Loire Valley Wines for Fresh, Fruity and Friendly Moments

The Loire Valley is one of France’s most diverse wine regions and produces exemplary wines in every style. Popularity of Loire Valley wines with sommeliers and wine writers has been growing steadily for the last ten years because of their variety.

Loire Valley wines share important characteristics that make them perfect for contemporary taste:

• Moderate alcohol, refreshing acidity and minerality make them ideal food wines
• Pure expression of varietal and terroir unmasked by oak
• Excellent value

Explore the Valley to discover wines by region and varietal or select a tag to experience Loire Valley wines by style.

Discover the Loire Valley Wines in 120 seconds:

Loire Valley Wines, perfect for all pairings:

Chicken and Pasta Salad

The Recipe:

Hard-boil the eggs in salted water with a dash of vinegar for around 6 minutes. Once cooked, run cold water over the eggs to cool them.

Pan-fry the chicken fillets for around 10 minutes. When cooked through, leave them to cool then divide into bite-size pieces and place on a serving dish.

Cook the pasta for 10 minutes. Drain. Peel and quarter the eggs, wash the vegetables and dice or cut into strips, drain the sweetcorn and finely chop the shallot. Add to the chicken pieces in the dish.

Make the vinaigrette: mix together the mustard, oil, vinegar, salt and pepper. Pour over the prepared salad and toss together. Serve.

Pair with:

Anjour Cotaux de la Loire, Cabernet d’Anjou, Coteaux d’Ancenis, Rosé de Loire or Saumur Champigny

Tarte Tatin

The Recipe:

Pre-heat oven to 180-200°C.

Place the butter and caster sugar into a heavy-bottomed cake tin and place the tin on the hob. Heat until the caramel reaches the desired colour (light or dark). Remove from the heat.

Peel, core and halve the apples. Arrange the apple halves on the cooled caramel and sprinkle with cinnamon (if using). To speed up the cooking time of the apples, cover them with kitchen foil and cook over a high heat for 5-10 minutes.

Dust the work surface with flour and roll the shortcrust pastry into a circle around 3 or 4 mm thick. It should be slightly larger in diameter than your cake tin.

Cover the apples with pastry, tucking the edges inside the tin. Bake in a hot oven until the pastry is cooked through, approximately 25-30 minutes.

Remove from the oven. Cover the cake tin with a larger tin; invert and release the tart from its tin while still warm.

Pair with:

Anjou Fines Bulles, Bonnezeaux, Coteaux d’Ancenis, Coteaux de Saumur and Coteaux du Layon.