Wine and food experiences in Loire Valley

At the table

What Loire Valley eats and drinks

The food and wine pairings our editors chose for Loire Valley, the dishes you are most likely to meet on a tasting or at lunch.

• Sancerre with Crottin de ChavignolThe textbook Loire pairing: Sancerre's silex-driven Sauvignon Blanc and Chavignol's chalky-lactic goat cheese come from the same Kimmeridgian-marl ...Read the pairing →
• Muscadet Sevre et Maine with Atlantic oystersMuscadet was built for the Atlantic coast. Melon de Bourgogne raised sur lie on Pays Nantais granite and gneiss brings saline cut and oyster-shell ...Read the pairing →
• Chinon with rillettes de ToursTouraine on a plate and Touraine in a glass: rillettes de Tours' slow-cooked, golden-pork fat asks for Chinon's bright red-currant fruit and graphi...Read the pairing →
• Vouvray Sec with sandre au beurre blancLoire river fish meets Loire Chenin: sandre's flaky, sweet white flesh sits inside Vouvray Sec's quince-and-honey aromatics, and the wine's high ac...Read the pairing →
• Vouvray Moelleux with foie grasThe classical French pairing rebuilt on Chenin Blanc rather than Sauternes: Vouvray Moelleux's botrytis honey and preserved-citrus weight match the...Read the pairing →
• Coteaux du Layon with RoquefortLayon's noble-rot Chenin Blanc carries Roquefort's salty, pungent blue veins better than most fortified options: the wine's apricot, honey and pres...Read the pairing →

Cheeses made in Loire Valley

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