- Reply by Cathy Shore, Feb 19, 2010.
This is a great forum. Welcome - are you into Loire valley wines?
- Reply by jtorrisi, Feb 19, 2010.
I can honestly say that I have never tried Loire valley wines. I am however always looking for recommendations, let me know your favorites. FYI...I enjoy full body reds
- Reply by Gregory Dal Piaz, Feb 19, 2010.
Welcome to Snooth. What are you looking to find today?
- Reply by zufrieden, Feb 19, 2010.
Just a short remark: you may find full bodied reds in short supply in the Loire Valley, but there are great medium reds made principally from the Cabernet Franc which are poured in Auberges throughout the region and Paris. And it just so happens that you have an expert living in the region to help you (Cathy Shore). I'll bet she can give us the inside track on the wonderful selection of Chenin Blanc, Sauvignon Blanc, Gamay and Cabernet Franc based wines and the properties from whence they come.
- Reply by amour, Feb 20, 2010.
BIG WELCOME, jtorrisi !
Read our threads on Snooth
and also check prices!
Snooth is absolutely helpful and utterly amazing!
I would like to introduce you to the very unique
wines of LEBANON.
Follow some on SNOOTH.
Secondly, GOLDEN KAAN wines from SOUTH AFRICA.
And of course, the delicacy of BURGUNDY/FRANCE.
Will be back.
- Reply by Cathy Shore, Feb 20, 2010.
zufrieden makes a good point. Many reds from the Loire valley are medium bodied. In the east we find Pinot Noir, Gamay, Pineau d'Aunis and Cot amongst others - these grape varieties inevitably produce lighter style wines. Think Beaujolais or very light style Burgundy.
Cabernet Franc dominates further west and can produce some quite chunky wines in Chinon such as those of Charles Joguet (delicious but quite expensive) but Chinon can also produce quite light wines if the grapes are grown on the sandy, gravelly alluvial areas.
In the Anjou Villages Brissac appellation, a number of villages have been nominated for making vins de gardes (wines for keeping) and they can be a blend of Cabernet Franc and Cabernet Sauvignon. We regularly show a wine from Jacques Beaujeau called La Chevalerie which is 100% Cab Sauv and it's a great food wine. Loads of primary sweet fruit on the nose and lots of chunky tannin on the palate. Drinkable now with the right dish but will be better in a few years time. Christophe Daviau in Brissac is also making very chunky reds that have had extended maceration on skins. The young wines are massive but we've bought some to put down for a while.