Wines of Loire Valley

Dry · Medium-bodied · Low tannin · High acidity · Refreshing

Biodynamic blend across Vacheron's 48 hectares on Oxfordian limestone and silex. Pure Sauvignon Blanc with crystalline citrus, saline drive and a chalky finish.

Pairs with: Crottin de Chavignol, Plateau de fruits de mer, Asparagus with hollandaise

Dry · Medium-bodied · Medium tannin · High acidity · Elegant

Pinot Noir from 50-year-old vines on pure silex. Burgundian in feel: macerated cherry and chestnut mushroom over cool, silken tannin and a smoky finish.

Pairs with: Duck breast with cherry jus, Roast partridge, Veal blanquette

Dry · Medium-bodied · Low tannin · High acidity · Elegant

Single-parcel silex Sauvignon from vines planted 1970. Crystalline citrus and grapefruit on a tense, intensely mineral frame; ages on the cellar floor for over a decade.

Pairs with: Sea bass crudo, Lobster with beurre blanc, Goat cheese tartlets

Dry · Medium-bodied · Low tannin · High acidity · Refreshing

Sauvignon Blanc from the famed Monts Damnés slope in Chavignol on Kimmeridgian marl. Tense citrus and white peach lifted by a smoky, chalky finish.

Pairs with: Crottin de Chavignol, Sushi and sashimi, Oysters on the half shell

Dry · Full-bodied · Low tannin · High acidity · Elegant

Bourgeois' barrel-aged Sauvignon cuvée named for the founder. Ripe yellow fruits, honeysuckle and toasted hazelnut over a creamy, lees-driven palate that still retains Sancerre's acidity.

Pairs with: Roast chicken with tarragon, Pike-perch with beurre blanc, Lobster thermidor

Dry · Medium-bodied · Low tannin · High acidity · Refreshing

Bourgeois' Pouilly-Fumé from travertine soils across the river from Sancerre. Smoky flint signature on a citrus-driven, saline Sauvignon.

Pairs with: Smoked salmon blinis, Oysters with mignonette, Chèvre and fig salad

Dry · Medium-bodied · Medium tannin · High acidity · Elegant

Sancerre Rouge from limestone-clay parcels across the Bourgeois estate. Vibrant red cherry and rose petal over silken tannin and savoury herb.

Pairs with: Duck breast with cherry sauce, Roast guinea fowl, Charcuterie board

Dry · Full-bodied · Low tannin · High acidity · Contemplative

Cult Sancerre from the steep Monts Damnés slope in Chavignol. Smoky, strict and chiseled, with deep minerality from Kimmeridgian marl over white Portlandian limestone.

Pairs with: Crottin de Chavignol, Plateau royal de fruits de mer, Turbot with hollandaise

Dry · Full-bodied · Low tannin · High acidity · Contemplative

Cotat's southern Chavignol parcel: laser-like Kimmeridgian minerality, vibrant salinity and yellow fruits that evolve toward honey and rock with bottle age.

Pairs with: Lobster bisque, Roast guinea fowl, Sancerre cheese plate

Dry · Full-bodied · Low tannin · High acidity · Contemplative

The most overtly mineral of Cotat's three single-vineyard bottlings, from a steep 0.7 hectare Chavignol parcel of fossilised pebbles. Rewards 15 years for creamy, saline depth.

Pairs with: Coquilles Saint-Jacques, Aged hard goat cheese, Bouillabaisse

Dry · Full-bodied · Low tannin · High acidity · Contemplative

Pascal Cotat's Monts Damnés sits across the family line from his cousin François. From 45-year-old vines on pure limestone, the wine is hand-harvested and barrel-fermented for ageability.

Pairs with: Crottin de Chavignol, Oysters with shallot vinegar, Roast halibut with capers

Dry · Full-bodied · Low tannin · High acidity · Contemplative

Pascal Cotat's south-facing Grande Côte sits on almost pure chalk, the same vein that runs through Chablis. Energy, precision and verve.

Pairs with: Plateau de fruits de mer, Sole bonne femme, Gougères

Dry · Full-bodied · Low tannin · High acidity · Contemplative

Cooler-facing Chavignol parcel where Sauvignon picks up white-fruit chill and stony persistence. The most lifted of Pascal Cotat's single-vineyard whites.

Pairs with: Steamed lobster with drawn butter, Côte de turbot with hollandaise, Pithiviers de chevre

Dry · Medium-bodied · Low tannin · High acidity · Refreshing

Mellot's flagship Sancerre cuvée from a single 34-hectare vineyard south of the village. Biodynamic Saint-Doulchard marl Sauvignon with chalk minerality and lees texture.

Pairs with: Sole meunière, Asparagus risotto, Crottin de Chavignol

Dry · Full-bodied · Low tannin · High acidity · Elegant

Old-vine cuvée from a single hectare of La Moussière planted in the 1930s. Beautiful freshness, distinctive floral notes and chalky minerality from biodynamic farming.

Pairs with: Lobster with beurre blanc, Roast turbot, Truffled scrambled eggs

Dry · Medium-bodied · Medium tannin · High acidity · Elegant

Top-of-La-Moussière Pinot Noir from Buzançais limestone. Mellot's most Burgundian-styled red, with the structure to rival Génération XIX in cellaring capacity.

Pairs with: Roast duck breast, Pheasant with braised cabbage, Steak frites

Dry · Medium-bodied · Low tannin · High acidity · Elegant

Pinard's terroir blend across 40-year-old Caillottes vines in Bué. Lees creaminess and chalky minerality from a third-each tank, old barrique and demi-muid raising.

Pairs with: Sole grenobloise, Goat cheese gnocchi, Roast chicken with lemon

Dry · Full-bodied · Low tannin · High acidity · Elegant

Pinard's barrel-fermented old-vine selection. Ripe peach and honeysuckle over a creamy, vanilla-toned palate that still retains Sancerre's chalky drive.

Pairs with: Sole bonne femme, Veal Vienna schnitzel, Truffled risotto

Dry · Medium-bodied · Medium tannin · High acidity · Elegant

Pinard's flagship Sancerre Rouge from limestone-clay terroir in Bué. A brooding nose of pure red cherry fruit with chalky tannins and integrated oak.

Pairs with: Duck confit, Coq au vin, Pâté en croûte

Dry · Medium-bodied · Low tannin · High acidity · Refreshing

Pascal Jolivet's flagship Sancerre Les Caillottes is sourced from chalky limestone (Caillottes) parcels. Cool, citrus-driven and chalky in classic Sancerre style.

Pairs with: Oysters with lemon, Cabécou de Rocamadour, Sushi

Dry · Medium-bodied · Low tannin · High acidity · Refreshing

Jolivet's Pouilly-Fumé from flint and Kimmeridgian marl across the river from Sancerre. Smoky pierre à fusil signature on a citrus-driven, saline Sauvignon.

