Friday Fact

Friday Fact: Gray Wine

In Reuilly, in the Centre region, Pinot Gris is used to make very pale Rosé. Although Pinot Gris is used to make white wine in most of the world, the skins of the grapes are copper colored (as opposed to the green Pinot...

Friday Fact: Not Quite Vegetarian

For vegetarians, it sometimes seems like one misses out on trying regional specialties when traveling.

The Loire Valley, however, is a rare French region that has a good deal of local cuisine that is vegetarian-friendly, thanks to the abundance of excellent produce that is grown in “the Garden of France.” Still, if you want to avoid all animal products, it’s a good idea to ask what’s in your food.

The Loire region is known for its vegetables, and one dish where they are showcased is in soupe à la tourangelle, made with leeks, new turnips, and spring peas....

Ever heard of…Grolleau?

Most of us are familiar with the names of commonly grown wine grapes, such as Cabernet Sauvignon, Pinot Noir and Chardonnay, but there are thousands of lesser-known grape varieties out there that can also provide the foundation for great wine.  Melon de Bourgogne, the grape we spoke about earlier this week that makes Muscadet, is...

Friday Fact: Hanging out

Did you know that the Loire Valley has one of the latest harvests of all wine-producing regions in France?

It takes an average of 120 days for grapes to ripen. In very warm years, winemakers in the Loire Valley may harvest earlier to prevent overripe fruit. In cooler years, they hope for a couple of extra dry, sunny weeks at the end of September and even into early October to give the grapes extra “hang time,” helping them reach optimal ripeness.

Typically, that range of harvest dates falls somewhere in September or October. However, this year, winemakers in the Loire Valley (as...