Sheila Lukins, Julee Rosso

The Loire Valley Wines

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About
Although the wines of the Loire Valley are less well known to the typical American consumer than those of other French wine districts, they are highly regarded in France. The wines are named for the varietal from which they are made:
  • Muscadet is a fairly well-known, full-bodied white that is excellent served chilled with mussels, clams, shrimp, and lobster.
  • Sancerre is a dry white made exclusively from the sauvignon blanc grape; stylish, light, and crisp, it is wonderful with seafood.
  • Vouvray, one of the better-known whites from the Loire, made from the chenin blanc grape, is dry and soft, with just a hint of sweetness. Vouvray is just right served with hearty rillettes of duck or pork, and grilled boudin noir served with puréed celery root and pears, or our chunky applesauce.