21
Oct

Stuffed quinces with minced lamb & oriental spices

An aromatic bridge between the Orient and autumn cuisine Wine with food shows how the [...]

21
Oct

Porcini polenta with parmesan & herb oil

Creamy polenta, earthy mushrooms and fine herbs – an autumn dish full of depth Wine [...]

20
Oct

Caramelized beet tart with goat’s cheese & thyme

Autumnal, aromatic, balanced – a delight between sweetness and spice Wine with food means transforming [...]

17
Oct

Autumn salad with pear, walnut & gorgonzola

Crisp freshness, autumnal aromas and creamy harmony Wine with food shows how easily seasonal ingredients [...]

17
Oct

Roast leg of goose with quince and red cabbage & potato dumplings

Autumnal festive cuisine with character and harmony Wine with food means enjoyment with all the [...]

17
Oct

Roasted goose liver with apple-pear chutney & brioche

Sweetness, spice and melting – the perfect interplay of wine and food Wine with food [...]

13
Oct

Chestnut tagliatelle with truffle cream & roasted wild mushrooms

Autumn pasta meets sophisticated Burgundy charm Wine with food is more than just enjoyment – [...]

05
Oct

Wild duck breast with apple and red cabbage & hazelnut brittle

Autumnal elegance meets sophisticated aromas Wine with food means turning a dish into an experience [...]

04
Oct

Baked camembert with wild berries, nuts & mushroom salad

Elegant autumn cuisine with creamy cheese and fruity, hearty flavors Wine with food means finding [...]

03
Oct

Porcini mushroom pappardelle with thyme & truffle oil

An autumnal treat with a Mediterranean accent Wine with food means discovering the perfect harmony [...]

02
Oct