Pairs with: Smoked salmon, Oysters with shallot mignonette, Chèvre and pear salad

Dry · Medium-bodied · Low tannin · High acidity · Elegant

Single-vineyard Sancerre from the historic Le Chêne Marchand lieu-dit in Bué. Crystalline citrus and stony mineral on chalky Caillottes terroir.

Pairs with: Sole meunière, Lobster bisque, Aged Selles-sur-Cher

Dry · Medium-bodied · Low tannin · High acidity · Elegant

Unfiltered, wild-yeast cuvée from 2 hectares of old-vine organic Sauvignon on pure limestone in Champtin and Bué. Pure expression of Caillottes terroir.

Pairs with: Coquilles Saint-Jacques, Steamed mussels, Goat cheese soufflé

Dry · Medium-bodied · Low tannin · High acidity · Refreshing

Sourced from terres blanches plots in Sury-en-Vaux, Boucauds shows the marl-and-clay-over-Kimmeridgian face of the appellation. Stéphane Riffault's signature cuvée.

Pairs with: Sole grenobloise, Crottin de Chavignol, Asparagus with hollandaise

Dry · Medium-bodied · Low tannin · High acidity · Elegant

Single-vineyard Sancerre from calcaire lité (layered limestone) parcels. Riffault describes the cuvée as 'fruit in its finest finesse', balanced by demi-muid lees ageing.

Pairs with: Roast pike-perch with beurre blanc, Lobster ravioli, Gougères

Dry · Medium-bodied · Low tannin · High acidity · Savoury

Old-vine Sauvignon Blanc from flint-rich soils. The flint signature gives a smoky lift uncommon in Sancerre, balanced by Riffault's lees-driven texture.

Pairs with: Smoked salmon blinis, Pithiviers de chevre, Sushi and sashimi

Dry · Full-bodied · Low tannin · High acidity · Contemplative

Pouilly-Fumé from Saint-Andelain flint terroir. Didier Dagueneau's flagship cuvée since 1990; pure pierre à fusil signature on a powerful, age-worthy frame.

Pairs with: Lobster with brown butter, Smoked sturgeon and caviar, Truffled scrambled eggs

Dry · Full-bodied · Low tannin · High acidity · Elegant

Pur Sang, established 1988, sits at the heart of Dagueneau's range. Citrus, saline mineral and flint smoke from a Kimmeridgian-clay terroir.

Pairs with: Sole meunière, Roast turbot, Coquilles Saint-Jacques

Dry · Full-bodied · Low tannin · High acidity · Elegant

Buisson Renard (formerly Buisson Ménard) is the broader, more exotic side of Dagueneau. Yellow plum and exotic spice over a full, ripe-fruited Sauvignon frame.

Pairs with: Lobster thermidor, Thai green curry with prawns, Truffled risotto

Dry · Medium-bodied · Low tannin · High acidity · Refreshing

Single-vineyard Sauvignon Blanc from Kimmeridgian limestone in Morogues. Chalky depth more often associated with Sancerre proper, at Menetou-Salon prices.

Pairs with: Crottin de Chavignol, Sole grenobloise, Oysters

Dry · Medium-bodied · Low tannin · High acidity · Refreshing

Pelle's flagship village Menetou-Salon from Kimmeridgian limestone. Crisp, citrus-driven Sauvignon with chalky lift and excellent value.

Pairs with: Pissaladière, Crottin de Chavignol, Steamed mussels

Dry · Medium-bodied · Medium tannin · High acidity · Elegant

Pelle's flagship Menetou-Salon Rouge from Kimmeridgian limestone. Pure red cherry and rose petal over silky Pinot Noir with the cool freshness of the central Loire.

Pairs with: Roast duck breast, Pheasant with mushroom jus, Crottin de Chavignol

Dry · Medium-bodied · Low tannin · High acidity · Refreshing

Joseph Mellot's flagship Sancerre Blanc from Caillottes and terres blanches parcels. Cool, citrus-driven Sauvignon with chalky lift.

Pairs with: Sushi, Oysters with lemon, Goat cheese salad

Dry · Medium-bodied · Medium tannin · High acidity · Elegant

Joseph Mellot's flagship Sancerre Rouge from limestone-clay parcels. Pure red fruit on silky Pinot Noir with the cool freshness of the central Loire.

Pairs with: Roast guinea fowl, Duck breast with cherry sauce, Mushroom risotto

Dry · Medium-bodied · Low tannin · High acidity · Refreshing

Joseph Mellot's flagship Pouilly-Fumé from flint and travertine soils. Smoky pierre à fusil signature on a citrus-driven, saline Sauvignon.

Pairs with: Smoked salmon, Oysters with shallot mignonette, Chèvre and fig salad

Dry · Medium-bodied · Low tannin · High acidity · Elegant

Le Mont's flint-rich hillsides produce a tight, mineral Chenin Blanc. Electric salinity and tense citrus on a multi-decade-cellar frame (drinking window 5 to 30 from vintage).

Pairs with: Oysters on the half shell, Pike-perch with beurre blanc, Chèvre de Touraine (Sainte-Maure)

Dry · Medium-bodied · Low tannin · High acidity · Elegant

Le Haut-Lieu is the original 9-hectare Huet vineyard on deep clay over limestone. Approachable young yet capable of long ageing.

Pairs with: Roast chicken with tarragon, Pike-perch (sandre) with beurre blanc, Crottin de Chavignol

Dry · Medium-bodied · Low tannin · High acidity · Elegant

Walled-vineyard Chenin on shallow limestone-clay. Combines mineral cut with generous texture, the most powerful of Huet's three Sec wines.

Pairs with: Lobster with beurre blanc, Roast guinea fowl, Aged Comté

Dry · Light-bodied · Low tannin · High acidity · Refreshing

Méthode ancestrale Chenin Blanc from all three Huet crus. A gently sparkling, soft-fizz Vouvray with chalky drive and notable cellaring capacity.

Pairs with: Oysters on the half shell, Crottin de Chavignol, Fish and chips

Sweet · Full-bodied · Low tannin · High acidity · Contemplative

Botrytis-affected Chenin Blanc from Clos du Bourg in late-harvest conditions. Honey, apricot and preserved citrus over the cuvée's signature chalky acidity.

Pairs with: Foie gras au torchon, Tarte Tatin, Roquefort

Dry · Medium-bodied · Low tannin · High acidity · Refreshing

Carême's flagship Vouvray Sec from organic Chenin Blanc on clay-limestone. Bright, lively acidity and chalky mineral lift.

