For Dinner Tonight
We’re guessing that quite a few of you are taking time off in the next two weeks, heading away somewhere and keeping the cooking simple. So here are links to two hamburger recipes, one from 1956 and the other from 2003. ...
Category: Anjou
Summer doesn’t mean giving up reds
Sure, it’s hot outside. And, of course, the natural inclination is to reach for a cool, crisp white (which the Loire Valley has its share of!). Yet, warm weather doesn’t have to mean giving up red wine – the Loire has plenty of light-bodied reds that can handle the summer heat.
It may be a small appellation, but Savennières crafts some remarkably powerful wines. Like its more well-known neighbor, Vouvray, the wines of Savennières in western Anjou are a product of the Chenin Blanc grape.
Hand harvesting is essential here, as the stony slopes of the region are far...
A closer look: Vouvray
With wines made almost entirely from a single grape, Chenin Blanc, it’s amazing the diversity of wines you’ll see carrying the name Vouvray. As the largest white wine appellation in Anjou-Saumur in the Touraine, Vouvray crafts wines from dry to sweet and still to sparkling.
A grape with naturally high acidity, Chenin Blanc found its home in Vouvray quite early on in the 4th...
Loire Love Letter: Pascaline Lepeltier, Wine Director, Rouge Tomate, NYC
The second in our series of Friday Loire Love Letters from wine industry guest bloggers comes from Pascaline Lepeltier, the wine director for New York restaurant Rouge Tomate. Pascaline, a native of the Loire Valley, here shares one of her early memories of falling in love with the region’s wines.
“Prendre le temps de Loire, c’est prendre le temps de boire.” -Sylvie Augereau
When I’m at the restaurant and our guests ask me about the wines from my region, the middle of the Loire, I never know what to say, so I don’t. I just nod to the guests, walk away and grab a bottle that we...