WINE/FOOD PAIRING CHART - LOIRE WINES

R E D M E AT S

Food Suggested Touraine Wine Why this wine?

Roast beef A Loire red such as Chinon red.

Reveal the full savour of a Chinon red by pairing it with a tender red meat like roast beef. To really enjoy it, wait for 3 or 4 years. The vintage should be selected according to what it is served

with, for example with vegetables grown under the sun, go for a sunny year such as 2009, 2005 or 2003.

Kebabs Grilled meat

Barbecue

Two possibilities: A red from Touraine made from a blend of côt/cabernet or a rosé.

Because wines from Touraine have a light, festive nature that is perfect for grilled meats. In order to finalise your

wine selection, the context must be taken into account. For example, go with a red wine for a grilled meat buffet. For an outdoor barbecue, a fresh rosé is more suitable due to its

thirst-quenching qualities.

Pork chops

A very fruity Saint-Nicolas-de-Bourgueil such as 2008. A white wine from Vouvray or Montlouis-sur-Loire is

also quite suitable.

The Saint-Nicolas-de-Bourgueil for its suppleness, as it is often flavourful. Indeed, for pork, a very delicate «round» wine is called for. For those who prefer a white wine, try a

Chenin-based Touraine wine such as a Vouvray. In general, pork goes well with wines from Touraine.

Black pudding A Touraine Gamay

2009 or Coteaux-du-Loir 2009

Local red wines made with Gamay or Pineau d’Aunis are preferable. These varieties can be found in AOC Touraine and Coteaux du Loir wines and they are often slightly spicy, thus a

good match for black pudding.

W H I T E M E AT S

Roast chicken A delicate Vouvray 2006 or 2007 wine

The delicate flavour of a Vouvray wine paired with roast chicken is an excellent choice. Select a classic vintage such

as 2007 to avoid getting a wine that is too sweet.

Roast veal Veal chops A dry 2008 Jasnières or

Montlouis-sur-Loire

Because these two distinguished AOC wines have a very elegant mineral texture. The side dish will determine which year to select,

for mushrooms for example, an older vintage such as 2002 is preferable.

Andouillettes A Touraine Azay-le-Rideau 2008 white

wine

Paired with andouillettes, the balance of a Touraine Azay-le-Rideau and its slightly smoked aromatic notes is the perfect

match for this succulent dish.

Breaded veal milanesa

A Touraine Amboise white wine

With the fresh, easily digestible nature of Touraine Amboise whites, there are good possibilities with mature years such

as 2005, 2008 or 2009. Depending on how spicy the dish is, select a more or less delicate wine. For example, for breaded

veal with plenty of lemon, look for a vintage that is quite fresh such as 2008. Of course nothing will match this Italian dish better than a wine from Leonardo da Vinci’s own region!

White pudding Touraine Noble Joué 2010

With this delicious dish, a light and delicate rosé is perfectly suitable in order to preserve the subtlety of this specialty

that is best when slightly grilled.

F I S H A N D S E A F O O D

Food Suggested Touraine Wine Why this wine?

White fish cooked en papillote

Fish cooked in a court-bouillon

A white Touraine wine - 2009 or 2010 Sauvignon variety

The freshness of an AOC Touraine Sauvignon from the Cher valley for example, goes perfectly with white fish (ocean or

river), especially when cooked in a court-bouillon and served with citrus fruits such as lemon or aromatic herbss.

Grilled salmon Touraine Sauvignon 2009

Salmon is a fatty fish. It calls for a very structured wine. Select a dry Montlouis-sur-Loire wine from a classic year such

as 2007, or try a Sauvignon Touraine from a sunny vintage such as 2009 that is very powerful with rich notes.

Shrimp with mayonnaise

A dry Touraine roséHere, the «simple wine - simple dish» rule applies. A dry rosé

with shrimp is a perfect way to start the meal and open up your appetite.

VA R I O U S D I S H E SFood Suggested Touraine

Wine Why this wine?

Omelettes A Touraine wine from Mesland

The round, smooth notes of a flavourful Touraine Mesland wine are perfectly suited to omelettes. The ingredients will determine the colour. Go with a white wine for omelettes

with asparagus, but choose a red for mushrooms. In general, choose a recent vintage.

Lasagna with meat Stuffed tomatoes

A Chinon rosé or a Saint-Nicolas-de-

Bourgueil rosé 2009

For these warm, non-spicy dishes, a cabernet franc rosé is best, such as a Chinon for its fresh, thirst-quenching yet

structured characteristics. Serve at 11° C.

Risotto with mushrooms

A Vouvray, Montlouis or Jasnières 2000 or

2002

This delicious, elegant dish served with mushrooms calls for a slightly tame country wine. Touraine AOC white wines made with chenin are a good choice, especially if the wine has been in the cellar for less than 10 years... For this dish,

you may wish to make your purchase directly at the estate in order to find a suitable vintage.

Cottage pie Stuffed potatoes

A red Touraine wine from Mesland or

Amboise

These two appellations are genuinely rich in flavour when they have fruity accents. A 2008 or 2009 vintage can be an excellent combination with a cottage pie, especially when

a little oxtail is used to add texture and aroma. Another variation on the cottage pie with duck meat will amaze

foodies when paired with a Touraine Côt.

Gratin dauphinois«Tartiflette»

potatoesRaclette

Two possibilities, a red Gamay variety, or a delicate Montlouis-

sur-Loire

Cheeses go best with silky, round wines. For red wine lovers, a light Touraine Gamay or a pinot noir blend from eastern

Touraine works well. For a white wine, a rather delicate che-nin variety such Montlouis is a good option.

Veal curry A slightly tame Vouvray wine

A slightly aged Vouvray pairs well with this simmered dish, thanks to its smooth character and complex slightly spicy

aromas. Try pairing this gourmet dish with a sunny year such as 2003 or 2005.

Sweet & sour chicken

A tender, slightly tame Vouvray or Montlouis-

sur-Loire

A wine made with chenin blanc such as a Vouvray or a Mont-louis is a good option. The more complex the vintage, such

as 1996 or 1997, the better it will complement this dish with a combination of candied citrus, spices and aromatic notes.

Blanquette of veal Un coteaux-du-loir ou

chinon blancThe chalky nature of Chinon white goes well with this elegant dish. The more creamy the sauce, the more delicate the wine.

A light red wine is also possible.

Bœuf bourguignon A 2009 Saint-Nicolas-de-Bourgueil red wine

or a 2009 Touraine red.

With boeuf bourguignon, a round, aromatic wine works well. In Touraine, a fruit-driven red wine with a velvety mouth such

as a Saint-Nicolas-de-Bourgueil is perfectly suitable.

Pizza (homemade!) ) A dry Touraine rosé.Once again, «a simple dish - a simple wine». Touraine rosé is

easily digestible and convivial. Rosé is ideal for party food. Serve slightly chilled at 11° C.

WINE/FOOD PAIRING CHART - LOIRE WINES