Pairs with: Crottin de Chavignol, Pike-perch with beurre blanc, Sushi

Dry · Medium-bodied · Low tannin · High acidity · Elegant

Old-vine Chenin from a single clay-limestone parcel. Fresh and bright with lively persistent acidity; barrel and foudre raise give the wine textural complexity.

Pairs with: Sole bonne femme, Roast chicken with tarragon, Aged Comté

Dry · Light-bodied · Low tannin · High acidity · Refreshing

Brut Nature sparkling Vouvray from organic Chenin Blanc on clay-limestone and clay with silex. Expressive nose with subtle roasted-almond aromas and great freshness.

Pairs with: Oysters with shallot mignonette, Salmon tartare, Crottin de Chavignol

Dry · Medium-bodied · Low tannin · High acidity · Elegant

Third-generation Foreau's flagship dry Vouvray from south-facing parcels on tuffeau limestone. Crystalline citrus and chalk minerality with remarkable cellaring.

Pairs with: Lobster with beurre blanc, Pike-perch with beurre blanc, Aged Crottin de Chavignol

Sweet · Full-bodied · Low tannin · High acidity · Contemplative

Botrytis-affected late-harvest Chenin Blanc from Foreau's tuffeau-limestone parcels in Vouvray. Bottled only a few times per decade, with documented multi-decade cellaring potential.

Pairs with: Foie gras au torchon, Roquefort, Apricot tart

Dessert · Full-bodied · Low tannin · High acidity · Contemplative

Foreau's most rarefied Moelleux. Produced only five times in the domaine's century-long history (1947, 1990, 2011, 2015, 2020).

Pairs with: Foie gras with quince, Tarte fine aux abricots, Aged Roquefort

Dry · Medium-bodied · Low tannin · High acidity · Refreshing

Chidaine's flagship Montlouis blend across multiple plots. Dry and mineral with good clarity of fruit and a long, chalky finish.

Pairs with: Sole grenobloise, Goat cheese tart, Pike-perch with beurre blanc

Dry · Medium-bodied · Low tannin · High acidity · Elegant

Single-parcel Montlouis with a more mineral-driven, steely profile than Chidaine's blended cuvées. The clos's clay-and-flint terroir gives strict cut.

Pairs with: Oysters on the half shell, Sushi, Sainte-Maure de Touraine

Dry · Medium-bodied · Low tannin · High acidity · Elegant

Single-vineyard Vouvray Sec from Huet's Le Haut-Lieu tuffeau-limestone parcel (Demeter-certified biodynamic since 1990). Luminous, lively Chenin Blanc with multi-decade cellaring potential.

Pairs with: Lobster with beurre blanc, Roast capon with mushrooms, Truffled brie de Meaux

Dry · Full-bodied · Low tannin · High acidity · Contemplative

Nicolas Joly's 7-hectare biodynamic monopole AOC on schist over the Loire. quince, honey and waxy texture over an electric mineral spine.

Pairs with: Roast chicken with truffle, Lobster Newburg, Aged Comté with walnut

Dry · Full-bodied · Low tannin · High acidity · Elegant

Joly's Roche aux Moines bottling on schist. Citrus, quince and honey over a chalky, saline frame; smaller-scale than Coulée de Serrant but with the same biodynamic intensity.

Pairs with: Sole bonne femme, Roast capon, Aged Crottin de Chavignol

Dry · Medium-bodied · Low tannin · High acidity · Elegant

Joly's entry-level Savennières from biodynamic schist parcels. Citrus and chamomile lift over chalky mineral with the estate's signature waxy depth.

Pairs with: Pike-perch with beurre blanc, Goat cheese tart, Roast chicken with mushrooms

Dry · Medium-bodied · Low tannin · High acidity · Elegant

Single-vineyard Savennières from a butterfly-shaped parcel of schist with volcanic-rock pockets. Taut and chalky young; softens into honey and waxy texture with a decade.

Pairs with: Sole meunière, Lobster ravioli, Roast chicken with thyme

Sweet · Full-bodied · Low tannin · High acidity · Contemplative

Botrytis-affected Chenin Blanc from Quarts de Chaume Grand Cru AOC. Honey, apricot and preserved citrus on a multi-decade-cellar frame, the Baumard's flagship dessert wine.

Pairs with: Foie gras au torchon, Tarte Tatin, Roquefort

Sweet · Full-bodied · Low tannin · High acidity · Elegant

Single-vineyard Coteaux du Layon from Baumard's Clos Sainte Catherine. Late-harvest Chenin with honey, peach and chalky lift, the Baumard's most approachable sweet wine.

Pairs with: Foie gras with peach chutney, Apricot tart, Bleu d'Auvergne

Dry · Medium-bodied · Low tannin · High acidity · Elegant

Single-parcel Savennières from a historic site near the Château de Chamboureau. Citrus and stone fruit over chalky mineral, biodynamic since 2009.

Pairs with: Pike-perch with beurre blanc, Sole bonne femme, Roast chicken with mushrooms

Dry · Medium-bodied · Low tannin · High acidity · Elegant

Single-vineyard Savennières from Le Clos du Parc, a walled plot on schist. Riper face of FL's Savennières range, with stone-fruit depth and chalky lift.

Pairs with: Roast turbot with hollandaise, Veal blanquette, Lobster ravioli with sage butter

Dry · Medium-bodied · Low tannin · High acidity · Elegant

Single-vineyard Anjou Blanc from a fractured basalt parcel atop the hillside. Microclimate warmth gives the wine ripe stone fruit; basalt bedrock keeps chalk minerality.

Pairs with: Pike-perch with beurre blanc, Roast capon with truffles, Lobster thermidor

Sweet · Full-bodied · Low tannin · High acidity · Contemplative

Botrytis-affected Chenin Blanc from Pierre-Bise's Quarts de Chaume parcels. Honey, apricot and saffron over a multi-decade-cellar frame.

Pairs with: Foie gras au torchon, Tarte aux pommes, Roquefort

Dry · Medium-bodied · Low tannin · High acidity · Elegant

Single-vineyard Savennières from Clos de Coulaine, integrated into Pierre-Bise in 1992. Bright citrus and white peach over a chalky frame, organic.

Pairs with: Pike-perch with beurre blanc, Roast chicken with mushrooms, Lobster ravioli

Dry · Medium-bodied · Low tannin · High acidity · Elegant

Single-vineyard Anjou Blanc from a tiny 0.8-hectare east-facing schist parcel above the Layon. Vines 50 to 70 years old produce highly mineral, age-worthy dry Chenin.

Pairs with: Pike-perch with beurre blanc, Sole bonne femme, Roast chicken with mushrooms

Sweet · Full-bodied · Low tannin · High acidity · Contemplative

Botrytis Chenin Blanc from schist parcels above the Layon. Honey, apricot and preserved citrus over Anjou Noir schist's mineral spine.

Pairs with: Foie gras au torchon, Tarte fine aux abricots, Roquefort

Sweet · Full-bodied · Low tannin · High acidity · Contemplative

Patrick Baudouin's botrytis Chenin Blanc from Quarts de Chaume schist. Intense honey and apricot over Anjou Noir schist's mineral spine; multi-decade-cellar.

Pairs with: Foie gras with apricot chutney, Roquefort with walnut, Saffron rice pudding

Dry · Medium-bodied · Low tannin · High acidity · Elegant

Single-vineyard Savennières from schist and eolian sand on the summit of the Epiré hill within the AOC. Slow indigenous-yeast ferments and 18 months of barrel-and-foudre raise.

Pairs with: Roast chicken with tarragon, Sole bonne femme, Goat cheese tartlets

Dry · Medium-bodied · Medium tannin · High acidity · Elegant

Single-vineyard Cabernet Franc from Anjou Noir schist. Bright red fruit, violets and graphite lift over fine tannin and herbal Loire freshness.

Pairs with: Roast duck breast, Charcuterie board, Lentil and sausage stew

Sweet · Full-bodied · Low tannin · High acidity · Contemplative

Ogereau's flagship Coteaux du Layon Saint-Lambert from Clos des Bonnes Blanches. Botrytis Chenin Blanc with honey, apricot and saffron over chalky depth.

Pairs with: Foie gras au torchon, Apricot tart, Roquefort

Dry · Medium-bodied · Low tannin · High acidity · Contemplative

Cult Anjou Chenin from a 0.7-hectare parcel of centenarian vines planted 1910 on chalky-clay plateau. A few thousand bottles a year of cellar-worthy dry Chenin Blanc, virtually impossible to find.

Pairs with: Sole bonne femme, Roast capon with truffles, Lobster ravioli

Dry · Medium-bodied · Low tannin · High acidity · Elegant

Cult Anjou Chenin from a 0.45-hectare parcel of 80-year-old vines on light limestone upstream of the Layon. The most lifted of Bernaudeau's three bottlings.

Pairs with: Coquilles Saint-Jacques, Sole grenobloise, Lobster with beurre blanc

Dry · Medium-bodied · Low tannin · High acidity · Elegant

Cult Anjou Chenin from 2 hectares of 30-year-old vines on schist and limestone. Delicate white fruit, clean mineral attack and pure gourmet fruit with saline chewiness.

Pairs with: Sole meunière, Roast turbot, Pithiviers de chevre

Dry · Medium-bodied · Low tannin · High acidity · Elegant

Pithon-Paillé's flagship dry Anjou Blanc from organically farmed schist parcels. Citrus and stone fruit over chalky depth.

Pairs with: Pike-perch with beurre blanc, Goat cheese tart, Sushi

Dry · Medium-bodied · Low tannin · High acidity · Easygoing

Easygoing Anjou Cabernet Franc from organic schist parcels. A concentrate of elegance and tension; accessible and easy-to-drink.

Pairs with: Roast chicken, Charcuterie board, Lentil and sausage stew

Dry · Medium-bodied · Low tannin · High acidity · Elegant

Amphora-fermented Chenin Blanc from organic schist parcels. Pure expression of terroir without oak influence; tense saline texture and chalky drive.

Pairs with: Sushi and sashimi, Oysters with mignonette, Sea bass crudo

Dry · Medium-bodied · Low tannin · High acidity · Refreshing

Single-soil Muscadet from granite parcel in Le Landreau. Markedly different from gneiss bottlings, with subtle mint and salty mineral aromas.

Pairs with: Oysters with mignonette, Steamed clams in white wine, Salt-baked sea bass

Dry · Medium-bodied · Low tannin · High acidity · Savoury

Single-soil Muscadet from orthogneiss parcels. Adds herbal aromas layered with more minerality and bitterness in the finish, distinct from the simpler Gneiss bottling.

Pairs with: Mussels marinière, Sole grenobloise, Oysters Rockefeller

Dry · Medium-bodied · Low tannin · High acidity · Refreshing

Most forward of l'Écu's terroir Muscadets, with citrus and almond aromas. Gneiss soils produce the estate's most approachable bottling.

Pairs with: Oysters on the half shell, Steamed mussels, Fish and chips

Dry · Medium-bodied · Low tannin · High acidity · Refreshing

Pioneering single-vineyard Muscadet from granite parcels. An early site-specific Muscadet bottling, established in the 1970s; ages beautifully on lees.

Pairs with: Oysters with mignonette, Plateau de fruits de mer, Steamed lobster with drawn butter

Dry · Medium-bodied · Low tannin · High acidity · Refreshing

Single-vineyard Muscadet from a 2.3-hectare monopole on schist and mica schist. Straight and taut with beautiful minerality and great length on the finish.

Pairs with: Steamed mussels, Sole bonne femme, Whole grilled bass with herbs

Dry · Medium-bodied · Low tannin · High acidity · Refreshing

Old-vine Muscadet from the historic Pierre de la Grange domain, the original Luneau family property. Saline texture and stony lift on a creamy lees-driven frame.

Pairs with: Oysters Rockefeller, Steamed lobster with drawn butter, Mussels marinière

Dry · Medium-bodied · Low tannin · High acidity · Elegant

Cru Communal Muscadet from 60-year-old vines on gravel, clay, sand and granite. Originally called Granite de Clisson; 24+ months on lees give the cuvée structural depth.

Pairs with: Lobster ravioli, Sole grenobloise, Plateau de fruits de mer

Dry · Medium-bodied · Low tannin · High acidity · Contemplative

Cru Communal Muscadet from gabbro, a decomposed blue-green igneous rock unique to Gorges. Smoky, structured and intensely mineral, age-worthy beyond a decade.

Pairs with: Lobster thermidor, Smoked salmon, Sole bonne femme

Dry · Light-bodied · Low tannin · High acidity · Refreshing

Pépière's entry-level Muscadet from Château-Thébaud-area parcels. Crisp, citrus-driven and saline, designed for early drinking and shellfish.

Pairs with: Oysters with shallot mignonette, Fish and chips, Steamed mussels

Dry · Medium-bodied · Low tannin · High acidity · Refreshing

Single-soil Muscadet from amphibolite, a metamorphic rock. The cuvée expresses the smoky, stony mineral signature of this distinct geology, biodynamic certified.

Pairs with: Oysters with mignonette, Sole meunière, Steamed mussels

Dry · Medium-bodied · Low tannin · High acidity · Elegant

Landron's flagship single-vineyard Muscadet from orthogneiss and quartz parcels. Iconic cuvée from the region with long lees ageing and biodynamic depth.

Pairs with: Lobster ravioli, Sole bonne femme, Plateau de fruits de mer

Dry · Medium-bodied · Low tannin · High acidity · Refreshing

Single-vineyard Muscadet from orthogneiss and quartz, alongside Le Fief du Breil in Landron's range. Stony finish and creamy lees depth on a chalky frame.

Pairs with: Steamed mussels, Sole grenobloise, Oysters with mignonette

Dry · Medium-bodied · Low tannin · High acidity · Contemplative

Cru Communal Muscadet from gabbro, the decomposed blue-green igneous rock unique to Gorges. 70-year-old vines and long lees ageing produce incredible texture and tension.

Pairs with: Plateau de fruits de mer, Lobster thermidor, Aged Comté (30+ months)

Dry · Medium-bodied · Low tannin · High acidity · Refreshing

Brégeon's village Muscadet Sur Lie shows the producer's signature long-lees ageing. Saline and structural with stony lift and great length.

Pairs with: Oysters on the half shell, Steamed mussels, Sole bonne femme

Dry · Medium-bodied · Firm tannin · High acidity · Savoury

The Baudry single-vineyard on gravel-over-clay terraces above the Vienne, picked from vines planted between 1969 and 1980. Mineral, dark-fruited Cabernet Franc with savoury depth and an iron-tinged finish.

Pairs with: Rack of lamb with herbs de Provence, Duck breast with cherry jus, Sainte-Maure de Touraine

Dry · Full-bodied · Firm tannin · High acidity · Contemplative

Limestone-grown Cabernet Franc from the highest, latest-ripening parcel at Cravant. Denser, more vertical and slower-developing than Les Grezeaux, with chalky minerality and high-toned cassis fruit.

Pairs with: Roast saddle of venison, Beef cheek braised in red wine, Aged Comte

Dry · Medium-bodied · Firm tannin · High acidity · Elegant

South-facing clay-limestone clos planted in 1989 just below the La Croix Boissee parcel. More aromatic and floral than its sibling, with red-plum fruit, fine-grained tannins and a saline length.

Pairs with: Roast guinea fowl with thyme, Veal medallions with morels, Lentils du Puy with smoked duck

Dry · Medium-bodied · Medium tannin · High acidity · Easygoing

The estate's gravel-terrace blend and gateway to Bernard Baudry's house style: bright raspberry and violet over a fine-grained Cabernet Franc backbone, ready to drink in its first few years.

Pairs with: Charcuterie board with rillettes de Tours, Grilled tuna nicoise, Roast chicken with lemon

Dry · Light-bodied · High acidity · Refreshing · Easygoing

Direct-press Cabernet Franc rose from the estate's clay-and-gravel terraces. Pale salmon in colour, savoury and mineral rather than fruit-forward, finishing dry and saline.

Pairs with: Salmon tartare with capers, Goat-cheese tart with herbs, Cold roasted chicken

Dry · Full-bodied · Firm tannin · High acidity · Contemplative

The Joguet flagship from an old-vines clay-limestone clos planted in 1953. Powerful, structured Cabernet Franc with cedar, graphite and a leathery, slowly-evolving finish.

Pairs with: Roast saddle of venison with juniper, Beef Wellington, Roquefort with figs

Dry · Full-bodied · Firm tannin · High acidity · Elegant

South-facing limestone clos above Chinon town, with vines planted in the 1970s. More vertical and stony than Dioterie, with dark-blue fruit and a chalky, mineral length.

Pairs with: Magret de canard with cherry reduction, Filet mignon with peppercorn sauce, Aged Comte 24 months

Dry · Medium-bodied · Firm tannin · High acidity · Elegant

Gravel-terrace single vineyard along the Vienne, picked from vines averaging 50 years. Bright, lifted Cabernet Franc with rose, raspberry and pebble-mineral minerality.

Pairs with: Roast duck with cherries, Lamb tagine with prunes, Pithivier of mushroom and chestnut

Dry · Medium-bodied · Medium tannin · High acidity · Easygoing

Joguet's gateway Chinon from sand-and-gravel terraces. Bright, juicy and herbal Cabernet Franc to drink in its first few years, lightly chilled.

Pairs with: Charcuterie and rillettes de Touraine, Goat-cheese omelette, Grilled vegetable platter

Dry · Medium-bodied · Medium tannin · High acidity · Easygoing

A village-level Chinon from clay-gravel parcels near the church at Sazilly. Mid-weight Cabernet Franc with classical Loire poise: red fruit, mineral grip and a lifted finish.

Pairs with: Coq au vin, Roast pork with apples, Sainte-Maure de Touraine on toast

Dry · Medium-bodied · Firm tannin · High acidity · Contemplative

A clay-limestone single vineyard that has produced Raffault's library-aged flagship since the 1940s. Released only after long bottle age, it shows leather, dried fruit and tertiary forest-floor depth.

Pairs with: Roast partridge with bread sauce, Beef bourguignon, Aged Mimolette

Dry · Light-bodied · Low tannin · High acidity · Easygoing

Sand-and-gravel terrace Cabernet Franc from the river terraces around Savigny-en-Veron. Bright, light-footed and tank-aged for early drinking, lightly chilled.

Pairs with: Charcuterie board, Grilled mackerel, Vegetable terrine with herb dressing

Dry · Medium-bodied · High acidity · Elegant · Refreshing

Dry Chenin Blanc from limestone parcels at Savigny-en-Veron. Quince and honeysuckle on the nose, with the typical Loire Chenin balance of orchard fruit, beeswax and saline mineral length.

Pairs with: Quenelles de brochet with sauce Nantua, Crottin de Chavignol, Roast chicken with tarragon

Dry · Light-bodied · High acidity · Refreshing · Easygoing

Saigne-method Cabernet Franc rose. Pale salmon, savoury and mineral rather than candied, finishing dry and saline.

Pairs with: Pissaladiere, Salmon rillettes on toast, Goat-cheese salad with walnuts

Dry · Medium-bodied · Firm tannin · High acidity · Elegant

Single-vineyard Cabernet Franc from clay-flint soils above the Vienne. Sappy cassis-and-graphite fruit framed by fine-grained tannins, named for the small dog-shaped rocks that flank the parcel.

Pairs with: Roast leg of lamb with rosemary, Magret de canard with blackcurrant, Sainte-Maure de Touraine

Dry · Full-bodied · Firm tannin · High acidity · Contemplative

Old-vine Cabernet Franc from tuffeau limestone parcels at Ligre. Denser and more vertical than Les Chiens-Chiens, with dark berry fruit and a chalky, mineral spine.

Pairs with: Beef cote de boeuf grilled over vines, Venison loin with bay and juniper, Slow-cooked pork shoulder with prunes

Dry · Medium-bodied · Medium tannin · High acidity · Easygoing

The estate's gateway Chinon, blending sand-and-gravel terrace parcels for a mid-weight, juicy Cabernet Franc with classical Loire poise and a mineral finish.

Pairs with: Coq au vin de Chinon, Rillettes de Tours on sourdough, Goat cheese omelette with chives

Dry · Medium-bodied · High acidity · Refreshing · Elegant

Dry Chenin Blanc from limestone parcels at Ligre. Orchard fruit, beeswax and a saline length: a rare white expression of Chinon's tuffeau soils.

Pairs with: Crottin de Chavignol, Roast turbot with beurre blanc, Pork loin with quince paste

Dry · Medium-bodied · Firm tannin · High acidity · Elegant

Bordeaux-trained Philippe Alliet's old-vine Chinon, picked from gravel terraces along the Vienne. Mid-weight, structured Cabernet Franc with dark fruit and iron-mineral spine.

Pairs with: Rack of lamb with garlic and rosemary, Duck confit with cherry chutney, Aged Comte 18 months

Dry · Full-bodied · Firm tannin · High acidity · Contemplative

South-facing tuffeau-limestone parcel above the Vienne. Alliet's most structured cuvee: cassis, cedar and a chalky mineral grip in the Left-Bank-influenced house style.

Pairs with: Beef Wellington with foie gras, Roast venison saddle, Cheese trolley with aged hard cheeses

Dry · Full-bodied · Firm tannin · High acidity · Contemplative

Clay-flint single vineyard at Cravant. Denser and darker than Vieilles Vignes, with blackberry, iron and a saline length from the unusual soil mix.

Pairs with: Filet of beef au poivre, Roast pheasant with black truffle, Saint-Nectaire fermier

Dry · Medium-bodied · Medium tannin · High acidity · Easygoing

Alliet's gateway Chinon blends sand-and-gravel terrace parcels for a juicy, mid-weight Cabernet Franc with the house's savoury, Bordeaux-trained signature in early-drinking form.

Pairs with: Boeuf bourguignon, Rillettes de Tours, Roast chicken with tarragon

Dry · Full-bodied · Firm tannin · High acidity · Contemplative

The walled clos opposite Chinon's chateau, owned by Couly-Dutheil since 1921. Tuffeau-limestone terroir gives cassis, cedar and a chalky mineral length in the estate's flagship Chinon.

Pairs with: Beef sirloin with bone-marrow shallots, Roast venison with juniper, Sainte-Maure de Touraine

Dry · Full-bodied · Firm tannin · High acidity · Contemplative

Couly-Dutheil's prestige cuvee from the best clay-limestone parcels of Clos de l'Echo. Heavily barriqued, structured for long ageing, with cedar, sweet spice and a chalky graphite finish.

Pairs with: Roast rib of beef with bordelaise sauce, Truffled poularde de Bresse, Mature Mimolette with quince paste

Dry · Medium-bodied · Medium tannin · High acidity · Easygoing

Named for Rene Couly, who founded the firm in 1921. The estate's gateway Chinon: juicy, fresh Cabernet Franc from sand-and-gravel parcels, vinified for early drinking.

Pairs with: Andouillette grilled with mustard, Rillons de Touraine, Tomato tart with goat cheese

Dry · Medium-bodied · Firm tannin · High acidity · Elegant

A mid-tier Chinon between Rene Couly and Clos de l'Echo. Mid-weight, structured Cabernet Franc from clay-limestone parcels near Chinon town.

Pairs with: Magret de canard with cassis, Lamb shank confit, Reblochon with new potatoes

Dry · Medium-bodied · Low tannin · High acidity · Easygoing

The Bretons' natural-leaning gateway Bourgueil. Crunchy, juicy and low-sulfite Cabernet Franc, picked from younger gravel-terrace parcels and vinified for early drinking.

Pairs with: Charcuterie and rillettes de Tours, Hanger steak with shallots, Goat-cheese omelette with chives

Dry · Medium-bodied · Firm tannin · High acidity · Elegant

Single-vineyard biodynamic Bourgueil from a 4-hectare clay-and-gravel parcel. Darker, more structured than Trinch, with iron-mineral spine and a savoury, tobacco-laced length.

Pairs with: Slow-cooked pork shoulder, Beef cheek braised in Bourgueil, Aged Comte 24 months

Dry · Full-bodied · Firm tannin · High acidity · Contemplative

Old-vine biodynamic Bourgueil from a tuffeau-limestone parcel. The Bretons' flagship: cassis, chalk and graphite Cabernet Franc with serious cellar potential.

Pairs with: Roast saddle of venison, Beef Wellington, Truffled pheasant

Dry · Medium-bodied · Low tannin · High acidity · Easygoing

The Bretons' zero-added-sulfite Cabernet Franc, a pioneering natural-wine cuvee since 1996. Vibrant, crunchy red fruit and wild-herb lift, ideally drunk young and slightly chilled.

Pairs with: Charcuterie board with cornichons, Grilled mushrooms on sourdough, Roast chicken with shallots

Dry · Light-bodied · High acidity · Festive · Refreshing

The Bretons' pet-nat Vouvray, made in the ancestral method with no dosage. Saline, citrussy Chenin Blanc with a fine bead and a dry, refreshing finish.

Pairs with: Oysters with mignonette, Crottin de Chavignol on toast, Fried calamari with lemon

Dry · Full-bodied · Firm tannin · High acidity · Contemplative

Single-vineyard Bourgueil from a tuffeau-limestone parcel at Benais. Yannick and Benoit Amirault's structured, age-worthy Cabernet Franc with cassis and graphite.

Pairs with: Rack of lamb with herbs, Beef cheek braised in Bourgueil, Aged Comte 24 months

Dry · Medium-bodied · Medium tannin · High acidity · Easygoing

The estate's Saint-Nicolas-de-Bourgueil cuvee from sand-and-gravel terraces. Bright, juicy Cabernet Franc with classic Loire poise and a saline finish.

Pairs with: Andouillette grilled with mustard, Roast pork with apples, Goat-cheese salad with walnuts

Dry · Medium-bodied · Firm tannin · High acidity · Elegant

Single-vineyard Saint-Nicolas-de-Bourgueil from gravel-over-tuffeau soils. More structured than La Source, with iron-mineral spine and a savoury, tobacco-laced length.

Pairs with: Slow-cooked duck legs with cherry, Beef bourguignon, Reblochon with new potatoes

Dry · Medium-bodied · Firm tannin · High acidity · Savoury

Bourgueil from a walled gravel-and-tuffeau clos around the estate. Mid-weight, structured Cabernet Franc with classic Loire savoury depth and a fine mineral spine.

Pairs with: Coq au vin, Roast lamb with thyme, Lentil and bacon stew

Dry · Medium-bodied · Firm tannin · High acidity · Elegant

Single-vineyard Bourgueil from gravel-on-clay terroir. The Caslot family's Demeter-certified biodynamic style: poised, mineral Cabernet Franc with red fruit and graphite.

Pairs with: Saddle of lamb with herbs, Roast duck with cherry sauce, Sainte-Maure de Touraine

Dry · Full-bodied · Firm tannin · High acidity · Contemplative

The estate's flagship cuvee, drawn from the oldest tuffeau-limestone parcels around the historic cellars. Demeter biodynamic Cabernet Franc with long ageing potential.

Pairs with: Roast venison with juniper berries, Beef Wellington, Mature Comte 30 months

Dry · Medium-bodied · Firm tannin · High acidity · Savoury

Single-vineyard biodynamic Bourgueil from a clay-flint parcel. Mid-weight, dark-fruited Cabernet Franc with iron-mineral grip and a long saline finish.

Pairs with: Pigeon en croute, Slow-braised oxtail, Saint-Nectaire fermier

Dry · Medium-bodied · Medium tannin · High acidity · Easygoing

The estate's gateway Bourgueil, blending sand-and-gravel terrace parcels for a juicy, biodynamic Cabernet Franc to drink in its first decade.

Pairs with: Rillettes de Touraine on sourdough, Roast chicken with shallots, Vegetable gratin with herbs

Dry · Full-bodied · Firm tannin · High acidity · Contemplative

Single-vineyard Bourgueil from the Grand Mont tuffeau-limestone slope at Bourgueil town. Pierre-Jacques Druet's structured, age-worthy Cabernet Franc with cassis and chalk.

Pairs with: Beef rib roast with bordelaise, Roast saddle of lamb, Mature Comte 30 months

Dry · Medium-bodied · Firm tannin · High acidity · Elegant

Single-vineyard Bourgueil from the Beauvais terroir at Benais. Mid-weight, structured Cabernet Franc with mineral spine and a graphite finish, distinct from the limestone-driven Grand Mont.

Pairs with: Roast pigeon with peas, Slow-cooked beef cheek, Goat-cheese souffle

Dry · Full-bodied · Firm tannin · High acidity · Contemplative

The estate's library-aged flagship from old-vine tuffeau-limestone parcels. Released only after extended cellaring, with cedar, chalk and a savoury, espresso-tinged length.

Pairs with: Roast wild boar with juniper, Filet of beef with truffle butter, Mature Beaufort 36 months

Dry · Medium-bodied · Medium tannin · High acidity · Easygoing

The estate's gateway Bourgueil from sand-and-gravel terraces. Bright, juicy Cabernet Franc with red plum and herbal lift, ready in its first decade.

Pairs with: Rillettes de Tours on toast, Roast chicken with thyme, Goat-cheese tart with hazelnut

Dry · Light-bodied · Low tannin · High acidity · Easygoing

The Marionnets' nouveau-style Gamay, fermented without added sulfites and bottled within months of harvest. Vivid, crunchy red fruit and a saline finish, meant to drink chilled in its first year.

Pairs with: Charcuterie board with cornichons, Roast chicken with shallots, Tomato and burrata salad

Dry · Medium-bodied · High acidity · Elegant · Refreshing

Sauvignon Blanc from ungrafted pre-phylloxera-style vines, planted on sand soils that escaped the root louse. Denser, more textured and longer than typical Touraine Sauvignon.

Pairs with: Crottin de Chavignol, Pan-seared scallops with lemon butter, Asparagus with hollandaise

Dry · Full-bodied · High acidity · Contemplative · Elegant

Bottled from pre-phylloxera ungrafted Romorantin vines planted in 1850. The world reference for this rare Touraine grape, with quince, beeswax and saline length built for ageing.

Pairs with: Roast chicken with morels, Veal blanquette, Aged Comte 30 months

Dry · Full-bodied · Firm tannin · High acidity · Elegant

Cot (the Loire's name for Malbec) from ungrafted pre-phylloxera-style vines on sand soils. Dark-fruited, structured Touraine Cot with iron-mineral grip distinct from Cahors.

Pairs with: Cassoulet de Touraine, Magret de canard with fig sauce, Roast beef with peppercorn sauce

Dry · Medium-bodied · Medium tannin · High acidity · Savoury

Gamay de Bouze is a teinturier mutation of Gamay with red flesh. Marionnet's revival cuvee bottles the rare grape in a darker, more structured form than classic Gamay.

Pairs with: Slow-braised beef cheek, Duck rillettes on toast, Mature Mimolette with quince paste

Dry · Full-bodied · Firm tannin · High acidity · Contemplative

The Foucault brothers' cult cuvee, born from a single tuffeau-limestone parcel at Chace. Dense, perfumed Cabernet Franc with cedar, graphite and a chalky, mineral length that defines what Saumur-Champigny can be.

Pairs with: Tournedos Rossini with truffle, Roast wild boar with juniper, Mature Comte 36 months

Dry · Full-bodied · Firm tannin · High acidity · Contemplative

Cult Saumur-Champigny from the Les Poyeux climat. More aromatic and slightly lighter-footed than Le Bourg, with dark cherry, tobacco and a long, fine-tannin mineral length.

Pairs with: Roast saddle of venison, Duck a l'orange, Black truffle and parmesan risotto

Dry · Medium-bodied · Firm tannin · High acidity · Elegant

The estate's village-level cuvee, blending parcels around the cellars at Chace. More accessible than Le Bourg and Les Poyeux but with the Clos Rougeard signature: fine tannin, mineral length, and a perfumed lift.

Pairs with: Coq au vin de Chinon, Roast leg of lamb with herbs, Sainte-Maure de Touraine on toast

Dry · Full-bodied · High acidity · Contemplative · Elegant

The Foucault brothers' cult Chenin Blanc from the Breze hillside at Coteaux de Saumur. Dense, mineral and lanolin-textured, with quince and beeswax built for two decades of cellaring.

Pairs with: Roast turbot with beurre blanc, Veal blanquette with morels, Mature Comte 30 months

Dry · Medium-bodied · Firm tannin · High acidity · Elegant

Single-vineyard Saumur-Champigny from a tuffeau-limestone parcel at Dampierre-sur-Loire. The Vatan family's structured Cabernet Franc with cassis, graphite and saline length.

Pairs with: Magret de canard with cherries, Rack of lamb with herbs, Saint-Nectaire fermier

Dry · Full-bodied · Firm tannin · High acidity · Contemplative

The estate's flagship single-vineyard cuvee, named for Philippe Vatan's daughters Lise and Agathe. Tuffeau-limestone Cabernet Franc with cedar, chalk and a savoury, espresso-tinged finish.

Pairs with: Roast saddle of venison, Beef Wellington with mushroom duxelles, Mature Comte 30 months

Dry · Medium-bodied · Medium tannin · High acidity · Easygoing

The estate's gateway Saumur-Champigny, named for the tuffeau stone that defines the appellation. Mid-weight, juicy Cabernet Franc from sand-and-gravel parcels, vinified for early drinking.

Pairs with: Rillettes de Tours on toast, Roast chicken with shallots, Sainte-Maure de Touraine

Sweet · Full-bodied · High acidity · Contemplative · Elegant

Botrytised sweet Chenin Blanc from a south-facing tuffeau parcel. The estate's rare dessert cuvee: candied apricot, honey and saffron over a saline mineral spine, built for decades.

Pairs with: Foie gras terrine with brioche, Tarte Tatin with creme fraiche, Roquefort with figs

Dry · Medium-bodied · Medium tannin · High acidity · Elegant

Thierry Germain's village-level Saumur-Champigny under Demeter biodynamic farming. Bright, lifted Cabernet Franc with violet and red plum over a saline mineral spine.

Pairs with: Magret de canard with cherries, Lamb shoulder confit, Goat-cheese tart with hazelnut

Dry · Full-bodied · Firm tannin · High acidity · Contemplative

Walled single-vineyard from tuffeau-limestone soils. Thierry Germain's flagship cuvee blends old oak and amphora ageing for a perfumed, mineral Cabernet Franc with serious cellar potential.

Pairs with: Roast wild boar with juniper, Beef cote de boeuf grilled over vines, Mature Comte 30 months

Dry · Medium-bodied · Firm tannin · High acidity · Contemplative

Bottled from ungrafted Cabernet Franc planted on sand soils. Lighter-footed and more aromatic than the limestone cuvees, with rose and wild raspberry over a fine-grained mineral spine.

Pairs with: Roast partridge with bread sauce, Veal medallions with morels, Sainte-Maure de Touraine on toast

Dry · Full-bodied · Firm tannin · High acidity · Elegant

Old-vine Cabernet Franc from clay-limestone parcels. The estate's structured mid-range cuvee, sitting between Cuvee Domaine and Clos de l'Echelier in profile.

Pairs with: Beef cheek braised in red wine, Roast lamb with thyme and garlic, Mature Beaufort 24 months

Dry · Medium-bodied · High acidity · Elegant · Refreshing

Dry Saumur Chenin Blanc from old-vine tuffeau parcels. Thierry Germain's Demeter biodynamic white shows orchard fruit, beeswax and saline length.

Pairs with: Roast turbot with beurre blanc, Crottin de Chavignol, Roast chicken with morels

Dry · Medium-bodied · High acidity · Refreshing · Elegant

The Bouvet flagship Saumur Brut: Chenin Blanc led with a touch of Chardonnay, 18 months on the lees in tuffeau cellars. Pale gold with hints of amber, white-flower and honeyed fruit aromas, brisk red-apple and biscuit on the palate.

Pairs with: Goat-cheese gougeres, Grilled prawns with lemon, Roast chicken with tarragon

Dry · Medium-bodied · High acidity · Elegant · Contemplative

The Bouvet prestige Saumur Brut and the house's early oak-fermented cuvee. Chenin Blanc and Chardonnay vinified in French oak barrels, then a minimum 24 months on the lees: brioche, cream, lemon peel and roasted peach with a long, mineral finish.

Pairs with: Pan-seared scallops with beurre blanc, Roast turbot with morels, Aged Comte

Dry · Medium-bodied · High acidity · Refreshing · Festive

Saigne-method Cabernet Franc Cremant de Loire. Intense pink-salmon hue, wild strawberry and ripe peach aromas, a broad and gently tannic palate with a soft mousse.

Pairs with: Charcuterie board with rillettes de Tours, Strawberry tart with Chantilly, Salmon tartare with pink peppercorn

Dry · Medium-bodied · High acidity · Refreshing · Easygoing

Ackerman's value Cremant de Loire blanc. Chenin Blanc, Chardonnay and Cabernet Franc vinified in stainless steel and aged 12 to 16 months on the lees: yellow peach and white-flower aromas, lively attack, suave mid-palate, slightly tart finish.

Pairs with: Crottin de Chavignol on toast, Oysters with mignonette, Fish and chips

Dry · Medium-bodied · High acidity · Elegant · Festive

Ackerman's iconic Cremant de Loire, named for the son of founder Jean-Baptiste Ackerman. Chenin, Chardonnay and Cabernet Franc each vinified separately, blended for harmony: ripe white and red fruit, brioche and dried fruit length, with a delicately spiced white-pepper finish.

Pairs with: Foie gras terrine with brioche, Roast guinea fowl with grapes, Scallop carpaccio with truffle

Dry · Medium-bodied · High acidity · Elegant · Festive

Ackerman's Chardonnay-led Cremant de Loire Royal. 36 months on the lees lend tertiary dried-fruit and almond notes, balanced by zesty lemon and a buttery, biscuity Chardonnay character with a long, dry finish.

Pairs with: Sole meuniere, Cheese souffle, Lobster bisque

Dry · Medium-bodied · High acidity · Elegant · Refreshing

Langlois's signature Brut Reserve: minimum 58 percent Chenin Blanc, balanced with Chardonnay and Cabernet Franc, 10 percent reserve wines, and a minimum 24 months on the lees (double the appellation minimum). Linden blossom and baked pear on the nose, creamy mousse with biscuit and a mineral finish.

Pairs with: Oysters with shallot vinegar, Crottin de Chavignol, Roast chicken with lemon

Dry · Medium-bodied · High acidity · Refreshing · Fruity

Langlois's Cabernet Franc-dominant Cremant de Loire rose. Over 60 percent of the blend comes from clay-limestone terroirs of Montreuil-Bellay and Le Puy Notre-Dame, with 18 months on the lees: pale pink with copper notes, red berry and peach aromatics, fresh and easy on the palate.

Pairs with: Salmon ceviche with raspberry, Strawberry tiramisu, Grilled prawns with rose pepper

Dry · Medium-bodied · High acidity · Elegant · Contemplative

Langlois's icon Cremant de Loire. Chenin Blanc-led with Chardonnay, Pinot Noir and Cabernet Franc, fully five years on the lees: dried apricot, toasted brioche and candied lemon, with a long honeyed pear and saline mineral palate.

Pairs with: Poultry with mushroom velvete, Cod with walnut and Comte crust, Lobster with vanilla beurre blanc